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by **grisell** » Sun Apr 10, 2011 8:07 pm

There is a German beer sold here, Jever Fun. It's supposedly totally alcohol-free, and after what I've heard, it's comparatively good. Maybe something, Phil?

by **NCPaul** » Sun Apr 10, 2011 11:26 pm

In the frementer; OG 1.044. I did add the late hops. I hope I didn't screw this up, I'll know in about 7 weeks. The spent grain will go in the garden.

by **wheels** » Sun Apr 10, 2011 11:27 pm

grisell wrote:There is a German beer sold here, Jever Fun. It's supposedly totally alcohol-free, and after what I've heard, it's comparatively good. Maybe something, Phil?

Noted with thanks.

by **captain wassname** » Mon Apr 11, 2011 8:47 am

Well done Paul
I didnt mention you by name in order to keep the pressure off. AG is ready quite quickly 1 week warm conditioning and 1 week cold though more time helps.
I shall watch this space.

Jim

by **NCPaul** » Sun Apr 17, 2011 12:03 pm

Transferred to secondary; gravity 1.012. First I taste (smell) the smoke from the peat smoked grain, then a big malt chocolate taste followed by the hops bitter. I think this will be a fascinating beer after it ages.

by **captain wassname** » Sun Apr 17, 2011 9:39 pm

1 week warm and 2 weeks cold and you will know more or less what youve got.It will age well.

Jim

by **NCPaul** » Sat May 21, 2011 12:09 am

I'm going to have to change the label to include the word FANTASTIC.

Sausagemaking will be in a race with beerdrinking. I think the late hops gave it a great balance. A beer brewed in North America that even BriCan couldn't find fault with (I just have to figure out a way to get it to him).

by **BriCan** » Sat May 21, 2011 1:25 am

NCPaul wrote: A beer brewed in North America that even BriCan couldn't find fault with (I just have to figure out a way to get it to him).

I await with abated breath :lol:

by **JerBear** » Sat May 21, 2011 5:42 am

On my first foray into hops + charcuterie I made up a batch of hallertau hops sausage that came out pretty awesome and was really good with my hot-dogs. I can post the recipe if anyone's interested.

by **wheels** » Sat May 21, 2011 12:23 pm

Looks superb.

Phil

by **captain wassname** » Sat May 21, 2011 6:09 pm

Congratulations so pleased it turned out well for you.What did your brother think?

Jim

by **NCPaul** » Sat May 21, 2011 11:33 pm

Jim, I plan to give it to him next weekend; thanks again.

JerBear did you put hallertau hops into a sausage? At what level?

by **JerBear** » Sun May 22, 2011 11:32 pm

Turns out that I'm an idiot...I meant to say Hallertau hops mustard (not sausage) and yes, I put the hops in the mustard. My next step is to use the hops in a sausage recipe.

by **captain wassname** » Wed May 25, 2011 2:46 pm

JerBear.
Bangermuncher experimented with hop sausages and concluded that bits of hop were unpleasant.
If you search Im sure you will find it,maybe you could contribute there

Jim

by **captain wassname** » Wed May 25, 2011 2:49 pm

Its here
http://forum.sausagemaking.org/viewtopi ... 18041ff29e

Jim

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Beer in sausage?

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