Whats In The Glass

[Lord Raja Goomba I]

My "Pint of Mild n Bitter" to coin an Asterix phrase.

Man alive, does the M79 yeast have some kick. Easily the most flavourful dried English Style yeast I've ever had. Where Notto does an excellent faux lager, this throws the esters so typical of a good pint.

Pear, Apple, a faint whiff of Belgian clove & banana lolly. Very very good yeast.

Drops dead clear as well, photo (including my finger behind the glass) does not give it justice as to how clear this drops, and the fact that it doesn't tend to stir up when you pour.

 

[Blind Dog]

Drops dead clear as well, photo (including my finger behind the glass) does not give it justice as to how clear this drops, and the fact that it doesn't tend to stir up when you pour.[/quote]

That's a scarily big finger...with dinosaur type spikes and all

 

[fletcher]

my botany bay ipa. cloudy only cos my wife brought me one at work and the bottle was all shook up!

chinook, simcoe and centennial.

tastes amazeballs.

 

[fletcher]

Team Nikon only goes to 1.4 I'm afraid. (in AF at least)

It pretty much follows the AABC style guide. Use Pils malt, enough crystal for the colour (3% ish), and good ol white sugar for light body (20% fermentables).
Super Pride is a great hop for the style - so long as you're using a chiller, the bittering hops alone will work subtly all through the flavour and aroma.

dent, can i pay you to photo my beers? haha

you've got some nice beer porn happening in this thread. nice shots

 

[ArgM]

Rye Saison/Barley wine

Tried making a Rye Saison but got a few proportions wrong and it came in at 12.2%.
Strong fruity aroma, lots of Passionfruit, Green apple, Limes and Spices, Thick mouthfeel, alcohol flavour almost non-present (you can tell it's got a bit in it still.)
Lots of lacing and a thick creamy head that takes a while to form and to leave.
Super happy with how this turned out

 

[ArgM]

Definitely don't regret bottling these in tallie bottles :drinks: :blink:

 

[dent]

dent, can i pay you to photo my beers? haha

you've got some nice beer porn happening in this thread. nice shots

Only if your beer is of porn-star quality.


Cheers.

 

[dent]

Flavour Country by the fire

10% imperial black IPA. Took a few bottles to the bush block last night. Went well with the smoky chicken cooked in the weber with a couple shovelfuls of coals.

 

[pedleyr]

Got me stuffed why this is sideways, looks fine on my phone when I view it. I rotated it to account for the auto rotation, and it was still sideways, just the other way.

Anyway, tilt your head.

EDIT: ok after posting, it's not sideways. Of course.

This is a stout. And it's an absolute ripper, one of the best beers I've ever drank. Certainly the best I've brewed.

Even non stout, megaswill drinkers have commented on how smooth it is.

It is effectively a rip off of this beer: http://aussiehomebrewer.com/topic/40767-what-are-you-brewing-iii/?p=1039967 with amounts modified for my ****** efficiency, plus 500g of oats.

I also subbed Challenger for Willamette, and went with just 60m and cube additions.

It only went into the keg around last Thursday (as in 24 July) and there's a significant risk of this one not seeing the end of this week. I have just put another batch of it into the cube and will get yeast into it tomorrow evening.

I'm considering trying 1469 in it instead of S04 but I enjoy it so much I'll probably not mess with it for now, go with what I know until I can get through the winter with it and then when I've planned better next year and have a stock pile of stout try some tweaks.

 

[Donske]

Stout, pretty much my Guinness clone recipe, touch higher OG and fermented with 1469.

Its pretty bloody nice even if a little young and a touch under carbed. The roast malt is much more assertive than the version using 1084, very dry in the finish.

Pretty chuffed with this beer considering it was a **** up on my part, grabbed the wrong jar of yeast and didn't realise till I was cleaning up.

 

[pk.sax]

New world bitter.

NZ Cascade/motueka brewed with pilsner malt and a touch of caraaroma and ringwood yeast.

Was intended to be a case swap beer but I love the residual sweetness feeling of it. ~1068 to 1019.

 

[hwall95]

A nice porter for the night. Mmm far to easy drinking for 6%..

 

[Spiesy]

Absolutely loving this Porter right now!

Ill Will Porter (Spiesy)
1056 OG | 1019 FG | 28 IBU | 5% alc. vol. | 34 SRM
BIAB, NC, 69% efficiency, 24l batch.

6.4kg Simpsons MO
700g Weyermann Munich 1
400g Simpsons Chocolate
300g Weyermann Carafa T1
>> 60min mash @ 67-degrees

35g of 6.4% EKG @ 60min
20g of 5% Fuggle @ 10min
15g of 6.4% EKG @ flame out
>> 90min boil

Gypsum, Epsom, Calc Chloride, Yeast Nutrient and BrewBrite added.

Fermented with WLP004 at 18-degrees for 14-days.

 

[pedleyr]

I have all ingredients for that, might give it a run. Did it need much conditioning time or just the 14 days then keg + drink?

 

[Spiesy]

I have all ingredients for that, might give it a run. Did it need much conditioning time or just the 14 days then keg + drink?

14-days, keg, 10 days to carb up at serving pressure. Done.

Has a mild roast flavour, almost a hint a licorice, great body and well balanced bitterness. Big fan.

 

[pedleyr]

Sounds like I could punch it out this weekend and be drinking it before it starts getting too warm.

 

[Spiesy]

Sounds like I could punch it out this weekend and be drinking it before it starts getting too warm.

Easy. Be a great beer for early Spring.

Let me know how you go.

 

[fletcher]

East Kent Goldings ESB with a bit of hallertau. accidentally put too much of the latter. annoyed, as otherwise it would have been perfect. still; not bad

 

[moodgett]

East Kent Goldings ESB with a bit of hallertau. accidentally put too much of the latter. annoyed, as otherwise it would have been perfect. still; not bad

Looks delicious. can you post the recipe?

Cheers

 

[fletcher]

Looks delicious. can you post the recipe?

Cheers

sure mate. again, i'd drop the hallertau and use more EKG for aroma instead, or styrian goldings.

92% simpsons maris otter
7% simpsons medium crystal
1% simpsons dark crystal
50gm east kent golding (45 mins)
20gm east kent golding (15 mins)
20gm hallertau (dry hopped for 2 days)

1L starter wyeast 1968 london ESB ale yeast

1.0 tablet whirlfloc
0.5 teaspoon yeast nutrient

1.050
~36 IBU
mash at 65
ferment at 17-19C

EDIT: i'd pitch aggressively, or mash slightly lower also. i was lucky and got down to 1.009 which is right where i wanted it. it's a lot of crystal but nice to my tastes.