Search results

What elements are you using and how are you fitting them?

Guess no one is keen to clone this one ay? Would make a RIPPER christmas beer...

I'm digging an old thread again but I really have to.. I've been a fan of this hop for quite a while and I really wanted to brew up a batch that was heavy with it. This time around I did. Joe White Pils 3kg Joe White Munich Light 1kg Flaked Rice 1kg 15L mash water - single infusion - 66c -...

I've never done a diacetyl rest on an ale... Lagers yes but not an ale. I usually do raise my temps during fermentation but only because I am impatient and want to get to FG quick. LOL!! Maybe I'm doing it inadvertently.

Massive hop envy... I live in Darwin and this is impossible here.!!!

Hey guys. Sorry for digging up an old thread but I just had to. I mentioned in my previous write up that I was going to run this hop through a pale lager.. Well I did exactly that. Brewed on the 20th Sept 2014 and on tap right now I can honestly say I really do love this hop and it is perfect...

That's awesome... If only I could grow these in Darwin.!!!!

Wow I just found this thread… HAHA Maybe I should do more than what I do LOL.!!! Release pressure Rinse with water 10L santizer - shake - run some out the lines. Fill with water and purge with CO2 so it's completely full of CO2. Fill with beer. Max 15mins…..

So yeah if you are looking at that grain bill then you will want to go 0.9g/L @ 20mins and then just throw in some Magnum @ 60mins to make up the IBUs. For aroma additions just run whatever you have been doing to date but it's a nice aroma so don't be shy.!

So sort out the Grain Bill first. Try and add something in the Bread Crust -> Biscuit range. Maybe a Briess Victory Malt @ 5-6% with a sprinkle of CaraMunich I @ 2-3%? If your specialty grains run in at 8-10% and you're looking at 1054OG ish, then I would aim for 26-34 IBU depending how you...

I thought I would post up a pic of this brew. As you can see not perfectly clear but I say quite acceptable. Taste has not changed much so far. Still spicy, firmly bitter, subtle malt and still a subtle but nice aroma. And here it is. Gold to light copper with quite a nice white head.

Well it's all carb'd and I've had a few over the last couple of days and I can say that i recommend this hop. Couple of notes on the beer first. It ended at about 1010-1012 so it is quite dry and quite alcoholic. I used the beer in the bottom of the fermenter after racking to the keg so by...

Ok so there has been movement on this project.! I dropped the yeast over the last few days and put this in a keg last night.! It was tasting bloody great. Spice had mellowed, aroma is very much there and it's all starting to take shape. Carbing it to 2.5vols.

I am about to rack this into a Keg. Purposefully tried to give it a firm bitterness and that has succeeded based on the taste out of the fermenter I had last night. We'll see how it goes with a bit of carbonation. I am getting a spicy taste, something along the lines of a noble. This may be...

This batch is smelling SO powerful out of the air lock... The description does say that there are lemon notes and I'm thinking they are probably correct. Really smelling nice..!

How jealous am I? Living in Darwin I'm just a little way out of the zone from grow my own.!! These look the business though.

I've never included any IBUs from my low temp hop additions. Having said that I don't stop chilling. I start pumping the ice water and do not stop until it gets to 2c beneath my target ferment temp, stirring as I go. The hops are not at 50c for very long at all. Also, the only reason I chose...

I am not going to dry hop this batch. I've found that although I have to add significant levels of hops at flame out the way I do it really does deliver a good hop aroma without the grass. I add flame out hops at about 50c during chilling. I use ice water through a copper coil in the wort to...

G'day guys. Well as of last Sunday I have a batch on the ferment made entirely with Southern Cross from NZ 2013 crop 14.1%AA purchased from Ross @ Craftbrewer. Thaks Ross.! I love the smell of hops so I may be biased but these smell great out of the bag.! Recipe was simple to ensure hops came...

Agree entirely. I am absolutely a gheto brewer but damn it produces some nice results. I think that 50c mark is just enough to pull the oils off the hops and a rapid chill means very little is lost. Totally agree with the infection part though. So far I've been lucky. Could also have something...