Tone boy Posted April 28, 2021 Share Posted April 28, 2021 10 minutes ago, Pale Man said: I've got my own @CLASSIC and it's delicious . Gladfield Ale grain / hopped with Hort. So it's a SMaSH. It's bloody tasty and smashable 3 days in the keg. I've nailed this one. Lager or Ale @Pale Man ? looks very smashable 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28, 2021 Share Posted April 28, 2021 1 minute ago, Pale Man said: How are ya? going ok? Ive been away a bit. Got out in the boat today. 20 crabs and two nice big squid. I needed a deckie but nobody wanted to come with me. I had a ball, just finished cleaning up. This is when the beers kick in. Crabs, there are so many things you can do with them apart from just boiling them up & ripping in to them like a Neanderthal man as some do, personally I like to take the trouble to clean them thoroughly & get rid of all that orange muck/fingers etc & of course if you have enough meat there are so many ways to enjoy them. I like pasta with garlic, chilli, crab etc or in a sweet corn & crab soup or chuck them on a homemade seafood pizza - what I am I raving on about, now I want crab !! But I am having Barramundi tonight. Cheers. 1 1 Link to comment Share on other sites More sharing options...
Pale Man Posted April 28, 2021 Share Posted April 28, 2021 5 minutes ago, Tone boy said: Lager or Ale @Pale Man ? looks very smashable Ale fella. I used finings on cold crash and its clearing nicely already. I'm afraid this keg wont last long. Its clean, tasty and very drinkable. But thats just my opinion. 2 Link to comment Share on other sites More sharing options...
Pale Man Posted April 28, 2021 Share Posted April 28, 2021 4 minutes ago, CLASSIC said: Crabs, there are so many things you can do with them apart from just boiling them up & ripping in to them like a Neanderthal man as some do, personally I like to take the trouble to clean them thoroughly & get rid of all that orange muck/fingers etc & of course if you have enough meat there are so many ways to enjoy them. I like pasta with garlic, chilli, crab etc or in a sweet corn & crab soup or chuck them on a homemade seafood pizza - what I am I raving on about, now I want crab !! But I am having Barramundi tonight. Cheers. Yeah i know mate. Its a big day, especially by yourself. Cook up, clean up, clean the boat, clean your gear. I used to eat it up but now i'm north of 50 i'm struggling a little bit. Tasty crabs are worth it, got a couple of big squid too. My back is whinging at me at the moment, so i'll kill that off with a nice homebrew. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28, 2021 Share Posted April 28, 2021 Calling all Cold Crashes/Gelatin/Finings brewers, this is a 4 week old Mangrove Jacks Classic Bitter, apart from tasting awesome I would need more evidence that any of those processes would make it better - apart from looks of course. Just a general observation, not being critical or anything. Cheers. 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28, 2021 Share Posted April 28, 2021 11 minutes ago, Pale Man said: Yeah i know mate. Its a big day, especially by yourself. Cook up, clean up, clean the boat, clean your gear. I used to eat it up but now i'm north of 50 i'm struggling a little bit. Tasty crabs are worth it, got a couple of big squid too. My back is whinging at me at the moment, so i'll kill that off with a nice homebrew. You are a youngster, I agree it is a lot of work yourself, my mate with the 32 foot boat ( I think I posted photos earlier ) wants to go out as soon as the weather is fine, there will be 4 of us so lot's of crabs & as you know the occasional squid/fish, all good for the pot & heaps of SWMBO should be out there now cleaning the crabs & the boat while you put you feet up & enjoy that nice lager. Cheers 1 2 Link to comment Share on other sites More sharing options...
ozdevil Posted April 28, 2021 Share Posted April 28, 2021 19 minutes ago, CLASSIC said: Calling all Cold Crashes/Gelatin/Finings brewers, this is a 4 week old Mangrove Jacks Classic Bitter, apart from tasting awesome I would need more evidence that any of those processes would make it better - apart from looks of course. Just a general observation, not being critical or anything. Cheers. Classic, the only real benifit you would get from finings or gelatin is for clarity, cold crashing will be benificial but not necessary personelly i think some brewers really over think and go over board with the must do's everything plays it part... I would drink yours that has not been cc or had gelatin or finings but why dont you make it again + another batch 1 with out the bells and whistles part from the ingrediants the other with the bells and whistles as a test to really see what benifits you get from it I think your classic bitter looks fine 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28, 2021 Share Posted April 28, 2021 17 minutes ago, ozdevil said: Classic, the only real benifit you would get from finings or gelatin is for clarity, cold crashing will be benificial but not necessary personelly i think some brewers really over think and go over board with the must do's everything plays it part... I would drink yours that has not been cc or had gelatin or finings but why dont you make it again + another batch 1 with out the bells and whistles part from the ingrediants the other with the bells and whistles as a test to really see what benifits you get from it I think your classic bitter looks fine You know I really couldn't be bothered, I have never CC'd, I don't care about gelatin or enzymes - the beer is fine, in fact they have been getting better. So if someone can prove me wrong I will go & stand in the corner. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted April 28, 2021 Share Posted April 28, 2021 8 minutes ago, CLASSIC said: You know I really couldn't be bothered, I have never CC'd, I don't care about gelatin or enzymes - the beer is fine, in fact they have been getting better. So if someone can prove me wrong I will go & stand in the corner. I think that Cold Crashing and a little bit of time in the FV is not a bad thing for a beer. When it comes to bottling tho - if you have a bit of time for bottle conditioning most stuff will flocc out - well with Dubbya 34 and US05 certainly... So CC might be a bit more relevant for kegging.... but hey really whatever fits and works in the Brewery is the biz I say ; ) Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28, 2021 Share Posted April 28, 2021 Just now, Graubart said: I think that Cold Crashing and a little bit of time in the FV is not a bad thing for a beer. When it comes to bottling tho - if you have a bit of time for bottle conditioning most stuff will flocc out - well with Dubbya 34 and US05 certainly... So CC might be a bit more relevant for kegging.... but hey really whatever fits and works in the Brewery is the biz I say ; ) Hey Graubster, I was talking to a Brewery owner yesterday about the same thing, he said when he was an Extract Brewer he really didn't bother as he found no real benefit, however AG/Kegging it is different. I agree with you on the bottle conditioning also. I tend to lean towards Pales & I am used to & don't care about clear beer, it dosen't make it taste better, in fact some photos of have seen on the paramania re: clear beer make it look rather insipid looking. However as we have always said, everyone to their own. Cheers you old pirate. 1 Link to comment Share on other sites More sharing options...
Pale Man Posted April 28, 2021 Share Posted April 28, 2021 1 hour ago, CLASSIC said: Calling all Cold Crashes/Gelatin/Finings brewers, this is a 4 week old Mangrove Jacks Classic Bitter, apart from tasting awesome I would need more evidence that any of those processes would make it better - apart from looks of course. Just a general observation, not being critical or anything. Cheers. Beautiful Lad. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted April 28, 2021 Share Posted April 28, 2021 1 hour ago, Pale Man said: got a couple of big squid too. Yummo Paleo! 1 hour ago, CLASSIC said: I like pasta with garlic, chilli, crab Yep Phil would eat that any day of the week if someone like you did the hard work of 'filleting the crab' haha... Otherwise because of all the work am sorta more fired up about fresh fish fillets... Well and festive @Pale Man Paleo's lovely lovely squiddddddlies.... A long time ago I was able to experience a high-end modern italian that did a superb baby squid chilli linguine... was amazeballlllls 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28, 2021 Share Posted April 28, 2021 2 minutes ago, Graubart said: Yummo Paleo! Yep Phil would eat that any day of the week if someone like you did the hard work of 'filleting the crab' haha... Otherwise because of all the work am sorta more fired up about fresh fish fillets... Well and festive @Pale Man Paleo's lovely lovely squiddddddlies.... A long time ago I was able to experience a high-end modern italian that did a superb baby squid chilli linguine... was amazeballlllls I agree with all of the above. I was a cook so nothing is too hard. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted April 28, 2021 Share Posted April 28, 2021 Just now, CLASSIC said: I agree with all of the above. I was a cook so nothing is too hard. Mate Phil that is gold - but the key thing I think where I am aligned with you - is that it is nice to sit down and eat something nice with a splendid cleansing ale or wine... and I am sure you would be able to spruce up a beautiful crab linguine mate fe sher! But yeah we are on the same page re food prep and delivery on the plate - in an edible fashion - so as not to start gettting the far ken pliars out to start kricken n cracken an scraping meat outta shells... especially if I have paid someone to prepare the meal... maybe that is a disgraceful laggardly way of viewing supreme fresh seafood but honestly I wouldn't expect my 'clients' to have to start fkkkkn about with their food if I was serving it up to them. ... guess maybe in some parts of the world it might be a clear indication that the food is real and not concocted out of whatever was swept up off the floor like seafood sticks/crab sticks.... so I get it from that perspective... Or maybe I am just a cranky old pirate and that's it and all about it ?! Link to comment Share on other sites More sharing options...
Pezzza Posted April 28, 2021 Share Posted April 28, 2021 Sneaky AG IPA at the going down of the Sun ; ) Apologies about the birddddshittt on the rail in the photo but such is life I trust it did not jump into my glass of splendid BRRRRRRRREW 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28, 2021 Share Posted April 28, 2021 4 minutes ago, Graubart said: Mate Phil that is gold - but the key thing I think where I am aligned with you - is that it is nice to sit down and eat something nice with a splendid cleansing ale or wine... and I am sure you would be able to spruce up a beautiful crab linguine mate fe sher! But yeah we are on the same page re food prep and delivery on the plate - in an edible fashion - so as not to start gettting the far ken pliars out to start kricken n cracken an scraping meat outta shells... especially if I have paid someone to prepare the meal... maybe that is a disgraceful laggardly way of viewing supreme fresh seafood but honestly I wouldn't expect my 'clients' to have to start fkkkkn about with their food if I was serving it up to them. ... guess maybe in some parts of the world it might be a clear indication that the food is real and not concocted out of whatever was swept up off the floor like seafood sticks/crab sticks.... so I get it from that perspective... Or maybe I am just a cranky old pirate and that's it and all about it ?! You hit it right on the head mate, good simple food cooked well = bloody good food on the plate, all of these stacker wankers you know all the f....... chips or on the bottom with everything piled up like a train wreck is not very appealing. Then you have got all of the short cutters who don't quite get it right with bits of bone & shell etc in the meal, there is not enough attention to detail these days, everyone knocks Master Chef & the like but hey it is like a brewery, you have to get it right, Cheers Graubster. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28, 2021 Share Posted April 28, 2021 5 minutes ago, Graubart said: Sneaky AG IPA at the going down of the Sun ; ) Apologies about the birddddshittt on the rail in the photo but such is life I trust it did not jump into my glass of splendid BRRRRRRRREW You could have put a bar mat or a coaster on there for the photo. 1 1 Link to comment Share on other sites More sharing options...
Pale Man Posted April 28, 2021 Share Posted April 28, 2021 Partial mash stout. It's pretty good but not spectacular. 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28, 2021 Share Posted April 28, 2021 1 minute ago, Pale Man said: Partial mash stout. It's pretty good but not spectacular. Looks pretty good to me mate ! 1 Link to comment Share on other sites More sharing options...
Pale Man Posted April 28, 2021 Share Posted April 28, 2021 1 minute ago, CLASSIC said: Looks pretty good to me mate ! It's nice. It's not the big roasty toasty stout a bikie would have. It's what Grandma would sip for hours and say that's delicious hun. 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted April 28, 2021 Share Posted April 28, 2021 KB lager. This has been lagered in the keg for almost 2 months. Great for a megaswill type beer 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28, 2021 Share Posted April 28, 2021 2 minutes ago, Pale Man said: It's nice. It's not the big roasty toasty stout a bikie would have. It's what Grandma would sip for hours and say that's delicious hun. With a scone or a piece of jubilee cake perhaps ? 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 28, 2021 Share Posted April 28, 2021 3 minutes ago, Greeny1525229549 said: KB lager. This has been lagered in the keg for almost 2 months. Great for a megaswill type beer Looks like the business. I have a few of those glasses too, great for swilling. 1 Link to comment Share on other sites More sharing options...
Pale Man Posted April 28, 2021 Share Posted April 28, 2021 Link to comment Share on other sites More sharing options...
Pale Man Posted April 28, 2021 Share Posted April 28, 2021 All cooked up. Give me a beer I'm fc%#d 1 1 Link to comment Share on other sites More sharing options...
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