Dunedin Crate Swap #2: 28th May

[bart]

Hi guys,

 

Our first Dunedin crate swap went pretty well, and I think it's fair to say that there is enough interest to make it a semi-regular event. It's a great opportunity to try other people's beers and learn about different brewing styles and recipes.

 

As such, I propose that the date for the next crate swap is Saturday 28th May. This gives people a bit of time to brew a beer and have it ready for the swap.

 

Ideally we're looking for 13 brewers. This means that you can get a mixed dozen without recieving one of your own brews back. So the first 13 confirmed brewers for the crate swap will get priority.

 

Here's what to do:

 

1. Register your interest in participating in the crate swap here in this thread.

2. Brew an awesome beer of any style. Preferably all-grain or mini mash.

3. Bring a crate (12 x 750ml bottles) of your brew to the Dunedin Malt House during the week leading up to the 28th May. Make sure your beers are labelled and include your name and the recipe of the beer that you made. Recipes etc. can be on bits of paper and just label your caps with a distinct symbol which is also on your recipe sheets. Or if you're real keen you can stick em directly onto your bottles.

4. Come to Dunedin Malt House on Saturday 28th of May to pick up your crate of delicious mixed brews from some of the finest home brewers Dunedin has to offer!

5. Sit back, relax and enjoy some brews. Take tasting notes and post feedback on the different beers in this thread if you want to.

[JR]

I have notes to add - I'll finish all the beers first though.

 

I used dried yeast for this beer because I was making a double batch and there isn't nearly enough yeast in a smack pack to make 50L of beer without making about 20L of starter.  Also when you want an american ale yeast US05 is pretty much the same as 1056 in my opinion.  When using English or other yeast though I make the effort to grow enough yeast from a smack pack.   My next beers only purpose is to grow yeast for the following beer. 

Pils was fermented at 15 degrees rested at 21 then cleared at -1.  I accidentally froze that beer which perhaps is why the bottle conditioned version was slow to carbonate.  The other half of the double batch went into a keg.  I am thinking of re branding that recipe as a NZ pale ale or blond ale or something because I like the beer and don't want to change the recipe but it is not really very pilsnery.  I think the more like a real pilsner it is the less I like it. 

 

I will get on to finishing all the beers and post our thoughts on them soon.

[JR]

edit - I checked notes and it was not this beer that I froze it was another one and I repitched a little yeast at bottling time for that one.  So I don't know why this one was so slow to carbonate properly.

[Mike T]

Yeah, I get your point about yeast quantities, I think I might under pitch much of the time but still at learning stage and can't tell difference in finished beer.  Your temp control sounds much more sophisticated than mine too (moving fermenter around house... while keeping away from kids... and never below 15deg)  My earlier post came across a bit critical I think, I was really trying to say that it was a good example of a style that seems to be tricky to brew... I actually got 2 bottles of yours and will enjoy the second in a few weeks.  Cheers Mike

[Stewart]

Wow! That's a comprehensive set of notes. Thanks for the feedback.

 

The beers I enjoyed most were the Cascadian Dark and the Weizen. I've never brewed a Weizen and this has given me some encouragement to give it a go. I've not much experience drinking this style but do have memories of the occasional pint of Hoegarden served with a slice of lemon. I had a lemon on hand trying this Weizen but didn't feel that it needed it - I think I quite enjoyed that sharp note in the beer itself.

 

The Cascadian Dark was very smooth and well rounded. As fine a pint of beer as can be found. :-)

 

I really enjoyed trying all the beers. There was certainly a wide selection of styles. Thanks for organising all this Bart and thanks to everyone who contributed brews.

[Brett Mason]

Have finally made it through the case swap beers. Really enjoyed trying all of the brews. Comments below, sorry they aren't as detailed as Bart's.

 

M.C. SMaSH from David

Really liked this beer. Lots of interesting flavours for such a simple recipe. Perhaps a little sweet but not a major problem.

 

APA from Justin

This was also over carbonated for me. Drank it anyway as you would expect :-). Liked the hop profile. The stirred up yeast make it taste like a hoppy wheat beer.

 

Bavarian Weizen from Justin

Nice example of a wheat beer. Was really interested to see how this tasted compared to a beer I brewed with a liquid yeast and was impressed.

 

Oatmeal Stout from Mike

This beer reminded me of Harrington’s Wobbly Boot (Porter). Not as rich as the Wakari stout which would make it easier to drink a couple of these.

 

NZ Pilsner from Jared and Siem

Really nice beer guys. A bit fruiter than the Emersons version but very nice to drink.

 

Scottish 70 from Brett M

I was surprised how light the body is in this beer since there is quite a bit of crystal in there. Might switch back to the usual Maris Otter rather than Golden Promise if I re-brew it.

 

Cascadian Dark Ale from Brett H. 

Really liked this beer. I Agree with Bart this beer was the quality I would expect craft brewery.

 

Wakari Oatmeal Stout from Stuart

Really liked the rich mouth feel in this stout. Perhaps a bit too heavy to drink in a session but very satisfying in smaller quantities.

 

Nut Brown Ale from Bart

Really nice beer. Easy to drink, would make a good session beer without being boring.