BREW DAY!! WATCHA’ GOT, EH? 2021

[Classic Brewing Co]

9 minutes ago, Aussiekraut said:

It is one of my go to beers. It's made with Mosaic hops and when I needed a name for the beer, I looked for synonyms of the word "mosaic". One of the hits was motley. Of course being a metal head, the first thing tat came to mind was the band and I wanted to call it Mötley Brüe but that one is already taken, to Mötley Brëw it became  It's a very simple beer made from Maris Otter and Vienna malts and Mosaic hops.

OK got it, makes sense now. Sounds good too. Cheers.

[MitchBastard]

Brewed my house Kolsch today. Got plans of entering this in the Gold Coast amateur brewing comp coming up in June, along with my german pils, aus lager, yank pale and my NEIPA. The time between now and judging, Should leave it a decent conditioning time once it’s done. Tweaked the recipe slightly from previous brews. Dropped some Vienna and upped the wheat. Brew day went well. Was 2 points shy of my OG but my starter was .5L bigger than previous times. No wuz tho, wort is clear and should turn out nice. 
 

 

Edited April 13, 2021 by MitchBastard

[Pale Man]

Nice little all grain SMaSH. 

5 kilos of Gladfield American Ale Malt.

15 grams of Hort @ 60 minutes.

20 grams of Hort @ 10 minutes.

20 grams of Hort flameout 90 degrees for 10 minutes.

45 grams of Hort dry hop around day 5 days.

Lallemand American West Coast Ale yeast, pitched at 23 degrees, ferment at 18 degrees.

Looking forward to this one, i might even enter a bottle in our local show to have a bit more ammunition against @Hoppy81 

[Pale Man]

Also i'll debunk the myth about crushed grains. Hoppy crushed this one up for me over a month or maybe two ago. He sealed the grains up in bags, i stored the whole recipe in the fridge.

Good to go two months later, fresh as a daisy and smelling amazing. This will be a good beer. Crushed grain hold their own if stored correct. 

[Pezzza]

On 4/13/2021 at 6:07 PM, MitchBastard said:

Tweaked the recipe slightly from previous brews. Dropped some Vienna and upped the wheat.

Watcha end up with Mitchie?  Got some Kölsch Yeast in the Fridge to use at some stage... was just gunna do Wyermann Pils Malt, my usual Wheat addition and maybe touch of Vienna... and HT Mit hoppage...  and go for somewhere between 5 and 6% ABV...  interested what you think given you got one on the go ; )

And why Starter not Sprinkle pray tell - bigger population wanted?

Edited April 15, 2021 by Graubart

[Norris!]

Kolsch's are generally really clean and crisp. The yeast for kolsch's ferment at a slightly lower temp than ale yeast, their range at least and provide a lager like characteristics to the ale (I have read that M54 is kolsch yeast) and a starter, like for a lager, will ensure it ferments out cleanly with little esters. The esters can be Apple like for some of the kolsch yeasts at too high of a temp. A large starter will negate most of those issues and a stable temp. 

Sprinkling a package of dry yeast in an pale ale or IPA is not much of an issue as the esters can compliment or be hidden under malt and hops but as a kolsch is a lot lighter in body and flavour there isn't anywhere to hide for any flaws, so the starter is a good control, because it removes that variable.

[Pezzza]

1 hour ago, Norris! said:

Kolsch's are generally really clean and crisp. The yeast for kolsch's ferment at a slightly lower temp than ale yeast, their range at least and provide a lager like characteristics to the ale (I have read that M54 is kolsch yeast) and a starter, like for a lager, will ensure it ferments out cleanly with little esters. The esters can be Apple like for some of the kolsch yeasts at too high of a temp. A large starter will negate most of those issues and a stable temp. 

Sprinkling a package of dry yeast in an pale ale or IPA is not much of an issue as the esters can compliment or be hidden under malt and hops but as a kolsch is a lot lighter in body and flavour there isn't anywhere to hide for any flaws, so the starter is a good control, because it removes that variable.

Beautiful.

Thanks me festive cobber @Norris! Norris!

 

I just drank a Toast to you mate - out of this very glass of HW - and look forward to using your advice in the first crack at a Gölle ; ) 

Was thinking of going at 15 degrees... 

 

[Classic Brewing Co]

1 minute ago, Graubart said:

Beautiful.

Thanks me festive cobber @Norris! Norris!

 

I just drank a Toast to you mate - out of this very glass of HW - and look forward to using your advice in the first crack at a Gölle ; ) 

Was thinking of going at 15 degrees... 

 

Hey Graubster, what happened to the cows that are sometimes in your pics or were they large rabbits you killed & ate ?    Nice looking beer to mate. 

[The Captain!!]

On 4/12/2021 at 6:15 PM, RDT2 said:

 500g of oats 7%
 

whats the oats for?

[The Captain!!]

3 hours ago, Graubart said:

Watcha end up with Mitchie?  Got some Kölsch Yeast in the Fridge to use at some stage... was just gunna do Wyermann Pils Malt, my usual Wheat addition and maybe touch of Vienna... and HT Mit hoppage...  and go for somewhere between 5 and 6% ABV...  interested what you think given you got one on the go ; )

And why Starter not Sprinkle pray tell - bigger population wanted?

If your buying grain for it you could get WY cologne malt. 100% of the grain bill. beeeeeeeeutiful

[RDT2]

6 minutes ago, The Captain!! said:

whats the oats for?

Breakfast? to go with the marmalade, (orange peel) reduce cholesterol, mouthfeel, umm I was using up leftovers??? no it was just in the recipe I was following

[The Captain!!]

5 minutes ago, RDT2 said:

Breakfast? to go with the marmalade, (orange peel) reduce cholesterol, mouthfeel, umm I was using up leftovers??? no it was just in the recipe I was following

OK, just wondering. so mouthfeel and protein I guess.

[RDT2]

1 minute ago, The Captain!! said:

OK, just wondering. so mouthfeel and protein I guess.

I upped the orange and coriander as well so see how that goes as well I will let you know. 

[MitchBastard]

@Graubart pretty much in the ball park in terms as grain bill as me. Traditionally the base malt is usually a pale malt rather than Pilsner but I like Pilsner more than pale. Up to 10% wheat is the norm too. Halle Mit is the preferred hop too. Although a hop by the name of Spalt is the true kolsch hop. Not sure on it availability though. 
 

kolsch are delicate little buggers. The past few recipes I found were a little on the sweat side. Only just though. This time round I mashed way lower for longer to help it ferment out a bit further. Kept my hopping schedule the same which pushed it to the higher end of the IBU. However the water profile flavours the malt so it should balance that out on the back end. That’s me thinking anyway.

@Norris! nailed it on the starter info. I’m actually making starters for everything these days. I find it’s a way healthier ferment in terms of times and end result. 

[Norris!]

Love your work @MitchBastard

I am getting an IPA ready for a comp in Melbourne. I dont brew a lot of IPAS but I will send in a NEIPA, IPA and maybe a session ipa if I have time. I need some feedback!

[Malter White]

Almost ready to attempt Coopers Best Extra Stout recipe for the first time.

Was going to brew today but I'm going to let the yeast culture grow for another day to ensure I plenty of healthy yeastimites to get the job done properly.

I'll also reduce the dextrose from 1kg to 250g. Nobody needs Muzzy on 6.8% ABV beer.

Edited April 16, 2021 by MUZZY

[Classic Brewing Co]

4 minutes ago, MUZZY said:

Almost ready to attempt Coopers Best Extra Stout recipe.

Was going to brew today but I'm going to let the yeast culture grow for another day to ensure I plenty of healthy yeastimites to get the job done properly.

I'll also reduce the dextrose from 1kg to 250g. Nobody needs Muzzy on 6.8% ABV beer.

@MUZZY  My Coopers Stout was put together on the 11th April with 

1 x 1.7 Coopers Stout

1 x 1.5 Coopers Wheat Malt Extract

500gm LDME

1 x supplied Yeast

1 x Safale s-04

There was a fair bit of action for the first few days so I am thinking the ABV would be enough without the Dextrose.

I bought it all from Bill, Holden Hill.

I remember when we used to buy Coopers Stout & it was 6.8% now I think it is 6.3%.

Cheers.

[Malter White]

@CLASSIC Yep, it's 6.3% for the commercial version and 6.8% for the DIY recipe.
Making assumptions here but they probably reduced the ABV of the commercial product to reduce the tax payable on it and in turn make it a more attractive price point for the consumer.

[Classic Brewing Co]

19 minutes ago, MUZZY said:

@CLASSIC Yep, it's 6.3% for the commercial version and 6.8% for the DIY recipe.
Making assumptions here but they probably reduced the ABV of the commercial product to reduce the tax payable on it and in turn make it a more attractive price point for the consumer.

Yes you are probably right, even West End Draught & others dropped over the years. Probably the reason !!

[Malter White]

2 minutes ago, CLASSIC said:

Yes you are probably right, even West End Draught & others dropped over the years. Probably the reason !!

VB made the fatal mistake of dropping theirs from 4.9 to 4.6 a few years back. I was told it would have saved the company $20 million a year in tax. Only problem was their loyal consumers walked away from the product, so the proposed tax saving was eroded by a drop in sales. They eventually changed it back to 4.9%. I'm unsure of the lingering damage it did to the brand but I imagine it wasn't good.

[Classic Brewing Co]

2 minutes ago, MUZZY said:

VB made the fatal mistake of dropping theirs from 4.9 to 4.6 a few years back. I was told it would have saved the company $20 million a year in tax. Only problem was their loyal consumers walked away from the product, so the proposed tax saving was eroded by a drop in sales. They eventually changed it back to 4.9%. I'm unsure of the lingering damage it did to the brand but I imagine it wasn't good.

In my opinion VB  stands for Very Bad, it is awful, I hate it & it gives me a headache. I realise there are some that think it's OK so they can have it.

I don't find many Crow Eaters drinking it, mainly Houso' types & Mexicans. 

But everyone to their own.

[Malter White]

1 minute ago, CLASSIC said:

In my opinion VB  stands for Very Bad, it is awful, I hate it & it gives me a headache. I realise there are some that think it's OK so they can have it.

I don't find many Crow Eaters drinking it, mainly Houso' types & Mexicans. 

But everyone to their own.

Taste is very subjective. It was the biggest selling brand in Australia for many years. It might still be but I think it dropped down when they changed the ABV.
I used to drink it regularly, mainly for the economics ie. 30 cans were better value than a slab of 24 but I found it an excellent drop on a hot day. A good refresher.

[Classic Brewing Co]

9 minutes ago, MUZZY said:

Taste is very subjective. It was the biggest selling brand in Australia for many years. It might still be but I think it dropped down when they changed the ABV.
I used to drink it regularly, mainly for the economics ie. 30 cans were better value than a slab of 24 but I found it an excellent drop on a hot day. A good refresher.

Yeah, it is probably me but that's OK - but there is plenty of others out there to choose from, not to mention our own.                                 

[Pezzza]

3 hours ago, MUZZY said:

Only problem was their loyal consumers walked away from the product, so the proposed tax saving was eroded by a drop in sales. They eventually changed it back to 4.9%.

Yep Muzzy spot on as usual ; )

I have drunk enough VB in the past... and now really for me it is just there lounging around in the midst of the other megaswill...  though most of the rest are at 4.6

https://mumbrella.com.au/vb-returns-to-full-strength-and-says-sorry-to-customers-for-tinkering-with-their-beer-113951

NEWS

VB returns to full strength and says sorry to customers ‘for tinkering with their beer’

September 5, 2012 7:36

by ROBIN HICKS

Carlton & United Breweries is running full-page ads in the national press today to apologise for reducing the strength of its most popular beer, VB.

The ad is to run in News Limited papers the Daily Telegraph, Herald Sun, Courier Mail, Adelaide Advertiser and the West Australian – the first time an ad has run on page five in all of these papers.

The ads take the form of an apology letter from the CEO of CUB, Ari Mervis, which begins: “A few years ago, we made several changes to the recipe of your favourite beer. We altered the brewing process and we got it wrong.”

The brand has restored the strength of the beer from 4.6% to 4.9%, changed its name back from VB to Victoria Bitter, and reintroduced the old packaging and the tagline ‘For a hard earned thirst’.

CUB’s CMO Andy Gibson said: “The Vic Bitter drinkers have spoken and told us that we should not have tinkered with their beer. So we have listened and during the course of October Victoria Bitter will be returning to its best, in fact we reckon it will be better than ever.”

[Classic Brewing Co]

I still wouldn't drink it, even if was FREE !!