Brewed 7 May 22. Briess wheat & pils. 5 IBUs of Idaho 7 (because I had some handy). Bootleg's Sour Solera. Secondary on 250g/l of cherries & a bit of mango. Nice brett-y leather and restrained sourness. About 6½% ABV.
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Liked for honesty. =c)The beer kinda sucks but it does look pretty! NE style pale that I brewed as a first-run batch on a new system.
I'm my own worst critic by far. It's drinkable for sure, but I need a ton of work.Liked for honesty. =c)
Dirty Chai Brown Ale with Lactose, Cinnamon, Cardamom, Ginger, Allspice, Nutmeg, Clove, Coriander, Black Pepper. Dry Beaned with Jittery Joe's Wake-n-Bake coffee blend.
Dirty Chai Brown Ale with Lactose, Cinnamon, Cardamom, Ginger, Allspice, Nutmeg, Clove, Coriander, Black Pepper. Dry Beaned with Jittery Joe's Wake-n-Bake coffee blend.
Wow - that's pretty busy. Do all those players get along?
For just a split second, I read that as “...clove, coriander, Dr. Pepper....” and it sounded like the weirdest dirty chai ever.
Looks beautiful. NEIPA is a bold choice for a first beer on a new systemThe beer kinda sucks but it does look pretty! NE style pale that I brewed as a first-run batch on a new system.
How’d this come out for you. I’ve been working with lavender in my wild/saisons for the past few years and I’m really struggling to hit the right balanceGluten free Lavender Saison
I'm very happy with it. It has a pleasant lavender aroma and taste, but it does not punch you in the face. The yeast character and malt still come through nicely. I think I'm gonna enter it into a local comp.How’d this come out for you. I’ve been working with lavender in my wild/saisons for the past few years and I’m really struggling to hit the right balance
Maybe I need to try hotside additions. I’ve been using roughly your rate but dryhopping with it. This time I even toasted the lavender as my BIL (culinary trained chef) said it would soften that “soapy/perfumey” character. Even with the brett in there, it slaps you in the faceI'm very happy with it. It has a pleas6 lavender aroma and taste, but it does not punch you in the face. The yeast character and malt still come through nicely. I think I'm gonna enter it into a local comp.
I used .25 oz of culinary lavender added to a 180° whirlpool for a 3.5 gallon batch. I then also made a tincture a lightly dosed a couple of days before packaging.
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