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| By David Ankenbrant on Mar 29th 2006, 3:32 pm | Permalink |
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I just brewed my summer ale and I did use 2 lbs of corn that I boiled and pureed up in my blender. I couldn't help myself I really wanted to try it. I will see how that turns out. I used 2 fermenters with nottingham dry yeast in one and WYeast 1272 in the other (which the 1272 hasen't taken off yet the next morning 7 hours later, I might have to get another yeast at the LHBS) I am doing an experiment to see myself the difference the yeast makes on the wame wort. After making my Yuengling lager clone and using the US56 yeast, and now my Amber ale using the WY1272, I am noticing a certain something to the taste of the beer I don't particularly like. It has smoething to do with the maltiness and the taste in that area. I think I might be using too much crystal malt for my tastes in my brew. I think I need to use at most 1/2 lb per 5 gallon batches, or less, I have been using 1 lb per batch. Or a lighter crystal, I have been using 60L, 80L, and I even used 120L a little. I think it is an overly maltiness and the dark crystal malt qualities that it gives the brew that I am not fond of. Maybe it's not the yeast but an over use of the crystal malt for me. I am definitely still in my learning stages. I am still trying to figure out through brewing batches what I do and do not like in a homebrew. I am getting better at brewing from the feedback of others trying my beer, but I am not satisfied with my results. I want better beer. I am still trying to find the balance of how I like things in my homebrew...how much bitterness, how much aroma hops, what malts I like, etc. At this point, every batch I make could be a winner, but could be a dud in an attempt for me to find what I like in my PERFECT homebrewed beer! So far the best beer I made was my Saison. The T58 yeast was overpowering at first but mellowed out nicely after some bottle aging. It could use a bit more carbonation and head though. I will have to see how my amber ale turns out after some aging. Acording to bitterness compared to OG, my amber ale is a bit on the hoppier side. After having the Island Ale at Cheeseburger in paradise, I notice that I REALLY LIKE a hoppy up front aroma in my beers. I tried to have that a bit in my summer ale with some hops .25oz cascade 6 AA and .29 oz cluster 5.4AA steeped for 30 minutes at flameout. The summer ale will be a very light colored ale, I can tell the wort running through the hose from my mash tun had a light hue of yellow. I guess that is it for this entry. |
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