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

[James P]

I had Alelover and Nick T around, so forgot to do things like test the pre boil gravity, taste the wort, or hit my temps on sparge water etc.... and yet still got a damn good %. Nick's APA (Yakima clone), and stout were tasting damn fine.

[Nick T]

Oops, sorry for the a distraction James ;-) And thanks for making sure daughter #2 didn't burn herself on the kettle! The hoprocker was very nice on a warm summer's morning.

Now have in stock two fine lagers from James' Gate (Aranui) Brewery, and also an Alelover Dark from the Rolleston Brewery - yum yum, can't wait to try them!

[James P]

This one has been fermenting @ 12C for two weeks and is only down to 1030... the freezer smells absolutely rancid like something died in there. I think I stressed the yeast a bit, but the beer tastes okay so far, so I'll give it another week or two...

[JoKing]

It'll be right. By the time it's down to 1.014 it will have cleaned itself right up. Last time I used this yeast - I had the same problem. Rotten eggs and all.

What I didn't do on that one was start raising it to 18 degrees from 1.020 onwards. When it finishes fermenting it's at the right temp range for the D rest.

Then a 2 month Lagering period.

Too much patience mate.

[James P]

LOL, I've got two beers in front of it, and the Pale Ale I did today that will be ready before the Global pilsner I think! As you say the lagering will do it good, and I'll definitely give this one a diacetyl rest.

[Martin Bridges]

The next in my series of Ordinary bitters is a version of Barry's Ordinary.

3.6kg Kolsch Malt
0.3kg Crystal 60L
50g Torrified wheat (sorry Barry, I tweaked!)
Mashed at 67 degrees

30g NZ Styrian Goldings @ 60 mins
15g NZ Styrians @ 10 mins
15g NZ Styrians @ 3 mins

Wyeast 1768PC English Ale (2nd generation)

Aiming for 1.040 and 30 IBUs

Water was adjusted in line with the Bitter profile on the Jim's Beer Kit water calculator, plus some calcium carbonate to balance the residual alkalinity.

Boiling away nicely now.

[Martin Bridges]

Pre-boil gravity was spot on, so it looks like my new sparge technique works consistently. For small-ish beers at least.

[denimglen]

What's the new sparge technique mate?

[Martin Bridges]

Think I posted about it with the last Ordinary. Basically, being a bit more slow and deliberate about the sparge process. After 60 minutes mash, I tip in the first batch of sparge water at something approaching a mash-out temp, stir & leave for 10 mins. Then recirculate 5 litres before draining to the kettle. Tip in the second batch of sparge water and repeat the process.

Both my last 2 beers have hit the preboil numbers at an efficiency of 70% using this technique, whereas before I was often under-shooting.

[Martin Bridges]

Just transferred 20 litres of wort into the fermenter. OG was 1.043 against a target of 1.040, so I guess this is closer to a Best than an Ordinary. Wort was pretty clear but a bit darker than I expected - maybe the Kolsch malt having an effect. Wort tasted absolutely awesome! I knocked back the hydro sample in one!

[Reviled]

Nice! Ill be keen for a taste of this Martin! I think itll really showcase the kolsch malt!

[Stu McKinlay]

30/40 Bitter.

I'll convert mine to 20L for sake of comparison with Mr Martin Bridges... but I brewed 40L:

3.68kg Golden Promise
0.16kg Crystal 90
0.16kg Wheat
Mashed at 67c

Boil 75min

40g Pacifica 4.5%aa @ 60min
20g Pacifica 4.5%aa @ 15min + koppafloc
20g Pacifica 4.5%aa @ flame out

WLP002 English Ale (2nd generation)

Aiming for 1.040 and 32ibus

A little acid and CaSO4 to help the medicine go down.