I will say though that recipe formulation is one area that brewing needs but you all would be surprised at how the use of yeast will alter the overall taste of beer
I have done say a four hundred litre brew then split it into three different fermenters pitched three different yeasts and produced three total different brews from the same base wort all very good beer in its own right
People on blind tasting comment on how different they taste and don’t believe that it
Is the same base
The beauty of all grain mashing is that you can build what hits you’re fancy
It seems that a lot of people try to emulate what main stream brewers put out personally try do be creative when brewing a bit of this a bit of that oh those old hops in the cool room should belt them into something etc
I think that the most difficult thing to produce and repeat over and over again is old fashion lager as it is not a forgiving style of brew and a lot of faults can come through in the wash i.e. poor milling bad lautering incorrect temperature range bad yeast management incorrect ferment temperatures etc not so much like stout or any of the more heaver styles
We just finished brewing 440 liter batch of lager this weekend five on the brew team it was all pale malt, nz hallertau hop, 34/70 yeast, good old Fremantle water and lots of love
Ended up with 12 degrees Plato 33 IBUs extract @69.5%
180 liters at ferment temp of 9 degrees the rest at ambient which is about 15 at present here in Perth
Will post more on tasting time
Generally pretty happy with things so far
Cheers to more beers speedie
