looks good
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Originally posted by BruHaha View PostSeems to be marzen season
Mine's also going along nicely. On day 7 and at 1.020 and tasting yummy. Only 4 more points to go. Started upping the temp yesterday.
I kegged my Tangerine Pilsner on Friday, really like the smell and taste of the Mandarina Bavaria hops.
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Last edited by groenspookasem; 29 March 2021, 11:43.
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Originally posted by groenspookasem View Postmarzens all over, it's a delicious beer. i ran my huell melon pils on sunday, looking forward to that, first branch from my gen#1 skare post drying. it's bubbling away nicely.
i also tried/tested/tasted that verdant ipa mosaic/centennial 'thing', it still has heaps of hop burn a month since i brewed it. i'll leave it for another fortnight, but im strongly considering my first drain/dump, i just dont like it at all.
on the to brew list, dry irish stout, cali common, nz pils and another burton ipa. but before i do that, i need to stock up on malt
What went wrong ... is it the yeast?The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Last edited by groenspookasem; 29 March 2021, 11:43.
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Originally posted by groenspookasem View Postnah, not the yeast. i made an english ale with verdant which is delicious. he does recommend to have it 2-3 weeks later. i do recall "blikseming" in the dry hops before fermentation ended, but didn't expect the mere 100g to burn. having said that, it's a pretty unbalanced beer with a 0.75 bugu and a measly 4.4kg grainbill. it also doesn't help that i'm gatvol of apa and am ripping through my stash of american hops to get them gone.
https://recipe.brewfather.app/YnSOBj...jKSGVol0KT5mZd
Based on that and my previous attempts at a NEIPA, I have to agree with some that I am sceptical about the whole impact of biotransformation. I have not yet been able to hop aggressively during high fermentation and get the same smoothness I got by just doing the late dry hops at low temps.
I will be doing a 6% version once I get my next batch out, which is a RIS.
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Last edited by groenspookasem; 29 March 2021, 11:43.
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Originally posted by groenspookasem View Postnah, not the yeast. i made an english ale with verdant which is delicious. he does recommend to have it 2-3 weeks later. i do recall "blikseming" in the dry hops before fermentation ended, but didn't expect the mere 100g to burn. having said that, it's a pretty unbalanced beer with a 0.75 bugu and a measly 4.4kg grainbill and 200g of hop. it also doesn't help that i'm gatvol of apa and am ripping through my stash of american hops to get them gone.
https://recipe.brewfather.app/YnSOBj...jKSGVol0KT5mZdThe Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Last edited by groenspookasem; 29 March 2021, 11:43.
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