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

[MrC]

I always have a pale'ish ale and a brown/porter on hand then experiments of various styles coming and going. Usually 4-5 beers to choose from.

I did a split boil for my SMaSH beers (same wort split and then hopped and fermented seperately). I've decided to keep the technique going forward for a while as it allows me to have different beers on hand for minimal effort (an extra fermenter to clean). I'm even thinking of splitting a base wort and steeping different grain in each. Two completely different beers from one brew day, 10L each.

[denimglen]

Porter Bitches!

1.064 76% ADMPils 10% Munich 6% Crystal 50L 5% Choc Malt 3% Black 37IBU Challenger bittering UK Fuggles 15 mins 21g/22L NZ Goldings 0 mins 21g/22L you-ess-oh-five 67C Mash

[JoKing]

I like the look of your Recipe Glen. Have you started it yet?

[denimglen]

Yup, almost finished, just about to rehydrate the yeast.

I munted my boil off calcs somehow and ended up with way too much wort end of boil haha, should have kept boiling really but oh well, 8 points under OG!!! Hahahaha.

[JoKing]

At least you wont be under pitching anymore!!!!

Good work on the seasonal rightness of brewing this. What's next on the horizon?

[denimglen]

Haha true bro, still well within style guidelines, just a little more bitter than expected but hey, what's wrong with that eh?

Got a good chunk of 2124 in the fridge, thinking malty lager, munich helles most likely.

[Ally Mcg]

Cider today. Not sure if that counts as brewing.

Juiced approx 50kg of apples in an electric juicer, the first one of which broke and required a visit to Briscoes to pick up another one. $160 for 23 litres of cider! Better taste okay.

Apples were roughly a 1/3rd each mix of Granny Smiths, a red delicious or similar from my back garden and an unidentified heritage cooking apple. OG = 1.044. Currently mulling over yeast selection. Maybe some champagne yeast or some S04

[JoKing]

Are you after a dry Cider - or one with bit of body?

[Ally Mcg]

I want dry, but my fiancee wants something sweeter. I'm moving towards Champagne yeast, mostly because I've not got any other use for it

[Tony]

Oatmeal Stout.

brewing tomorrow.

4.5 kg Marris otter
400 g rolled oats
350 g Chocolate
250 g Roasted barlet
250 g crystal
200g wheat bix
50 g Motueka hops 60 minutes
West Yorkshire ale yeast starter

I'm expecting an OG around 1.065-FG 1.015
5.8 ABV
35 IBU

I am continually impressed by this yeast and I can thoroughly recommend it for any ale. It tends to give a smooth, nutty finish. High attenuation, my last brew, an APA went from 1.057 to 1.010, in 4 days! It is very reliable, hardy and very forgiving. This is the third brew in a row, I have used it on.

[Martin Bridges]

Whereas I've had nightmares trying to get the same yeast to settle out and clear itself up! After all the good reports I've seen, I must have been doing something wrong. I just wish I knew what.

[Stu McKinlay]

If you like that you will like 1099 as well - a lovely ale yeast. Soft as a baby's bottom and about as fruity and nutty too!