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some nice beers boys, keep up the good work

here's my tastiest one at the moment

mostly marris..........

skunkfartmarris.jpg

if i can make beers like this my whole life i will be a happy man
 
well that depends on what you put in it and how you brewed it.

recipe would help

BJCP lists it at 4 to 16 EBC so its fine.

The comercial german wheat i just finnished was a bit lighter but not much. bloody nice too.

cheers
 
This a a recipe T.D sent me for a JSAA.

Excellent drop

Amber_ale.JPG

Rook
 
American IPA :chug: I changed up my usual malt bill to help it come through while still keeping the finish dry and I think I succeeded :)

IMG_1126.jpg
 
American IPA :chug: I changed up my usual malt bill to help it come through while still keeping the finish dry and I think I succeeded :)

IMG_1126.jpg

Looks great Jye. Hope to get a couple of double batches done on Sunday, one being an APA/IPA of sorts to split between US05 and the Cry Havoc yeast.

Cheers.
 
Let me know how the Cry Havoc turns out :)
 
American IPA :chug: I changed up my usual malt bill to help it come through while still keeping the finish dry and I think I succeeded :)

IMG_1126.jpg

one day..... ONE DAY.... someone taking a pic like that on their laptop is going to have a nasty accident.

nice beer though :)

cheers
 
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My Brewer's Selection Aussie Pale Ale. Quite a nice drop in my new Reissdorf Koelsch glass (i love these glasses!). You can see the ankle tag from my newborn daughter who came home hospital yesterday.
 
That is a truely great looking beer there ham2k, I believe I will go pour one myself. Congrats on your new daughter, they are well worth the effort.
Cheers
Gerard
 
Here's my First BIAB :D , Darkside Porter. mmmmm luckily I am going to the Hunter for the weekend, otherwise it may not last too long :p
Eric

100_2421.jpg
 
Hi Rook, the color looks spot on, hope it tastes good too :eek: .

Cheers
Andrew


I was telling warren that i think i stuffed up when i was reculturing the Coopers yeast( i think the temp of the starter got to high) as it has a slight bubblegum/bannana aroma even though i only fermented at 20c....if you dont smell it, it tastes great
 
I was telling warren that i think i stuffed up when i was reculturing the Coopers yeast( i think the temp of the starter got to high) as it has a slight bubblegum/bannana aroma even though i only fermented at 20c....if you dont smell it, it tastes great

hmm... do u think that will subside over time? my starter was fermented out at about 16-18 and i
kept the batch at a constant 18 but it sure has a bannana aroma comming out of primary

might just bottle this batch and see if it matures better

what temp are others fermenting coopers house yeast at?

Rob.
 
I was telling warren that i think i stuffed up when i was reculturing the Coopers yeast( i think the temp of the starter got to high) as it has a slight bubblegum/bannana aroma even though i only fermented at 20c....if you dont smell it, it tastes great


Bugger, it could be due to bad bottle handling, it's possible the yeast could have been stressed. I tend to use White Labs Dry English Ale yeast for my CPA now and ferment @ 20 for a little fruitiness.
Hope it clears up.

Cheers
Andrew
 
I always find holding recultured Coopers SA yeast at 15-16 degrees to give the best results. Always a little rough in the keg for the first month but generally rounds out nicely. :super:

Warren -
 
Bugger, it could be due the bad bottle handling, it's possible the yeast could have been stressed. I tend to use White Labs Dry English Ale yeast for my CPA now and ferment @ 20 for a little fruitiness.
Hope it clears up.

Cheers
Andrew


How do you think US56 would go??????????
 
How do you think US56 would go??????????

Actually Rook, I haven't used that yeast before, but yesterday I pitched some into my Australian Ale so I will know what it's like in a couple of weeks. Might be a bit too clean for a CPA going by the yeast description.

Cheers
Andrew
 
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