Nate is drinking an I Can Believe It's Not Lager by Santoki Hates Hopping at Santoki's Warren
Bottle
yesterday
Nate is drinking an I Can Believe It's Not Lager by Santoki Hates Hopping at Santoki's Warren
Bottle
i made this! better after some cold conditioning. now like a fruity pale ale, than a pseudo lager
S Li is drinking an I Can Believe It's Not Lager by Santoki Hates Hopping at The House of Pomefiore
Bottle
keep up with it. right now it’s more of a traditional pale ale than a lager
Earned the Home Brewed Goodness badge!
Perry R is drinking an I Can Believe It's Not Lager by Santoki Hates Hopping at Santoki's Warren
Perry R is drinking an I Can Believe It's Not Lager by Santoki Hates Hopping at psylum.nyc
Bottle
copper ale and honey wheat notes.
Earned the Home Brewed Goodness (Level 4) badge!
Nate is drinking an I Can Believe It's Not Lager by Santoki Hates Hopping at Port Chester, NY
Bottle
2nd time having this. shared with fam. accidentally underfilled this arrowood bottle 😂 unfortunately, down with a bit of a cold tonight, but esters and fusels all over. tbh, better than i expected given the fermenter leak. rdwhahb, i s'pose
Earned the Home Brewed Goodness (Level 4) badge!
Nate: i also used espe kviek but i prolly shoulda used lutra. esters/fusels give it that unmistakeable homebrew smell. hot going down, over fruited, surprisingly bitter and aromatic despite no dry hop. disappointed in myself, but hey now i got more beer
Nate is drinking a Jeohanggi Pale Ale by Santoki Hates Hopping
Bottle
the last of my 1st homebrew! brought to st g for one last share. extract recipe with 2oz 참취 (aster scaber) tincture addition. still p carb'd, still got that 'erbaciousness at the end
Perry R is drinking a Jeohanggi Pale Ale by Santoki Hates Hopping at psylum.nyc
Bottle
extract with 2oz perilla soju
Nate is drinking a Jeohanggi Pale Ale by Santoki Hates Hopping at psylum.nyc
Bottle
extract with 2oz korean perilla soju tincture. bottled mid feb
Nate is drinking a Jeohanggi Pale Ale by Santoki Hates Hopping
Bottle
mid march. extract, 6oz korean perilla leaves (깻잎) tea and 1g acid blend. i didn't like 깻잎 until fairly recently. this actually turned out kinda nice and promising. minty/grassy/nutty notes still present despite the 1-dimensional sourness
Nate: not to be confused with shiso (variant of the same perilla species), which is mintier and 'spicier' with a stronger flavor
Nate: didn't clash too much with the pale ale sweetness, and i think there's a lot to play around with respect to the nuttiness
Nate: it's been used in beer occasionally, but nothing i can get my hands on. also unclear for which ones were using which variant
Nate: actually a little curious to try this in a rauchbier (since 깻잎 traditionally pairs well with savory meats) or a silly big imperial stout
Nate: i wonder how hard it is to make this the primary flavor, maybe similar to working with basil/mint/cilantro
Nate is drinking a Jeohanggi Pale Ale by Santoki Hates Hopping
Bottle
sometime early/mid march. extract, 500ml with 4oz soju tincture addition, bottle conditioned for ~3 weeks. taste had some booziness, which i sort of didn't expect. perhaps should've done a reduction on the tincture
Nate: on the flipside, 취나물 flavor was def present. wasn't the best match with the estery sweetness but was interesting for sure
Nate is drinking a Jeohanggi Pale Ale by Santoki Hates Hopping
Bottle
late feb. extract, 500ml with 2oz aster scaber (참취) 'tea' (rehydrated and boiled) and 1g acid blend additions, bottle conditioned ~2 weeks. i don't remember this being as sour as the 4oz soju/1g acid, and tbh bottling day was a bit of a 2am shitshow
Nate: the 취나물 flavor was def weak tho
Nate is drinking a Jeohanggi Pale Ale by Santoki Hates Hopping
Bottle
St G share from march! extract, sat in primary for 4 weeks (oops), around 4oz soju tincture of aster scaber (참취) and 1g acid blend (malic/citric/tartaric 50/40/10) to 500ml bottle at bottling, and ""bottle conditioned"" for 2 ish (like 4) weeks
Nate: already a little too estery/fruity, prolly because of sitting around a little too long before bottling
Nate: acid was a little overpowering and expectedly one-note (given it is a fake sour /direct add)
Nate: sweet + sour in this not a great match for the earthily bitter n aromatic 취나물 herb. it got a bit smacked around rather than enhanced
Nate: def gonna try dry-gruiting with it. 99% of store 취나물 in the US is dried anyway. amusingly, i think it might go well with a hoppy ipa
Nate: but i think the flavor as primary might be really nice in a wild-ish saison
Nate: all in all, was fun n educational 🤗didn't want to play around with the whole batch on my first homebrew, so these scratched my itch for now
one bottle got infected and foamed up. the bit that was left actually tasted kinda good, some brett-like tang to it. another one was p standard. third one was almost a tad sour?