Home made (beer) porn

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Joined
Aug 9, 2015
Messages
27
Location
Philadelphia, PA
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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.
 
Joined
Jun 11, 2013
Messages
5,395
Location
Here
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.



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.
 
Joined
Apr 8, 2014
Messages
1,579
Location
Orange County
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.



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.
Beautiful beer!!!
 
Joined
Aug 9, 2015
Messages
27
Location
Philadelphia, PA
(Link to media)


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.
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%
 

jaeselector

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Contributor
Joined
Mar 27, 2019
Messages
253
Location
Chocolate City
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%
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.
 
Joined
Aug 9, 2015
Messages
27
Location
Philadelphia, PA
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.
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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