Whats In The Glass

Discussion in 'The Pub' started by jimmyjack, 15/12/07.

 

  1. hwall95

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    Posted 10/8/17
    To be honest, I'm not exactly sure how to describe what it brings but I've found it taste quite different to English yeast that I normally use for stouts. Could just be imagination but even though the taste is quite different it has a flavour that reminds me tooheys old.

    The beer itself fermented relatively quickly however it did finish a little higher than I would have like so it's a bitter sweet than I had planned. Definitely not a bad beer but personally I would buy an English yeast over Melbourne Ale for stouts.
     
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  2. hwall95

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    Posted 10/8/17
    APA - 5.2%

    Maris Otter, Munich, wheat and crystal. Cube and dry hopped on with Simcoe, Chinook and Citra - lots.

    Solid hops with solid malt = yum APA.

    This beer is currently aiding me in writing a bunch of mumbo jumbo regarding what I've learnt from industry experience and why I'm ready to graduate at the end of year. Would much rather be working on something for more beneficial but at least I can have a beer with this shit
     

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  3. Mardoo

    Noob What Craps On A Bit

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    Posted 10/8/17
    Derp. Derpa derp. Nothing to see here.
     
    Last edited: 10/8/17
  4. Mardoo

    Noob What Craps On A Bit

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    Posted 10/8/17
    Oh, and this beer is ace! Vienna lager, same specs as I did with MartinOC
    a couple years ago,v 100% Vienna to 24-ish IBUs with Hersbrucker, 6-week ferment at 9C, 5 weeks at -1.5C. Tastes fantastic. Clear as I could wish.

    ImageUploadedByAussie Home Brewer1502372241.729647.jpg
     
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  5. Mardoo

    Noob What Craps On A Bit

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    Posted 10/8/17
    Sorry, replying on mobile, which is problematic.
     
  6. Mardoo

    Noob What Craps On A Bit

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    Posted 10/8/17
    Derp. Derpa derp. Nothing to see here.
     
    Last edited: 10/8/17
  7. bevan

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    Posted 10/8/17
    Passion Fruit Berliner Weiss, nice and tart. 4%abv Used wyeast 3191PC and left it in primary for 6 months. Added 500g of passion fruit at 4 1/2 month. Bottled in champagne bottles with champagne yeast EC-1118.
    For me the passion fruit is very subtle, thought a mate says it very noticeable for him. Next time I'll add 1kg.
    ImageUploadedByAussie Home Brewer1502402575.669373.jpg
     
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  8. Lionman

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    Posted 11/8/17
    First pressure ferment is packaged and first pour from the keg.

    Pacific Ale of sorts, 60/40 pale/wheat, all, mostly late, Galaxy. 4.7ABV 25 IBU.

    It actually tastes more bitter than the numbers suggest, the 40g keg hop for 3 days really enhanced the hop profile. I expecting this to fade a bit over time.

    IMG_20170810_183524.jpg
     
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  9. malt junkie

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    Posted 11/8/17
    I have a 3 tap keezer that holds 5 kegs, which usually means I have something conditioning. However it seems I took one off tap some time ago. Was a little bored last night so unhitch a keg and hooked up this unlabeled thing, having no idea what the hell was in there. Well they say good things come to those who wait, 7.5% belgian sitting on oak dominoes for near on 2 years, Pure Gold!

    I'll take a pic tonight when I have a second sample.
     
  10. Kingy

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    Posted 12/8/17
    Anderstone American light lager from brewing classic styles, came out at 3.9% I'm not a fan of lagers I brewed this up to have something light on for me old man. It's bloody nice but. ImageUploadedByAussie Home Brewer1502505265.392372.jpg
    ImageUploadedByAussie Home Brewer1502505312.018150.jpg
    Cheers!!
     
  11. laxation

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    Posted 12/8/17
    That's a nice looking shed
     
  12. malt junkie

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    Posted 12/8/17
    1502511072670.jpg
    Yeah side ways but bloody awesome!
     
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  13. fletcher

    bibo ergo sum

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    Posted 12/8/17
    my first brewed beer in 7 months and first brewed in my new home and state! loving it.

    a simple summer ale.
    pale, vienna, wheat and cascade and topaz to 30 ibu.
    sexy!
    beer.jpg
     
  14. fletcher

    bibo ergo sum

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    Posted 12/8/17
    looks awesome mate. yeah i've noticed keg hops really beef up the hoppiness to amazing levels, but fade quickly into astringency. best in those sorts of beers you won't be keeping long imo.
     
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  15. malt junkie

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    Posted 12/8/17
    Had to move the brewery a few times (I rent and moved states )Moving house is one thing moving the brew shed is on another level; hope your dialed in to where you want be be soon. First off the rank looks a cracker!!
     
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  16. Tony121

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    Posted 12/8/17
    IMG_1480.JPG
    Latest APA, version #8, getting closer to what I am after but still not there yet.....
     
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  17. fletcher

    bibo ergo sum

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    Posted 12/8/17
    thanks mate. not perfect yet, but after this brew and the one just done, i reckon i'll be on the money. i moved a bunch of times all around inner sydney renting but now am up in the gold coast in my very own home and loving it.
     
  18. Zorco

    Pro

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    Posted 13/8/17
    AIPA, gladfields US Ale base, crystal 300g Citra. 200 in dry hopping. 7.8%

    Ribs, as garnish

    ImageUploadedByAussie Home Brewer1502599533.557060.jpg
     
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  19. mofox1

    Wubba lubba dub dub!

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    Posted 13/8/17
    Case swap "dogs breakfast" brew.

    Comes across as an ord bitter with a melbourne bitter finish. Go figure.

    Good lacing if not head retention.

    [​IMG]
     
  20. malt junkie

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    Posted 13/8/17
    There is no way Melbourne bitter has Hall, Mosaic, and Simcoe in it, got this in the fermenter ATM WLP 020, what yeast did you use? Was thinking of thinning down a cube and throwing WLP059 at it.
     

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