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Old 08-06-2013, 09:33 AM   #501
sockmerchant
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Some belgian beers do have very strong yeast derived flavour, such as Duvel.



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Old 08-06-2013, 12:11 PM   #502
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Originally Posted by NZLunchie View Post

Bad batch maybe?
I thought it was brilliant!
Possibly, it wasn't the normal yeast derived flavours like other Belgians. It was just the off flavour you get when fermentation has been really wrong. I don't know what did it in my beers, but I got it when I tried to brew mexican cervezas when I was doing extract kits. And I had a faint hint of it in my first all grain but never since then


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Old 08-06-2013, 09:21 PM   #503
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Hi all,

I came across these courses the other day - might be interesting for anyone in the Wellington region. I think I will sign up for the one day course, and try to negotiate with the boss for some time off for the four day course..

https://weteachme.com/costanzobrewing/wellington-one-day-beer-brewing-essentials

https://weteachme.com/costanzobrewing/wellington-four-day-masterbrew-brewing-course

Cheers

Craig

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Old 08-12-2013, 05:55 AM   #504
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Originally Posted by sockmerchant View Post
23C should be fine towards the end. Could go even higher though.

yeah we can do some swapsies. Warning: most of my recent ones have been odd ball brews. I like em of course, but...be warned

I havent had in triplicate. Dont seem to see much of their beer in auckland.... odd. Hear good things about smoko too.

I compare belgian beers with the best from belgium. Tuatara Tripel does not compare well...

I think the best tripel in NZ is Moa's St Josephs. Great traditional tripel.
Well, I tried the St Joseph for breakfast post Beervana so I might need to get me another one to try when I'm not still drunk, but from what I recall its a good drop!

Tripel is still fermenting at 25 degrees. Currently at 1.012 from 1.090 and its still very much fermenting. It seems to be loving the heat it, still feels very wrong fermenting so high, but the yeast is boss. Massive spice on it with a little fruity bitterness undertone from I'm guessing the hops. Loving the taste of it! Hopefully it dries out a little more. Anything from 1.010 - 1.008 and I'll be happy!
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Old 08-12-2013, 06:15 AM   #505
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Hey NZ brewers,


Any idea where to get rice hulls from I'm in Wellington? Is there a specific shop or place to get them from?

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Old 08-12-2013, 06:49 AM   #506
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Originally Posted by LittleBroBrews
Hey NZ brewers,

Any idea where to get rice hulls from I'm in Wellington? Is there a specific shop or place to get them from?
You can't get it. And you can't import it either.
I assume its for wheat based beer? If so sparse and latter slowly.

In other news I made beer on Sunday! Zombie Dust IPA
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Old 08-14-2013, 07:24 AM   #507
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1.010.
Visible signs of fermentation have gone. No more krausen, bubbles have gone form the airlock. Time for brett to get in there and do its thing. Very happy with this so far.

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Old 08-14-2013, 12:51 PM   #508
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Generally speaking, when using brett in primary, it will finish roughly at the same time as your standard yeast.

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Old 08-15-2013, 06:59 AM   #509
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Generally speaking, when using brett in primary, it will finish roughly at the same time as your standard yeast.
All good. If it remains as it did the last taste, I'd be very happy!
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Old 08-15-2013, 07:33 AM   #510
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Good to hear. I just had a taste of my DIPA (still in the process of dry hopping), and is very promising. It has some brett trois in it. I'm not sure it will offer anything massively distinctive in this one, but its tasty so far. An 80+ IBU beer might not be the best way of seeing what taste a yeast offers :P



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Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison
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