Whats In The Glass

[Bribie G]

How's it taste?
Necked a six pack of Cascade PA on the weekend very quickly.
Did you use BB pale ale malt?

Ged

BB Galaxy and 30% sugar, however rather than cane sugar I used 30% (by gravity points) of Maltose Rice Syrup, and it turned out super smooth with that slight sweetness you get in Cascade, and the POR really suit the brew (I used flowers) plus a Danish Lager yeast. I read a report from CUB written a few years ago which states that they use maltose syrups in many of their brews. Maltose is not unlike cane sugar but is a glucose-glucose rather than a glucose-fructose molecule so the yeast prefers it apparently.

 

[Rowy]

BB Galaxy and 30% sugar, however rather than cane sugar I used 30% (by gravity points) of Maltose Rice Syrup, and it turned out super smooth with that slight sweetness you get in Cascade, and the POR really suit the brew (I used flowers) plus a Danish Lager yeast. I read a report from CUB written a few years ago which states that they use maltose syrups in many of their brews. Maltose is not unlike cane sugar but is a glucose-glucose rather than a glucose-fructose molecule so the yeast prefers it apparently.

Heu Bribie sent a PM this morning but doesn't appear anywhere. Is your mailbox full or aree you sort of suspended again <_<

 

[Tony]

Leftover Saison.

used about 50% wheat with a mix of aussie pale and Wey dark, some wey pils, some english ale i think.......... cant remember.

basicly i had all these bags with a kilo or 2 left in them so i milled them all and tipped in a jar of 3726 farmhouse ale yeast that had been in the fridge for 6 weeks.

let it run its course in the warm bar and its bloody fantastic!

malty, dry, tart but creamy smooth, great saison fruitiness in the finnish and a slight floral spice from Mt Hood hops.

 

[GuyQLD]

Apparently my phone takes **** photos.

Either way, introducing my first All Grain BIAB, Irish Red.

It's probably not a particularly good beer, I mashed at 64 degrees (not intended) and Nottingham ate every last molecule of sugar it could find so serving it below 7-10 degrees is a bad idea as there's not a lot of malt character there. Serve a bit warm though and the malt starts coming through.

Colour is a fantastic red, specially with a light behind it.

Would like a little more body in it and a little less "coffee" as it's quite strong, although once the malt comes through it mellows a bit more into chocolate.

Only had 50g of Roast in it too....

I'll definitely try it again with a slightly higher mash temp though, as it is I'm ignoring my poor extract brews to drink this one..... :lol:

 

[winkle]

Landlord. I finally feel like im in the U.K again!

Cheers

View attachment 55658

Ha, my workmates ol' man lives close to that brewery - I must get him to score me some pint glasses.
Beer looks good too...

 

[Thefatdoghead]

Ha, my workmates ol' man lives close to that brewery - I must get him to score me some pint glasses.
Beer looks good too...

I get my wife's mum to bring them back from the U.K every time she comes. She brings the beer for the glass as well, I really enjoy the Jail Ale nice drop.

 

[ged]

BB Galaxy and 30% sugar, however rather than cane sugar I used 30% (by gravity points) of Maltose Rice Syrup, and it turned out super smooth with that slight sweetness you get in Cascade, and the POR really suit the brew (I used flowers) plus a Danish Lager yeast. I read a report from CUB written a few years ago which states that they use maltose syrups in many of their brews. Maltose is not unlike cane sugar but is a glucose-glucose rather than a glucose-fructose molecule so the yeast prefers it apparently.

Where you buy? Supermarket?

 

[mwd]

Where you buy? Supermarket?

Some Asian Grocery stores stock it cheaper than Coles where you can find it in the health food section at about $3.50 for 500g jar.

 

[Tony]

I read a report from CUB written a few years ago which states that they use maltose syrups in many of their brews. Maltose is not unlike cane sugar but is a glucose-glucose rather than a glucose-fructose molecule so the yeast prefers it apparently.

Yep.......... i used to work in a starch plant in Tamworth that made glucose syrup for a megaswill mod.

They take wheat starch, convert it to sugar with enzyme, filter it and run it through evaporators to make it a clear sugar syrup. They can control the fermetability of it via the enzyme conversion process. As far as i know the stuff for beer was almost 100% fermentable like dextrose, and fairly watery to make it easier to handle.

 

[emnpaul]

I have a lot of AHB members who meet me for the first time and say......... well...... your not a hobo after all

They think i look like my picture that's been there since i joined.

Beard was longer and one less tooth. :icon_cheers:

 

[winkle]

Burt Castle Mild, attempt to recreate Whitbreads 1943 Oat Mild

2.5% but seem fuller, surprisingly quite tasty.

 

[jyo]

American Amber. Amarillo, Cascade, Galaxy.

 

[keifer33]

First attempt at a Pumpkin Ale and even after a mere 3 weeks in the bottle it's smooth and definitely has pumpkin in it. Too easy to drink @ around 7%

 

[Fish13]

First attempt at a Pumpkin Ale and even after a mere 3 weeks in the bottle it's smooth and definitely has pumpkin in it. Too easy to drink @ around 7%


View attachment 55934

veery nice kieth this for the iron competition coming up?

I blew both kegs this weeks. No more dark ale or aussie ale. but i did have a bottle of dark ale and 90 IPA.....

 

[keifer33]

It is indeed Mr Fish. You better get moving and fill those kegs stat!

 

[Fish13]

oh i am. i only have the 9L to fill....

 

[globe]

Hi Tony,
what was your og and fg?

Chris.

hefeweizen

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 11.00
Anticipated OG: 1.048 Plato: 11.99
Anticipated EBC: 7.4
Anticipated IBU: 12.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
63.6 7.00 kg. Weyermann Pale Wheat Germany 1.038 4
32.7 3.60 kg. Weyermann Pilsner Germany 1.038 4
3.6 0.40 kg. Weyermann Carahell Germany 1.035 26


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
42.00 g. Hallertau Aroma Whole 7.00 12.4 40 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen


Mashed in @ 2L/kg @ 52 deg for 10 min
infused to 63 deg and rest for 45min
infused to 71 deg for 15 min
Drained and sparged with 80 deg water

ferment @20 deg and dump in keg from primary as soon as its done!

 

[warra48]

One of waggastew's, the same one as in his post #4644 of 20/5/12 in this thread.

Pretty good description in the original post.

Nice light colour, very clear. Finely beaded tight head which lasts.
Light flowery fruity spicy aroma of hops, on top of some sweet malt.
Very clean on the palate, very well balanced between malt and hops, although the hops come out on top in the finish.
Excellent effort.

 

[petesbrew]

Stormborne (Dry) Stout


Dusseldorf Altbier

 

[wraith]

My first homegrown hops ale, Chinook wet hopped.
Sorry about blurry pic, don't know what I'm doing wrong.

Wraith

 

[GuyQLD]

Knocking back a Boonies LCPA, the last of my Kits'n'bits phase after successfully bottling AG #2 Fatter yak and then brewing AG#3 Smurto's Golden Ale..

Got the house to myself and have left over chilli to eat.

Life is good.

 

[winkle]

A hybrid AIPA/Tripel.

Been loaded up with Cascade and Columbus hops, weighs in at 9% ABV and should win by a knockout.

 

[Northside Novice]

o muma :icon_drool2:

 

[Golani51]

I had Tactical Nuclear Penguin tonight at Antique Bar in Glenhuntly Road Elsternwick. They are doing another tasting Sunday eve $18/60mL sample. Happy to go again if anyone interested. Slurped on it for two hours. Worth every cent. Dark berries, currant, molasses...obvious alcohol (duh!).

 

[Lord Raja Goomba I]

After the month off, my first beers were Quality Controlof kegs, including this -my new mild at 3.5%:

Sorry Rowy, i will get to yours, I'm not in the mood to drink much - i want to save them for a clean palate.

 

[JDW81]

I had Tactical Nuclear Penguin tonight at Antique Bar in Glenhuntly Road Elsternwick. They are doing another tasting Sunday eve $18/60mL sample. Happy to go again if anyone interested. Slurped on it for two hours. Worth every cent. Dark berries, currant, molasses...obvious alcohol (duh!).

They've certainly improved their drinks list since I was there last. Looks like I move out of Elsternwick at the wrong time.

 

[sean_0]

My Brakspear Special Bitter from "Brew your own real ale at home". Wasn't too impressed with this at first but it's a seriously drinkable beer. It's slowly winning me over. It's the first beer I've tried using invert sugar in and it's something I will experiment with again.

 

[Bizier]

A brown porter brewed with US05, brown malt, choc malt, MO... It's pretty good. I did a triple batch, fermented a second with US05 have a cube left and was thinking of using a Belgian or an estery UK strain.

 

[GuyQLD]

Fatter Yak as per the recipe in the database.

After three weeks in the bottle it's just getting into its prime now. My god. I've died and gone to hell, this is to much fun to be heaven.

I should have started BIAB earlier. I've never made a better brew.

 

[Bizier]

My first glass of this IIPA, which was designed to lighten my hop freezer some. Because the hops are getting on, I got some 2012 Galaxy and Motueka flowers, and added 90g of one variety to each keg. This is the Motueka, and there are yellow flecks of lupulin in the head.