BeerBorg

Old English IPA

My old Burton Style IPA (with 8oz of EKG and some lavender for fun).

The lavender has actually gotten more pronounced with age. Which I find interesting.

Couldn't wait for another pour. Super clear Ottoberfest.

QC testing my "American Rye", just approaching a week carbing.
It's carbonating just fine. Tons of rye "spiceness" that has had me wondering about diacetyl and hopping levels. I am pretty sure it is just the rye flavor.
The beer is supposed to be another week carbing then into the fridge, but this is another brew I could very easily start drinking now.

My Saison with Nelson Sauvin and Plum Juice. Which is delicious, I love it.

I think I am going to get some Ume from the big LAFS next summer (too late now) and then use them to make some Umeshu and then re-use the plums in a saison.

mashani wrote:My Saison with Nelson Sauvin and Plum Juice. Which is delicious, I love it.

I think I am going to get some Ume from the big LAFS next summer (too late now) and then use them to make some Umeshu and then re-use the plums in a saison.

I haven't used LAFS lme in a long time. The freshness, fermentability and flavor was too unpredictable and my LHBS has a great price on fresh bulk lme.

How well does it work for you?

Tonight I'm drinking Russian River's Dribble Belt session IPA from a bottle I brought home this morning from the brewery.
They just started bottling this and my bottle was marked as bottled on 081716....so yeah it is fresh
!

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Couple good ones tonight. Tin Man Wired white IPA and Yazoo Exit/In 45 Years beer, a Maris Otter ESB made for the Nashville music hall's 45th birthday.

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bpgreen wrote:

mashani wrote:My Saison with Nelson Sauvin and Plum Juice. Which is delicious, I love it.

I think I am going to get some Ume from the big LAFS next summer (too late now) and then use them to make some Umeshu and then re-use the plums in a saison.

I haven't used LAFS lme in a long time. The freshness, fermentability and flavor was too unpredictable and my LHBS has a great price on fresh bulk lme.

How well does it work for you?

I have not been getting any "malt extract" type of stuff from the LAFS lately. Last time I did it was a few years ago. It worked but it was not really much cheaper then the bulk MoreBeer extract and not really as good of a quality.

But since I am near one of the biggest if not the biggest LAFS in the city at least 2x a week these days, I have been stopping in and getting other stuff. Its where I found the plum juice I used in this saison. And it was really good stuff. But not cheap. Been buying up all sorts of dim-sum and other stuff there. There are things unfathomable there, IE freeze dried jellyfish (just add water!). Fresh ones too if you want. I do not know what you do with them, and I'm not sure I want to LOL. Half of the stuff in that store is labeled only in Japanese, Korean, or Chinese, or Vietnamese or the like, so even figuring out what it is can be fun. Sometimes there is an Engrish ingredient list that might help.

The Ume I'm talking about is a kind of green Japanese plum that they use to make a type of sweet plum liquor (Umeshu) and also pickled plums. You can make Umeshu basically with just a jar full of the green plums, with layers of sugar between each layer of plums, and top it up with vodka or some other neutral flavored alcohol, and let it sit for a while.

You can't eat them raw, they are too alkaline, but once soaked in alcohol they become edible - and of course the alcohol takes on some of the plum flavor. Folks who make Umeshu often eat them afterwords.

I think I'm going to try to use them in a saison instead of eating them. They are only available earlier in the summer then it is now, except for pre-treated or pickled. So this would happen next summer. Although maybe a pickled Ume Plum Goze would be good?

I am drinking some of my "American Rye". I think this is a wonderful beer. 24 bottles going to a family gathering tomorrow. We'll see what they think.

The "American Rye" was a hit. Everyone that tried it liked it. Had at least one person comment that it was a nice summer beer. I tend to think a beer turned out well when the feedback matches what I intended to make. Only 20 IBU with a really nice rye spiceness, all malt, 5ish ABV.

Took my brother and sis-in-law to the brewery on Sunday and had me a SMaSH IPA while they sampled from a flight. We had a great time!


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Fun night with friends...

I had some of my Simply Beer-Cherry Wheat last night, the beer was good but the cherry flavor (4oz cherry extract added day before bottling) was very faint almost not there at all. And here I was worried that it'd be so strong and taste like cherry cough syrup.

My score in MD/Delaware this afternoon!