Hairy Posted February 7, 2020 Share Posted February 7, 2020 1 hour ago, Beerlust said: Being Magnum, I'd just bet on "woody" across the board. Yes, it definitely gives me one of those. Lovely stuff. 6 Link to comment Share on other sites More sharing options...
Norris! Posted February 7, 2020 Share Posted February 7, 2020 Still sipping on the Amarillo SMASH with Barrett Burston Pale Ale Malt. The hop bite continues to diminish and the brew keeps getting better. This isn't a 5/5 brew but a strong 3/5 maybe a 4/5. What holds it back is the one dimensional side of it. A good base to experiment with though. I would add some wheat to this and maybe play with the colour some, try to get it deep red and or orange with the same aroma and flavour. I would add at least one other hop, also. Maybe something piney/dank or keep pushing the fruity citrus side of it. Cheers Norris 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted February 7, 2020 Share Posted February 7, 2020 Hey @Norris! Smash beers are good for seeing what a hop does but yeah, I reckon it’s a bit one dimensional but most you’ll find quite drinkable 1 Link to comment Share on other sites More sharing options...
Marty_G Posted February 7, 2020 Share Posted February 7, 2020 Well there it is my first AG Pilsner and 2nd AG brew. Pretty much followed the recipe of @Otto Von Blotto and fermented with a slurry of Urquell 2001. However, I shortened the 90min boil and reduced the ABV to 3.9%. which is the target for all my beers now. It was CC'd for a week then transfered to a keg, finned and left on the gas @ 20psi for a week in my lagering fridge at 20. Tapped it today and could not help myself. Tastes great will leave it to lager in my kegger for another month before it becomes part of my regular bank of beers. Must say I am pretty chuffed right now as I have been trying to make a Pilsner of this quality for nearly 2 years and have failed every time. My verdict, you can't make a good Pilsner from kits and bits. Well not one to the standard I want. Oh, the clarity will improve as it was the 1st beer from keg. 11 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted February 7, 2020 Share Posted February 7, 2020 Congrats @MartyG1525230263 Im stoked for ya mate. 1 Link to comment Share on other sites More sharing options...
Marty_G Posted February 7, 2020 Share Posted February 7, 2020 Just now, The Captain!! said: Congrats @MartyG1525230263 Im stoked for ya mate. Oh you would love it Captain you crazy lager drinker you. 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted February 7, 2020 Share Posted February 7, 2020 Just now, MartyG1525230263 said: Oh you would love it Captain you crazy lager drinker you. Ha ha ha Yeah Nah! I’m just happy your happy. 2 Link to comment Share on other sites More sharing options...
Marty_G Posted February 7, 2020 Share Posted February 7, 2020 2 minutes ago, The Captain!! said: I’m just happy your happy. Thanks bud... Link to comment Share on other sites More sharing options...
Pezzza Posted February 7, 2020 Share Posted February 7, 2020 The Golden Ale... naturally carbed in the Keg... probably the wrong glass.... but it is finally raining... so who cares... creamiest beer in the world: 12 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted February 7, 2020 Share Posted February 7, 2020 Who needs nitro when you have a head like that congrats marty mate. It’s a great feeling when you make it from scratch and I’m not saying this cos I’m single but the first gulp off a new batch is better than any root, even a good looking one 1 3 Link to comment Share on other sites More sharing options...
Marty_G Posted February 7, 2020 Share Posted February 7, 2020 10 minutes ago, Bearded Burbler said: The Golden Ale... naturally carbed in the Keg... so pressure fermented? What do you think of it, the pressure ferment that is. Link to comment Share on other sites More sharing options...
Marty_G Posted February 7, 2020 Share Posted February 7, 2020 8 minutes ago, PaddyBrew2 said: better than any root, even a good looking one You need to get better roots. 4 Link to comment Share on other sites More sharing options...
Dozer71 Posted February 7, 2020 Share Posted February 7, 2020 17 hours ago, ChristinaS1 said: For the past few brews I have been dropping the temp to 15C (soft crashing) before adding the dry hops, Remember reading about Brewdog (those of the massive hop additions) dry hopping at 14C so must be something in it. May need to try in my next big dry hop to see the effect. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted February 7, 2020 Share Posted February 7, 2020 40 minutes ago, MartyG1525230263 said: so pressure fermented? What do you think of it, the pressure ferment that is. Nargh. Nix pressure fermented. Standard well planned and executed AG Brew. However, naturally carbed in the Keg. Am wondering whether naturally carbed kegs actually deliver finer bubble texture. One LHBS fella did say that. This is fine bubble cream. Anyway... carbed in the keg as a secondary ferment. Then served w C02.... pure Gold. Link to comment Share on other sites More sharing options...
Marty_G Posted February 7, 2020 Share Posted February 7, 2020 1 minute ago, Bearded Burbler said: .. naturally carbed kegs .. So as a secondary ferment? Link to comment Share on other sites More sharing options...
Pezzza Posted February 7, 2020 Share Posted February 7, 2020 6 minutes ago, Dozer71 said: Remember reading about Brewdog (those of the massive hop additions) dry hopping at 14C so must be something in it. May need to try in my next big dry hop to see the effect. I reckon what @ChristinaS1 is likely to be spot on - as when you drop the temps - the volatiles - the hop oils - are not going to go missing... you won't smell them as they are not volatilising and leaving the brew... So dry hopping at cold temps is going to keep them in solution... so reckon that is a great idea and one I should try also ; ) 1 Link to comment Share on other sites More sharing options...
Pezzza Posted February 7, 2020 Share Posted February 7, 2020 1 minute ago, MartyG1525230263 said: So as a secondary ferment? Yep - as per the earlier post: 3 minutes ago, Bearded Burbler said: Anyway... carbed in the keg as a secondary ferment. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 7, 2020 Share Posted February 7, 2020 2 hours ago, Dozer71 said: Remember reading about Brewdog (those of the massive hop additions) dry hopping at 14C so must be something in it. May need to try in my next big dry hop to see the effect. 2 hours ago, Bearded Burbler said: I reckon what @ChristinaS1 is likely to be spot on - as when you drop the temps - the volatiles - the hop oils - are not going to go missing... you won't smell them as they are not volatilising and leaving the brew... So dry hopping at cold temps is going to keep them in solution... so reckon that is a great idea and one I should try also ; ) And it is not just Brewdog. Scott Janish says soft crashing is a common practice in craft breweries....If it is good enough for them, it is good enough for me. Cheers, Christina. 1 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted February 7, 2020 Share Posted February 7, 2020 Just like a keg hop 1 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 7, 2020 Share Posted February 7, 2020 (edited) @Beerlust Thanks for your input Lusty. Yes, of course the type of hop makes a difference. I am not sure why you picked Magnum as an example. Who uses Magnum as a hop stand addition?! Perhaps Saaz or Tettnang would be better examples, where you might choose 85C if you wanted to bring out herbal character, or 75C if you wanted to bring out woody character. Are you still using SFWH? That is neat; however, I don't think SFWH is particularly useful in preserving myrcene, as the wort is boiled afterwards. And is it even worth worrying about how much myrcene makes it into the FV? Doesn't the yeast pretty much get rid of it during fermentation? If you are interested in myrcene, look to dry hopping. That being said, some hop compounds are more durable than myrcene and do make it through fermentation, or are transformed during fermentation into other compounds, so late kettle and whirlpool additions are very important. We are all aware by now how much of a difference hop bursting makes. And I believe it was you who got me to try larger and longer hop stand additions. Cheers, Christina. Edited February 7, 2020 by ChristinaS1 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 8, 2020 Share Posted February 8, 2020 (edited) @The Captain!! El Capitano ver. 2 is carbed up now. It is nice, and easy drinking. I will make it again, but try and get it a little closer to Faded Jeans PA, now that I have your recipe. Meanwhile, this is not going to be a hardship to drink. Yum. Cheers, Christina. Edited February 8, 2020 by ChristinaS1 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted February 8, 2020 Share Posted February 8, 2020 1 hour ago, ChristinaS1 said: @The Captain!! El Capitano ver. 2 is carbed up now. It is nice, and easy drinking. I will make it again, but try and get it a little closer to Faded Jeans PA, now that I have your recipe. Meanwhile, this is not going to be a hardship to drink. Yum. Cheers, Christina. That’s great Christina. Glad it’s good. I’m also looking forward to you getting closer to Faded Jeans. It’s such a nice beer. Link to comment Share on other sites More sharing options...
Pezzza Posted February 8, 2020 Share Posted February 8, 2020 14 hours ago, Greeny1525229549 said: Just like a keg hop Yep good call cheers Greeny - Guess I should try this... Don't have kegs with that little hook for hanging it up... so just toss a SS tea ball in? 1 Link to comment Share on other sites More sharing options...
ben 10 Posted February 8, 2020 Share Posted February 8, 2020 3 Link to comment Share on other sites More sharing options...
Hilltop hops Posted February 8, 2020 Share Posted February 8, 2020 Citra and Mosaic hazy IPA. Been in the keg about 2.5 weeks. Started off looking really thick but is clearing up. Probably not true to the syle but its a tasty drop. 7 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now