The first is the second incarnation of the chamomile beer that I made this year. Remembering to include the toasted oats this time was wise but even with that, the chamomile tea was overwhelming. I just need to cut back on that ingredient. It’s potent.
I am starting to think that adding tea to most beers is something that needs to be done with a softer touch. Previously I wasn’t getting much flavor from the tea but overdoing it makes for a beer that is less drinkable, even when it has come out without any other flaws. Better note taking and a lighter hand may improve this adjunct, all in all.
That aside: the oats gave this beer a bit more body and a touch of sweetness to help keep the chamomile from running away with everything, as it did with the last beer. Good stuff but I need to make it much earlier in the year so it matches the warmer weather.
The second is a red ale and it’s really good. Vaguely fruity nose but a nice malty flavor overall. Not too heavy; the kind of beer I could give to someone in nearly any situation and they would find it acceptable, if not excellent.
There is a quirk: the finish has a slightly sour touch to it. I believe this is from the yeast. One of the benefits of the yeast experiment was that I got to try an ale with Wyeast’s Denny’s Favorite. There was a similar aftertaste, as though the beer was barely starting on the sour ale journey-a hint but no more- and I think this will be good information to have for the future, because it could be an interesting addition to certain ales.
The bad? This is one of my ‘lost’ recipes, missed in the laptop crash of ’12. I suspect the Denny’s Favorite yeast but I can’t actually provide evidence of it.