Brewing - Page 12

gnoff · March 28th, 2012, 02:15 PM

Quote:

Originally Posted by KaninBulle

i've had a couple of pretty decent coconut stouts before...not a porter though.

we should try it!

Belgar · March 28th, 2012, 04:54 PM

Maybe this time, after my third visit to Sweden, we can finally get this Belgo-Svenska collaboration going.

gnoff · March 29th, 2012, 01:05 AM

Quote:

Originally Posted by Belgar

Maybe this time, after my third visit to Sweden, we can finally get this Belgo-Svenska collaboration going.

Might be possible

My arm is still not rehabilitated, so I'm not allowed to lift stuff, but I can point and you can lift

But I need to order stuff if we're to brew though, so need to decide if we are to brew so I can get the stuff home too

gnoff · March 29th, 2012, 06:52 AM

Quote:

Originally Posted by Belgar

Maybe this time, after my third visit to Sweden, we can finally get this Belgo-Svenska collaboration going.

Since I'll be moving in June, and might have my house on the market, and might not have a functional left arm, we could brew at my mate's Jens place.

Eitehr Saturday 5 in the morning pre beer tasting, which might be cramped for time.
Or afternoon/evening of Sunday 6.

We've been talking abour making a rye stout together in April, that could be moved to that date if you wish?
Else it would be to join Jens in the making of a brown ale that he's planning.

Let me know your thoughts.

Belgar · March 29th, 2012, 10:27 AM

Sunday sounds good to me. See if we could add a little Belgian touch to the beer. I could bring something from here, maybe speculoos? or what say you of adding some of the tea I brought you, I got one leaving a nice chestnut and roasted profile, maybe local honey? Let me know if you can think of something that could be nice to add.

gnoff · March 29th, 2012, 10:41 AM

Quote:

Originally Posted by Belgar

Sunday sounds good to me. See if we could add a little Belgian touch to the beer. I could bring something from here, maybe speculoos? or what say you of adding some of the tea I brought you, I got one leaving a nice chestnut and roasted profile, maybe local honey? Let me know if you can think of something that could be nice to add.

I would for sure!
It's just that we'd be squeezing into my mate's brew schedule

I'll talk to him some more and see what we can figure out

The tea sounds great by the way!!

Belgar · March 30th, 2012, 03:49 AM

Quote:

Originally Posted by gnoff

The tea sounds great by the way!!

I'll bring you a few packs, but if we use it in the beer, I think for a small batch we only need a few grams then see if we add it during or after the boil.

gnoff · March 30th, 2012, 03:55 AM

Quote:

Originally Posted by Belgar

I'll bring you a few packs, but if we use it in the beer, I think for a small batch we only need a few grams then see if we add it during or after the boil.

I've never used tea, coffee yes, but not tea

I'd say brew tea on it, add eitehr to preimary or secondary fermentation for flavoring, might be tricky to add to boil, especially the leaves

Spanish_Lass · March 30th, 2012, 06:11 AM

Quote:

Originally Posted by gnoff

I've never used tea, coffee yes, but not tea

I'd say brew tea on it, add eitehr to preimary or secondary fermentation for flavoring, might be tricky to add to boil, especially the leaves

sounds amazing! imagine some smokey tea like lapsang souchong, or something different like pu-err...

but wouldn't the tannin affect fermentation?

gnoff · March 30th, 2012, 07:11 AM

Quote:

Originally Posted by Spanish_Lass

sounds amazing! imagine some smokey tea like lapsang souchong, or something different like pu-err...

but wouldn't the tannin affect fermentation?

yeah, I've thought about using lapsang, but never did so far

no, I do not think you'd get anough tannins in there.
Using lingonberry is hard though, since they do inhibit fermentation to a large extent.

gnoff · March 30th, 2012, 07:11 AM

Quote:

Originally Posted by Belgar

Sunday sounds good to me. See if we could add a little Belgian touch to the beer. I could bring something from here, maybe speculoos? or what say you of adding some of the tea I brought you, I got one leaving a nice chestnut and roasted profile, maybe local honey? Let me know if you can think of something that could be nice to add.

My mate has agreed to brew one extra beer, you remember Jens, right?

So it'll be a pale ale, then we can see what godo stuff you have with you

Spanish_Lass · March 30th, 2012, 02:42 PM

Coconut porter sampled. Really liked it, even though I'm not a porter person normally.

Not sweet, but very rich and smooth at same time.

Spanish_Lass · March 30th, 2012, 02:45 PM

Quote:

Originally Posted by gnoff

yeah, I've thought about using lapsang, but never did so far

no, I do not think you'd get anough tannins in there.
Using lingonberry is hard though, since they do inhibit fermentation to a large extent.

Is there anything that does not come in Lingonberry flavour in Sweden?

I'm curious though, sounds exciting!

Here it would be dandelion and burdock. That's the closest the british get to Sarsaparilla or Root Beer.

Belgar · March 30th, 2012, 04:40 PM

Quote:

Originally Posted by gnoff

My mate has agreed to brew one extra beer, you remember Jens, right?

So it'll be a pale ale, then we can see what godo stuff you have with you

nice nice ... I am wondering if we could do a tea/honey pale ale with a touch of sorachi? maybe I could get some Lapsang tea.

Although my initial thought was for a porter or brown because of the malt profile with the nutty touch of tea, the pale ale should do.

gnoff · March 31st, 2012, 05:01 AM

Quote:

Originally Posted by Spanish_Lass

Coconut porter sampled. Really liked it, even though I'm not a porter person normally.

Not sweet, but very rich and smooth at same time.

mm, nice!

gnoff · March 31st, 2012, 05:02 AM

Quote:

Originally Posted by Spanish_Lass

Is there anything that does not come in Lingonberry flavour in Sweden?

I'm curious though, sounds exciting!

Here it would be dandelion and burdock. That's the closest the british get to Sarsaparilla or Root Beer.

Lingonberry is awesome!
almost up there with bacon

gnoff · March 31st, 2012, 05:03 AM

Quote:

Originally Posted by Belgar

nice nice ... I am wondering if we could do a tea/honey pale ale with a touch of sorachi? maybe I could get some Lapsang tea.

Although my initial thought was for a porter or brown because of the malt profile with the nutty touch of tea, the pale ale should do.

cool

Belgar · March 31st, 2012, 07:12 AM

What's your take on the hop profile? Sorachi would be ok granted it will definitely have a smoke profile with the addition of honey?

gnoff · March 31st, 2012, 07:49 AM

Quote:

Originally Posted by Belgar

What's your take on the hop profile? Sorachi would be ok granted it will definitely have a smoke profile with the addition of honey?

not thought abou tit much, know that Jens has already got the hops he's plannign to use for the other beers, so either if you have access to any hops or I'll have to see about ordering one more bag before we brew.

Sorachi tends to be way to lemony for my taste though, it bothers me

something that is not too overpowering, so you can feel the smoke and honey

Belgar · March 31st, 2012, 08:01 AM

No problem. I guess we can go more for bittering than actual fruit flavor ... my initial thoughts were on an APA style. How about some Sladeck or Fuggle possibly Magnum? Given that the tea can have some assertive smoke values. Unless we go for the same hops used by Aecht in Bamberg.

gnoff · March 31st, 2012, 10:07 AM

Sladec? Never heard of!

I like a Fuggle / EKG mix, floral and earthy but still rather noble and smooth and allows other tastes to come through as well.

Will check with Jens what he bought and what I have in the freezer.

Spanish_Lass · March 31st, 2012, 12:39 PM

Quote:

Originally Posted by gnoff

Lingonberry is awesome!
almost up there with bacon

So, when can we expect bacon beer ?

Edit: FTR Rauchbier always makes me want to eat black forest smoked ham...

KaninBulle · March 31st, 2012, 10:33 PM

Quote:

Originally Posted by Spanish_Lass

So, when can we expect bacon beer ?

Edit: FTR Rauchbier always makes me want to eat black forest smoked ham...

Love Rauchbiers. reminds me of either polish smoked sausage or ribs!

gnoff · April 1st, 2012, 02:32 AM

Quote:

Originally Posted by Spanish_Lass

So, when can we expect bacon beer ?

Edit: FTR Rauchbier always makes me want to eat black forest smoked ham...

well, I've read of a few salts/additives that should create bacon flavor, so might try that

I will not add actual bacon though, since fat kills off the head and would ruin my equipment

oh, and yes, raucbiers, especially Bamberg ones such as Aecht Schlenkerla are great!

KaninBulle · April 1st, 2012, 11:41 PM

Quote:

Originally Posted by gnoff

well, I've read of a few salts/additives that should create bacon flavor, so might try that

I will not add actual bacon though, since fat kills off the head and would ruin my equipment

oh, and yes, raucbiers, especially Bamberg ones such as Aecht Schlenkerla are great!

they're freaking delicious! first time i had one i freaked out that it was even beer because it had so much BBQ flavor....

March 28th, 2012, 04:54 PM	#277 (permalink)
Belgar The Wallonian Redneck. Join Date: Mar 2003 Location: Jupiter2 this is Alpha control do you copy? Posts: 1,946	Maybe this time, after my third visit to Sweden, we can finally get this Belgo-Svenska collaboration going.

March 29th, 2012, 10:27 AM	#280 (permalink)
Belgar The Wallonian Redneck. Join Date: Mar 2003 Location: Jupiter2 this is Alpha control do you copy? Posts: 1,946	Sunday sounds good to me. See if we could add a little Belgian touch to the beer. I could bring something from here, maybe speculoos? or what say you of adding some of the tea I brought you, I got one leaving a nice chestnut and roasted profile, maybe local honey? Let me know if you can think of something that could be nice to add.

March 30th, 2012, 02:42 PM	#287 (permalink)
Spanish_Lass Dahar Mistress Join Date: Jun 2008 Location: Midlothian, Scotland Posts: 1,270	Coconut porter sampled. Really liked it, even though I'm not a porter person normally. Not sweet, but very rich and smooth at same time.

March 31st, 2012, 07:12 AM	#293 (permalink)
Belgar The Wallonian Redneck. Join Date: Mar 2003 Location: Jupiter2 this is Alpha control do you copy? Posts: 1,946	What's your take on the hop profile? Sorachi would be ok granted it will definitely have a smoke profile with the addition of honey?

March 31st, 2012, 08:01 AM	#295 (permalink)
Belgar The Wallonian Redneck. Join Date: Mar 2003 Location: Jupiter2 this is Alpha control do you copy? Posts: 1,946	No problem. I guess we can go more for bittering than actual fruit flavor ... my initial thoughts were on an APA style. How about some Sladeck or Fuggle possibly Magnum? Given that the tea can have some assertive smoke values. Unless we go for the same hops used by Aecht in Bamberg.

March 31st, 2012, 10:07 AM	#296 (permalink)
gnoff Senior Member Join Date: Feb 2003 Location: Mölndal, Sweden Posts: 2,463	Sladec? Never heard of! I like a Fuggle / EKG mix, floral and earthy but still rather noble and smooth and allows other tastes to come through as well. Will check with Jens what he bought and what I have in the freezer.