Whats In The Glass Pics

[reVoxAHB]

My first kegged beer. First forced carb beer. Big thanks to Ross for the gear, helpful advice and truly outstanding service. Cheers to Tony for the recipe and cheers to you dudes with tips on fiddly beer line, tra la la :super:

Tony's LCBA2 aka B SAAZ/Amarillo Pale Ale:

tried to better display colour after a few pulls:

And a big wow Yardy and Punter- those are some seriously great looking beers, and photos! Nice work.


reVox

 

[Batz]

Batz Scharzbier




Four months in CC and one of the best brews I have ever done.


Batz

 

[bugwan]

Batz Scharzbier

Four months in CC and one of the best brews I have ever done.
Batz

Great work Batz, I never get sick of seeing the sheen on that bar! I've never done a Schwarzbier - did you use the recipe in the database?

Cheers
Dave

 

[Punter]

Batz Scharzbier
View attachment 13596

Four months in CC and one of the best brews I have ever done.
Batz

Fantastic looking beer Batz. God I love schwartzbier :chug:
How on earth did you manage to keep your hands off it for
four months Mine only get four weeks.

 

[Punter]

Punter, have brewed a very similar grain bill, used a step 50, 60, 70 and WLP029 and had real attenuation problems. Fermented at 16 it only came down from 1.049 to 1.020. Did your Klsch attenuate well with the single 65 Sacc rest, and is it dry according to style? Sure looks great in any case.

Screwtop, I used WLP029 at 16* as well and found no problems with it.
1.044 down to 1.011 in 7 days.
As for the dryness, it is dry but not overly so. The guidelines say a delicate dryness,
which is what it has i'd say.
Cheers.

 

[johnno]

I'm having an American Brown Ale.

cheers
johnno

 

[bugwan]

Such a great, great, smooth brew...

 

[Screwtop]

Batz Scharzbier
View attachment 13596

Four months in CC and one of the best brews I have ever done.
Batz

You given that bar a cut n polish Batz?

Nice looking beer too :lol:

 

[yardy]

Batz Scharzbier


View attachment 13596

Four months in CC and one of the best brews I have ever done.


Batz

Great looking Beer Batz :chug:

like the posters btw, the hobgoblin is a bewt

Yard

 

[AndrewQLD]

Very nice Batz, you can't beat a long cold lagering to smooth out a beer and blend all the flavours and aromas together.
Wish I was drinking it with you .

Cheers
Andrew

 

[Ross]

Very nice Batz, you can't beat a long cold lagering to smooth out a beer and blend all the flavours and aromas together.
Wish I was drinking it with you .

Cheers
Andrew

Absolutely - Mmmmmmm sounds like a ripper - What recipe did you use Batz?

cheers Ross

 

[Jye]

Couldn't get the taste of his stout out of my mind, fresh on the heels of a recent Emmersons Bourbon Porter experience I brewed a Baltic Porter with 500g of choc malt a couple of days later. It's at 9.7% ABV at present, don't know if I should add Bourbon to this monster, what do others think.

Screwy

Add the bourbon and bring a bottle along to the case swap. Fixa and myself are bring a bourbon vanilla imperial porter for sampling. Mine got to 7.6% and a fg of 1.024, a touch high but not surprising with 600g of choc and all the other specialty malts.

 

[Batz]

Absolutely - Mmmmmmm sounds like a ripper - What recipe did you use Batz?

cheers Ross

Long story Ross,but one beer I can never brew again
I'll explain it to you next time we have a beer

Batz

 

[Screwtop]

Add the bourbon and bring a bottle along to the case swap. Fixa and myself are bring a bourbon vanilla imperial porter for sampling. Mine got to 7.6% and a fg of 1.024, a touch high but not surprising with 600g of choc and all the other specialty malts.

If it's ready, down from 1.090 to 1.017, is beautifully chocolatey but needs something to balance out the alcohol it really is warm in the mouth, would vanilla work, or maybe coffee. Your thoughts?

Screwy

 

[matti]

CPA
recultured yeast and a partial recipe
not too bad

 

[Batz]

I can help myself sometimes,I saw these in a bottle shop and had to give them a go.




This is a dark lager from all accounts
The English on the back of the label states
"Baltika origanal dark beer with a harmonios bread smack and caramel malt aroma.This beer is brewed specially for you by the president of Baltika brewery"

I am not sure if someone should smack me with a loaf of bread or not :huh: As far as the president brewing just for old Batz....he needn't have.





This one is a lager or pilsner obviously,no English on this label but classic #3
Not as bad as the previous one but not one I want to brew.
I do hope the president didn't go to any trouble knocking this one up for me.

Batz h34r:

 

[ale_snail]

batz i dont really like your beer glasses mate, for a bloke who does AG brews i would have thought youd have better glasses

 

[Batz]

batz i dont really like your beer glasses mate, for a bloke who does AG brews i would have thought youd have better glasses

Sorry <_<
I'll buy some better ones for when you visit

Batz

 

[Tony]

mmmm im sure doc has nice glasses.

I wouldnt have put that russian **** in a nice glass either. Just my opinion but i tried a few of these too and thought they were crap.

stick with the vodka

I posted this in its own little post but thought it deserved exposure in here too.

Its an 11% IIPA made with over 600g of hops in a 25 liter batch.

recipe :

Choke a Pom IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 30.00 Wort Size (L): 30.00
Total Grain (kg): 11.80
Anticipated OG: 1.090 Plato: 21.65
Anticipated EBC: 20.9
Anticipated IBU: 140.0
Brewhouse Efficiency: 73 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
93.2 11.00 kg. IMC Ale Malt Australia 1.038 4
6.8 0.80 kg. TF Crystal UK 1.034 100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Wye Target Pellet 9.00 28.7 First WH
30.00 g. Goldings - E.K. Pellet 5.00 11.4 90 min.
50.00 g. Wye Target Pellet 9.00 29.3 45 min.
30.00 g. Bramling Cross Pellet 8.60 11.1 20 min.
30.00 g. First Gold Pellet 7.70 9.9 20 min.
30.00 g. Goldings - E.K. Pellet 5.00 6.4 20 min.
30.00 g. Progress Pellet 5.70 7.3 20 min.
30.00 g. Wye Northdown Pellet 7.20 9.3 20 min.
30.00 g. Bramling Cross Pellet 8.60 6.6 10 min.
30.00 g. First Gold Pellet 7.70 5.9 10 min.
30.00 g. Goldings - E.K. Pellet 5.20 4.0 10 min.
30.00 g. Progress Pellet 5.70 4.4 10 min.
30.00 g. Wye Northdown Pellet 7.20 5.6 10 min.
30.00 g. Bramling Cross Pellet 8.60 0.0 0 min.
30.00 g. First Gold Pellet 7.70 0.0 0 min.
30.00 g. Goldings - E.K. Pellet 5.20 0.0 0 min.
30.00 g. Progress Pellet 5.70 0.0 0 min.
30.00 g. Wye Northdown Pellet 7.20 0.0 0 min.
40.00 g. Goldings - E.K. Pellet 5.00 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 10 Min.(boil)


Yeast
-----

US-56

Picture: after 6 weeks in secondary dry hopped and 6 weeks in bottle.

very nice.

cheers

 

[redbeard]

Stout loosley based on the Pillar of Stout recipe by Ducatiboy stu :
for 40l batch sparge & ferment using irish ale yeast over a week @15 (curr syd outside temps).
7.5kg jw ale
0.3kg dark roast
0.7 blue brand flaked oats
70g PoR @60
60g PoR @20

og 1048
fg 1012

could step up to 0.4 dark roast for a more blacker stout. PoR is strong 1st week in keg or but is mellowing 2nd (or could be my tastebuds )
also great for cooking steak shepherds pie ;-)