The Beer Nerd - what are you drinking / brewing thread

I think a good amount of ale yeasts will pass right by 5-6% if the sugars are simple enough like in apple juice/dextrose. Apple cider is hard to keep sweeter without halting fermentation some how, or back-sweetening with a non-fermentable sugar. Or just add some juice at serving like you did.

 

What I like to do when making cider is to initially ferment 6 gallons of apple juice using a cider or ale yeast and about a week into fermentation I will boil down a gallon of apple juice to a thin syrup on the stove so that there is about a quart or maybe a bit less remaining and add it to the carboy. When boiling the juice down, I'll add a teaspoon or two of DAP so that the sugars invert and becomes less fermentable. I'll add the syrup to the carboy and about a week later do it again with another gallon of juice. Give it another week or two and it's ready to keg. The result is a nice cider with a fair amount of residual sweetness. I think the caramelized sugar adds a bit of depth to the flavor, as well.

Current cider I have on tap: Apple Cinnamon Cider...



To get the cinnamon, I added a full cinnamon stick to the keg and let it age in the basement for a couple months, but didn't really get anything out of it, so I added 30ml (2 TBSP) of this Silver Cloud Estates Cinnamon extract to the keg and that did the trick nicely...

 

That definitely sounds like the method i would expect someone of your caliber to do, i'm just lazy

 

Prairie Artisan Ales Phantasmogoria

 

I’ve never been a big Kölsch guy but what kind of Beer Nerd would I be if I didn’t try it every so often for a gut check.

This one is good in small doses.





Edit: but I still fucking hate a Kölsch. It is ass beer.

 

My cup is a little different lol

 

So far tonight. First two were at a bar on tap. Didn't have a bottle pic so screenshot the Untapped description. Last one is a single picked up at Specs earlier.

 

Well my Hazy turned out OK. Believe I need to pay more attention to the processes and not try to over complicate things. And it's time to get another fridge to address fermenting with better temperature control. Though I heard good things about the Kveik ale yeast that has an optimal range of up to 104 degrees.

 

That’s a gnarly can. Ive heard from more than one person about Tree House Brewery. Once travel restrictions are lifted I have a trip with work to Northborough, MA. I will go to the Tree House.

 

Definitely worth the trip, that's for sure.

 

Corona tonight

 

What did/didn't hit the mark about it?

 

For the amount of dry hopping I was thinking I'd have more aroma. The citrus notes come through nice but the bitterness is lacking. I most likely let it ferment too long (as members here mentioned).
I'm picking up notes of tobacco from something, need to revisit my grain bill.
Believe I have some misconceptions about aging beer. The guidance I got early on was to watch the air lock if you want to know how your yeast is doing. So when I'd see activity, I'd let it go another week. And wait before taking a reading. And the secondary that I was taught was an essential part - as I've been learning, most disagree with that.

 

let's play spot the beer in the tangled mess.

I have to give a shout out to my sponsor's. lol

 

That is such a good beer.