ben 10 Posted April 18 Share Posted April 18 Stout - oh so yum 13 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 18 Share Posted April 18 5 minutes ago, ben 10 said: Stout - oh so yum Yours or bought? Looks nice. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted April 18 Share Posted April 18 22 minutes ago, Classic Brewing Co said: Yours or bought? Looks nice Home brewed. Mine. Very very happy 4 Link to comment Share on other sites More sharing options...
BlackSands Posted April 19 Share Posted April 19 (edited) Amber Ale. I usually use Amarillo hops with this recipe but I some Superdelic in the freezer. Nice enough, but the Amarillo version is better: PS - as some of you will have discovered, taking photos of a cold beer is quite a challenge as the glass frosts up so quickly! I had to keep wiping this one down with a tissue while I was getting myself organised! Edited April 19 by BlackSands 9 3 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 19 Author Share Posted April 19 Trusty old Aussie Lager 13 Link to comment Share on other sites More sharing options...
ben 10 Posted April 19 Share Posted April 19 21 minutes ago, BlackSands said: had to keep wiping this one down with a tissue while I was getting myself organised! Beer looks great - your sentence is open to all sorts of interpretation 5 Link to comment Share on other sites More sharing options...
ben 10 Posted April 19 Share Posted April 19 10 minutes ago, Aussiekraut said: Trusty old Aussie Lager Nice - probs next on my to do list with Cluster 2 Link to comment Share on other sites More sharing options...
BlackSands Posted April 19 Share Posted April 19 1 hour ago, ben 10 said: Beer looks great - your sentence is open to all sorts of interpretation 10 Link to comment Share on other sites More sharing options...
Pezzza Posted April 20 Share Posted April 20 Bottled AG Pezza Pilly from the Archives... lush 15 Link to comment Share on other sites More sharing options...
Tone boy Posted April 20 Share Posted April 20 Nice one Pezza This one is Coops draught with Galaxy and Vic Secret. Kveik yeast. 8 Link to comment Share on other sites More sharing options...
Tone boy Posted April 20 Share Posted April 20 (edited) And now I’m inside cooking a beer and beef stew, so had to crack a darker one. Such a shame ESB sorta thingy. About 18 months in the bottle this one! Edited April 20 by Tone boy 13 Link to comment Share on other sites More sharing options...
stquinto Posted April 20 Share Posted April 20 Last of my Duvel clone. The sweetness pretty much totally disappeared, I reckon a 6 month aging is the way to go. Also a KnK IPA (Return of the Red), and an Old Perc AG. 10 Link to comment Share on other sites More sharing options...
stquinto Posted April 20 Share Posted April 20 (edited) Now an Orval clone. Bottled 8/05/22. Wow! Pretty mouth-puckeringly sour You wouldn’t count this as a session beer, that’s for sure! Still, not a tipper, more a sipper…. Oh the poetry, I amaze myself… I know, I should get out more Edited April 20 by stquinto Typo 10 2 Link to comment Share on other sites More sharing options...
Fedaykin409 Posted April 21 Share Posted April 21 An early pour of the 'aztec gold' recipe. would have almost preferred a bit more ABV. But it's not bad. I can see this batch disappearing pretty quick. 10 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted April 21 Share Posted April 21 4 hours ago, Fedaykin409 said: An early pour of the 'aztec gold' recipe. would have almost preferred a bit more ABV. But it's not bad. I can see this batch disappearing pretty quick. Congratulations on the clarity 2 1 Link to comment Share on other sites More sharing options...
ben 10 Posted April 21 Share Posted April 21 On 4/20/2024 at 1:53 PM, Pezzza said: lush indeed mate 1 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 22 Share Posted April 22 AG American IPA, lots of hops in this one, over 200g from memory. Still a bit young so just had a taster, this is good, I’ll have to go back to my recipe and check the ingredients. 7 Link to comment Share on other sites More sharing options...
stquinto Posted April 22 Share Posted April 22 First taste of a Sierra Nevada Pale Ale. Undercarbed, but got potential. Not harsh from the hops at all 8 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 23 Author Share Posted April 23 This is the Helles I brewed under pressure at ambient using M54, then keg fined and re-kegged into a fresh keg without the dropped out stuff in it. Well, it is a little heady, o where near as clear as I would like it to be but tastes alright. Not as I like it but not bad either. My regular helles is called “Ein Helles”, so a helles, whereas this one is called “kein Helles” as in no helles Not my best work but great as a keg filler. 9 Link to comment Share on other sites More sharing options...
DavidM Posted April 23 Share Posted April 23 Trendy Trousers Amber Ale As much as I like this brew, I'll leave it off my list for a while. Prefer the Nut Brown Ale! 8 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 23 Author Share Posted April 23 (edited) This was a sneak peek of the Barley Wine I made. It's only been in the bottle for a little over 2 weeks and has a long maturing period ahead of it but boy is it tasty. It has a very rich, deep red colour and a nice dark head, although the latter doesn't stick around for very long yet. It is very sweet, in parts, because it didn't ferment all the way down to 1.030 but stopped at about 1.040, despite re-pitching more yeast from a starter. So it came in at just a smidge over 10% in the bottle. It is very malty, with hints of raisins and what I believe is best described as dried apricot. The bitterness is there but very subdued because of the maltiness. The alcohol is obviously present but it doesn't have a sting, so it is pretty rounded. It is so rich, it actually coats the glass on the inside. I'm looking forward to it in a few months. I hope I can keep a few bottles for a few years. That would be great. Brewing it was a shocker. My batch volume and the amount of grain are hard to get to work nicely and the thermal dramas with the BZ didn't help. I spent almost 9 hours on that one brew, from milling the grain to cleaning up. Next time I do a "super heavy", I'll opt for a reiterated mash. 10kg of grain is great if you brew 47l batches but is a problem with 20l. No, the glass is not broken, that's an artefact of the "Portrait" setting Edited April 23 by Aussiekraut 10 Link to comment Share on other sites More sharing options...
kmar92 Posted April 23 Share Posted April 23 (edited) 2nd keg of my rye ale. This part was fermented with Verdant and tastes quite different to the Nottingham fermented version. Just 8 days in the keg and no finings were used, just a floating offtake in the keg. I am impressed with the clarity, considering it had 15% rye in the grist, it is a lovely beer Edited April 23 by kmar92 10 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 23 Author Share Posted April 23 12 hours ago, kmar92 said: 2nd keg of my rye ale. This part was fermented with Verdant and tastes quite different to the Nottingham fermented version. Just 8 days in the keg and no finings were used, just a floating offtake in the keg. I am impressed with the clarity, considering it had 15% rye in the grist, it is a lovely beer Verdant brings some nice fruity flavours along. I like Verdant. It's also a workhorse and rips through wort quite quickly with reasonable attenuation. 4 Link to comment Share on other sites More sharing options...
Back Brewing Posted April 23 Share Posted April 23 9 minutes ago, Aussiekraut said: Verdant brings some nice fruity flavours along. I like Verdant. It's also a workhorse and rips through wort quite quickly with reasonable attenuation. Absolutely AK I have now decided I'm going to use Verdant for pretty well everything now except for stouts where I'll use Nottingham to give a dryer finish 3 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 23 Author Share Posted April 23 5 minutes ago, Back Brewing said: Absolutely AK I have now decided I'm going to use Verdant for pretty well everything now except for stouts where I'll use Nottingham to give a dryer finish Yeah, not sure I would like a stout made with Verdant. Then again, a Black Forest Cheesecake Pastry Stout might go well with the fruity Verdant flavours 1 2 Link to comment Share on other sites More sharing options...
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