Beer thread
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@MN5 said in Beer thread:
ie thinking you’ve put the carbonation drops in when you actually haven’t )
strong strong recommendation to go to bulk priming (or spend a bit and go kegging). We used to bottle 80+L in a session - it's just process in the end, but bulk priming is the shot (sugar water into the beer to be bottled)
@voodoo we live in a golden age of brewing hardware. It's like charcoal BBQ - read the instructions, don't improvise before you're confident and you'll be getting happy endings quickly. Thing is though, you have to want to do it - otherwise don't bother starting.
It's fun! And you make good cheap beer!
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@nzzp said in Beer thread:
@MN5 said in Beer thread:
ie thinking you’ve put the carbonation drops in when you actually haven’t )
strong strong recommendation to go to bulk priming (or spend a bit and go kegging). We used to bottle 80+L in a session - it's just process in the end, but bulk priming is the shot (sugar water into the beer to be bottled)
@voodoo we live in a golden age of brewing hardware. It's like charcoal BBQ - read the instructions, don't improvise before you're confident and you'll be getting happy endings quickly. Thing is though, you have to want to do it - otherwise don't bother starting.
It's fun! And you make good cheap beer!
Fucken Amen to this. Our Stout tastes just like Panhead Stout. My mates were absolutely amazed I actually made it and will be getting kits themselves.
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@nzzp said in Beer thread:
@voodoo said in Beer thread:
@nzzp yeah, zero inclination to start this, happy to admire from afar
Downvote
Here's a lazy 110L of beer brewing to satisfy your filthy Palmerston North voyeuristic tendencies
That does nothing for me - @RoninWC 's finished product shiny hazies sitting on his balcony railing, that's where it's at
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@RoninWC said in Beer thread:
Haven't posted here for a while so I thought I'd share a few things I've been doing with recent all grain brewing. All the talk of big hop additions caught my attention so thought I'd jump in.
After a bit of a break from the mad brewing in May, in August and September I completed 4 brews:
SAC2 DDH @8.8% ABV with a total of 692g of Hops (Simcoe, Amarillo, Cascade and used in the 1st dry hop only, Citra)
Kiwi-tasm @8.0% ABV and a total of 559 g of Hops (Nelson Sauvin, Nectaron and Taiheke)
Nelson's Oats @7.5% with 450g of Nelson Sauvin (called Nelson's oats as it used only Golden Promise with three types of Oats as adjuncts - Big-O Malted Oats from Gladfield, Golden Naked Oats from Simpsons and plain old rolled Oats)
Phantas-Mc Hanlon - 8.1% with a total of 655g of Hops (Motueka, Taiheke, Moutere, Nectaron and Riwaka)A while ago I was challenged by fellow homebrewer to try using Incognito, the hop oil extract.
I took up the challenge and used it in a couple of brew days and I have to say, using the hop oil extract was quite sticky and messy but I did like the results as I didn't have to use the normal amount of pellet hops.
However, it is bloody expensive here in Aus, $60 for 100g, so I'm not sure I will use it too often.
One new method I've gotten into is Mash Hopping, that is adding some hops along with the grain to your basket/bag. There are some varietals that work better than others for this and one that is well known to work well in mash hopping is Cascade. So I've used Cascade once in a Hazy IPA along with Amarillo and Simcoe at the whirlpool and double dry hopping.
The Cascade mash hop worked really well, adding more fruit flavour and in particular, aroma to the final beer.
Another recent brew I also mash hopped but this time with Nelson Sauvin, a personal favourite hop of mine. The reason for using Nelson Sauvin was that I also used another new product for the first time, Phantasm Powder.
For those who haven't heard of this previously, Phantasm Powder is made from the skins of sauvignon blanc grapes from Marlborough. I believe that Garage Project has lead the charge in terms of commercial breweries on this revival of an old method that was primarily used to add more bitterness with less hop.
The use of Phantasm plus the mash hopping really lifted those white wine fruit flavours and aroma!
I kegged that particular beer, calling it Kiwi-tasm as it used all Kiwi Grain as well as hops, Nelson Sauvon and Nectaron and Taiheke.
Another new thing I've been using is the very recently released Non-GMO Thiol producing yeast from White Labs, WLP077 Tropical Yeast Blend.
Those who follow bring might know that thiols are sulfur based compounds that make up less than 1% of the essential oils in a hops cone but are powerful in particular smells like those that occur in fruity white wines such as Sav Blanc, Riesling, etc.
The various yeast makers have been experimenting for a while now including using genetic modifications to allow the yeast to free the thiols with are found not only in hops but also in some grains, just in smaller amounts.
Here in Aus like other jurisdictions, we do not allow genetically modified products into the country so White Labs came up with a number of strains that were found to naturally free thiols and have put them together in their new released Tropical Yeast Blend.
Having used it twice already, I have to say it is now my new favourite yeast as Kiwi-tasm, is now my favourite beer I've brewed which was also my 30th recipe to grain to glass brew.
Hahaha, thank you @voodoo
I'd forgotten to add the pictures for these three beers where I used Phantasm powder so here they are posed on the balcony railing for effect.
and the latest Seltzer, Margarita Seltzer using Monin's Margarita Syrup and the juice of about 10 limes into the keg post fermentation.
10.8% margarita punch.And TBH, every now and then like on a Friday afternoon when work has been a real bitch, I'll add some tequila into the glass.
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@RoninWC said in Beer thread:
@MN5 said in Beer thread:
@voodoo here is a stout pic I found.
Garden looking solid too.
Looking great, excellent head, impressed!
As long as you mean on the beer I’ll take that.
Yeah this is the Black Rock Oatmeal stout with extra chocolate, coffee and rum added. Seriously good. Possibly our best beer ever. I also liked how we got more beer with far less “soup” at the bottom unlike what happens when you’ve added a few dry hops.
Given that Wellington has turned on a typical late spring day where it’s pissing with rain and 14 degrees I might be persuaded to have one tonight I think.
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Pink Grapefruit IPA - made it a bit stronger than last time but a bit of a “ginger” aftertaste. Decent, but disappointing. The frustrating feeling we did something different and it hasn’t quite worked. 6/10
Belgian Witbier - lovely, surprisingly dark with some delicious cinnamon aftertaste. A real winner from a style pretty hard to find nowadays. Very refreshing on a warm afternoon. 8/10
Black Rock IPA - ready tomorrow.
Hazy IPA - Ready December 26th
Red IPA - Ready January 3rd
American APA - Ready mid January.
I’ve been a busy boy. I should really update my fitness thread to balance out all this beer brewing.
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@MN5 said in Beer thread:
Pink Grapefruit IPA - made it a bit stronger than last time but a bit of a “ginger” aftertaste. Decent, but disappointing. The frustrating feeling we did something different and it hasn’t quite worked. 6/10
Belgian Witbier - lovely, surprisingly dark with some delicious cinnamon aftertaste. A real winner from a style pretty hard to find nowadays. Very refreshing on a warm afternoon. 8/10
Black Rock IPA - ready tomorrow.
Hazy IPA - Ready December 26th
Red IPA - Ready January 3rd
American APA - Ready mid January.
I’ve been a busy boy. I should really update my fitness thread to balance out all this beer brewing.
Really good. Hoppy, flavoursome and nice and strong. A passing resemblance to Panhead Super charger. 7.5/10
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@MN5 said in Beer thread:
@voodoo here is a stout pic I found.
Garden looking solid too.
looks tasty!
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20L/four mini-kegs of American IPA doing their second ferment on a heating tray. Made from an upmarket kit with real hops. Will need a week or two before going into cool storage
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@Dan54 said in Beer thread:
@dogmeat said in Beer thread:
@Crucial there usually is about those drinking it but...
Yep anyone who puts a slice of lemon in a beer is seriously whacked in my opinion.
Fine in corona on a stinking hot day. Never any other time
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@dogmeat said in Beer thread:
@MN5 said in Beer thread:
corona
This is supposed to be a beer thread
I justified my statement. Just.
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Plum Porter - St Peters Brewery kit. Much lighter than Guinness or a Stout and seriously drinkable - can catch up on you
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@Victor-Meldrew said in Beer thread:
Plum Porter - St Peters Brewery kit. Much lighter than Guinness or a Stout and seriously drinkable - can catch up on you
How long did you age that for ?
Looks magnificent by the way.
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6 weeks in the 5L keg. Had its twin at 4 weeks and was equally good.
Head is good considering I don't really go for fizzy beer.
