Whats In The Glass

[bconnery]

BC that beer looks absolutly gorgeous!

Tastes pretty good too

 

[Mearesy]

My apple cider, infused with orange honey and cinnamon. Its about 6 months old now, and 7% and drinking beautifully!!

 

[brando]

Rye ESB. Rye character has perhaps balanced out a little now, but I liked it when it was stronger as well...

Yes it's in a herb pot but the light was fading...

View attachment 38844

Any chance of getting the recipe?

 

[Screwtop]

Rye ESB. Rye character has perhaps balanced out a little now, but I liked it when it was stronger as well...

Yes it's in a herb pot but the light was fading...

View attachment 38844

Yeeeeummmm! you know how much I like the Sunshine Coast Brewery Rye ESB, drooling just looking at the pic. Would love to brew anything remotely close. Have been giving the recipe a bit of thought..........................so many beers to brew.

Screwy

 

[bconnery]

Any chance of getting the recipe?

It's here http://www.aussiehomebrewer.com/forum//ind...amp;recipe=1064

You just have to sub Caramel Rye for the TF Crystal Rye in the recipe above, and Munich as mentioned in the Notes.

But PM me your email if you want the beersmith file or beer XML for importing...

I'm not on my computer or else I'd have the text file to post...

 

[brando]

It's here http://www.aussiehomebrewer.com/forum//ind...amp;recipe=1064

You just have to sub Caramel Rye for the TF Crystal Rye in the recipe above, and Munich as mentioned in the Notes.

But PM me your email if you want the beersmith file or beer XML for importing...

I'm not on my computer or else I'd have the text file to post...

That's great! I'm keen to brew again with Rye, I thinks it's fantastic in the right recipe.

 

[jbirbeck]

An APA loaded with late Hallertau...

 

[Muggus]

Belgian Chocolate Ale '09
Really can't get over how much this taste like a red wine...a rich warm(ish) climate pinot noir, if I had to be specific.
Thick palate, with a distinct Belgian creaminess that just screams out notes of red cherry, black plum skins, heavily toasted French oak, peppery spice and moist undergrowth. Starting to hit its stride a bit better now than 3 months ago, but I think the best from this beer is yet to come.

 

[AndrewQLD]

View attachment 38987
Belgian Chocolate Ale '09
Really can't get over how much this taste like a red wine...a rich warm(ish) climate pinot noir, if I had to be specific.
Thick palate, with a distinct Belgian creaminess that just screams out notes of red cherry, black plum skins, heavily toasted French oak, peppery spice and moist undergrowth. Starting to hit its stride a bit better now than 3 months ago, but I think the best from this beer is yet to come.

That sounds and looks great, what was your OG and FG Muggus, I have a Wooded Belgian Strong Golden Ale that is tasting really good and will age pretty well I think as well as a Belgian Strong Dark Ale although it seems a little sweet at the moment.

Cheers
Andrew

 

[Duff]

I was thinking the same Andrew. A great sounding beer and one to have a think about.

Cheers.

 

[Muggus]

That sounds and looks great, what was your OG and FG Muggus, I have a Wooded Belgian Strong Golden Ale that is tasting really good and will age pretty well I think as well as a Belgian Strong Dark Ale although it seems a little sweet at the moment.

Cheers
Andrew

Hey Andrew,
The OG was 1.076 and FG 1.012, around 8.4%.
Fair bit of the phenolic character in the beer I reckon was contributed by the yeast (WLP500), and fermenting at quite large, high temperature range...18-24 degrees. Not ideal, especially for "drink now" styles, but I've found it softens with bottle age.

Wooded Belgian Golden ale sounds like a fun idea. Only ever made darker wood-aged beers, which we were a bit hit and miss...hard to get the balance right.

 

[roger mellie]

Nelson Centennial CAP. Centennial definitely dominant but the grapeyness is definitely there. 3 weeks in primary - finished a little bit high (1.013) but first tastes are promising.

Stupid Spotty Dogs never far away when I am kegging.






RM

 

[Peter Wadey]

Rye ESB. Rye character has perhaps balanced out a little now, but I liked it when it was stronger as well...

Yes it's in a herb pot but the light was fading...

View attachment 38844

Good looking beer in a nice glass BC. Yet to add rye to an ESB.

Here's a Hefe.
Don't normally make them in winter , but made one to bolster category numbers in our local comp.

Peter

 

[Bribie G]

Ein Pils

4000 Galaxy
1000 Wey Vienna
30 Hallertau 90 min
30 Hallertau 20 min
30 Hallertau French Pressed, pressings into 90 mins and hop tea into fermenter.
s-189

Perfect beer to quaff while settling down to watch the History Channel, Hitler's rise to power etc :beerbang:

 

[Duff]

Fair bit of the phenolic character in the beer I reckon was contributed by the yeast (WLP500), and fermenting at quite large, high temperature range...18-24 degrees. Not ideal, especially for "drink now" styles, but I've found it softens with bottle age.

Vinnie at Russian River in the US told me once that to control WLP500 somewhat, start out fermenting at 15C for 4 - 5 days before letting it ramp up. Works quite well keeping in mind that the 500 he uses in the Damnation is a bit different.

 

[Fourstar]

Ein Pils
...
Perfect beer to quaff while settling down to watch the History Channel, Hitler's rise to power etc :beerbang:

Sorry Bribie, i had to. :lol:

 

[yardy]

my first go at a stout

 

[j1gsaw]

My Citra Amber Ale creation. Very happy indeed.

 

[winkle]

My QLD case-swap dark regal saison.

Please excuse the PP photo, early days for this but I figured I'd better try it in case I had to quickly brew something else. and the verdict is pretty good - right now you get some rye and chocolate and sourness up front, dry mid-palate and a sweet/sour finish with an alcohol note. Choc/rye/alcohol nose. This should smooth out over the next few weeks. Best drunk at ambient, if its 8 C where you are (this is Brisbane isn't it WTF???).
Blame Anna Bligh.

 

[Tony]

my first go at a stout

really.

Damn...... my first AG was a stout.

I just cracked my Dortmunder and will get a pic up when i can

cheers