National Homebrew Club Ireland

Hi all,

More tasting and talking on Thursday, 23rd February.

Please sign up below if attending so that we have an idea of numbers and seating.

Thanks,
Bubbles.

1. Bubbles - American Amber, Dark Rye Saison

1. Bubbles - American Amber, Dark Rye Saison
2. Molc - American Amber, Lambic

1. Bubbles - American Amber, Dark Rye Saison
2. Molc - American Amber, Lambic
3. DukeEllington - IPA

Last night I realised I brought the wrong berry cider to last tasting session last month and that was not the one I entered in the competition thank good, I don't yet if I'll be attending this months meet.

1. Bubbles - American Amber, Dark Rye Saison
2. Molc - American Amber, Lambic
3. DukeEllington - IPA
4.cc- Dusseldorf Altbier, Pale Ale

Altbier ah ya brat beat me to it

1. Bubbles - American Amber, Dark Rye Saison
2. Molc - American Amber, Lambic
3. DukeEllington - IPA
4.cc- Dusseldorf Altbier, Pale Ale
5. Shanna - American Amber Ale, Belgian Wit Bier & Non kilner bottles of Oatmeal stout

yeah maybe not so much on the altbier front ch....
cracked a bottle last night and while the flavours are amazing its as flat as a pancake...

it was racked and lagered for 30d at 2.5c
then i racked it again and added 1 pack rehydrated us05 and bottled into individually primed bottles with 0.5tsp sucrose (i was worried about overmixing in bottling bucket, oxidising etc,and i've had no issues with this method of priming before)
i'd read that it should be bottle conditioned at cellar temps so its in the garage at about 9c at the moment.
its been 9days and its not carbed at all

so lagering afficionados....should i :
1) chill the flip out and give it more time cos its a slow brewed beer and everything will be fine
2) rouse the yeast and raise the temp to kick off some fizzy fizzy

It won't carb at 9 degrees, it needs to be warmer, bring them inside for a week.
Other option is to use cbc1 instead of 05, flavour neutral, I use it for barrel beers/ciders

Quote from: CH on February 11, 2017, 10:51:04 AM
It won't carb at 9 degrees, it needs to be warmer, bring them inside for a week.
Other option is to use cbc1 instead of 05, flavour neutral, I use it for barrel beers/ciders

Is the cbc1 yeast for bottle conditioning cider? If so can one batch prime as normal?

Shanna

CBC-1 (http://www.danstaryeast.com/company/products/cbc-1-cask-bottle-conditioned-beer-yeast)

From reading, it's more a beer yeast, it eats the simple sugars (e.g. dextrose) & leaves the more complex ones alone. Ideal for big/barrel beers where you don't want any changes to flavour.

It may continue working through the cider's sugars, not sure. (Have yet to use it in either)

I was only thinking of the folks that bottle big beers can you not keg Shanna?
Correction I only used it once on barrel aged cider and have yet to taste it, but on beer like all conditioning in bottles it worked well.

Quote from: CH on February 11, 2017, 01:48:54 PM
I was only thinking of the folks that bottle big beers can you not keg Shanna?
Correction I only used it once on barrel aged cider and have yet to taste it, but on beer like all conditioning in bottles it worked well.

Have options to do both. This year going to store the cider in kegs & leave for at least another year before bottling next year. Still have cider from previous group buys to get through.

Shanna

CBC-1 was my first choice alright but was sold out when I ordered... chose 05 cos I thought it'd be the next most flavour neutral option...
Right I'll get those bottles indoors and hopefully we'll have lift off

Thanks lads

A very gentle tilt to get yeast back into suspension when it's warm, a shake and you'll oxidise your beer.

Imho anybody bottling really should also put one in plastic to confirm carbonation has occurred

Not sure I'll be able to make it this month unfortunately, scheduling conflict. Have fun guys!

Ah jaysus CH you're really worrying me know... I've been nursing this feckin beer for the guts of 2 months and now you tell me I might have wrecked it!!!!!
Definitely I was closer to a shake than a gentle tilt on the rousing spectrum..  ???

I will weep a little if this one gets ruined in the last 7 days of a 9 week schedule
Brewing- what a pain in the.....

Wet cardboard, is what to look out for, club Motto, "It'll be grand"

The flat bottle tasted lovely... just flat...
I'd be raging if it was wet cardboard or sherry like now after me rattling it about...
Anyways hopefully the club motto comes to my rescue!!

Bumping this for Thursday night.

Was hoping to make a return this week but am laid up in bed with viral infection


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Alltech sorry

Slacker.

Can't make it this week lads, beer's prob not ready anyway so will leave it till the next one

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Jesus, who put the rocket fuel in the brews tonight :) I'm phished!

those 7.5% IPA's are to be taken seriously lads....

I was just going to say I'm remarkably fresh this morning!

its a remarkably fresh morning is all i could say!!

some nice beer last night lads...loved bubbles Amber and Shanna's stout needs nothing more than a bit of nitro (great roasted flavour- maybe strong is onto something!)
also really found the taste comparisons on the different 7.5% beers very interesting... on the hoppier one i was perceiving a totally different alcohol warmth/flavour on my palate... CH's NEIPA experiment with the different yeasts highlights  the same fundamental principle of brewing/recipe design....
.. all 4 of the ingredients that make a beer interact to produce the overall flavour..... so all 4 ingredients must be in balanced in harmony, complementing each other...

seems obvious but i find it can be very easy to think i want more hop flavour so i'll add a tonne more hops... when actually you also have to consider the water, yeast and malt and how they'll get you what you want

Avoided drinking too much of the Hugh alcohol beers except Conor's Amber. Along with Molc's Amber they were both excellent & highlighted the extra steps I have to take to produce something similar in quality. Hops choice along witunatorage & age were I believe key factors in my own Amber's lack of hop flavour or aroma While the hops were not very old some were leaf & I don't think they respond well to the freeze & thaw cycle that humble icebox on my garage experiences. Going to stop using leaf entirely or at least stop buy it and instead go entirely for pellets & also store them  in the fridge going forward. Will also add hops @80C 4 aroma & Chuck pellets in to the fermenter when dry hopping. Will try again (attempt 4) & hope this sorts it out.

Shanna

is there a meeting next week guys?

Should be. Conor is just a slacker when it comes to posting the signup thread:)