SE QLD Xmas-in-28th of June 2014

[lukiferj]

Well done Nick. Don't think anyone minds chipping in for a good cause like that. And if they do, the beer was probably worth a few bucks anyway mate :lol:

 

[daemon]

Found this auto-awesome version of Snow going swap bottle surfing and laughed



(You may need to click on the image to see the animation)

 

[Liam_snorkel]

hahahahah!

 

[lukiferj]

Ha ha. Have you ever seen a happier face?

 

[angus_grant]

how on earth did all the bottles stay up????

It's a kind of magic!

 

[TidalPete]

I love it! :lol:

 

[angus_grant]

As promised, angus' balls
http://www.aussiehomebrewer.com/index.php?/topic/81164-Angus%27-balls

 

[winkle]

To wrap up this thread (and Angus's balls), I'd like to thank everyone (and there were many of you) who contributed to the success of the day/evening. Particular mention to Wombil for providing us with most of the timber around Baffle Creek (and Angus's wood), Snow and Parks for doing the swap, NickB for his exceptional bargining skills with the pizza supply and snag rolls (and Angus's balls), all those who dragged along Belgian beers to drink with me, Angus for having a crack at playing the pipes whilst pist, and lastly thanks to Anna for setting up the place on Friday while I was flat-out working, doing the pizza run, then cleaned around me on Sunday arvo. Seriously, it was great to see and share so much food and beer with such great blokes.

PS there's a couple of glasses left here, and Liam left a couple of CDs

 

[winkle]

Thanks for the fun night everyone and thanks to Perry and Anna for hosting.

I also need to drop one of my swap beers over to you Perry, I had some freshly starsanned bottles in the box without realising, just let me know when is a good time.

Most times in the afternoon over the next few days mate, chuck me a PM with what times suits you.

 

[Liam_snorkel]

if they're burnt CDs you can keep em or chuck em.

 

[angus_grant]

I think I left a standard pub glass there.

Consider it a gift...

Although it will irritate my OCD nature to be missing a glass from the set of 4. Which will be further irritated when I break one and am left with 2. So I'm not bothered about it...

Awesome event everyone! :chug: :beerbang: I can wait for the next one (poor liver) but perhaps not that long... he he

 

[Batz]

I think I left a standard pub glass there.

Consider it a gift...

Although it will irritate my OCD nature to be missing a glass from the set of 4. Which will be further irritated when I break one and am left with 2. So I'm not bothered about it...

Awesome event everyone! :chug: :beerbang: I can wait for the next one (poor liver) but perhaps not that long... he he

I left a couple too, I always do, that's why standard pub glasses are the go.

Batz

 

[wombil]

Thanks winkle and Anna.I'm nearly back to normal today.

 

[Snow]

I left a glass to - it's all yours Perry.

Oh and I didn't do any of the swap - I just grabbed me some swap surfin' Internet glory

 

[ballantynebrew]

The red seal glass is mine, add it to the barware collection for next time

 

[Liam_snorkel]

ImageUploadedByAussie Home Brewer1404016934.740422.jpg
The man love was flowing thick and fast by this time of the night![/url]

Haha, sure was:

 

[lukiferj]

Oh dear.

 

[Aydos]

I'm surprised Stefan wasn't in on the man love!

 

[ballantynebrew]

 

[angus_grant]

Version 2 of my DW might be brewed this weekend. Had to go with Best Malz as no Wey dark wheat, but was assured they are very similar.
Will be increasing 72 degree mash step to 15 minutes to hopefully increase the body. Otherwise may have to throw in another step at 66 or 67
And ferment at 18 to see if that will promote a little more banana from the yeasties. Hopefully that will make Parks happy. I'm thinking I will probably end up at 18.5 as I have a thermo-well which I stick the STC probe into, so probably a fairly close temp to the actual ferment.

 

[Lord Raja Goomba I]

Sorry to thread bomb angus. I found that 20-21 is where banana starts to really come in, especially with 3368 (I couldn't get any 3068 last time I brewed a weiss).

WB06 was painful for getting any banana - I got nothing but clove at 18 degrees.

As a comparison, T-58 at 21 gives me lots of banana/bubblegum.

 

[angus_grant]

Hello LRG!!

No worries about the thread bomb, I do it all the time. Huh, maybe I should start apologizing for it as well. he he...

I don't think Liam was all that pleased with the lack of normal yeast characters using WB06 and was talking about using 3068 next time as well. His beer was freaking delicious, but not much weizen character coming through.

I think I might set the ferment temp at 18.5 degrees. There was slight banana aromas and my ferment was 17.5. Slowly increase the ferment temp until I get the levels I'm after. I think this might become a house beer. It's a nice gentle beer with some good flavours coming through.

I'll need a pan or something to sit the fermentor in when increasing the ferment temp. 17.5 degrees resulted in a puke fest so it can only get worse.

Cheers,
Angus.

 

[Liam_snorkel]

yeah I echo LRG's comments re WB06 - down low it's all cloves, push it up and you get a kind of tart tangyness. As far as dry yeasts go - the new mangrove jacks bavarian wheat is supposed to be legit. That said - I wanted to push the cloves in this one because I thought it would go with the ham hock-like cherrywood smoke. Turns out it was completely drowned out & I would have been better off using a proper hefe yeast and pushing the esters, which may have been able to cut through.

 

[Lord Raja Goomba I]

yeah I echo LRG's comments re WB06 - down low it's all cloves, push it up and you get a kind of tart tangyness. As far as dry yeasts go - the new mangrove jacks bavarian wheat is supposed to be legit. That said - I wanted to push the cloves in this one because I thought it would go with the ham hock-like cherrywood smoke. Turns out it was completely drowned out & I would have been better off using a proper hefe yeast and pushing the esters, which may have been able to cut through.

Exactly what I got with WB06 - a kind of weird tarty tanginess, and not a pleasant Saison type either.

I used 3368 in a RauchRoggenWeiss and it worked some really nice bananas at 20-21. The beer wasn't fantastic (my fault with a funky grist, the rauch was wrong for the bananas for me and too much), but happy with the yeast.

I'd like to see how the MJ Bavarian goes, given how much good esters I got M79 to throw out. I know others have had some "belgian" stuff thrown by M79, but I used it on a low grav mild and it was perfect. Then repitched, so we'll see how that all goes.

One dried yeast of a vaguely similar variety I am happy with is T-58. I did a lightish (about 5-5.5% off memory) belgian blonde (very blonde) with mainly pils malt, a teeny bit of cara and a bit of Sylva for bittering. Pushed the T-58 to 21 degrees and it produced a really nice, bubblegum pineapple chunk banana-ey lolly type of vibe but still dropped dead clear. Really genuinely happy with it and it's now a staple in my freezer for something different to US and UK yeasts.

 

[bradsbrew]

So what's the go for the Chrissy swap? I will put my place down as a venue if we have no other takers but happy for someone else would like to host.

Cheers

 

[Snow]

Hey look at my new case swap shirt! Can you see yours in there?

 

[Liam_snorkel]

that's awesome!

 

[Batz]

It just gets better and better Snow!

 

[Beersuit]

That is sweet Snow.

 

[Snow]

Yeah I'm really happy with it. If anyone's interested, the original photo is in this post:
http://aussiehomebrewer.com/topic/77632-se-qld-xmas-in-28th-of-june-2014/?p=1192501
And you can get it put on a T or hoodie or whatever at http://www.theprintbar.com

Mine was $19 plus delivery but there are cheaper styles and you can pick them up in Newmarket.
Cheers - Snow.