Apfelbier Tasting

Very cloudy beer, even after over a month in the bottle.

Appearance: Hella cloudy. Darker shade of yellow. Fluffy persistent white head.

Aroma: Malty/grainy, cidery and a little bit spicy

Flavour: Crisp and very dry with a very slight tartness following the swallow. Hints of cinnamon and pie spices, but it's subtle rather than in your face.

Mouthfeel: Small bubbles of carbonation, thin and very dry. Slightly bitter, a bit acidic.

Overall: I think it's good. The beer is very drinkable, and I appreciate that the spice is more subtle than in your face. My only qualm is that it is really dry and doesn't have any residual sweetness. I should have added a fraction of honey malt or something to favor the cider and spice flavors.

Apfelbier, because pumpkin spice is so last year.

This is the last time this beer would be this clear (Racking from kettle to carboy)

As we in the northern hemisphere face the dark winter, a yearning for solace from the cold fills our hearts. While typically I have made a pumpkin spice beer each year around this time I decided this year that I was sick of pumpkin spice and wanted to do something a bit different.

Oktoberfest, Marzen, a Belated Tasting.

Malty Goodness

This beer turned out very well. I've been staying true to a lager-kick I have going on. I'm slowly tuning the malt darker and darker in the lagers in this series. I began with a Helles that was aged on 10# of cooked apples and some spices (still lagering), have moved on to this amber malty oktoberfest, will next be brewing a Munich dunkel, and as the finale I think I will make a sweet-stout in the style of schwarzbier.

Appearance: Mostly clear, but not perfectly so. could probably be crystal if I left the bottles in the fridge for a few days. Burnt-orange colour, but a pure white head that persists for the entirety of the glass.

Aroma: Cracked grain, very grainy and bread like.

Flavour: Similar to aroma: very grainy, bready and malty. Slight fruitiness from the munich malt. Finishes with a slight graham cracker flavor.

Moutfeel: Moderate carbonation, not thin but not chewy or heavy. Very quaffable.

Overall: Pretty much everything I was hoping for. It's malty and grainy, not really any bitterness to speak of, and very acceptable to the average friend that wants a beer.

Berliner-Ryesse with Lemon zest, GOP and black pepper (Tasting)

A dark picture for a dark outcome

This has been my first berliner (weisse) experience. As seen in my post here, I decided to go the traditional route by not boiling the wort at all, and I innoculated with a starter I made from grain.
For most people, Berliners can be pretty quick turn around sour beers that can be done in a month or two, or much sooner if you do kettle souring, but for me I had to leave this beer for several months.

Here's the problem: