Thanks

[Simon David kelly]

I'd like to be the first to thank Mike and Colin for organising a fine inaugural Wellington (home)Brewers Conference at the Malthouse, I had a great afternoon and it’s so nice to be able to put names to faces.

Congratulations to Steff for winning.

Also a big thanks to Soren (sorry if I’ve misspelt) for the shout of a pint of “8 wired”. Very nice.

[Matthew]

Just had a quick sample of the Hefe I did. All I can taste is corn, corn, corn, orange, sweet corn, more corn and a lingering corny finish. :[

[Stu McKinlay]

any "horse"?

[Matthew]

I did search for Horse but I'm not quite up with my equine aromas so no, I couldn't pick any. Different yeast.

For the record:
50% Nottingham + 50% S05 = Horse.

[Stu McKinlay]

Brettnomyces.

Out of style in an APA but I remember thinking that you may have stumbled onto something. Remember that Orval, the classic 'brett' beer - and one of my favourites ever, is quite hoppy itself... if only i had more time to play.

http://www.homebrewtalk.com/wiki/index.php/Barnyard

It wouldn't surprise me if there was a little brett in Nottingham... but I don't want to cast any dispersions.

[Matthew]

Interesting. I have a little nottingham left. I could maybe do a mini batch and see if I can pick up some brett. I haven't tried Orval but it's No.1 on my must try Belgian list!

I've learned so much since the WBC comp and it hasn't even been a week. The notes were exactly what we needed!

[Mike Neilson]

I highly doubt there would be brett in the Nottingham without them disclosing it to brewers, No (well a few) Brewerys want Brett in there Plant.

[Matthew]

Have to agree there. Looking more for 'essence of brett'...

[Stu McKinlay]

Fermentis admit to bacteria and wild yeast in each one of their packaged yeasts... why not Nottingham?

http://www.fermentis.com/FO/pdf/HB/EN/Safbrew_S-33_HB.pdf

But, in saying that, it is more likely that it was introduced during the process.

Or it could have just been in my head... but I doubt it.

[Soren]

Darn, sounds like I missed quite the event:( hopefully I wont be quite this busy in January and I'll come over with a dry stout, mmmmm, already have a recipe in mind but I don't think Stu would classify it as being to style.....
thanks to all the people that tried my brown ale, I hope you liked myfirst efforts!
Simon, that is technically a misspell, it's "Søren" but no one without a danish keyboard can type that (thanks a lot mum and dad:-), so I'll let it slide...

[Stu McKinlay]

I don't think Stu would classify it as being to style.....

don't worry... dion and i are keen to enter next time so we sussed out some potential judges who might be as soft as we were this time.


now, fellas, what happened to Belgian Wit? It was the style first mooted for the event and I was excited about it... I've been thinking of brewing one anyway so i thought it'd be perfect timing. Perhaps I should brew a Belgian Wit Stout in protest.

[Matthew]

3 months out and it's rigged already ;-)

I liked the Belgian Wit idea...

[Simon David kelly]

Which actually begs the question, for the style, would a conditioned dry stout be better than a fermenter fresh brew?

Also, what's the best temperature to store it at?