I'm always up to trying new beers, even when they sound fucked up.I almost got this...but read chili and chocolate malt then put it down and was like wtf??
The malt is referring to the specific grains used to make the beer that have characteristics of those flavors, they should be not overwhelming (although I have never heard of a grain with a chili characteristic, so maybe they used actual chili's). Pretty much any stout, scotch or other dark beer uses chocolate malts (grains, not milkshakes) in them.I almost got this...but read chili and chocolate malt then put it down and was like wtf??
I have a pretty nice home brew set up. Have a kezzer with three taps and cornies. Just started doing all grain batches with your typical Home Depot cooler mash tun. The biggest issue I have right now is I don't have very good fermentation temperature control. Total I have maybe a dozen beers under my belt, nothing to the quality I hope to reach as of yet, but nothing that wasn't decent-to-good either.So does anyone on here brew their own? Pretty fun/cheap hobby. All of your family and friends will love it too. I've made everything from lager, wheats, pales, porters, stouts.
I'm going to brew a centennial hopped pale today or tomorrow, then an oatmeal stout in a few weeks. Next step is switching to all grain, not that the extract brews are bad, and I'll still do them from time to time I imagine...I'm just ready to make the move.
The last pale I used a shit ton of citra hops, it turned out great but was a little expensive. I'm going to try it again soon, I'll try doing the same recipe but all grain next time, see how much different it tastes.
I would say Youngs is more smoothe and milky, while the Rogue is more "beer-like", it has more bite to it.Only Chocolate beer I've really had was Sam Adam's Chocolate Bock (and loved it). How do the Rogue and Young's compare?
... Not like I'll ever find them where I am, though =/