Secret ingredient beer #2
#1
Posted 22 April 2017 - 02:59 PM
Cheers!
#2
Posted 23 April 2017 - 10:53 AM
Something like this? How much did you use? Base beer?
#3
Posted 23 April 2017 - 01:49 PM
#4
Posted 23 April 2017 - 07:11 PM
Friggin still bubbling away.
#5
Posted 24 April 2017 - 07:40 PM
SOB is still fermenting! I'm supposed to serve this beer for the kentucky derby. I'm getting nervous.
#6
Posted 25 April 2017 - 06:35 AM
#7
Posted 26 April 2017 - 03:48 AM
I am reading 1.25 gallons right?
Yes. 1bbl batch.
#8
Posted 26 April 2017 - 10:17 AM
#9
Posted 26 April 2017 - 08:48 PM
^^ well there you have it. Sorry for the dumb question.
No worries. I brew 1bbl because there's never enough beer to go around.
#10
Posted 27 April 2017 - 06:14 PM
This beer is still not done. I'm supposed to serve it next saturday. It's at 1.012 and there's still significant CO2 production. It tastes good.
#11
Posted 29 April 2017 - 11:43 AM
#12
Posted 29 April 2017 - 11:56 AM
I'm probably not qualified to comment but anytime I ever used something like candi syrup/sugar, honey, etc., I always ended up with long fermentations and the need to leave the beer sit for awhile to smooth out otherwise it had a bit of a "hot" flavor to it. What is the beer style that this stuff is in? Sounds like a Belgian Golden Strong sort of thing.Co2 still coming. This is ridiculous
#13
Posted 29 April 2017 - 12:18 PM
I'm probably not qualified to comment but anytime I ever used something like candi syrup/sugar, honey, etc., I always ended up with long fermentations and the need to leave the beer sit for awhile to smooth out otherwise it had a bit of a "hot" flavor to it. What is the beer style that this stuff is in? Sounds like a Belgian Golden Strong sort of thing.
Post #3 suggests Belgian golden.
And yes, whenever simple sugars are added to beer, mead, or cider aging is advised to get rid of the burn.
Edited by armagh, 29 April 2017 - 12:19 PM.
#14
Posted 29 April 2017 - 12:24 PM
#15
Posted 01 May 2017 - 04:10 AM
Post #3 suggests Belgian golden.
And yes, whenever simple sugars are added to beer, mead, or cider aging is advised to get rid of the burn.
are you sure this doesn't just correlate with big beers? or maybe a good amount of sugar? I haven't gotten to the point of any hot alcohol with my sugar additions.
#16
Posted 02 May 2017 - 07:29 PM
I called it quits. It was still spitting out CO2, but it's down to 1.010 and been there for 2 days. I'm cold crashing it, gelling it, and serving it this weekend.
#17
Posted 06 May 2017 - 04:47 PM
As of 5/3 the damn thing was still bubbling. I dropped the temp to 38 and said to hell with it. Final gravity 1.008. almost 90% attenuation. Still tastes good. Carbed it up today and its being served as we speak. Set the pressure to 50 psi and shook for 2 minutes. Bam, carbed up. Took it to the venue and it's pouring smoothly. It's cloudy, but it's tasty.
#18
Posted 09 May 2017 - 07:00 PM
Well, beer was hit. It wasn't clear, but they drank 7 gallons even with an open bar and another guy serving his homebrew. Apparently his beer wasn't that great. Beer tastes good. A lot like the last one. I'm pretty happy with it.
#19
Posted 09 May 2017 - 07:50 PM
So in the end what did the cane syrup bring to the party?
#20
Posted 10 May 2017 - 05:47 AM
Sounds like it went over quite well.
So in the end what did the cane syrup bring to the party?
The mullet...
You know, cane syrup (highly unprocessed) has a distinct flavor that is hard to describe. You don't really get the flavor with cane sugar you buy from the store. In the beer, it's much more subtle, but if you compare my beer with a more traditional BGS that uses beet syrup, you'll notice the difference. Mainly I think it brings out a lot of the fruitiness from the yeast like a silver rum would in a mixed drink.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users