That’s gorgeous! Made an all dark Munich last winter and it was nice. I cheated and used melanoidan though
What are you drinking right now?
- Thread starter Ozarks Mountain Brewery
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Update on my attempt at Ritchies' 'Suffolk Old Dark Ale' from their Festival extract kit range, circa 5 months old; ABV: 7%.
Somewhat misleading powerful Boadicea hop effect in the nose. Not quite captured the golden brown clarity developed near the bottom of the glass here since the 2.5 month point. There is also more of a straw colour in the thin but consistent head than picked up by the camera. Light to smooth silky mouthfeel. Combination of bitterness, body and intoxication are very close to barley wine territory. Dangerously moreish light bitter aftertaste surprisingly not very hoppy at all. The real quality lays in the body. Tangy effect I assume comes from the otherwise unnamed 'old ale' yeast provided. Very malty for a dextrose brew.
Quite unique and worth repeating possibly modifying. Note to self: should seriously be limited to 1 Litre bottles probably not requiring chilling. Paired well with Meat & Potato Pie then followed by an Irish whiskey.
Helles
I love the glass! Beer looks delicious!
Thanks!
Some Helles while we play games today. Only a few pints left. Then onto the third batch of Helles in a row! Next one is probably more of a less alcohol Festbier, more Munich than usual, but we’ll see. haven’t tasted it in a month
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Now that the experiment had time to lager, it is scary drinkable. Good thing I kept notes.
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Looking good!
Still on an Oktoberfest kick.
Erdinger Oktoberfest Hefeweitzen, very interesting, a less malty Hefe kinda sorta. If I didn't see it called Oktoberfest I wouldn't have known. Bready, not much banana or clove.
And an Ayinger Oktoberfest. Damn close to the Spaten from last week. Excellent.
Erdinger Oktoberfest Hefeweitzen, very interesting, a less malty Hefe kinda sorta. If I didn't see it called Oktoberfest I wouldn't have known. Bready, not much banana or clove.
And an Ayinger Oktoberfest. Damn close to the Spaten from last week. Excellent.
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Not this month. Once the weather cools I'm thinking of a Maertzen for next year this time, let it lager in the keg for the better part of a year. Tomorrow is the 3rd quarter brew, a brown.
I do. Just a cheap bastard. And the ground water is warm now too.OTCBs beer
You don't have temp control Don?
Funny that. Must be the engineer in us that makes us that way. "Every day, do more and more with less and less until one day you're doing everything with nothing." Pretty much a field engineer's creed.
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I couldn't do a Marzen relying on ground water anytime during the year. It is too hot. Put a lager in a 48 - degree refrigerator, go out and drink a couple of beers, pitch about 3 hours later - Hell, yes.
I was lucky with this lager as I brewed it when it was just too damn hot instead of the next weekend when it was miserably, unbearably hot.
I'm looking forward to your next one and the Festbier!
See @ Don there is one more alternative if your temps are getting to high ferment it under a bit of pressure. That might rattle the Engineer in you though a Lot of "IFs" in that.
But honestly I don't know how anyone gets away with no temp control especially in the warmer climes. When I'm dying for a lager it's usually too hot to brew a lager you gotta have temp control then.
I concur, love the color.
