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

[jt]

I reckon that's a pretty good choice.

*edit SO4 cops a bit of stick, but there's plenty of good beers brewed with it.
Everyone's tastes are different so rather than listen to the crowd, get in there and try it for yourself (then you'll have a qualified opinion)

I think it'll suit the recipe well

[Barry]

Don't listen to the haters. Nothing wrong with S04 at all. At 22 it might be a little pronounced, but will chew threw those sugars in 3 days give or take. Let it do what it needs to for around 10 days though, otherwise diacetal will be your downfall.

[jt]

Fermentis show a graph of fermentation rising 2C for the last two days - good results with this method

[jt]

Oh I love SO4, more the discussion of it than the yeast though - snigger snigger

[Michael]

I still have a couple packets of this foul yeast from hell...

Seriously, S04 has not been too bad for me, but I generally like S05 better, even for English Ales.

[Patrick]

Man that yeast started working fast! I sprinkled it on top of the wort at 6:20pm and when I checked it this morning at about 7am it was already bubbling away vigorously! Way faster than US05 (in my vast 3 batch experience)

[Bambule]

Bambule Dunkleweizen

3.5kg Weyermann Wheat
3 kg Weyermann Munich
0.2kg Carafa
15IBUs Nelson Sauvin
3068 yeast

Aiming for 1.055 OG

[Martin Bridges]

Just mashed in on Martin's Marvellous Mild

2.9kg Kolsch malt
0.15kg Crystal 60L
0.15kg Crystal 120L
0.1kg Chocolate malt
0.05kg Black Patent
Mashed at 67 degrees

24g EKGs @ 60 mins

Aiming for 1.033 and 18 IBUs

Yeast will be Gen 2 WY1768PC (English Bitter)

[jt]

Martin - have you used the Kolsch in a mild before ?

[Martin Bridges]

Nope. I've been amazed by its maltiness in an ordinary bitter so I thought I'd give it a chance to shine here. I guess there's a risk that it may be TOO malty, but we'll see.

[jt]

I went with 25% in my last mild.
Had a hydro sample the other night. It's at 1.010 from 1.038 and 20 IBU from memory, but seems to be maltier than the IBU:OG ratio or previous batches would've suggested

Is that regular or pale chocolate. I think regular will take a bit of an edge off the Kolsch maybe ?

[Martin Bridges]

Regular - yeah I'm hoping for just a hint of chocolate, and just a hint of roast character from the black to stop this being over-sweet. The 1768 is a good attenuator so hopefully it should dry out nicely.

I haven't brewed a Mild for ages, plus I thought this would be a fairly quick brew to get the stocks up for Christmas.