TimmyR wrote:Effingbeer wrote:Neckbeardbeer tried it and said it turned out shitty.
Could you be more specific? What was wrong? How many cans did he use? Hops? Yeast?
First off, a quick overview of my process. I fermented in my ferm chamber (freezer with temp controller) at about 66F. I didn't boil, just dumped it all in a Mr. Beer fermenter someone had given me a couple of years back as I didn't feel like making a 5 gallon experimental brew. I can't remember exactly which yeast I used at this point but it was either S-04 or US-05. Dry hop of centennial for about 7 days. Put some sugar straight in the bottles, Mr. Beer style.
It's just "not right." I just poured another one to try and remember what was odd about it. The dry hop character is fighting with the rest of the beer. At first you get this really odd flavor, centennial fighting with the flavors in the rest of the beer then you start to get a bit more of the winter warmer coming through.
I need to do the experiment again because I think JZ is on to something but just missed the mark a little on malt selection. I don't think the issue was the use of mosaic like they discussed. My results seem similar. I think if you took a pale ale or IPA can from Mr. Beer and took the same approach you really would have a good beer. All of the other aspects of the beer seem just like any extract beer I've ever made, just that one odd flavor conflict.
