homebrewandbeer.com

Went down a treat. Lots of good feedback including some very encouraging words from Mitch Steele of Stone Brewing who i was fortunate to sit next to for the dinner. Some amazing beers served along with very impressive food. Beer of the night for me was the raspberry berlinner weise.

Barrel aged RIS. Brewed with a group of locals, aged in a 100L barrel in my shed. To be served with dessert at the ANHC pairing dinner on Thursday night. Not a bad drop.

Was it "Brew at Work Day"?
I wish. It was the last time I brewed and the only time in the past 6 months.

It was a way of getting a few organisations on campus to interact. A social networking event. We brewed on 3 systems, split the worts into 11 fermenters and presented 11 beers for asensory ...

English bitter brewed at work as part of a brewing demonstration and beer sensory session. I split the 30L of wort into 3 batches. Used WY1469, 1275 and 1026. This is the 1275 batch. Tastes quite good but i prefer the esters from the other 2 yeasts.

Simple grain bill, 90% MO, 5% medium crystal and ...

Guru wrote:Firehouse coffee stout at the woolshed brewery near renmark sa.

Great beer, great location. We did a houseboat trip 12 months ago and dropped in there. Best time of the year, river is all yours.

I still check the forum regularly but have brewed twice this year so not a lot to contribute.

rotten wrote:Feral hop hog.


sent from my emptying glass

Nice work! Tough life you lead. Happy Birthday too mate.

Guru wrote:Very nice. How long do you leave them in the barrels for?

Plan is to leave them be till November/December. Last year i wasn't as organised so the beers only spent 6 months in barrel. Aiming for 8-9 months this time.

And this from a few weeks ago.

100L barrels, one full of RIS, the other Imperial Rauchbier.

In the next few days, yes. 5 packs of WY1026 cask ale for a large batch of RIS. Smacked, will make a starter tomorrow.

Beerbelly hopscreen is what I've been using for 8 years. Works perfectly when combined with a vigorous whirlpool to settle the trub into a cone in the middle of the pot. Never had hops get into the plate chiller using this method.

warra48 wrote:Congrats DrS.
Hope all went well with the new arrival.

Thanks mate.

Yes, birth was perfect according to the obstetrician. Baby and Mum doing well.

We have a 4yo daughter who is super excited to be a big sister.

No pics. Enjoyed Sierra Nevada Hop Hunter IPA last night along with SNPA out of a can and Feral Hop Hog. Tonight I've got SN Torpedo in a can.

A few nice beers to celebrate the arrival of my son on Monday.

Any updates on these 2 discussions?

I've tried 5 different recipes to date.

First was 50/50 medium peated malt/ale malt which went in to a barrel that we bought new and then filled once with bourbon (from a corn mash). It lasted 18 months in the barrel before we empited it.

Tried an all heavy ...

No worries at all Barls.

OG 1.076
FG 1.002

40% Bairds medium peated distilling malt
40% Best Smoked malt
20% Bairds heavy distilling malt

Overnight mash starting at 65C. 30 min boil.

Yeast was a whiskey yeast I can't recall the name of but it does get the FG right down.

I age it on split oak ...

Here's a whisky for you.

An all grain wash from medium and heavy peated malt with smoked malt.

Distilled on a still dragon setup.

Aged for 18 months (so far) on American oak.

November's meeting (Wednesday 18th of November, 7pm at the Wheatsheaf Hotel) will have a presentation by Mike Roach on all things yeast. Mike is a microbiologist who is also BJCP Certified and is an experienced homebrewer.

The cold side of brewing is the critical part of our hobby that I'd wager is ...

Sold out in record time this year. Plenty on ebay last time I checked.

Not all my handy work, 20 of 100L in each barrel is. Filled today.

Pliny the Elder on the left, Russian Imperial Stout on the right. They'll emerge in December.