What are you drinking tonight 2022?

[foxy]

The temp started at 14c for first 24 hours and then up to 15c. It stayed at this level until it was 85-90% done then ramped up to 20c over the final days. It was at the lower end of the Kolsch/common yeast
Might give wyeast German ale a go next time see if that makes a positive difference. Never brewed a sour beer before, and I have a separate all-rounder that I use for any diasaticus or non clean yeast strains .
I used the dry version as the specs suggested it was high flocculation and seemed to have a higher attenuation spec compared to German ale but maybe the liquid German ale might give it a smoother fermentation

Then the only other thing is infection!
https://winning-homebrew.com/sour-flavors-in-beer.htmlThat second score sheet I would email him and ask him to print out what he thought, he writes like an out of work doctor. You have a right to a legible explanation.

 

[dave_77]

Then the only other thing is infection!
https://winning-homebrew.com/sour-flavors-in-beer.htmlThat second score sheet I would email him and ask him to print out what he thought, he writes like an out of work doctor. You have a right to a legible explanation.

Yes that second score sheet gave me a headache trying to read it...
I'm actually thinking that one of the judges commented on something acidic or astringent and then went on the hunt for it. A few people that I trust to call out issues, another beer judge and the owner of the brewery that runs our homebrew club have all said it was clean and malty.
I have been thinking about changing the UK crisp Munich malt to a Weyermann Munich 1 . When I brewed it the first time I used alot more Munich and aromatic malt(followed Jamils classic styles) and I thought it seemed too malty/fruity so I cut the aromatic which has improved it but compared to the commercial versions I have had they seemed slightly less malty. Thinking the German produced Munich might give a slightly different profile, what do you think?

 

[samale]

Then the only other thing is infection!
https://winning-homebrew.com/sour-flavors-in-beer.htmlThat second score sheet I would email him and ask him to print out what he thought, he writes like an out of work doctor. You have a right to a legible explanation.

One of my score sheets was totally unreadable as well.

 

[Hazelwood Brewery]

Unfortunately I could read every word!

 

[Rodcx500z]

Just kegged this international pale lager with magnum and mosaic, it’s interesting

 

[Chippy_Tea]

Went to a pub for the first time in ages last night and had several of these as i like TT landlord, i wasn't disappointed.

 

[Donegal john]

Few turkey beers. Started with an effes malt very drinkable now on an effes summer blue. This is a lovely beer a few good choices in the first supermarket we came to

 

[dave_77]

Another holiday treat from Duration. So light and refreshing..subtle wine character with a little tartness from the fermentation..nice light beer for the afternoon

 

[Hazelwood Brewery]

Just had a nice saison from @Agentgonzo Review is in the relevant thread.

 

[Hazelwood Brewery]

Few turkey beers. Started with an effes malt very drinkable now on an effes summer blue. This is a lovely beer a few good choices in the first supermarket we came to

At first at first I thought you meant the beer was a Turkey!

 

[Pennine]

Yes that second score sheet gave me a headache trying to read it...
I'm actually thinking that one of the judges commented on something acidic or astringent and then went on the hunt for it. A few people that I trust to call out issues, another beer judge and the owner of the brewery that runs our homebrew club have all said it was clean and malty.
I have been thinking about changing the UK crisp Munich malt to a Weyermann Munich 1 . When I brewed it the first time I used alot more Munich and aromatic malt(followed Jamils classic styles) and I thought it seemed too malty/fruity so I cut the aromatic which has improved it but compared to the commercial versions I have had they seemed slightly less malty. Thinking the German produced Munich might give a slightly different profile, what do you think?

I love dingemans aromatic, it is very similar to honey malt to me and it does leave more of a sweeter tart/fruity flavour when I taste it.

I wonder if you would be better off with melanoiden malt which does not have that sweetness thing going but is more rich malty?

 

[Hazelwood Brewery]

Another saison, this one’s mine.

 

[Donegal john]

Seem these in the fridge in the migros supermarket.
Blonde is nice the double amber is fantastic. Loads of malt.

 

[Jim Brewster]

Bought myself a mini keg of the legendary Wherry plus some other Woodforde's products to try - another mini keg of a golden, and 8 bottles of stout. Free delivery direct from Woodforde's can't complain!

 

[Hazelwood Brewery]

Bought myself a mini keg of the legendary Wherry plus some other Woodforde's products to try - another mini keg of a golden, and 8 bottles of stout. Free delivery direct from Woodforde's can't complain!View attachment 69713View attachment 69714View attachment 69715

The Wherry is a fine pint, I had loads in Norfolk.

 

[samale]

Seem these in the fridge in the migros supermarket.
Blonde is nice the double amber is fantastic. Loads of malt.

The handbrake is off

 

[Hazelwood Brewery]

The handbrake is off

 

[dave_77]

I love dingemans aromatic, it is very similar to honey malt to me and it does leave more of a sweeter tart/fruity flavour when I taste it.

I wonder if you would be better off with melanoiden malt which does not have that sweetness thing going but is more rich malty?

Interesting...think I over used that once in a Czech Amber..came across a little raisin

 

[dave_77]

One of my bottle conditioned Witbiers

 

[dave_77]

I love dingemans aromatic, it is very similar to honey malt to me and it does leave more of a sweeter tart/fruity flavour when I taste it.

I wonder if you would be better off with melanoiden malt which does not have that sweetness thing going but is more rich malty?

What you think..my notes said a little malt fruity. What do you think caused it from these grains. This was a Czech amber