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

[Reviled]

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)

[JoKing]

Go Nottingham - tried, tested and true. Just dont expect too much hops aroma out of it ;op

[Reviled]

Oh real? Is it like S-04? I want some hop aroma, but mainly from dry hopping :o)

[JoKing]

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!

[Reviled]

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

[jt]

I tried Nottinham twice and didn't like the effect on hops - minimal hop profile

[Reviled]

In just aroma or flavour as well?

[JoKing]

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.

[jt]

Up the hops for Notts !
I reckon up the late hops too, not just rely on the dry hopping

[Reviled]

So does that apply to the flavour compounds as well?

[JoKing]

It's all the hop compounds IMO. It takes the bitterness away too.

[Will J]

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.