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 Reviled on
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lol, cheers :o) I feel way better now...
But might try dropping the mash temp a tad next time and see where it gets me...
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Permalink Reply by Barry on
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Definitely let taste be your guide. Unless you're entering a comp judged by highly attuned palettes, no-one will be able to tell the attenuation was low - other than it'll be sweet. I am not at all concerned about FG, if it's up around 1.020, so what. I'm entering a robust porter that finished way high (1.019 from 1.058) just to see what feedback I get. It tastes fine, but is definitely on the sweet side.
Obviously in the pursuit to brew the best beer you can, you want to dial that stuff in. But it's not like you're not gonna drink it anyway eh.
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Permalink Reply by Haish on
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S-04 is a good attenuator and fast fermenter. I did an ESB with it 2 weeks ago that went from 1.062 to 1.014 in 4 days, fermented at 17 degrees.
Brewing to taste is what its all about...
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Permalink Reply by jt on
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Lots happening this week so jobs get fitted in where I can so measured out the grain for the weekend last night.
76% Pale
10% Munich
1% Pale Chocolate (I'm beginning to love this grain)
2% Chocolate (I like this more now I'm using it with some pale choc)
4% Carahell
7% Medium Crystal
1.040 and 28BU of cascade and current yeast of choice W1275
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Knocked up a dunkelweizen in the weekend and ive got an emersons dunkelweiss yeast starter cranking at the moment... This is my recipe,
2kg Wheat Malt
1kg Pilsner
1kg Munich
250 grams Carawheat
200 grams Chocolate
60 min hops : 15grams Hallertau
15 min hops : 10grams Hallertau, 10 grams Saaz
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Permalink Reply by delMonte on
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Anyone have a clone recipe for Boddington's?... other than the one printed in "Beer Glorious Beer".
Also, still looking for a Gluten-Free Recipe as well, in case anyone knows...please share.
Thanks!
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There's an old discussion here http://www.aussiehomebrewer.com/forum/index.php?showtopic=7281 on Boddingtons
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Hefeweizen tonight...
3kg wheat
1.5kg pilsner
14g Hallertau 60 mins
14g Hallertau 15 mins
W3068 fermented at 17^oC
1.047 OG and 14 IBU
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Permalink Reply by denimglen on
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Kit and kilo brew? What brand?
I don't think a Munich lager is an actual style, but it might be something like this.
Good luck in your brewing adventures, keep us updated!
Oh, and unless you've got some good temperature control you'll get some more satisfying results brewing ales, they're also a lot easier and more forgiving.
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Permalink Reply by James P on
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Your Shout is a Brewcraft supplied HBS, so I think the malt is originally a muntons? Flavours from this K&K are better than mega swill even with the kit yeast, however as per "enhancing your beer" matures extremely well with hop additions and better quality yeasts (Saflager 23 or Saflager 34/70 controlled temp).
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Yes keep your packaging (I rip the label off the can, and keep it for my records writing all the different things on it, like additional hops, grains, yeasts, temperature, starting and final gravity, alcohol % etc etc etc)
Your shout is a good start, I still get some kits from Paul when I want to make a quick batch. There is a lot of information on this forum about suppliers so have a search around the different threads.
Mega swill is borrowed from the aussie's referring to commercially brewed bland beer like DB draught.
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