Whats In The Glass

[MVZOOM]

The Blue Sky is supposed to be Cloudy too - I've been trying to make my Pilsners incorrectly for years then!!

 

[Batz]

The Blue Sky is supposed to be Cloudy too - I've been trying to make my Pilsners incorrectly for years then!!

I've also stopped adding Munich to my Pilsners,bit of a habit of mine to add Munich to most brews.


Batz

 

[newguy]

My German Pilsner, brewed Feb. 18/08. Lagering in the keg since the middle of March.

 

[devo]

St Louis Lager, a Charlie Papazian golden oldie. Clearest beer I have ever made. I've entered this in the recipe database if anyone is interested.

View attachment 22513

Andrew

Jebus that's pale!! Do you just wave the malt in front of the mash tun rather than mash it in?

 

[AndrewQLD]

Jebus that's pale!! Do you just wave the malt in front of the mash tun rather than mash it in?

1 kilo of rice certainly drops the color, a lot. It looks even lighter when your holding it in your hand, I'm not very good with a camera.

Cheers
Andrew

 

[THE DRUNK ARAB]

Here is a 3% English Bitter using Ringwood Ale yeast.
Undoubtedly the best beer I have brewed this year IMHO :icon_cheers:

C&B
TDA

 

[Bribie G]

Fake Pilsener a la Notto. Tastes miles better than the pure blonde I just drank at the pub whilst accompanying the mrs on the pokies.

Credits to Butters who suggested a complete gelatine yeast drop before polyclar-ing. It's as bright as any commercial and yes, Butters it did carb up surprisingly quickly although I'm buggered if I know where the yeast came from :icon_cheers:

 

[buttersd70]

Here is a 3% English Bitter using Ringwood Ale yeast.
Undoubtedly the best beer I have brewed this year IMHO :icon_cheers:

C&B
TDA

Luverly..I think the <5% beers are unnecessarily and unfairly denegrated, imho. Particularly the English.

Edit: <3%abv does not = less flavour.

 

[glennheinzel]

Westvleteren Blond clones. Where do I start.... Oh yeah. I forgot to take a picture of the Westy blond.

Doc brewed a triple batch of the same wort. Of the three beers in full view, the one on the left was fermented with Wyeast 3787 at around 20 deg C. The middle beer was fermented with the White Labs version of that strain (WLP530) and went from 20 deg C up to 27 deg C. The beer on the right was fermented with the Wyeast Farmhouse Ale (WY3711) at around 20 deg C.

First up, the beer fermented with the Farmhouse Ale looks darker than the others. That may be true or it might be due to different glasses. Secondly, the actual Westy blond was very clear. I added gelatin to my kegged version of the White Labs fermented wort and it still looks pretty much like the middle beer. Westy must filter... right?!

Everything else is a bit hazy now, although we agreed that 1/3 of the 20 deg C clone mixed with 2/3 of the 27 deg C blond clone was relatively close to the real deal. If we were to attempt this experiment again, then we'd start the ferment around 20 deg C for 4 days or so before ramping it up to 27+ deg C.

 

[warrenlw63]

Here is a 3% English Bitter using Ringwood Ale yeast.
Undoubtedly the best beer I have brewed this year IMHO :icon_cheers:

C&B
TDA

Looks delish TDA... :icon_drool2: I'm sensing a lack of monogamy to the PhAT though.

Ringwood rocks. :beer:

Warren -

 

[buttersd70]

it did carb up surprisingly quickly although I'm buggered if I know where the yeast came from :icon_cheers:

If you prime it, they will come........

 

[Stuster]

Doc brewed a triple batch of the same wort. Of the three beers in full view, the one on the left was fermented with Wyeast 3787 at around 20 deg C. The middle beer was fermented with the White Labs version of that strain (WLP530) and went from 20 deg C up to 27 deg C. The beer on the right was fermented with the Wyeast Farmhouse Ale (WY3711) at around 20 deg C.

Interesting experiment. Any difference in what gravity they finished at? I brewed a saison with that yeast (if it's the French Saison 3711) and it finished at 1002. :blink:

 

[Cocko]

My SNPA....

View attachment 22557


Colour is good

Flavour is pretty much on the mark but the be arch is only 12 days old so I think it will come together...

I will change the bittering hop to Magnum and I think I will be done for my recipe quest!!

Chairs!

:icon_cheers:

 

[glennheinzel]

Interesting experiment. Any difference in what gravity they finished at? I brewed a saison with that yeast (if it's the French Saison 3711) and it finished at 1002. :blink:

Doh! It was the 3726 Farmhouse Ale yeast that Doc used. I'll have to ask him to confirm attenuation.

OG was about 1.051. Using the Westmalle yeast, the White Labs yeast (pitched from the vial) got the wort down to about 1.013 and I think the Wyeast version (which had been on the stir plate) got the wort down to about 1.012.

We should've been running the yeasts at similar temps and pitching similar quantities (etc) to do a true comparison, but you're right that it was an interesting experiment.

 

[drsmurto]

Bo Pils

100% wey pils malt, single decoction. Bittered with Perle, Saaz for flavour/aroma.

Excuse the dodgy phone pic....

 

[tourist]

"Frisk-em" Brown Ale
2.5% alc
1007 German ale yeast.

Malty, nutty, low carb and very easy to drink. Yeast has not dropped out well, but I don't care. Cheers to all who put up their pics on this thread - thought it was about time to pull my finger out...

 

[yardy]

kegged the wee kolsch today after a few days in secondary on gelatine, didn't think it would clear that 2575 kolsch yeast but as you can see it didn't do too bad

malt driven with zero hop aroma but a nice bitterness, still green though.

if you're reading this Andrew, you'll have to come out and run your eye over a few glasses and give us your expert opinion

cheers

 

[benh82]

A little treat to myself, almost as good as mine. :lol: :lol:

You're a brave man mate.....A mate and I cracked a couple of the Quadrupels last night.....changed my mind completely on high alcohol brew - found ourselves focussing on the kick-in-the-teeth ABV %, rather than the taste of the thing. I never thought I'd say this, but 10% is just too much for me!

Ben

EDIT - wow, really need to check the dates of posts before I reply....

 

[Duff]

Pint 'O Bitter.

A simple ESB ramped up from the Chiswick Bitter clone to OG: 1.050 and 45IBU. WYeast 1968. Very tasty and real easy for a first AG for someone.

Cheers.

 

[peas_and_corn]

My honey beer. It's a wheat beer base with honey added. Sadly I used a wheat beer yeast- I have found that my wheat beers taste the most wheaty when I use Wyeast American Ale :blink: it's all right, though it *does* look nice.