Who's brewing the weekend? I want to brew, not sure what though....
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My plan was to do an Opal Saison tomorrow, but with all the floods & rain today never got around to get ingredients.
Beerlab only opens @ 10:00 and by then I want to enjoy a breakfast beer while watching the semi-final game.
Will fit it in during the week
EDIT: Any Thoughts on the recipe?
Screenshot_17.jpgLast edited by JIGSAW; 25 October 2019, 17:35.The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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I haven't done apa in a while, just going to do my "house" version. Always goes down well.
I've never done a saison, not too big of the sour notes, is that a saison strain? I have some saison yeast to try out, but also need guidance on the style
Sent from my SM-N970F using TapatalkLast edited by groenspookasem; 25 October 2019, 18:44.
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Originally posted by groenspookasem View PostI haven't done apa in a while, just going to do my "house" version. Always goes down well. I've never done a saison, not too big of the sour notes, is that a saison strain? I have some saison yeast to try out, but also need guidance on the style Sent from my SM-N970F using TapatalkThe Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Will be attempting my first Saison soon.
Some of the yeasts I am considering using.
Belgian Tripel Yeast M31
Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles. Suitable for Belgian Tripel and Trappist style beers. Attenuation: Very High. Flocculation:
Attenuation 82% - 88%
French Saison Yeast M29
Exceptional and highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer.
Attenuation 85% - 90%
Safale BE-134
High attenuation. This typical yeast strain is recommended for Belgian Saison-style beers. It gives fruity aromas with a slight spicy character (POF+) such as clove notes. This strain will bring highly refreshing and drinkable beers.
Attenuation approx 90%
Most likely go with M31 or BE-134 as I already have them. Likely try the M29 at a later stage.Everyone must beleive in something, I beleive I'll have another beer
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My Vienna lager seems to be done. I slowly raised the temps from 12°C to 15°C to give it a bit of a diacetyl rest for a few days. I'll probably cold crash it closer to the weekend, and then I will need to go buy another container to rack into prior to bottling. The other one I have is full of mead, heh. Forgot about that. Then I want to lager it for a few weeks at around 2~3 degrees to see what comes of it, before I bottle.
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Originally posted by jakeslouw View PostI think our lager is stuffed.2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock
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Originally posted by jakeslouw View PostI think our lager is stuffed. This heat has the coldroom struggling and with a power outage, it spiked to almost 20 degrees for quite while. Oh well, it'll be a Cali Common........Originally posted by jakeslouw View PostAs long as the heat wave continues...........The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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