Long time reader, First time poster

[LiamRick]

Hey guys,

been brewing a couple of years now, using the internet, HBT and a few books to catch up on the science of brewing while making my varied range of beers. Often in the middle of a brew frantically searching the forums to see anecdotal evidence to whether i ruined my wort - from skunk infused cat **** IPA to a surprisingly professional tasting lager id say ive brewed around =>10.

My aim from brewing is to eventually develop 1. my own recipes that reflects what i love about beer. and 2. understand what i love about beer, i often see people beer tasting going "this has hints of passionfruit and herefordshire's rolling grass hills" while my vocabulary and palette isn't quite in tune with each other yet.

Beer styles i like
Originally from London, i drank a lot of english bitters/cask ales when i was there, alot of european pilsners german/czech alot of lagers, now in New Zealand i've been blessed with some amazing beers here, as well as a lot of fresh hopped beers from Nelson using the likes of Nelson Sauvin, Waimea, Motueka. Not too many european styles, mostly NZIPAs WCIPAs which ive really started to love. Love a good stout, although some stouts i find undrinkable! So really hit and miss there - its normally the speciality stouts with adjuncts like coffee or chocolate that i really dont like.

Favourite brewery here bar none is McLeods brewery - if anyone finds any of their beers id highly reccomend. Garage Project Brewery also very good - has a big following worldwide i hear now.

As you can see i pretty much like all beers haha, id say the only style i rarely drink is Hazy IPAs, especially the super fruity ones like citrusy/tangerine flavours. But every now and then i try one i really like so they are growing on me.

Beer styles i want to learn to brew

Everytime i go back to the UK i realise how amazing Cask Ales are and how we need to make sure they dont disappear. - Timothy Taylor, Doombar, Proper Job come to mind, love them all. Any reccomendations on reading/techniques let me know!

Perfect my Pilsners

I really struggle to get a great tasting pilsner, not sure why, but ive recently invested in pressure fermentation and learnt that as ive heard it can counteract some of the flaws in fermentation you may have. I also think i may try no-chill as it takes me ages to chill down my wort - which could be a contributing factor.

Set-up

I have a 30L brew kettle by DigiBoil and i do BIAB. eventually i may buy a bigger/better setup but i quite like modifying my method right now.

I use a Fermzilla 30L all rounder with no unitank - dry hopping and additions i use two sous vide magets, attached to a bag on string, and i just lower the magnets into the liquid.

4 kegs that i got for cheap second hand - some needed seals and washers fixed but dont lose pressure now which is great.

Fermentation Chamber - i have a Kelvinator upright fridge that someone was throwing away - had a mould infestation. Few days of hard work getting it sanitary and its been a solid workhorse FOR FREE. Was very yellowed so Spray painted it with chalkboard paint, so i can write brew info on it. Made a little makeshift shelf, attached a tap. Spunding valve is new - trying to do pressure fermentation for the czech pilsner im doing here. Question if anyones made it this far....am i overcomplicating by doing controlled cold ferment AND pressure fermentation? Should i just do higher fermentation if i can easily control lager temps? Or is it better this way?

Also in the process of turning my brew area into a tiki bar too, so will post that if anyones interested. IF you can tell im all about tinkering and DIY...

Look forward to meeting you all and helping me get better at homebrew!

Bonus pic of an awesome package design by Tuatara brewery - they put a glass mould of a reptile scales on the neck of every bottle! So i've kept a bunch of those for future bottling brews.

 

[T Murph]

@LiamRick you are progressing very well. And welcome to the madness we call a hobby. To answer your question, you are doing it right. Temperature control is one of the most important task in brewing. When you ferment with controlled temperature, ie your reperposed fridge, and maintain an oxygen free environment and maintain natural Co2 pressure your beers will always be better. Once my wort is transferred into the fermenter, it is never subjected to air again until it is dispensed into a glass as a finished beer. Always avoid contact with atmospheric air and you will enjoy better beers that last longer.

 

[LiamRick]

@LiamRick you are progressing very well. And welcome to the madness we call a hobby. To answer your question, you are doing it right. Temperature control is one of the most important task in brewing. When you ferment with controlled temperature, ie your reperposed fridge, and maintain an oxygen free environment and maintain natural Co2 pressure your beers will always be better. Once my wort is transferred into the fermenter, it is never subjected to air again until it is dispensed into a glass as a finished beer. Always avoid contact with atmospheric air and you will enjoy better beers that last longer.

Thanks T Murph, look forward to seeing yours and everyones brews, cheers

 

[An Ankoù]

Welcome indeed.
I'm from just across the water in Brittany.

its normally the speciality stouts with adjuncts like coffee or chocolate that i really dont like.

I thought it was just me. Every time I look at a recipe its vanilla or tonka beans or andouillette or whatever. Really don't like them.

 

[LiamRick]

Welcome indeed.
I'm from just across the water in Brittany.

I thought it was just me. Every time I look at a recipe its vanilla or tonka beans or andouillette or whatever. Really don't like them.

Thanks for welcome. Brittany to New Zealand is quite some swim! Love that part of the world though

 

[beren]

Welcome indeed.
I'm from just across the water in Brittany.

I thought it was just me. Every time I look at a recipe its vanilla or tonka beans or andouillette or whatever. Really don't like them.

You’re not a fan of chorizo porter???