Beer pics

[Harhm Senior Member Find all posts View Profile Close Harhm]

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The pale ZA hop blend smash

Clearing slowly, but getting there. Not much of a looker, as expected, but the harshness is smoothing out and the bitterness is fading (never had that with a beer before) and it's turning into a very clean easy drinking beer.

Lacing and holding head better than expected for pale malt-only

Great looking beer.
Lacing looks good, might even still improve. I like a head that subsides into thin cover like that. Appropriate for the style.

Al beers change a lot from bottling to 3 or 4 weeks after full carbonation. Lots of chemical and biological processes still happening. Good reason to test 1 every week ;-)

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[Harhm Senior Member Find all posts View Profile Close Harhm]

The last of my Oktoberfest - Very easy recipe with a complex rich malt flavour: Equal amounts of Pilsner and Munich with 6% Melanoiden malt. Hallertauer 40g @ 60min and 15g @ 20min (1.055 and 25 IBU)

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

That is one good looking beer, man!

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

The last of my Oktoberfest - Very easy recipe with a complex rich malt flavour: Equal amounts of Pilsner and Munich with 6% Melanoiden malt. Hallertauer 40g @ 60min and 15g @ 20min (1.055 and 25 IBU)

Nice Beer

That grain & hop bill could even work for a Belgian Blonde if you up it to ± 7% abv and some T-58 yeast ......

Im saying this because I was researching that this morning as I have T58 in the fermenter at the moment for a "re-pitch" and I came up with a pilsner/pale mix ... with 500g munich and about 250g melano

Didn't put pencil to paper yet

[Harhm Senior Member Find all posts View Profile Close Harhm]

Nice Beer

That grain & hop bill could even work for a Belgian Blonde if you up it to ± 7% abv and some T-58 yeast ......

Im saying this because I was researching that this morning as I have T58 in the fermenter at the moment for a "re-pitch" and I came up with a pilsner/pale mix ... with 500g munich and about 250g melano

Didn't put pencil to paper yet

Interesting, if I knew this I would have split the wort and pitch T58 in half the batch and 34/70 in the other half and brew 2 very different beers from the same wort.

You can always add 10% sugar or dark candy syrup to the fermentation side to dry it out and raise the abv. Except for Belgian yeast and raising the fermentation temp what did I miss to make it more Belgian? Enzymes for high attenuation? It might be closer to a Belgian Dubbel?

I have only brewed Belgian dark strong ales and only used WLP530 but would gladly try a dry yeast. Not a lot of guys on the forum are brewing Belgian style beers.

[BeerHolic Senior Member Find all posts View Profile Close BeerHolic]

I have never used liquid yeast only dry yeast.
Liquid yeast expensive, could farm / wash the yeast but time is usually the issue, plus you need to do a starter. Dry yeast just sprinkle onto wort. Mmm maybe I am just being lazy.
That having been said I would still love to try liquid yeast when time allows, hopefully soon.


Brewed.
Belgian Wit (M21 - Belgian Wit yeast)
Belgian Dark strong and Belgian Golden strong (M41 - Belgian ale yeast)
2 x Belgian Abbey (M47 - Belgian Abbey yeast)

In December planning
Belgian Saison (Fermentes Be-134)
Belgian IPA (M31 - Belgian Tripel yeast)

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

HeHe, sounds like BeerHolic is the man to get the Belgian info from. I just Googled 'what to brew with t-58 yeast' and one of the hits was a Belgian Blonde and yes the recipe did call for some sugar ... I will probably go with honey if I brew this.

Info on the yeast:

Safbrew T-58

T-58 is spicy and estery, which make it ideal for continental beer styles. The profile can tend to be somewhat peppery and spicy in flavor. The yeast forms a good sediment, but tends to be powdery which can result in a hazy beer when agitated. The suspended yeast can make for a good bottle conditioning yeast since you will ensured that a decent amount of yeast makes its way into the bottle. When the yeast does settle out, it does not clump together in clusters. Apparent attenuation is about 70%. The acceptable fermentation temperature range is 54°-77° F (12°-25° C) and the optimal temperature is 59°-68° F (15°-20° C). Some good choices to brew with this would be Belgian Blonde Ale, Belgian Tripels, Belgian Golden Strong, Belgian Dark Strong, Belgian IPA, Belgian Dubble, Belgian Witbier.

[Harhm Senior Member Find all posts View Profile Close Harhm]

Australian Sparkling Ale - Lots of flavours playing a role. Balancing the esters, hops, malt and yeast is tough to do well. I won our club competition for the style

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[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

Australian Sparkling Ale - Lots of flavours playing a role. Balancing the esters, hops, malt and yeast is tough to do well.

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Need to try one of these soon, are you ready to share the recipe?

[groenspookasem Banned Find all posts View Profile Close groenspookasem]

Need to try one of these soon, are you ready to share the recipe?

Pretty much a highly carbed and high attenuated bottled pale ale that you should decant the sediment into the bottle for cloudiness / yeasty flavor. I haven't seen pride of ringwood in SA, so some sub, EKG,Galena/Centennial? Likely US04 / LC025(WLP009) at higher temp to throw some esters to the pilsner/2-row grainbill with sucrose to dry it out, looks darker than just 2 row, so some cara added.

With most styles it's all about balance ¯\_(ツ)_/¯

[Langchop Senior Member Find all posts View Profile Close Langchop]

Good lookin' beers there Harhm

[Harhm Senior Member Find all posts View Profile Close Harhm]

Need to try one of these soon, are you ready to share the recipe?

Sure, Ill pm you. I won our club competition with it so its already up there but I have a change or 2 in mind that Ill include. (Some of the guys got hold of some Pride of Ringwood, don't go trough the trouble I wasn't impressed with the hop)

Good lookin' beers there Harhm

Thanks

[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

Sure, Ill pm you. I won our club competition with it so its already up there but I have a change or 2 in mind that Ill include. (Some of the guys got hold of some Pride of Ringwood, don't go trough the trouble I wasn't impressed with the hop)

[Harhm Senior Member Find all posts View Profile Close Harhm]

you should decant the sediment into the bottle for cloudiness / yeasty flavor.

Don't do this guys.The flavor from the yeast should come from the yeast esters and not the yeast in the bottle. At the competition/tasting the guys served one beer twice but the second time around they swirled and decanted the yeast with the beer resulting in the beer scoring less than when it was served without the yeast.

[groenspookasem Banned Find all posts View Profile Close groenspookasem]

I don't intend to, I saw that from bjcp2015 guide for the style. Guess the guidelines are just guidelines and judges prescribe to personal taste preferences more than stylistic authenticity.

I prefer my beer clear

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