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Porter for second half
Some solid work in the garden, a half time refresher Poes Boston Bitter
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The umpire has called time, but enough time to try my Foreign Extra Stout 3 litres of sour. Tasting very smooth but going to take time to mature. Bottled on the 17th April so a long way to go I think
View attachment 98921.
Yes I can taste the sour but it has mellowed since bottling, the high alcohol content is quite obvious too.I tried one a bottle of my experimental Guinness clone earlier in the week. Simultaneously tasting nicer and less like Guinness (not the aim , nicer and more like Guinness would be better). Even the Missus liked it and she doesn't like anything above about 3 SRM .
Anyway, on to the point of the post - I used Munich Classic yeast as it is POF+ (Potential Off Flavour positive) and you can taste the phenolic background. I'm assuming that it does a similar thing to the sour you added ?
Love to hear more about you Guinness clone may be out of my skill set being new to this and have only made a variant of Coopers Irish Stout that is still to bottle carb and mature.I tried one a bottle of my experimental Guinness clone earlier in the week. Simultaneously tasting nicer and less like Guinness (not the aim , nicer and more like Guinness would be better). Even the Missus liked it and she doesn't like anything above about 3 SRM .
Anyway, on to the point of the post - I used Munich Classic yeast as it is POF+ (Potential Off Flavour positive) and you can taste the phenolic background. I'm assuming that it does a similar thing to the sour you added ?
Love to hear more about you Guinness clone may be out of my skill set being new to this and have only made a variant of Coopers Irish Stout that is still to bottle carb and mature.
I’ve had to dress the gazebo because it’s just too hot to sit in the open.
Impromptu curry as my painting today went swimmingly. So having to resort to tins. Tribute to start which is always good and some Hobgoblin Gold.
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