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here is my Saison Stout.

Made with German and belgian malts, and left to sit on 3724 belgian saison yeast for a couple months..... its big and malty, a creamy roastiness, some hops and great tart fruitiness from the yeast that dried all the malt out the best it could.

I love it!

cheers

SaisonStout1832x1248.jpg
 
here is my Saison Stout.

Made with German and belgian malts, and left to sit on 3724 belgian saison yeast for a couple months..... its big and malty, a creamy roastiness, some hops and great tart fruitiness from the yeast that dried all the malt out the best it could.

I love it!

cheers

SaisonStout1832x1248.jpg

Cor, looks lurverly :icon_drool2: .
 
i will stick the recipe in the database tonight
 
here is my Saison Stout.

Made with German and belgian malts, and left to sit on 3724 belgian saison yeast for a couple months..... its big and malty, a creamy roastiness, some hops and great tart fruitiness from the yeast that dried all the malt out the best it could.

I love it!

cheers

SaisonStout1832x1248.jpg
Oh dear god! :icon_drool2:
You gotta stop posting this stuff Tony, the missus thinks i'm looking at porn...i may as well be!
 
I will be laying off the stout so i have some left to run into a bottle and take to the next Hunter brew club meet for tastings. I may need to fill a 2 liter bottle :)

cheers guys :)
 
i will stick the recipe in the database tonight


Let us know the name of the brew when the recipe goes into the data base :rolleyes:

love to try it, although can see myself to giving up the fermenting fridge to one beer for 2 months

jeddog
 
i will do it now.

And no need for a fridge...... you ferment it between 30 and 35 deg!

Just put it in the hot garage and let it run.

cheers
 
A Belgian wit in my most hoey style glass

007-3.jpg

it looks a bit paler whiter in real life
 
RyePA!

Its diamond birght when at ambient, still got some chill haze issues going on. I think its an issue with poor break formation. <_< Beer still tastes delicious! :beerbang:

DSCN2096.JPG
 
Cracked the keg of Suma ale that has been loitering-with-intent in the back of my fridge for a while now.
sumale.jpg
Been worth the wait , bright, hoppy/fruity (Amerillo & B-Saaz) with a dry finish. Lucky its only a mid-strength (5.3%).
 
Sittin at the bar at Twin Waters resort Sunshine coast, sippin JS Amber Ale. No pics but thats whats in the glass. I had to tell someone, 34degs today so its going down a treat around the pool, 9:30pm , perfect.
Im gonna have a go at makin this one for sure.

Daz
 
Excuse the crappy phone camera, I couldn't find the other one :)

Extract Hefeweizen with a touch of orange and coriander for fun. Lighter colour in real life and very tasty.

SP_A0070.jpg
 
Black IPA!

Has all the nose characteristics of an IPA, deep hop aroma, light sweet malt and some minor notes of roast malt as per a Black IPA.

Flavour: is it an ipa? well no, not exactly. It has a heavy hop flavour and as for the malt, its interesting. Roast is subdued but confusing. I dont know if its the excessive hopping or the roasted malts (carafa) but there is a light detracting quality to its bitterness. Malt is light chocolate with some sweetness and a balanced citrus hop flavour. Can i determine the difference between an American stout an a black IPA? Well, its hard to tell. If i was blindfolded i could say i would detect the roast qualities but to coin it as a stout would be difficult.

How they pull this off as a black IPA is almost beyond me. somethign diffcult to master im sure. I'd assume they use sinimar or a bucketload of base malt to counteract the roast components with a high ABV and ultra excessive hopping rate. The beer i have is great but is it an IPA or an american stout? Not really. it sort of falls between the two, quite confusing but very enjoyable whatever it may be. Maybe doc/ross or somone who has had experience with this style can coin wither or not im on the right track.

Ultimately its a heavily hopped/aroma/flavour US ale/ipa/balck beer with some light chocolate malty roasty notes to it.

enjoyable! :beerbang:

blackipa.JPG
 
German Pilsner

Very happy with this one, its the best one i have brewed to date.

Pils_13122009.JPG

Octoberfest

occy13122009.JPG

Cider

The missus likes it, so i'm happy

Cider_13122009.JPG

Rook
 
Love the colour of that Occy Rook! MMMmmmmm

Just made a cider for xmas, yours looks good - recipe??

Cheers,

Screwy


Very simple Screwy

From memory

Berri Fruit juice
14 litres of Apple
6 litres of apple/pear

Wyeast 4766

Nice and dry

Rook
 
Black IPA!

Has all the nose characteristics of an IPA, deep hop aroma, light sweet malt and some minor notes of roast malt as per a Black IPA.

Flavour: is it an ipa? well no, not exactly. It has a heavy hop flavour and as for the malt, its interesting. Roast is subdued but confusing. I dont know if its the excessive hopping or the roasted malts (carafa) but there is a light detracting quality to its bitterness. Malt is light chocolate with some sweetness and a balanced citrus hop flavour. Can i determine the difference between an American stout an a black IPA? Well, its hard to tell. If i was blindfolded i could say i would detect the roast qualities but to coin it as a stout would be difficult.

How they pull this off as a black IPA is almost beyond me. somethign diffcult to master im sure. I'd assume they use sinimar or a bucketload of base malt to counteract the roast components with a high ABV and ultra excessive hopping rate. The beer i have is great but is it an IPA or an american stout? Not really. it sort of falls between the two, quite confusing but very enjoyable whatever it may be. Maybe doc/ross or somone who has had experience with this style can coin wither or not im on the right track.

Ultimately its a heavily hopped/aroma/flavour US ale/ipa/balck beer with some light chocolate malty roasty notes to it.

enjoyable! :beerbang:
Looks good Fourstar!
I have something quite similiar conditioning at the moment. Essentially a scaled down version of an Imperial Stout I recently brewed, but more late hops, and craploads of dry hopping. My hop of choice was Warrior.
The stout itself has very little sweetness despite finishing with quite a high FG, so the combination of lots of roast malt astrigency and a very high hop bitterness make it quite rough going for a beer of only 4.5%. I have a feeling that mine might be a beer worth conditioning for an extended period! :huh:
 
Looks good Fourstar!
I have something quite similiar conditioning at the moment. Essentially a scaled down version of an Imperial Stout I recently brewed, but more late hops, and craploads of dry hopping. My hop of choice was Warrior.
The stout itself has very little sweetness despite finishing with quite a high FG, so the combination of lots of roast malt astrigency and a very high hop bitterness make it quite rough going for a beer of only 4.5%. I have a feeling that mine might be a beer worth conditioning for an extended period! :huh:

Yeah i agree. I think a little time will help this one mellow out abit as the roast malt is a little too forward and consequently the hops are slightly muted as a result. Either way it sure as hell doesnt drink like a 65 odd IBU black beer! I'd associte it more to a 35 IBU'er!
 

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