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Hi Guys, a couple of you know me or my brews. I'm a home brewer in Auckland and I've been brewing for just over a year (anniversary was on 28th of April). To celebrate I brewed my 30th and 31st beers! I started with the usual Coppertun kit with the Munich Lager, then quickly started modifying...

If you brew it let me know how it goes

Here's the Scarlet clone recipe, next time I'd increase the warrior by a gram or two as it doesn't have the punchy bitterness of real Scarlet, but I will brew it again so I'll send some when I do that as this current batch it's getting drunk fast...

Glad you like it, the carbonation should be higher but I think the yeast has gone to sleep, I also think it may be higher abv than 11% because there's a different calculation that's more accurate for high abv and that puts it at 12%. Thanks for the review. Do you have a link as to how to make...

I guess I mean right as in the final product being as good as or better than the individual parts

All the DFH brews are made with grape must so the grain and grapes coferment together. I guess I'll just have to try a few bottles when I'm bottling my beers add some wine and see how they go.

I guess it will be a huge trial and error thing, there's so many wines and so many beers that blending is going to be near impossible to get right

Has anyone added a wine to a beer after it's fermented? It's a hard thing to search for as I get a lot of wine or beer results. I was thinking about Pinot Noir & Porter or maybe a Sauvignon Blanc & Nelson Sauvin Pilsner. Just adding 1-2 % abv increase via the wine, what ever volume that would...

Just opened another bottle that I knew was more carbed than the rest as i fill a couple of plastic bottles first when I do my bottling and they get more yeast. There's maybe some peppermint to the aroma but its quite muted, i think a hop back or dry hop would improve the overall aroma, but the...

I just opened another bottle but it's barely carbed, I'm thinking there's not enough yeast still in suspension so carbonation may take a while. However, this is the best undercarbed beer I've ever had!

I'd agree with that, very much an acquired taste anyway but I brewed a partly smoked beer that was much more difficult to drink vs my 100% medium peated beer

Thought I'd attached the photo

Well I just opened my first bottle of hopped lately? And although still not properly carbed it has a very deep brown colour, the aroma is a combination of caramel, toffee, pine and richer fruits, like apricot, maybe Xmas cake, and some faint permanent marker, despite the sweet aromas it still...

That's all good mate, it's a very nice beer. I'm not sure I'd make any changes, I like the spiciness the rye gives it.

Crusader sent me a bottle to try :D So here's my notes. Colour is dark brown, can't see the light through it except for through the copper brown edges. The head is good sized off white which fell to a thin layer around the edge after a while. Aroma has an earthy vanilla with some passionfruit...

I was my pleasure Crusader, I'll be opening your Code Brown tonight

This is a good article that is partly the reason I decided to try this beer. Have a read, it's quite interesting http://www.mrmalty.com/late_hopping.php

Oh and since it's not really red and since it's only late hop additions I changed it's name to 'Hopped Lately?'

I'm pretty pleased with it at the moment, it's quite bitter, but being 11% and quite malty as well it works. the hop flavour is good, the aroma may be the thing that will be lacking, but I won't know that until it's carbed.

Bottled it today and had another taste, can't wait to try it carbed.