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re: Homebrewing Thread: Volume II
Posted on 2/12/19 at 7:28 am to BugAC
Posted on 2/12/19 at 7:28 am to BugAC
Fellow homebrewer's, are you to the point now in your hobby, where you legitimately like your beer over anything commercial? Has your brewing elevated to a point that you no longer seek out a certain style, if you've nailed that style yourself?
I think i'm starting to get there for NEIPA's for sure. The last 2 i've made have been so much better than anything made here, IMO. But then again, i'm making the beer to my tastes. I find, especially with this style, that there is so much shitty NEIPA's on the shelves. Yes, Ghost in the machine is still good, but i am really loving what i'm brewing. Whenever i brew a style, i typically don't buy anymore of that style in stores until the keg is tapped.
As far as sours are concerned, i'm getting getting there. The cool thing about sours is the vary so wildly. I find each breweries sour has a certain taste to it that only that brewery has (for the most part). Wicked Weed, Jester King, Jolly Pumpkin, Grimm, Crooked Stave. They all have a unique character. I'm starting to find that character in some of my sours. Though in my sour pipeline, i'm using 4 or 5 combinations of Sach/Brett/Lab's, so each of those beers, as i keep building on those inoculates for multiple generations, are attaining their own character. But i find, as i'm learning to restrain some of the acidity, that my sours are getting pretty damn good, and i do place them over some of the more "bargain" sours, such as Urban Family.
Now in terms of kettle sours, i like mine over anything i get in stores. An example, would be Grimm Super Spruce. It is a spruce gose. I've brewed this beer 3 times now, and this latest batch is the winner. I even did a comparison with a can of super spruce next to my beer and i just like the acidity and spruce levels better.
I can't really speak to other styles because overwhelming majority of what i brew now is either a kettle sour or mixed fermentation sour, along with an NEIPA sprinkled in as a keg starts to empty.
What styles have you "perfected" in your mind, compared to what's out there? Have you reached a point yet, on some styles, that you are dialed in on your ingredients, brew process, etc... and don't feel the need to make changes outside of a few variables (like hop varieties)?
I think i'm starting to get there for NEIPA's for sure. The last 2 i've made have been so much better than anything made here, IMO. But then again, i'm making the beer to my tastes. I find, especially with this style, that there is so much shitty NEIPA's on the shelves. Yes, Ghost in the machine is still good, but i am really loving what i'm brewing. Whenever i brew a style, i typically don't buy anymore of that style in stores until the keg is tapped.
As far as sours are concerned, i'm getting getting there. The cool thing about sours is the vary so wildly. I find each breweries sour has a certain taste to it that only that brewery has (for the most part). Wicked Weed, Jester King, Jolly Pumpkin, Grimm, Crooked Stave. They all have a unique character. I'm starting to find that character in some of my sours. Though in my sour pipeline, i'm using 4 or 5 combinations of Sach/Brett/Lab's, so each of those beers, as i keep building on those inoculates for multiple generations, are attaining their own character. But i find, as i'm learning to restrain some of the acidity, that my sours are getting pretty damn good, and i do place them over some of the more "bargain" sours, such as Urban Family.
Now in terms of kettle sours, i like mine over anything i get in stores. An example, would be Grimm Super Spruce. It is a spruce gose. I've brewed this beer 3 times now, and this latest batch is the winner. I even did a comparison with a can of super spruce next to my beer and i just like the acidity and spruce levels better.
I can't really speak to other styles because overwhelming majority of what i brew now is either a kettle sour or mixed fermentation sour, along with an NEIPA sprinkled in as a keg starts to empty.
What styles have you "perfected" in your mind, compared to what's out there? Have you reached a point yet, on some styles, that you are dialed in on your ingredients, brew process, etc... and don't feel the need to make changes outside of a few variables (like hop varieties)?
This post was edited on 2/12/19 at 7:53 am
5
Posted on 2/12/19 at 8:52 am to BugAC
I'm only 1 beer in and I prefer mine over commercial already. But I also prefer anything homemade over commercial, generally, when it comes to food.
Like you said, I prefer being able to dial something into my own tastes and have other people say it tastes good as well. I had plenty of positive comments on my amber, even though I could find things that I needed to improve on it. But I thought I did well with the grain bill. It just needs some mash and hops tweaking to perfect it.
I'm not a fan or IPA's or other overly hopped beers, most just taste like flowers or too citrusy. Seems like so much of the new beers coming out are just that. So for me doing new homebrews I can try new flavors of beers that focus more on the grains/malts than the hops.
Like you said, I prefer being able to dial something into my own tastes and have other people say it tastes good as well. I had plenty of positive comments on my amber, even though I could find things that I needed to improve on it. But I thought I did well with the grain bill. It just needs some mash and hops tweaking to perfect it.
I'm not a fan or IPA's or other overly hopped beers, most just taste like flowers or too citrusy. Seems like so much of the new beers coming out are just that. So for me doing new homebrews I can try new flavors of beers that focus more on the grains/malts than the hops.
Posted on 2/12/19 at 9:24 am to BugAC
quote:
Fellow homebrewer's, are you to the point now in your hobby, where you legitimately like your beer over anything commercial? Has your brewing elevated to a point that you no longer seek out a certain style, if you've nailed that style yourself?
Not there yet. I still haven't tried any style more than once though. With a little more experience I definitely think I will like some of my own stuff more than the commercial stuff. I had a Crying Eagle porter the other day and I liked my first homebrew porter more. That being said, I will probably still prefer top notch IPAs and stouts/porters over my own, but mine won't cost $20 a 4 pack or $30 a bottle. If I can compete with them, then I will be happy.
I have a couple friends that don't really like beer that wanted to try some of my vanilla/coffee stout. The overwhelming response was "I don't typically like beer, but I love this." To which my response was always "I don't know if thats a good thing or not"
... It tasted like cold brew coffee, which is great if you like cold brew coffee. I do, and most of my friends do. But it also wasn't what I wanted. I wanted more body and less coffee bitterness. It appealed to the masses and was very crushable, and that kind of beer has its place. But I wanted a better product, and I have learned what to do now to make it more like what I want. 
Posted on 2/12/19 at 10:10 am to BugAC
quote:
Fellow homebrewers, are you to the point now in your hobby, where you legitimately like your beer over anything commercial?
What styles have you "perfected" in your mind, compared to what's out there?
Anything? No. But most of my beers would stack up against a good commercial example of the style. I really feel like my German pilsner recipe is nailed down nice and tight. When I brew that it's easy to resist the compulsion to tweak the recipe other than some hops substitutions depending on what I have on hand. The only other lager I brew regularly is a malty lager in the Vienna/O'fest/Marzen spectrum. I rarely modify that recipe either.
I have a solid altbier recipe that I think would hold up in Dusseldorf but it's hard to know because good examples are hard to find in the States. In any case, I like it.
My saisons usually turn out good but they're a series of one offs built around a standard grain bill. No two are ever alike. My ambers are good and my trappist beers are solid. One thing I haven't quite wrapped my head around is an IPA. Sometimes I like them; sometimes not. The problem is that I'm just not consistently getting enough hop character so I'm going to start doing more hop-bursting.
Posted on 2/12/19 at 10:10 am to BugAC
I thought my NEIPA was better than anything commercial since version 3 2 years ago. And i actually think i have regress a bit do to changing up too much stuff.
I have a pale ale that is fantastic that a few BL ML drinkers really like and would drink over that.
I have a really good Hefe that is better that any i have bought.
I havent brewed too many sours so im no where near where i want to be. Im gonna do a few kettle sours this spring.
Random question. I have a keg that has has a long age sour in it for a while and it is about to kick. Whats the best way to kill the bugs in it?
I have a pale ale that is fantastic that a few BL ML drinkers really like and would drink over that.
I have a really good Hefe that is better that any i have bought.
I havent brewed too many sours so im no where near where i want to be. Im gonna do a few kettle sours this spring.
Random question. I have a keg that has has a long age sour in it for a while and it is about to kick. Whats the best way to kill the bugs in it?
Posted on 2/12/19 at 11:12 am to BugAC
Bug, I think it was you but someone posted a recipe similar to Perrier for a 5 gallon batch of carbonated water with salt additions. Could you post it again?
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