Pages: 1 2
Suggestions for a quick brew?!?!?!?
brewskinewbski wrote:
Just for that I won't be posting my results of my latest experiment. It involves avacado honey, buckwheat honey and fire weed honey in three identical brews to see what tastes like what.
I'll look into a bitter. That sounds right up my alley.
Bitter's don't have honey in them, not sure if you'd like that recipe.
come on now, brewskinewbski!
you can not deprive us of you conclusions... in the name of science have mercy.
i don't know if i would do that bitter, that could be an odd flavor profile with the bitter vs. honey. kind of bitter-sweet.
krausenator wrote:
come on now, brewskinewbski!
you can not deprive us of you conclusions... in the name of science have mercy.
i don't know if i would do that bitter, that could be an odd flavor profile with the bitter vs. honey. kind of bitter-sweet.
OOOOOHHH!!!!
New style American Bitter-Sweet.
Now Brewskinewbski has to brew it, win awards for it, then lobby the BJCP to recognize his new style.
Another style to consider is american pale ale. It is basically the american equivalent of bitter with more hop flavor. It is also really refreshing and easy to drink.
I would assume that the bitter aspect of a bitter beer comes from the hops. If I were to attempt a bitter-sweet I'd vote for less bitter. Because honestly honey is a pretty subtle flavor.
Here is a fact from experience for you wiz kids though. If you want to actually taste the honey you should include it in your secondary. Adding it in the primary, boil or flame out, mutes a lot of the honey notes.
You might try brewing a wheat beer with some honey. I just started drinking one I brewed a while back and it turned out pretty damn good. Took a long time to carbonate though. Mine was an extract brew:
7lbs. wheat LME
1 oz Saaz
irish moss
.75 oz bitter orange peel
.75 oz. coriander seed
WLP 051 Cali. V
added one pound of honey to half the batch into 2ndry(so I would double that for 5 gallons)
other half got blueberry puree( turned out tasty, but will use extract from now on)
If I do this beer again, I will boil part of the honey, dry hop it with a half oz of cascades, get rid of the orange, up the spice a bit, and use a drier ale yeast(WLP 001 or their blended strain). All in all though it was a good experiment. Good luck either way you decide to go with this, keep it posted.
BTW, Avocado honey?? That sounds awesome!!
Honey is actually quite hard to ferment as it is loaded with natural antiseptics and preservatives. They have found honey in Egyptian tombs and all they had to do was add water to is to reconstitute the honey and it was as good as new. Raw honey will not spoil. That probably the reason why your beer took so long to finish and why meads take so long to ferment.
Pages: 1 2