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  1. R

    NSW Mid Year Case Swap 2017 Recipe + Tasting

    I updated the case swap thread, but in case anyone missed it - mines an English Dark Mild 1.8% RTD Recipe is 1.036 OG 10.4% Crystal 40L 10.4% Crystal 120L 78.1% Pale Malt (UK) 1.1% Chocolate 11.3ibus Magnum @ 60 1g/L Fuggles @ 10 1g/L Fuggles dry hop S-04 (stalling at 1.020 :P )
  2. R

    nsw mid year case swap 17 june 2017

    Barls, ran out of CO2 with 2 bottles left to go :mad: , any chance I can bring my keg and finish it off at your place? I have pin locks.
  3. R

    nsw mid year case swap 17 june 2017

    Mine is an English Dark (Extra) Mild - ~1.8% so I'm calling it "Packet of Winnie Blues" ;) Came in at 1.036 (instead of 1.039) and S04 bloody conked out early, second time this yeast has done it to me :( Anyway, it still tastes pretty good and has been conditioning in the keg for a couple of...
  4. R

    nsw mid year case swap 17 june 2017

    That sucks balls man. I think that's worse than tipping infected batches (my last 2) because at least the infected stuff is undrinkable. Is it a design issue with the siphon?
  5. R

    2016 NSW Mid Year Case Swap - Tasting & Recipes thread

    Glad to hear it's holding up well even after 9 months.
  6. R

    NSW 2016 xmas case swap - tasting and recipes

    #17 RIS by drclaybro Yeah, it went everywhere. Forgot it was a gusher! Like others there was no funk or off taste to indicate an infection,might have been bottled with a few more points to go? Dark colour, chocolate aroma with a strong espresso flavour. Smooth alcohol, smooth bitterness and...
  7. R

    Porter Recipe Feedback...

    I like the mix of pale/brown/chocolate @ 84/10/6, will give you that nice chocolate/coffee flavour without going into the toast/ash side of things. You could add some crystal to get it more chunky if you like. I would just make sure you adjust water properly to hit the right pH.
  8. R

    nsw mid year case swap 17 june 2017

    1. Barls 2. Paulyman 3. Fungrel 4. Mattfos01 5. yumbeer 6. reman
  9. R

    Sour advice

    They also mentioned that you can somewhat control the balance with hops. Too sour, use more hops to inhibit the bacteria; not sour enough, use less hops to encourage the bacteria.
  10. R

    Keg King Intertap

    I don't bother repressurising, once the keg is carbed up, let's say at 20psi which to me seems about 2.5 vols, then I dial back to 10psi to serve. Been through 4-5 kegs this way and they appear to keep the carb levels even if i leave them sitting there at 10psi for the 2-3 weeks they tend to last.
  11. R

    Keg King Intertap

    I have 2 of the FC taps and I keep only about 1m of line to the tap. There can be foam with first poor, but choking off the flow for the first 1/4 of the pour and then gradually opening helps out. I've also found dialling back the serving pressure to 10psi helps too.
  12. R

    Sour advice

    Fill er up! If you decide to add some oak then it can make it easier to keep it submerged below the neck. The other thing to keep in mind that the first generation may not be that sour/funky, but each subsequent pitch onto the cake should get better and better.
  13. R

    Inner Sydney Brewers - Harbour City Brew-Off

    Might be better joining the FB group, it's a bit more active than the mailing list and now is the place for meet up events.
  14. R

    NSW 2016 xmas case swap - tasting and recipes

    I could taste the wheat I reckon, but it wasn't to be "seen". Would explain the head down to the last drop! I did an all-Vienna Vienna Lager and I really like the almost-honey flavour it brings. I could see you making this a house beer that's always on and I wouldn't be surprised if it's popular...
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