PaddyBrew2 Posted January 11, 2020 Share Posted January 11, 2020 Keep us posted. I’ve heard some great things about it. How was the run to Perth Link to comment Share on other sites More sharing options...
The Captain!! Posted January 11, 2020 Share Posted January 11, 2020 5 minutes ago, PaddyBrew2 said: Keep us posted. I’ve heard some great things about it. How was the run to Perth Yeah will do, I’ve been meaning to throw it in something for a while Run to Perth was easy, no one around at that time of the mornin. I was back home before 8 ha ha ha 2 Link to comment Share on other sites More sharing options...
Gullys Brewing Posted January 11, 2020 Share Posted January 11, 2020 Tonight's brew Might be swapping the Nels for Idaho #7 4 Link to comment Share on other sites More sharing options...
ben 10 Posted January 11, 2020 Share Posted January 11, 2020 (edited) Quote Recipe: Catharina Sour Brewer: Grumpy Style: Wild Specialty Beer TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.056 SG Estimated Color: 6.0 EBC Estimated IBU: 4.8 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 60.0 % 1.96 L 2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 40.0 % 1.30 L 5.00 g Amarillo [8.90 %] - Boil 60.0 min Hop 3 4.8 IBUs - 3.65 g Brewbrite (Boil 10.0 mins) Fining 4 - - 1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 5 - - 1.66 L Acerola (Secondary) Flavor 6 - - ------------------------------------------------------------------------------------- I'll be brining to boil very briefly. Decanting to a cube. Tomorrow I'll add 3 or 4 IBS capsules. Leave for 3 or 4 days, then pour into the urn and bring to boil with the 5 grams of Amarillo. Then cube again. Then ferment with the French Saison yeast. When fermented I'll add the acerola juice. Edited January 11, 2020 by Ben 10 Link 4 Link to comment Share on other sites More sharing options...
Pezzza Posted January 12, 2020 Share Posted January 12, 2020 (edited) 3 hours ago, Ben 10 said: I'll be brining to boil very briefly. Decanting to a cube. Tomorrow I'll add 3 or 4 IBS capsules. Leave for 3 or 4 days, then pour into the urn and bring to boil with the 5 grams of Amarillo. Then cube again. Then ferment with the French Saison yeast. When fermented I'll add the acerola juice. Hopefully you are not brining your Brew Benny? .... rather save that for some bacon? Sounds festive mate. Did you grow these Acerolas too? Am keen to try the Saison thing... would be good to have a crack at something lower FG for once ; ) Edited January 12, 2020 by Bearded Burbler 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted January 12, 2020 Share Posted January 12, 2020 A Pacific Ale of sorts...or that's the plan. I replaced most of the ale malt with RedX to give it a red tint. A sunburnt Pacific Ale so to speak. We shall see 7 Link to comment Share on other sites More sharing options...
ben 10 Posted January 12, 2020 Share Posted January 12, 2020 41 minutes ago, Bearded Burbler said: Did you grow these Acerolas too? Yep, home grown Acerola. Can't say I have ever seen them for sale anywhere. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 12, 2020 Share Posted January 12, 2020 Just now, Aussiekraut said: A sunburnt Pacific Ale so to speak. Nice looking wort. 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 12, 2020 Share Posted January 12, 2020 Starting to make a few winter brews over the next few weeks. First up is a Belgian Dark Strong. 10L batch. 1.4L starter. Pitched at 18c and raised 1c everyday after the krausen appears. Should go 10% in the bottle 6 Link to comment Share on other sites More sharing options...
Pezzza Posted January 12, 2020 Share Posted January 12, 2020 38 minutes ago, Ben 10 said: Yep, home grown Acerola. Can't say I have ever seen them for sale anywhere. Legendary! Amazing stuff Benny. Link to comment Share on other sites More sharing options...
Pezzza Posted January 12, 2020 Share Posted January 12, 2020 36 minutes ago, Greeny1525229549 said: Starting to make a few winter brews over the next few weeks. First up is a Belgian Dark Strong. 10L batch. 1.4L starter. Pitched at 18c and raised 1c everyday after the krausen appears. Should go 10% in the bottle Nice stuff Greeny. Good call. Yeah I am hoping to clear out that Ur Bock keg tonight and then have an empty keg for a Dark something-or-other. Seems like there is hopefully some place at Brooky (Syd) that does Beer Gas where you can buy bottle outright and then swap so would be pretty nice to have a Stouty Fella for the Winter and pour that lovely creamy top. I think even @PaddyBrew2 would approve if it was wintry... doesn't seem to have that terrible thirst for any beer at any temp that some of us Aussies have ; ) But I do like the idea of a nice dark brew for the Winter which hopefully will turn up. 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 12, 2020 Share Posted January 12, 2020 Yeah BB. Got 4 on the drawing board to fill up my bottles. A tripel. A golden strong and another dark strong. Plus a robust porter which i will need some advice on from the gang as its a style i have never made before. I still have some imperial stout longnecks which were brewed in Feb 2019. Those should be nice too come June or July. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 12, 2020 Share Posted January 12, 2020 1 minute ago, Greeny1525229549 said: Yeah BB. Got 4 on the drawing board to fill up my bottles. A tripel. A golden strong and another dark strong. Plus a robust porter which i will need some advice on from the gang as its a style i have never made before. I still have some imperial stout longnecks which were brewed in Feb 2019. Those should be nice too come June or July. Beautiful Greeny! Did you see my bizarre high FG Ur Bock Helles over on the wadjadringggin thread? Reckon that brew, gassed with nitro beer mix would make a lovely creamy cold day winter warmer But it will likely be all gone tonight..... ; ) Link to comment Share on other sites More sharing options...
ben 10 Posted January 12, 2020 Share Posted January 12, 2020 17 minutes ago, Greeny1525229549 said: Plus a robust porter which i will need some advice on from the gang as its a style i have never made before. 17 minutes ago, Greeny1525229549 said: imperial stout You'll be fine with the porter if you have made an Imperial Stout. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 12, 2020 Share Posted January 12, 2020 26 minutes ago, Ben 10 said: You'll be fine with the porter if you have made an Imperial Stout. Was thinking just more chocolate and crystal and less roasted barley? On the right track @Ben 10? 1 Link to comment Share on other sites More sharing options...
Hairy Posted January 12, 2020 Share Posted January 12, 2020 (edited) I am trying build up stock again so whilst I have an AG Pale Ale in the FV, I thought I would whip up a kit beer. I am using Kveik in this one and fermenting at ambient temps so I’m hoping both are ready to keg next weekend. This beer is: 1.7kg Coopers Brew A IPA 1kg Light Dry Malt 500g Dextrose 30g Centennial and 30g Brooklyn - hop tea 50g Centennial and 50g Brooklyn - Dry hop 21 litres Kveik - Hornindal I only have one fermenting fridge so I’m hoping the Kveik works out and allows to ferment two beers at the same time. Edited January 12, 2020 by Hairy 3 Link to comment Share on other sites More sharing options...
ben 10 Posted January 16, 2020 Share Posted January 16, 2020 Quote Recipe: Kveik Brewer: Grumpy TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated Color: 5.2 EBC Estimated IBU: 38.4 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 75.0 % 1.96 L 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 25.0 % 0.65 L 20.00 g El Dorado [15.00 %] - First Wort 60.0 min Hop 3 38.4 IBUs - 3.65 g Brewbrite (Boil 10.0 mins) Fining 4 - - Opshaug Kveik Ale Yeast - WLP518 ------------------------------------------------------------------------------------- 3 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 16, 2020 Share Posted January 16, 2020 Did a brew day yesterday, same ESB recipe from the last thread, but a couple of minor changes. Increased bittering hops, and kept the mash between 60-63 for 75 minutes. Hopefully the FG is a bit lower this time to offset some of the sweetness more. It will be going in on Sunday, kegging the pale tomorrow, so the yeast will have a couple of days chilling. Link to comment Share on other sites More sharing options...
Lab Cat Posted January 16, 2020 Share Posted January 16, 2020 (edited) Going to try a faux lager with Nottingham, read lots of brewers have done this. I did the Artisan as a real lager last time, and didn't get the strong clean crisp taste I associate with that style - it was still a pretty malty beer, even though I only used 1kg of LDM instead of the recipe 1.5. Lack of cold storage is probably the key thing. So seeing how this goes, lightening things up with BE3 and brewing at 14c. Not expecting a real lager by any means, if it ends up as another "summer ale" that's fine. Coopers Euro, BE3, 200g LDM, 15 Hallertau 30m, 35 steeped. Any suggestions welcome. Edited January 16, 2020 by Lab Rat 1 Link to comment Share on other sites More sharing options...
Marty_G Posted January 16, 2020 Share Posted January 16, 2020 (edited) Brew day tomorrow doing a Pilsner. It will be keg lagered in the keggor for a few months or at least to the current Pils keg in finished. Will be ferments at 120 with Urquell 2011. Edited January 16, 2020 by MartyG1525230263 1 Link to comment Share on other sites More sharing options...
Journeyman Posted January 16, 2020 Share Posted January 16, 2020 This is today's brew - it's a repeat of my Strong Kicker without the extra draught can. The missus liked that one but 1 pint got her pissed so this should be a bit easier on her. 1 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 17, 2020 Share Posted January 17, 2020 Brewing a Hefe today 50% Pilsner 50% Wheat 60 mins 30gms of Hallertau Mit for 13 IBU's May i ask a question about the yeast . Ive never used liquid yeast before. My OG based on 67% efficiency (i always get lower when i use wheat) is 1.056 Would the WYeast 3068 snap pack be enough for this OG , as it may increase if i my efficiency goes up? otherwise i'll use two packs of Mangrove Jacks M20 bavarian hefe yeast which is meant to be the best of the dry hefe yeasts 1 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted January 17, 2020 Share Posted January 17, 2020 Brew day today!! A simple pale ale just to get something on tap. Pale malt, vienna and caramunich. Hops are simcoe and chinook. It’s pi$$ing down rain and it’s fantastic. I really hope that it’s going where it’s needed. 2 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted January 17, 2020 Share Posted January 17, 2020 3 hours ago, PaddyBrew2 said: 1.056 Would the WYeast 3068 snap pack be enough for this OG , as it may increase if i my efficiency goes up? otherwise i'll use two packs of Mangrove Jacks M20 bavarian hefe yeast which is meant to be the best of the dry hefe yeasts Personally I wouldn’t want to stress a hef yeast. You could always make a starter with your liquid yeast to get some more cells. Get a 1l soft drink bottle, 500ml wort, shake it like it owes you money, pour in the yeast, then give it a day in a dark spot. 1 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 17, 2020 Share Posted January 17, 2020 3 minutes ago, The Captain!! said: Personally I wouldn’t want to stress a hef yeast. You could always make a starter with your liquid yeast to get some more cells. Get a 1l soft drink bottle, 500ml wort, shake it like it owes you money, pour in the yeast, then give it a day in a dark spot. Depends whether he likes a banana hefe or clove type hefe. 100bn in a 1056 brew might need a touch of a starter regardless though 1 1 Link to comment Share on other sites More sharing options...
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