What are you drinking tonight 2020.

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After a resume of stairs renovation this afternoon and a whirl round the allotment it's a wheat beer to start...it tastes ok but absolutely no head retention...
 
After a lovely bike ride with the mrs I've decided to try @matt76 #44 podium ipa.

A satisfying psshhhht on opening and a piney aroma hits you as you pour. I'm going to guess and say theres simcoe in this one. Decent head which lasts half the glass or so, perfectly carved. Colour is sort of amber ish.

It's an ipa for sure, theres a good lot of bitterness but enough sweetness to not make you gurn after drinking it. My one criticism is that I am getting a slight aftertaste, it's not pleasant but not unpleasant either, know what I mean? No I dont either. I'm not sure where it's coming from.

Other than that this is a fine beer and once again, one that I would pay money for. A good beer again mate! View attachment 30733
I am liking that glass
 
Next up @matt76 #34 Czech pilsner.

Not much of head on this one, a golden colour, not much aroma but one of noble hops if you get your nose right in. The beer is well carbed to the style.

I am getting spicy, citrusy notes, my wife said stale lemon. Its nice and clean on the palate, and lovely to drink. This is something that I could drink 10 pints of and go watch Sparta Prague and forget about the day before. It's perfectly nice, and totally something I could drink (and lots of it). For me, head retention is an issue, however again, it's nice and something I'd be more than happy drinking a few of.

Another good effort matt, not my favourite but nice!
 
Forgot pic.

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Not a Rochefort unfortunately but one of my own dubbels. This has actually really improved since my last tasting of it and reminds me a bit of a La Trappe dubbel now, which isn't a bad thing. Still no head retention though, and a bit undercarbed.
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What is it with zero head retention?

Today’s psuedo-science is brought to you by @Clint (Well, by me in response ;) )

You’ll get better head retention adding high protein malts with high molecular weight (I use Torrified wheat), by mashing at a higher temperature (proteins are not broken down to the same extent), and making sure your glass is really clean and well rinsed (oil and soap both break down bubbles).
 
Looking at my journal...it's GH Weissbier,50/50 wheat and lager malt, Hallertau H and saaz,MJ Bavarian yeast,mash at 65...my initial pointers...not my usual malt source,primed only with 130g of dextrose...should have been double that... otherwise,predictable brew day and fermentation..
 
Now the one I was most looking forward to, @mattczech amber lager.

Pours with a decent head, dissipates fairly quickly, again, well carbed to the style. Dark in colour, darker than the amber description I would suggest, a very nice looking beer.

Not getting much aroma, but what I am is roast malts, chocolate maybe, very pleasant.

Taste is nice, not overwhelming, but in a good way. A good mix of roast malt (liquorice??), bitterness and solid body with a sweet aftertaste. For me it could be sweeter but I guess that might be taking it away from the style a bit.

I've had all these cold, I think perhaps this one might have been better slightly warmer, the beer changes as it warms. More aroma for sure.

Another solid beer matt, I've enjoyed all these very much, cheers!

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