King Ruddager Posted July 13, 2015 Author Share Posted July 13, 2015 Nice one, thanks In the meantime, however, I've decided to make a pilsner instead Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 13, 2015 Share Posted July 13, 2015 What a crazy idea. What style of Pilsner are you making? Link to comment Share on other sites More sharing options...
King Ruddager Posted May 25, 2018 Author Share Posted May 25, 2018 Found myself thinking about this again ... I reckon I'll give it another go. Looks like the thing that stopped me last time was the ol' nelson shortage, but that seems to be over. I'll probably just go with 100% pilsner malt, shoot for 20-25 IBUS and try and balance the nelson / oak / kiwi fruit flavour based on what I said earlier in this thread. Link to comment Share on other sites More sharing options...
The Captain!! Posted May 25, 2018 Share Posted May 25, 2018 1 hour ago, King Ruddager said: Found myself thinking about this again ... I reckon I'll give it another go. Looks like the thing that stopped me last time was the ol' nelson shortage, but that seems to be over. I'll probably just go with 100% pilsner malt, shoot for 20-25 IBUS and try and balance the nelson / oak / kiwi fruit flavour based on what I said earlier in this thread. That actually sounds pretty good Ruddy. Captain Link to comment Share on other sites More sharing options...
King Ruddager Posted June 8, 2018 Author Share Posted June 8, 2018 I did make this by the way. I think I used 95.5% pilsner malt (the new Coopers one) and 4.5% carapils ... just because. Put the yeast in on Wednesday night and now I'm wondering if Monday will be too early to add the kiwi fruit, oak chips and dry hops. In fact ... yeah, the answer's going to be "yes" to that. The video release will just have to wait! Link to comment Share on other sites More sharing options...
porschemad911 Posted June 8, 2018 Share Posted June 8, 2018 So are you still going to attempt an oaked pale beer with Nelson Sauvin? You could take inspiration from the wines of Sancerre, which are a far cry from most NZ sauv blanc. Edit: epic fail... You already did. Cheers, John Link to comment Share on other sites More sharing options...
Beerlust Posted June 9, 2018 Share Posted June 9, 2018 17 hours ago, porschemad911 said: You could take inspiration from the wines of Sancerre, which are a far cry from most NZ sauv blanc. Cloudy Bay (NZ) Sauvignon Blanc is regarded as one of the top Sauvignon Blanc's in the southern hemisphere. They have an oaked version known as "Te Koko". I was lucky enough to sample this wine a number of years ago along with meeting & chatting with one of their winemakers. It is an interesting drop, but not for my tastes. Interesting that NZ wine producers are allowed to add sugar (if they wish) into the processes of producing their wines, whereas here in Australia it is prohibited. I've had some terrific wine from the Loire Valley. Cheers, Lusty. Link to comment Share on other sites More sharing options...
King Ruddager Posted June 17, 2018 Author Share Posted June 17, 2018 Added my fruit, oak chips and dry hops today. It took ages! Quite an ordeal getting all that stuff clean and safely in to the fermenter. Link to comment Share on other sites More sharing options...
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