This is a question to the homebrewers here who are also Bottle Logic fans...if you've had BLs dark brews then you'll know what I'm talking about when I say they have a 'signature' flavor...difficult to put my finger on it but it's present across their lineup... If anyone has any insight into what give them that wonderful characteristic, please share. Thanks in advance, Cheers
Hmmm...dark brews...signature flavor... I dunno. Roasted Malts maybe? Sort of kidding. But I suspect you're going to have to be a little more specific than "signature flavor."
Also, can you describe what you think you're tasting? For example with beers that use London Ale Yeast has a very specific, dry flavor to me. I can almost always pull it out when tasting. Some stouts have a very malty, nutty flavor to me that is clearly from certain roasted malts. Monkish v. Other Half NEIPAs both have a very similar style to one another but there's either something in the water profile that enhances a characteristic or something about the esters from the yeast variation that is very identifiable.
If you've had a Bottle Logic brew, you'll know what I'm talking about...there's this residual sweetness, a flavor characteristic that's present across their lineup...if you've had their stuff, you'll know what I'm talking about.
I guess this one is up for only people from Cal, or that have traveled there. Looking at their menu/tap list, nothing stands out. One of their stouts on tap looks to be a "dessert" kind of stout, that I would expect to be sweet. Otherwise not having had their beer, I can not say.
There are a bunch of ways to get residual sweetness. Here are some: - High Mash Temperatures - Short Mash Times - Yeast Strain Selection (low attenuating strains) - Specialty Malts, particularly Caramel/Crystal Malts - Lactose - Maltodextrin
I had no idea about short mash times. can you elaborate on this? I am looking for more sweetness in my beers, because the yeast I like the flavor of (Wyeast 1098) attenuates very well.
The shorter the mash time, the less opportunity for the enzymes to break unfermentable dextrins or partially fermentable sugars (maltotriose) into fermentable/simpler sugars.
if I want to make the wort less fermentable, what do you suggest the mash time to be? how far can you go from a 60 minutes mash? 30 minutes?
30 minutes is usually doable. But that would depend on factors such as adequate diastatic power of your grist. But any reduction in time is helpful from a wort fermentability standpoint.
