What are you brewing?
Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens
Replies to This Discussion
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Permalink Reply by Edward Siddle on
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am still waiting for my 1070 ale with t-58 to dry out! still tasting pretty sweet to me (and sweet in a not-good way). but only been bottles for 3 months so am prepared to be patient. of course it could have been a mashing fault but my notes wouldn't indicate anything drastically went wrong.
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Permalink Reply by Stu McKinlay on
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what was the final gravity?
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1014. not overly high for a beer of that starting gravity i didn't think. admittedly haven't tasted a bottle for about two months. i'm happy to keep waiting. if it still tastes like cr*p at 1 year then i'll ditch it....
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Permalink Reply by Mark on
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you can culture a yeast starter from a bottle of chimay or a bottle of duval, really easy to do and usually successful. i've got something brewing at the moment with a chimay starter, smells estery and phenolic which is probably what you're after
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Permalink Reply by bj on
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Dennis at Dunedin Malthouse has a few different Belgian Style liquid yeasts.
Ive made some ok beers using the 'Abbey' yeast. No notcible "off" flavours, as i used bigish starters and fermented at the lower end for the yeast (18-19). Im sure if you stressed it out a little it would provide more 'interesting' flavours?
Give Dennis a call, he has an 0800 number and will deliver.
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daughter is crook and off school today and i drew the long straw and get to stay home. in and around making chicken noodle soup, i figure i might as well put down the first lager of the winter.
Franconian Dunkel
3.75kg Munich typ II
400g Caramunich III
50g Carafa I
NZ Pacific Hall at 45 mins, 15 and 5, to 27IBU total.
fermenting with 2x 11g packs s-189 swiss lager yeast.
roughly inspired by this blog post below (a beer i don't know) and also Klosterbraeu Braunbier (Bamberg, one I have had), though i don't want something that is almost black so have cut back on the carafa: http://barclayperkins.blogspot.com/2008/04/josef-schneider-essing.html
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Permalink Reply by HerrSchnapps on
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s-189? Didn't know there were other Saflagers, what's it like compared to the s-23?
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only used it once but it's very clean, lighter than the 34/70 (ie. i think it attenuates more). but others may have views too.....s23 i'm not so familiar with, i am planning on giving it another crack later this winter. when i did use it i was actually pretty happy with the results, i didn't mind the little bit of fruitiness it seemed to add.
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that beer looked awesome - definitely some inspiration to start brewing lagers. it's only just getting cold enough now though, still got ales on the go.
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Its been plenty cold in Christchurch for lagers since about 3 weeks ago, I timed my first Pilsner perfectly, brewing the afternoon it snowed! Question though- it fermented for about 5 days at 10-12 degrees, then the weather warmed up and it reached around 15C for a couple of days at the end of primary (though dropped back to 12 before I racked to secondary). How much would this have affected the diacetyl/ester production, or did I just get a perfectly timed diacetyl rest?
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