BeerBorg

mashani wrote:....I figure that the monks would just start drinking it right out of the fermenter too. So figure I may as well try the raw sample....

....in your transcription of the Holy Book, which page are you working on....

But in all fairness, you were speaking about beer for the Abbott, so who's on first?

The_Professor wrote:

mashani wrote:....I figure that the monks would just start drinking it right out of the fermenter too. So figure I may as well try the raw sample....

....in your transcription of the Holy Book, which page are you working on....

But in all fairness, you were speaking about beer for the Abbott, so who's on first?

That's what I want to find out.

I bet there was a "Quality Control" monk or two that acted as a short stop. Can't let nasty stuff get past them and out to the abbot and his guests. The guests probably didn't know their names though either.

FWIW, the QC fruit fly sure likes this stuff, he keeps coming back and landing on my glass and I have not been able to get the bugger.

Anyone who has no idea what I'm talking about go back one page and see the pic.

So I popped my tester pretty early since it was fully carbonated and I figure this stuff would be consumed pretty fresh.

So the same notes I described previously when I tasted it out of the fermenter still apply. Everything is subtle. Somehow. It doesn't taste like herbal tea or Jägermeister.

The carb, even though light has increased the perceived bitterness, especially when this is cold. Between the 8 IBUs from the hops and the Wormwood I used, and the carb, and the high level of attenuation, this may as well be an English Best/Special Bitter. As in, it is noticeably bitter, which is not normal for modern Belgians. Maybe less wormwood next time to being it back to more normal Belgian territory. Wormwood is strong stuff. But who knows how bitter they made this stuff back then, it may very well have been this bitter sometimes, or at least ended up just as "balanced" towards the less sweet side of things due to lactic acid piling onto the bitterness. But I certainly don't need any lactic acid here.

It is more light bodied like a Belgian though because of how much it attenuated.

But light body or not, it actually tastes more like an English beer made with an flavorful yeast that throws off some stone fruit and nutty esters and spicy/earthy/slightly tea like astringent English hops, than a Belgian beer. I could probably tell people it's an English beer and they would believe me. The herbs are not coming across as that much more "herbal" then some types of hops for the most part.

Because of the bitterness, and the light body, it is actually very refreshing on a hot day after a long bike ride.

I like it and could drink a lot of it easily. It certainly does come across as "beer". But who knows what all those herbs would do to you if you drank too much of it. Might start to see little brew demons or something...

Now I have to decide if I want to tone down the wormwood next time or else hope that I get a more normal level of attenuation. Tough call as I don't want it cloyingly sweet, and if both happened, it might be that. (then out would come the lactic acid I guess).

Cool, thanks for the update. You sir are brewer level extraordinar.

Brewing V2 of this. More of a "monks beer" version then the Abbot version.

MOVED TO its own thread because of all the *A$*$85 that happened (See Mashani Made Monks Mad)

MOVED TO its own thread because of all the *A$*$85 that happened (See Mashani Made Monks Mad)