Your Signature

Discussion in 'Homebrewing' started by nathanjohnson, Jun 22, 2012.

  1. I use a bit of munich in nearly all of my beers.

    What's your "signature" that shows up in most of your beers?
     
  2. GreenKrusty101

    GreenKrusty101 Savant (460) Nevada Dec 4, 2008 Verified

    US-05, table sugar and aromatic malt...depending on style...and lots of dank hops : )
     
  3. skivtjerry

    skivtjerry Advocate (585) Vermont Mar 10, 2006

    Pils as a base malt, even for English styles. It's easy enough to get in the ballpark with the right crystal or character malts and convenient to have a few sacks of just pils instead of pils, NA 2 row, pale ale, etc.

    I put a little Munich in just about everything too.
     
  4. billandsuz

    billandsuz Savant (450) New York Sep 1, 2004

    Love.
     
    goodonezach likes this.
  5. skivtjerry

    skivtjerry Advocate (585) Vermont Mar 10, 2006

    I was a judge at the SA Longshot 'Cat 23' competition a couple of years ago... one brewer entered an ordinary pale ale with 'love' listed as a special ingredient. I couldn't help wondering if the brewer had done something disgusting with the kettle or carboy:eek:
     
  6. jokelahoma

    jokelahoma Savant (460) Missouri May 9, 2004

    Looking cool fermentations with no secondary (except on huge beers with extended aging or lagers). Maybe no one else can taste it, but I can.
     
  7. Oats...pale ales (american and english), belgians (especially saisons), dark beers, almost any style.
     
    FeDUBBELFIST likes this.
  8. barfdiggs

    barfdiggs Savant (420) California Mar 22, 2011

    A lack of carbonation and a flavor/aroma medley of nail polish like phenolics, dirty feet, and blue cheese.
     
  9. koopa

    koopa Champion (835) New Jersey Apr 20, 2008

    None. I try to maximize each style for what it's worth.
     
    hiphopj5 likes this.
  10. inchrisin

    inchrisin Savant (470) Indiana Sep 25, 2008

    you beat me to 3 parts cussing and 1 part praying.
     
  11. BigAB

    BigAB Aficionado (150) Iowa Aug 4, 2008

    Weyermann specialty malts. The only beer I've done that didn't have a little Melanoidin or CaraHell malts (or both, for that matter) was my first Helles, in which I elected to pull a single decoction instead. I got a fever...and the only prescription is more full-rounded maltiness.
     
  12. Pale ales with a smooth bitterness from FWH and big end-of-boil additions. Those have been my best received brews.
     
  13. I got on a Pilsner Malt kick a couple years ago and haven't been able to shake it. I just brewed an Imperial Stout last weekend with Pilsner as the dominant base malt.
     
  14. Interesting. I don't recall the base style, but I judged one of those, too.
     
  15. DocT

    DocT Aficionado (120) Idaho May 14, 2009

    My signature beer itself "Platypus" it has a strong malty backbone of an amber ale, and a nose and refreshing citrus hop taste of a pale ale. The body of a beaver and the head of a duck.
    Other than that i sacrifice a neighbors pet to the beer gods every brew day.
     
  16. MrOH

    MrOH Advocate (500) Maryland Jul 5, 2010

    Long boil. I can taste the maillards underneath it all.
     
  17. gtermi

    gtermi Champion (795) Texas Apr 21, 2010 Subscriber

    I always seem to use Citra hops in my hoppy beers. Those are my all time favorite hops
     
  18. quirkzoo

    quirkzoo Initiate (0) Colorado Jul 7, 2011

    Can you send me a bottle of your straight lambic, it sounds really good.
     
    barfdiggs likes this.
  19. jmw

    jmw Savant (440) North Carolina Feb 4, 2009

    Usually some measure of rye malt.
    Always a few drops of gorse extract (amount varies by style)
     
  20. Almost all my beers, regardless of style, use Warminster Malting's Floor-Malted Maris Otter as the base and a handful of Torrified Wheat for body and head retention, with the exception of lighter beers, which use Weyerman Floor Malted Pils.
     
  21. VikeMan

    VikeMan Champion (845) Pennsylvania Jul 12, 2009 Verified

    Probably Maris Otter, which I generally use instead of plain old 2-row in just about any american/english style calling for 2-row/pale.
     
    BigAB likes this.
  22. Homebrew42

    Homebrew42 Savant (435) New York Dec 20, 2006

    Unquestionable awesomeness.
     
  23. If you ask my wife...money.

    Just kidding, she's okay.:rolleyes:
     
    hiphopj5 likes this.
  24. BumpkinBrewer

    BumpkinBrewer Savant (430) Massachusetts Jan 6, 2010 Verified Subscriber

    My brew buddy and I relieve ourselves in every batch. You should try our "You're In"® IPA.
     
  25. billandsuz

    billandsuz Savant (450) New York Sep 1, 2004

    methamphetamine.

    go ahead and try it. you'll like it. this one is free.
     
  26. skivtjerry

    skivtjerry Advocate (585) Vermont Mar 10, 2006

    I thought BMC invented that years ago...
     
  27. mrjimcat

    mrjimcat Savant (250) New York Nov 22, 2002

    I like to work in some flaked barley in many of my brews. Second would be some kind of sugar if only a pinch just cause.