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Love Belgian Beer?

Join us Sep 17 in Portland, Maine for Return of the Belgian Beer Fest, featuring hundreds of authentic Belgian beers and Belgian-inspired offerings.

Tickets + more: beeradvocate.com/belgian

Your Signature

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

  1. nathanjohnson

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    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

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

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    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

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    Love.
     
    goodonezach likes this.
  5. skivtjerry

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    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

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    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. Wolfsdenbrew

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    Oats...pale ales (american and english), belgians (especially saisons), dark beers, almost any style.
     
    FeDUBBELFIST likes this.
  8. barfdiggs

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

    Beer Trader

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

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

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    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. JebediahScooter

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    Pale ales with a smooth bitterness from FWH and big end-of-boil additions. Those have been my best received brews.
     
  13. mikehartigan

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    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. mikehartigan

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    Interesting. I don't recall the base style, but I judged one of those, too.
     
  15. DocT

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    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

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

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

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

    jmw

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    Usually some measure of rye malt.
    Always a few drops of gorse extract (amount varies by style)
     
  20. PangaeaBeerFood

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    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

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    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

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    Unquestionable awesomeness.
     
  23. carteravebrew

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    If you ask my wife...money.

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

    Subscriber Beer Trader

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

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    methamphetamine.

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

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

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    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.
     
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