A Little Confused (maybe overwhelmed) With Gravity And When To Fix It

[Donoroto]

this tasted like Budweiser with pickle brine in it.

…and probably was.

 

[J A]

i split a 4 oz pour with the gf. which means that i had 3.5oz and she had a sniff and a sip. it is very heavy on the garlic and pickle brine flavors... too strong for a full pour.

BUT they do have it on draft all the time, so some sadists must enjoy it.

I'd wager it's more of a "dare" beer than anything else. Bro-dudes who want to do something ironically perverse.
I do like the idea of salt and acid with beer...it's electrolyte magic. When I'm depleted from the heat, a lime wedge with a little crust of kosher salt and a big swig of ice cold lager is pretty much instantaneous relief. A pickle alongside the beer would serve the same purpose but I don't think it would be as refreshing. I don't think it's the flavor that makes it work though, so I'll keep my beer in the glass and my salty condiments on the side.

 

[J A]

PS...we are like - the worst - about thread drift.

 

[Dave Y]

PS...we are like - the worst - about thread drift.

#truth

But from now on, I’m calling sour beer “bro-dude swill”

 

[Craigerrr]

To each his own! For me peanut butter belongs on toast, or straight off of a spoon. I like peanut butter in my beer about as much as I would like garlic in my toothpaste!

But power to you if that is what you like, unfortunately I can't help with how to go about getting more of that flavor in your beer.

Most importantly, the beer should be a solid good beer first before experimenting with adding peanut butter.

Look forward to hearing how you progress with this!

 

[Craigerrr]

#truth

But from now on, I’m calling sour beer “bro-dude swill”

Not Bre Dude Swill?

 

[J A]

Most importantly, the beer should be a solid good beer first before experimenting with adding peanut butter.

That's good advice...Figure out how to brew a simple beer consistently and then play around with things.

 

[Vodka Drunkenski]

Yeah, the local brewery has one of these, and a salted pilsner -

Bought a 4 pack of "salted porter" (that a local craft brewery puts out) thinking that perhaps it meant a water profile with a higher "sodium" level.....turns out it's actually flavoured with a brand of European salty licorice...lol. I wonder when someone will brew a beer that tastes like "Thrills" soapy bubblegum?

 

[Brew Cat]

Bought a 4 pack of "salted porter" (that a local craft brewery puts out) thinking that perhaps it meant a water profile with a higher "sodium" level.....turns out it's actually flavoured with a brand of European salty licorice...lol. I wonder when someone will brew a beer that tastes like "Thrills" soapy bubblegum?

I think @Bigbre04 puts salt in his porter
I've experimented with salt after the mash and sometimes it can smooth out a faulty beer
also a little in a Goze
a lime goze is popular
my rule is if you can taste it, you used to much
that goes for any ingredient any really
The pickle beers and such are gimmick beers targeting I'll try anything once
probably not something you would keep in rotation
of course you can bottle what's left and sell it to get rid of it

 

[Bigbre04]

I think @Bigbre04 puts salt in his porter
I've experimented with salt after the mash and sometimes it can smooth out a faulty beer
also a little in a Goze
a lime goze is popular
my rule is if you can taste it, you used to much
that goes for any ingredient any really
The pickle beers and such are gimmick beers targeting I'll try anything once
probably not something you would keep in rotation
of course you can bottle what's left and sell it to get rid of it

i dont salt my porter, but i do brew an oyster stout which is basically a salted stout. its really good.

Salt is very interesting in beer. it adds body and roundness to the mouthfeel. When in small enough amounts to not be tasted, it is very pleasant and can make a dry beer feel much fuller. my oyster stout has a big body without feeling overly sweet or boozy.

@Craigerrr #beefin

 

[Brew Cat]

i dont salt my porter, but i do brew an oyster stout which is basically a salted stout. its really good.

Salt is very interesting in beer. it adds body and roundness to the mouthfeel. When in small enough amounts to not be tasted, it is very pleasant and can make a dry beer feel much fuller. my oyster stout has a big body without feeling overly sweet or boozy.

post the recipe again please
an oyster stout or any stout except the Imperial is generally not a high abv beer

 

[Bigbre04]

post the recipe again please
an oyster stout or any stout except the Imperial is generally not a high abv beer

https://www.brewersfriend.com/homebrew/recipe/embed/1526364

Hit 15.5p and my yeast was a little more aggressive this round so it ended up finishing at 6.9% abv. I added the normal ~660g of oyster shells at 20 mins, but post fermentation i added an additional 20g of salt to build the body back up a bit. should be on draft next week.

i would say that american stouts can have a pretty big range. BF lists it at 5-7%, but i would not start calling it an imperial until it was closer to 8% personally.

 

[Brew Cat]

I don't add any extra salt but I do use a heck of a lot more fresh shells so that counts I guess
I don't taste salt
wonder if there is a way to actually measure the salt
I shuck the oyster and eat them what goes in is just the shell and any attached meat
I don't rinse them or add any extra brine
I use about a lb to a 5.5gallon batch
other than that our recipes are similar except my ABV a touch lower at 5.5%

 

[Bigbre04]

I don't add any extra salt but I do use a heck of a lot more fresh shells so that counts I guess
I don't taste salt
wonder if there is a way to actually measure the salt
I shuck the oyster and eat them what goes in is just the shell and any attached meat
I don't rinse them or add any extra brine
I use about a lb to a 5.5gallon batch
other than that our recipes are similar except my ABV a touch lower at 5.5%

ya the kitchen guys eat the oysters and then i rinse off the shells. 660g is just over a lb, into my 76 gal batch. I wouldnt normally have to add any salt, just that my atten/higer OG added up to more abv and less mouthfeel then i wanted.

you still cant taste the salt, but it does help alot with the mouthfeel.

 

[Craigerrr]

i dont salt my porter, but i do brew an oyster stout which is basically a salted stout. its really good.

Salt is very interesting in beer. it adds body and roundness to the mouthfeel. When in small enough amounts to not be tasted, it is very pleasant and can make a dry beer feel much fuller. my oyster stout has a big body without feeling overly sweet or boozy.

@Craigerrr #beefin

@Bigbre04 Oh! we be #beefin

 

[J A]

@Bigbre04 Oh! we be #beefin

Speaking of beef....I have to wonder why (and maybe be thankful that) someone in Texas hasn't tried to come up with a slow-smoked brisket beer.

 

[Brew Cat]

Speaking of beef....I have to wonder why (and maybe be thankful that) someone in Texas hasn't tried to come up with a slow-smoked brisket beer.

I've seen BBQ porter around

 

[Brew Cat]

https://byo.com/articles/learn-how-to-smoke-your-beers/

here you go
next time you BBQ run your smoke through the malt as shown here

 

[Dave Y]

PS...we are like - the worst - about thread drift.

HOW many topics have we covered in this one thread ?

missing gravity, many ways to correct it, salted beer, pickle beer, bro-dude swill, oysters & salt, beer beef, bbq beer and now smoked beer malt.

I love it.

Never have so many covered so much and learned so little... Or something like that

 

[J A]

HOW many topics have we covered in this one thread ?

missing gravity, many ways to correct it, salted beer, pickle beer, bro-dude swill, oysters & salt, beer beef, bbq beer and now smoked beer malt.

I love it.

Never have so many covered so much and learned so little... Or something like that

We are very, very good at thread drift!! I like to think that it's because we're all intelligent and well-rounded and conversant on many topics rather than just a bunch of addled and idle-minded attention-deficit fools with not much better to do.