National Homebrew Club Ireland

For the record I just wanted to say "Wow!". Last year was brilliant. This year was better. Not only from the keynote speaker in John Palmer but the whole day was packed with amazing information .....and Rossas shirt. I don't like cider and thought I'd drift off but that talk was compelling. i don't know how this is going to be better in 2018.

Great Day again this year.

Get Jasmin and her boyfriend to speak together next year, theres an idea.

I feel a group buy of Cockagee Cider coming on so we can all give Keeving a go.

The selection and quality of beers afterwards was a credit to the NHC as a whole.

Everything was just ace. A great day and a big thanks for all the hard work that made it possible

I thoroughly enjoyed the day.
Fantastic job lads, well done!

Did anyone take a picture of Brandon's second slide on yeast wrangling. I have the first slide where he showed with the cheesecloth etc.

I have it. I'll do my best to post it. Iphone issues

It was a great day , well done to all involved I really enjoyed it, the venue is perfect also.

Did anyone take a pic of Jasmin's pilsner recipe and mash schedule ?

Quote from: darren996 on May 01, 2017, 10:51:10 AM
It was a great day , well done to all involved I really enjoyed it, the venue is perfect also.

Did anyone take a pic of Jasmin's pilsner recipe and mash schedule ?

Great day, thoroughly enjoyed it, some fantastic beer on offer at the afters as well!(https://uploads.tapatalk-cdn.com/20170501/22be8d00e2999f8ac60f2fca8ed3609f.jpg)

Quote from: Roo on May 01, 2017, 10:40:43 AM
I have it. I'll do my best to post it. Iphone issues

Cheers!

Quote from: darren996 on May 01, 2017, 10:51:10 AM
It was a great day , well done to all involved I really enjoyed it, the venue is perfect also.

Did anyone take a pic of Jasmin's pilsner recipe and mash schedule ?

Grist
92% Lager malt
8% munich

Hops
Bitter with magnum
Perle for aroma
Ibu 30.5

Fermentis w34/70

Mash
62° 20 mins
72° 15 mins

Ferment
12° to terminal
10° diacetyl for 5 days
0° for two weeks

Thanks helmet

Dang Helmet got it ha

Quote from: darren996 on May 01, 2017, 10:56:59 AM
Thanks folks

Also, lest we forget!
(https://uploads.tapatalk-cdn.com/20170501/bafb9bb3e486b7911d82e17063eaba5f.jpg)

What she did not give you is  the pitching amount for this yeast. Do not underpitch  ;)

Liffey brewer's for the cup next year.  :D

Quote from: DEMPSEY on May 01, 2017, 11:02:25 AM
What she did not give you is  the pitching amount for this yeast. Do not underpitch  ;)

I take it two packs will do the trick

Or even 3 ???

Quote from: DEMPSEY on May 01, 2017, 11:03:15 AM
Liffey brewer's for the cup next year.  :D

Just make sure all the scores are double checked

Put the recipe into beer smith and it will tell you how much yeast is needed

Best dressed club?

Quote from: Roo on May 01, 2017, 11:25:10 AM
Best dressed club?

Polo sub-category.

Cheers for all the kind words on the day and on here. Makes it all worth while. I'll get the slides from the speakers etc put up on here tomorrow too.

Again, massive thanks to Hingo, James, Brian, Anil, Dean, Peter and John for all the work put in behind the scenes.  :)

That was a great day out. Plenty of tips and ideas to pick up on for the future from the speakers during the day. I think the highlight was actually the club night, it was a brilliant opportunity to meet a few homebrewers outside of our own circles and to taste some cracking brews. Looking forward to next year!

Sent from my A0001 using Tapatalk

What club is going to do a side by side, Narziss vs Traditional?

Thanks to all involved, was a great first Brewcon for me. Brandon in particular was brilliant I thought. Could tell he was incredibly passionate and spoke very well. The neighbours will be wondering where all the mason jars are coming from!

Quote from: irish_goat on May 01, 2017, 12:17:58 PM
Again, massive thanks to Hingo, James, Brian, Anil, Dean, Peter and John for all the work put in behind the scenes.  :)

Thanks also to yourself Tom, and all the lads mentioned there above.

I was unable to make the whole day, but bypassed the stringent security and made it into the Club Night.

Quote from: armedcor on May 01, 2017, 10:32:59 AM
Did anyone take a picture of Brandon's second slide on yeast wrangling. I have the first slide where he showed with the cheesecloth etc.

Is it any of these you're after? Not the best quality as I was at a bad angle but have a look

Those are the ones! Cheers dude.

Sent from my ONEPLUS A3003 using Tapatalk

Quote from: Beechlawn Brewing on May 02, 2017, 08:10:52 AM

I was unable to make the whole day, but bypassed the stringent security and made it into the Club Night.

They'll have to have a look at getting more heavies in next year for the door  :P

Quote from: johnrm on May 01, 2017, 02:59:57 PM
What club is going to do a side by side, Narziss vs Traditional?

Good idea, but due to interbrewer and interbatch variance, I think the right way to do the comparison is to split a batch of wort. Unfortunately that means they'll be ready at different times...!

I made the Marzen that was on tap using a fast lager method. I brought it to Jasmin and she couldn't find any fermentation or conditioning flaws, which was interesting. That said, she did pick out a number of deviations from the typical German recipe, but that's fair enough. I wasn't really making a purely German beer.

Did she sample it early on or later? Taste buds might have been sideways.
It may be fast but its not traditional.
Its like the Decoct or add Melanoidin debate.

Does anyone have the link to the draught coolers that a German site was selling. Like the ones used for the beer during club night. I'd be interested in something like that.

Quote from: johnrm on May 03, 2017, 08:40:22 AM
Did she sample it early on or later? Taste buds might have been sideways.
It may be fast but its not traditional.
Its like the Decoct or add Melanoidin debate.

It was fairly early on, as it was the first keg to kick.

I think she was capable of separating the fermentation from the grist and I totally agree with her comments on the recipe. It 'needed' more bitterness and a less over-the-top malt bill to be like a German Maerzen. I blame Gordon Strong and his insane 7-malt recipes, which is what this was based on ... ;)

Anyway, I think the Americans won this argument. Palmer's talk was (among other things) an in-depth discussion of why fermentation and conditioning are essentially distinct non-overlapping processes; the first is accelerated by higher temps (though you should avoid these in the early stages of fermentation as you want it to go slow at the start) and cleans up off flavours. The second is sped up by cold temperatures and is more or less just clarification.