Tagged Questions
1
vote
3answers
365 views
Apricot ale alternative?
I have the following recipe in my primary fermenter and had planned on making an apricot ale. I have since realized that apricots are far out of season and my two apricot alternatives are A) make a ...
5
votes
3answers
865 views
Belgian candi sugar v. Table sugar
I am planning a Belgian Dubbel for an upcoming session. Many recipes make use of belgian candy sugar and there are some very nice syrups available now. But I was wondering if there really was a ...
8
votes
5answers
473 views
How can I compare hop flavours quickly?
I want to try and acquaint myself with different hop flavours and brewing a few batches of beer can be quite time consuming (and wasteful if the results are no good).
How can I quickly (in say, a ...
7
votes
1answer
242 views
Victory v. Biscuit malt
Are there flavor differences between these two malts?
How can each be described?
I have used them both but often in complicated recipes, and never side by side for comparison.
How is each produced?
4
votes
3answers
528 views
Munich and Vienna Malts - Dullness
I don't have a whole lot of experience (I've been brewing all-grain for less than a year) but I've found that every beer I've made with Munich or Vienna malt (usually 2 - 4 pounds in a 6-gallon batch) ...
14
votes
2answers
174 views
What is “well attenuated maltiness”?
I am studying to become a BJCP judge.
I was reading through Style 2a German Pilsner and saw something in the flavor profile that I didn't quite understand thoroughly.
It says
Moderate to ...
3
votes
1answer
115 views
Opinions on base malt: Prairie Malt from Biggar, Sask.
I'm wondering if any of you have any opinions on a base malt called "Prairie Malt", made by Prairie Malt Limited of Biggar, Saskatchewan (Canada).
There's something in the flavor of some of my beers ...
3
votes
2answers
272 views
What could cause an earthy flavour in beer?
I've just tried the first bottle from a batch of APA I brewed and it has a very distinct (and unpleasant) earthy / peaty flavour. Reminiscent of healthy soil. The beer also finishes with a very ...
11
votes
3answers
592 views
What is a “biscuit”?
When reading about malt and beer flavors, I often come across words like "biscuity" and "biscuitlike".
Where I live (Western Canada) "biscuit" is a somewhat ambiguous term, and is not used much. ...
5
votes
3answers
314 views
What is the distinctive flavor in Warsteiner Premium Verum?
To me, there's a really distinctive flavor in Warsteiner Premium Verum. I get a ton of it in Warsteiner, a fair bit in Beck's, and a bit in Pilsner Urquell. I'm quite sure the thing I'm tasting is ...
3
votes
1answer
557 views
What flavor does rye impart to beer?
Can someone describe the flavor that beer made partly with rye adds to beer?
3
votes
1answer
326 views
Quantifying the level of hoppiness in a beer
Does anyone know of some sort of measurement for the hoppiness of a beer? Late hop additions don't add much to the bitterness (IBUs) but they can add tons of hop flavor. Is there some way to ...
10
votes
5answers
6k views
Why do all my beers taste better after having aged for a couple months?
My impression is that ales are typically best drunk within a couple weeks of brew day. It's my experience that letting them age in the bottles for 2-3 months yields the best beer, both improving body, ...
7
votes
3answers
2k views
How much chocolate extract should I use?
The Young's Double Chocolate Stout clone recipe I'm about to rack to the secondary in two days calls for 0.33 ounces of chocolate extract. That's less than a tablespoon. The bottle of chocolate ...
