Sad, but wondering if the FG was part of the issue, as that seemed a bit on the sweeter side. I love Saaz, but it sometimes has problems shining through a Maltier-tasting grain bill. That might be why I enjoy Saaz more in those lighter Czech lagers. Something you can also do with beer that isn't up to your standards, you could bottles some to try at a later date (sometime they shine after a little aging, even the lighter beers), and bottle some off for use in cooking.
Good idea on the cooking part. I bottled some Berliner Wessie for cooking. It was just way too sweet, I could have thrown more hops at it I'm sure, but the malt really shined here like way too much. I love SAAZ too!
@@jaggersbrewingco I love using a red or even a stout when making chili. Maltier beers seem to work really well as a marinade for spicy foods, like wings and such. (They seem to leave a hint of sweetness that compliments the heat.) My smoked doppelbock I made a while back (I still have a fair amount bottled) has been used in Beer Cheese and Chili with great effects. (A local brewery used some of my smoked beer to make beer cheese as lactose and I aren't good friends.)
That looks a good deal darker than I'd expect from that malt bill..looks more like a 9 or 10 srm as opposed to the 5.4 you were expecting. That plus the high FG, i think something was off somewhere in the process, maybe ph was too high, assuming oxidation wasn't an issue. Too bad, i love the idea of a noble hop pale ale. Cheers to better beer! lol
Yeah, I'm not sure about the pH I don't measure mash pH any longer outside of kettle sours. Everyone that did this experiment had a brew that was right around the same color. I think if I were to brew it again, which I probably wont Id throw more hopes at it for sure. I like the idea of the Noble Pale Ale and Smash Ale too... Cheers my friend! we do have some really good brews right around the corner!
@@jaggersbrewingco i guess we'll have to wait for cryo saaz because we probably need a ton of saaz for it to work lol. good channel, man. see you around!
No shame in dumping a beer, especially an educational batch like this. That group tasting sounds great. I am not a massive fan of Saaz myself (or Fuggle). Saaz works fine as a small late boil addition, but there is something about Saaz with lager yeast that comes off a bit metallic to me.
I love SAAZ but this was definitely not the beer to show case in. That Smash beer I did really got me hooked on that hop. I agree I think it's a wonderful late addition. I've never picked up on metallic taste, that's interesting.
I gave away about three gallons worth. If I wouldn't of needed the space for the other beers coming in I would of left it. But compared to what's on tap now it would of still been sitting there moving slowly
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Sad, but wondering if the FG was part of the issue, as that seemed a bit on the sweeter side. I love Saaz, but it sometimes has problems shining through a Maltier-tasting grain bill. That might be why I enjoy Saaz more in those lighter Czech lagers. Something you can also do with beer that isn't up to your standards, you could bottles some to try at a later date (sometime they shine after a little aging, even the lighter beers), and bottle some off for use in cooking.
Good idea on the cooking part. I bottled some Berliner Wessie for cooking. It was just way too sweet, I could have thrown more hops at it I'm sure, but the malt really shined here like way too much. I love SAAZ too!
@@jaggersbrewingco I love using a red or even a stout when making chili. Maltier beers seem to work really well as a marinade for spicy foods, like wings and such. (They seem to leave a hint of sweetness that compliments the heat.) My smoked doppelbock I made a while back (I still have a fair amount bottled) has been used in Beer Cheese and Chili with great effects. (A local brewery used some of my smoked beer to make beer cheese as lactose and I aren't good friends.)
I like to use beers when grilling especially when I've got a rack of ribs going!
That looks a good deal darker than I'd expect from that malt bill..looks more like a 9 or 10 srm as opposed to the 5.4 you were expecting. That plus the high FG, i think something was off somewhere in the process, maybe ph was too high, assuming oxidation wasn't an issue. Too bad, i love the idea of a noble hop pale ale. Cheers to better beer! lol
Yeah, I'm not sure about the pH I don't measure mash pH any longer outside of kettle sours. Everyone that did this experiment had a brew that was right around the same color. I think if I were to brew it again, which I probably wont Id throw more hopes at it for sure. I like the idea of the Noble Pale Ale and Smash Ale too... Cheers my friend! we do have some really good brews right around the corner!
@@jaggersbrewingco i guess we'll have to wait for cryo saaz because we probably need a ton of saaz for it to work lol. good channel, man. see you around!
@@filmscorefreak I haven't played with Cryo Hops yet... One day! Thanks for stopping by! Cheer my friend!
No shame in dumping a beer, especially an educational batch like this. That group tasting sounds great. I am not a massive fan of Saaz myself (or Fuggle). Saaz works fine as a small late boil addition, but there is something about Saaz with lager yeast that comes off a bit metallic to me.
I love SAAZ but this was definitely not the beer to show case in. That Smash beer I did really got me hooked on that hop. I agree I think it's a wonderful late addition. I've never picked up on metallic taste, that's interesting.
Man I hate dumping brew! No way you can give it away to someone?
I gave away about three gallons worth. If I wouldn't of needed the space for the other beers coming in I would of left it. But compared to what's on tap now it would of still been sitting there moving slowly
Sitting at the dock of the Bay ....watching beer drain away ..... 🙂
@@NWsmallbatchBrewing Hahahaha! That's a pretty good one!
@@NWsmallbatchBrewing 😆🤣😂🥹🥲