Hi Baz, I empathize with your frustration. I change my recipe almost every time for that reason. Perhaps you could order and have delivered, a smaller amount of hops and malts from Brewers coop or Liberty, to mix it up? I know it is not so economic that way, but I don't brew enough to be that consistent and I feel the need to experiment as much as possible. I find it raises the anticipation level of a new beer and how it will turn out, to make it more interesting each time.
yeah mate thanks for that. thinking exactly along those lines. that combined with more rigorous processes around yeast enabling me to consider liquids and I might well be on track.
Wowza, some awesome beers being brewed this weekend by the looks of things...
Martin - Looks amazing, hope the chiller worked out well!! Cant wait for a taste :o)
Ally - Awesome experiment, really interested to see how this turns out!
Barry - Also looks amazing, I think using 50% Munich should make up for the lack of malt character in these smaller IPA's, make sure you save me a Pint ;o)
My Malt Monster brew is ticking along nicely, allthough not as dark as I hoped.. I also kegged a Pale Ale in the weekend which is allready tasting great!!
I haven't finalised the hop additions yet, I am going to play around with those still, but...
4.00 kg Pale Malt, Maris Otter (3.0 SRM)
0.40 kg CaraMunich (14.0 SRM)
0.40 kg Oats, Flaked (1.0 SRM)
0.30 kg Caramel/Crystal Malt - 20L (20.0 SRM)
0.12 kg Wheat bix (3.0 SRM) (6 wheatbix)
LOL, never thought of that, I personally boiled for 3 mins to evap the alcohol cos I was worried it might clash with the taste, but maybe next time....... haha
But seriously, I had Garlic cheese and Ruination soup at Stone brewing and it was devine, which made me look for this recipe and I swear its pretty damn close to what I had over there!!
Hallertau should put this on the menu with Maximus!! Id buy it :o)