BeerBorg

that is a part of it too. Their old yeast was the other part. I always could tell a MR B kit, even with grains. they all had that MR B taste, no other way to describe it.

haerbob3 wrote:that is a part of it too. Their old yeast was the other part. I always could tell a MR B kit, even with grains. they all had that MR B taste, no other way to describe it.

As far as I know the "old yeast" (which was S-33, and still is for the BrewDemon kits) and the Pride of Ringwood twang with the Coopers Mr. Beer extracts have never "overlapped". I do not believe the New Zeland extracts used Pride of Ringwood. I certainly have never tasted Pride of Ringwood in them, nor in the current BrewDemon extracts.

So yes, S-33 produces a bit more estery/phenolic beer then something like S-05 or S-04 or Nottingham. It also attenuates a bit less. So you might end up with a bit of a sweeter beer with an estery/phenolic note that could be described as a "twang" that all of them have in common sure if you use that yeast. That may have been what folks thought of as the old Mr. Beer twang, especially since 2g of it was not enough, so the more stressful/extra long growth phase would produce even more of those flavors. But that wasn't Pride of Ringwood twang. It is possible that the NZ extracts use a high AA NZ hop that leaves some flavor behind that some folks detect, but if so I've never noticed it. But if it's there, it's not POR.

It's the new Coopers Mr. Beer extracts that have those. Everyone has a different threshold of where they really taste it - mostly I taste it in the extracts with > 20 IBUs that are light colored with NWPA and the Pilsner extracts being the worst of the bunch. Also the new Coopers yeast that replaced the S-33 really doesn't like it under 64 degrees in my experience. It seems to get stressed out and starts to throw off lots of acetaldehyde and it takes forever for it to clean up. Pitching more yeast doesn't help either. It's more of a "real ale" yeast, for me it makes better tasting beer at 65-70. I am an acetaldehyde super taster, so other folks might not notice, but it bugs the hell out of me, so I only use that yeast when my temps are warm and consider it an yeast for a more "English" style beer.

When I quit using MR B's yeasts I noted a huge difference in taste. Which in part I am sure had to do with matching the yeast to the style of beer. I can not attest to the new kits as I have not brewed them. I have however drank a few, to me the still had that twang. My nephews brewed the kits as they were. I am not saying that they tasted bad or anything they just tasted the same to us.

Wow, Thanks for those insightful thoughts. Interesting reading.

Well, the Hibiscus Saison is in the sink cooling down. I used 3 oz in a steep for 20 minutes. Wow talk about red. Now the wort is kind of purple, it will be interesting to see how pink-ish this comes out. 3 oz (like 2 cups) may have been too much.

Monty

Monty where did you source the Hibiscus? did you post the recipe for this one I think I missed it

monsteroyd wrote:Wow, Thanks for those insightful thoughts. Interesting reading.

Well, the Hibiscus Saison is in the sink cooling down. I used 3 oz in a steep for 20 minutes. Wow talk about red. Now the wort is kind of purple, it will be interesting to see how pink-ish this comes out. 3 oz (like 2 cups) may have been too much.

Monty

Hibiscus , wow Monty you are all over this style! How are you going to drink all this?......keep at it!

haerbob3 wrote:Monty where did you source the Hibiscus? did you post the recipe for this one I think I missed it

The Hibiscus I got are from Amazon: http://smile.amazon.com/Frontier-Natura ... s=hibiscus

The Recipe was me being weird again, and you didn't miss it cause I did not post it yesterday, I was rushing to dinner.

Steeped 3 oz (about 2 cups) of red hibiscus flowers
1 lb Pilsner DME
1/2 Whirlfloc
1 oz Fuggle for 11 minutes
At flame out, I added 1 lb Munich LME, 8 oz Wheat DME, 1 tsp yeast energizer. Of course the yeast was re-hydrated Belle Saison

BeerSmith predicted 1.045, I measured 1.048, so the hibiscus may have contributed a small amount of sugar?

Anyway weird red / purple-ish color. I am so definitely going to use some hibiscus in my red rye sorachi saison for color. Maybe just an once though, I think 3 oz was too much, but we'll see. I think 2 oz would have been right on the money for the Hisbiscus where you want a little flavor from it, of course I boiled this so I may only get color and a little flavor. I am thinking of pouring in some hisbiscus tea maybe in a week.

Monty

BeerRust wrote:

monsteroyd wrote:Wow, Thanks for those insightful thoughts. Interesting reading.

Well, the Hibiscus Saison is in the sink cooling down. I used 3 oz in a steep for 20 minutes. Wow talk about red. Now the wort is kind of purple, it will be interesting to see how pink-ish this comes out. 3 oz (like 2 cups) may have been too much.

Monty

Hibiscus , wow Monty you are all over this style! How are you going to drink all this?......keep at it!

Hey the nice part about friends is making them help you drink your home brew experiments.

Monty

Hey Monty next up rose hips they are supposed to be good for you.

How did you guess? I just got some rose water, and figured rose hips would go great with it.

Still like my blueberry orange IPS(aison) idea tho.

Monty

monsteroyd wrote:How did you guess? I just got some rose water, and figured rose hips would go great with it.

Still like my blueberry orange IPS(aison) idea tho.

Monty

Me too but don't blue and orange make purple? I was just worried you wouldn't be able to tell it from the Hibiscus one.

LOL Ok now I get it.

Well the dang game don't start till 6:30 so I went ahead and blasted out a SmaSH of Pale DME and Belma hops. I just did .5 oz in a 11 minute boil, but boy do they smell great. I think they are going to be great in this.

recipe:
1 lb dme + 1/2 oz Belma boiled 11 minutes
1.5 lbs Pale DME added at flame out.
Cooling right now so no OG yet. EDIT: 1.048
2.25 gal batch as always.

Monty

I've never tried rose water in beer, but I use it in various sweets - one thing to be aware of is if you use too much it can seem like your eating some floral flavored soap. So be a bit conservative with it would be my suggestion. If I was going to play with that what I might do is take a known beer, and add a drop or two of it. See what I think. Repeat until you find the amount you like. I would probably add it at bottling time in the same proportions.

Hmm.. That's a great idea. Probably just a drop in each 1L bottle would do it. Infection?

Monty

If you sanatize the dropper and use rosewater from an unopened bottle then it is unlikely.