National Homebrew Club Ireland

So Molc & I have been mulling over doing a brewday together for a while now. One of the things we have not decided on is a recipe.

Molc i would like to try something like an Irish red ale, Scottish ale, altbier or a British golden ale. Something reasonably  drinkable would be my preference & ideally something I have done I frequently or not all. Anyway just some ideas to start the ball rolling. Be interested to hear your thoughts.


Shanna

Never made any if those styles so all sound good to me!

I was going to say not an Irish red, but then the thought of getting Conor to drink one made me think it's a great idea! I really like the O Haras red, a lovely caramel flavour with a hint of chocolate makes it very drinkable.

Altbier is pretty similar to a cal common, but doesn't it need lagering to really shine?

I've never had a Scottish ale that I liked, so would need to try a good commercial example first before picking that.

I know nothing about golden ales. Educate me! :)

Also where do we want to do it and do we want to have people around and make it a social day? :) Don't mind having everyone around to mine,  but I'm Northside, which might scare some people away... ;)

Quote from: molc on April 30, 2016, 02:24:32 PM
Never made any if those styles so all sound good to me!

I was going to say not an Irish red, but then the thought of getting Conor to drink one made me think it's a great idea! I really like the O Haras red, a lovely caramel flavour with a hint of chocolate makes it very drinkable.

Altbier is pretty similar to a cal common, but doesn't it need lagering to really shine?

I've never had a Scottish ale that I liked, so would need to try a good commercial example first before picking that.

I know nothing about golden ales. Educate me! :)

Also where do we want to do it and do we want to have people around and make it a social day? :) Don't mind having everyone around to mine,  but I'm Northside, which might scare some people away... ;)

Can do South side, yes to social but for me social has to wait till wort is in fermenter & yeast pitched :) Have trouble keeping everything correct without adding drink into selection of things that can mess things up. Yes to having people over & can do a grill fired menu (gas :)) afterwards. If you don't mind doing it over here so I don't have kids/wife issues to deal with. Plenty space in back garden & shed. Just have to figure out numbers for logistics etc. First up is the recipe. Drawn to the idea of altbier, golden ale (was bcjp guidelines lucky dip). Will we get away with one set of gear further day. I would hope so.

Shanna

Your place is cool with me if it makes it easier for you.

Yeah we can go with one set of gear I think and just split the batch into 2 kegs or whatever. That will still be easily 15L each assuming we only got 30L post boil and I'd say we'll get more. Plus this way we can dial in your process etc better, rather than spending half the day messing with setup and teardown.

Let's say golden ale then? Can reuse the yeast easier than with the altbier and it's a total unknown to me, which always appeals :)

I'll start looking at a recipe over the weekend and come up with something and you can see what you think/like/hate :)

Edit: not much separated a golden ale from an American pale ale. Might even be straight wlp001 for the yeast!

Quote from: molc on April 30, 2016, 03:05:33 PM
Your place is cool with me if it makes it easier for you.

Yeah we can go with one set of gear I think and just split the batch into 2 kegs or whatever. That will still be easily 15L each assuming we only got 30L post boil and I'd say we'll get more. Plus this way we can dial in your process etc better, rather than spending half the day messing with setup and teardown.

Let's say golden ale then? Can reuse the yeast easier than with the altbier and it's a total unknown to me, which always appeals :)

I'll start looking at a recipe over the weekend and come up with something and you can see what you think/like/hate :)

Edit: not much separated a golden ale from an American pale ale. Might even be straight wlp001 for the yeast!

OK say golden ale then. Time to cleanup the garage & the shed & fix my boiler.

Shanna

Quote from: molc on April 30, 2016, 03:05:33 PM
Edit: not much separated a golden ale from an American pale ale. Might even be straight wlp001 for the yeast!

From what I have read yeast health is very important as this style is so light. WLP001 is a good choice do we need to Buy some liquid yeast or can you make a pair of starters? I was thinking about 90% marris otter, 5% very light crystal & 5% Vienna or Munich malt. Preference is for Noble Czech or English hops but would be interested in hearing if you want to "yank" it up.

Shawna

Quote from: molc on April 30, 2016, 02:24:32 PM
I was going to say not an Irish red, but then the thought of getting Conor to drink one made me think it's a great idea!

I actually quite like like irish reds, if they're done well. Try Dungarvan copper coast next time you see it. It's the best example on the market imo. Bru do a pretty good one too.

Quote from: Shanna on May 01, 2016, 08:21:19 AM

Quote from: molc on April 30, 2016, 03:05:33 PM
Edit: not much separated a golden ale from an American pale ale. Might even be straight wlp001 for the yeast!

From what I have read yeast health is very important as this style is so light. WLP001 is a good choice do we need to Buy some liquid yeast or can you make a pair of starters? I was thinking about 90% marris otter, 5% very light crystal & 5% Vienna or Munich malt. Preference is for Noble Czech or English hops but would be interested in hearing if you want to "yank" it up.

Shawna

This is what I love about people trying a new style together. So many ideas.

Looking at the style guides, crystal isn't meant to feature in the flavour. They suggest bread and sometimes a little biscuity. Also had a look at Graham Wheelers recipe for fullers lightening as well. He goes more towards the crystal 120 range, with a bunch of wheat for the bready notes.

So I was thinking 80% English pale,15% wheat and 5% biscuit, aiming for 1045. Bittering to 20-25IBU with a high AA hop, maybe magnum, then flameout steep of 10 minutes to get the most out of the flavour and aroma of what we pick. I'd say maybe 30g at flameout.

For hops, was thinking classic citrus of cascade and centennial or maybe go tropical fruits with Galaxy. If we're staying British, then fuggles and ekg maybe? Or Saaz and Liberty could be nice too!

Finally yeast, esb could be nice to give a bit more malt presence. I can buy and make a starter for that, as I'll use it anyway for a few beers after.

For using both light crystal and Munich/Vienna, my only concern would it being too malty and sweet, especially with a low crystal




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Quote from: Bubbles on May 01, 2016, 10:16:11 AM

Quote from: molc on April 30, 2016, 02:24:32 PM
I was going to say not an Irish red, but then the thought of getting Conor to drink one made me think it's a great idea!

I actually quite like like irish reds, if they're done well. Try Dungarvan copper coast next time you see it. It's the best example on the market imo. Bru do a pretty good one too.

Yeah totally agreed. When done well, it's very drinkable. Beautiful on nitro as well.

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When you say a communal brew day, what does that entail? Everyone from SDB getting together and making a batch of beer?

Quote from: craiclad on May 04, 2016, 11:40:00 AM
When you say a communal brew day, what does that entail? Everyone from SDB getting together and making a batch of beer?

As far as I know, the idea was that Shanna and myself were going to have a brewday to go over processes etc and have a good chinwag over all things brewing while liquids boil, ending up with 2 kegs of beer that we would then ferment seperately in our setups. That way you get to separate hot side from cold side, while also hopefully helping us both with issues we have on brewdays.

I think Shanna has some larger plans for the day, but he's best placed to answer that. I'm not putting words in anyone's mouth or I'll get shot :D

@Shanna, what direction will we go with the recipe? We've different ideas on both malt bills and hops - what's your gut saying on the final composition? Also, when do you want to do this? June bank holiday?

Quote from: molc on May 04, 2016, 12:00:29 PM

Quote from: craiclad on May 04, 2016, 11:40:00 AM
When you say a communal brew day, what does that entail? Everyone from SDB getting together and making a batch of beer?

As far as I know, the idea was that Shanna and myself were going to have a brewday to go over processes etc and have a good chinwag over all things brewing while liquids boil, ending up with 2 kegs of beer that we would then ferment seperately in our setups. That way you get to separate hot side from cold side, while also hopefully helping us both with issues we have on brewdays.

I think Shanna has some larger plans for the day, but he's best placed to answer that. I'm not putting words in anyone's mouth or I'll get shot :D

@Shanna, what direction will we go with the recipe? We've different ideas on both malt bills and hops - what's your gut saying on the final composition? Also, when do you want to do this? June bank holiday?

Happy to give your head with the recipe so post your suggestion & we can work off that. Communal brewday is just that. Have a few friends and or fellow brewers around from earlier in the day. I normally crush the grain and fill the water the day before. I would hope to have strike water & herms water ready to mash in around 14:00.in the afternoon. My herms then takes over for about and hour and then sparge around 15:15 for about another half an hour and drain into the boiler. Get the boiler going for an hour taking us up to about 17:00..Chill over half an hour & into the fermenter aerated by 18:00. Spend about half an hour cleaning up. Get a barbeque + food going then. Generally I don't drink when brewing as I make enough mistakes when I am sober, but what everybody else does is up to themselves. I will invite a few non brewing friends over later in the day unless they be an to to see the brewing themselves. It will be low key & all SD brewers are welcome.

I would plan to do it on the Sunday of the bank holiday as I have Monday off. This gives me sufficient time on Saturday to get anything I need for the barbeque etc. If your interested in this please me know. It.might not be for everyone but I found that when I had Conor + CH pay me a visit in the past that they gave me loads of practical tips. Only thing that can go wrong is the weather but even with that we can always cook indoors. My wife is willing to help out with the food so that will help enormously.

Having even one or two other brewers over will make light work of things as many hands make light work. Let me know if this sounds like a plan.

Shanna

Quote from: Shanna on May 04, 2016, 07:24:05 PM
Happy to give your head with the recipe so post your suggestion & we can work off that.

Cool I'll dust off Beersmith and come up with a few suggestions. You get to pick the final one :) Do you have a water profile by any chance? Also, what size batch will I set as the target?

Quote from: molc on May 04, 2016, 09:57:06 PM

Quote from: Shanna on May 04, 2016, 07:24:05 PM
Happy to give your head with the recipe so post your suggestion & we can work off that.

Cool I'll dust off Beersmith and come up with a few suggestions. You get to pick the final one :) Do you have a water profile by any chance? Also, what size batch will I set as the target?

No water profile, water is generally soft from Ballymore Eustace as far as I know. I generally add a Camden tablet in to water in the boil kettle. Mashtun holds 50 litres & so does my boil kettle but probably want to target about 40 litres in to the boil kettle to begin with.

Shanna

Ok, here's a recipe from all of that, with the beersmith recipe as well. I've assumed 72% mash effeciency, aiming for under 4% ABV and used hallertau and saaz to keep with your original hopping idea.

Kept hopping to the low side of the style and also used round figures, so it's a single bag of each.
Recipe Specifications
--------------------------
Boil Size: 41.04 l
Post Boil Volume: 37.44 l
Batch Size (fermenter): 34.00 l   
Bottling Volume: 33.00 l
Estimated OG: 1.042 SG
Estimated Color: 5.4 SRM
Estimated IBU: 23.4 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.500 kg              Pale Malt (2 Row) UK (3.0 SRM)           Grain         1        80.3 %       
1.000 kg              CHÂTEAU WHEAT BLANC (2.8 SRM)            Grain         2        14.6 %       
0.350 kg              CHÂTEAU BISCUIT® (25.4 SRM)              Grain         3        5.1 %         
50.00 g               Hallertauer Mittelfrueh [4.30 %] - Boil  Hop           4        19.6 IBUs     
25.00 g               Saaz [3.60 %] - Boil 10.0 min            Hop           5        1.6 IBUs     
25.00 g               Saaz [3.60 %] - Steep/Whirlpool  20.0 mi Hop           6        2.2 IBUs     
1.0 pkg               English Ale (White Labs #WLP002) [35.49  Yeast         7        -             
50.00 g               Saaz [3.60 %] - Dry Hop 5.0 Days         Hop           8        0.0 IBUs     


Mash Schedule: Batch Sparge
Total Grain Weight: 6.850 kg
----------------------------
Name              Description                             Step Temperature   Step Time     
Mash In           Add 27.35 l of water at 70.9 C          66.0 C             45 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 21.55l) of 76.0 C water

Here's the Yankie version. Yum! I have all the hops for this in the freezer.
Recipe Specifications
--------------------------
Boil Size: 41.04 l
Post Boil Volume: 37.44 l
Batch Size (fermenter): 34.00 l   
Bottling Volume: 33.00 l
Estimated OG: 1.042 SG
Estimated Color: 5.4 SRM
Estimated IBU: 24.0 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.500 kg              Pale Malt (2 Row) UK (3.0 SRM)           Grain         1        80.3 %       
1.000 kg              CHÂTEAU WHEAT BLANC (2.8 SRM)            Grain         2        14.6 %       
0.350 kg              CHÂTEAU BISCUIT® (25.4 SRM)              Grain         3        5.1 %         
10.00 g               Cascade-2015 [9.30 %] - First Wort 90.0  Hop           4        9.3 IBUs     
30.00 g               Cascade-2015 [9.30 %] - Steep/Whirlpool  Hop           5        6.7 IBUs     
30.00 g               Centennial-2015 [11.10 %] - Steep/Whirlp Hop           6        8.0 IBUs     
1.0 pkg               English Ale (White Labs #WLP002) [35.49  Yeast         7        -             
40.00 g               Cascade-2015 [9.30 %] - Dry Hop 5.0 Days Hop           8        0.0 IBUs     
40.00 g               Centennial-2015 [11.10 %] - Dry Hop 5.0  Hop           9        0.0 IBUs     


Mash Schedule: Batch Sparge
Total Grain Weight: 6.850 kg
----------------------------
Name              Description                             Step Temperature   Step Time     
Mash In           Add 27.35 l of water at 70.9 C          66.0 C             45 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 21.55l) of 76.0 C water

Having trouble deciding whether to go Yankee or Brit? Something tells me we should go Yankee. Do you have those Chateau grains? I have the pale malt. How will you transfer you wort home? Will it be in a corny?


Shanna

Well just wanted to give options. I'd go Yankee, simply as I'm a fan of cascade and centennial. I should have all the Chateau grains, will double check.

I don't have the yeast so will need to pick up a fresh vial and grow it up. I do have some 001 that I've been using as my house yeast though.

I was just going to throw the wort into a corny and add the yeast when I get it home. It's normally good for 24 hours before doing anyway.

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Quote from: molc on May 06, 2016, 08:59:36 PM
Well just wanted to give options. I'd go Yankee, simply as I'm a fan of cascade and centennial. I should have all the Chateau grains, will double check.

I don't have the yeast so will need to pick up a fresh vial and grow it up. I do have some 001 that I've been using as my house yeast though.

I was just going to throw the wort into a corny and add the yeast when I get it home. It's normally good for 24 hours before doing anyway.

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All good Colm let's go Yankee. With respect to the grain if you would bring it to the next meet then I can have it pre-crushed that morning to save me some time. Have you tried underletting yet? It looks really simple way to prevent dough balls forming should be perfect for our brew.

If you want me to order the yeast let me know & we can exchange it at the next meet.


Shanna

Finished up the recipe and put it online so we can all see it:
http://www.brewersfriend.com/homebrew/recipe/view/361327/golden-ale-yankie-style-

I have the hops, yeast and speciality grains, so I can bring all of those. Let me know what you want me to bring and we're sorted I think. Also, you might want to tweak the recipe parameters for your own system. I've based it off mine, with 75% efficiency set and setting a 41L boil.

Quote from: molc on May 27, 2016, 10:27:50 AM
Finished up the recipe and put it online so we can all see it:
http://www.brewersfriend.com/homebrew/recipe/view/361327/golden-ale-yankie-style-

I have the hops, yeast and speciality grains, so I can bring all of those. Let me know what you want me to bring and we're sorted I think. Also, you might want to tweak the recipe parameters for your own system. I've based it off mine, with 75% efficiency set and setting a 41L boil.

Will double check what I had in beer Smith & update if necessary.

Any South Dublin lads around on Sunday feel free to call over. Doing the brew from 14:00. Having a barbeque later in the evening around 18:30 or so. All welcome just might let me know if your coming along so I can make sure I have some food for you.

Shanna

I'm hoping to swing out by getting off work early.  If not ill stop by on the way home to chat a bit.  I'm planning on bringing some of my gear I plan to sell.  post going up soon on that.

Quote from: molc on May 27, 2016, 10:27:50 AM
Finished up the recipe and put it online so we can all see it:
http://www.brewersfriend.com/homebrew/recipe/view/361327/golden-ale-yankie-style-

I have the hops, yeast and speciality grains, so I can bring all of those. Let me know what you want me to bring and we're sorted I think. Also, you might want to tweak the recipe parameters for your own system. I've based it off mine, with 75% efficiency set and setting a 41L boil.

Dialled that in beer Smith last night. Efficiency seems a bit low but I suppose that is due to the amount of water. It's going to be interesting to get a rolling boil on 41 litres in a 50 litre pot :) By the way I have 2 * 100 gr bags of unopened 2015 cascade pellets but not centennial. If you want we can use my cascade to help defray some of the cost for you?

I just van few things to clarify

1. Do you only mash in for 45 :minutes?
2. First wort hopping should it not have a >60 minute boil time to give a higher IBU amount? I assume they go into the kettle as you do the sparge & are therefore in there for longer than 60 minutes boil time?

Shanna

Sure I'll just dig out the centennial, wheat and biscuit in that case. Also reminds me I must grow a yeast starter tonight to be ready!

I always set my efficiency low and dilute if necessary on brewday. Still dialing in that part of my process.

1. I mash for 45, then start bringing my hlt upto mashout temperature if the mash passes an iodine test, which it always does. Saves some time and the last 15 min ramp gives it some help as well.
2. Can set fwh to 90 mins. It just gives a different sort of bittering I find, but play away with what works for you.

I'll be gate crashing on Sunday  :o

Quote from: molc on June 01, 2016, 08:36:00 AM
Sure I'll just dig out the centennial, wheat and biscuit in that case. Also reminds me I must grow a yeast starter tonight to be ready!

I always set my efficiency low and dilute if necessary on brewday. Still dialing in that part of my process.

1. I mash for 45, then start bringing my hlt upto mashout temperature if the mash passes an iodine test, which it always does. Saves some time and the last 15 min ramp gives it some help as well.
2. Can set fwh to 90 mins. It just gives a different sort of bittering I find, but play away with what works for you.

Going to rob that idea, hope I can get iodine from the pharmacy today.
Can leave it as is just was not 100% sure hence my query.

Will try and have the mash water and herms water up to temp before you arrive on Sunday. That way we can just underlet and hit the ground running.

Declan

Quote from: Shanna on June 01, 2016, 01:23:04 PM

Quote from: molc on June 01, 2016, 08:36:00 AM
Sure I'll just dig out the centennial, wheat and biscuit in that case. Also reminds me I must grow a yeast starter tonight to be ready!

I always set my efficiency low and dilute if necessary on brewday. Still dialing in that part of my process.

1. I mash for 45, then start bringing my hlt upto mashout temperature if the mash passes an iodine test, which it always does. Saves some time and the last 15 min ramp gives it some help as well.
2. Can set fwh to 90 mins. It just gives a different sort of bittering I find, but play away with what works for you.

Going to rob that idea, hope I can get iodine from the pharmacy today.
Can leave it as is just was not 100% sure hence my query.

Will try and have the mash water and herms water up to temp before you arrive on Sunday. That way we can just underlet and hit the ground running.

Declan

Sounds like a plan. 2pm kickoff to brewing or do you want me there earlier/later?

Quote from: molc on June 01, 2016, 02:09:54 PM

Quote from: Shanna on June 01, 2016, 01:23:04 PM

Quote from: molc on June 01, 2016, 08:36:00 AM
Sure I'll just dig out the centennial, wheat and biscuit in that case. Also reminds me I must grow a yeast starter tonight to be ready!

I always set my efficiency low and dilute if necessary on brewday. Still dialing in that part of my process.

1. I mash for 45, then start bringing my hlt upto mashout temperature if the mash passes an iodine test, which it always does. Saves some time and the last 15 min ramp gives it some help as well.
2. Can set fwh to 90 mins. It just gives a different sort of bittering I find, but play away with what works for you.

Going to rob that idea, hope I can get iodine from the pharmacy today.
Can leave it as is just was not 100% sure hence my query.

Will try and have the mash water and herms water up to temp before you arrive on Sunday. That way we can just underlet and hit the ground running.

Declan

Sounds like a plan. 2pm kickoff to brewing or do you want me there earlier/later?

2pm is fine, looking forward to it, hope weather holds :)

Shanna

Lads personally speaking I won't be drinking on Sunday till we have the brewing out of the way. However anybody else coming over feel free to start earlier if you want. I thought it might be nice if your coming to bring some beers to exchange among ourselves. I have some Weiss, American Amber, barrel aged barley wine, cider & barrel aged Russian imperial Porter that i would happily trade for a bottle or two of your finest. Just an idea if anybody is interested.

If anybody has any different dietary requirements in terms of gluten or dairy please let me know by PM. I will be making food with both bread crumbs + eggs & I don't want to make anyone sick.

Shanna

Right now I have cal common, amber, schwarzbier, sweet stout, Vienna lager and dry stout. Shout if people want any and how much and I can bottle from the keg tomorrow.

Interested I'm those barrel aged aged beers myself - nectar of the gods!

Quote from: molc on June 03, 2016, 08:42:11 AM
Right now I have cal common, amber, schwarzbier, sweet stout, Vienna lager and dry stout. Shout if people want any and how much and I can bottle from the keg tomorrow.

Interested I'm those barrel aged aged beers myself - nectar of the gods!

Would be interested in some of the cal common and schwarzbier if you would not mind bring some over.

Shanna

Quote from: Shanna on June 03, 2016, 04:14:31 PM

Quote from: molc on June 03, 2016, 08:42:11 AM
Right now I have cal common, amber, schwarzbier, sweet stout, Vienna lager and dry stout. Shout if people want any and how much and I can bottle from the keg tomorrow.

Interested I'm those barrel aged aged beers myself - nectar of the gods!

Would be interested in some of the cal common and schwarzbier if you would not mind bring some over.

Shanna

Cool, I'll bottle 2 of each!

Lads I'd be interested in all those beers mentioned!!

Molc i'd love to try your Vienna lager and schwarzbier..
Shanna all those barrel aged beers sound great..

I can bring along an export stout, and a couple of beers from my latest trials with Burton Trent yeast...I've no idea what to call them.. One is amber, one is blonde. Both taste better poured with yeast in...the amber is similar (but more hoppy) to Worthingtons white shield... I've never tasted anything like the blonde- lots of fruity esters like a  weissbier, light and refreshing. Any ways let's see what you think!!

Is there anything other than beer that I can bring along Shanna??

Quote from: CC on June 03, 2016, 09:31:09 PM
Lads I'd be interested in all those beers mentioned!!

Molc i'd love to try your Vienna lager and schwarzbier..
Shanna all those barrel aged beers sound great..

I can bring along an export stout, and a couple of beers from my latest trials with Burton Trent yeast...I've no idea what to call them.. One is amber, one is blonde. Both taste better poured with yeast in...the amber is similar (but more hoppy) to Worthingtons white shield... I've never tasted anything like the blonde- lots of fruity esters like a  weissbier, light and refreshing. Any ways let's see what you think!!

Is there anything other than beer that I can bring along Shanna??

If your a dab hand at any signature dish food wise then bring it along. If not then no hassle. Interest in the brewing is a good starting point.

Shanna

Quote from: CC on June 03, 2016, 09:31:09 PM
I can bring along an export stout, and a couple of beers from my latest trials with Burton Trent yeast...I've no idea what to call them.. One is amber, one is blonde. Both taste better poured with yeast in...the amber is similar (but more hoppy) to Worthingtons white shield... I've never tasted anything like the blonde- lots of fruity esters like a  weissbier, light and refreshing. Any ways let's see what you think!!

Yeah would love to try the amber and blonde - Did you use the White Shield yeast?

Yeah it's the WL0023 that I used which is worthington's yeast I believe... It's not my favourite beer in the world (it's not even my favourite English ale/IPA)...
And having brewed with the yeast I now realise it's the dominant flavour in White Shield!!

I'll bring em along snd see what you think

Shanna in my 30yrs on this planet I've yet to acquire what might be even vaguely called a signature dish!!
So in the safety interests of your guests I'm better off avoiding food prep!!

Yes I just reread that & realised I might have been a tad refreshed when I wrote it :) Never know though as a lot of brewers make curry or chilly or even bread. At any rate see you tomorrow.

Shanna

Ooh bread - I might sneak on a foccicia or olive bread tonight if I have time.

Great craic shanna, thanks again for hosting!  And big thanks to your significant other for the endless flow of food.

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Amazing day. I think I'm still digesting
Beer has started fermenting so hopefully we'll have some results by the next meet if we're lucky :)

Quote from: molc on June 06, 2016, 06:29:56 PM
Amazing day. I think I'm still digesting
Beer has started fermenting so hopefully we'll have some results by the next meet if we're lucky :)

Good to be able to avail of good weather, barbeque & time spent with good friends. Bit tricky for me with the trip out of country coming up & holidays soon afterwards. Think mine might have to wait till July meet.

Shanna

So just kegged mine there after the dry hopping. It's slightly thin, missing the og will do that, but at 1.008 it's incredibly quaffable. Loads of citrus, lemon and grapefruit and dry enough that you just want to drink it again.

It's a little cloudy from the wheat and dry hop. Will be interesting to see how it clears.


I'll bring a bottle to the next meet.(http://uploads.tapatalk-cdn.com/20160619/54e5c0534e8a17aecb71e6489818c743.jpg)

Quote from: molc on June 19, 2016, 01:21:04 PM
So just kegged mine there after the dry hopping. It's slightly thin, missing the og will do that, but at 1.008 it's incredibly quaffable. Loads of citrus, lemon and grapefruit and dry enough that you just want to drink it again.

It's a little cloudy from the wheat and dry hop. Will be interesting to see how it clears.


I'll bring a bottle to the next meet.(http://uploads.tapatalk-cdn.com/20160619/54e5c0534e8a17aecb71e6489818c743.jpg)

Bottled mine thus evening after getting back to Ireland last weekend. Fg was 1.010 & mine is also lacking in body. Strong citrus aroma off it. Bottle conditioning so it will be interesting to see how they stack up. Off on holidays for two weeks on Friday so should be carbed by the time I return.

Shanna