Rowbrew Posted July 1, 2018 Share Posted July 1, 2018 Beautiful red colour you got there Ben. Very impressed! Link to comment Share on other sites More sharing options...
Beerlust Posted July 1, 2018 Share Posted July 1, 2018 I kegged & fast carbed up my most recent 'Enterprising Lager' recipe earlier today. Have had a few already. It's very interesting to me. Once I move past the obvious flaw of too much body & a tad too much sweetness still remaining in the beer, it is quite amazing how the yeast has impacted on the hopping of the beer vs my typical ale strains. I know this happens & pushed the IBU envelope higher to compensate with this beer I'm trying to perfect, & yet the lager strain has still smoothed it out a little lower than I was aiming for. I don't normally like to use harsher toned hops for long boil addition bittering, but will look to use the cascade for 60mins next time around as the lager yeast seems to deal with this aspect very well. The lack of Nelson Sauvin influence via dry hopping is evident & also detracts from a better experience when drinking, but I'm glad I didn't waste what I had left on the dry hop given the body & sweetness issues. It still drinks quite well without being anything special. Cheers Lusty. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 1, 2018 Share Posted July 1, 2018 Hey Lusty, Ive been awaiting for this. Glad it turned out good for ya even if there is the obvious flaws to the beer. Keep at it Lusty as that grail is only a few brews away. Captain Link to comment Share on other sites More sharing options...
joolbag Posted July 1, 2018 Share Posted July 1, 2018 On 6/30/2018 at 4:49 PM, Ben 10 said: Early taster of an Enigma Galaxy Kolsch. Freak nuck buck my mouth, holy crap tastic beer. Yum. Hey Benny I tried to search for this recipe but came up with zeros. Do you mind posting? I've just brewed my first kolsch and kept it traditional with hallertau at 60mins. I've seen you and lusty trey modern variations using galaxy, etc. Would love to see your recipes for future inspiration. Jools Link to comment Share on other sites More sharing options...
Beerlust Posted July 1, 2018 Share Posted July 1, 2018 Quote Hey Lusty, Ive been awaiting for this. Glad it turned out good for ya even if there is the obvious flaws to the beer. Keep at it Lusty as that grail is only a few brews away. Thanks mate. It's not great by any stretch, & I only posted how it turned out to show that when experimenting it's OK to not hit the high points everytime, & it's OK to take a hit as long as you gain some value from that. And you often do. I did this time around. You look to be brewing some great beers from the recipe listings you have posted recently. I'm very envious. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted July 1, 2018 Share Posted July 1, 2018 Friday night I had one of my Mosaic Rye lagers, definitely improved with an extra week in the bottle... tasty! I followed it up with an Aramis pils. The bitterness is mellowing a little now and the hop aroma is dropping off slightly, but the hop flavour still comes to the fore in a very nice way. Delicious! Last night I had one of my second runnings Nelson Sauvin Amber lagers. I like it, there's plenty of flavour from all the Munich malt which seems to combine nicely with the NS hops. The chocolate malt gives a slight dryness to the finish which makes me want to take another sip. Tonight I had one of my few remaining bottles of kumquat saison. As the tartness mellows over time it has reached a nice balanced to my taste buds, so I enjoyed this one as well. See what my brother in law thinks of them. I will have 10 different beers ready for him to try in a month's time ... Ahhh the beauty of bottling! Although some of them will be via my Tap-a-draft. Cheers, John Link to comment Share on other sites More sharing options...
The Captain!! Posted July 1, 2018 Share Posted July 1, 2018 So a couple more nights at work then home. To which I’ll have another couple of brews to try. I’m really looking forward to my first stout actually. Just to see if it’ll either be a good to drink now or one to cellar for a bit. Im very EXCITED Captain Link to comment Share on other sites More sharing options...
porschemad911 Posted July 1, 2018 Share Posted July 1, 2018 Nice Kirk, hard to beat a good Stout once the colder weather rolls around! Or any time actually, I like them in tropical heat too. Cheers, John Link to comment Share on other sites More sharing options...
ben 10 Posted July 1, 2018 Share Posted July 1, 2018 8 hours ago, joolbag said: Hey Benny I tried to search for this recipe but came up with zeros. Recipe: kolsch III 343 Brewer: Grumpy Style: Kölsch TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.054 SG Estimated Color: 8.3 EBC Estimated IBU: 36.7 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 - 3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 - 1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 4 57.1 % 2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 5 38.1 % 0.25 kg Munich II (Weyermann) (16.7 EBC) Grain 6 4.8 % 10.00 g Super Pride [13.90 %] - First Wort 60.0 Hop 7 15.2 IBUs 30.00 g Enigma [15.90 %] - Steep/Whirlpool 20.0 Hop 8 14.3 IBUs 15.00 g Galaxy [15.90 %] - Steep/Whirlpool 20.0 Hop 9 7.2 IBUs 1.0 pkg German Ale (Wyeast Labs #1007) [124.21 m Yeast 10 - 30.00 g Enigma [15.90 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs 15.00 g Galaxy [15.90 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
ben 10 Posted July 1, 2018 Share Posted July 1, 2018 JAOM... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 1, 2018 Share Posted July 1, 2018 10 hours ago, porschemad911 said: See what my brother in law thinks of them. I will have 10 different beers ready for him to try in a month's time ... Ahhh the beauty of bottling! Although some of them will be via my Tap-a-draft. Cheers, John There's always this. I did get some bottles off a guy who had something similar once. He also had about 5 fermenters going at once though. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 1, 2018 Share Posted July 1, 2018 That’s rediculous. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 2, 2018 Share Posted July 2, 2018 Nice setup though! Link to comment Share on other sites More sharing options...
joolbag Posted July 2, 2018 Share Posted July 2, 2018 Thanks @Ben 10. Interesting whirlpool and dry hop additions. And the high IBU. I'll give it a go as a modern take on Kolsch. Not dissimilar to some of the late hopped pilsners I have been brewing of late. The hops are there, but they have that pilsner crispness and malt flavour that distinguishes them from a hopped up pale ale. Link to comment Share on other sites More sharing options...
Beerlust Posted July 2, 2018 Share Posted July 2, 2018 18 hours ago, joolbag said: ...I've seen you and lusty trey modern variations using galaxy, etc. Would love to see your recipes for future inspiration. Briess Pilsen Light LME 1.5kg Pilsen Light Dry Malt Extract 250gms Pilsner Malt grain 500gms Vienna Malt grain 500gms Rye Malt grain 300gms CaraHell grain 250gms Galaxy 20gms @ 20mins Ella 20gms @ 5mins Galaxy 60gms 80°C hop tea Galaxy 75gms dry hopped Ella 25gms dry hopped Wyeast Kolsch 2565 (1 litre starter) Brewed to 23 litres Ferment @ 15°C OG = approx. 1.044 FG = expected 1.010-1.012 Bottled ABV = approx. 4.5% EBC = 6.8 IBU = 25.1 That makes... ...this. Definitely one of my best beers. Cheers, Lusty. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 3, 2018 Share Posted July 3, 2018 So............ I tried my first stout last night and it tastes really really good. Dark, slightly sweet, hint of coffee, and a tiny bit of roast. Really good beer actually for my tastes. It’s just not fully carb’d yet. Dammit. Its been sitting in the FV freezer for 8 days at 19c while the other two beers are fermenting. Thought itd be carbd by now. Ill give it another two weeks and if it’s not carbd I’ll have to think about repackaging. Captain Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 4, 2018 Share Posted July 4, 2018 How under carbed is it? I know it's personal taste but I can enjoy stouts that are almost flat. Generally I prefer them about half to 3/4 carb level compared to my other beers. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 4, 2018 Share Posted July 4, 2018 No head at all. Almost flat. Basically the same amount of carb as the sg sample before bottling. The beer is really tasty just would be better with a little carb. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 4, 2018 Share Posted July 4, 2018 I put about two thirds the amount of sugar required for standard carb in at bottling. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 4, 2018 Share Posted July 4, 2018 Maybe just needs more time. You'd expect them to be more carbonated than that after 8 days though. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 4, 2018 Share Posted July 4, 2018 Yeah that’s my thoughts. Especially at 19c. I’ll give it another two weeks and see how they go. Link to comment Share on other sites More sharing options...
Beerlust Posted July 4, 2018 Share Posted July 4, 2018 10 minutes ago, The Captain1525230099 said: Yeah that’s my thoughts. Especially at 19c. I’ll give it another two weeks and see how they go. 8-9 days LOL! Leave it alone ya greedy buggar! One week will give a very basic level of carbonation. A couple more weeks & it should be a lot better. This is one of the reasons I shifted to kegging. With the fast carb method I use, I can have it on the pour within 90mins from filling the keg. Gold! The beer sounds very nice. Cheers & good brewing. Lusty. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 4, 2018 Share Posted July 4, 2018 Patience is not one of my best virtues. Lusty Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 4, 2018 Share Posted July 4, 2018 I reckon if you need to have beer pouring 90 minutes after filling a keg then you need a better set up or better brew scheduling Mind you, I'm too lazy to faff around shaking and rolling kegs around, it's easier to just stick it in the fridge and turn the pressure up and be drinking it the next night, or in the case of the current two kegs use serving pressure as I had other beer I could drink in the meantime. The red ale should be ready for a sample tomorrow night. Plus it gives it a bit more conditioning time. When we move house next year I'm gonna get another fermenter and another fridge for it, so I can have two batches going a few days apart and essentially double my production. Might stop me from having to buy beer every 5-6 weeks. Link to comment Share on other sites More sharing options...
joolbag Posted July 4, 2018 Share Posted July 4, 2018 Kelsey I don't get why your current brewing schedule doesn't keep continuous beer on tap. I read before how you wait for all three kegs to be filled before tapping. Is there a good reason for this? My friends tap a keg as soon as it is filled and once it is carbed, it is ready to drink so they have continuous brew --> fermenter --> keg. Or is it that you and friend's consumption of beer outstrips supply? confused. Link to comment Share on other sites More sharing options...
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