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Sugar is a really efficient alcohol producer, you'd think that would drive the FG down unless they are using weaksauce yeast.
BTW, great beer you're named after.
A little more attenuation across the whole line would be nice. I laughed heartily when they claimed over 80 IBU on their double IPA. You would not be able to tell with the sheer amount of sugar punching you in the face.
Mr. triggrhaapi, I actually prefer Ayinger Celebrator over Optimator, but I like the sound of the word Optimator--as if it were designed by some German brewmaster who wanted to get you optimally drunk.
-OVULATOR (as named by jflip2002)
Past Cars: Schwarz 1990 325i-2 (crashed), Calypsorot 1991 325i-2 Sport (rear ended)
Now: Blake-stitched mediocrity :(
As I said, they probably used a weaksauce yeast. You want a champagne style yeast to eat up sucrose. Yeast isn't really going to be a prominent flavor if you're aiming for top IBUs anyway. Once it gets dry it's going to be all hops and then some more hops.
I want to make a doppelbock called "Gubernator" and put arnie on the bottle.
Although I am almost sober.... it's 7am and I just made it home. Today's going to be a fun day. Stocking up on 7 hour energy shots, taking a shower and off to work!
yeah fo scool tomrow... good night though, no parrtys but a good stream of people coming through and having a good time (especially those who brought beer and forgot it here!!) late night and probably taking the bus to school with how i feel now and class in a few hours..
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