Being a smug bastard, I'm pretty pleased about the talk I polished off today about Irish Porter and Stout. At least I achieved something this month.
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Als antwoord op @patto1ro
Just brewed a foreign extra stout using cassava flour as an unmalted adjunct. Nice lactic tang coming through. Is the talk on Youtube?
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Als antwoord op @JonMarcStanley
I haven't given it yet. A week on Sunday.
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Als antwoord op @patto1ro
I brewed a 12 Guinea recently. It's really incredible what cluster hops bring early in the boil to a Scotch ale. It's bloody fantastic as a dual purpose hop. I have a pack of College Cluster Ive been meaning to try.
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Als antwoord op @JonMarcStanley
I assumed UK brewers never used Cluster for dry hopping, on account of how often they complained about the flavour. Then I saw brewing records. The importance, historically, of US hops in UK brewing is totally underappreciated.
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Als antwoord op @patto1ro
I've used Cluster in the 12 Guinea at 1g/L flavour addition and just 0.5g as a DH. It's very subtle but is nice and fruity. Edinburgh yeast flavour is anything but neutral when fermented open. Late hopping at low rates works Likewise late hopped a Bretted stout with Cluster
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Als antwoord op @JonMarcStanley
Really glad to get this feedback. If Cluster was so horrible, why would anyone have used them when there were alternatives?
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It's clear UK brewers had access to these punchy fruity flavours decades ago.
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