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

[Stu McKinlay]

I added lemon juice.

[Steve Baker]

It says 1 gram of citric acid per kilo of sugar. That would be about...

a pinch.

[Reviled]

Whats the benifit to your beer of inverting the sugar?

[JoKing]

It turns it into toffee / candy. It becomes 10% less fermentable with a more pallatable flavour in the beer. I did this for the TTL.

[Reviled]

Do I still get a bottle of the TTL? Guess I can get it off ya on thursday if its ready? :o)

[JoKing]

You definately get a bottle!

Not ready yet though... but maybe I'll draw a litre out of the fermenter...

I swore I wouldn't do that anymore though.

[Reviled]

lol, no you didnt, you swore you wouldnt drink any out of the fermenter, completely different :o) hahahaha

[JoKing]

I'll do some more sensory analysis on it, and if it's not ready - I wont bother bringing any. I don't think it would be fair to the earwigs who gave their lives for this brew.

[JoKing]

Sorry bro...

My sensory analysis has resulted in a fail for transport for Thursday. The styrin still has a slight muddy taste to it.

You'll just have to wait till it gets packeged in a couple of weeks time.

[Stu McKinlay]

Give or take a partial pinch.

[denimglen]

Brewed the bitter on Stu's advice from another thread last Sat

1.038 and 30 IBU - 20L

UK Pale
Crystal 80L 8%
Amber 2%

NZ Goldings at 60min
NZGoldings and UK Fuggles 15g each at 15 mins.

S04.

All going well will be brewing an IPA on Friday, hopefully can kiss-ass the boss for the day off.

And maybe a porter on Monday.

[denimglen]

Whoa, looks like majority of fermentation finished up in three days, no krausen left, drop in temp and no more airlock activity, haven't checked gravity though.

Gave the yeast a rouse today as I hear this yeast can be an early flocc'er.