Home made (beer) porn

Discussion in 'Brewing & Beer Knowledge' started by nanobrew, Oct 23, 2013.

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  1. meatst1ck

    meatst1ck

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    My first batch of mixed culture beer is finally in a glass! AND it looks and tastes good! This is 13 months after brew day, and 2 weeks into bottle conditioning.

    OG: 1.050
    FG: 1.006
    IBU: 13

    Grist:
    65.5% Pils
    17.5% White Wheat
    10% Flaked Oats
    7% Honey Malt

    Yeast:
    TYB Saison/Brett II + 3F/Tilquin dregs (co-pitched and then more in secondary), aged in secondary with 0.3 oz/gal of oak cubes

    Notes:
    Smells like straight up 3F goozie (!), mild-moderate acidity, and has an apricot/sweet tarts thing going on in the flavor. Curious to see where this goes, but honestly I'd be more than happy to see it stay right where it is.
     
  2. JCastle

    JCastle

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    Kettle-soured gose with hibiscus.

    About 65/35 pale 2-row and wheat. Mashed low, pre-acidified to ~4.5 then kettle-soured for about 30 hours with yogurt. Boiled for 30 minutes, then added about 6 IBU of Mandarina Bavaria, hibiscus, salt, and coriander all added at flameout. Dry-hopped with more Mandarina Bavaria.

    [​IMG]

    Fruity and wheaty aroma. Nice mild tartness, citric and candy-like (almost strawberry-like). Dry finish with a tannic quality (kinda like a dry wine that sticks to your mouth). Fantastic head retention. Super drinkable and refreshing for these hot months. Could have used more salt IMO but I'm still happy with how this turned out.
     
  3. More Betterness

    More Betterness

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    Beautiful beer!!!
     
  4. JCastle

    JCastle

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    Thanks! Very happy with the results, been tweaking it for a while. This is the final homebrew batch before I scale it up so we'll see how it goes.
     
  5. jaeselector

    jaeselector Premium Supporter Contributor

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    upload_2019-4-27_8-44-10.jpeg

    Marionberry quad, brewed in 2014, soured over 2 years in the carboy. ~12% ABV. Still quite jammy with moderate acidity.
     
  6. meatst1ck

    meatst1ck

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    3 months in the bottle. Definitely has an apricot warhead/sweet tarts thing still, but I think the honey malt really tones down the acidity. Its still good and I'll enjoy seeing where these bottles go, but I'm not sure I personally like what honey malt brings to the table, or at least not at 7%
     
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  7. jaeselector

    jaeselector Premium Supporter Contributor

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    The easily fermentable grist is less important in sours, and does not contribute much flavor. What’s more important is less fermentable carbs for the Brett over time. I usually mash high and add wheat or oats.
     
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  8. meatst1ck

    meatst1ck

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    yea one of my more recent batches (currently only about 3 weeks in the bottle) is much more my speed. Just Pils/Wheat/Oats, mashed at 149F, but steeped oats at >180F and pulled just before the boil to get some extra unconverted starches in the wort. Still some fresh oak flavor from the cubes I had in it, but that batch has some very nice aging potential I think
     
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  9. YungCoolship

    YungCoolship

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    Mosaic/Motueka/Simcoe DDH NE IPA.