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 (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.
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.