Cheers! Just what I thought of when I read your description. I wasn’t thinking of cloves, don’t get that from coke at all although others might.
That’s about the closest description I’ve seen of what I think of as twang. Sort of like flat coke from a can.
If you are just wanting to learn about flavours, you might be better off using a different hop to bitter with as a lot of the flavour will be...
No worries, I don’t have taps on my FVs, they are 30l at most, so similar to your preference but I’m sure all will be good whatever you decide. No...
A good balance with the malts. Is there such a thing as too generous with hops? :beer1:
It is Voss. First time using it, bottled on Sunday and waiting for it to carb up.
Hope you like it! It comes with 100g of hops which at the time I didn’t realise is very generous.
I followed @MyQul’s method and dried some kveik slurry in the oven just using the light and it was ready in just over 24 hours. Now in a bag in...
@gerald8_kop in case you don’t already know you can get 5% discount on HBC orders using the code in the sponsor forum.
I have no idea about fermenting under pressure but the American Amber Ale was my first ever beer and it was really good.
Just opened a bottle of it and it is much better than I remembered. As @Nicks90 said, more tangerine than orange, not a really in your face...
I’ve just checked and I actually used Jarrylo at 10 minutes and flameout. Added 50g of Mandarina as a dry hop. It was a 20l batch.
Just bottled my first batch and it is really good. Much hotter than I expected but get a nice bit of ginger coming through.
I’ve used it at flame out and then dry hopped. I should have added more as there is only a bit of orange flavour but what I can taste is very nice.
Citric acid is apparently good for this.
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