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]

I did a Pale Ale with galaxy hops (aussie - passionfruity/citrusy) and 1469 and it came out bloody awesome!! I tried it again with 1026 but I wasnt happy with it..

[JoKing]

I have used that strain with fantastic results, in a TTL style SMaSH brew. Yeast brings out great maltiness, with the bready flavours associated with English beer - hops were definately not subdued, however. I thik there was about 30 grams of hops in the end of the boil - and there is still a "orange candy" type flavour in the bottle conditioned beer - surprising as it has been stored warm for 3 months now. Must be a testiment to the quality of the yeast.

I think your APA will be fabulous. I cant wait to have a taste when you bring along to the next WBC gathering! ;0p

[Stu McKinlay]

I've got a hoppy burtonised new world bitter fermenting at the moment (early addition Sauvin and late addition Amarillo). Too early to tell what it is like but the yeast doesn't look as flocculant as i thought it might be - not like 1968 or 1099 anyway.

I'm going to use it an English-style IPA as well.

And of course we used it in Kid Chocolate. Drink a warmish glass of that - it's a great showcase of the yeast.

I suspect it is the house yeast used by Galbraith's... if not, perhaps 1099 is.

[Martin Bridges]

I thought 1469 was a one-off from the Wyeast Private Collection? If so, I'd be surprised if Galbraiths used it as the house yeast.

I've found it nowhere near as flocculant as 1968. In fact I've had some significant hazing problems with the 2 beers I've made with second-generation 1469. I'm wondering if it's the yeast-washing technique I used. The best bitter that I kegged last night had had 3 days cold-conditioning plus 2 days with gelatine finings and was still significantly hazy, with a slight funky yeasty flavour.

However, I suspect this is my technique that's leading to this, rather than the yeast itself.

[JoKing]

It is funny stuff, for sure. I had brilliantly clear below a thick creamy 15mm thick yeast layer that, now matter how hard I tried at room temperature would not drop. I I swirled the fermenter, that yeast would go into full krausen again - and spew out the airlock.

The only solution for me was to Crash Cool it, and cold condition for a few days. The final beer was crystal gold - I still have a bottle for you Martin!

[Stu McKinlay]

They don't purchase from Wyeast, as far as I know. I have a feeling they get theirs from a yeast bank in the UK. So, what I'm saying is that I think it might be the same yeast but from a different vendor.

I'm not sure they'd give away the full detail but I'm sure it was Keith, or Ian, that mentioned one day that it was from a well known West Yorkshire brewery (or maybe it is in some of their literature). anyway, I love their yeast... when it is on song, it is a truly superb balanced yeast (esters, malt, hop all together in harmony).


significantly hazy, with a slight funky yeasty flavour
I'd get that beer out to a few people for evaluation. 1 + 1 could equal an infection. I'm seeing a hazy beer (pitched late on Friday night, hit FG yesterday) but I get absolutely nothing "funky" off it.

[JoKing]

I have seen White Labs vials in there - but it could have been for one of the seasonals - or one of the lagers.

[NVIOUS]

This look good too.

I also would be keen to see how it turns out!
You will have to join the western brewers conference and make a red.
Then you can bring this beer along for us to taste :-)

[Tony]

Would this be in New Plymouth? Could be a road trip in the making :0

[NVIOUS]

It is in the lovely riverhead district.

At Hallertau once every quarter. Look under the groups bit on the main page. All the info is there.

[Tony]

Oh yeah, I did read that. I would love to join. Unfortunately, of all the beers Red Ales are probably my least favourite.

[NVIOUS]

Yeah a few people have said the same thing. What they may do is brew one to the limits of the style to suit their tastes.
It is just a good excuse to all meet and bring homebrew to share.

The competition side of things is really laid back.

Even if don't make one you should still come along. Everyone is most welcome. You might like the next style to be brewed. Personally I'm hoping for an IPA!