RepSpec Posted July 24, 2018 Share Posted July 24, 2018 MR banks is a favourite of mine...might have to drop in there and have a few when my dry july finishes Link to comment Share on other sites More sharing options...
The Captain!! Posted July 24, 2018 Author Share Posted July 24, 2018 I think your bang on with that description @therealthing691 I do think it would be nice in the pool on a 40 plus degree day. But so would a dry Nelson Sauvin Saison. I probably will put a batch down of this style just to have a crack at it, but probably give most away ha ha ha Link to comment Share on other sites More sharing options...
Beer Baron Posted July 24, 2018 Share Posted July 24, 2018 2 hours ago, RepSpec said: MR banks is a favourite of mine...might have to drop in there and have a few when my dry july finishes It has been a dry July. My grass is all dry and dead. Is that what dry July means?? Link to comment Share on other sites More sharing options...
ZedT Posted July 24, 2018 Share Posted July 24, 2018 4 hours ago, RepSpec said: Its a IPA thats low bitterness, dry style, but high flavour and bubbly? Is that right? Im curious behind the reason for the style... is it to make the "heavier styles" (ie IPA) easier to drink and more sessionable LOL my thought exactly, why did they even call it an IPA with IBU of 26 :D. I haven't tasted this particular beer but I know the style, big hoppy flavour with a mish-mash of hops, followd by some sweetness and then a big fat nothing, leaving you there to scratch your head And the naming of it LOL - BRUT Link to comment Share on other sites More sharing options...
The Captain!! Posted July 24, 2018 Author Share Posted July 24, 2018 3 hours ago, ZedT said: why did they even call it an IPA Because that’s what sells in America. Same as the NEIPA, it’s a hoppy pale, Session IPA is a hoppy pale. But if it’s got those three magical letters......... it sells. Marketing at its finest right there. Bit of a shame really. They could have called it a bone dry fruity pale ale resembling champagne. Or for short a BDFPARC. That’ll sell right? ? Link to comment Share on other sites More sharing options...
PB2 Posted July 24, 2018 Share Posted July 24, 2018 Reminds me of a bloke who ran a beer store in Melbourne. He had a particular beer label in stock, which he rated, but it just wasn't selling. Rather than drinking it himself or placing it in the specials bin, he wrote "IPA" on the top of the front label with a permanent maker - sure enough, it walked out the of the store! Link to comment Share on other sites More sharing options...
Beerlust Posted July 25, 2018 Share Posted July 25, 2018 18 hours ago, ZedT said: LOL my thought exactly, why did they even call it an IPA with IBU of 26 :D. I haven't tasted this particular beer but I know the style, big hoppy flavour with a mish-mash of hops, followd by some sweetness and then a big fat nothing, leaving you there to scratch your head Most of the commercial dry enzyme beers are bittered very low around 12-15 IBU due to nobody in the beer. 26 IBU in a beer with no body would be quite noticeable. 18 hours ago, ZedT said: ...And the naming of it LOL - BRUT BRUT is a French champagne term meaning "dry". So the naming is quite appropriate for this style of beer. I've seen a beer of this type coming for sometime now. It was inevitable (IMHO). I believe there is potentially a HUGE market out there for a beer sculptured around this Champagne-like premise if done well. A lot of women love to drink champagne. Wouldn't it be something if a beer could be created with those in mind that attracts them to drinking beer? The use of Saison & champagne yeasts &/or dry enzyme with the right hopping & aromatics...the mind boggles at what could be created. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
RepSpec Posted July 25, 2018 Share Posted July 25, 2018 you referring to the lack of "body" in the beer ie the "dry" style Lusty? So these are just say a "hahn super dry" loaded with hops? But hops to suit a style ie Nelson Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 25, 2018 Share Posted July 25, 2018 I think he means there aren't any people in the beer. Link to comment Share on other sites More sharing options...
Hairy Posted July 25, 2018 Share Posted July 25, 2018 9 minutes ago, Otto Von Blotto said: I think he means there aren't any people in the beer. You shouldn't pick on Lusty's typos. He wouldn't do that to anyone else!! Link to comment Share on other sites More sharing options...
Wobbly74 Posted July 26, 2018 Share Posted July 26, 2018 https://en.m.wikipedia.org/wiki/Champale Link to comment Share on other sites More sharing options...
The Captain!! Posted July 26, 2018 Author Share Posted July 26, 2018 8 hours ago, Wobbly74 said: https://en.m.wikipedia.org/wiki/Champale Yep, like I’ve said before there have been many a brewery making this type of beer before so I don’t really think the guys just recently can take credit for “inventing” it. Good read though Woggly I had not seen that one before. Kirk Link to comment Share on other sites More sharing options...
Wobbly74 Posted July 27, 2018 Share Posted July 27, 2018 15 hours ago, The Captain1525230099 said: Woggly Link to comment Share on other sites More sharing options...
The Captain!! Posted July 27, 2018 Author Share Posted July 27, 2018 Sorry mate, bloody auto correct. ? Link to comment Share on other sites More sharing options...
therealthing691 Posted July 27, 2018 Share Posted July 27, 2018 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 28, 2018 Author Share Posted July 28, 2018 So I’ve tried to purchase the yeast (Wyeast 1217) however not having any luck as it’s a special strain apparently. What other strain should I use in this beer. Something high attenuation and flocculation with neutral flavour. Im just thinking bigger it and go with WLP001/ Wyeast 1056. Captain Link to comment Share on other sites More sharing options...
The Captain!! Posted July 28, 2018 Author Share Posted July 28, 2018 Just did some reading and the WPL001 has the same round about figures for the Wyeast 1217, so just going to go with that. I’ve got it on hand too so that makes it even better. Captain Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 28, 2018 Share Posted July 28, 2018 I'd like to try 1217 but I'll wait till it's available again, I mean I kinda have to anyway . In the meantime I'm going back to 1056, not a real fan of the tartness the 1272 gives. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 28, 2018 Author Share Posted July 28, 2018 True true. I’d love to give it a go, i was actually excited about it till I found out it was a special release. 1272 brings tartness? Hmmm not sure I’d like that in a hoppy pale or similar. But I might try it down the track sometime. Captain Link to comment Share on other sites More sharing options...
The Captain!! Posted August 1, 2018 Author Share Posted August 1, 2018 I’ll be brewing this tomorrow. Posted in the brew day thread. Ill be sure to keep yas posted on how it goes. Captain Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 1, 2018 Share Posted August 1, 2018 On 7/29/2018 at 9:16 AM, The Captain1525230099 said: True true. I’d love to give it a go, i was actually excited about it till I found out it was a special release. 1272 brings tartness? Hmmm not sure I’d like that in a hoppy pale or similar. But I might try it down the track sometime. Captain Yeah, I must have skipped past that when I read its description before I bought it. However the high sulphate level in the water probably didn't help either as it causes it to finish drier. I've dialled it back more recently though with better results. Even so, I'll be going back to old faithful for the next 10-15 batches. Link to comment Share on other sites More sharing options...
The Captain!! Posted August 6, 2018 Author Share Posted August 6, 2018 Well the Brut IPA is in the fermenter. Pitched a sloppy slurry of WLP001 along with the enzyme Link to comment Share on other sites More sharing options...
ben 10 Posted August 6, 2018 Share Posted August 6, 2018 4 hours ago, The Captain1525230099 said: Well the Brut IPA is in the fermenter. I'll post you a RIS in return for a bottle mate. Link to comment Share on other sites More sharing options...
ben 10 Posted August 6, 2018 Share Posted August 6, 2018 On 7/29/2018 at 9:12 AM, Otto Von Blotto said: not a real fan of the tartness the 1272 gives. Based on your recommendation I will order some. I like a tart. Link to comment Share on other sites More sharing options...
The Captain!! Posted August 6, 2018 Author Share Posted August 6, 2018 14 minutes ago, Ben 10 said: I'll post you a RIS in return for a bottle mate. Yep. Sure thing. I just hope it’s good. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.