What are you brewing?
Replies to This Discussion
-
Permalink Reply by Mike Neilson on
-
Time to brew some UK Ale
88% Maris Otter
6% Medium Crystal
2% Dark Crystal
2% Amber
2% Chocolate Malt
67 Degree Mash
25 Ibu Northdown @ 60
12 Ibu Northdown @ 20
1g/L EKG and Brambling Cross @ 10, 0, Dryhop
1.052 - 1.014 5%
45IBU
WY1968
-
Permalink Reply by MrC on
-
Looks nice Mike. I have a smack pack of Wy1968 sitting in my fridge waiting patiently for a fermenter to come free. It could be a while though with my RIS fermenting slowly at 17C.
What fermentation temps are you planning on?
-
-
I need that smack pack!! Im going to pitch at 18 and let it peak at 20 degrees then a short diacytel for 2 days at 22. If you need to sell that smack pack before hand I can take it off your hands.
-
-
Sorry mate, that smack pack is reserved for an IPA I've been planing for weeks. I've never used 1968 before so I'm quite excited about it too.
-
-
Dam it will be no good in an IPA you should use 1469 for it I got about 100L of slurry for ya for it, and I will take the 1968, hahaha
-
-
OK then, it's a deal. I still want to brew with 1968 as well though so I might hit you up for some of that slurry when it's done.
I'll PM you, now.
-
Permalink Reply by Nick T on
-
At last brewing again (AIPA) after the last brew was interrupted by the September quake. Of course as soon as I started doughing in we had a little tremble - 'here we go again' I thought! Anyway, need some advice - my post boil wort was very cloudy, I have not had this before. I did some things different to normal though - first off, my grains are not as fresh as they normally are (using up the old stocks). Second, as well as adding irish moss I also threw in a teaspoon of kopperfloc, never used it before.Third, I used a different yeast nutrient at the end of the boil, winter harvest wine nutrient instead of my normal brewcraft yeast nutrient. Ended up with only about 7 litres of clearish wort on top of the brain-mush at the end of an extended chill. I drained that off then put the boiler in the freezer for 5 hours, it didn't seem to want to cool down but then left it overnight and it dropped to about 2 deg. Managed to get another 11 litres of clearish wort off again this morning, before striking the top of the brain mush. Now warming the drained wort to pitching temp while the remainder goes back into the freezer at 0 deg.
Any ideas on what might have gone wrong? My boiler (40l, 2.4kW electric urn from craftbrewer) of late has had a tendency to turn itself off and on a lot at the end of the boil, after I drop in the chiller, so I end up with the last 10 minutes with about a 98deg rolling soup. (Will be solving this once the electrician turns up this week to rewire the garage for my 4 kW boiler.) But this did not result in clarity problems for my last few brews.
-
Permalink Reply by Martin Bridges on
-
Koppafloc & irish moss are basically the same thing, so you've effectively doubled up there. That could lead to a lot more coagulation of proteins. To be honest, I never worry too much about the clarity of the wort going into the fermenter. If I can get clear wort that's great, but I'm not too worried if it's a bit mushy.
-
Permalink Reply by Stu H on
-
Laying this down today. Using rainwater now that the gutters are clean on my roof!
Helles Bock
Size: 6 gal
Original Gravity: 1.068 (1.064 - 1.072)
Bitterness: 26.8
2.5 kg Munich Malt
4.8 kg Pilsner Malt (Organic)
28.0 g Northdown (8.7%) - added during boil, boiled 60 min (was meant to use Magnum or Horizon, but couldn't source any... This seemed the closest on the "hop wheel"
Wyeast 2007 Pilsen LagerNever drunk one of these before, but looking forward to it!
-
-
Brewed an English Mild yesterday. My plan was to follow Stu's advice and keep it simple, but the recipe kinda got away from me due to substitutions etc.
2.75kg floor-malted Maris Otter
230g Crystal 60L
170g Caramunich II
80g Black patent
80g Chocolate malt
60g Munich
60g Special B
I actually upped those weights by 20% to account for no-sparge brewing.
12g Target @ 60 mins
15g Fuggles @ 15 mins
Yeast is Wyeast 1469 (West Yorkshire Ale). A secondary reason for brewing this beer is that I intend to dump an English IPA onto the yeast cake in a couple of weeks.
Lovely clear wort into the fermenter at 1.032. Bubbling away nicely at 19 degrees today.
-
-
Making use of the uni holidays, and the ingredients I've got lying around the house.
Cheapo-NZPA/Blonde
Size: 6 gal
Original Gravity: 1.045
Bitterness: 39.1
4.8 kg Pilsner Malt (Organic)
32.0 g Motueka (6.6%) - 60.0 min
15.45 g Nelson Sauvin (12.6%) - 10.0 min
25.0 g Motueka (6.6%) - 10.0 min
25.0 g Riwaka (5.9%) - Flameout
15.0 g Nelson Sauvin (12.6%) - Flameout
Mash @ 69, ferment with 1272I could dry-hop it, but I probably won't need to.
-
Permalink Reply by Richard Jack on
-
Here's a question for the chocolate lovers: If I'm adding cocoa nibs after primary, what temperature will be best for them? I can keep it in the ales fridge at about 19C, under the house at the keg fridge at 10C or in with the lagers at 1C. I know it makes a huge difference with hops, so thought I'd ask the question.
In lieu of other advice I'll probably just rack it to the keg with the nibs in muslin cloth, then leave it under the house and let the average temperatures do what they want to it.
Planning on around 80-100g of nibs unless anyone tells me I'm being stupid... Anyone? :) It's already had 20g in the mash and 20g in the boil.
Help Fund This Site
FRESH LIQUID YEAST!!!
DIRECT FROM THE LAB
Luke's Beer+
Events
© 2024 Created by nzbrewer.
Powered by
