Beer of the Day thread (and ci-derp)
02-08-2018, 11:35 PM
#2505
Elite Member
iTrader: (37)
Join Date: Apr 2010
Location: Very NorCal
Posts: 10,441
Total Cats: 1,899
Tonight, a theme:
Ballast Point Victory at Sea, Epic Brewing Big Bad Baptist, Boulder Beer Shake Chocolate Porter and Fall River Irish Cream Stout.
Holy ****, that last one was soooo sweet...
Any of you bitches on Untappd?
Ballast Point Victory at Sea, Epic Brewing Big Bad Baptist, Boulder Beer Shake Chocolate Porter and Fall River Irish Cream Stout.
Holy ****, that last one was soooo sweet...
Any of you bitches on Untappd?
Reply
0
0
03-04-2018, 12:25 AM
#2506
Elite Member
iTrader: (2)
Join Date: May 2008
Location: Portland, Oregon
Posts: 3,468
Total Cats: 365
Ninkasi Hop Cooler Citrus IPA: https://www.ratebeer.com/beer/ninkas...us-ipa/386577/
I like this beer a lot. A lot. Lioving in Portland OR I get exposed to a lot of IPA's. The past 10 years have really seen an escalation of ABV and IBU as defining characteristics of "PacNW style" IPA's.
I like actual flavor in my beer. That is, I like a certain malt to IBU ratio. I like a certain balance. Anybody can throw a ton of hops into a boil and create a 100 IBU beer. Literally anybody.
What's much more challenging is to create the proper (in my mind, ymmv) balance of malt to IBU ratio in your beer. Certainly there's a scale here, a range of what's acceptable in this ratio. I like beers that vary widely in this ratio. But, a 100 IBU beer, with little malt to balance, with no finish hops? That's not in my wheelhouse.
And that is not this beer.
This is a lovely beer. 7.2%, lots of citrus finish hop finish. Good malt to balance the 74 IBU.
This is a new favorite for me. I am picky in declaring favorites. This is right up there with the original Bridgeport IPA (at 5%, now to be considered a session IPA), Boneyard RPM IPA, and now this guy.
Very tasty. Very drinkable. Recommended.
I like this beer a lot. A lot. Lioving in Portland OR I get exposed to a lot of IPA's. The past 10 years have really seen an escalation of ABV and IBU as defining characteristics of "PacNW style" IPA's.
I like actual flavor in my beer. That is, I like a certain malt to IBU ratio. I like a certain balance. Anybody can throw a ton of hops into a boil and create a 100 IBU beer. Literally anybody.
What's much more challenging is to create the proper (in my mind, ymmv) balance of malt to IBU ratio in your beer. Certainly there's a scale here, a range of what's acceptable in this ratio. I like beers that vary widely in this ratio. But, a 100 IBU beer, with little malt to balance, with no finish hops? That's not in my wheelhouse.
And that is not this beer.
This is a lovely beer. 7.2%, lots of citrus finish hop finish. Good malt to balance the 74 IBU.
This is a new favorite for me. I am picky in declaring favorites. This is right up there with the original Bridgeport IPA (at 5%, now to be considered a session IPA), Boneyard RPM IPA, and now this guy.
Very tasty. Very drinkable. Recommended.
Reply
0
0
03-04-2018, 10:45 PM
#2510
Senior Member
Join Date: Jun 2015
Location: TAMPA, FL
Posts: 817
Total Cats: 20
Let me tell you my tale of woe.
Mash and boil my rye hefe. Used a 14 pound grain bill. It's basically a bigger version of a weihenstephaner clone with light rye malt added. It tastes amazing.
Did a two hour mash to make sure I extracted EVERY ******* MOLECULE of fermentable sugar.
Four hours later it's done.
Take a gravity reading, it's 1.068, cruising towards what is basically a hefeweizen with nearly 8% alcohol. I've made this before. It's light and refreshing and after enjoying a tall glass of it, you will have quite a buzz.
Celebration imminent, but let me clean up my brew stuff first.
Walk past my wife with the brew kettle, she says "hey, that smells kinda burnt."
Me "fuuuuuuuuck"
Sure enough, empty out dregs and whole bottom of kettle is covered in burnt wort. Perfect outline of the stove burner.
Maybe it's not ruined, sterilize a ladle, ladle some wort out of the fermenter.... and it's burnt.
**** **** fuckity ****.
Getting a tri ply brew pot, should arrive in a few days.
.8mm thick bottom to be replaced with a 5mm thick bottom.
Mash and boil my rye hefe. Used a 14 pound grain bill. It's basically a bigger version of a weihenstephaner clone with light rye malt added. It tastes amazing.
Did a two hour mash to make sure I extracted EVERY ******* MOLECULE of fermentable sugar.
Four hours later it's done.
Take a gravity reading, it's 1.068, cruising towards what is basically a hefeweizen with nearly 8% alcohol. I've made this before. It's light and refreshing and after enjoying a tall glass of it, you will have quite a buzz.
Celebration imminent, but let me clean up my brew stuff first.
Walk past my wife with the brew kettle, she says "hey, that smells kinda burnt."
Me "fuuuuuuuuck"
Sure enough, empty out dregs and whole bottom of kettle is covered in burnt wort. Perfect outline of the stove burner.
Maybe it's not ruined, sterilize a ladle, ladle some wort out of the fermenter.... and it's burnt.
**** **** fuckity ****.
Getting a tri ply brew pot, should arrive in a few days.
.8mm thick bottom to be replaced with a 5mm thick bottom.
Reply
0
0
04-02-2018, 10:45 PM
#2514
Senior Member
Join Date: Jun 2015
Location: TAMPA, FL
Posts: 817
Total Cats: 20
Made a hefeweisen and an english brown ale with the new kettle. No more charring.
Brown ale came out amazing. Super complex with bread and caramel notes galore. Over 9% ABV (made two pounds of dark candy sugar for it), but it tastes like a really good 5% ale. Dranktwo three tonight, feel kinda wrecked.
Hefe is still fermenting, shouldn't be long. Aiming for 4.5 percent with that one.
Brown ale came out amazing. Super complex with bread and caramel notes galore. Over 9% ABV (made two pounds of dark candy sugar for it), but it tastes like a really good 5% ale. Drank
Hefe is still fermenting, shouldn't be long. Aiming for 4.5 percent with that one.
Reply
0
0
04-05-2018, 10:54 PM
#2515
Elite Member
iTrader: (2)
Join Date: May 2008
Location: Portland, Oregon
Posts: 3,468
Total Cats: 365
Let me tell you my tale of woe.
Mash and boil my rye hefe. Used a 14 pound grain bill. It's basically a bigger version of a weihenstephaner clone with light rye malt added. It tastes amazing.
Did a two hour mash to make sure I extracted EVERY ******* MOLECULE of fermentable sugar.
Four hours later it's done.
Take a gravity reading, it's 1.068, cruising towards what is basically a hefeweizen with nearly 8% alcohol. I've made this before. It's light and refreshing and after enjoying a tall glass of it, you will have quite a buzz.
Celebration imminent, but let me clean up my brew stuff first.
Walk past my wife with the brew kettle, she says "hey, that smells kinda burnt."
Me "fuuuuuuuuck"
Sure enough, empty out dregs and whole bottom of kettle is covered in burnt wort. Perfect outline of the stove burner.
Maybe it's not ruined, sterilize a ladle, ladle some wort out of the fermenter.... and it's burnt.
**** **** fuckity ****.
Getting a tri ply brew pot, should arrive in a few days.
.8mm thick bottom to be replaced with a 5mm thick bottom.
Mash and boil my rye hefe. Used a 14 pound grain bill. It's basically a bigger version of a weihenstephaner clone with light rye malt added. It tastes amazing.
Did a two hour mash to make sure I extracted EVERY ******* MOLECULE of fermentable sugar.
Four hours later it's done.
Take a gravity reading, it's 1.068, cruising towards what is basically a hefeweizen with nearly 8% alcohol. I've made this before. It's light and refreshing and after enjoying a tall glass of it, you will have quite a buzz.
Celebration imminent, but let me clean up my brew stuff first.
Walk past my wife with the brew kettle, she says "hey, that smells kinda burnt."
Me "fuuuuuuuuck"
Sure enough, empty out dregs and whole bottom of kettle is covered in burnt wort. Perfect outline of the stove burner.
Maybe it's not ruined, sterilize a ladle, ladle some wort out of the fermenter.... and it's burnt.
**** **** fuckity ****.
Getting a tri ply brew pot, should arrive in a few days.
.8mm thick bottom to be replaced with a 5mm thick bottom.
Reply
0
0
04-05-2018, 11:07 PM
#2516
Senior Member
Join Date: Jun 2015
Location: TAMPA, FL
Posts: 817
Total Cats: 20
Bayou classic replaced with a tri ply bayou classic. The old pot was old (a few years of use) and the bottom wasn't flat (the metal was so thin it would flex and bend while it was heating up) and probably was eroded a bit from previous scrubbings/sandblastings/wirewheelings.
Anyway the new one works awesome, is super flat, heats up super fast, doesn't char, etc.
Anyway the new one works awesome, is super flat, heats up super fast, doesn't char, etc.
Reply
0
0
