Help Support Aussie Homebrewer by donating:

  1. We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.
    Dismiss Notice

Whats In The Glass

Discussion in 'Off Topic' started by jimmyjack, 15/12/07.

 

  1. bevan

    Well-Known Member

    Joined:
    12/1/16
    Messages:
    420
    Likes Received:
    134
    Gender:
    Male
    Location:
    Riddells Creek, Victoria Australia
    Posted 2/2/17
    What fruit kg/Beer litres ratio did you use? Or have you added the blackberry purée to the glass?
     
  2. droid

    somewhere on the slippery slope with a beer in han

    Joined:
    13/8/14
    Messages:
    2,090
    Likes Received:
    1,423
    Gender:
    Male
    Location:
    Eagle Point, VIC
    Posted 2/2/17
    Bevan, It was a colab brew - I will have to check what the amount was as it was fermented and fruited elsewhere...

    It was frozen, thawed, frozen thawed and added to secondary. We were talking around 1.25kg/20ltrs but I will check. As it tastes, I would like more Blackberry and more sour but it was a rush. So I've worked out that .5ml of lactic to a 330ml glass of this beer is not bad and some more blackberry would make it really appealing.
     
    1 person likes this.
  3. Kingy

    Well-Known Member

    Joined:
    21/10/06
    Messages:
    1,613
    Likes Received:
    540
    Gender:
    Male
    Location:
    Maryland, Newcastle,New South Wales, Australia, Ea
    Posted 2/2/17
    1st beer from the keg. 10%sugar and belle saison. Can't remember the rest. But it's dry and tart and bloody delicious 2 beers only but I'm leaving the shed after this one (promise), big day at work tomorrow. Saying that in a few days when the hot weather comes back this is gunna be dangerous ImageUploadedByAussie Home Brewer1486024779.953680.jpg
     
    3 people like this.
  4. droid

    somewhere on the slippery slope with a beer in han

    Joined:
    13/8/14
    Messages:
    2,090
    Likes Received:
    1,423
    Gender:
    Male
    Location:
    Eagle Point, VIC
    Posted 3/2/17
    Saison V2
    WLP 590 French Saison and WLP 648 Brettsomethingorother
    A mix of preserved apricots and nectarines from our fruit trees

    Noice

    [​IMG]image sharing
     
    6 people like this.
  5. murpho

    Active Member

    Joined:
    9/5/15
    Messages:
    44
    Likes Received:
    19
    Gender:
    Male
    Posted 3/2/17
    1 person likes this.
  6. good4whatAlesU

    Well-Known Member

    Joined:
    3/6/16
    Messages:
    1,238
    Likes Received:
    400
    Gender:
    Male
    Posted 4/2/17
    Wakitu/Riwaka with 100% Gladfield Ale Malt.

    Tasted crap in the keg after a month so I just bottled a few in case it came good. 3 months later it's very smooth and drinkable.

    wp_ss_20170204_0001.png
     
    1 person likes this.
  7. earle

    Choc wheat fiend

    Joined:
    20/3/08
    Messages:
    1,989
    Likes Received:
    1,164
    Gender:
    Male
    Posted 5/2/17
    Berliner Weisse - perfect beer for a hot day like today

    [​IMG]
     
    4 people like this.
  8. TheWiggman

    Haters' gonna hate

    Joined:
    17/9/13
    Messages:
    2,778
    Likes Received:
    1,811
    Gender:
    Male
    Location:
    Location
    Posted 5/2/17
    Cream ale. 3:2:1 parts MO, wheat and polenta, tettanger for bittering only with M44. About 5%, finished at 1.008 by memory. Dicked around with a cereal mash with the polenta but seems to have paid off, there's a definite corn character in there. Apparently you're supposed to lager these for a few weeks but I give no shits, it's a winner as-is. I'm already thinking of lining it up again and making it a house brew. If you haven't brewed a cream ale before brew a cream ale.
    View attachment 95181
     
    3 people like this.
  9. TheWiggman

    Haters' gonna hate

    Joined:
    17/9/13
    Messages:
    2,778
    Likes Received:
    1,811
    Gender:
    Male
    Location:
    Location
    Posted 5/2/17
    Damn forum won't allow me to attach photo.
    ImageUploadedByAussie Home Brewer1486288587.373398.jpg
     
    2 people like this.
  10. mofox1

    Wubba lubba dub dub!

    Joined:
    15/3/14
    Messages:
    2,207
    Likes Received:
    1,396
    Gender:
    Male
    Location:
    Melbourne - near the 'nongs
    Posted 5/2/17
    Westvleteren 12 clone from the last Vic swap.

    Stone fruit/dark sugar nose. Maybe a touch of raisin. Big yeasty banana flavour with all the aroma coming through as well. Very dry but still plenty of body? Not sure how that works, but the more I sample the less word makey I seem to be. Might have Something to do with a second glass.

    Finished at 1.005, so after the candy additions I think it did make the 12% mark. And far too drinkable... So, on that note:

    "Bless this, O Lord, that with it thou mayst blow thine enemies to tiny bits, in thy mercy."

    1486291488212.jpg

    Edit: Maybe kegging half of it was a bad idea? #fuckihatebottling
     
    10 people like this.
  11. 2cranky

    Well-Known Member

    Joined:
    16/11/16
    Messages:
    309
    Likes Received:
    167
    Gender:
    Male
    Location:
    Brisbane
    Posted 5/2/17
    My first Homebrew.
    All grain APA.
    Turned out quite dry - great on a hot day. Finished up at 6.2%

    first APA.jpg
     
    10 people like this.
  12. Dan Pratt

    Well-Known Member

    Joined:
    28/1/10
    Messages:
    3,247
    Likes Received:
    1,251
    Gender:
    Male
    Posted 5/2/17
    Northeast IPA

    Vermont Yeast, no whirlfloc or finings, 18% rolled oats, 125ppm chloride

    5.6% and 55ibu

    Warrior bitterness to 37ibu
    Citra/Galaxy/Mosaic late and heavy including double dry hopping.

    Freaking Delicious. :super:

    WP_20170205_15_18_49_Pro.jpg
     
    7 people like this.
  13. droid

    somewhere on the slippery slope with a beer in han

    Joined:
    13/8/14
    Messages:
    2,090
    Likes Received:
    1,423
    Gender:
    Male
    Location:
    Eagle Point, VIC
    Posted 5/2/17
    pratty I'm a week away from doing one with Vermont yeast.

    hows the abv holding up to the ibu's? i was thinking of doing an 8%er but maybe I could do a 6 and then an 8

    any chance on getting the recipe mate, pal, chum
     
  14. Dan Pratt

    Well-Known Member

    Joined:
    28/1/10
    Messages:
    3,247
    Likes Received:
    1,251
    Gender:
    Male
    Posted 5/2/17
    Actually really well. purely based on the later hops and the way the oats, chloride and yeast hold the hop oils. The recipe was meant for 6.2% but I missed my target OG.

    The late hops for a 20lt batch were :

    28g each @ 95c for 10mins (citra/galaxy/mosaic) - then chilled kettle wort to 75c
    28g each @ 75c for 15mins (citra/galaxy/mosaic) - got a great hop resin from this, could of been longer for more ( original recipe said for 30mins )

    Dry hopping is important to catch just as the krausen drops to get interaction of this yeast with the hops, so good!
     
    1 person likes this.
  15. Leyther

    Well-Known Member

    Joined:
    28/11/16
    Messages:
    364
    Likes Received:
    105
    Gender:
    Male
    Posted 5/2/17
    I made a single Ella IPA myself a couple of months ago, initially I was dissapointed but in time in turned into a really nice beer, give it time it might come good!
     
  16. mofox1

    Wubba lubba dub dub!

    Joined:
    15/3/14
    Messages:
    2,207
    Likes Received:
    1,396
    Gender:
    Male
    Location:
    Melbourne - near the 'nongs
    Posted 5/2/17
    You'll never look back...
     
  17. droid

    somewhere on the slippery slope with a beer in han

    Joined:
    13/8/14
    Messages:
    2,090
    Likes Received:
    1,423
    Gender:
    Male
    Location:
    Eagle Point, VIC
    Posted 5/2/17
    thanks for that but you are still holding out on me
     
    1 person likes this.
  18. technobabble66

    Meat Popsicle

    Joined:
    6/3/13
    Messages:
    3,217
    Likes Received:
    1,458
    Gender:
    Male
    Location:
    Reservoir, Melbourne
    Posted 5/2/17
    Hey pratty, how did the 18% oats go?
    Did you bother to toast them beforehand? Were there any problems in the mash/sparge with such a high %-age?
    More importantly, can you describe any particular flavour elements that are coming through from the oats (in amongst the shed load of hops!), apart from that silky mouthfeel you normally get from oats?

    (Fwiw, I'm looking to do a simple Belgian ale and maybe an APA/IPA with 5-10% oats in the near future so I'm particularly keen on the flavour impact)
     
  19. Dan Pratt

    Well-Known Member

    Joined:
    28/1/10
    Messages:
    3,247
    Likes Received:
    1,251
    Gender:
    Male
    Posted 5/2/17
    18% is the right amount. No toasting, but it would be a nice addition to the flavour though, see the recipe from HBT did call for 5% honey malt, now I have the beer it would be a nice flavour to include. No issue with sparge because I have a BM and lift the malt pipe, if you are concerned just throw in a handful of sea gulls. (rice hulls)

    The oats don't add much in the way of actual flavour, it is more about the proteins which it helps to give the massive amount of hops oils something to bind with. Interestingly its not that silkiness we know that is found with oatmeal stouts, for some reason the oats don't impart that when there is no dark malts, not sure why, maybe it does but the hops hide that.

    Using 5-10% is a good contribution to the beer, softens its really well so I like it. I often use 5% + for my ales so go for it.
     
    1 person likes this.
  20. Weizguy

    Barley Bomber

    Joined:
    20/11/04
    Messages:
    4,579
    Likes Received:
    724
    Gender:
    Male
    Occupation:
    Audiophile
    Location:
    Medowie , NSW
    Posted 6/2/17
    Side by side, just a carbonation test. Southern Brown ale and Dämpfbier.
    Beers.jpg
     

Share This Page