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

[Peter Smith]

1469 is an amazing yeast ,  it was a solid cake , you could tip the fermenter and the yeast sticks to the bottom... tasted good going into the bottles,  500ml of yeast cake is in the Black sheep Rob mentioned and also a 1L bottle in the fridge...  

Thinking about a summery english pale ale...

[Crusader-Rob]

I used it in Spellbinder.... Turned out well, 

A Small increase in Flameout additions, and no dryhop.

[Evan Davies]

Looks tasty, off to get some Golden Promise

[Stevo]

Hi what's the final volume into fermenter for this recipe ? 19 or 23 ltrs ? Sounds like a good one !

[Cain Harland]

Schwarzbier rebrew

This was pretty good last time, only change is I had an extra kg of pils malt so in it went, was 5kg last time. If i need to add a little water post biol to bring TG and ABV back in style and get a bit more beer.

Size: 40.0 L @ 20 °C
Efficiency: 70.5%
Attenuation: 75.0%
Calories: 183.13 kcal per 12.0 fl oz

Original Gravity: 1.055 (1.046 - 1.052)
Terminal Gravity: 1.014 (1.010 - 1.016)
Color: 21.9 (17.0 - 30.0)
Alcohol: 5.41% (4.4% - 5.4%)
Bitterness: 26.9 (22.0 - 32.0)

Ingredients:
6 kg (54.1%) Pilsner Malt - added during mash
4 kg (36.0%) Munich TYPE II - added during mash
.4 kg (3.6%) Caramunich® TYPE II - added during mash
0.5 kg (4.5%) German Carafa II - added during mash
0.2 kg (1.8%) Acidulated Malt - added during mash
65 g (65.0%) Pacifica (5.5%) - added first wort, boiled 90 m
17.5 g (17.5%) Pacifica (5.5%) - added during boil, boiled 20 m
17.5 g (17.5%) Pacifica (5.5%) - added during boil, boiled 5 m

[Cain Harland]

Absolute F#@k up of a brew day.

Over sparged while in the kitched vac packing hops, over flowed 50L keggle on 40L brew so boiled in 3 stock pots for 1:45 to reduce volume. May even have to add a little water now. Hope there wasn't too much tannin extraction.

Kegged Schwarzbier and harvested big jar of slurry to ferment this IPA (IPL now I suppose) with. Took refractometer reading and freeked out about high FG forgetting it needed to be calculated post fermentation, was actually perfect.

30 min addition was supposed to be 40g added 105g from 10min giving me about 25 unwanted IBUs.

After 30 min whirlpool and 20 min stand still looks like mud with all those hops.

Broke wine glass, theremometer and small conical. Between brewing kegging and stopping a 3 year old electrocuting himself or ruining my brewery its just all too much

Too many thing on the go

Size: 40.0 L @ 20 °C
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 222.94 kcal per 12.0 fl oz

Original Gravity: 1.067 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 30.18 (6.0 - 15.0)
Alcohol: 6.59% (5.5% - 7.5%)
Bitterness: 82.0 (40.0 - 70.0)

Ingredients:
11.5 kg (87.1%) Gladfields Pale Ale - added during mash
1 kg (7.6%) Medium Crystal - added during mash
0.3 kg (2.3%) Dark Crystal - added during mash
0.4 kg (3.0%) Acidulated Malt - added during mash
16 g (2.1%) Pacific Jade (13.0%) - added first wort, boiled 76.0 m
105 g (13.5%) cent sim cas blend (9%) - added during boil, boiled 30 m
105 g (13.5%) cent sim cas blend (9%) - added during boil, boiled 10 m
125 g (16.1%) cent sim cas blend (9%) - added during boil, boiled 1 m
125 g (16.1%) cent sim cas blend (10.8%) - steeped after boil
150 g (19.3%) cent sim cas blend (10.8%) - added dry to primary fermenter
150 g (19.3%) cent sim cas blend (10.8%) - added dry to secondary fermenter

[jt]

No good, bet you were glad it was over?
Brewing a little brownie
80% Gladfeilds Pale
10% Dark crystal
3% Pale Chocolate
1% Black

1038 with 39 BU mix at 2:1 Cascade and Sauvin at 60 10 and 1
MJ 42 so it'll smoth that hop out a bit

Cheers

[David R]

What's the other 6% of the grist?

;)

[jt]

Might not be such a good day afterall ... hopefully iit's Gladfeild Pale
Just running off into the kettle now

[Peter Smith]

have you used that mic before?

just thinking about that hop blend...   that should be a great beer.

dont know m42 

[Cain Harland]

I'm considering chucking in a bit of dextrose once fermentation gets going to bump the ABVs up into DIPA territory to off set the Extra IBUs. Not something I like to do but wouldn't be entirely out of style since plenty of good brewers routinely use dex or sugrose in their brews. Any thoughts?

[jt]

Haven't used it for awhile but I used to love it. Probanly deserves a more favoursble yeast. M42 tends to finish quite high for me, whivh is what i want, mashing 68 to 69. but its better on the hops than say so4 and less estery