I am a german Brewmaster and all you said was the right advice for the homebrewer´s. But here in Germany we learn from the beginning in university to get the most extrakt out of the malt, what means you read your malt data mostly after the new harvest in september and then make the adjustments for the rest of the year and blend so long the "old" beer with the new so the consumer doesn´t recognize the new season.
First Line Is SO SO DEAD ON , It’s Extremely Important To LEARN From ANY Mistakes, Made A Carob Sage Porter And The First Batch Was A HUGE Hit So People Begged Me To Make More, Well I Got To Heady And Completely Ahead Of Myself, First Batch I Used Dried Sage, Second Batch Fresh Sage, Well Like Chocolate Fresh Herbs Are Loaded With Tannins And Sadly Not Only Can Kill Head Retention Can Cause Off Flavoring Among Other Things, If You’re Passionate You Admit Mistakes And Learn So You Can Better Yourself And Grow In Positive Manner And Share Moving Forward So I Sincerely Appreciate This…
Agree, I think a nod to an important beer is nice, but cloning removes the personal element from brewing. I like Öö from Pohjala but there is a bit of me in my recipe, for better or worst X-D
I have to remind myself often of that last point. Along those lines, I love this quote from Salvador Dali - "The first man to compare the cheeks of a young woman to a rose was obviously a poet; the first to repeat it was possibly an idiot."
Process is the most important thing for brewing a good beer. Great brewers can make great beers from mediocre recipes. You can’t brew great beer without great ingredients. Don’t try to be like everyone else - you need to develop your own texture. You can get theory from AI - you need a signature style from your own process. Don’t try to be like anyone else!
