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
-
Permalink Reply by JoKing on
-
What's the local Brewery in the Waikato??? Hook me up bro - that stuff is the business!
-
Permalink Reply by Dave on
-
The wife and I are working on the gold coast for a while and have burleigh brewing co just down the road. You're right though it smells soo good. I think I might have to dry hop with mainly citra.
-
Permalink Reply by HerrSchnapps on
-
Became a big fan of their Pale Ale while I was over there about two weeks ago. Very well balanced beer. Waaayy too drinkable. As an aside, it was about $1.50 more than a battered looking 6-pack of a Tui...
-
Permalink Reply by Greig McGill on
-
Watch this space Joseph. ;)
-
Permalink Reply by Stu McKinlay on
-
Greig, I am still watching this space. Can I stop now?
-
Permalink Reply by Reviled on
-
Youve been watching that space for an awfully long time there stu :oP haha
-
Permalink Reply by jt on
-
Just mashed in
91% ADM
4% Caramalt
4% medium crystal
1% chocolate
1.040 12IBU Willamette bittering, 12 IBU NZ Cascade from 30 min and US05
Sun's up and the clouds blowing off southwards, should be a good day
-
Permalink Reply by Mike Neilson on
-
After reciveing some inspiration over the weekend from Joseph im going to brew this dirty little pale ale and in doing so im going to try beat Joesphs mamoth brew week of 100L in 4 brews.
Galaxy and Coe Pale Ale
100% Kolsch Malt
68 mash
20g Simcoe @ 20
20g Simcoe @ 15
25g Galaxy @ 10
20g Simcoe @ 5
25g Galaxy @ 1
1.050
44Ibu
Cry Havoc @ 17 Degrees
-
Permalink Reply by denimglen on
-
This Saturday will be 6 weeks since I brewed last :-(
Got some Kolsch yeast on the stirplate and tossing up these two.
American Wheat
1.052, 20IBU
50% ADM Pils
50% Weyermann Wheat Malt
Willamette @ 60
10g Willamette @ 0
10g Centennial @ 0
(Yeah, yeah, shut up Joking/Mike/Rev, more hops you say, I know, sticking to a recipe here boys :-P)
OR
Psuedo-Dortmunder
1.055, 30IBU
67% Weyermann Pils
32% Munich
1% Melanoidin
Hallertau Aroma @ 60
15g Hallertau Aroma @ 5
15g Hallertau Aroma @ 0
-
Permalink Reply by Tony on
-
Belgian Triple. TTT.
4.5 kg Bohemian pilsner
2.5 Weyerman bavarian extract
100 g Melanoiden
150 g oats
500g Molasses sugar
10 g citrus zest
25 g Nelson Sauvin for 60
10 g Rakau for 60
Belgian abbey ale yeast
35 IBU
1.075
-
Permalink Reply by Karle on
-
The plan for Sunday:
Flemish Diaspora Ale
5 kg Bohemian Pilsener
300 g CaraMunich
200g Munich
(maybe 150g of CaraPils)
Mash at 67 degrees Celsius for 60 minutes, 15 minutes mash-out at 75 degrees
90 min boil
Motueka (B Saaz) @ 60mins, 40mins, 15mins (26 IBU)
Wyeast 3739-PC Flanders Golden Ale (2l starter)
Ferment at 19 degrees Celsius for about 10 days (see how it goes), bottle condition for 4 weeks
Expected OG: 1.052
Expected FG: 1.012
ABV: 5.2% ish
-
Permalink Reply by Bambule on
-
Wyeast 3711 PC report
I'm just trying my first glass of saison (copyright my arse), brewed with the 3711 yeast. Thought I'd let you know my thoughts (what ever thath's worth) in case some of you were thinking of ordering it in the next round.
It is indeed very attenuative, 1.006 achieved without any effort, 24 d3g temp at the end. I even stuffed my mash temp up, mashing too high at 68 deg, still it just kept going. Its fairly subdued compared to the other saison styled yeasts, not intense bubble gum or tropical fruit, so I can see how adding spices or hops would work well. Lastly, its not thin at all, still feels like theres body there, possibly helped by having a proportion of wheat in my grist.
Cheers! Think i'll have another
Help Fund This Site
FRESH LIQUID YEAST!!!
DIRECT FROM THE LAB
AMAZING VIABILITY
Luke's Beer+
Events
© 2024 Created by nzbrewer.
Powered by
