Beer?
- Thread starter Chuffy
- Start date
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U
User169
Guest
A sampling of the contents of my FVs (fermenters to you lot).
Left to right:
SMASH saison (pils malt and Nelson Sauvin hops) pitched with a mix of saison yeast and two types of Brett. I'd given up on this - it initially tasted hugely juicy and fresh and dropped crystal clear, but no Brett whatsoever. Stuck it in the attic next to the boiler and after a couple of months it's all of a sudden gone cloudy and there's a definite Orval whiff about it. I'll leave it another month, dry hop it with some Nelson Sauvin then bottle it.
Citra/Amarillo pale ale with 100% Maris Otter, pitched with what I think is a blend of Conan yeast (a strain from Vermont) and Brux trois. The latter strain was for years thought to be a Brett strain, but ribosomal sequence analysis determined it to be a Saccharomyces species, although it performs like Brett. The beer has a real passion fruit flavour. I'll dry hop this with more Citra - hopefully the trois will make it super juicy.
Russian Imperial Stout. Was hoping this would go over10%, but seems to have got stuck at 9.5%. No matter, it needs to condition for a couple of months and then it'll be bottled. Ready in time for Christmas.
Left to right:
SMASH saison (pils malt and Nelson Sauvin hops) pitched with a mix of saison yeast and two types of Brett. I'd given up on this - it initially tasted hugely juicy and fresh and dropped crystal clear, but no Brett whatsoever. Stuck it in the attic next to the boiler and after a couple of months it's all of a sudden gone cloudy and there's a definite Orval whiff about it. I'll leave it another month, dry hop it with some Nelson Sauvin then bottle it.
Citra/Amarillo pale ale with 100% Maris Otter, pitched with what I think is a blend of Conan yeast (a strain from Vermont) and Brux trois. The latter strain was for years thought to be a Brett strain, but ribosomal sequence analysis determined it to be a Saccharomyces species, although it performs like Brett. The beer has a real passion fruit flavour. I'll dry hop this with more Citra - hopefully the trois will make it super juicy.
Russian Imperial Stout. Was hoping this would go over10%, but seems to have got stuck at 9.5%. No matter, it needs to condition for a couple of months and then it'll be bottled. Ready in time for Christmas.
U
User169
Guest
Tried that at Christmas. BBN are so consistently good.
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
Wight Knight bitter, standard bitter type stuff and nothing wrong with that.
Whippet?
Nah, bought it...
Whippet?
Nah, bought it...
That's good stuff, brewed about five miles from my house.
MossCommuter
Guru
- Location
- Salford
MossCommuter
Guru
- Location
- Salford
[Edit: loved the post BTW]
slowmotion
Quite dreadful
- Location
- lost somewhere
I had a bit of a senior moment yesterday. Having spent 50 minutes in IKEA before wandering, shell-shocked, out through the check-out lane, I thought I deserved a reward........
Big mistake. It has a lingering after taste of fruit juice and it costs £1.50 for a piddling 330ml bottle. Vile, even by my appallingly low standards.
Big mistake. It has a lingering after taste of fruit juice and it costs £1.50 for a piddling 330ml bottle. Vile, even by my appallingly low standards.
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
The 'I'm a complete and utter nobber' thread is thataway -------->>>>>>
I went to the Preston Park Tavern last night and had a few pints of Firebird Heritage. Nice, nutty amber coloured trad bitter from up the road near Horsham. Forgot to take a photo so here's one of little Seb on the seafront yesterday by way of compensation...
Haitch
Flim Flormally
- Location
- Netherlands
Pro Tour Punditry
Guru
The cone's a bit slack
srw
It's a bit more complicated than that...
Chamomile and Hibiscus? You do know this isn't the Herb Tea thread?
