Victorian 2017 Xmas Case Swap - Recipe

[technobabble66]

However I definitely blame Rusty for this:

******* yeast.
*shakes fist at sky*

 

[JB]

And I’ve got to do something with all that Amber candi syrup from last year.

Shit yeah, just remembered I have some of this tucked away also

 

[JB]

However I definitely blame Rusty for this:
View attachment 110033
******* yeast.
*shakes fist at sky*

IT"S A BOY!!!

 

[Nullnvoid]

However I definitely blame Rusty for this:
View attachment 110033
******* yeast.
*shakes fist at sky*

I will take that on board.

Looks like me in the mornings....hey wait a second!

 

[husky]

Just threw some WLP022 at this. OG was 1.044/5 and when I emptied the cube it was half full of hop flowers. Lost a lot of wort to the flowers but salvaged some for starters. I'm calling it "Amber The Bitter B!tch" definitely bitter but I think it will turn out great with 300g of flowers in the cube.

 

[Mardoo]

Here’s an interesting article that sheds some light on the different bittering effect of late-hopping, as well as bitterness from dry-hopping.

https://beerandbrewing.com/understanding-bitterness/

 

[technobabble66]

At what point does it become cube worted hops, instead of cube hopped wort?? [emoji15]

 

[AJ80]

I pitched mine today as well. Same OG as husky. Pitched with some M-44 slurry. Smelled and tasted great! Depending on how the cube hops carry through I may give it a small dry hop.

 

[husky]

Pressure ferment 1 BAR @ 21 deg = ready! Really impressed with this and is super tasty. It does have a slight bitterness that dissipates and I reckon will mellow with time but I wouldn't change a thing. Tasty as!

 

[Nullnvoid]

Great to hear Husky!

Just making a starter for mine and will be starting fermenting tomorrow! Can't wait to try it.

 

[Mardoo]

****. Yes.

 

[Nullnvoid]

Just put this down but forgot to take a reading.

I'm going to assume it's around the 1.045-1.046 mark.

Now hurry up and ferment so I can drink!!

 

[droid]

Sounds good' I'll leave as is and pressure ferment with us05 on the weekend, cheers

 

[mofox1]

Pitched yesterday arvo. Burton ale, nice active starter... Bubbling away happily this morning.

My cube got about 150g hops, so I'm adding a can of Cooper's wheat malt and a few litres of water to bump it up to 25L @ 1.060. First time I've used liquid extract for a while

 

[technobabble66]

Before you get too excited, this is the test batch of Rusty's Rye APA.
******* tasty.
Done with 059, plus 40g of Columbus & 25g each of cascade and simcoe.
Nice simple malt backbone to support the mildly face slapping hops.

One secret: CC as soon as dry hopped and bottle/keg within 2-3 days - maintains the dank resiny element. And use Columbus.

Boo. *******. Yah.



Edit: ie: I find a really big difference in the nature of the hops impact between days 2 & 3, and also day 3 & 4. By day 4, a lot of the resinous element seems to have dissipated.

 

[Nullnvoid]

Just tasted the Amber whilst taking a hydro reading. It's a bit bitter but still drinkable. Looking forward to this.

As a side note, down to 1.011 in 4 days! Brilliant

 

[husky]

Been finished in the fermenter for a week or so now. Sampled and the bitterness has mellowed already. Decided to dry hop with 7g/L cascade for that extra yum, might do a second after 3 days will see. Going to try CC at start of dry hop too so also set to 1 degC today.

 

[technobabble66]

Transferred mine to a 2ndary FV today, on top of 50g each of Columbus & Simcoe & 40g of Chinook.
I think mine got down to 1.008-9 on a 059 yeast cake.
Gave it a quick stir an hour later then into the CC fridge for 2 days at 3.5*C.
Nom. Nom. Nom.

 

[Nullnvoid]

Been in the keg a week. It's pretty bitter but not offensive and still drinkable.

I'm sure will mellow with more time I was just impatient to try!

 

[laxation]

I kegged mine Monday and had a delicious glass last night. Looking forward to another (4 or 5) when I get home...

For anyone interested, it got down to 1.008 on half a us-05 cake