2009 Nsw Xmas In July Case Swap

[Bizier]

Josh, I rated your last oktoberfest, so I'd be happy to either compare golden strongs or just enjoy the oktoberfest.

 

[Josh]

Josh, I rated your last oktoberfest, so I'd be happy to either compare golden strongs or just enjoy the oktoberfest.

Different recipe. This one is a bit beefier on the malt. Can't control my ale temps as well as the lagers at the moment so it's looking like the new and improved Oktoberfest will be the one. And the added benefit is you guys can drink it while I'm in Munich :icon_chickcheers:

 

[Fatgodzilla]

right one mandarin for fatz,
ill bring a bottle to try on the day as well.

Got some new ones for ya Barls ! From an thread today "ancient brews revisited"

Now they've had another crack at it, and the result is Chateau Jiahu. In keeping with historic evidence, Dogfish brewers used pre-gelatinised rice flakes, wildflower honey, muscat grapes, barley malt, hawthorn fruit, and chrysanthemum flowers. Sake yeast was used and it was fermented for a month, and the result is a strong beer (8%) which by all accounts is quite smooth and not overly sweet.

They have also just bottled a brew called Sah'tea, a makeover of a ninth-century Finnish drink. Brewed with rye, the wort was caramelised with white-hot river rocks, then fermented with a German weizen yeast. Juniper berries foraged from the Finnish countryside, and a tea made with black tea, cardamom, cinnamon, ginger, cloves, and black pepper were tossed in.

And then there's a brew called Theobroma, which translated means "food of the gods". It's a cocoa-based beer born out of chemical analysis of 3200-year-old pottery fragments from the Ulua Valley in Honduras. Dogfish's latest batch of Theobroma was made from a blend of cocoa, honey, and chillies.

 

[barls]

sounds good mate might have to get a recipe here for them

 

[white.grant]

There's an interesting video on youtube of how they heated the rocks dropped them into the sahtea. Scary stuff.

 

[Bizier]

An update:

My two fermenters of IPA are roaring after pitching 24g of US05 each at 3am.
Apparently the (strong) smell is "sappy" according to my GF, which indicates that I have done something OK. I will also be using more hops after this ferments out. The gravity will be lower and the hops higher than last time, and I am not throwing words like imperial or double about, but it is going to be potent nonetheless.

At the moment there is 1.1kg of hops (wet and dry) in the beer.

 

[RetsamHsam]

An update:

My two fermenters of IPA are roaring after pitching 24g of US05 each at 3am.
Apparently the (strong) smell is "sappy" according to my GF, which indicates that I have done something OK. I will also be using more hops after this ferments out. The gravity will be lower and the hops higher than last time, and I am not throwing words like imperial or double about, but it is going to be potent nonetheless.

At the moment there is 1.1kg of hops (wet and dry) in the beer.

Holy Crap. 1.1kg of hops! How much of that was wet hop? What is the batch size?

 

[Insight]

An update:

My two fermenters of IPA are roaring after pitching 24g of US05 each at 3am.
Apparently the (strong) smell is "sappy" according to my GF, which indicates that I have done something OK. I will also be using more hops after this ferments out. The gravity will be lower and the hops higher than last time, and I am not throwing words like imperial or double about, but it is going to be potent nonetheless.

At the moment there is 1.1kg of hops (wet and dry) in the beer.

Well, my AIPA was brewed yesterday with a measly 300g hops of various breeds and denominations. Will be over 450g by the time the dry-hopping is done. Mine might be considered "balanced" after yours Bizier!

 

[Cortez The Killer]

IPA's :icon_drool2:

I'm so looking forward to this swap

Pitched yeast on my Scottish Mark II yesterday

Cheers

 

[Fatgodzilla]

IPA's :icon_drool2:

I'm so looking forward to this swap

Pitched my yeast on my Scottish Mark II yesterday

Cheers

Are we getting close to a case swap some time next year with a very small range of brews (say 3) ?

eg - choose from an IPA, a dubbell or a robust porter ? (or whatever the choice may be ?) and brew only that ?

 

[Gulpa]

Are we getting close to a case swap some time next year with a very small range of brews (say 3) ?

eg - choose from an IPA, a dubbell or a robust porter ? (or whatever the choice may be ?) and brew only that ?

I think we should keep two annual swaps as brewers choice. However, I would be very interested in a single style swap (or even a series of these). Would be a great learning experience especially if everyone was willing to share recipes.

Cheers
Andrew.

 

[white.grant]

Nice idea there Ian, I like the idea of variations on a theme.

 

[Fatgodzilla]

Nice idea there Ian, I like the idea of variations on a theme.

Well, what do we change ? We have three NSW swaps - how about we keep the half annuals going - Xmas In July & Xmas swap as is and make (say) the Easter swap a specialist swap. Plan in advance so people can get in early. Will start a new thread and get some ideas flowing.

 

[Muggus]

Got around to FINALLY bottling my entry, the Imonab Oat Brown Ale.
Quite happy how it turned out, never done anything remotely like it before, and commercial American-style Brown Ales are very hard to come by, but i'm hoping this one will be enough to arouse the taste buds you good AHB folk.
Only problem is I only managed to pump out 26 longies worth... well 27 but the last one resembles a cloudy hop tonic! :wacko:
If we make the numbers for a full 28, i'll chuck in something else I have on standby...probably a hoppy pale ale.

 

[Stuster]

I think at this point you're safe with that many longnecks, Muggus.

My southern English brown is bottled and carbing up. I had an early, fairly flat bottle the other day and it tasted pretty good for being in the bottle a week or less.

Only problem now is I can't make the case swap. Again. <_<

 

[Bizier]

OK, and I owe you a carbed mild Stu. I will have to give this to your representative.

Rets: My IPA was over 900g so far wet... which is a large portion, so perhaps mine will be the milder of the two. I will be chucking a bunch more in post ferment for some wet goodness. Batch is 46L and an approx 1.078 (*ahem!*).

 

[Stuster]

and an approx 1.078 (*ahem!*).

What gravity were you going for?


No worries about the mild. Would like to have a taste, but not worried if you've drunk them all. :lol:

 

[Bizier]

What gravity were you going for?

I was going for 1.078... but I did not measure, we were very merry and then some. I know it is lax but I think everything was in the ballpark give or take a few points.

No worries about the mild. Would like to have a taste, but not worried if you've drunk them all. :lol:

Mild is a style that does not last in my home, but I am doing a dry July, so I might put one aside for you Stu.

 

[Bizier]

OK if the hydro sample is anything to go by... this IPA is going to pack a wallop.

 

[tdack]

So is it all a goer for the 25th?

Are we going to all pitch in and bring food? Should we bring a spare gas bottle, remember the last time :blink:

Is there still going to be a brew session? How can I contribute so I can take home some sweet, sweet, liquor (I have a nice empty 10L cube thingy)?

I'm happy to provide transport from around the Northern Beaches if people need it, I can probably even get SWMBO to be the designated driver.