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]

No american IPA tho :oP lol, and can you really never go another IPA??

[JoKing]

I'll probably have to take my chances mate! The RyePA is all American... Winning isn't everything mate, it's the participation that I really enjoy.

[Reviled]

I know, same here mate, was just giving ya shit..

In fact I may end up entering the one I did with columbus and williamette if I dont get an IPA brewed next week.. I really wanna do a cream ale so might end up doing that!

[Bambule]

That looks phat my friend, I willing to concede already. Is that THE Le fin du monde yeast? Great beer that.

[JoKing]

It is THE very one!

[Mike Neilson]

Looks pretty standard Tripple bro, as I said they use 15-20% Sugars Table, Candi and Dextrose and Wheat Starch? What ever that is?

[JoKing]

Who dat? Unibroue? All those different ones?

[Mike Neilson]

Nah Westmalle and some other place? cant remeber the name, some US one and RRiver use dextrose and sucrose for there damnation

[JoKing]

I'm taking the arvo off 2morrow to brew this. I'll invert some table sugar for the Candi... thinking about adding it in after ferment. It brings the pitching gravity down to 1.061 meaning I dont need to grow as much yeast.

Then that 200g for priming = 9% from only 6 and a bit kgs of Malt. Those belgians are stingey with their money as far as fermentables go... but they make sugar taste good in their beers!

[Mike Neilson]

Sounds good bro!! I just inverted 1.1kg of sugar to chuck in the Tripple and im going to use 500g of Dex in the Saison to dry it right out. Tripples at 1.012 still got 4 points in it I reacon as the fermenters still bubbling!! Saison @ 1.032 and my Belgian Dark Strong at 1.014 So there all getting there and all @ 28 deg!!!

[JoKing]

FUCK!!!! 1.012!!!! Damn thats some pretty frickin good attenuation!!! how the hell is it tasting? Dude that unibroue yeast is a wizard!!!

You could finish that Saison off with the unibroue yeast cake mate?

[Mike Neilson]

Yeah I think that Saison yeast is slow!! The beers hard to tell realy as its at 28 degrees!! so is tasting rather fucked up real spicy actualy no banana yet and a bit of acetaldehyde which isnt offensive. and will probably vanish in a weeks at 0!!