What are you drinking right now?

Solstice Rye IPA
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Sunfire96 said:
Thanks. This one has Citra, Simcoe, and McKenzie
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Didn't you do a SMASH recipe experiment with a buncha different hops and the same malt a while back? I wanna get back into brewing now that it's cool again and I don't have a chicken house to build, or a deck to replace, or a shed to build, or a hole to dig, or whatever else has managed to get in the way this year. Don't have a LHBS anymore, so gonna have to start ordering supplies online or find one in a 'nearby' city to go to.
 
RoadRoach said:
Didn't you do a SMASH recipe experiment with a buncha different hops and the same malt a while back? I wanna get back into brewing now that it's cool again and I don't have a chicken house to build, or a deck to replace, or a shed to build, or a hole to dig, or whatever else has managed to get in the way this year. Don't have a LHBS anymore, so gonna have to start ordering supplies online or find one in a 'nearby' city to go to.
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I did the reverse of that: same hop different malt. Started with pilsner and went up the base malts in lovibond until Munich II 10L

I'd like to do it again with Crystal malts, start with 10L and go up until I get bored or the beer starts to taste weird. That was the bonus of 1-2 gallon batches, more chance for experimentation
 
Sunfire96 said:
I did the reverse of that: same hop different malt. Started with pilsner and went up the base malts in lovibond until Munich II 10L

I'd like to do it again with Crystal malts, start with 10L and go up until I get bored or the beer starts to taste weird. That was the bonus of 1-2 gallon batches, more chance for experimentation
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Ah, got it bassackwards.
The Crystal experiment might get tricky, no? I find I can taste some bitterness from darker malts, so it could affect the bitterness of anticipated IBU, if I have any clue at all about what the IBU on a label actually means. The alphas wouldn’t be any higher, but a pure 60L malt would tend to be pretty bitey, I would think. I think the malt bitterness is why I don’t care for Guiness (not even at their tap room in Dublin). The malt tastes more like coffee than malt after a certain roast level. I like coffee, but not so strong that it can replace asphalt in paving. Not casting dispersion, just stating a preference, despite stouts being some of my favorite beers. Hmmm, a SMASH Stout, though….. What would be your choice of hop for such an endeavor? Something English, Irish, or Scottish?
 
RoadRoach said:
Ah, got it bassackwards.
The Crystal experiment might get tricky, no? I find I can taste some bitterness from darker malts, so it could affect the bitterness of anticipated IBU, if I have any clue at all about what the IBU on a label actually means. The alphas wouldn’t be any higher, but a pure 60L malt would tend to be pretty bitey, I would think. I think the malt bitterness is why I don’t care for Guiness (not even at their tap room in Dublin). The malt tastes more like coffee than malt after a certain roast level. I like coffee, but not so strong that it can replace asphalt in paving. Not casting dispersion, just stating a preference, despite stouts being some of my favorite beers. Hmmm, a SMASH Stout, though….. What would be your choice of hop for such an endeavor? Something English, Irish, or Scottish?
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The recipe would probably be 80% 2 row and 20% of the Crystal malt, otherwise it won't have enough diastatic power. And would be disgusting lol
 
Not sure if you are aware or not but most sugar in stores is made from sugar beets
 
Sunfire96 said:
The recipe would probably be 80% 2 row and 20% of the Crystal malt, otherwise it won't have enough diastatic power. And would be disgusting lol
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Well, I just wasn't going to badmouth the malt, LOL. That would produce some interesting colors, though. 20% of a 60L malt would probably make it absolutely black. Most of the stout recipes I've done have only a tiny bit of 60L in them.

That would still be a very interesting experiment.

Looking forward to getting back into the brewing. I've had one major project after the other hit me for the past two years starting with a lot of interior remodeling of the house, building THREE chicken coops (2 for me, 1 for a neighbor), replacing a deck, and getting a roof done. No time left for the brewing, or when I had any time it was STOOPID hot outside in the shop where I brew. I think smaller batches and switching to the little mini-kegs versus bottling is gonna be one of my next changes. That would let me keep smaller quantities of more kinds of beers on hand.

Gonna have to go down to Montgomery and find the LHBS down there. The local one closed up shop last summer.
 
Funny story about this one. It is a damn good Rye Saison that nobody drank at the brewery except for a very few of us. I am one of them. It stayed on forever and finally kicked this week. Before it kicked, they saved a crowler for me. Damn good people Lol.
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