Hi brewers,
It's been a while since I posted here early in my AG career (last year). I've made over a dozen batches since then, mostly pale ale variants but also oatmeal stout (splendid), pumpkin ale (interesting) and a mild (conditioning now).
What next? Well I recently harvested two yeasts a Westmalle and a gueuze (Mariage Parfait). Both have an amazing aroma, particularly the gueuze. It seems to be crying out for use...
I have pale, pilsner, munich and various other adjunct malts and grains.
I have cascade, goldings, fuggles, perle and a few other hops in small quantities.
I fancy something light and summer-like. (It's already warming up, here in northern Portugal.) Full bodied and retaining the amazing fruity character of this gueuze yeast. I enjoy wheat beers but have no wheat malt at the moment, but perhaps could get some before I brew. To be made with simple equipment (just a boiler and picnic box mash tun).
Thoughts? Experiences?
Appreciation for the expertise on this forum... I've learned a lot here so far and look forward to gaining more experience with you.
Cheers,
Steve
It's been a while since I posted here early in my AG career (last year). I've made over a dozen batches since then, mostly pale ale variants but also oatmeal stout (splendid), pumpkin ale (interesting) and a mild (conditioning now).
What next? Well I recently harvested two yeasts a Westmalle and a gueuze (Mariage Parfait). Both have an amazing aroma, particularly the gueuze. It seems to be crying out for use...
I have pale, pilsner, munich and various other adjunct malts and grains.
I have cascade, goldings, fuggles, perle and a few other hops in small quantities.
I fancy something light and summer-like. (It's already warming up, here in northern Portugal.) Full bodied and retaining the amazing fruity character of this gueuze yeast. I enjoy wheat beers but have no wheat malt at the moment, but perhaps could get some before I brew. To be made with simple equipment (just a boiler and picnic box mash tun).
Thoughts? Experiences?
Appreciation for the expertise on this forum... I've learned a lot here so far and look forward to gaining more experience with you.
Cheers,
Steve
