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  1. #1431

    Cheers @Flyingbrew. It doesn't quite fit the style for ipa or pa, but it's going to fit my mouth :-) The wort tasted amazing, bet it's going to be a citrus bomb, looking forward to this one.

    Looking good @Jigsaw, I like a bit of carapils in my pilsner and you can't go wrong with fuggles. I beleive there was a bit of hoprot in the uk and fuggles was nearly wiped out.

    Post brew I saved some of the spent grain and made some muffins -pretty damn good and super easy.
    Recipe from here https://theverystillnorth.com/2014/0...grain-muffins/ I adapted it by halving the sugar and adding a cup of grains. From here on out it's easy enough to slot in some adjuncts (lol) like cranberries or why. I ran out of milk and subbed in half a cup of milk with half a cup of timothy taylors landlord I made. Worked.

  2. #1432
    Quote Originally Posted by groenspookasem View Post
    Joining the dark side of barrel aging Camsaway? Intrigued, what size and type of barrel did you go for? I'm sure you checked out how to "ready" the barrel. French oak, new, used? I've toyed with the idea myself, but like you said .... a year is a pretty darn long time to wait. Also, good show not going for going the stout route.

    Pretty darn cool though !! I'd love to see/hear your experiences...
    25L reconditioned American Oak Barrell from http://www.fssmitco.co.za/ - they deliver it ready to be filled apparently (in fact they have been holding back delivery for me - they say to fill it within a day or two).

  3. #1433
    Quote Originally Posted by The Flying Brew View Post
    Awesome. Where did you manage to get a hold of the Lacto and Brett? Is it a mixed culture already or did you purchase two pure strains? A year is a long time but it's even worse waiting a year and still not have brewed it... Let us know how it goes! I'm also warming up to the idea of doing a sour beer however I might start with a kettle sour and ferment with either a belgian or saison strain. Thinking of something like an Amber Belgian Sour Ale that's only about 6% abv so I can turn it around a bit faster than a year.

    Recently listened to a podcast episode of Beer and Brewing Magazine with Mr R Chequire from Rodenbach. It was quite eye opening to hear his thoughts and approach on the use of wood in brewing.
    https://beerandbrewing.com/podcast-e...rudi-ghequire/

    I quite like this Blog and would recommend it to all.
    Cheers. I"ll take a listen. Got two pure strains from Liquid Culture (www.liquidculture.co.za). Chris has been super helpful too.

    Let us know how you get on with yours.

  4. #1434
    Decided last night I'm going to do a brew today - Vote DILLIGAF ale ! Macc ale with lowered IBU and bu:gu. It's a pretty darn tasty beer and my first "brew" again ale with a bit of refinement in the recipe. Bonus of colder weather brewing, the groundwater chills the wort fast, went down to 36C in no time (Kveik pitch temp)

  5. #1435
    Had a BIG brewing weekend that extended into the week. Brewed a Lager and version 2 of my 2.5% abv Extra lite lager on Saturday. Bottled a Bock on Sunday. Big cleaning day yesterday (150 bottles and 6 kegs) Brewing a Blonde and a APA this week. Its thirsty work
    I love brewing session beers and lagersTime is on your side, never rush a beer Have fun, its only beer

  6. #1436
    Senior Member
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    Yep, we're doing 75L German Blonde, 75L Cali Common and 50L Sweet Oak Infused Stout.

    8 x 25L fermenters

    And the Brown needs to go into the coldroom to cold crash. That means I need to clean 3 kegs.

  7. #1437
    Wow, you guys are busy. I only have a belgian ale busy finishing up with primary and starting up my yeast bank. First entry is a witbier strain, which I need to test and then have a couple of handful of other strains to follow.

    Becoming increasingly difficult to pick what I brew next as there's so many beers I want to make. Probably will do another iteration of my house pale ale.

  8. #1438
    Senior Member robcass's Avatar
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    Feb 2015
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    Henley-on-Klip
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    Quote Originally Posted by Harhm View Post
    Had a BIG brewing weekend that extended into the week. Brewed a Lager and version 2 of my 2.5% abv Extra lite lager on Saturday. Bottled a Bock on Sunday. Big cleaning day yesterday (150 bottles and 6 kegs) Brewing a Blonde and a APA this week. Its thirsty work
    Harhm, how are you approaching you extra lite lager in terms of body vs ABV?

    I'm working on a few very low abv recipes and trying to balance body impression, abv, and a reasonably crisp finish.

  9. #1439
    Quote Originally Posted by robcass View Post
    Harhm, how are you approaching you extra lite lager in terms of body vs ABV?

    I'm working on a few very low abv recipes and trying to balance body impression, abv, and a reasonably crisp finish.
    I have brewed Ales around 2% a twice now and are happy with the result, Lagers I have only brewed to 4% but will be brewing 2% lager the same way as I brewd the 2% Ales. I will be using my Ale grain bill with lager yeast to see where I end up for the 1st 2% lager.
    First Ill go for Pilsner malt as a base or add some Munich, add some bodybuilding grains to the grainbill 10%, next some flavour malt about 5% and head formation/retention 5%. Use a water profile with about a 2:1 or sulfide:chloride ratio.

    Mash above 68 for more body and residual sugars and aim for a bit higher pH 5.6 to help the alpha amylase to do the job at the higher mash temps. You will get a bit more unfermentable sugars but to counter that stay about mid range for IBU according to the style you can change this in version 2 if needed. Yeast choice can also play a big role, in the ales SO-05 was too clean, I much prefered K97 in the lower alc beers. I will rather go for yeast with more character like M76 vs something like S23 that almost too clean. ps It will help ito mouthfeel if you can keg the beer and carbonate it with suremix.

    Good luck, keep us posted.
    Last edited by Harhm; 17th May 2019 at 00:49.
    I love brewing session beers and lagersTime is on your side, never rush a beer Have fun, its only beer

  10. #1440
    Senior Member robcass's Avatar
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    Henley-on-Klip
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    Thanks! I had a similar approach, just haven't got quite as low as 2% abv.

    Brewing 2 attempts this coming weekend, one a new recipe and one a second attempt with some tweaks. Aiming for approximately 3% on each. Will post progress.

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