What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[JoKing]

I have very much enjoyed every single one of the beers you have brewed that I have tasted. Massive flavours - massive alcohol... Just massive.

Think concentrated beer... Sharp, sweet, bitter, massive. You could make 3 different beers out of one of these brews.

Respect.

[Mark]

a beer exchange might be in order. me and the missus sometimes make it to the naki (she surfs), so next time we're there i'll bring some suds. if you're ever in palmy be sure to call in. hopefully i'll have some respectable beers brewed soon, still waiting on yeast and hops to arrive, been left with a lot of "what shall i do now" time this easter!

[JoKing]

Sounds like a plan - I'm sure your beer is on form all of the time! Thanks for the offer, I'll look you up next time I am about.

Cheers!

[JoKing]

So... I pitched this at 22 degrees (very unlike what I normally do) and kept her at a steady 22 (still is now).

The smell is pretty damn fruity - but much more pleasant than s-04 (in terms of the type of fruityness). I'm at around 60% attenuation - and the 1469 is up to its normal shinanigans.... HEAVY formation on top of a very bright beer... fermentation kicks back into life after a rousing... I wonder how this yeast behaves in a comercial setting?

Anyway... the malt is starting to come through now, as before (3 days ago) it was ALL fruityness. I think the grist is a promising one.

[studio1]

photo?

[JoKing]

I can take one when I get home if you like :o)

[Reviled]

Apparantly in a commercial setting they ferment in those square concrete fermenters and they have a shelf which the krausen builds up onto, then the remix this with wort and chuck it back in.. Theres a guy on AHB who posts the pic all the time, shouldnt be too hard to find..

[Mike Neilson]

Speaking to Mr Cherry the other night got me dreaming up Robust Porters again so I changed my mind on the IPA and am now brewing tomorrow Robust Porter. But the beer im hoping for is going to have quite a bit of late hops for an added kick but I hope the Wyeast 1968 dosnt hide them!!!!.

87% Uk Pale
1% Caramalt
3% Caramunich
2.5% Melaniodin
2.5% Pale Choc
2.5% Choc
1.5% Cara Afa 3

67 deg mash 1.059

20ibu of Motueka @ 60

20g of each of EKG, Styrian and Motueka @ 15 - 0 mins

Going to preform abit of water witchery too.

I hoping for around around 70-72% Attenuation to get it down too 1.014-1.016 but I heard this yeast can shut up shop!! at around 67% anyone had issues like that.

[MrC]

That combination of styrian and motueka sounds nice. Any dry hopping?

I brewed a pale ale with styrian and riwaka at 0 min and then dry hopped again with styrian and riwaka at a rate of 1gram/litre. Very nice. Not quite the Bookbinder taste I was hoping for but very nice all the same. I used S33 yeast on it too. One of the most interesting tasting beers I've brewed. It didn't last long :)

[Mike Neilson]

Nah no dryhoping I thought about it but I do still want the malt to come through I might lower the mash temp too as I want to try lower the FG of 1.018 est beersmith is giving me, also I found 90g of Caraaroma so I chucked that in there too. I will give it a taste when primary over with and make up my mind then.
I realy want to try this Styrian Motueka combo aye!!

[jt]

"but I hope the Wyeast 1968 dosnt hide them!!!!."

I always found W1968 good for hops, not as sharp as '05, but good

cheers, jt

[Mike Neilson]

Im going to Dry Hop it bit of hops brightness never killed any one!! 15 EKG 10g Styrian 5g Motueka