Whats In The Glass
- Thread starter jimmyjack
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Ross
CraftBrewer
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Steve
On the back bloody porch!
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that looks good enough to drink
Looks fantastic Steve :icon_drool2:
Cheers Ross
Hence the reason its in the glass at 10.30am on a Sunday morning...plus the wife n kids have ducked out for an hour so I thought I'd sneak one in
as you doSteve
Steve
On the back bloody porch!
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Like I said Tony - probably one of the best beers ive made. Thanks again for sharing the recipe - this is DEFINATELY one I'll be doing again.
Cheers
Steve
warrenlw63
Just a Hoe
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Hey that looks most authentic indeed Browndog.
Right down the hexagonal glass. They should provide each owner with a big spanner to remove the glass from their hand. :lol:
Warren -
browndog
Are you bulletproof boy?
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Hey that looks most authentic indeed Browndog.
Right down the hexagonal glass. They should provide each owner with a big spanner to remove the glass from their hand. :lol:
Warren -
I must say Warren, I've never been a fan of Belgian Wit but that is changing rapidly, the hexagonal glass is getting a good work out
cheers
Browndog
rough60
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That EKG looks tops steve, makes me want to crack my bitter I've got set aside for a party this weekend.
Oh well I'll have to wait, and share it.
This is a quick brew I made because of limited time.
It's a czech pils FWK with as much Dsaaz I could hold in my hand added when I pitched.
The Dsaaz is tops, but lacks a little in the malt department for my tastes.
Would be great in summer so I'll have to remember it when I'm pushed for time in a few months.
Cheers.
Oh well I'll have to wait, and share it.
This is a quick brew I made because of limited time.
It's a czech pils FWK with as much Dsaaz I could hold in my hand added when I pitched.
The Dsaaz is tops, but lacks a little in the malt department for my tastes.
Would be great in summer so I'll have to remember it when I'm pushed for time in a few months.
Cheers.
Batz
Batz Brewery...Hand crafted beers from the 'Batcav
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Duff
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Red Hill Imperial Stout, to be released soon, 8.1% ABV.
Very well balanced, initial mocha coffee sweet malt which leads to toffee then onto a slight burnt aftertaste. Big body, but not cloying. Bottle carbonated. They mentioned that they are using Wyeast at the brewery but I'm not sure what the strain is. A great beer for a cool night.
$5.50 for the bottle at the brewery, great value IMO. All served in my new PhAT pint glass B)
Very well balanced, initial mocha coffee sweet malt which leads to toffee then onto a slight burnt aftertaste. Big body, but not cloying. Bottle carbonated. They mentioned that they are using Wyeast at the brewery but I'm not sure what the strain is. A great beer for a cool night.
$5.50 for the bottle at the brewery, great value IMO. All served in my new PhAT pint glass B)
newguy
To err is human, to arrr is pirate
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Sorry. Blame the time difference. :icon_cheers:
schooey
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This is my Chocolate Porter
The OG was meant to be 1.060, but my efficiency was really good and it ended up at about 1.068. The only flaw with this beer is that I had to go away with work on short notice and never got time to take it off the primary for about 6 weeks and hence it ended up with a bit of yeast autolysis. The other thing ism, instead of ending up with a FG of 1.015, I ended up with 1.008 which makes it a 7% beer and it sure does have a kick.
I took some advice and have conditioned it at 1 C for the past few weeks and gassed it up, burped it, gassed it up the next day again and this has really reduced the autolysis flavour and turned it into a very very drinkable winter warmer. Is going to be great with the Beef stew I've had in the slow cooker all day
The OG was meant to be 1.060, but my efficiency was really good and it ended up at about 1.068. The only flaw with this beer is that I had to go away with work on short notice and never got time to take it off the primary for about 6 weeks and hence it ended up with a bit of yeast autolysis. The other thing ism, instead of ending up with a FG of 1.015, I ended up with 1.008 which makes it a 7% beer and it sure does have a kick.
I took some advice and have conditioned it at 1 C for the past few weeks and gassed it up, burped it, gassed it up the next day again and this has really reduced the autolysis flavour and turned it into a very very drinkable winter warmer. Is going to be great with the Beef stew I've had in the slow cooker all day
