Cm2, Fourstar, Brendo, Maple Collaboration Brewday #2

[thelastspud]

Well done guys, 430 litres in a day is pretty impressive.

 

[raven19]

Nice one lads. Any piccies of the days efforts?

 

[Maple]

Nice one lads. Any piccies of the days efforts?

I think Mark got a few, at least before the barleywine was cracked into.

 

[brettprevans]

The real achievement isn't in just the amount brewed it's the gravity of the amount brewed
~80L 1090
~80L 1085
~80L 1065 (we missed gravity on that)
~80L 1045
~80L 1040?

So huge gravity batches are difficult. ESP when at the last minute u decide to brew a 5th unplanned beer with 30% rye!

Well done fellas good day great efficiency in brewing

500l is the target next time

 

[mxd]

wow done guys, no probs this time ?

It looked as if it was going along beautifully when I was there.

 

[brettprevans]

wow done guys, no probs this time ?

It looked as if it was going along beautifully when I was there.

Only real problem of the day was the 5th unplanned Rye IPA. Stuck sparge. So a quick decoction mash with 1/3 batch and it was all liquified again and sparged nicely. So it was a fairly problem free day. Considering last brew day was 1 big beer and partigyle and this time we got 3 big beers and 2 partigyles

 

[MeLoveBeer]

I think Mark got a few, at least before the barleywine was cracked into.

Thanks for an epic day guys (especially Brett for putting up with us all at his house).

Maple, I reckon you trademark the whole hot chips dipped in Rye wort thing; it was surprisingly good.

Edit: here are the pics...

 

[MeLoveBeer]

And a few more...

 

[brettprevans]

No chill cube-age porn!

RIPA wort dipped chips rocked. Blind tasting of last collaboration brewed barleywine to end the night.

I've got some pics that I'll post up tomorrow

 

[Kleiny]

Wort dip chips may be something only good after lots of good beer like a late night lamb sambo.

:lol:

Now all your beers taste like soggy Greek roast and salt.

Good one guys

Kleiny

 

[Brown_hound]

Sounds like an epic day... Well done on the 430lt!

When ready, any chance of a bottle of each to yours truly for a donation to 'the AHB gods brewery'?

 

[WarmBeer]

Svelte looking bunch of fit blokes, us brewers

Good work guys, wish I'd been able to lock the kids away for the day and join you. Sigh, maybe next year...

Cheers, WB

 

[brettprevans]

Well I haven't done a lot to get fermentation organized. I've decided on:
Imperial pils - W2042 Danish lager
Partigyle Berlinner - w3763 Roselare
Imperial vanilla bourbon porter - still don't know. Bock or octoberfest could be the go. Although northwest ale could be interesting however I vaguely remember Maple saying it is really really slow
partigyle 'Mild' - w9097 old ale
Imp RIPA - pacman (although I'd like to try w1272 americanII)

Will need to build all of them up except old ale and maybe Roselare. If u blokes want a little of these for ur own use let me know and I'll either take some pure yeast samples or u can have some slurry. I'm in Sydney all next week so Im in no rush to get these going. I want to keep a close eye on fermentation for these.

 

[brendo]

Well I haven't done a lot to get fermentation organized. I've decided on:
Imperial pils - W2042 Danish lager
Partigyle Berlinner - w3763 Roselare
Imperial vanilla bourbon porter - still don't know. Bock or octoberfest could be the go. Although northwest ale could be interesting however I vaguely remember Maple saying it is really really slow
partigyle 'Mild' - w9097 old ale
Imp RIPA - pacman (although I'd like to try w1272 americanII)

Will need to build all of them up except old ale and maybe Roselare. If u blokes want a little of these for ur own use let me know and I'll either take some pure yeast samples or u can have some slurry. I'm in Sydney all next week so Im in no rush to get these going. I want to keep a close eye on fermentation for these.

I am def interested in some rosslare for the Berlinner.

I am thinking chzech lager for the imperial and probably 1272 for the other three.

 

[Fourstar]

Well Mr Pacman has done his job. the partigyle is fermented out and tastin gooooowd. Its a little bitter upfront which detracts a little from its malt qualities but either way its a table quaffer. Finished at 2.8% and drinks like it. :icon_drunk:

Just pitched the slurry on the Imperial Pilsner AIPA and ther Vanilla Stout. Pilsner is OG: 1.062 and the VIS OG: 1.078

The wort for both was diamond bright and tasting sweet and delicious. Infact i would use the Stout wort as an ice cream topping. nothing but dusty dark chocolate cake :icon_drool2:

Partigyle below

 

[MeLoveBeer]

Sounds good Fourstar. I'm aiming to have that imperial Ryepa into a keg tonight to tuck away for a heap of conditioning time; 3 packs of rehydrated S-05 took it from 1.078 down to 1.014... ended up dry hopping with centenial and its smelling and tasting great.

 

[Fourstar]

Hmm, just noticed the OG i got for the VIS is completly diff to what CM2 has noted above. Maybe once it hits terminal i'll compare a refrac w/hydro and try to recalc the OG. I used a hydro as it was sitting next to me (i ususally use refrac) so there could be a chance of error as i didnt re-read. I'll be interested to see what the other guys find with their pre-fermentation OG. (if they ever pull their finger out and get fermenting)

 

[Maple]

relax soldier, we'll get 'round to it

 

[Fourstar]

relax soldier, we'll get 'round to it

xmas is just around the corner.

 

[Fourstar]

well i just kegged and oaked my VIS tonight and im drinking the leftovers from the fermenter wiht a splash of the partigyle for carbonation and a few drops of JD for bourbon/oak effect.

simply awesome. vanilla, chewy, balanced bitterness + roast with mild oaky/caramel/maple bourbon notes coming through on the nose.

I soaked some oak chips (JD barrel chips in fact) in JD for 3-4 days with a stick of vanilla and added as much as i could fit into my giant tea ball suspended in the keg. will keep tasting until it reaches my desired oakyness.

If it needs any more, 15ml increments of JD will be added to the keg until it hits my desired flavour profile but im hoping there is enough JD that will leech into the keg over the oak aging period.