What are you brewing?

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Permalink Reply by JoKing on August 22, 2009 at 2:30pm

Gidday Tony. It's still cold conditioning at the moment so I haven't really had a fair taste of the brew yet. It seems OK though. It had its share of problems though, so my hopes aren't high in terms of quality flavour. I'm bottling tomorrow - so I'll bring some along to WBC if its any good. My recipe was good, but the fermentation was pretty crap.

My advise is use plenty of yeast, keep the ferment above 20, dont put the sugar in until after fermentation has slowed - and make sure you dry it the fuck out.

Good luck bro.

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Permalink Reply by Tony on August 23, 2009 at 1:34pm

Thanks mate, good advise. I am thinking of getting a starter from one of my Trappist, bottle conditioned beers?

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Permalink Reply by JoKing on August 23, 2009 at 2:03pm

I think that's fine if you're harvesting from the "Blonde" in their range: like the ones that are 5% abv... but from a tripel? I personally wouldn't for a number of reasons.

1: There is no guarantee that the yeast in the bottle is the primary fermentation strain: quite often these fellas use Champange yeast to carbonate the beer.

2: Tripels are generally around that 8 - 9%abv mark. If it is the primary strain - it'll be pretty tired / mutated by now.

3: You dont know how much work the yeast has already done. You can't be guaranteed full and proper attenuation from the cells you have harvested.

Solution?

This is the Chimay strain, and yes - it is a real smackpack. I have bought yeast from here before.

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Permalink Reply by Tony on August 23, 2009 at 7:09pm

Thanks mate. I just ordered one, as back up. Good call. I was trying to save some money and be stingey.;)

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Permalink Reply by Reviled on August 22, 2009 at 4:17pm

Pretty hung over today after finishing the keg of unspeakable with a few mates, so instead of brewing myself, im supervising my flatmate ;o) lol.. Also got my cheap ass hopper working alot better, milled the 6kilos in no time!

American Stout

3.72kg Golden Promise
1.2kg Munich II
360g Dark Crystal
155g Cara Amber
155g Brown
180g Roast Barley
180g Chocolate
60g Black Patent
60-12g Nugget, 12g Columbus
20 - 20g Columbus, 25g Williamette
5 - 10g Columbus, 15g Williamette
Dry - 20g Columbus, 30g Williamette, 20g Amarillo, 30g Simcoe

And of course good ol S-05

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Permalink Reply by Mike Neilson on August 22, 2009 at 4:32pm

Pretty much the same as me drunk far to much last night but I have no apprentice so im doing this all myself

Bad Arse Barleywine

Golden Promise 83.13 %
Carared 2.49 %
Caraaroma 2.08 %
Crystal Malt (157.6 EBC) 1.66 %
Caramunich II 1.66 %
Crystal Malt (90.0 EBC) 0.67 %
400g Dextrose
400g Invert Sugar

Mashed at 66 than it dropped to 64 over 5 hours

116.80 gm Nugget (90 min)102.7 IBU

1.115 - 1.025 fingers crossed!!

White Labs WLP001 Pitched on to the yeast cake from a 1.040 - 24IBU ordinary bitter

Boiling for 5 hours.

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Permalink Reply by JoKing on August 22, 2009 at 5:45pm

Fucking Hell. That really is a long, but impressive brew day. I'm stoked for you mate.

Chur.

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Permalink Reply by Reviled on August 23, 2009 at 2:03pm

5 hour boil??? Mate... Nice!!

Today im brewing a summer pils, im considering dry hopping with 10g of centennial maybe?

1.5kg Pils
1.6kg Golden Promise
120g CaraRed
450g Flaked Maize
900g Wheat
45 - 18g Simcoe 12.2%
0 - 14g Simcoe, 14g Centennial
Wyeast 2124

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Permalink Reply by Will J on August 24, 2009 at 3:54pm

me and Herrschnapps brewed a revised St Paddies oatmeal Stout today.

Here is the recipe, we tweaked with the chemistry a bit to bring the bicarbonate hardness up to 120 mg/L. Also added some light crystal and more oats this time. in response to comments from case swap :)
trying fuggles as opposed to pacific jem, will be interesting to see how this changes it, may get rid of the perceived mint flavour??.
will pitch in next few days once the 1.5 L starter is all go. 24 brew, ferment at 18ish.

4.50 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 75.3 %
0.50 kg Oats, Flaked (1.0 SRM) Grain 8.4 %
0.35 kg Roasted Barley (300.0 SRM) Grain 5.9 %
0.31 kg Chocolate Malt (450.0 SRM) Grain 5.0 %
0.17 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.9 %
0.10 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.7 %
0.05 kg Black (Patent) Malt (500.0 SRM) Grain 0.8 %
75.00 gm Fuggles [4.50%] (60 min) Hops 33.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
32.75 L Christchurch, New Zealand Water
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

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Permalink Reply by vdog on August 25, 2009 at 1:32pm

This weekend, having a crack at something along the lines of Epic PA:
12.2kg Golden Promise
3.3kg Maris Otter
1.35kg Medium crystal
165g Cascade at 60min
165g Cascade at 10min
165g Cascade at 0min
US-05 (couldn't get 1272 in time)
300g Cascade to dry hop
Should be about OG 1.050, and 45IBU (batch size is 75 litres).

Just worked out it's about 4.5 times more hops than our last pale ale brew - should be a cracker!

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Permalink Reply by jt on August 27, 2009 at 8:50pm

Weighing out a mild for the weekend.
Would've been called Pukie IV but I've gone with the family connection and called it Long John Brown, otherwise Kid Chocolate tweaked again.
Using the last of the SO4 packets from the fridge, at least that'll stop me putting it in a pale again, against all the good advice

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Permalink Reply by jt on August 30, 2009 at 7:00am

OK it's mashed in bright & early while I suspect there's a few beervana heads not yet consious
3.465 ADM
0.100 caramalt
0.250 medium crystal
0.100 dark crystal
0.055 pale choc
0.055 choc
0.220 brown
0.055 black
26gm Willamette 5.9% @ 60
29gm Styrians 5.5% @ 15

It's a bit fussy and a way off the original recipe, but who can't help but tinker with a recipe eh ?

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