pH levels in your Mash?

Methods, ingredients, advice and equipment specific to all-grain (mash), partial mash (mini mash) and "brew in a bag" (BIAB) brewing.

Re: pH levels in your Mash?

Postby Bum » Sunday May 20, 2012 11:25 am

Please don't imply that ordinary beer is US in style.

I understand why people don't want the grass thing in their beers - just saying I've grown to accustomed to it and now enjoy it when subtle. It is very hard to get the balance right (i.e. I can't do it).
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Re: pH levels in your Mash?

Postby drsmurto » Sunday May 20, 2012 8:30 pm

That's not the implication i was going for.

Balanced use of american hops is something i love, an example of which is my golden ale.

Extreme hopping using any hops, not just US, is something i don't get.

S&W is very unbalanced and IMO, owes that to an american influence. LPCA, an Australian take on an APA, to me, is a well balanced beer. The hops are prominent but the malt backs it up without either dominating.
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Re: pH levels in your Mash?

Postby Bum » Sunday May 20, 2012 11:33 pm

I only ever taste rust in LCPA. Apparently its an east-coast thing? Never had it on tap.

You just implied American styles are inherently unbalanced. You judge beer comps (or are qualified to, at the very least). You don't like them? Fine. Don't blame the beer.
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