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

[jt]

Yep, but now I have the first hand experience for myself - one pint speaks a thousand words - so I'm happy with that

cheers, jt

[jt]

Patience is a virtue, this is coming up trumps after four weeks in the keg. A nice honey character with orange marmalade hop flavour.

Maybe I just got the right grist and hop balance for my own taste, but it's certainly better balanced than similar efforts with '05.

[Mike Neilson]

Barnyard Brown

5.40 kg Kolesh
400g Crystallt 40L
290g Melanoiden Malt
160g Caraaroma
80 g Carafa II

25 gm Nugget (90 min)

68 Deg Mash

100% Brettanomyces Bruxellensis and 100g Toasted Virgin American Oak

[JoKing]

Dude! That'll be wicked... I reckon it'll take a solid 6 months to attenuate!

[Mike Neilson]

From the man himself

Increasing the oxygen will increase your cell count but will decrease the overall character of the Brettanomyces.
Brettanomyces will behave differently when fully aerated.
At RRBC it has been our experience that an all Brett fermentation will have a long lag phase between the heat X and initial fermentation.
Rushing the fermentation with aeration, higher cell counts, and temperature will reduce the “funkiness” of a 100% Brett beer.
On a 1.060 original gravity wort, once active, a 100% Brett fermentation will ferment to 1.020 in about 10 days. It will take about 8 weeks for the beer to drop to a bottling SG of 1.010.
Once bottled, it will take will take 3 to 4 months to become carbonated and clear any “sickness”.

[JoKing]

Good information... I hear him about that "sickness" aye... You'd think it was a drain pour for sure when you get some brett in the beer - but give it a few months...

[Reviled]

Youre a crazy man Mike, but save me some brett plz :o)

[Mike Neilson]

Yeah man done it will be in Oak chips though. Im going to use the whole smak pack.

[studio1]

another grain to brain pale hoppy ale:

4.00 kg .Pale Malt, Golden Promise (Bairds) (2.5 SRM) Grain 93.02 %
0.20 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.65 %
0.10 kg .Crystal, Dark (Bairds) (121.8 SRM) Grain 2.33 %
8.00 gm Columbus (Tomahawk) [14.30 %] (60 min) Hops 14.2 IBU
5.00 gm Nelson Sauvin [11.50 %] (30 min) Hops 5.5 IBU
10.00 gm Cascade [5.50 %] (30 min) Hops 5.3 IBU
10.00 gm Cascade [5.50 %] (10 min) Hops 2.5 IBU
5.00 gm Simcoe [13.00 %] (10 min) Hops 2.9 IBU
15.00 gm Cascade [5.50 %] (1 min) Hops 0.4 IBU
5.00 gm Simcoe [13.00 %] (1 min) Hops 0.3 IBU


1056

[denimglen]

NZPA - just started the boil.


1.053, 42 IBU

84% UK Pale
6% Caramber
6% Munich II
4% Wheat malt

Southern Cross @ 60
10g Nelson Sauvin @ 30
3g Sauvin @ 15
12g Rakau @ 15
5g Motueke @ 15
5g NS @ 0
10g M @ 0
20g R @ 0

Undecided whether I'll dry hop or not, probably with the same amount as the flameout addition if I do.

WY1056

[studio1]

sweet, just trying out the batch sparge on mine. too easy. forgot your comments about hsa tho when refilling the tun at high speed with the pump. doh!

[denimglen]

Meh, I wouldn't worry about it too much.

So, are you converted?