Amin Yashed
Juniors
- Messages
- 603
Nice, thanks for the info mate. I've looked at the home brew forums & the guys there talk to the point where I dont understand wtf they're on about22 is too warm for lagers, I go by 12 for lagers 18 for ales
Nice, thanks for the info mate. I've looked at the home brew forums & the guys there talk to the point where I dont understand wtf they're on about22 is too warm for lagers, I go by 12 for lagers 18 for ales
Nice, thanks for the info mate. I've looked at the home brew forums & the guys there talk to the point where I dont understand wtf they're on about
Get back on the horse, I've been brewing non stop, just not posting.
I built a stir plate and have been making starters for most of my beers which seems to be making a big improvement. Made an Irish Red with wyeast 1084 and it is spectacular. I've also got my first proper lager lagering right now, it is a german pilsner using w34/70, it should be going in a keg sometime this week.
Also have a dry irish stout and a best bitter with EKG and styrian goldings in cubes ready to pitch.
For the last couple of months I've been on a "no american beers" challenge, it has been pretty fun and is going well so far.
Are you using fresh wort starters from no chill? Or are you making them with DME?
I was on this path just after Christmas and had assembled all the parts to build my own stir plate. I was super keen to try fresh wort starters using the leftover wort underneath the tap in my kettle. Never executed it though.
What would you say the overall improvement is? Better flavour? More distinct lack of off flavours?
Yeah I have been thinking about moving away from American style hoppy beers myself.
Want to look at making an ESB or kolsch next.
Got an oatmeal stout in the fermenter ATM.
Just added my last tap to my keezer so it's now finished. I now have 5 taps and it looks good.
How are you able to keep up with production for 5 taps? I struggle with 2!
I haven't made any progress on my 1v build other than buying a 100l pot. It will be awesome to get 2 cubes out of each brew eventually though.
Yep - I found absolutely no problem keeping 3 taps running. I usually keep an easy drinker that needs to be replenished regularly, and then two exotics (IPA/Saison and a dark) that will obviously go a lot slower.It has taken me about 4 months to have 4 kegs in the keezer at the moment, the 5th will be the oatmeal stout in a week or so.
Once you get more than 2 kegs it obviously takes longer until the kegs become empty if you are drinking from them evenly, allows you to eventually keep adding more. I also concurrently had an apple cider fermenting at the same time I had a beer fermenting.
On tap at the moment I have apple cider, Australian lager, IPA and an Amber ale.
Yep - I found absolutely no problem keeping 3 taps running. I usually keep an easy drinker that needs to be replenished regularly, and then two exotics (IPA/Saison and a dark) that will obviously go a lot slower.
Kegged the German Pils last night, still needs 2 or 3 more weeks lagering before it will be where I want it to be. I quick carbed a softdrink bottle full and drank it while watching the league last night and thought it tasted a little rough, but then went back to drinking a blonde (which is a pretty clean and smooth beer) I've got on tap and damn it was chalk and cheese in terms of smoothness, the Pils made the blonde taste so estery and yeast driven, it blew my mind.
I pitched the dry stout the other night too, decided to ferment at 20c to get a bit more yeast character going, smells pretty great so far. Looking forward to trying a few more liquid strains.
Hmm, maybe I've got a drinking problem...
Do you mean the Pils is coming out smoother? Or the Blonde?
No such thing.
Well, an interesting observation - I put down a Pacific Ale using new Fortnight hops instead of Galaxy in mid-May. Then promptly broke up with my GF and moved out of the house with the brew fermenting away happily at 18deg. 2 weeks ago I finally got back into the house to move the rest of my stuff out and I tasted this in the fermenter. It seemed ok so I kegged it and threw it in my Dad's brew fridge to cold condition. I finally tasted the carbonated product on the weekend, and it has turned out pretty good for having sat in primary for about 2 and a half months...
Any of you guys in QLD enter the Qld amateur brewing comp?
I didn’t get any medals but my best score came from what I thought was my worst beer which was a 34.5 for my American Amber.
I also entered a lager and an IPA.
IPA fell short because it was about 3 months old at the time of the comp and was lacking that big hop punch so got marked down for not being to style. It’s about 5 months old now and it’s stoll quite hoppy IMO.
My lager fell short because the judges said there was too much malt character in it for a lager and my mash temp may have been a bit too high. So once again marked down for style. One of the judges also noted some slight oxidisation in it. May have been from when I bottled from the keg.
I just kegged a centennial pale ale. It’s such a good hop and wanted to do it as a single hop brew.
My next brew I want to try an American/summer style wheat ale. Probably going to do 50% wheat 25%pilsner 25% ale malt. Going to use some left over centennial and citra. Will aim for about 15 IBU &60 min and 5IBU @ 5 min or something like that.
The next brew after that I want to do an ESB. I have some left over EKG so will be using those.
So basically looking at some easy drinkers for summer