What are you drinking right now?
- Thread starter Ozarks Mountain Brewery
- Start date
Maple beer hmmmm interesting any maple flavour looks like a blond ale base recipe with a touch of crystal?
Tons of maple flavor, but not sweet which makes it drinkable. Just Pilsner, grits, and syrup in the boil. Pressure fermented with Diamond lager. It was supposed to be amber but not as much maple syrup color came through for some reason.
The corn (grits) may have lightened it up considerably. The Frankenbeer knock off of Bulin's 3-Day Weekend that I did was VERY light. I used flaked corn (ground specifically for brewing). Dunno if there's a lot of non-fermentable starch in that, or what, but I had a LOT of 'pudding' in my batch, some of which floated, some stuck to the side of the fermenter, but most went to the collection bulb. Mine was supposed to be a light amber as well, but it's VERY light. Got a couple more days before it'll be 'ripe' in the bottles.
As for what I'm drinking at the moment, well, coffee! It's just 7AM here, getting kids off to school. Just a tad early for a beer.
Last quarter’s brew while I brew
this quarter’s brew
Frankenbeer was more ready than I thought. Nice and fizzy, decent head retention. Nice flavor but perhaps it could have done with a bit less bittering. IBU is 33 according to the calculator. Maybe the Warrior and the coriander together needed adjustment since I couldn’t get the same hops for the original recipe. The clarity, however is amazing. Will get a photo of the next one.
Here we go, as promised
I’d drink a pint with ya
So clear, it looks like foam on a glass of air.
Carbonation can do that too I find Roadie (in regards to bitterness aka carbonic bite) easy way as you probably know give the beer a good swirl in the glass to release some of that co2 and it should smooth it out a touch if it's that...
Looks Outstanding man!
Gonna check more bottles tomorrow to see how many have significant sediment. Pretty sure it was the last 3 or 4 where I was being stingy with the bottling bucket. Didn’t hurt‘em, though.
It’s still a bit raw, certainly. I expect it to mellow some as it ages. Looks like an extra 1/2 ounce of sugar for priming helped heaps. Whirlfloc is the bees knees. Best looking beer I’ve made yet, bar none.
Nothing like a dreary PNW fall day to get you in the mood for some dark beers
it's gotten cold and rainy in VA as well and I've got a dark lager lined up in a couple weeks
Ninger not much clearer since this morning but I did pur gelatin in on transfer for keg carb
I love this schwartz
I love this schwartz
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Yesterday evening at our local beer garden my wife had a couple pours of Block 15 Luna Obscura. Now she wants me to make a Mexican Dark Lager. Given how cool our garage will be, I can see some lagers in our future. Meanwhile, I am really enjoying fresh hop IPA’s and pale ales - those are everywhere right now.Nothing like a dreary PNW fall day to get you in the mood for some dark beers
