BeerBorg

Friend from work brewed a kolsch from a kit. He's still learning how to brew. Not a lot of malt flavor but for a first time brew, esp being all grain, it was alright. I need to show him the ways!

RedBEERd wrote:First time trying this Sierra Nevada Hop Hunter IPA. Its a close cousin to Green Flash Palate Wrecker but a tad bit smoother. I find it still needs more aroma...but as usual for SN beers, it's great quality.

Man, look how it laces that glass!!!! Not one drop spilled!

BlackDuck's SPICED SCOTTISH ALE CHRISTMAS 2014.

No picture but I'm drinking my Drop Kick Nate (recipe generously shared but one I promised I would not share) from a youtuber. Galaxy and El Dorado hops. Simply elegant. Smooth, very slight up front hops but it's hard to explain for some reason since I've not used either hop before. I most definitely will make this again soon. My wife says its the best beer I've made that she likes. That just means it doesn't have a pound of hops in it.

Beer-lord wrote:No picture but I'm drinking my Drop Kick Nate (recipe generously shared but one I promised I would not share) from a youtuber. Galaxy and El Dorado hops. Simply elegant. Smooth, very slight up front hops but it's hard to explain for some reason since I've not used either hop before. I most definitely will make this again soon. My wife says its the best beer I've made that she likes. That just means it doesn't have a pound of hops in it.

ED and Galaxy sound like a great combo.
I'm working up a "DOWN UNDA PALE ALE" using Galaxy and Nelson Sauvin.

I think I would like to mix Simcoe and Galaxy just to play with nature. Seems those Australian hops aren't getting as much respect as they should.
Let me know how yours turn out.
I'm pretty sure El Dorado should be used sparingly and at the right time or Mr. Jolly Rancher will come out.

[quote="Beer-lord"]I think I would like to mix Simcoe and Galaxy just to play with nature. Seems those Australian hops aren't getting as much respect as they should.Let me know how yours turn out.[quote]

Your right about the Aussie hops, Mate! I had a Galaxy pale ale at Resurgence when we were in Buffalo, man was that good and I have used the Nelson mixed with Amarillo before in my SCPPA. I think that may be next weekends brew, going to do a Rye Pale Ale tomorrow.
Nice to get back on that horse, haven't brewed since middle of January. And I'm going to get to try out my new brewing software, Beersmith 2.0, so far like the layout with all the steps and calcs. laid out.

My Yazoo Gerst has been on the gas for 5 days and I just had to try it. Remember how it tasted when Neil handed you the bottle fresh off the line. Nice fresh crisp malty sweetness, well mines not that good, but pretty darn close.

Inkleg wrote:My Yazoo Gerst has been on the gas for 5 days and I just had to try it. Remember how it tasted when Neil handed you the bottle fresh off the line. Nice fresh crisp malty sweetness, well mines not that good, but pretty darn close.

Good to know we can get close!

Inkleg wrote:My Yazoo Gerst has been on the gas for 5 days and I just had to try it. Remember how it tasted when Neil handed you the bottle fresh off the line. Nice fresh crisp malty sweetness, well mines not that good, but pretty darn close.

Nice. How much did you make?
That was some fresh stuff and very enjoyable.

Beer-lord wrote:

Inkleg wrote:My Yazoo Gerst has been on the gas for 5 days and I just had to try it. Remember how it tasted when Neil handed you the bottle fresh off the line. Nice fresh crisp malty sweetness, well mines not that good, but pretty darn close.

Nice. How much did you make?
That was some fresh stuff and very enjoyable.

Made 5 gallons, the White Labs London Ale WLP1968 really made the difference. Enjoyed the company more with the last Gerst I had.

Beer-lord wrote:I think I would like to mix Simcoe and Galaxy just to play with nature. Seems those Australian hops aren't getting as much respect as they should.
Let me know how yours turn out.
I'm pretty sure El Dorado should be used sparingly and at the right time or Mr. Jolly Rancher will come out.

I actually had a pale ale tonight from a local brewery using Simcoe and Galaxy. I can tell you that it works!
*burp*

Inkleg wrote:

Beer-lord wrote:

Inkleg wrote:My Yazoo Gerst has been on the gas for 5 days and I just had to try it. Remember how it tasted when Neil handed you the bottle fresh off the line. Nice fresh crisp malty sweetness, well mines not that good, but pretty darn close.

Nice. How much did you make?
That was some fresh stuff and very enjoyable.

Made 5 gallons, the White Labs London Ale WLP1968 really made the difference. Enjoyed the company more with the last Gerst I had.

Some beers are just meant to let the malt shine. London Ale does that. American home brewers tend to be "attenuation weenies", and somehow think English yeast like London Ales 70%ish attenuation "sucks" but for some beers it's just the ticket to make it more awesome. I love London Ale many styles.

I'm drinking my "Cream Ale Like Substance" which has a bit of malty sweetness as well, and liking it a lot.

Inkleg wrote:

Beer-lord wrote:

Inkleg wrote: Enjoyed the company more with the last Gerst I had.

Yea and I MISS that company too

Inkleg wrote: Enjoyed the company more with the last Gerst I had.

Glad to hear that the recipe worked out for you. My Gerst version isn't perfect as a clone, but I like it a lot... I need to make another cut at it with our updated recipe (mine was based on the original recipe that Linus made and has since modified). I drink the heck out of that beer (the commercial version) because it's such a nice balanced malt-forward easy drinker. If I'm not in the mood for a hop bomb or something funky or Belgian-y, it is my go-to...

Oh... the topic. Drinking the Oaked Gluten Reduced (clarity ferm) Kashi 7-Grain Brett Saison I brewed in Jan '14. The WLP670 gives it a little pineapple/horseblanket thing, with just a tiny touch of sourness. I didn't really care for it that much when I last tasted in July, but I'm liking it a fair bit now. The cherrywood smoked malt really didn't come thru, but I get a touch of pepper from the cubeb berries (yeah, I had a lot going on with this recipe). Merlot soaked oak cubes give a little bit as well. Patience really pays off with these funky beers...