=[ Another GM Experimental Thread ]=

Ahhh ... I had some Saaz, could have done it ... oh well, he was enjoying it, so should be good ... not sure if they're similar or not - were nice and mild smelling, like Glacier ...
 
Ozzy2001 said:
I'll send you one of my last bottles so you can compare
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I have stuff put aside to send your way, was waiting til the Contest ...

No sense sending the golden anymore, as it's literally coffee-less now, but I have the Mild, the Kolsch, and a bottle of CCB Puppy Breath Porter and something else I can't remember put aside ... and some pepper-related stuff (incl MC seeds) ...

May send this one, too, actually ... I'll keg and bottle ...
 
grantmichaels said:
I have stuff put aside to send your way, was waiting til the Contest ...

No sense sending the golden anymore, as it's literally coffee-less now, but I have the Mild, the Kolsch, and a bottle of CCB Puppy Breath Porter and something else I can't remember put aside ... and some pepper-related stuff (incl MC seeds) ...

May send this one, too, actually ... I'll keg and bottle ...
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Nice! I'll round up a couple of other brews too. You gotta try this brunch stout. It's pretty damn tasty.
 
Ozzy2001 said:
Nice! I'll round up a couple of other brews too. You gotta try this brunch stout. It's pretty damn tasty.
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I've had my coffee now ... it's a Hazelnut bomber that was popular around here ... you'd expressed interest in some time back ...
 
I have to admit, it's so fucking hot I haven't been reaching for stouts as much as Summer's before - now that I enjoy so many lighter styles ...
 
Decisions, decisions ... what to brew, what to brew ...
 
I think I might brew either a saison or an IPA ... a new way ...
 
As much as I want to brew Correhuela, I'm thinking that might be a better brew for mid-to-late August ...
 
Ozzy2001 said:
Brew it and let it age if you have room.
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That timing is for 6-8 weeks versions.
 
The whole aging thing needs to be rethought for me, now, in light of seeing what happens to flavors/ingredients added in the fermenter/secondary after the golden stout, and also miyagi stout ...
 
Flavor fade's a bitch, at least for anything that wasn't at least momentarily in the boil - I guess ...
In other news ... I think I'm going to run an experiment again today ...
 
I just dumped the 1st SV beer ...
 
Today's experiment is one I've been working on for a while too ... it's a little less lazy, but still an interesting optimization ...
 
Ozzy2001 said:
I'll send you one of my last bottles so you can compare
Click to expand...
Compare vs variant?!??! ...

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Raised the temp up to 70F to let it free rise and now there's some extra sugar solids down at the bottom ...
Ferm is rolling along ...
 
Passed on the bourbon vanilla candi sizzurp and just fed the difference of a bag of clear, hard, candi sugar I had opened recently, so 3/4 lb ...
 
I have to say, I agree with Ozzy and wheebz - this beer smells delicious fermenting - almost sweet, where most smell like ass ...
 
My batch has the same mottled krausen appearance that Ozzy's did, if I recall the pics ...

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I'm going to brew something today!
 
The fact that this beer is still fermenting is going to force me to postpone today's brewing until tomorrow when it's done ...
 
The only beer I can do today is a saison ... but in that case, I'd need a starter since my yeast isn't new ... hmmm ...
I guess I can start a saison starter, though, then work on the recipe, then brew it up ...

Yeah, I'll do that. Saison time!
 
Ozzy2001 said:
Mine went another 2 days after adding the sugar. Then I let it rest for 2-3 days after.
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Yeah. It's kind of blocking me a little bit ...
 
I have three chesties ...
 
One's always had meat and overflow from the kitchen, and all of my hops live in there ...
 
The other two were always for brewing, basically one for ferm, and the other for keezer ...
 
Over the time while not brewing much, I accumulated a lot of beer, and it's been living in the one of them - along with all of the bottles I made of my beers the week I bottled everything ...
 
So while I recently put the Kolsch in in there with them, the Tripel's in the other one and the only way to have a nice cool place for yet another beer would be to move the Tripel out into the room ...
 
Honestly, it did truly smell that good, that I don't think I want to risk slighting it by putting it out in the 75F room *today* while it's still ferming so vigorously ... even raising it 3F to 70F to free-rise felt iffy ...
 
So ...
 
I can either brew a saison to room temp ferment, or wait for the Tripel to have run it's course so I can move it into the other keezer ...
 
The bottles of beer hogging up my 2nd freezer are in the way, but they are kick-ass beers that I won't warm back up (lots of KBS's, Caffe Americano's, and Founders Sumatra Mountain's etc) ...
 
Ugh. Sucks to be backed up ...
 
I basically have one choice - saison =/
 
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