Glad you enjoyed it - Cheers!Geez, how did I get behind?!
@mjdonnelly68 Santa Sips is delish. The spices are prominent but very nicely in balance with the malt and body. The most seasonal one I've had so far.
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Glad you liked it - Cheers!
I do think that the star anise is overshadowing a lot in this brew. I would cut down on it next time. I always feel like 1 pod is too much when I cook with it, and apparently it is for 20L of beer, too.View attachment 836877
@BAF Tasting bourbon, vanilla, and star anise on a silky finish. Not much of the other spices, though it has a low bitter finish that they may be responsible for. A very quaffable spiced stout!
Had the same issue with the star anise called for in my recipe. I think the perfect amount is a white whale - it goes from way too little to way too much in a heartbeat.I do think that the star anise is overshadowing a lot in this brew. I would cut down on it next time. I always feel like 1 pod is too much when I cook with it, and apparently it is for 20L of beer, too.
I do think that the star anise is overshadowing a lot in this brew. I would cut down on it next time. I always feel like 1 pod is too much when I cook with it, and apparently it is for 20L of beer, too.
Had the same issue with the star anise called for in my recipe. I think the perfect amount is a white whale - it goes from way too little to way too much in a heartbeat.
I thought the same thing about the caraway seeds in my recipe. Sometimes you just need to go with it and see what happens. I can't wait to try your beer and see how all of those ingredients come through. Very exciting.But srsly, bay leaf. cmon. I was going with the gruit theme, which means you're trying to bitter with something other than hops. It's an experiment.
Glad you liked it - cheers!@mjdonnelly68 's Spiced Dunkle Weizenbock
The picture doesn't do it justice, but it's got a greet deep ruby color and is quite clear. 2cm head that dissipated almost immediately. There's some serious allspice and ginger in the aroma.
The first sip hit me hard with a gingerbread flavor. It faded into a nice raisiny finish. As the beer warms that raisiny malt flavor comes to the front. Super festive and I'm glad I have 2 more
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Glad you liked it - cheers!
Since we're all homebrewers let me ask a home brewing question: About the head quickly disapaiting what do you guys do to improve head stability? I know that head retention suffers in higher gravity beers, but at 7.3% I wouldn't consider this one a banger. I would also have thought that all the wheat in the malt bill would help with head retention. What would you all try to get the head to stick around?
Tom - I just realized I looked at the wrong list, which had @BAF for the stout. Sorry about that.I do think that the star anise is overshadowing a lot in this brew. I would cut down on it next time. I always feel like 1 pod is too much when I cook with it, and apparently it is for 20L of beer, too.
Mugwort is good for that.But srsly, bay leaf. cmon. I was going with the gruit theme, which means you're trying to bitter with something other than hops. It's an experiment.
That's on me ('cause I drinks a bit).Tom - I just realized I looked at the wrong list, which had @BAF for the stout. Sorry about that.
Great pic.Juniper Rye Bock
Poured without much head. Low carbonation on mine. Perfect color for a rye beer (IMO). Fairly clear. Faint aroma of rye and malt, waiting for it to warm up a bit to get more. Very interesting flavor. The malty rye kinda gives this a port wine flavor. Wonder what it would taste like at 15% lol.
Mouthfeel is medium.
I like this beer. It's quite different. Think I need to make one of these while the weather is still cool. Beers like this are why I do this event with you guys.
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The carbonation level baffles me. That keg lagered for 5 months at 12 PSI. I wonder if the gauge is faulty.Juniper Rye Bock
Poured without much head. Low carbonation on mine. Perfect color for a rye beer (IMO). Fairly clear. Faint aroma of rye and malt, waiting for it to warm up a bit to get more. Very interesting flavor. The malty rye kinda gives this a port wine flavor. Wonder what it would taste like at 15% lol.
Mouthfeel is medium.
I like this beer. It's quite different. Think I need to make one of these while the weather is still cool. Beers like this are why I do this event with you guys.
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^^-- This. Hold the mash at 162 for 10 minutes.
Great ideas both.A decoction with a glycoprotein rest may help.
The carbonation level baffles me. That keg lagered for 5 months at 12 PSI. I wonder if the gauge is faulty.
Here is one thread from 2017 for reference:Great ideas both.
@Beekeeper when you say hold the mash at 162 for ten minutes do you mean between the mash temp (152) and the mash out (168)? Never tried adding that step.
I gotta say - with 4 of the 12 revealed at this point - I’m a bit nervous when mine comes up.
Baker's Chocolate sensation. @tdf chose a superb stout base recipe upon which to build this wonder. Delish!5th Beer of Christmas - @tdf 's Spiced Bourbon Stout
Beer pours a gorgeous, velvety black with a thick brown head that persists. The star anise is front and center in the aroma which is otherwise clean (no hop aroma but none expected). Great mouthfeel and much less minty flavor than the aroma would imply, the roastiness nicely tempers the star anise. As the beer warms up the spices become more prominent but the beer remains very drinkable. Nicely brewed @tdf - Cheers!
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Glad you liked it - cheers!You and me both, sir! I’m up tomorrow (*swallows audibly*).
I had @mjdonnelly68’s Weizenbock last night. It was amazing! I’m a huge fan of spiced beers and that one is one of the best I’ve had! Thanks!
One of these suckers. This is the 1st time I lagered/carbed in a keg, with the intention of bottling the whole keg later on. I suspect that I slowly lost some carbonation as I bottled a couple of cases of beer. For a comp, I only bottle a few beers so no noticeable loss of carb. So yeah, a higher carb level makes more sense in this case, as @passedpawn recommended. Or use a separate CO2 tank to clear the bottles of O2.
One of these suckers. This is the 1st time I lagered/carbed in a keg, with the intention of bottling the whole keg later on. I suspect that I slowly lost some carbonation as I bottled a couple of cases of beer. For a comp, I only bottle a few beers so no noticeable loss of carb. So yeah, a higher carb level makes more sense in this case, as @passedpawn recommended. Or use a separate CO2 tank to clear the bottles of O2.
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I’m not an expert in this but isn’t their pressure loss as the beer travels from keg to tap? I thought that was also dependent on size and length of hose?One of these suckers. This is the 1st time I lagered/carbed in a keg, with the intention of bottling the whole keg later on. I suspect that I slowly lost some carbonation as I bottled a couple of cases of beer. For a comp, I only bottle a few beers so no noticeable loss of carb. So yeah, a higher carb level makes more sense in this case, as @passedpawn recommended. Or use a separate CO2 tank to clear the bottles of O2.
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