very nice, a little darker perhapsI'm going to miss this beer. I've never had a commercial weizenbock so I have no comparison for it, but it's my favourite homebrew so far. View attachment 28780
Well needed beer after a hectic couple of days. Picked this up as I know you lot like it and don't remember the last time I had one.
It's nice but I prefer Proper Job
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which year samichlaus? - I loved the 2012 the 2015 was not as good.Couldn't come away empty handed so I've just bought these beers for 'research purposes'
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I like Tribute and Proper Job but prefer Sea Fury from Sharps (used to be called Special).
Still can't get over the haze in it. I did a beta glucan rest (also for the first time) and am wondering if this contributed to the hazeTime now for a Rye from @dan125.
Almost looks like orange juice and hazy as
Carbonated nicely again - enough for a fizz not enough to foam over. Initially the head dissipated quickly but returned as a light foam that remained to the bottom of the glass. The aroma is nice, slightly spicy and earthy but also quite fruity - grapefruit? Flavour - immediate hit of spicy rye that reminded me of black pepper on strawberries (this beer didn’t taste of black pepper or strawberries but the effect on my taste buds was the same - confused delight). Bitterness was quite assertive but not excessive, no astringency. I would write some more but the beer has gone.
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Still can't get over the haze in it. I did a beta glucan rest (also for the first time) and am wondering if this contributed to the haze
It had 15% rye. Was that too much do you think? I'm going to tweak and rebrew soon.
Sea fire's a nice beer, the best from sharps.
I have used rye a few times and never get the spicy kick of it. I wonder if the hops play a part. Can Chinook add a spicy taste. I have used up to 1kg of rye. A locally brewery made a really nice rye IPA. Something I would like to get close to.Still can't get over the haze in it. I did a beta glucan rest (also for the first time) and am wondering if this contributed to the haze
It had 15% rye. Was that too much do you think? I'm going to tweak and rebrew soon.
Looking good H.
I think at the moment I seem to have turned a corner with the brewing...things seem easier and more consistent and the beer tastes better sooner..I wonder if it coincides with my resumed effort on water treatment?
Interesting. maybe the chinook helped the spicy rye thing along.I have used rye a few times and never get the spicy kick of it. I wonder if the hops play a part. Can Chinook add a spicy taste. I have used up to 1kg of rye. A locally brewery made a really nice rye IPA. Something I would like to get close to.
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