from the left.... 4 1 3 2 7 6 5
(pop the cheque in the post)
Your crazy as a coconut!I think @MyQul wanted to know what the beer I did made out of
came out like. It looks like this:
View attachment 23224
and that's after 13 days in the bottle. Ok, it's a split batch with CML Kristalweizen (KW) and CML Belgian.
I tried the kristalweizen first, got it up to my beak and didn't plan on sniffing it but it had a lovely little lemony smell to it, straight in and it reminded me of my very first all grain which was a wheat beer done with s-33. It's really bloody nice. It's got initial slight sweetness, then that hint of banana the KW brings, then falls back to a nice grain on the finish, sort of like you finished a biscuit 20 seconds ago. Overall it's mostly light, slightly sweet with banana then an enjoyable grain finish. If you're looking for faults there's a tiny tang that I'd put down to the hops, and lack of age if anything. I did a real wheat beer recently, trad 50/50 malt bill and this is nicer. This was 56% pale to 44% bird food. NOTE: I forgot to swirl in the yeast at the end and habitually swilled the bottle under the tap and put it to drain. I'll make sure I put the yeast in next time. I'm guessing it'll make it a little more milky. I find the yeast makes things smoother but it really didn't need it.
My base test - if I were in a pub would I have it again? Yes, straight away and be happy to have it all night if there were nothing else on, but of course you'd have a Guinness or two somewhere. Guinness is always on.
Then the Belgian. Such a difference. My first time trying a Belgian yeast and at first I thought no, mainly because it had so much more taste and was a bit of a shock. Then I started 'listening' to the taste and started to understand it more. It was spicy, but not in that slight pepperyness that the CML Kolsh yeast has - just different. I'm not good enough to express these things yet.
Today I like the kristalweizen but I can see me liking the Belgian more and more. It's sort of like Babybel vs the first taste of some blue veiny, writhing horror of a cheese that you can smell people eating over the road and think "Why are you eating something made out the juice from the bottom of a coffin!?!" But I'm gradually starting to understand it. I almost think that brie is ok, though we still flick the vees and give each other eeevils when I open the fridge.
So yeah, something I did as, let's face it - trolling - has genuinely turned out nice. And I really wouldn't lie if it hadn't.