What are you brewing?

[AndrewQLD]

Go with the 1335, sounds very similar to whitelabs wlp007. Which is one of my favourite British ale yeasts.
I must say I am a bit nervous about your reaction to this.... shall we say, rather delicate brew compared to your usual tipple :lol:

Prim: Trappist Done The Deed AG.
CC:Saison Summer Sipper AG 7.7%,
Keg con: Shure Beta 91 Red Beer AG 6.3%,
CC Saison Tart Tickle AG 6%
Trappist #3 AG 7.9%
Hop-To-It will Ya mate! AAA AG 6.1%
On tap at the bar:,Trappist AG 8.2%,Mary River Mud Oatmeal Stout Ag 6.1%,D&D Cherry Belgian 7.% AG,Koch#2Hefe Weizen AG 6.1%

Cheers
Andrew

 

[bindi]

Go with the 1335, sounds very similar to whitelabs wlp007. Which is one of my favourite British ale yeasts.
I must say I am a bit nervous about your reaction to this.... shall we say, rather delicate brew compared to your usual tipple :lol:

Prim: Trappist Done The Deed AG.
CC:Saison Summer Sipper AG 7.7%,
Keg con: Shure Beta 91 Red Beer AG 6.3%,
CC Saison Tart Tickle AG 6%
Trappist #3 AG 7.9%
Hop-To-It will Ya mate! AAA AG 6.1%
On tap at the bar:,Trappist AG 8.2%,Mary River Mud Oatmeal Stout Ag 6.1%,D&D Cherry Belgian 7.% AG,Koch#2Hefe Weizen AG 6.1%

Cheers
Andrew

Ok Ok, what are those numbers under refrac 15 Brix for? <_< and on a hydro 1.060 OG?

 

[bindi]

Go with the 1335, sounds very similar to whitelabs wlp007. Which is one of my favourite British ale yeasts.
I must say I am a bit nervous about your reaction to this.... shall we say, rather delicate brew compared to your usual tipple :lol:

Prim: Trappist Done The Deed AG.
CC:Saison Summer Sipper AG 7.7%,
Keg con: Shure Beta 91 Red Beer AG 6.3%,
CC Saison Tart Tickle AG 6%
Trappist #3 AG 7.9%
Hop-To-It will Ya mate! AAA AG 6.1%
On tap at the bar:,Trappist AG 8.2%,Mary River Mud Oatmeal Stout Ag 6.1%,D&D Cherry Belgian 7.% AG,Koch#2Hefe Weizen AG 6.1%

Cheers
Andrew

It's in the mash tun as I type , hit 66c after a rest at 52c for 30 min , weighed up the EKG plugs and have a starter of 1335 ready to fire up.
I will let you know what SG is in a few hours, hope to hit 1.055
NC overnight and pitch the 1335 at 24c and ferment at 17c.

 

[warrenlw63]

Bindi

I used 1335 (Brit II) in a recent stout. Found it to be close to the cleanest yeast I've used. Almost thought it to be more neutral than 1056. :blink:

OTOH I accidentally pitched at 13 degrees (chilled with ice for too long). So I dare say it will display more character at higher pitching temps.

Warren -

 

[winkle]

Tomorrow hopefully will be Docs Aventinus Clone (slightly mod.)

Batch size ~23 litres
5.00 kg. JWM Wheat Malt Australia
1.25 kg. JWM Light Munich Australia
1.20 kg. JWM Traditional Ale Malt Australia
0.90 kg. Weyermann Caramunich I Germany
100 gm Chocolate malt

Hops

45.00 g. Hersbrucker Pellets 90 min.
15.00 g. Hersbrucker Pellets 15 min.

Yeast
K-97

What chance of a stuck sparge?
Should be good for a mid April PU.

 

[bindi]

Bindi

I used 1335 (Brit II) in a recent stout. Found it to be close to the cleanest yeast I've used. Almost thought it to be more neutral than 1056. :blink:

OTOH I accidentally pitched at 13 degrees (chilled with ice for too long). So I dare say it will display more character at higher pitching temps.

Warren -

Yes Warren a good yeast malty and on the dry side, can't say I have pitched any ale yeast as low as 13c :unsure: but have pitched 1335 warm then as quick as I could get to between 16c and 18c.
Just went back over my records and found I went through a period just over two years ago when it was my yeast of choice for my partials and Grumpys masterbrews I was doing alot of then, That was a lot of fun and easy as .

Enough BS, I have AndrewQld's Bosuns Best Bitter in a cube 23L of 1.056 EKG wort, which I will feed to the 1335 tomorrow.

 

[goatherder]

My grain has just arrived in the post. The kegs are empty so it's a double brewday on Saturday. I'm doing:

Centennial Blonde Ale
58% Pils
23% Wheat
15% Munich
4% Caramalt
to 1.040 with Centennial to 25 IBUs.
US-56

and

Export 80/-
92% Maris Otter
3.6% Melanoidin
2.7% Medium Crystal
1.8% Roast Barley
to 1.046 with Fuggles to 23 IBUs
Wyeast 1056

 

[browndog]

Just about to mash in a Rodger Watson wheat and rye by Screwtop. Then rack an AndrewQLD IPA. A Sunshine Coast Quinella.


cheers

Browndog

 

[bindi]

Enough BS, I have AndrewQld's Bosuns Best Bitter in a cube 23L of 1.056 EKG wort, which I will feed to the 1335 tomorrow.

The 1335 did not fire up but had some WLP023 Burton Ale Yeast which I was building up for some splits, lucky hey ? And pitched it instead, could be a blessing.

 

[razz]

This morning I knocked out another AG Kolsch, this time with European ale yeast. Anybody had much experience with this yeast ?

 

[kook]

Brewed a weizen this afternoon.

60/40 Pils/Wheat, with Tettnang @ 60 min (9.6 IBU). 1048 OG

Should be a ripper. Pitched a litre starter of 3068. I couldn't be bothered waiting for it to cool, so I've pitched at 26 and set the fridge to 18. Don't mind if it ferments a little warm (20-24) as I do like a pretty estery weizen.

Really happy with the brew overall. Hit my OG again, volumes were pretty much spot on, and I managed to get my grain bed temp up to 76 while sparging (normally fail at that).

Next week will be 66+ litres of Flanders Red :beerbang:

 

[goatherder]

Next week will be 66+ litres of Flanders Red :beerbang:

What are you using for yeast kook? I'm very keen to have a crack at one of these, as soon as I can get my hands on a wyeast roselare blend.

 

[mika]

Tomorrow will be AG No. 3, Sockeye's English Bitter from the recipe section. Modded for my batch size and system efficiency (read crud). Also going to use Northern Brewer for bittering (because I have it) and Galena for all the flavour and aroma additions (because I have it and don't know what else to use it in).
Using 1335 British Ale Yeast II.
Hopefully this time I get it right.

Cheers,
Mika

 

[kook]

What are you using for yeast kook? I'm very keen to have a crack at one of these, as soon as I can get my hands on a wyeast roselare blend.

Wyeast Roselare blend

I intend to use it as advised by Wyeast. Primary for around 2 months, rack to secondary and leave it as long as required (ie, when the pellice drops).

I'm hoping it'll ferment out just around the start of cherry season, but time will only tell.

 

[Fingerlickin_B]

Might finally have time to do another brew tomorrow

If I do, please give me a good reason not to do this:



:blink:

PZ.

 

[Barry]

Good Day
Just mashed in an OB and SB. I am going to try a Wyeast special, West Yorkshire (suppose to be the yeast for TT's Landlord Bitter).

 

[Trent]

About to mash in a saison, WLP 565. Cant wait. After that (later this week) will be a cal common, followed by a Baltic Porter for the club comp. Anyone else notice how work takes so much time out of your brewing schedule?
All the best
Trent

 

[Doc]

Hello Doc,

Can I ask what a Lawn Mower Lager is?

Dachs

A light easy drinking beer you can throw down after mowing the lawns or doing other similar activity.

Beers,
Doc

 

[Doc]

After that (later this week) will be a cal common, followed by a Baltic Porter for the club comp.

Hey Trent,

Brewed my Baltic Porter yesterday for the same purpose It is sitting in a cube at the moment, whilst I get a bit enough pitch of lager yeast going to ferment it. OG into the cube (22.5 litres) is 22degBrix 1.092. Right on target.

Beers,
Doc

 

[johnno]

Was going to brew this weekend, then I was not due to lazines.

Checked the bottled beer stocks and panicked

Putting this APA on this afternoon.



Amount Item Type % or IBU
5.00 kg Pale Malt (3.9 EBC) Grain 83.3 %
1.00 kg Wheat Malt (3.0 EBC) Grain 16.7 %
28.00 gm Pride of Ringwood [7.00%] (60 min) Hops 18.1 IBU
28.00 gm Amarrilo [8.90%] (30 min) Hops 17.7 IBU
14.00 gm Amarrilo [8.90%] (15 min) Hops 5.7 IBU
14.00 gm Amarrilo [8.90%] (5 min) Hops 2.3 IBU



Nothing like low stock to motivate me.

cheers
johnno