What are you drinking ?

[jt]

Ok, so What Are You Brewing was a hotty, as topics go.

Now I'm 15 pints into a keg I only filled on Tuesday and wondering if anyone else has a favourite at the moment ?

It's my second brown with US-Oh05 and it's better than the forst, maybe Ikept the temps down a bit during the scorcher we had in januray

[Chris Young]

May be still on tap at Regionals

[Soren]

Your words are very kind and do them plenty of justice mate!

There must still be some kegs around, otherwise it definitely will be back in limited quantities in 2011.

[Stu McKinlay]

is it going to be an all year beer Soren?

[Soren]

yep it'll be part of the permanent line up. well, it is still a limited release: it is "limited" to the number we can sell...:-)

A year ago we weren't planning on brewing anything permanently but plans change I suppose.

The beer we brewed today wont be permanent though: a 1.118 black as hell monster, destined for epic's old barrels. Just too much bloody work mashing in 817 kg of malt by hand...

[Mike Neilson]

Why hand? No rakes?

[Soren]

we have one rake yes, and 2 paddles. all three are powered by hands...:-) we carry the milled grain up to the mashtun by hand as well. pretty sure we're the largest non-automised brewery in the world.....

[Mike Neilson]

Im sure I seen a mash tun their and a lauter and a person fixing the mash pump? hahaha

[Soren]

at renaissance? we did try putting in the old mashpump... it pumped 1500 liters of mash in 2 minutes, after which it was all mushed up and gelatinized... discontinued after 3 brews and we're back to the paddles:)

[Mike Neilson]

Hand mashed beer tastes better anyway!! Handbrewed? Craftbrewed? Handbrewed for me!! Keep up the good work!!

[Stu McKinlay]

you guys really should invest in an auger

[jt]

1033 Brown. It's not quite as dark as the pic suggests

At a couple of weeks in the keg it's very drinkable and certainly tweakable, which is what I'm doing on Sunday

 

[Matthew]

Opened the lucky dip from last sunday, labelled 715 P-Sharp? Is it the late hopped brown, 1036? Smelled great on the pour and it's sliding down nicely.