Anybody have comments/experiences? I did one a month back…ala Lars Marius Garshol…great ferment but the beer was really gamey…clean hoppy but …gamey? (too much raw grain notes) and big headache in the morning…fermented with Kviek…pulled the tap…added Brett another month I will try it…Please let me know any ideas
Ie 90 minute mash, 180 sparge…barrel and ferment…hops added into mash…fermented like a mofo btw,the yeast loved it!
never cared for the character of raw beers, all of them had a pretty overwhelming doughy flavor that I found unpleasant.
Yep. I think people like them more for the novelty than the flavor.
Ahhhh…thats the word I was looking for…DOUGHY!! Egg-zackily!!! A little nauseating as well…hoping my little bretty friends will clean it up!!
I made one in the keptini style. I really liked it but it did have a slightly doughy taste I didn’t mind.