yes please!J343MY wrote:So when we trade again you want another bottle?matt7215 wrote: i had J343MY's bourbon wood aged barley wine tonight and it was mind blowingly good. this guy can really brew!
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What HOMEBREW are you drinking right now?
An American styled barleywine, which we threw a half lb of chocolate malt into. We went with a recipe that leaned to a drier take already, and with the roast it's barely recognizable as a barleywine. Right now, fresh, drinking like a roasty American strong ale, quite a pithy bitterness and juicy hop aroma. I'm curious to see how this one develops, so I got it ready for aging....
Those are some sweet labels!ritzkiss wrote:An American styled barleywine, which we threw a half lb of chocolate malt into. We went with a recipe that leaned to a drier take already, and with the roast it's barely recognizable as a barleywine. Right now, fresh, drinking like a roasty American strong ale, quite a pithy bitterness and juicy hop aroma. I'm curious to see how this one develops, so I got it ready for aging....
My homegrown Zeus 'IPA'. I didn't get the bitterness or hop flavour/aroma that I expected, and with the specialty malts I used, it comes across as more of a Maibock (ala rogue dead guy).
This is my first time using Zeus. It's quite resiny, but less dank than columbus. It certainly still has that herbal/minty aspect though (I'd say it's more like Perle than Nugget).
It's interesting, but I think I'm more likely to blend it in the future. It went nicely in a CDA, along with cascade & centennial.
I'm also growing chinook (which I like a lot) and nugget (which I'm not really fond of). I really like Nugget Nectar, but I'm not sure how I'll use this hop... I really didn't like it at all in my brown ale.
This is my first time using Zeus. It's quite resiny, but less dank than columbus. It certainly still has that herbal/minty aspect though (I'd say it's more like Perle than Nugget).
It's interesting, but I think I'm more likely to blend it in the future. It went nicely in a CDA, along with cascade & centennial.
I'm also growing chinook (which I like a lot) and nugget (which I'm not really fond of). I really like Nugget Nectar, but I'm not sure how I'll use this hop... I really didn't like it at all in my brown ale.
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markaberrant
- Seasoned Drinker
- Posts: 1664
- Joined: Fri Nov 16, 2007 4:28 pm
- Location: Regina, SK
Yeah, I know it's of the sisters of the CTZ varieties, but how much genetic diversity do they have? Any? My climate is very similar to Yakima, so perhaps it's our sandy soil? Could also be that it was only the second year, so it's was still putting down roots. Columbus just seems MUCH more dank.markaberrant wrote: Zeus is Columbus, I'm guessing it has more to do with your local climate/terroir.
My cascade & chinook were much like expected, though the Centennial was actually a bit more dank than expected. I don't have previous experience with Nugget.
I did a split batch of Cascadian Darks... the first runnings were 9% and I hopped it with a variety of homegrown hops. I think I used too much carafa... it's very dark.
I'm drinking the second runnings right now, which came in around 5.5%. All Nugget hops for sort of an American Brown/Cascadian Dark. Initially I didn't like this one at all, very herbal and odd, maybe a little cheesy/sweat sock like. A few months later, that has totally changed. It's sort of a light spearmint flavour with a plethora of pine. Much nicer, a bit like the 'Nugget Nectar'.
There's a lot of oily resin in the Nugget... I don't know what changed it, a bit of oxidation or some additional work by the yeast, but it's nice.
I'm drinking the second runnings right now, which came in around 5.5%. All Nugget hops for sort of an American Brown/Cascadian Dark. Initially I didn't like this one at all, very herbal and odd, maybe a little cheesy/sweat sock like. A few months later, that has totally changed. It's sort of a light spearmint flavour with a plethora of pine. Much nicer, a bit like the 'Nugget Nectar'.
There's a lot of oily resin in the Nugget... I don't know what changed it, a bit of oxidation or some additional work by the yeast, but it's nice.
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markaberrant
- Seasoned Drinker
- Posts: 1664
- Joined: Fri Nov 16, 2007 4:28 pm
- Location: Regina, SK
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markaberrant
- Seasoned Drinker
- Posts: 1664
- Joined: Fri Nov 16, 2007 4:28 pm
- Location: Regina, SK
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icemachine
- Beer Superstar
- Posts: 2637
- Joined: Mon Mar 12, 2007 11:20 am
- Location: Aurora, ON
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