The Captain!! Posted July 11, 2019 Share Posted July 11, 2019 Second version of my house pale today. I’ve taken the caramalt out. Wheat will give it some mouthfeel. 7 Link to comment Share on other sites More sharing options...
ben 10 Posted July 11, 2019 Author Share Posted July 11, 2019 1 hour ago, The Captain!! said: I’ve taken the caramalt out. Looks like a nice dry pale there mate. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 11, 2019 Share Posted July 11, 2019 My next batch is a pale, just a bits of whatever suitable hops I have left in the freezer. Probably turn out really well and I'll never recreate it 🤣 4 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 11, 2019 Share Posted July 11, 2019 10 minutes ago, Ben 10 said: Looks like a nice dry pale there mate. Thanks mate. Yep, that’s the plan. Link to comment Share on other sites More sharing options...
ben 10 Posted July 11, 2019 Author Share Posted July 11, 2019 10 minutes ago, Otto Von Blotto said: Probably turn out really well and I'll never recreate it The only beer I remake is the Big Red. I like variety. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 11, 2019 Share Posted July 11, 2019 Mine are the red and the pilsner. I do remake others but far less frequently. Pretty well every pale ale I do is a different recipe though. Same with English ales. I like trying different hops and hop combos in them. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted July 11, 2019 Share Posted July 11, 2019 I have 5 beers where i keep the same malt and hops combo but im forever changing pitch and ferment temps and yeasts and the size of the pitch as well particularly in the belgian styles. 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted July 11, 2019 Share Posted July 11, 2019 Brewed a simple pale ale with galaxy and simcoe today. It was a rather smooth brewday 10 Link to comment Share on other sites More sharing options...
Pezzza Posted July 11, 2019 Share Posted July 11, 2019 On 7/4/2019 at 11:36 AM, Greeny1525229549 said: Yeah as i understand it the yeast multiplying throws flavour as well. Less multiplying means less flavour basically. So I fired up a W34/70 young yeast slurry and pitched into a lovely AG Lager (7kg malt in around 25L) at around 18 deg - it fired up quickly - and now is down at 11 deg C.... and still going strong. there were a few earlier festy smells... is that the case with such a beast? Not the general ferment smells w AG Ales in my very limited experience... 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 11, 2019 Share Posted July 11, 2019 @Beer Baron How are you finding the grainfather? Is the temp controller as good as they say they are? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted July 11, 2019 Share Posted July 11, 2019 27 minutes ago, Bearded Burbler said: So I fired up a W34/70 young yeast slurry and pitched into a lovely AG Lager (7kg malt in around 25L) at around 18 deg - it fired up quickly - and now is down at 11 deg C.... and still going strong. there were a few earlier festy smells... is that the case with such a beast? Not the general ferment smells w AG Ales in my very limited experience... That's a lot of malt in a lager. Yeah mate. Lagers smell totally different and not as nice smelling as ales in the ferment. 11c is a good temp for that yeast as well. 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted July 11, 2019 Share Posted July 11, 2019 24 minutes ago, The Captain!! said: @Beer Baron How are you finding the grainfather? Is the temp controller as good as they say they are? I absolutely love the machine!! My temperature rarely fluctuates and if it does it’s only 1 degree either way 3 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 11, 2019 Share Posted July 11, 2019 41 minutes ago, Greeny1525229549 said: That's a lot of malt in a lager. Yeah mate. Lagers smell totally different and not as nice smelling as ales in the ferment. 11c is a good temp for that yeast as well. Thanks Greeny. Yes mate am keen to get the ABV up there and you are deffo right is pretty heavy on the Malt for that style... am still early in my AG days but do like a beer with a bit more oooomph so is a bit of experimentation at this stage I guess... Really appreciate the feedback re the odours... was hoping it was not a bad thing... Guess the proof is in the pudding... will have to see how it turns out in my rudimentary non-keg bottling system ; ) Link to comment Share on other sites More sharing options...
Pezzza Posted July 11, 2019 Share Posted July 11, 2019 4 hours ago, Greeny1525229549 said: I have 5 beers where i keep the same malt and hops combo but im forever changing pitch and ferment temps and yeasts and the size of the pitch as well particularly in the belgian styles. Have you noticed marked flavour differences between the same malt-hops-water input but different temps - yeasts - pitch volumes Greeny? Am keen to have a crack at this myself... Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted July 11, 2019 Share Posted July 11, 2019 52 minutes ago, Bearded Burbler said: Have you noticed marked flavour differences between the same malt-hops-water input but different temps - yeasts - pitch volumes Greeny? Am keen to have a crack at this myself... Most definately for the Belgian styles. For lagers I now pitch minimum 1.5 million per ml per Plato but I have taken to pitching on the yeast cake and it would be double that. But it doesn't make a difference with lagers IMO. With my ales I try to pitch 1.0 million for my normal ales. For Belgians I have tried all sorts. 0.5 up to 1.0 at different temps and it gives a different result everytime. I have almost settled on a 0.75 and a pitch at a low Temp and ramp up method especially for the high ABV beers as it gives a good balance of the alcohol flavours and the esters. But with the Belgian beers it also depends on the yeast. The buggers all react differently. I love trying new things though. I have made probably 150 batches now and still trying new things. It's a great hobby 3 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted July 12, 2019 Share Posted July 12, 2019 Brew day tomorrow. GOnna do an Oatmeal stout. I bought 100 gms of Magnum also as well as 100 gms of EKG. Looking for about 30-35 IBU's, so i was thinking i could get the bittering from the magnum and get some flavour and aroma from the EKG's Any thoughts/suggestions/critiques 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 12, 2019 Share Posted July 12, 2019 2 hours ago, PaddyBrew2 said: Brew day tomorrow. GOnna do an Oatmeal stout. I bought 100 gms of Magnum also as well as 100 gms of EKG. Looking for about 30-35 IBU's, so i was thinking i could get the bittering from the magnum and get some flavour and aroma from the EKG's Any thoughts/suggestions/critiques Paddy it would be a terrible disgrace if you did not also add a bag of spuds?! Isn't that the secret ingredient to the Guinnless? Link to comment Share on other sites More sharing options...
The Captain!! Posted July 12, 2019 Share Posted July 12, 2019 2 hours ago, PaddyBrew2 said: Any thoughts/suggestions/critiques Seen as your going the Imperial oatmeal ha ha I would up that bitterness a little bit more to offset that malt, abv and sweetness from the 14% crystal malts. But it’s your beer, you have full control over that........ isn’t it great. 2 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted July 12, 2019 Share Posted July 12, 2019 2 hours ago, The Captain!! said: Seen as your going the Imperial oatmeal ha ha I would up that bitterness a little bit more to offset that malt, abv and sweetness from the 14% crystal malts. But it’s your beer, you have full control over that........ isn’t it great. Mate that’s exactly the feedback I’m looking for. From those in the know. What would you reckon for bittering. Get 40 ibus or so from magnum then use the ekg as late additions. Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted July 12, 2019 Share Posted July 12, 2019 Or get the bitterness up past 60 ,70 80 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 12, 2019 Share Posted July 12, 2019 I'd push it up to around 40-45. Not really sure you'll get anything out of late hops in a style like that though, might be better off saving them for another brew. Not every beer needs hop flavour and aroma. Some of them are all about the malt. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted July 12, 2019 Share Posted July 12, 2019 Yeah I agree with Otto there. With this sort of stout, i think you don’t want that in your face bitterness. Just enough to balance the crystal. Anyway, I’m off overseas now so by the time I’m back on board you’ll be drinking it 1 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted July 13, 2019 Share Posted July 13, 2019 Bon voyage El Capitan 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted July 13, 2019 Share Posted July 13, 2019 7 hours ago, The Captain!! said: Anyway, I’m off overseas now Bring me back a present!! Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted July 13, 2019 Share Posted July 13, 2019 On 7/11/2019 at 5:01 PM, Beer Baron said: Is that a strainer on top there @Beer Baron? Link to comment Share on other sites More sharing options...
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