Soooo pretty!
What are you drinking now?
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SanJuanWorm
Beer. Because you can’t drink bacon.
Gingersnap Porter from Inner City Brewing. Wow, this gets better every time I taste it. I wonder how difficult it would be to brew with gingersnaps? Hmm...
orionol73
Well-Known Member
HB Altbier. Keg kicked.
I wonder how difficult it would be to brew with gingersnaps? Hmm...
Toss 'em in the blender, turn them into dust, then dump them in the mash tun and let the enzymes sort 'em out.
It's really that simple, but I wouldn't count on it to carry through to the glass.
To do that, I think you'd need to think about the flavors you want to carry over. When I think of gingersnaps I think of husky molasses sweetness followed by the sharp bite of dried ginger. I don't like molasses in beer, nor do I have much experience with dried ginger.
I think this is totally do-able, but I'm not the guy with answers for this one.
[edit] I've been thinking about your recipe and I really like the idea of Windsor yeast for this. It seems like a perfect application. It should leave enough body in the beer that the dried ginger burn gets pushed back into the finish. I think a more attenuative strain would front-load the ginger burn and goof up the profile that you're trying to create.
I'm at the ragged edge of my knowledge on this one.
Thanks, though, for the fun mental exercise. I've enjoyed it.
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I just bought six of those myself. Probably won’t crack one until tomorrow though!
HB NZ pils. Keg kicked a couple nights ago but this is one of the straggler bottles. I can definitely taste the difference but still good stuff.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Hb neipa, this brew just keeps getting better.
orionol73
Well-Known Member
HB Tropical Haze IPA
hout17
Crush it REAL Good
I'm actually brewing the double dead ringer with some ingredients I have on hand in the next month or so I have a pound of centennial sitting in the freezer.
Two hearted is a great beer!
Indeed it is.
You're free to mock me, but I've only had one bottle of Two Hearted in my entire life. I don't drink much commercial beer. I have nothing against commercial beer, I'm just a lot more interested in my beer.
That said, that single bottle of Two Hearted left a mark on me. It's one of those insanely well-designed beers that becomes a lighthouse for brewers awash in a sea of pretty good beers.
Enjoy brewing the double dead ringer, you're going to destroy that recipe!!!
hout17
Crush it REAL Good
I'll be sure to post a pic and maybe some brew day ones too! What's funny is I love stouts and English bitters more but ever since I had two hearted it hooked me lol.Indeed it is.
You're free to mock me, but I've only had one bottle of Two Hearted in my entire life. I don't drink much commercial beer. I have nothing against commercial beer, I'm just a lot more interested in my beer.
That said, that single bottle of Two Hearted left a mark on me. It's one of those insanely well-designed beers that becomes a lighthouse for brewers awash in a sea of pretty good beers.
Enjoy brewing the double dead ringer, you're going to destroy that recipe!!!
2012 Leviathan. The last great Harpoon beers. Soon after this series was cancelled. The owners sold to the employees. They incorporated Clown Shoes. Then the beers started to suck
Nice. Yeah, we're in the same boat. When I had my bottle of Two Hearted, I was neck-deep in trying to brew the very best Mild the world had ever known. Two Hearted touched my tongue in the same way that a hydrogen bomb produces an exothermic reaction. It's certainly exothermic, but it has so many more implications. It was one of those before/after events in my development as a brewer.
Nearly ten years later, I'm finally getting a chance to turn my attention back to hoppy US beers (I'm a rather methodical brewer) and I'm having the time of my life. It's easy to fall into the slapdash, just chuck some grain and hops at it and it'll work out fine mindset of US brewing, but then you see such a simple, stark, and beautiful recipe like Two Hearted...
It's good stuff.
Really good stuff.
HB Robust Porter
orionol73
Well-Known Member
Some Irish while watching basketball
Morning Blokes! Time to see how BattleBots ended up. Have a great and tasty day..
Speaking of tasty
Speaking of tasty
Softailrider
Burnt Lava Brewing
I agree, and they continue to make great brews. I’ve always been a fan of their Torpedo.
(I know this is the wrong thread for this type of discussion. It might be a good topic for a new discussion)Toss 'em in the blender, turn them into dust, then dump them in the mash tun and let the enzymes sort 'em out.
It's really that simple, but I wouldn't count on it to carry through to the glass.
To do that, I think you'd need to think about the flavors you want to carry over. When I think of gingersnaps I think of husky molasses sweetness followed by the sharp bite of dried ginger. I don't like molasses in beer, nor do I have much experience with dried ginger.
I think this is totally do-able, but I'm not the guy with answers for this one.
[edit] I've been thinking about your recipe and I really like the idea of Windsor yeast for this. It seems like a perfect application. It should leave enough body in the beer that the dried ginger burn gets pushed back into the finish. I think a more attenuative strain would front-load the ginger burn and goof up the profile that you're trying to create.
I'm at the ragged edge of my knowledge on this one.
Thanks, though, for the fun mental exercise. I've enjoyed it.
I brewed a beer with just a little hops and a lot of ginger (both dried and fresh) 2 months ago. I used Cote des Blanc wine yeast because it doesn't attenuate well (about like Windsor or even less.) I wanted some residual sweetness. I did not add any molasses because I don't like it in beer, but some dark invert syrup might work to give you that molasses-y flavor without the iron. The beer did not turn out very good, but that's not the CDB's fault; it has a lot of body and head, and some nice esters. I just needed more ginger, maybe some black pepper, and perhaps that dark invert instead of the rice I used.
I think CDB has potential for brewing British style ales. I will try that soon.
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Was going to try to keep up with brunch but found my battery died.
Jumped the battery and hit this new brewery of a brewery that just started serving. Let's hope I start up. Beers are fantastic. Located on n an old old mill
@Hoppy2bmerry it's a skunk works from Medusa. Definitely worth the trip if your up from NY. Small place but beer is fantastic.
Had the foeder pils and wine barrel trippel
Jumped the battery and hit this new brewery of a brewery that just started serving. Let's hope I start up. Beers are fantastic. Located on n an old old mill
@Hoppy2bmerry it's a skunk works from Medusa. Definitely worth the trip if your up from NY. Small place but beer is fantastic.
Had the foeder pils and wine barrel trippel
I could give 2 
what they call this, I just want more breweries to make them year round. Hoppy & roasty are two of my favorite beer flavors.
what they call this, I just want more breweries to make them year round. Hoppy & roasty are two of my favorite beer flavors.
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