The Beer Nerd - what are you drinking / brewing thread

Chai is an Indian Tea.

Black tea, ginger, cardamon, cinnamon, clove, peppercorns.
So it sounds like they dumped some into the boil, I assume they didnt include the tea.



STONE CHAI-SPICED IMPERIAL RUSSIAN STOUT
2015 ODD YEAR RELEASE


This one-time-only beer, a fascinating addition to our “Odd Beers for Odd Years” series, incorporates cinnamon, cardamom, clove, ginger, a dash of black pepper and a dose of black tea to emulate the aroma and taste of authentic chai tea. Combine these strikingly piquant ingredients with the classic version of Stone Imperial Russian Stout―with its incumbent flavors of chocolate, black currants, coffee and roastiness―and an already profoundly rewarding beer ascends to new, flavorful dimensions.

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Ok, so it sounds like they just dumped a bunch of Chai Tea in. That didnt take much effort. They probably steeped it for the last 10-20 minutes or so of the boil then removed it.

 

Sounds good

 

Even though the recipe isn't true lack of peppercorn but black pepper instead.
I would like to try this out the tap

 

May have to look for some.

 

Have had the Russian Imp. stout. Very good. Would buy it again.

 

Brewed a batch last night using irish moss for the first time, also used a mesh straining bag for both specialty grains and hops during boil. This batch should come out extra clear:

 

I've been reading of people using the left over yeast cake at the bottom of the fermenter to make an additional 3-4 batches of beer. I don't want to risk spoiling a batch of beer, but I do want to try dumping some cheap all natural, no preservative apple juice in there and seeing if I can make cider with the left over yeast cake. Anyone ever tried this?

 

Just make friends at your local brewery and get fresh yeast from them. Not a lot of live yeast in that cake.

 

Depends on what the first beer was! It might take on some of the flavors (hops, dark malt or whatever)

I brew a second batch of beer sometimes with the left over yeast cake if I can plan it right.

Usually I go cream ale then big big beer after. So the first one kinda acts like a starter.

I also usually take a couple of scoops of yeast out just so I get some reproduction.

I wouldn't do than three generations with yeast though, if your not super clean/sterile it can get funky.

 

I do it quite often. I try to get 2-3 batches from every starter I make. I made a starter of WLP028 to ferment an Irish Red a few weeks back, then pitched slurry from the red into a brown ale and a pale ale. Will be brewing a Wee Heavy this coming weekend and will pitch slurry from the brown. That's 4 batches from one starter. After the Wee Heavy, I'll brew up a couple lagers using slurry from the first to ferment the second.

 

I'm ok with it.

 

The Voodoo Ranger 8 Hop Pale Ale is better

 

I'll check it out if I see it.

Ranger was my first favorite IPA.

(Lagunitas IPA too)

 

There are much better ipas out there.
Look for freshness date. And being cold!

 

Yeast cake and Slurry don't sound like the same thing. You and blackhawke88 might not be on the same page. I assume you aren't just racking your irish red and then transferring a brown or pale into the same fermenter with a hard yeast cake on the bottom.

 

Nope, fresh wort into a clean fermenter, then direct-pitching a measured amount of unwashed cake/slurry from a previous batch.

 

Don't I know it. I'd also note I like to grab at least one or two six packs back just to get the one not sitting in the UV light...

This purchase was out of the norm for me. Not typically a new belgium fan but ranger IPA back in the day was pretty good.


Best by date was the end of sept so I figure it was relatively fresh.

 

I would assume so as well

 

Saw this today and wondered what the advantages are to storing an IPA in casks. Also wondered what it did for the flavor of a single malt Scotch but not curious enough to spend $70 just yet.