Hrothgar41
Member
so- I have brewed lots of mead, but am just now starting on beer. Partner finally admitted he needs to be gluten free. Even oats set him off. As his taste in beer does not match what is available commercially, I'm set for a learning curve!!
I'm on batch 4. Each has been drinkable, working on actually being good still though. He liked Hoppinator, Red Hook ESB, Brutal Bitter, Lagunitas Maximus, etc. Also some dark porters and stouts. So- he wants Dark, and bitter enough to make most people's heads implode. (the man walks around chewing on hops)
We've been basing our experiments on brown rice syrup and molasses, but it has still been sweeter than he likes. (he has determined he does not like sourgum or tapioca) This last batch is 6 cups brown rice syrup, 4 c molasses, and 25 black tea bags. (5 g carboy) The tea is a new thought. Hoping it adds the depth that is lacking in the last batch. Just went into bottles, and so far he likes it. (one of my challenges in life- brewing beer I would use as weed killer. I am NOT a hops fan!!)
I was surprised to find the tea seemed to make the yeast VERY happy. we got our initial fermentation in the carboy done in half the time of the last batch. It's now in bottles, waiting for a bit.
So- has anyone else tried tea? Am I about to make something awful? Is this going to be a neophytes lucky batch that will never work again? Has anyone done a dark bitter beer, no gluten, and instructions a newbie can grok?
Thanks!
I'm on batch 4. Each has been drinkable, working on actually being good still though. He liked Hoppinator, Red Hook ESB, Brutal Bitter, Lagunitas Maximus, etc. Also some dark porters and stouts. So- he wants Dark, and bitter enough to make most people's heads implode. (the man walks around chewing on hops)
We've been basing our experiments on brown rice syrup and molasses, but it has still been sweeter than he likes. (he has determined he does not like sourgum or tapioca) This last batch is 6 cups brown rice syrup, 4 c molasses, and 25 black tea bags. (5 g carboy) The tea is a new thought. Hoping it adds the depth that is lacking in the last batch. Just went into bottles, and so far he likes it. (one of my challenges in life- brewing beer I would use as weed killer. I am NOT a hops fan!!)
I was surprised to find the tea seemed to make the yeast VERY happy. we got our initial fermentation in the carboy done in half the time of the last batch. It's now in bottles, waiting for a bit.
So- has anyone else tried tea? Am I about to make something awful? Is this going to be a neophytes lucky batch that will never work again? Has anyone done a dark bitter beer, no gluten, and instructions a newbie can grok?
Thanks!