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

[jt]

The 19-22 is ok - it'll taste like an ale at that stage, but in my limited experience will crisp up when you condition it

[Martin Bridges]

Just mashed in on Martin's Marvellous Mild v3. Maybe a late possibility for the WBC, although I'm pretty happy with my Northern English Brown.

2.9kg Global Cologne malt
0.15kg Crystal 60L
0.1kg Crystal 120L
0.1kg Chocolate
0.05kg Black Patent
Mashed at 68 degrees

24g East Kent Goldings @ 60 mins

Wyeast 1968 (London ESB), will be fermenting at 19-20 degrees

Hopefully an uneventful brewday, giving me time to put away the Liberty delivery. Thanks Joseph!

[MrC]

Looks nice Martin. Looks like you're brewing to style too but were you tempted to add some late hops?

[jt]

I tried some late hops in a mild with SO4 - didn't come through.
But I found W1968 ok with hops - would work well

[denimglen]

1968 > SO4

Just though I'd add my 2c.

[Mike Neilson]

I thought you said S04 > WLP007? Which in fact im starting to think it is, It dosnt present itself as SO4 early but with a month and more on it, its got that S04 middle to end pallete w(h)ollowness and that home Brew flavour (One top of the south island commercial brewer also mentioned this)
So I reacon WLP007 is more S04 than WY19

[denimglen]

In my previous post I meant that 1968 is greater than SO4. Two different beasts IMO, where as the 1968 is a gentle giant and SO4 is just a shit.

I mentioned ages ago that SO4 is rumored to be the same (or similar to) as 007, dunno if it is or isn't but I doubt I'll ever buy SO4 again.

[Barry]

Feel it only fair to mention that in the inaugural SOBA NHC my tied best in show mild was fermented with S04. Might have been an anomaly. Just sayin.

[jt]

It brews a lot of great beers, with distinction.

Reckon you need to formulate your recipe for it and brew to it's strengths.

I love it in the mild / NZ Daft

[Chris Banks]

I hate the poxy shit SO4 hop gobbling monster never again fuck it!

Ok deep breaths............. I agree with jt brew to its strengths

And as far as dropping bright goes its awesome couldnt complain there but theres no point in dropping if its not at the final gravity (I want/demand/expect with every other yeast ive ever used)

Deep breaths think about your happy place (Hallertau Bar)

[jt]

hate the poxy shit SO4 hop gobbling monster never again fuck it!

That's right, let it out - you'll feel better - and we'll have a nice SO4 Mild / Daft at the next North Welly tasting ....- you'll feel better

[denimglen]

Yeah, I guess I was a little harsh on it.

To be fair I've seen that a lot of the UK brewers love it and a few of the US guys are pretty keen on it too. And I know a few people around here like it.

But it doesn't seem to work for me/my brewery/my recipes.

I tried heaps of English ale recipes and never got anything deece out of SO4, brewed another with 1968 and it was great.

Maybe 1968 is just more forgiving (the 1056/001/S05 of English beers?).

Ans JtTs probably on to something - '...you need to formulate your recipe for it and brew to it's strengths...'