Brauhaus Fritz Posted May 30, 2022 Share Posted May 30, 2022 23 hours ago, Dustin Frothman said: Just tested positive to Covid so should have a bit of time to brew whilst isolating this week! Hope your ok, I had no energy when I had it, even canceled my online guitar lesson on day six, my concentration span was really short. Hope you fare better. 1 1 1 1 Link to comment Share on other sites More sharing options...
Dustin Frothman Posted May 30, 2022 Share Posted May 30, 2022 33 minutes ago, Brauhaus Fritz said: Hope your ok, I had no energy when I had it, even canceled my online guitar lesson on day six, my concentration span was really short. Hope you fare better. Pretty crook yesterday and today but hopefully able to do a few things around the house later in the week and get a brew or two in whilst I’m confined. 5 Link to comment Share on other sites More sharing options...
Dustin Frothman Posted May 30, 2022 Share Posted May 30, 2022 3 hours ago, Classic Brewing Co said: Probably taste like XXXX To be fair, I spent 5 years up until late 2020 living in Bris for work, and XXXX Bitter off the wood at the Brekky Creek Hotel is not only a great beer but a great experience too. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted May 30, 2022 Share Posted May 30, 2022 On 5/29/2022 at 7:58 PM, Dustin Frothman said: Just tested positive to Covid so should have a bit of time to brew whilst isolating this week! Congratulations! Rolled me for 4 hours.... hope you win 1 Link to comment Share on other sites More sharing options...
Tone boy Posted May 30, 2022 Share Posted May 30, 2022 11 hours ago, Dustin Frothman said: Pretty crook yesterday and today but hopefully able to do a few things around the house later in the week and get a brew or two in whilst I’m confined. Good luck with the recovery Dusty 2 1 Link to comment Share on other sites More sharing options...
Pezzza Posted June 1, 2022 Share Posted June 1, 2022 For anyone interested in the Wheat Beer Hefeweizen thing this might be of interest: "Review Articles" are usually pretty informative for good background inf https://onlinelibrary.wiley.com/doi/epdf/10.1002/jib.107 1 Link to comment Share on other sites More sharing options...
RDT2 Posted June 4, 2022 Share Posted June 4, 2022 Caffreys Irish Style Ale which I will put on Nitro just found the recipe online and changed the batch size and converted to metric etc. Be interested to see what it’s like as I used to love the beer. Back then it was probably 5% though. Just finished the mash and heading to boil now. I will no chill so will put the hops in at 45 or 50min. 6 Link to comment Share on other sites More sharing options...
Pezzza Posted June 4, 2022 Share Posted June 4, 2022 55 minutes ago, RDT2 said: Caffreys Irish Style Ale Sounds great RD : ) Here's a creamy Aley thing I did a couple years ago : ) Discussing it brings back some good memories haha! 8 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 4, 2022 Share Posted June 4, 2022 2 hours ago, Itinerant Peasant said: Discussing it brings back some good memories haha! I love that creamy Nitro head IP, looks scruptalicious. 1 Link to comment Share on other sites More sharing options...
Dustin Frothman Posted June 5, 2022 Share Posted June 5, 2022 Day 6 (I thought it was 7, but there’s a Day 0) of Covid and I think I’ve finally got enough energy to attempt a brew. Red Rye IPA happening today. 9 Link to comment Share on other sites More sharing options...
BlackSands Posted June 7, 2022 Share Posted June 7, 2022 Partial-mash Cascade PA - a simple pale ale loosley based on the well-known, classic SNPA: 1 x Draught Can 1kg GF Ale MAlt 300g GF Redback MAlt 100g GF Sour Grapes 25g Cascade @30mins 75g Cascade (steep/dry hop) 5g Gypsum Kveik Voss OG landed at around 1.050 - somewhat higher than expected. 5 Link to comment Share on other sites More sharing options...
jennyss Posted June 7, 2022 Share Posted June 7, 2022 On 6/5/2022 at 11:17 AM, Dustin Frothman said: think I’ve finally got enough energy to attempt a brew I'm glad you're starting to feel better @Dustin Frothman 1 Link to comment Share on other sites More sharing options...
Dustin Frothman Posted June 7, 2022 Share Posted June 7, 2022 2 hours ago, jennyss said: I'm glad you're starting to feel better @Dustin Frothman Thanks Jenny! Back to work today and back to Sydney where I caught the damn thing so hopefilly no repeats this week. 1 Link to comment Share on other sites More sharing options...
MitchBastard Posted June 7, 2022 Share Posted June 7, 2022 On 6/4/2022 at 2:21 PM, Itinerant Peasant said: Sounds great RD : ) Here's a creamy Aley thing I did a couple years ago : ) Discussing it brings back some good memories haha! Mate I admire how many different brews you manage to put down. 1 Link to comment Share on other sites More sharing options...
MitchBastard Posted June 7, 2022 Share Posted June 7, 2022 (edited) Yesterday saw me put down the first iteration of a Munich helles. Such a great style of beer, not sure why I left it this long to brew one. pils vienna halle mit to 20ibu WL Munich helles yeast i believe balance in these beers is the absolute key to a good one. Trying to push out a Pilsner-esk type beer with half the bitterness, which results in trying to balance out the malt sweetness by getting it dry enough to do so, but not too dry, had me thinking cap on. Choofing along at a cool 10deg. had a good boil off which resulted in over shooting 5 points on OG. My 3liter starter however diluted that back down to the more modest 1.045. aiming for 1.008 FG which sound put it at 4.9% Edited June 7, 2022 by MitchBastard 6 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted June 9, 2022 Share Posted June 9, 2022 Getting rid of some ingredients which are hanging around so doing a simple centennial pale ale. I would usually use Verdant yeast for this but decided to try and fire up my old favourite WY1272. It hasn't been used in about 18 months so I was a bit sceptical it would fire up from my unhopped vial but it did fire up in a 100ml starter which I stepped up three times to get enough cells. 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 9, 2022 Share Posted June 9, 2022 42 minutes ago, Greenyinthewestofsydney said: Getting rid of some ingredients which are hanging around so doing a simple centennial pale ale. I would usually use Verdant yeast for this but decided to try and fire up my old favourite WY1272. It hasn't been used in about 18 months so I was a bit sceptical it would fire up from my unhopped vial but it did fire up in a 100ml starter which I stepped up three times to get enough cells. A little while ago Greeny I would have said WTF but now moving in to AG it is a lot easier to understand, it sounds like you have got something nice going on there. 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted June 9, 2022 Share Posted June 9, 2022 9 minutes ago, Classic Brewing Co said: A little while ago Greeny I would have said WTF but now moving in to AG it is a lot easier to understand, it sounds like you have got something nice going on there. Just an easy drinker mate. Not heavily hopped or anything. Centennial is one of my favourites so it should be nice 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 9, 2022 Share Posted June 9, 2022 1 hour ago, Greenyinthewestofsydney said: Just an easy drinker mate. Not heavily hopped or anything. Centennial is one of my favourites so it should be nice Sounds nice, it's nice to have a beer that is enjoyable without the bells & whistles but if course we all strive for the perfection of others. 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted June 10, 2022 Share Posted June 10, 2022 Putting down a porter today. Using fullers yeast WLP002. Going to keg this one. Once bitten twice shy with the Fullers yeast bottling it. 2L starter on the go. This is one batch that I check pH and adjust on the fly. I have had mash pH go really low on this so i buffer with the calcium carbonate up to 5.4 pH. Should be nice for the cold nights ahead. 5 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted June 10, 2022 Share Posted June 10, 2022 9 hours ago, Greenyinthewestofsydney said: Putting down a porter today. Using fullers yeast WLP002. Going to keg this one. Once bitten twice shy with the Fullers yeast bottling it. 2L starter on the go. This is one batch that I check pH and adjust on the fly. I have had mash pH go really low on this so i buffer with the calcium carbonate up to 5.4 pH. Should be nice for the cold nights ahead. Not much dark malts. Should be very smooth. Link to comment Share on other sites More sharing options...
Red devil 44 Posted June 11, 2022 Share Posted June 11, 2022 Mashing in for my AG Heineken Clone Hop Schedule is 10g Northern Brewer@60 min, 25g Hallertau & 25g Saaz@10 mins at 65 degrees, then 10 min mash out at 75 degrees. ‘Cube overnight then transfer into new fermenter, ferment with M76 Bavarian Lager Yeast Ferment for 20 days@11 degrees, CC for 4 days@3 degrees 5 Link to comment Share on other sites More sharing options...
Pale Man Posted June 11, 2022 Share Posted June 11, 2022 30 minutes ago, Red devil 44 said: Mashing in for my AG Heineken Clone Hop Schedule is 10g Northern Brewer@60 min, 25g Hallertau & 25g Saaz@10 mins at 65 degrees, then 10 min mash out at 75 degrees. ‘Cube overnight then transfer into new fermenter, ferment with M76 Bavarian Lager Yeast Ferment for 20 days@11 degrees, CC for 4 days@3 degrees Im trying to make sense of that. Link to comment Share on other sites More sharing options...
Red devil 44 Posted June 11, 2022 Share Posted June 11, 2022 18 minutes ago, Pale Man said: Im trying to make sense of that. Add 25g of Hallertau & Saaz 10 mins before end of boil (which is 60 mins), then raise temp to 75 degrees for 10 mins Link to comment Share on other sites More sharing options...
Pale Man Posted June 11, 2022 Share Posted June 11, 2022 (edited) 11 minutes ago, Red devil 44 said: Add 25g of Hallertau & Saaz 10 mins before end of boil (which is 60 mins), then raise temp to 75 degrees for 10 mins Boil temp is 100 degrees, how do you raise it to 75 after the boil? Not making sense to me, are you adding hops in the mash? Edited June 11, 2022 by Pale Man Link to comment Share on other sites More sharing options...
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