Join Date: 01/02/19
Having assisted with a couple brews with friends, I decided it was time to pursue the dream of creating consistent beer myself. I started off with BIAB 1.5 gallon batches in buckets and have recently moved on to BIAB 2.5 gallon batches and fermenting in a keg and doing closed transfers. Looking forward to producing more respectable brews.
Old setup (WBE):
001: Robust Porter - Fermented way too hot/fruity/infected?
002: Oat Pale Ale - oxidized but had decent Citra aroma
003: Black IPA - oxidized and lost flavor quick, lower than desired bitterness but got good reviews
004: Orange Wheat (American) - decent, a bit higher abv, probably better oranges to use than navel
005: Hibiscus Wheat - interesting, color came through strongly, hibiscus probably better with a different style
006: Black IPA #2 - holy fusels, fermented way too hot for the yeast. Roasty. Undrinkable.
007: Dunkelweizen - pretty forgettable, not a great recipe (nice one, self)
008: Sierra Nevada Celebration Clone - oxidized and lost any good hop character.
009: Rye Saison - infected, dumped.
010: West Coast IPA - infected, dumped.
011: Hoppy Pale Wheat Ale - infected, dumped.
012: 2020 Saison - neglected.
New setup (NAP):
001: MO-Citra/Amarillo Pale Ale - Super hoppy, great base.
002: Kolsch/Cream Ale - kinda weird. Used old grain, possibly Lutra flavors?
003: Black IPA - slight variation of WBE's 003. Aggressive lingering bitterness, decent otherwise. Could do with more caramel malt, possibly less hops. OG came in way low.
004: Mocktoberfest - Brulosophy's recipe but with Lutra yeast. Really good, but at times I get a metallic flavor. Slight fruitiness when warm. First brew with self-milled grain, efficiency came in at 80%, above what I anticipated so I got an extra 1%, but it's not really noticeable.
005: ?
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