What are you brewing?

[rotten]

Been there, done that as they say. You can if you want. Pay for postage and i'll send you the bread maker!!

I love/hate the process with which I am familar/unfamilar.

That tells me to not pay too much attention BUM.
Botulism hey, chap chap. (notice tongue in cheek ffs)

[squirt in the turns]

I will admit to wishing I could chill my US style beers as I do feel no-chilling is knocking a slight bit of shelf-life off of them - but I guess I'll just have to drink them faster.

Hey Bum, do you refer in this comment to proteins that remain in solution due to an inadequate cold break? I'll admit that, like my beer, I'm a little hazy on this issue (sorry guys, that was terrible, I know )
Can us no-chillers address it with the use of Polyclar? Or, if the wort is not chilled rapidly enough, are those proteins there for good?

[Bum]

Nah, my last few beers have been the prettiest I've ever made. I'm referring to my late hopping not sticking about as long as I'd like. I do understand that this is a peril of the style but I do feel it is happening a little quick for me and at this point no-chilling seems like my best answer. I'll keep playing with it and see if throwing more hops at it does the trick.

I'm not big on the sciencey side of things but I do read posts of those who are and my understanding is that no-chill does produce an adequate cold-break, just more slowly so it is less dramatic and finer.

I've used PVT to very good results on no-chilled beers but I don't filter so I'll refrain from doing so in future. The beer is very bright but there is a very loose sediment of PVT at the bottom of my bottles and I think I'd rather deal with haze than plastic floaties.

[speedie]

dont deal with either bum
or is it all just Semantics
if the beer tastes good drink it

[chadjaja]

Today is a simple APA with the usual APA grain bill and Centenial bittering/Cascade flavour,aroma,dry hopped. 1056 as the yeast.

Simple easy drinking summer beer Its my Commoner.

Next week is another landlord once my MO arrives in the bulk buy. Then a Belgian tripple seeing the last one came out so well. That might be it for 2010 bar a quick wheat beer before xmas.

[billybushcook]

Today is a simple APA with the usual APA grain bill .

You got me curious, I like my Pale Ales & Lagers too.
What is your grain bill?

Mick.

[chadjaja]

Its pretty much

2.45kg trad ale
800g wheat
800g Munich 1
200g caramunich 2.....

20L's at 73% eff or so. The Dr's golden ale base that works well with most APA's.

Sometimes depending on what hops I'm using I add a little crystal malt too or caramber.

The cascade and centenial hops from Niko brew smelt great and its all safely in the fermenter, sitting at 18 degrees and yeasties are acclimatising

[billybushcook]

A little bit heavier than mine.

4Kg Pale malt
0.5Kg Wheat malt
0.5Kg flaked maize

I some times drop the Maize, add 0.25Kg crystal or Carra malt & some Munich 1 or just up the pale malt to keep a 5Kg bill for 23L if I wan't some thing darker/malty.

Galaxy Flowers for bittering & Amarillo or Cascade for Flavour/Aroma.

Normally S-04 yeast but have some 1318 on order.

I'm keen to try a few other combinations, that's why I asked.
Need to get some grain Stock again (out of Munich) so yours is one to have a play with when I do

Cheers, mick.

[chadjaja]

When I paired the addition of the cyrstal with pacman yeast it was a winner Got more of the usual pacman hop burst but kept that extra malt as well.

If you just leave out the cara 2 the 'non' beer crowd seems to approve of the colour that bit more

Next up I want to do an apa with the Willamette I got on my order as well.

[drsmurto]

I use the golden ale grist quite a bit for making APAs.

Try swapping the munich for vienna and/or the wheat for rye.

Pacman works very well in this beer, have done a run of 5 golden ales/APAs using this yeast.

Love swapping the hops around, i rarely use straight amarillo these days. Any of the american 'c' hops work well in combinations or on their own.

[drsmurto]

Here ya go Grog

Rye golden ale - home-grown hop series.

So far i have brewed 3 of these - Chinook, cascade and POR. Victoria is next followed by Goldings.

2.15 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 48.97 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 22.78 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 22.78 %
0.24 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 5.47 %
10.00 gm Magnum [15.50 %] (60 min) Hops 20.2 IBU
30.00 gm Cascade - Mt Torrens [7.00 %] (15 min) Hops 12.3 IBU
40.00 gm Cascade - Mt Torrens [7.00 %] (0 min) Hops -
1 Pkgs Rogue Pacman (Wyeast #1724) Yeast-Ale

20L
OG 1.046
FG 1.012
ABV 4.8%
IBU 33
EBC 18

Mashed at 67C for 90 mins. Decoction mashout - 78C. 90 min boil.

I use a clean bittering hop of known AA and make a guesstimate of the AA of the home-grown hops.

Chinook is far more pungent than cascade which is like NZ cascade, a more subtle version of the US variant. POR fresh is impressing me. Took an SG reading yesterday when racking it and was very happy with the flavour/aroma. The spicy/bready/earthy rye flavour and aroma works well in american style beers.

I switched to US05 for the POR version as i didn't get my act together and have enough Pacman ready to go. Will probably use the yeastcake for the last 2 beers.

[warra48]

Currently sparging yet another of Trough Lolly's recipe for Erdinger Pikantus Dunkler Weizenbock.

http://www.homebrewandbeer.com/forum/vi ... it=dunkler

I've made some very minor changes to the recipe. I'm using a jar of WY3638 from a hefeweizen bottled yesterday. I don't have enough Tettnanger, so the 90 minutes addition is Hallertauer. The 10 minute addition is still Tettnanger.

I must be a glutton for punishment. 7 kg of grain in a 25 litre mash tun is not the best of ideas, but I'm a stubborn old coot when it comes to some things.
Every time I've brewed this one, I ended up with the worst stuck mash. This time I thought I had it licked by adding 400 gr of rice hulls. So far the drain and sparge have taken 2 hours, but haven't stuck, just gone at a snail's pace. I think I'm close to firing up the kettle.

The wort smells oh so gorgeous, and tastes like malty chocolate mudcake. Beautiful. I do love dark beers. I guess as they say in the classics, the darker the meat, the sweeter the treat.

Update post boil and chilling: Don't know yet how much I will get into the fermenter, but the OG is 1.083.
Update: 22 litres into the fermenter. In the fridge to knock the last few º off, and will pitch the yeast first thing tomorrow morning.

[billybushcook]

POR fresh is impressing me. .

Doc,
Are they bought or grown, I don't recall you having PoR in your plot.

If so, would you like some Rhyzomes @ harvest time?
Ivé got e'm spreading like wild fire!

Would love to swap for another variety.

Mick.

[SuperBroo]

thanks heaps Doc

[drsmurto]

I have POR growing in the backyard, this year with be the 3rd season for all my plants other than chinook (4th year) so am expecting a ridiculously large crop given how fast and vigorous the growth is this early in the season - see here

I don't have room for anymore plants although based on the testing from this years home-grown hop series beers i may decide to remove 1 as there are a few other varieties i would like to grow (challenger is at the top of the list).

Am planning to do a 10 min IPA with homegrown chinook hops very soon. 60 IBU from a single 10 min addition of 170g!

[chadjaja]

Tomorrow is a landlord with my new 1469 yeast and it will give me a chance to compare it to Dr Smurto's one when I receive it in the mail from the xmas lottery

[Fifey]

Prepping 1469 and my Ardennes yeast to make a few starters before brewing Wassa's Honey Porter and a Belgian Strong Ale at the weekend.

[chadjaja]

Well OG of 1042 and 20L's in the fermenter

Couldn't be happier with todays brew. With this muggy weather I'll have to adjust my sparge volumes though, the boil off rate is going thru the roof

[hirns]

20 minutes into the first 1/2 boil of Dr Smurto's Landlord. Bought a second $19 Big W 19L stainless brewpot yesterday which will save me having to transfer to use the original brewpot. Have my keg in the garage waiting to be converted into a keggle. Will cut the bottom of one 19l pot and weld it on top of the other to make a 38l HLT eventually.

Hirns

[bullfrog]

Had a double-brew weekend; got a Golden Ale and a stout on the go now. Stout was supposed to be an ESB but realised after I fired the urn up that I didn't have the right grain for it. Luckily, I had enough of the correct spec grain to instantly alter the recipe to be a stout, so it's now a stout with the hop schedule for an ESB. Looks quite promising, actually.