As its says - next meet is 10th Sept at 7pm in the Old Boro
1. RIS Tastings :)
2. Will_D : AG Pilsner
Also I have booked for the 24th for the summer beers competition
1. RIS Tastings :)
2. Will_D : AG Pilsner
3. Jacob: something
1. RIS Tastings
2. Will_D : AG Pilsner
3. Jacob: something
4. ColmR: IPA
1. RIS Tastings
2. Will_D : AG Pilsner
3. Jacob: something
4. ColmR: IPA
5. BrianC: Witbier
1. RIS Tastings
2. Will_D : AG Pilsner
3. Jacob: something
4. ColmR: IPA
5. BrianC: Witbier
6. Ratsathome: ?
NJoy
Bis Morgen!
1. ColMack: RIS Sample
2. Will_D : AG Pilsner
3. Jacob: something
4. ColmR: IPA
5. BrianC: Witbier
6. Ratsathome: ?
How did the tasting go of the imperial stout? Couldn't make it the other night.
Hmmm... so far very alcoholic on the nose & taste with lovely smooth dark chocolate finish and long staying aftertaste.
Not sure if it will be ready by xmas.
Would agree with that. Good whiskey aroma and flavour (plenty enough for me). Some oaky tannins coming through (definitely enough of those). It certainly warms the cockles!
Will the whiskey flavour increase over the coming months would ye think? You wouldn't like that to be the dominating flavour like that awful Kentucky Bourbon stuff!
I have two more bottles priming with a spoonful of sugar in each to bring to the summer beer comp meeting. So you'll get a chance to taste it then.
So we will decide at the next meet up if we are going to extend the aging. Looking forward to trying it. If the consensus is it has had enough time in the barrel we should start thinking about recipes for the next brew.
Possibilities could be.
Another RIS
Something belgian
Barleywine US or UK
Something medium strength ( 6.5 - 7% abmer)
I think the way be did the last batch is perfect if we decide on another big beer. Normal brew topped up with DME.
Easy way for everyone to reach the high numbers needed.
My vote would be for a big US style barleywine but thats just me ;)
Barley wine by Nigel +10
I like the sound of something medium strength, amber or brown ale.
I think the initial consensus is that it's not ready yet though.
So maybe some aging off the oak might help if we consider the whiskey flavour to be enough.