What are you brewing?

Replies to This Discussion

Permalink Reply by Mark on October 7, 2011 at 12:14pm

I've got a GC clone conditioning, pitched in primary with Roeselare mix and oak. It seems slow to sour, samples are quite subdued at the moment. I've got an agonising wait of a year or so before it's ready it would appear

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Permalink Reply by denimglen on October 7, 2011 at 12:37pm

Yeah, mine seemed to start getting the right flavours around 6 - 8 months and seemed to be pretty stable after about a year when I bottled.

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Permalink Reply by Kelly Ryan on October 4, 2011 at 4:01pm

Now that would be fun! Hobbit Toe is a non dry-hopped ode to Sierra Nevada Bigfoot. That and my nickname is Frodo. Oh yeah, and I macerated the grains with bare feet... ;)

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Permalink Reply by Kelly Ryan on October 7, 2011 at 2:32pm

I'm anticipating about 12 months for this baby as well. Stopwatch timer set!

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Permalink Reply by Chris Banks on October 9, 2011 at 11:27pm

Not really brewing but a batch of homegrown beetroot chutney followed up by some housework and cleaning up around the yard and gave the bbq a birthday.... at least it built up a bit of a thirst ?

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Permalink Reply by jt on October 10, 2011 at 12:07pm

Beetroot from the garden?
Mine refuse to grow past two leaves and a matchstick thin root

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Permalink Reply by Chris Banks on October 10, 2011 at 2:08pm

Yeah straight outa the garden about 500 - 600gms ea

I kind of realised the recipe meant four large beetroot not four of my horse beetroots

when I saw the recipe makes about 5.5 cups total and I had 4 litres in the pot....

The proportions in the recipe are now a bit out of whack - but time will tell if its any good.

 

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Permalink Reply by jt on October 10, 2011 at 2:29pm

I'm jealous. What did you feed them ?

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Permalink Reply by Chris Banks on October 10, 2011 at 7:11pm

Poos & Seaweed !.....

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Permalink Reply by jt on October 10, 2011 at 9:44pm

I'm putting some seaweed and chicken shit through the compost now, but that will take sometime until it makes it into the garden !

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Permalink Reply by Steve Popham on October 11, 2011 at 7:35pm

Bottle conditioning. Belgian pale ale (5.5%, 7 grains, 40 ibu).

Ready to bottle. Belgian blonde ale (7%).

Just in: Bohemian pils. (OG 1.056), first all grain lager, worried about temp but sitting at 10c and bubbling nicely after 24 hrs.

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Permalink Reply by MrC on October 11, 2011 at 8:06pm

Yum.  Reading this makes me want to brew something Belgian.  

 

10C for the lager sounds about right to me.  Nothing to worry about there.

What was the recipe?

 

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