Season 2, Episode 33 – This week, homebrew from Nagel and special guest Natalie DeNicholas.
Friend and fellow homebrewer, Natalie DeNicholas, joins us on the show this week with homebrew in hand. She’s been brewing for a few years now, and is a member of the famous southern California homebrew club, Maltose Falcons.
Natalie DeNicholas (via Instagram)First up are two saisons that Natalie brewed early in her homebrewing career. While she doesn’t remember the details of the recipes, she does remember the basics of each of the beers. The first saison we try poured brilliantly clear in the glass and smelled wonderful. This beer was pretty basic as saison recipes go, and was fermented with a French farmhouse yeast strain (assumably Wyeast 3711). The carbonation and flavor on this beer was great and served as a perfect opener for the show. The second saison was more in line with a tradition Belgian saison, made with belgian malts and fermented with a Belgian White Labs yeast strain (WLP565, more than likely).
Next up is Natalie’s anti-oatmeal stout. The recipe originally called for oats to be used in the mash but Natalie, well, forgot to add them. Whoops. It happens to us all at one point or another. This beer had a big chocolate aroma, and even though it didn’t have oats to beef up the body, it maintained a nice mouthfeel with a pleasantly sweet body. Great stuff, indeed.
We finish up with a kölsch from Mr. Nagel. Prior to the show, Greg thought about filtering this beer to see how much it would affect certain aspects of it, but he ultimately couldn’t find the time to get it done. Since this brew was version 1.0, he thought he’d bring it by anyway to get our feedback on how it could be improved. Temperature during fermentation can have a big impact on the yeast character of a beer, especially a kölsch. We all conclude that the ester profile is a bit much in this beer and fermenting at a cooler temperature might help reduce it to an acceptable level.
BREW THE SHIT OUT OF IT.
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