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

[Scarrfie]

Upon reflection I have realised that Motueka was my favourite from last winters lagers, so is the basis for my Czech Pilsner a page or two back:-) Will be trying it in some ales as well when the temperatures are appropriate.

[jt]

Sort of fucked up my brew this morning. Weighed out and milled the grist for a pale instead of a brownie.
80% malteurop
10% Munich
10% Cara

I got the hops right though, Super Alpha to bitter
Then Sauvin, Pacifica and Cascade at 20 10 and 1

1032 ish with a repitch of W1968

[MrC]

Looks like a nice little beer though jt.  I brewed something similar about a year ago and really enjoyed it.  Mine didn't have munich but did have a touch of brown malt.  What temp will you be fermenting at with the 1968?

[jt]

All depends on the weather Mr C.
I have no temperature so each is a uniquely crafted uncontrolled ferment :-)

But probably starting around 16 and ending up at 21 if I can.

[Scarrfie]

Ferment or event? :-P

[jt]

Nah, it's not fancy enough to be classed as an event.

[Scarrfie]

I think I should be the judge of that, you will have to send me a bottle to facilitate this.

[Stu H]

yum. What do you mean by "Cara"?

[jt]

Caramalt, whatever's on offer in the 30EBC range.

Overshot the volume, undershot the gravity. I think I'm being a bit generous with the water.

Came in a smidge under 1032

The stoopid strip thermometer on the fermenter reads 14 this morning, slow start

[jt]

Giving this recipe another crack this morning.
Just mashed in. Using slightly less Sauvin and more of the Cascade and Pacifica. Yeast is a spur of the moment purchase, Thames Valley II and I always regret those impulse buys.

[Stu H]

I've been using Thames Valley II a bit recently.. I've found you need to be careful of it flocculating out early. It smells amazing when fermenting though!

[jt]

So there's some good news, thanks Stu.
I don't mind too much if it stops early in a low gravity.
How about the comments that it needs a d rest? More a problem if it stops early?

What smells are you getting from the ferment, I thought I picked up stone fruit from the starter, but as that was using hopped wort from my last brew wasn't taking that too seriously

I like the lower temperature range it supposedly has. What temps have you fermented at Stu and what result?

Sunday morning q&a huh?

Cheers, jt