Aubie Stout
Well-Known Member
How little of a change in your recipes can you notice?
Yeasts? I can tell pretty easily. I think this profile sticks out to my palate.
Hops? Bittering hops are hard to tell unless they are an American citrus variety. Flavor hops are a little easier.
Malts? The hardest for me to tell. Perhaps it's because I "hop bomb" everything.... LOL!!!
Fermentation temps and etc? Never been able to tell a difference.
Curious as to how fine yall "dial" your recipes in? I'm considering changing an ESB recipe I really like. The change would constitute this:
.50 lbs of crystal 120
to
.50 lbs crystal 60
.25 lbs crystal 120
I doubt I could tell a difference in a 50 IBU ESB..... What say yall?
Yeasts? I can tell pretty easily. I think this profile sticks out to my palate.
Hops? Bittering hops are hard to tell unless they are an American citrus variety. Flavor hops are a little easier.
Malts? The hardest for me to tell. Perhaps it's because I "hop bomb" everything.... LOL!!!
Fermentation temps and etc? Never been able to tell a difference.
Curious as to how fine yall "dial" your recipes in? I'm considering changing an ESB recipe I really like. The change would constitute this:
.50 lbs of crystal 120
to
.50 lbs crystal 60
.25 lbs crystal 120
I doubt I could tell a difference in a 50 IBU ESB..... What say yall?
