What are you drinking tonight 2020.

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Northern Monk and North Brewing
IMG_20190226_180529.jpgIMG_20190226_180529.jpg IMG_20190223_190913.jpg
1st is Sam smiths in centre and whitlocks, great but you may need your phone to find them.
 
Trying hop house 13 which i like on draught but not in these bottles.
 
Went to the Brixham Spoons after a day looking after the grandkids, cooked tea and then went there. Had 2 pints of Flechers NZ IPA and then has 2 cans of I&G Mango IPA for £2.98. God but it's delicious, I'm making a Mango IPA but I now know the standard.
 
Starting with an excellent elderflower n lime cider then a couple of ipas proper job and golden goose all from lidle.
 
Tinsel Toes now 3 months old and very nice topped off with a bottle of Belgian Julius lurking from xmas
 
I think @MyQul wanted to know what the beer I did made out of
bird-mix-front-jpg.22541
bird-mix-back-jpg.22542

came out like. It looks like this:
birdy beer 20200220_213037.jpg

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.
 
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Tonight I am drinking the Zombie Dust clone, last night I tried a bottle of Plum Porter, bottled Monday tried Thursday, yes it tastes of plums but what I was after was a more of a prune taste. It was a few years ago when I was in the UK and tried it from the cask but that was what my tasting perceived, what is it like from the bottle, prune or plum?
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Plum Porter.
003.JPG

Zombie Dust
 
I think @MyQul wanted to know what the beer I did made out of
bird-mix-front-jpg.22541
bird-mix-back-jpg.22542

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.

Your crazy as a coconut! :laugh8:
 
A couple of pints of Exeter Brewery’s Fraid Knot it’s a little hoppier than I expected but was rather pleasant (and better than the alternative of Doombar).

Am now back home and enjoying a glass of Makers Mark.

image.jpg
 
Started off with a mango wine followed by a side by side comparison of Fullers Respect your Elders (mosaic hopped) and my mosaic IPA. Both beers were very similar, I'd say mine had a better nose, but the Fullers was just that little bit fruitier to the taste. Not much in them to be honest so I'm pretty happy with the results.
 
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