Does adding sugar dry it out or does substituting some of your malt with sugar dry it out compared to all malt? I don’t understand why simply adding sugar would help yeast deal with the rest of the malt.
I love a good hop aroma but prefer a malty/complex flavor profile and a slightly bitter finish in a session APA or Amber Ale. So for me it's 10 IBU @ 60 15 IBU @ 30 10 IBU @ 10 min And 1-2 oz of post ferm dry hops. No WP unless im making a very hop forward beer, which is pretty much never these days. 2/1 sulfate to chloride also helps keep the finish crisp.
Depends on the hop and harvest. I've had great Mosaic at times and some that were total OG bombs. You just gotta smell it and perhaps read some reviews of verified purchases. Summit has a reputation for this. I stopped bittering with it a long time ago.
very complex malt bill with these useless 3 to 1% . Like the addition of decorative table sugar. (100% unnecesary). The hop bill adds even more unnecesary complexity which can be solved with just 2 hops at best. Are you sure this is the "Short & Shoddy" section?, perhaps you should git gud?
Hope I get to taste this one 🍻
I didn't realize this would be a style. Sounds interesting. I'd brew this using a Mexican lager strain to see how that turns out. Tex-Mex Brown Lager.
Gonna try this with brown malt. A style I haven't done and a malt I haven't used sounds like an opportunity.
Start conservatively, I like brown malt but when you use too much it can really dominate.
I brewed a Texas IPA last summer it was good and did last long on tap.
Great video! Martin you mentioned you primarily do the short and shoddy style method. Do you usually use sugar in your recipes as a result? More malt?
Will give it a go 👍
Does adding sugar dry it out or does substituting some of your malt with sugar dry it out compared to all malt? I don’t understand why simply adding sugar would help yeast deal with the rest of the malt.
I love a good hop aroma but prefer a malty/complex flavor profile and a slightly bitter finish in a session APA or Amber Ale. So for me it's 10 IBU @ 60 15 IBU @ 30 10 IBU @ 10 min And 1-2 oz of post ferm dry hops. No WP unless im making a very hop forward beer, which is pretty much never these days. 2/1 sulfate to chloride also helps keep the finish crisp.
Sounds like your tasters were pretty buzzed when they gave their feedback 😅
Dogfish Head makes the best Brown IPA.
Hice una Brown ipa en diciembre 2023, la metí a competencia y gane medalla de bronce.
Martin gotta work on that Texas draw…
What is this “gram” thing y’all talkin ‘bout?
They're those crackers the Americans are always quoting.
I'm not a fan of American IPAs but the Darker IPAs I generally like as they're more balanced
What hops impart an onion/garlic flavor? That sounds kinda disgusting.
Depends on the hop and harvest. I've had great Mosaic at times and some that were total OG bombs. You just gotta smell it and perhaps read some reviews of verified purchases. Summit has a reputation for this. I stopped bittering with it a long time ago.
very complex malt bill with these useless 3 to 1% . Like the addition of decorative table sugar. (100% unnecesary). The hop bill adds even more unnecesary complexity which can be solved with just 2 hops at best. Are you sure this is the "Short & Shoddy" section?, perhaps you should git gud?
Useless? Tell me you don't know what 1% of Roasted Barley and 3% of Chocolate Malt will do without telling me.
The only thing i found unnecessary was the Victory malt. Personal opinion.