Whats In The Glass

[bevan]

Blackberry Berliner W
3.6% nice warm day brew day beer

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What fruit kg/Beer litres ratio did you use? Or have you added the blackberry purée to the glass?

 

[droid]

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.

 

[Kingy]

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

 

[droid]

Saison V2
WLP 590 French Saison and WLP 648 Brettsomethingorother
A mix of preserved apricots and nectarines from our fruit trees

Noice

image sharing

 

[murpho]

Having a couple of glasses of an ella/marris otter smash pale ale from this post: http://aussiehomebrewer.com/topic/93648-what-are-you-brewing-in-2017/?p=1427512

It's a bit meh to be honest. Maybe Ella is better in combo with other hops, I don't know

 

[good4whatAlesU]

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.

 

[earle]

Berliner Weisse - perfect beer for a hot day like today

 

[TheWiggman]

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 *****, 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

 

[TheWiggman]

Damn forum won't allow me to attach photo.

 

[mofox1]

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."



Edit: Maybe kegging half of it was a bad idea? #fuckihatebottling

 

[2cranky]

My first Homebrew.
All grain APA.
Turned out quite dry - great on a hot day. Finished up at 6.2%

 

[Dan Pratt]

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:

 

[droid]

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

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

 

[Dan Pratt]

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

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!

 

[Leyther]

Having a couple of glasses of an ella/marris otter smash pale ale from this post: http://aussiehomebrewer.com/topic/93648-what-are-you-brewing-in-2017/?p=1427512

It's a bit meh to be honest. Maybe Ella is better in combo with other hops, I don't know

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!

 

[mofox1]

My first Homebrew.
All grain APA.
Turned out quite dry - great on a hot day. Finished up at 6.2%

You'll never look back...

 

[droid]

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!

thanks for that but you are still holding out on me

 

[technobabble66]

Northeast IPA

Vermont Yeast, no whirlfloc or finings, 18% rolled oats, ...

Freaking Delicious. :super:

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)

 

[Dan Pratt]

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)

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.

 

[Weizguy]

Side by side, just a carbonation test. Southern Brown ale and Dämpfbier.