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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

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Dude throw that hammer capper out, those things are a nightmare!!!


Milled the grain for my 1st brew of 2009 last night :o) Really looking forward to it, big ups to Barry for letting me use his mill ;o)

Going for something different, and im also messing with my hop additions, counting the 15 as a 30min, and the FO as a 15 min addition due to no chilling, and to make up for lack of aroma by dry hopping...

3.5kg NZ Pale
800g Rye
230g Med Crystal

60 : 12g Nelson Sauvin
15 : 10g Northern Brewer
FO : 15g Fuggles, 13g Nugget, 11g Williamette
Dry hop : 15g Fuggles

Not sure what yeast, got a pack of nottingham I might use cos may not have time to get a 1469 starter going?? Using the Beer recipator puts my figures at OG - 1052 and about 47 IBU's (if my calcs are correct)
Go Nottingham - tried, tested and true. Just dont expect too much hops aroma out of it ;op
Oh real? Is it like S-04? I want some hop aroma, but mainly from dry hopping :o)
Nah - I was giving you grief.

I'd use US-05 though. But thats me. It would probably be the most hop accentuative (I know it's not a real word - I just wanted to make a post verb out of accentuate) dried yeast available. And I know how much you like the hops. It's also great for malt flavour - but we all know about that US-05.

It's almost unimaginative using it. But it's so consistently good, I have a hard time using anything else!
It is really really good eh!! But I might just go with nottingham cos its english, and im going for more of an english IPA than american...

and I also dont have any s-05 on hand :oP
I tried Nottinham twice and didn't like the effect on hops - minimal hop profile
In just aroma or flavour as well?
I'd back up what JT says on this. It's typical for an English yeast as it seems to consume a lot of hop compounds during active fermentation. Dry hopping will combat this.
Up the hops for Notts !
I reckon up the late hops too, not just rely on the dry hopping
So does that apply to the flavour compounds as well?
It's all the hop compounds IMO. It takes the bitterness away too.
Yeah i just got an old clamp down capper sort of unit from my Pa, but it puts round impressions on the caps and kind of skews them (i probably just need a washer i think haha). sounds like its the same as the one you are talking about james. Until i fix though it i think we'll stick with the hammer capper on a wooden chopping board.

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