NZLunchie
Well-Known Member
I've gone off the 500ml bottles, maybe because most of my brews are 7%
Just brewed a 10.13% Belgian Tripel. That'll be going into 330ml bottles
New Zealand Brewers
- Thread starter k-trips
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Just brewed a 10.13% Belgian Tripel. That'll be going into 330ml bottles
My Manuka saison has lasted a year because its 8%. Might dial it back to six next time.
Anyhooo, anyone used pohutakawa flowers in beer?
Anyhooo, anyone used pohutakawa flowers in beer?
NZLunchie
Well-Known Member
Some commercial brewery uses pohutakawa honey.
Donks ago I was thinking a Mexican Cerveza with pohutakawa honey. I was hoping the saltiness from the sea air from the pohutakawa trees/flowers would come through. Never brewed that though.....
Just brewed a 10.13% Belgian Tripel. That'll be going into 330ml bottles
Wow I wish I could crank my kits up a bit... At 10% is it quite a heavy beer ??
Sent from my iPhone using Home Brew
NZLunchie
Well-Known Member
My first take on this beer ended up being 11%. Only one bottle survives from that batch, to be drunk on Beervana weekend, be a week or so over a year old by then....
Nah, its quite thin because of the style of beer. It's dropped to 1.005 so .005 points of being as thin as water. Its a massive beer. Brewed specifically for an international home brew competition...http://www.sjporrchallenge.com/
Keen to share the recipe if anyone wants it. I wouldn't think it would be to hard with kits, you'd just need a few of them to boost the sugar up
My first take on this beer ended up being 11%. Only one bottle survives from that batch, to be drunk on Beervana weekend, be a week or so over a year old by then....
Nah, its quite thin because of the style of beer. It's dropped to 1.005 so .005 points of being as thin as water. Its a massive beer. Brewed specifically for an international home brew competition...http://www.sjporrchallenge.com/
Keen to share the recipe if anyone wants it. I wouldn't think it would be to hard with kits, you'd just need a few of them to boost the sugar up
Might just get better on the basics then make the move to partial, from what I have read it doesn't look to tough !!
Sent from my iPhone using Home Brew
NZLunchie
Well-Known Member
I'm more than happy to share a brew day with you if you're keen to come along to see what it's all about.
Damn I'm keen to see the recipe, I've never got that low with any of my 10%+ brews (and it's not like I don't do enough of them)
Sent from my iPad using Home Brew
My first take on this beer ended up being 11%. Only one bottle survives from that batch, to be drunk on Beervana weekend, be a week or so over a year old by then....
Nah, its quite thin because of the style of beer. It's dropped to 1.005 so .005 points of being as thin as water. Its a massive beer. Brewed specifically for an international home brew competition...http://www.sjporrchallenge.com/
Keen to share the recipe if anyone wants it. I wouldn't think it would be to hard with kits, you'd just need a few of them to boost the sugar up
Sent from my iPad using Home Brew
NZLunchie
Well-Known Member
23L batch
6kg pilsner malt
28g Motueka (6.8% AA) in the mash
45g Motueka (6.8% AA) @ 60mins
30g Liberty (4.9% AA) @ 35mins
30g Styrian Goldings (3.7% AA) @ 15mins
1kg amber belgian candi @ 15mins
1kg brown sugar @ 15mins
90min mash
75min boil
Fermented with Wyeast 3789 Trappist Blend in version 1 @ 25 degrees to get 11% and this batch is fermented with WLP645 - Brettanomyces claussenii @ 28 degrees to get 10%
NZLunchie
Well-Known Member
Planning a brew this weekend, I'll flick you a PM
Awesome cheers
Sent from my iPhone using Home Brew
Hi all, but of advice, brew in the go is mangrove jacks Checz pills, pills beer enhancer and used saflager s23 yeast, latest reading 1014, been in primary since 02/07... Currently 12 degrees... How long approx until fermentation is done with this yeast ? 1014 seems high but all my kits have had a high final reading to date... Taste seems ok.. Still minor airlock activity... Also any benefit to adding some finishing hops with this brew ? If so what ?? Cheers
Sent from my iPhone using Home Brew
Sent from my iPhone using Home Brew
NZLunchie
Well-Known Member
If you're still seeing airlock activity, chances are its still fermenting. I'd leave it. I did a double pilsner batch and was in primary for 4 weeks, that was including a diacetyl rest and lagering.
Keep checking the gravity, maybe every 3rd or 4th day. If there isnt any movement from 1.014 then its finished.
As for finishing hops, thats all on you and your tastes. I like a hoppy lager/pils so I would. If you're looking at buying some, don't, I'll hook you up some Motueka if you like, Saaz heritage, so would work in a Checz Pils OR something else I have in the freezer that takes your fancy
If you're still seeing airlock activity, chances are its still fermenting. I'd leave it. I did a double pilsner batch and was in primary for 4 weeks, that was including a diacetyl rest and lagering.
Keep checking the gravity, maybe every 3rd or 4th day. If there isnt any movement from 1.014 then its finished.
As for finishing hops, thats all on you and your tastes. I like a hoppy lager/pils so I would. If you're looking at buying some, don't, I'll hook you up some Motueka if you like, Saaz heritage, so would work in a Checz Pils OR something else I have in the freezer that takes your fancy
Definitely like a hoppy pills, don't mind the Sam Adams Nobel or the new mac hop rocker, polls... Sweet will leave it to keep doing its thing !!
Sent from my iPhone using Home Brew
crusader1612
Well-Known Member
If you're still seeing airlock activity, chances are its still fermenting. I'd leave it. I did a double pilsner batch and was in primary for 4 weeks, that was including a diacetyl rest and lagering.
Keep checking the gravity, maybe every 3rd or 4th day. If there isnt any movement from 1.014 then its finished.
As for finishing hops, thats all on you and your tastes. I like a hoppy lager/pils so I would. If you're looking at buying some, don't, I'll hook you up some Motueka if you like, Saaz heritage, so would work in a Checz Pils OR something else I have in the freezer that takes your fancy
Much like lunchie said if it's bubbling it's still fermenting. Lager yeasts tend to take longer to ferment out due to the lower temperature. A diacetyl rest is also helpful. To ensure it's completed fermentation and for....well diacetyl.
Lagering for awhile will also be useful.
Sent from my iPhone using Home Brew
NZLunchie
Well-Known Member
Ok really showing my lack of knowledge, can you explain what those two processes are
Sent from my iPhone using Home Brew
That's why we're here, sharing all the knowledge.
You'll want to do a diacetyl rest, especially for lagers/pilsners to remove the butter flavour from your beer. Ferment at lower temps, but raise for at least a day to remove it. Have a read of https://byo.com/stories/item/303-brewing-science-controlling-diacetyl for more info.
Lagering is basically dropping the temperature post diacetyl rest and leaving it there, till the beer 'pops'. You'll see the difference really quickly if you use a glass carboy. Its basically cold crashing, for a lont period of time. More info here: http://www.howtobrew.com/section1/chapter10-5.html
For comparisons sake....
The pilsners I have brewed, were fermented at 14 degrees, diacetyl rest is done on about the 4th day (18 degreees for 1 - 2 days), depending on the fermentation and gravity readings, then I lager at 4 degrees for 3 weeks. Bottle or keg after that and the beer is about as clear and crisp as any commercial lager.
NZLunchie
Well-Known Member
Ideally you want to raise the temp when the beer is about 3/4 done, so around 1.020
It won't hurt doing it now, I don't know if it will help or not. Then keep it at 3C for 3 weeks.
It won't hurt doing it now, I don't know if it will help or not. Then keep it at 3C for 3 weeks.
NZLunchie
Well-Known Member
Yup, just like you have with your past beers. It might take a little longer to carb up, but yep.
Great thanks for that, I'm going to need to get some more gear so I can get another batch underway !!
Sent from my iPhone using Home Brew
NZLunchie
Well-Known Member
And it begins
It does !! Just need to think of creative reasoning to justify lol
Sent from my iPhone using Home Brew
Oh. Its absolutely imperative that you rack the lager to a secondary. Go buy another. Today.
NZLunchie
Well-Known Member
Actually, buy 2 and another kit. Be rude not to
Picked up a little something to brew an IIPA with. Will be my first use if cone hops and I'm using 500g of them for 19L batch. It will also be the first beer I try some special Agave syrup in which I got from a friend who works at a tequila distillery, and I might throw some Casa Noble Reposado tequila in half the batch
crusader1612
Well-Known Member
Jes2xu
Well-Known Member
I was going to jump in and try to help you out....I'm late to the party! Haha. Looks like the crew has set you right! I'm new to but geeking out hard and fast!
Props getting straight into largers, i don't have the patience for that!
I agree that the next step is temp control. It has changed my beer so much! And depending on how much you want to get into this hobby.......I would check out the brewing network, especially brew strong and the Sunday session! ( not so family friendly all the time).
Give a shout outs if you have any questions for a geek that is new to it still! Haha.
Sent from my iPad using Home Brew
Sp edit
Jes2xu
Well-Known Member
Is it wrong to say I want to put my head inside your bag and breath deep?
Sent from my iPad using Home Brew
Jes2xu
Well-Known Member
When fan art and beer labels become one! Muuuuhhhhhhhahahaha.
The little lion is a hobgoblin clone, and the APA is based ( loosely) on Eddworts haus pale. Turning out to be me two best beers to date i believe!
Sent from my iPad using Home Brew
Awesome, did you do these ?? I have started to design some labels, not even close to these tho !!!! Jealous much !!
Sent from my iPhone using Home Brew
Cheers for that, agree temp control is a must sort out !! Esp before the summer months ! My favourite drop is a hoppy pills so after a few ale kits I thought it was best to get on the horse so to speak... Props to help so far from others..
Sent from my iPhone using Home Brew
Jes2xu
Well-Known Member
It looks smelly and hoppy and amazing. What strain? Hope that IPA turns out dank man!
Sent from my iPad using Home Brew
Jes2xu
Well-Known Member
Lol yeah, I enjoy geeking out with stuff like that. The last ones i did were for the stanly cup finals. Milk and normal photo copy paper work wonders bro!
Sent from my iPad using Home Brew
