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Everything posted by porschemad911

  1. The Weihenstephaner Weissbier is good. Just lacking a little on the finish.
  2. This time I'm not going to do anything with the fermentables left in the extracted malt. If I was really a glutton for punishment and up for a very long evening I could always treat it as adjunct sugar (since most of the character is gone), add more malt and heated strike water and do a second mash. This second mash could produce a lighter-bodied bigger beer, eg something like a Brut IPA, Belgian Tripel or Golden Strong or maybe even a Double IPA. Maybe another time...
  3. So making tasty normal beer is not exactly difficult and I feel the need for a challenge. Am also enjoying the lack of alcohol. I want to try to make a really tasty beer at well under 2% ABV. There's many different techniques that commercial breweries (including Coopers) employ, but the one I think might work well is documented here at Briess: http://blog.brewingwithbriess.com/cold-extraction-of-malt-components-and-their-use-in-brewing-applications/ The trick is that you extract 90% of grain flavour and body / mouthfeel but only extract 25% of the fermentables. I think my Aramis Pils up next should be a good candidate. Normally I would be brewing it as a 1.050 OG, 50 IBU beer, but this time I'll be using the same amount of grain to get maybe a 1.020 OG beer and adjust the bittering to get about 27 IBU. Same late and dry hopping for that lovely herbal and lemon Aramis character. Process: 6:00am - Add grain to cold Canberra tap water in my cooler mash tun 8:00pm - run off (no sparge) into my kettle, raise to 67C and mash for an hour Boil / hop / no-chill in the kettle as normal Aiming for 11l of 1.020 SG wort in the fermenter from 3kg Gladfield pils malt and 18l cold strike water. I do have some Vienna and Munich lying around to, but think I'll stick to a SMaSH beer this time. Hopping 5g Aramis at FWH 30g Aramis at 10 mins 30g Aramis at flameout 30g Aramis dry hop Fermented with Wyeast 2278 slurry. Cheers, John
  4. True, and the secondary carbonation takes up some of the oxygen as well. If I was a kegger, I'd be priming and naturally carbonating in the keg myself. Cheers, John
  5. Nice one. I've had a couple of my wife's alcohol-free beers when I felt like something refreshing in the Canberra winter. And a sip from a few hydrometer samples to make sure the beer is ok (bottling tonight). Don't bother with scales, it's just a number. If you feel good that's the important thing. I did jump on the scales the other day but it still had no battery, same as when I last tried to use it a couple of months ago lol. Haven't put any in so in a couple of months the same thing will probably happen. My wife's a dietitian so I have forced healthy eating lol. And I'm not going to stop cycling to work or playing bball any time soon since I enjoy them too much. I can already feel my clothes getting looser and my wife is looking at me worriedly and telling me I need to eat more, so that's good. At least the Japanese denim in my wardrobe is more comfortable! Cheers, John
  6. Depends on the beer and need to keep an occasional eye on them as they age. After they've carbonated, keep them as cold as possible. In the fridge is best if you have room, but if not (like me) somewhere in a cool, dark cupboard with a fairly stable temp. The more bottles you have in there, the more stable the temp will be anyway. The priming rate for longer term storage can be a bit hit and miss. Diastaticus yeast variants benefit from a lower priming rate for example because they'll keep slowly breaking stuff down and chewing away. Another good reason to sample regularly... Can catch them and load up into the fridge before they get to over carbonated if necessary. As an aside on storage conditions, my Mum has hundreds if not thousands of bottles of wine stored at home in Adelaide. They live in her brick garage which gets very hot in summer. So in theory they should be vinegar, but I've had quite a few 20 year old bottles from her collection that were beautiful. So maybe wine (and perhaps bigger beers) are tougher than we think. Or at the very least can still evolve in interesting ways while deteriorating. Cheers, John
  7. Nothing worse than buying a replacement then immediately coming across the original as a coincidence while looking for something else. I'd be turning house and home upside down to find your little Hitachi first! Cheers, John
  8. Haha I'm no master, but mine did turn out as intended. Just that I don't like what I intended lol. Let time work it's magic and maybe I'll like it.
  9. Probably not, save the $20. Unless you're confident everyone else's will be worse! Might be a case of 'no medal awarded in this category'.
  10. I got it from Dan's, was going to send you a link but I realised it's not on the website. Must be a local store only thing.
  11. Do it! Just pick a suitable beer and don't over-carb it. Cheers, John
  12. Finally did my online entry... hopefully the beer tastes good by 31 July. Unfortunately I won't be able to taste it to find out if it's worth entering until it's too late, so fingers crossed. Cheers, John
  13. Sounds like a great day Lusty. Speaking of Bentspoke, they just released a new canned beer 'Big Nut', a black IPA. This was pretty good when I last had it on tap so I grabbed a 4-pack today to keep in the back of the fridge. Worth a try if you see it down in Adelaide. Cheers, John
  14. G'day BB, it's just something like this: https://www.bigw.com.au/product/wiltshire-classic-mesh-strainer/p/7164019/ Not going to catch all the little fines but great for the coarser stuff and hop matter. Haha so if you believe what some say my beers should quickly become undrinkable as they age due to horrible staling. Except that, some that make it to more than a year in the bottle keep tasting better and better. Cheers, John
  15. Last night I removed the second dry hop from my Black DIPL. I had a sip of the gravity sample to see how its travelling. It's down to 1.020 and I'm not sure it will get any lower with the high OG, mostly extract based wort composition. Has decent body, but a nice dryness and then you hit a wall of beautiful, intense hop flavour. I'll give it a few days to sort itself out post dry hops, then see if it's ready to bottle. Cheers, John
  16. Haha it brings its own stress! Where am I going to put all this beer? My beer cupboard is jam packed and I still have my Black DIPL to somehow squeeze in when I bottle it next week. Then I'm brewing my Aramis pils. Main problem with no drinking for July and at least half of August is that there is no egress to match the ingress. Maybe after brewing the pils (I already have all ingredients) I will be forced to wait a little before another brew evening. Cheers, John
  17. Yours sounds very cooperative. Haha if I ask mine 'do you want to do this the easy way or the hard way?' he tells me 'the hard way, I want the hard way!'. He'd be deliberately sneezing in all the bottles or using them as bowling pins or something.
  18. Haha he'd love to, but at 2 and a half it would be a disaster of epic proportions.
  19. All my brewing and bottling is done in the evenings after work / dinner / bathing my little boy and getting him off to bed.
  20. Cascade and a bit of Styrian Goldings.
  21. I guess even if you have kept the beer warm during primary to ferment with an ale yeast, there's nothing to stop you re-seeding some lager yeast or an ale/lager yeast blend (eg if you have a spare Coopers IS pack handy) at bottling. Wouldn't need much to ferment the tiny bit of priming sugar. Cheers, John
  22. I think that's ok Christina, Graham Wheeler recommends in Brew Your Own British Real Ale to mash at 65C. 2l/kg is pretty thick! I remember starting off around there to do a step mash with Red X malt... Felt much better after adding the dilution water to hit the next step. Good luck with the beer, sounds like a tasty mix of ingredients, and gluten reduced to boot. How has your wife been going with your Clarity Ferm beers? Cheers, John
  23. Agreed! Was one of my favourites when I visited the brewery a few years back. Really nicely balanced. Cheers, John
  24. Yes, they love my kumquat tree! And my kumquat tree loves them too, judging by the gazillions of fruit my wife and little boy have been harvesting. Cheers, John
  25. So for the Canadian Blonde - pure hop aroma throwing subtle spicy and floral characters Cheers, John
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