Your Signature

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

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  1. nathanjohnson

    nathanjohnson Initiate (0) Aug 5, 2007 Vermont

    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 Defender (657) Dec 4, 2008 Nevada

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

    skivtjerry Zealot (520) Mar 10, 2006 Vermont

    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 Aspirant (297) Sep 1, 2004 New York

    goodonezach likes this.
  5. skivtjerry

    skivtjerry Zealot (520) Mar 10, 2006 Vermont

    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 Initiate (0) May 9, 2004 Missouri

    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

    Wolfsdenbrew Initiate (0) Jun 16, 2004 New Mexico

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

    barfdiggs Initiate (0) Mar 22, 2011 California

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

    koopa Poo-Bah (1,825) Apr 20, 2008 New Jersey
    Beer Trader

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

    inchrisin Defender (654) Sep 25, 2008 Indiana

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

    BigAB Initiate (0) Aug 4, 2008 Iowa

    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

    JebediahScooter Initiate (0) Sep 5, 2010 Vermont

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

    mikehartigan Aspirant (290) Apr 9, 2007 Illinois

    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

    mikehartigan Aspirant (290) Apr 9, 2007 Illinois

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

    DocT Initiate (0) May 14, 2009 Idaho

    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 Defender (605) Jul 5, 2010 Maryland

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

    gtermi Meyvn (1,213) Apr 21, 2010 Texas

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

    quirkzoo Initiate (0) Jul 7, 2011 Colorado

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

    jmw Initiate (0) Feb 4, 2009 North Carolina

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

    PangaeaBeerFood Initiate (0) Nov 30, 2008 New York

    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 Meyvn (1,485) Jul 12, 2009 Pennsylvania
    Beer Trader

    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 Initiate (0) Dec 20, 2006 New York

    Unquestionable awesomeness.
  23. carteravebrew

    carteravebrew Zealot (503) Jan 21, 2010 Colorado

    If you ask my

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

    BumpkinBrewer Disciple (348) Jan 6, 2010 Massachusetts
    Beer Trader

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

    billandsuz Aspirant (297) Sep 1, 2004 New York


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

    skivtjerry Zealot (520) Mar 10, 2006 Vermont

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

    mrjimcat Initiate (54) Nov 22, 2002 New York

    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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