What are you drinking right now?
- Thread starter Ozarks Mountain Brewery
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That looks like a classic (at least medium sweet?) Cider - after ginger beer sounds perfect although I still haven't made my ginger or even tasted the alcohol variety yet (just recently acquired an extract kit though - hopefully on for next spring)
Yeah it has a subtle sweet finish 1.004 it went to.
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My Bonfire Toffee Extra Stout. Three and a half months in the bottle. ABV: 6.5%.
Haven't captured the head well enough here - much deeper rustier shade than usual. Very deep but dissipated about 80% before holding with very consistent carbonation.
Just coming off the back of a fever when everything both food and drink has tasted bland or magnified (especially salty food). I think I am getting an impaired aroma of liquorice way more to my liking than I would usually be happy with. Otherwise don't know what the hell it smells like. There is a touch of that in the taste though. As with the test early doors, more bonfire than toffee. Thankfully the oak chip effect is not so pronounced now. Still feels like it has some maturing to go so maybe another three months or so for the keg when the toffee might come through. Taste buds probably still skewed a little but doesn't seem anywhere near as dry or bitter as my usual stouts. Growing on me quickly.
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This one was very tasty at sunrise this morning. Going to have another. What an absolutely beautiful beach day! The water in the Atlantic is still warm and a couple of little fishies were biting.
The water got a little chilly on the Gulf last week.
The water got a little chilly on the Gulf last week.
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I am a huge proponent of patience in brewing, but you make me seem like the hare in comparison with the tortoise. Keep up your good work, and your photos are improving, too.
Wow that looks fantastic enjoy!
Malty, but perhaps not enough hops flavor. Hard to tell behind one of my Tractor Shed SMaSH.
I am just wondering here, has anybody tried adding flavorings to the glass to boost/improve the flavor of an otherwise uninspiring brew? If so, what might you suggest to bring some life to my wheat ale. I have 23 more bottles to drink, and I want to keep my streak of “never a dumper” alive. Not that this is so bad as to dump, it just did not inspire me, except to make me wonder how it can be improved immediately.
You could use fruit syrups like the Germans use for Berliner Weisse. Find some locally grown seasonal fruit, there should be some berries still around this time of year in Oregon, and make a reduction/tincture and dose each glass?
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Was also going to say fruit. Fruit goes well with wheat beers.
Good thinking, though I have not seen any berries hanging for quite a while. While hiking around here, it seems the berries were done much earlier this year than last. The blackberry that grows in our neighbor’s yard produced good fruit, but it was done 2 months ago. We have a jar of local Blackberry jam that maybe could be used to make a syrup? Otherwise, I will look around for some locally produced syrup.
I’ve added lactic acid
What did that bring to the beer, if added in the glass?
Tartness to an Irish stout
Had some accidentally fermented apple cider. tasted unfermented Kim told me to leave and see what happens
Some Helles now. First pour of this batch. Turned out well.
My mind goes to them flavourings distillers use actually I saw something recently that piqued my interest I'll go have a look and link in here...
Here ya go Herm
https://beerco.com.au/collections/v...430&utm_medium=email&utm_source=shopify_email
In case the link don't work
These flavouring look really great.
It's an Australian HB store but surely you've got something similar in America...
