What Are You Brewing III

[donburke]

what have the Greeks ever done for us beer drinkers?

the thermometer on your mash tun was invented by greeks

the plumbing in your house and brewery was invented by greeks

the march pump you use in your brewery was invented by greeks

the mathematics you use to calculate volumes, efficiency etc was invented by greeks

the alarm clock that wakes you up when its time to brew was invented by greeks

your democratic right to brew, as democracy was invented by the greeks



tell me if you want to hear more

 

[randyrob]

I'd be looking at upping either the OG on the AIPA, or dropping the IBU's a little. Could end up being fairly harsh with 86 IBU's in a 1.050 wort, along with reducing the dry hopping a little to more 2-3g/L, or it could end up being quite grassy.

Then again, theres only one way to find out :beerbang:


Stout looks well delicious though!


Sponge

I hear you Sponge! The IPA is in the cube, Boiled in an electric kettle so my hop utilization wasn't fantastic i'm pegging it will be more around the 55-60IBU mark so more of an Amber Ale
I guess. I think your right I'll dry hop 2g/L - that will leave enough hops over for a simple pale ale.

Cheers Rob.

 

[mje1980]

the thermometer on your mash tun was invented by greeks

the plumbing in your house and brewery was invented by greeks

the march pump you use in your brewery was invented by greeks

the mathematics you use to calculate volumes, efficiency etc was invented by greeks

the alarm clock that wakes you up when its time to brew was invented by greeks

your democratic right to brew, as democracy was invented by the greeks



tell me if you want to hear more

Not very good at lending out money sensibly though

 

[hsb]

the thermometer on your mash tun was invented by greeks

the plumbing in your house and brewery was invented by greeks

the march pump you use in your brewery was invented by greeks

the mathematics you use to calculate volumes, efficiency etc was invented by greeks

the alarm clock that wakes you up when its time to brew was invented by greeks

your democratic right to brew, as democracy was invented by the greeks



tell me if you want to hear more

yes don, but apart from the thermometers, the plumbing, march pumps, maths, alarms clocks, and democracy what have the greeks ever done for us beer drinkers? Prost

 

[razz]

yes don, but apart from the thermometers, the plumbing, march pumps, maths, alarms clocks, and democracy what have the greeks ever done for us beer drinkers? Prost

Souvlaki!

 

[donburke]

Not very good at lending out money sensibly though

on the contrary, they are very good at borrowing money, very good at that

 

[mje1980]

:lol:

 

[donburke]

Donburke, I'll be interested to hear your comparison feedback on each of those those 3 yeasts

i love all those 3 yeasts, i'm interested to see what effect the decoction has on flavour, so perhaps next time i can use the same recipe and yeast, and compare a standard 63/72 mash v decoction mash

 

[donburke]

Souvlaki!

with tzatziki, something all beer drinkers should thank the greeks for at the end of a big night when everything else is shut

 

[Nick JD]

I reckon there's not much difference between 2000 and 2001. Hard to pick if the recipes are the same. I prefer 2001, but wouldn't be surprised if they were the same yeast.

 

[seamad]

They are no good ar working, yet are excellent at tax evasion and social security

 

[DJR]

i love all those 3 yeasts, i'm interested to see what effect the decoction has on flavour, so perhaps next time i can use the same recipe and yeast, and compare a standard 63/72 mash v decoction mash

Use melanoidin malt... much easier way to the same result IMHO. Something special about a decoction though, but it means more cleaning up and time on brewday. The 2575 is good, but it will be quite different to the lager yeasts. I have a Kolsch that is sitting totally bright at the moment in the fermenter with it, it is lager like but also has a winey/ester profile like an ale yeast... definitely a hybrid!

 

[manticle]

Try a decoction first, then use melanoiden if you find it too messy. No point trying to replicate a process when you haven't tried that process.

 

[JDW81]

Just Cubed 25l of Irish Red:

6.71 kg Maris Otter
220g Crystal 40
220g crystal 120
220g roast barley

EKG to 25 IBU's (split at 60 and 15 minutes)

Got a 1084 starter ticking away ready to pitch tomorrow.

 

[donburke]

They are no good ar working, yet are excellent at tax evasion and social security

pity you only got 2 out of the 3 right, you owe alot more to the greeks, both on the world history stage and more recently those that migrated to australia, than to say they are no good at working

 

[donburke]

I reckon there's not much difference between 2000 and 2001. Hard to pick if the recipes are the same. I prefer 2001, but wouldn't be surprised if they were the same yeast.

i have tried them both before and i agree that they are similar, but never tried them side by side with the same wort/ferment time and conditions so any differences should be due to the yeast

 

[seamad]

Possibly all the working ones emigrated

 

[adz1179]

Pilsner planned for tomorrow... based on a nickjd post a few pages back


20l batch


84% pilsner - 4.7kg
5% melanoidin - 0.3kg
2% carabohemia - 0.1kg
9% wheat - 0.5kg

mash at 65-66 for 90mins

90 min boil
60gms saaz at 40
20gms saaz at 10

no chill

ferment at 11 with 2 x W34/70 dry packs

 

[Cocko]

Sorry a little OT but don't know where else to post it..

Has any brewed an APA or AIPA with Summit hops?

Just got some, love the description but at 16% aa bit nervous about diving in:

Aroma/Flavor: Orange, tangerine, citrus notes similar to Simcoe hops

Any suggestion on how to dip the toe in the water with this bad boy?

 

[doon]

Could you hop burst them maybe starting at 40 mins and do every 5 mins building up to the ibu you want?