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

[mattd2]

Des, the kit has been fermenting away for a few days now. The yeast is deffinately giving off more sulphury smells than I have even had with US05 or S04. I can see if the smell stuck around in the finished beer that it could be called applely. I'll let you know what it is like drinking.

By the way thiss was fermting at 17°C for 6 days then ramped up to 21°C today

[Des Ross]

The sulphur smell is pretty normal...usually associated with hops overtones. Even if it turns out 'appely ' it will be very drinkable! As I said before, do your best to avoid oxygen pick up when siphoning to bottles or keg and I definitely recommend no secondary fermentation...leave it in the primary vessel until it is clear and then bottle. Sounds like you have pretty much done things correctly! PS are you going to try a little dry hopping....?

[Chris Scott]

Just brewed a light summer IPA, should have some decent hop character to it.

Hopefully be around 1.080 starting.

Grain/Extract/Sugar

%	Amount	Name	Origin	Potential	EBC
71.1	16.00 kg.	Pilsen Malt	New Zealand	1.030	4
8.9	2.00 kg.	Amber Malt	Great Britain	1.032	92
8.9	2.00 kg.	Crystal 90L	America	1.033	237
1.1	0.25 kg.	Carahell Malt	Germany	1.034	31
1.1	0.25 kg.	Melanoidin Malt	Germany	1.033	92
8.9	2.00 kg.	Brown Sugar	Generic	1.046	9

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
10.00 g.	Chinook	Pellet	13.00	6.6	90 min
10.00 g.	Chinook	Pellet	13.00	6.4	75 min
10.00 g.	Chinook	Pellet	13.00	6.6	60 min
10.00 g.	Chinook	Pellet	13.00	5.9	45 min
30.00 g.	Cascade	Pellet	7.30	5.7	30 min
30.00 g.	Chinook	Pellet	13.00	10.1	30 min
100.00 g.	Centennial	Pellet	10.50	14.3	15 min
70.00 g.	Cascade	Pellet	7.30	6.9	15 min
50.00 g.	Chinook	Pellet	13.00	8.8	15 min
200.00 g.	Styrian Goldings	Pellet	5.25	8.9	5 min
100.00 g.	Cascade	Pellet	7.30	0.0	Dry Hop
100.00 g.	Centennial	Pellet	10.50	0.0	Dry Hop
50.00 g.	Chinook	Pellet	13.00	0.0	Dry Hop

[Stu H]

It'll definitely be something, though I doubt it'll be "light"!

Make sure you've pitched enough yeast!

[Chris Scott]

Pitched plenty of yeast, hopefully comes out alright, starting was 1.077 not too far off.

[Peter Smith]

how many L went into the fermenter?

[Chris Scott]

About 70L in, will lose a bit dumping the trub and spent hops though.

[Peter Smith]

and how much yeast did you pitch?  thanks for answering newbie questions

[Chris Scott]

From memory about 6 sachets of US-05, would've liked to have use 1469 but never got around to making a massive starter.

[Peter Smith]

if you has made a starter with us 05  or used yeast from past brew would you have needed as much....

[Chris Scott]

I  wouldnt bother making a starter with dry yeast, only with liquid to get the cell count up, though it can be done. I've recycled slurry plenty of times without trouble, but with such a hop-heavy brew it's not really worth the risk of contamination...IMHO

[Hamish Jones]

Just mashed this one in for the final brew of 2012, seemed like a good way to end the year with my first Altbier

 

Amt	Name	Type	#	%/IBU
4.500 kg	Gladfield Munich (15.6 SRM)	Grain	1	93.8 %
0.250 kg	Caraaroma (130.0 SRM)	Grain	2	5.2 %
0.050 kg	Carafa I (337.0 SRM)	Grain	3	1.0 %
45.000 g	Smaragd [8.00 %] - Boil 60.0 min	Hop	4	34.5 IBUs
22.000 g	Smaragd [8.00 %] - Boil 15.0 min	Hop	5	8.4 IBUs
0.33 tsp	Irish Moss (Boil 10.0 mins)	Fining	6	-
20.000 g	Smaragd [8.00 %] - Boil 5.0 min	Hop	7	3.1 IBUs
1.0 pkg	SafLager West European Lager (DCL/Fermentis #S-23) [23.66 ml]	Yeast	8	-