RDT2 Posted March 18 Share Posted March 18 58 minutes ago, stquinto said: That’s an amazing pour @RDT2 Is it straight from the nitro or first on CO2? Ob c02 initially then poured on nitro! Really good beer so happy with it! 3 Link to comment Share on other sites More sharing options...
RDT2 Posted March 18 Share Posted March 18 (edited) Well I couldn’t wait any longer!!!! I have had my first try of my Flanders Red after 12 months in the Fermenter and 2 weeks in the bottle roughly??? Wow I was worried it wasn’t sour enough but wow it is! This is really nicely balanced I am one happy Chappy! My other half didn’t like it she said it wasn’t for her I didn’t warn her though that it would be different to other beer I just love this beer after the kerfuffle at the start this has come through so happy! At about 8% this so smooth at 6months I wasn’t sure if it was sour enough so left it for another 6months but it is now Special thanks to @Greenyinthewestofsydney and whatever his name is @ben 10 interceptor etc for their advice and inspiration! Edited March 18 by RDT2 12 1 Link to comment Share on other sites More sharing options...
stquinto Posted March 18 Share Posted March 18 COPA AG clone. In front of the early-flowering magnolia tree, all of the flowers will be on the grass within a week 10 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 18 Share Posted March 18 9 hours ago, RDT2 said: Special thanks to @Greenyinthewestofsydney and whatever his name is @ben 10 Nice one! One day I'll get around to making another. How good is is waiting so bloddy long and it working! 5 1 Link to comment Share on other sites More sharing options...
RDT2 Posted March 18 Share Posted March 18 (edited) 28 minutes ago, ben 10 said: Nice one! One day I'll get around to making another. How good is is waiting so bloddy long and it working! Bloody awesome mate so glad I persevered considering it nearly ended up on the front lawn when I first started with the initial ss fermenter with the lid seal problem, then transferring to the plastic fermenter and then eventually back into my new ss fermenter to avoid oxidation through the plastic wall which thankfully worked/sealed! Cheers again for your advice and tbh I would never have made the Flanders Red without the Flanders Red thread or probably ever tried the commercial beer! Edited March 18 by RDT2 5 Link to comment Share on other sites More sharing options...
ben 10 Posted March 19 Share Posted March 19 Hoppy Saison... lovely 10 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted March 19 Share Posted March 19 Stout, aged 6 months, tasting sensational if I may say so. 12 1 Link to comment Share on other sites More sharing options...
stquinto Posted March 19 Share Posted March 19 I just fiddled with the filters on the photo bit of the iPhone (haven’t a clue really, but there you go..) It’s quite easy to make the head look white, that’s for sure! But i also read that it could be down to the grain bill if the head is too beige. As in, in real life.. I’m going to replace my (spilt) Guinness this weekend, maybe I ought to lower the roasted barley part of the recipe.. Any suggestions ? 8 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 19 Share Posted March 19 2 hours ago, stquinto said: I just fiddled with the filters on the photo bit of the iPhone (haven’t a clue really, but there you go..) It’s quite easy to make the head look white, that’s for sure! But i also read that it could be down to the grain bill if the head is too beige. As in, in real life.. I’m going to replace my (spilt) Guinness this weekend, maybe I ought to lower the roasted barley part of the recipe.. Any suggestions ? Nice looking Guiness Stquinta, filters can do wonders for your photos. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 20 Share Posted March 20 A nice fresh Pale Ale out of the keg, surprisingly clear too. 10 Link to comment Share on other sites More sharing options...
Back Brewing Posted March 20 Share Posted March 20 6 minutes ago, Classic Brewing Co said: A nice fresh Pale Ale out of the keg, surprisingly clear too. From brew factory? 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 20 Share Posted March 20 9 minutes ago, Back Brewing said: From brew factory? Yes, it is, from yesterday, I cheated & wanted a quick keg for my birthday. It's pretty good, as you know made from Coopers Malts & POR. 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted March 21 Share Posted March 21 On 3/18/2024 at 10:23 PM, RDT2 said: Well I couldn’t wait any longer!!!! I have had my first try of my Flanders Red after 12 months in the Fermenter and 2 weeks in the bottle roughly??? Wow I was worried it wasn’t sour enough but wow it is! This is really nicely balanced I am one happy Chappy! My other half didn’t like it she said it wasn’t for her I didn’t warn her though that it would be different to other beer I just love this beer after the kerfuffle at the start this has come through so happy! At about 8% this so smooth at 6months I wasn’t sure if it was sour enough so left it for another 6months but it is now Special thanks to @Greenyinthewestofsydney and whatever his name is @ben 10 interceptor etc for their advice and inspiration! Great stuff mate. Now watch it get better and better for your remaining ones. Got one of my lambics which i bottled 2.5 weeks ago in the fridge as a first taster tonight. Not sure if its carbonated or not but still cant wait to taste it after 1 year. 2 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted March 21 Share Posted March 21 Just keeged 110L of Lager, coolroom is now pretty full (i know, it looks like chaos in there haha) i should be good for the next month. Just cleaned up, poured an XPA and headed to the back verandah to sit down and enjoy a coldy or 3, the daughters puppy decided she would give me another 10mins work for the day, grrrrrr 6 6 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted March 21 Share Posted March 21 First taster of my lambic. Brewed in March 2023 so its 12 months old. 2.5 weeks in the bottle and its not 100% carbed. Probably at 60% but good enough to get an idea of the flavours. Its tart but not overly with a nice brett influence. I think its better than my first one but still think a little more brett influence i think will make it even better. Still give it a 7.5/10. 10 Link to comment Share on other sites More sharing options...
Beerdo Posted March 21 Share Posted March 21 53 minutes ago, Greenyinthewestofsydney said: First taster of my lambic. Brewed in March 2023 so its 12 months old. 2.5 weeks in the bottle and its not 100% carbed. Probably at 60% but good enough to get an idea of the flavours. Its tart but not overly with a nice brett influence. I think its better than my first one but still think a little more brett influence i think will make it even better. Still give it a 7.5/10. Hi Greeny. I'm confused. I know I could Google the first question but I have a few: What is lambic? If it's only been in the bottle for 2.5 weeks, where has it been for the other 11 months? What is brett? I've never heard this term before. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted March 21 Share Posted March 21 1 hour ago, Beerdo said: Hi Greeny. I'm confused. I know I could Google the first question but I have a few: What is lambic? If it's only been in the bottle for 2.5 weeks, where has it been for the other 11 months? What is brett? I've never heard this term before. Hey mate. Lambic is essentially a wild yeast beer. Usually made in Belgium where the brewer puts the wort to cool in the open air and let's wild yeast get at the sugars. Mine is a quasi lambic. Contains the same yeasts but other than some yeast I got off some wattle flowers it's from commercial sources. It's a dry tart type beer. Like a white wine. Not everyone's cup of tea but I've come to appreciate them greatly. They take a long time to ferment. Mine was basically a year in a glass fermenter. Some people leave them for 2 or 3 years. In that time the yeasts which consist of saccharomyces ( normal beer yeast), brettanomyces ( bacteria beer yeast ), lactobacillus ( like what is in Greek yoghurt ) and pediococcus ( another bacteria beer yeast ) eat away slowly. Final gravities typically are at 1.000 or below as the combination of yeasts eat every single scrap of sugar. 6 1 Link to comment Share on other sites More sharing options...
ChairmanDrew Posted March 21 Share Posted March 21 4 minutes ago, Greenyinthewestofsydney said: Hey mate. Lambic is essentially a wild yeast beer. Usually made in Belgium where the brewer puts the wort to cool in the open air and let's wild yeast get at the sugars. Mine is a quasi lambic. Contains the same yeasts but other than some yeast I got off some wattle flowers it's from commercial sources. It's a dry tart type beer. Like a white wine. Not everyone's cup of tea but I've come to appreciate them greatly. They take a long time to ferment. Mine was basically a year in a glass fermenter. Some people leave them for 2 or 3 years. In that time the yeasts which consist of saccharomyces ( normal beer yeast), brettanomyces ( bacteria beer yeast ), lactobacillus ( like what is in Greek yoghurt ) and pediococcus ( another bacteria beer yeast ) eat away slowly. Final gravities typically are at 1.000 or below as the combination of yeasts eat every single scrap of sugar. Not surprisingly, I don't think there are a lot of Lambic breweries out there. I've tried Lindemans, it' s certainly a thing. Good on you for having the patience to try it out. Sounds like you've cracked it. 2 Link to comment Share on other sites More sharing options...
Back Brewing Posted March 22 Share Posted March 22 (edited) A nice pint of my AG Galaxy Pale Ale it's been in the keg for 10 days and it's a really nice beer this keg will get a belting when my 2 sons are here Sunday Edited March 22 by Back Brewing 10 Link to comment Share on other sites More sharing options...
Graculus Posted March 22 Share Posted March 22 This is a Consequences Pale Lager FWK. For some reason it didn't carbonate that well. Very nice and I think I'll try this again at some point using the Diamond Lager yeast that I used for a Kissaki FWK. 5 Link to comment Share on other sites More sharing options...
Beerdo Posted March 22 Share Posted March 22 20 hours ago, Greenyinthewestofsydney said: Hey mate. Lambic is essentially a wild yeast beer. Usually made in Belgium where the brewer puts the wort to cool in the open air and let's wild yeast get at the sugars. Mine is a quasi lambic. Contains the same yeasts but other than some yeast I got off some wattle flowers it's from commercial sources. It's a dry tart type beer. Like a white wine. Not everyone's cup of tea but I've come to appreciate them greatly. They take a long time to ferment. Mine was basically a year in a glass fermenter. Some people leave them for 2 or 3 years. In that time the yeasts which consist of saccharomyces ( normal beer yeast), brettanomyces ( bacteria beer yeast ), lactobacillus ( like what is in Greek yoghurt ) and pediococcus ( another bacteria beer yeast ) eat away slowly. Final gravities typically are at 1.000 or below as the combination of yeasts eat every single scrap of sugar. Wow! Your expert brewing level is light years ahead of me. I didn't think a brew could ferment for that long. Thanks for the explanation. 3 Link to comment Share on other sites More sharing options...
Pezzza Posted March 23 Share Posted March 23 21 hours ago, Graculus said: This is a Consequences Pale Lager FWK. For some reason it didn't carbonate that well. Very nice and I think I'll try this again at some point using the Diamond Lager yeast that I used for a Kissaki FWK. Diamond is great 1 Link to comment Share on other sites More sharing options...
Graculus Posted March 23 Share Posted March 23 47 minutes ago, Pezzza said: Diamond is great The LHBS with the Diamond yeast didn't have the FWK. The place with the FWK didn't have Diamond. Oh well, next time. 1 Link to comment Share on other sites More sharing options...
jennyss Posted March 23 Share Posted March 23 On 3/18/2024 at 10:23 PM, RDT2 said: Flanders Red after 12 months @RDT2, I love the tablecloth in that photo! Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted March 23 Share Posted March 23 Here's my Low Carb Lager, based on Better Beer's Low Carb Lager, as you can probably guess from the tap label. Clean light beer-like aroma Clean flavour, somewhat like the aroma Bitterness tastes quite balanced, probably because the FG being 0.999, has left a nice amount of alcohol in the beer The condensation on the glass belies how clear this beer is 6/10 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