Hopefully I'm not too far off the beaten path with my approach here, but I guess today will be a good learning opportunity if that ends up being the case :)
Here is a video review of all the homebrews featured for today's #BeerSaturday !
I don't typically drink a lot of "taylor made" beers, mostly just because I'm usually broke and I'm always cheap. So for my first #BeerSaturday, I thought it would be fun to open up a few of my homebrews that have been conditioning for a while. I tasted each of these brews on the day they were transferred from the fermenter to the bottle, and have probably had a sample of each one while in mid-conditioning...patience is a virtue I'm still working to acquire.
Frozen’s Ana models with today’s winter selection :)
Today’s champions, relaxing by the fire.
Coffee and Cream Brew
This was made with five (2L) bottles of of cream soda, to which I added about a pound of brown sugar and 7 gallons worth of rapid yeast.
...rapid yeast is typically used by distillers. It builds up to somewhere in the neighborhood of 15-20% ABV in about a week, but is intended to be distilled. Distillation removes off-flavors that can be imparted by this particular breed of yeast...I'm a fan of harder hitting beverages, so I decided to use this yeast for a few batches. Personally, it's tolerable but not ideal.
In this particular batch, I added too much sugar for my preferences, and the result was a higher alcohol content with an undesirable sweetness. Coffee can also leave behind an off-flavor when affected by fermentation. In my experience, this factor is hit or miss, but it's a gamble I willingly take on a few batches each year. When it comes out right, it's really something :)
Dry-Hopped pomegranate brew
This brew had no sugar added, it was the first time I fermented pomegranate juice without adding extra sugars. Although I have had a few pom-brews come out too sweet as a result, there is a balance in there I just haven't yet gotten down to a repeatable recipe. This batch without added sugars has a bitter/tart flavor. Dry hopping with Mosaic hops helped balance the flavor profile a bit, but on the next round I will begin adding supplemental sugars in small increments to find the perfect balance...that will mean I need to go back to recording my recipes as I make them!
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