Well, Like I said, I was going to offer some information on 100% Brett Fermented beers, now these are links to pages I don't own or have any rights to, so hopefully its all good. Just getting the information out there. So thanks to the guys who took the time to actually write about this particular process/ingredients, and how it all works etc.
The best link is HERE, as the Guy from Bear-Flavour Ales, knows a lot about sours and brett beers. Be it Primary, or ageing on wild yeasts.
Just check out his page in general, some great recipes and information about all sorts of stuff.
www.bear-flavoured.com
Anyway, While I haven't strictly tasted my Brett IPA as yet, I'll give you my impression so far of the yeast, how it behaved and my impression of it.
Fermentation: Large Starter (Lager sized), took off once pithed at 18-19 degrees, and fermented out really quickly, ensured the temp was within recommended range. most of ferment was done at 21 degrees, and finished at 23 degrees, to make sure. FG: 1.010 I gave this 3 weeks primary, to make sure, the krausen dropped after 3 days so I assume most of the main part was done. There was probably some residual stuff that was removed over the course of the next couple of weeks.
This is where it gets a little more interesting, the Difference I found at bottling time between Aroma and Flavour was quite a lot different. Flavour-wise I got Pineapple, and Some major tropical Fruit flavours, really quite amazing what the yeast has done. Aroma was almost funky/Tart, like nothing I've had before, and while it might not be unexpected to have a nice aroma in an IPA, I'm looking forward to trying it when it's ready.
Un-tasted it's going into the local club IPA Competition, so that'll technically be the first tasting, but I'll put a full comparison review up when I taste each version (3 yeasts used, more on that later)
that's all for now, the next post will be the Information relating to said Brett Beer... So Watch this Space.
Wednesday, 16 July 2014
Wednesday, 2 July 2014
Brettanomyces, and the SJPORR
Hey Everyone, Apologies for not posting for what looks like a whole month??! I've been pretty slack., in my down time, I've had sometime to think about this blog, what I post about and and I go about posting it etc.
i need more pictures, and I've also decided to delay posts regarding recipes until the tasting, so at that point there will be a Recipe post, with tasting notes, and anything else interesting. I'll attempt to keep things interesting, to talk about the main things rearding brewing; hops, yeast water, and malt. so there may be some lag time between posts, but I will be making a concerted effort to post and make it interesting. (Pictures are interesting right?)
onto my update, I took a taste of my SJPORR Challange 2014 beer tonight, very promising, still slightly undercarbed, so I'm assuming it will get a little better in the next 2 weeks or so. The Whickey/Borubon flavour is prominent, with a slight oak vanilla type flavour in the background. My only issue is a lack of body/malt flavour. But I will post a proper review when its ready to go. Bottled 24x 500ml and 24x 330ml bottles, so plenty of bottles to ensure enoguh for the challenge.
Looking through the website, theres a good range of beers, and the 'Muricans have started their reviews. I won't give too much away at this point.
Next I brewed a 100% Brettanomyces Bruxellensis Trois (WLP644), which as I mentioned above, once completed a recipe along with tasting (I brewed up a storm with Oli, who has a 40litre system). All I'll say is it's promising, as 100%Primary Brett fermentation, have a tendancy to behavethe same way as a normal Sacc Yeast. In the down time between this post and the Official tasting (It's still in the fermenter) If I'm not too slack I'll make some comments regardign Brett yeast and some links to other blogs or websites, who have a pretty good description.
lastly, I'll be revisiting some recipes, as the wedding is 18 months away I feel I should try to nail down some proper recipes for it, and get to a point where me and Pip are happy with the beer.
All I know is there will be 4 styles of beer brewed, these are just basic guidelines at this stage, as I'm yet to really nail a good recipe.
1- Barleywine. I'll plan to put a bottle on each table, as it has the name wine in it, i figured, those who don't fancy a white or red wine, can have a beer, with the same contact as wine.
2- A darker Beer, suitable for the Handpull Beer engine. this is for my father, the brew guys, and of course any english family who come along.
3- A nice hoppy IPA. Enough Said.
and finally
4- this is an open category, I've been told something light and easy to drink. some of the stuff i've already brewed are: Blonde ale, Belgian Pale Ale. some other options I though of were a Cali Common, american Wheat, Pilsner (this make some sense, due to the time frame involved in making a pils. although it wouldn't be easy to brew 2 kegs of the stuff, because of the fermenting process)
anyways that enough rambling frome me. cathc you next time
Oh, I'll also be posting reviews on my blog of the SJ PORR Beers, for those who've entered.
i need more pictures, and I've also decided to delay posts regarding recipes until the tasting, so at that point there will be a Recipe post, with tasting notes, and anything else interesting. I'll attempt to keep things interesting, to talk about the main things rearding brewing; hops, yeast water, and malt. so there may be some lag time between posts, but I will be making a concerted effort to post and make it interesting. (Pictures are interesting right?)
onto my update, I took a taste of my SJPORR Challange 2014 beer tonight, very promising, still slightly undercarbed, so I'm assuming it will get a little better in the next 2 weeks or so. The Whickey/Borubon flavour is prominent, with a slight oak vanilla type flavour in the background. My only issue is a lack of body/malt flavour. But I will post a proper review when its ready to go. Bottled 24x 500ml and 24x 330ml bottles, so plenty of bottles to ensure enoguh for the challenge.
Looking through the website, theres a good range of beers, and the 'Muricans have started their reviews. I won't give too much away at this point.
Next I brewed a 100% Brettanomyces Bruxellensis Trois (WLP644), which as I mentioned above, once completed a recipe along with tasting (I brewed up a storm with Oli, who has a 40litre system). All I'll say is it's promising, as 100%Primary Brett fermentation, have a tendancy to behavethe same way as a normal Sacc Yeast. In the down time between this post and the Official tasting (It's still in the fermenter) If I'm not too slack I'll make some comments regardign Brett yeast and some links to other blogs or websites, who have a pretty good description.
lastly, I'll be revisiting some recipes, as the wedding is 18 months away I feel I should try to nail down some proper recipes for it, and get to a point where me and Pip are happy with the beer.
All I know is there will be 4 styles of beer brewed, these are just basic guidelines at this stage, as I'm yet to really nail a good recipe.
1- Barleywine. I'll plan to put a bottle on each table, as it has the name wine in it, i figured, those who don't fancy a white or red wine, can have a beer, with the same contact as wine.
2- A darker Beer, suitable for the Handpull Beer engine. this is for my father, the brew guys, and of course any english family who come along.
3- A nice hoppy IPA. Enough Said.
and finally
4- this is an open category, I've been told something light and easy to drink. some of the stuff i've already brewed are: Blonde ale, Belgian Pale Ale. some other options I though of were a Cali Common, american Wheat, Pilsner (this make some sense, due to the time frame involved in making a pils. although it wouldn't be easy to brew 2 kegs of the stuff, because of the fermenting process)
anyways that enough rambling frome me. cathc you next time
Oh, I'll also be posting reviews on my blog of the SJ PORR Beers, for those who've entered.
Wednesday, 28 May 2014
2014 SJ PORR Challange + More
Its been a couple of weeks, and a couple of interesting changes as per previous posts and of course, a couple of brews down for fermentation.
The most notable is my SJPORR Challange beer.
For those of who who don't know what the challenge is, in basic terms it is a worldwide Homebrew competition, judged by your peers. Any Style any colour... Basically anything goes. I'm in the New Zealand contingent, which is a total of 40 brewers, so it is being split to 20 beers per brewer, all randomly selected, so a good range, and in theory a good judging range. If chosen in the top 3 in a country, another 17 beers are sent around the world and 17 received and judged, an a champion crowned.
Check out www.sjporrchallenge.com (registration now closed)
Onto the Beers,
The first is an English IPA, brewed in the vein of Tuatara IPA. The recipe is here:
Mother of Dragons E-IPA. After much deliberation, I've decided on asmall Dryhop to ensure enough hop flavour and aroma is there.
The Second is My entry to the SJPORR Challenge. An imperial Porter, Aged in Secondary with Light toasted Oak Cubes and Jack Daniels Tennesse Honey bourbon. An imperialised version of my Sons of Liberty Porter.
Aptly Named Shadow Liberation.
My keg issues seems to be ok, with the Brown Ale pouring really nicely and boy its tasty, although possibly slightly sweet at 1.019 FG.
And of course last but not least, the Barrel aged Red Ale "The Red Barron" has been moved into a barrel, and will most likely be aged for 6-8 weeks, prior to packaging. We have decided on the sour beer to be aged in it next. A Flanders Brown Ale.
The most notable is my SJPORR Challange beer.
For those of who who don't know what the challenge is, in basic terms it is a worldwide Homebrew competition, judged by your peers. Any Style any colour... Basically anything goes. I'm in the New Zealand contingent, which is a total of 40 brewers, so it is being split to 20 beers per brewer, all randomly selected, so a good range, and in theory a good judging range. If chosen in the top 3 in a country, another 17 beers are sent around the world and 17 received and judged, an a champion crowned.
Check out www.sjporrchallenge.com (registration now closed)
Onto the Beers,
The first is an English IPA, brewed in the vein of Tuatara IPA. The recipe is here:
Mother of Dragons E-IPA. After much deliberation, I've decided on asmall Dryhop to ensure enough hop flavour and aroma is there.
The Second is My entry to the SJPORR Challenge. An imperial Porter, Aged in Secondary with Light toasted Oak Cubes and Jack Daniels Tennesse Honey bourbon. An imperialised version of my Sons of Liberty Porter.
Aptly Named Shadow Liberation.
My keg issues seems to be ok, with the Brown Ale pouring really nicely and boy its tasty, although possibly slightly sweet at 1.019 FG.
And of course last but not least, the Barrel aged Red Ale "The Red Barron" has been moved into a barrel, and will most likely be aged for 6-8 weeks, prior to packaging. We have decided on the sour beer to be aged in it next. A Flanders Brown Ale.
Wednesday, 7 May 2014
The Funky Barrel
Check out the video posted by Finney's homebrew, which is from our weekend brewing.
https://www.youtube.com/watch?v=UoXNQSCNEXE
The Plan: Brew a total of 225litres of Red IPA, to fill a red wine Oak Barrel. The recipe is Here: Well my portion of it anyways. Wehad a great time doing it, plenty of beer and laughs. Theres a total of 7 people in the barrel, and once fermented it will be transferred to the barrel and aged .then bottled/kegged. from there, a sour red will go straight into the beer and be left alone for a long period of time.
Second part of my update is the Savage keg has been finished. bloody balancing took most of the beer with it, as I'm still having pouring problems. using standard taps seems to be a real balancing act, which i haven't got right, and along with the leaks (I found another one in my second keg...)a total of 7 leaks getting my system up and running. I have also just kegged the brown ale as well, so hopefully this one will go better.
Next brew is next week, which will by my SJPORR Beer.... I will update later in the week with an actual recipe. on brewtoad, because as I said, I firmly believe in open source brewing, and if someone thinks it is worth making... please let me know if you do brew anything of mine, and let me know results on here!
Lastly, I found I was having some attenuation issues... even with US-05, now this is probably partly my issue. I am working on fixing the issues, I have bought an wort aerator pump with a stone included, whichi will do to amend the poor aeration, then work on other items from there, such as mash temps and volume corrections.
https://www.youtube.com/watch?v=UoXNQSCNEXE
The Plan: Brew a total of 225litres of Red IPA, to fill a red wine Oak Barrel. The recipe is Here: Well my portion of it anyways. Wehad a great time doing it, plenty of beer and laughs. Theres a total of 7 people in the barrel, and once fermented it will be transferred to the barrel and aged .then bottled/kegged. from there, a sour red will go straight into the beer and be left alone for a long period of time.
Second part of my update is the Savage keg has been finished. bloody balancing took most of the beer with it, as I'm still having pouring problems. using standard taps seems to be a real balancing act, which i haven't got right, and along with the leaks (I found another one in my second keg...)a total of 7 leaks getting my system up and running. I have also just kegged the brown ale as well, so hopefully this one will go better.
Next brew is next week, which will by my SJPORR Beer.... I will update later in the week with an actual recipe. on brewtoad, because as I said, I firmly believe in open source brewing, and if someone thinks it is worth making... please let me know if you do brew anything of mine, and let me know results on here!
Lastly, I found I was having some attenuation issues... even with US-05, now this is probably partly my issue. I am working on fixing the issues, I have bought an wort aerator pump with a stone included, whichi will do to amend the poor aeration, then work on other items from there, such as mash temps and volume corrections.
Tuesday, 22 April 2014
Brown ale's and keg Issues
righty-ho so I brewed up a storm on Saturday over the long weekend. oli's Brown ale, Re-dubbed Idles hands.
Which utilises the remainder of my Nelson Sauvin and Citra hops.I can now finally move on from having a bunch of hops, which are really only any good for pale ales IPA's etc. It's time to branch out, to other types of beer. which is a step in the right direction for me. Especially after the GKBF, and the beer of the day being a nice easy drinking Mild... While my tastes for a good Pale ale is still there, I'd like to be malt focused for awhile, and plus I'll actually save a bit of cash instead of having alot of expensive hoppy beers around the place.
right so I kegged up my first beer, the aveage Warrior, and yes it has been savage.... on my patience. i found a total of 4 leak in my keg system, all are now corrected. I had to replace a regulator in the process, which put me out of pocket again, a dodgy disconnect, which kenny beverages replaced and the manifold i bought which had 2 leaks, both I was able to fix up.
Then I had more issues, with force carbonation, an i chopped my line length up, seems to be too short, so i need to replace that now. I'll be getting a helping hand to correct it hopefully.
In some other news, Anothe collab with 7 brewers here in Christchurch is taking place in a couple of weeks, we are brewing a red ale, with NZ Hops and some going with predominately Gladfield Malt, what we will be doing from there is putting it in a red wine barrel, which hamish has sourced. it will sit for awhile in the barrel. this will wet the barrel for our long term sour barrel project. 220litres of red beer.... should be fun and interesting, then comes the main event, my SJPorr Beer......
I will now reveal the ballpark style:............
Robust Porter, with a twist/difference.
Which utilises the remainder of my Nelson Sauvin and Citra hops.I can now finally move on from having a bunch of hops, which are really only any good for pale ales IPA's etc. It's time to branch out, to other types of beer. which is a step in the right direction for me. Especially after the GKBF, and the beer of the day being a nice easy drinking Mild... While my tastes for a good Pale ale is still there, I'd like to be malt focused for awhile, and plus I'll actually save a bit of cash instead of having alot of expensive hoppy beers around the place.
right so I kegged up my first beer, the aveage Warrior, and yes it has been savage.... on my patience. i found a total of 4 leak in my keg system, all are now corrected. I had to replace a regulator in the process, which put me out of pocket again, a dodgy disconnect, which kenny beverages replaced and the manifold i bought which had 2 leaks, both I was able to fix up.
Then I had more issues, with force carbonation, an i chopped my line length up, seems to be too short, so i need to replace that now. I'll be getting a helping hand to correct it hopefully.
In some other news, Anothe collab with 7 brewers here in Christchurch is taking place in a couple of weeks, we are brewing a red ale, with NZ Hops and some going with predominately Gladfield Malt, what we will be doing from there is putting it in a red wine barrel, which hamish has sourced. it will sit for awhile in the barrel. this will wet the barrel for our long term sour barrel project. 220litres of red beer.... should be fun and interesting, then comes the main event, my SJPorr Beer......
I will now reveal the ballpark style:............
Robust Porter, with a twist/difference.
Thursday, 10 April 2014
#SJPORR, A Pale ale, kegging and the GKBF
Plenty has happened in the last couple of weeks, and being the slacker I am, I haven't bothered to update, when I should of.
I'll start with the first Great Kiwi Beer festival Home-brew Competition. Run by The Twisted hop and Finneys Homebrew, it was a great mix of many different beer,s considering the small length of time to brew something especially for it. The Kiwi As category gets his beer brewed in a 600 Lt batch by the hop, which is a pretty good prize. (Sadly I didn't enter that category).
One of my brew buddies Oli actually won best overall beer, with his eisbock, but as it wasn't in the category he doesn't get it brewed. So onto my entry:
35-35-33/50 were my scores from 3 judges, so overall happy scores. I entered my Bad Wolf Belgian IPA so happy with that. I should really brew this for the NHC 2014, but whether I get round to it or not is another story. Some great prizes with some other guys I know picking up a few bits and pieces.
Next was a big weekend for beer drinking here in the Chur! The Great Kiwi Beer Festival, and man what a day, an expensive day a boozy day. Like last year I'll go through my highs and lows of the day in regards to beers. But first a small side point. I was able to get a seat in the final tasting of the day, in the "Beer Academy" Soren from 8wired was to talk-about Sour beers, and given the Barrel experiment a few of us are getting into, I figured it'd be a good idea. It was, which has given me some real insight into sour beers and bret strains etc. I'll try post some videos etc. soon.
Now onto the other highlights of the day:
Best Beer: This was pretty difficult, as there seemed to be alot of Pale Ales, IPA's etc. hanging around. So I'm actually going to buck the trend here, and strangely enough pick Parrot dog's DOGG, an English mild, with low alcohol and not really a big player in the day. I gotta say for a small beer, there's plenty of flavour ,and the mouth-feel is bang on, no faults etc. So it wins my beer of the day. Mainly its different from the other beers on the day.
Next Best, goes to the Stone Range, Luke at Epic was able to get some of these beer into the festival. Although largely Hop focused, they were well brewed, clean and just plain awesome. Particular favourites were Sublimely self-righteous Imperial Black IPA and the Old Guardian Barley-wine, man what great beers.
Worst Beer: While I don't enjoy this category (in more than one sense) I think it needs mentioning. The beer chosen is Four Ave's Half Nelson, while well brewed, its plain un-interesting and uninspired.
Overall Highlight: The aforementioned sour beer academy tasting, Soren couldn't make it, but his off-sider Jason was brilliant, had good knowledge, and was genuinely enthusiastic about these types of beers. Which got me thinking, why can't I do something like this. It's inspired me. More to come on that in a few weeks.
Thirdly, I brewed my Mountain Warrior II, and the day before brewing changed the hop schedule completely, so it has been semi re-named. Mountain Warrior XPA: Savage Edition. As you will see, I used the Riwaka and Citra I had sitting in my freezers for quite sometime. Efficiency wise, I Hit my Target volume (This was hard-work, as I really pushed it to get the 21 litres into the fermenter) I hit 1.055 as predicted. and dry-hopped earlier this week. Before dry-hopping there was a larger riwaka aroma, which was very promising. so I began the crash chill this morning, and will get around to it, probably Sunday or Monday, as my first ever kegged beer. Exciting stuff.
Case Swap beers: I've done a couple of case swaps recently, the first just a normal CHCH Home-brew club swap, with 7-8 other brewers, trying a number of different beers, and styles. And the other one is a special one, which I'm especially impressed with, as the beer needed to be created and brewed with a single hop in mind. No other restrictions, just one hop to use, which was Mosaic. this has inspired my next brew to keg, Oli's Brown Ale. I'll have to make a couple of adjustments, for my system and fermentation but a solid beer, and my first american Style Brown Ale.
And finally #SJPORR, yes I'm registered in the Kiwi contingent, and I have deep dark plans. I guess I should add a YouTube channel at some stage as well. I will be brewing for the August cut-off in a very short while to allow some ageing. I'll do a special post on this, and hopefully a video (Don't expect the awesome SJPORR intro) But watch this space, and expect some dedicated posts on the challenge, the beer I'm brewing and when it comes to competition time, some notes on beer I enjoyed etc. I'll be using proper score-sheets, and trying to be fair.
I almost forgot -
GUTS AND GLORY UPDATE #1: The beer has developed a pellicle surprisingly quickly, and to be honest it look rather disgusting... But its supposed to look like that. The beer seems to be coming together where it should and I will be adding oak at a later point, to add another character to it.
I'll start with the first Great Kiwi Beer festival Home-brew Competition. Run by The Twisted hop and Finneys Homebrew, it was a great mix of many different beer,s considering the small length of time to brew something especially for it. The Kiwi As category gets his beer brewed in a 600 Lt batch by the hop, which is a pretty good prize. (Sadly I didn't enter that category).
One of my brew buddies Oli actually won best overall beer, with his eisbock, but as it wasn't in the category he doesn't get it brewed. So onto my entry:
35-35-33/50 were my scores from 3 judges, so overall happy scores. I entered my Bad Wolf Belgian IPA so happy with that. I should really brew this for the NHC 2014, but whether I get round to it or not is another story. Some great prizes with some other guys I know picking up a few bits and pieces.
Next was a big weekend for beer drinking here in the Chur! The Great Kiwi Beer Festival, and man what a day, an expensive day a boozy day. Like last year I'll go through my highs and lows of the day in regards to beers. But first a small side point. I was able to get a seat in the final tasting of the day, in the "Beer Academy" Soren from 8wired was to talk-about Sour beers, and given the Barrel experiment a few of us are getting into, I figured it'd be a good idea. It was, which has given me some real insight into sour beers and bret strains etc. I'll try post some videos etc. soon.
Now onto the other highlights of the day:
Best Beer: This was pretty difficult, as there seemed to be alot of Pale Ales, IPA's etc. hanging around. So I'm actually going to buck the trend here, and strangely enough pick Parrot dog's DOGG, an English mild, with low alcohol and not really a big player in the day. I gotta say for a small beer, there's plenty of flavour ,and the mouth-feel is bang on, no faults etc. So it wins my beer of the day. Mainly its different from the other beers on the day.
Next Best, goes to the Stone Range, Luke at Epic was able to get some of these beer into the festival. Although largely Hop focused, they were well brewed, clean and just plain awesome. Particular favourites were Sublimely self-righteous Imperial Black IPA and the Old Guardian Barley-wine, man what great beers.
Worst Beer: While I don't enjoy this category (in more than one sense) I think it needs mentioning. The beer chosen is Four Ave's Half Nelson, while well brewed, its plain un-interesting and uninspired.
Overall Highlight: The aforementioned sour beer academy tasting, Soren couldn't make it, but his off-sider Jason was brilliant, had good knowledge, and was genuinely enthusiastic about these types of beers. Which got me thinking, why can't I do something like this. It's inspired me. More to come on that in a few weeks.
Thirdly, I brewed my Mountain Warrior II, and the day before brewing changed the hop schedule completely, so it has been semi re-named. Mountain Warrior XPA: Savage Edition. As you will see, I used the Riwaka and Citra I had sitting in my freezers for quite sometime. Efficiency wise, I Hit my Target volume (This was hard-work, as I really pushed it to get the 21 litres into the fermenter) I hit 1.055 as predicted. and dry-hopped earlier this week. Before dry-hopping there was a larger riwaka aroma, which was very promising. so I began the crash chill this morning, and will get around to it, probably Sunday or Monday, as my first ever kegged beer. Exciting stuff.
Case Swap beers: I've done a couple of case swaps recently, the first just a normal CHCH Home-brew club swap, with 7-8 other brewers, trying a number of different beers, and styles. And the other one is a special one, which I'm especially impressed with, as the beer needed to be created and brewed with a single hop in mind. No other restrictions, just one hop to use, which was Mosaic. this has inspired my next brew to keg, Oli's Brown Ale. I'll have to make a couple of adjustments, for my system and fermentation but a solid beer, and my first american Style Brown Ale.
And finally #SJPORR, yes I'm registered in the Kiwi contingent, and I have deep dark plans. I guess I should add a YouTube channel at some stage as well. I will be brewing for the August cut-off in a very short while to allow some ageing. I'll do a special post on this, and hopefully a video (Don't expect the awesome SJPORR intro) But watch this space, and expect some dedicated posts on the challenge, the beer I'm brewing and when it comes to competition time, some notes on beer I enjoyed etc. I'll be using proper score-sheets, and trying to be fair.
I almost forgot -
GUTS AND GLORY UPDATE #1: The beer has developed a pellicle surprisingly quickly, and to be honest it look rather disgusting... But its supposed to look like that. The beer seems to be coming together where it should and I will be adding oak at a later point, to add another character to it.
Monday, 10 March 2014
No Guts, no Glory
http://www.brewtoad.com/recipes/the-guts-and-the-glory-w-brett-brux
Here is my latest recipe, and my first attempt in sometime at an experiment of some sort. I figured, it was time to break the shackles somewhat, and do something different.
I've named this beer The Guts and The Glory w/ Brett Brux
This is now in primary with WLP530, which it will sit for 2 & 1/2 weeks, before transfer to my newly acquired Wide Mouth Carboy. Here it will sit for a good period of Time, I'm giving an approximation of 6-9 months at this stage. 1.060 wort went into the fermenter, at exactly 21 litres (Low hopping means less trub,) Which mean I hit volume and gravity, which is 68% efficiency. Much better.
As I forgot to harvest the previous WLP530 for a big belgian beer. I'm looking at a tripel in the vein of Westmalle. So Hopefully I won't forget about this, this time.
I'm excited about my first Brett beer, I must say. so for those who read this, share your experiences, and what would you change?
I am also aiming to send a few of these Brett beers out. So if yor keen I'll put you on the list. NZ Only though sorry.
Saturday morning was what I am hoping is one of the last times for awhile for a full bottling session. This was Dark Storm Black IPA, which at first inital tastes, is pretty damn good. definitely Black IPA-ish.
Taste Testing in 2-3 weeks and I'll let you know how shes going.
Bad Wolf is tasting good, and changing constantly, so hopefully, the hop flavour will really start coming through. Currently its slightly too bitter, and yeastie. but still tasting good. hopefully this changes, but I've come up with some minor changes for Version 3. to increase hop aroma, and a yeast change again, to get the correct balance.
Next up: Kegorator setup, Grain Mill purchasing, and a NZ Pale Ale, in the vein of Hopwired, but lower Alc and Bitterness. It will be Version 2 of Mountain Warrior, and will be renamed to Aoraki Warrior XPA.
Here is my latest recipe, and my first attempt in sometime at an experiment of some sort. I figured, it was time to break the shackles somewhat, and do something different.
I've named this beer The Guts and The Glory w/ Brett Brux
This is now in primary with WLP530, which it will sit for 2 & 1/2 weeks, before transfer to my newly acquired Wide Mouth Carboy. Here it will sit for a good period of Time, I'm giving an approximation of 6-9 months at this stage. 1.060 wort went into the fermenter, at exactly 21 litres (Low hopping means less trub,) Which mean I hit volume and gravity, which is 68% efficiency. Much better.
As I forgot to harvest the previous WLP530 for a big belgian beer. I'm looking at a tripel in the vein of Westmalle. So Hopefully I won't forget about this, this time.
I'm excited about my first Brett beer, I must say. so for those who read this, share your experiences, and what would you change?
I am also aiming to send a few of these Brett beers out. So if yor keen I'll put you on the list. NZ Only though sorry.
Saturday morning was what I am hoping is one of the last times for awhile for a full bottling session. This was Dark Storm Black IPA, which at first inital tastes, is pretty damn good. definitely Black IPA-ish.
Taste Testing in 2-3 weeks and I'll let you know how shes going.
Bad Wolf is tasting good, and changing constantly, so hopefully, the hop flavour will really start coming through. Currently its slightly too bitter, and yeastie. but still tasting good. hopefully this changes, but I've come up with some minor changes for Version 3. to increase hop aroma, and a yeast change again, to get the correct balance.
Next up: Kegorator setup, Grain Mill purchasing, and a NZ Pale Ale, in the vein of Hopwired, but lower Alc and Bitterness. It will be Version 2 of Mountain Warrior, and will be renamed to Aoraki Warrior XPA.
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