brewing
I have a new philosophy in homebrewing of avoiding trying to design recipes to emulate specific beer styles like pale ale or stout or whatever. This is mostly because I suck at emulating beer styles. I tried to make an IPA recently and it came out tasting like a pretty good PA. I tried to make a stout and it tasted like a porter. I tried to make a Belgian Wit and it tasted like something good but it didn't taste like Hoegaarden or the storebought stuff.
So anyway, last week I went to the brew store and I got a bunch of German base malt and Munich malts and Biscuit malts and I got the German ale yeast and Hallertauer and Saaz hops also german, and then I got some Rye malt, because I figured German beer is still pretty much a traditional beer style, even if I'm not trying to make a Kolsch or Alt, even if I don't know what I'm doing.
I'm calling my beer Rye Beer. My guess is it'll taste fine. Next I'm going to do the same thing except with Canadian ingredients.




Mar24 '07
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Next I'm going to do the same thing except with Canadian ingredients.
It is going to suck meep if the ingredients are from Canada.
Mar25 '07
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SAAZ HOPS!!
Those are the bestest. I agree on trying to copy other brew recipes, but there is a reason to them...
The best part about learning to make brews is that when you meep up, you just drink the results and try again. You do the same thing when you get it right.
Mar25 '07
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Saaz? Saaz? FUK NO!
REAL MEN BREW WITH CHINOOKS AND NONE OTHER!!!111!!!!!!11
lulz, I kid. :D