New Zealand Brewers

[crusader1612]

Cheers - I might end up doing a couple of brews. and just have a play. Same malt back bone, different hops. I REALLY wanna play with Citra. I've heard good and bad (cat piss) so wanna see what all the fuss is about.

Motueka has to be one of my all time favourite hops, so might do an APA with it instead...

Thanks for the input lads, I"ll keep you posted with how it turns out, when its brewed

Well once your IIPA is done we'll do a swap of that and maybe another beer? That way I won't steal all your stocks lol.

 

[NZLunchie]

Well once your IIPA is done we'll do a swap of that and maybe another beer? That way I won't steal all your stocks lol.

For sure. Gotta get my ferm fridge in and hooked up first. Want to give a big beer as much chance as I can

 

[sockmerchant]

Man... I dont know the hell gets catpiss from Citra. Go get yourself a C!tra by Liberty Brewing. Freakin awesome beer!

I reckon to get the best idea of what a hop has to offer, do a single hop beer.

As crusader said, the middle additions are a waste of hops. My most recent APA's first addition was at 30mins, then i dumped another 150is g of hops over the last 15 mins to flameout. Its hoptastic. For more IBU's, bump up the 60mins, then dont do anything till you get to 15.

 

[NZLunchie]

Man... I dont know the hell gets catpiss from Citra. Go get yourself a C!tra by Liberty Brewing. Freakin awesome beer!

I reckon to get the best idea of what a hop has to offer, do a single hop beer.

As crusader said, the middle additions are a waste of hops. My most recent APA's first addition was at 30mins, then i dumped another 150is g of hops over the last 15 mins to flameout. Its hoptastic. For more IBU's, bump up the 60mins, then dont do anything till you get to 15.

Yeah I got the Citra, because of C!tra. 10/10 from me on that! Beautiful beer!
Cheers for the advice on the additions, good to get it sorted before I brew it right

I have done a couple of SMaSH beers and I was thinking about a couple (more maybe now) single hop beers just to see how they roll before brewing.

 

[crusader1612]

Yeah I got the Citra, because of C!tra. 10/10 from me on that! Beautiful beer!
Cheers for the advice on the additions, good to get it sorted before I brew it right

I have done a couple of SMaSH beers and I was thinking about a couple (more maybe now) single hop beers just to see how they roll before brewing.

Yeah the Liberty citra is amazing! Had it for the first time at Kiwi Beerfest last weekend. great day, great beer. I'd love to get my hands on a recipe for it.....

I've got some citra and scored some amarillo too. Cascade and Mot IPa this week sometime hopefully, need to cold crash my IIPA tomorrow.

 

[sockmerchant]

Brewed my first (intentional) sour beer today. An Oud Bruin.

Guess we'll see how it went in 6 months to 2 years

 

[NZLunchie]

Since I don't have to much Sauvin or Simcoe to play with, I revised the hop schedule to be something like this 90min boil:

28 g Cascade @ 75min
7.0 g Cascade @ 30min
7.0g Citra @ 30min
17g Cascade @ 10min
17g Citra @ 10min
22 g Cascade @ 5min
22 g Citra @ 5min
57.0 g Cascade @ 1 Minute
57.0 g Citra @ 0 Minute
29.0 g Cascade @ 5 Days (Dry Hop)
29.0 g Citra @ 5 Days (Dry Hop)
29.0 g Citra @ 10 Days (Dry Hop)

Reckon that'll work?

 

[sockmerchant]

Looks fine, though I would halve the flameout additions. Cascade in particular can get way too vegetal and grassy with huge amounts

 

[crusader1612]

Since I don't have to much Sauvin or Simcoe to play with, I revised the hop schedule to be something like this 90min boil:

28 g Cascade @ 75min
7.0 g Cascade @ 30min
7.0g Citra @ 30min
17g Cascade @ 10min
17g Citra @ 10min
22 g Cascade @ 5min
22 g Citra @ 5min
57.0 g Cascade @ 1 Minute
57.0 g Citra @ 0 Minute
29.0 g Cascade @ 5 Days (Dry Hop)
29.0 g Citra @ 5 Days (Dry Hop)
29.0 g Citra @ 10 Days (Dry Hop)

Reckon that'll work?

Looks Nice!

 

[sockmerchant]

I brewed a Rye Saison today. Mostly pils, around 20 % rye, a touch of dark wheat, and some candi syrup to give it colour. Pitched WLP670, which is a saison yeast and brett. No idea which either of the strains are, but its reviewed positively. Its about 30IBUs, mostly styrian goldings with a bit of amarillo at 5mins.

Been meaning to do a mixed fermenation saison for a while, so I hope it turns out well.

I will be doing a 100% brett saison in the next month or so using Brett C.

 

[Pkrd]

Brewed up a Vienna/Simcoe smash tonight. Mashed for two hours (somehow I thought I could pick up kids and make/eat dinner within 60 minutes).

 

[crusader1612]

Brewed up a Vienna/Simcoe smash tonight. Mashed for two hours (somehow I thought I could pick up kids and make/eat dinner within 60 minutes).

Ha! thats a big ask for anyone!

On a separate note I'm doing a smoked porter, for the Twisted Hop Local Competition in the next month.
1kg maris otter
1kg smoked malt (not peated)
0.5kg brown malt
0.2kg med crystal
0.15 pale choc
0.15 torrified wheat
50g black patent
trying the malts from craftbrewing.co.nz this time, see if theres an difference.
apart from smoked, which i got from brewshop.co.nz
columbus for bittering and willamette @ 30 and FO
43IBU, aiming for 70% efficiency 1.056ish.
only an 11 litre batch
1028 for yeast i think?!:rockin:

 

[NZLunchie]

Brewed up a Vienna/Simcoe smash tonight. Mashed for two hours (somehow I thought I could pick up kids and make/eat dinner within 60 minutes).

Woulda got more sugars out of it surely I did a 90min mash with Vienna on my Orbital SMaSH, come out nicely.

 

[Pkrd]

Woulda got more sugars out of it surely I did a 90min mash with Vienna on my Orbital SMaSH, come out nicely.

Got 1.058, was expecting 1.052.
To make up for it I brewed a light blonde this afternoon: 1.026

 

[crusader1612]

Just started the boil on my Smoke-screen Porter, so farso good, although a small mishap spilling some grain into the water, without bag, filtered it through the bag again, following lunchies BIAB advice, to use a small sparging step, to increase efficiency.

Last night was a case swap with the local christchurch guys, some good beers were drunk which was good.

 

[NZLunchie]

Just started the boil on my Smoke-screen Porter, so farso good, although a small mishap spilling some grain into the water, without bag, filtered it through the bag again, following lunchies BIAB advice, to use a small sparging step, to increase efficiency.

Last night was a case swap with the local christchurch guys, some good beers were drunk which was good.

Nice work. How'd your efficiency come out?

 

[crusader1612]

Nice work. How'd your efficiency come out?

Came out really good like 75% for BIAB. I struggle to get that with standard mashing.

Only mishap I had was my 1028 wyeast was infected so had to use s-04, which I didn't wanna do. Nevermind

 

[sockmerchant]

Brewed a flanders red yesterday. Went pretty smoothly. Sucks that the feedback loop on these beers is 6 months - 2 years. So, wont know if i screwed up for ages

Fermenting it in a plastic bucket for a few months. Hoping to get a fairly sour flanders red. I didnt pitch any additional yeast with the rosealare. It was cracking by this morning though.

 

[crusader1612]

Nice work. How'd your efficiency come out?

Oh and I used craftbrewing.co.nz. Man their crush is pretty damn good! I had brewshop Marias otter left over from another brew see the difference in crush. Definitely use them again for malts and hops. All the hard to get stuff from brewshop

 

[Pkrd]

Bottled my Simcoe/Vienna smash last night. Think this will be pretty good.
Also bottled my light centennial blonde, dry hopped with a little Simcoe. 3.1%, bit higher than I wanted.

Fermenters are now all empty so I might get going with the craftbrewing Epic clone.

 

[crusader1612]

Bottled my Simcoe/Vienna smash last night. Think this will be pretty good.
Also bottled my light centennial blonde, dry hopped with a little Simcoe. 3.1%, bit higher than I wanted.

Fermenters are now all empty so I might get going with the craftbrewing Epic clone.

I haven't had a close look at the craftbrewing kit. I assume it the same malt bill as the CYBI recipe, withthe hops etc.?

On a separate note, I have a stuck fermentation!!!!!!!! FFS sitting at 1.028 I've tried shaking and repitching. increased temperature etc.

Next step, is a sugar addition, but I don't want ot so harsh. tempted with belgian candi sugar?? make it myself?!

 

[Pkrd]

I haven't had a close look at the craftbrewing kit. I assume it the same malt bill as the CYBI recipe, with the hops etc.?

Yeah pretty much CYBI, which I think is based on that podcast with Luke Nicholas.
Boiling now. Lotsa hops!

Good luck getting unstuck.

 

[sockmerchant]

I haven't had a close look at the craftbrewing kit. I assume it the same malt bill as the CYBI recipe, withthe hops etc.?

On a separate note, I have a stuck fermentation!!!!!!!! FFS sitting at 1.028 I've tried shaking and repitching. increased temperature etc.

Next step, is a sugar addition, but I don't want ot so harsh. tempted with belgian candi sugar?? make it myself?!

Yikes that's high. You may have had a crappy mash and got left with loads of unfermentable sugars

If repitching yeast didn't achieve anything, that would be my guess.

You could cool it a bit and try a lager yeast. Lager yeast can eat through more complex sugars.

If it were me, I'd pitch some Brett C and leave it for a couple of months then dry hop. But I've been all about the wild yeast and bugs lately.

 

[NZLunchie]

If it were me, I'd pitch some Brett C and leave it for a couple of months then dry hop. But I've been all about the wild yeast and bugs lately.

I like your style!
I'm thinking of throwing some bugs in a RIS and leaving for at least 12 months. Reckon it'll be ok?

 

[crusader1612]

If it were me, I'd pitch some Brett C and leave it for a couple of months then dry hop. But I've been all about the wild yeast and bugs lately.

In my Smoked Porter?? How would that change the outlay of the beer, and the smokiness, any ideas on how it would taste? I've got hold of some WLP090, I might be able to pitch that and see what happens, after racking to secondary. Then if its still no good I might give you Brett job a go. I'm just wondering what it would taste like??

 

[sockmerchant]

erm.... I dont think it would be the best candidate. The bugs will leave very little in the beer. Will bone dry when they are done.

I dont think the roasted malts would be agreeable in a beer like that.

What bugs were you thinking of using? If you want to do a sour beer i'm maybe look at doing a flanders brown. Or maybe something a long the lines of the 8 wired grand cru

basically... if you are going to tie up a carboy for a year... you dont want to screw around

 

[sockmerchant]

In my Smoked Porter?? How would that change the outlay of the beer, and the smokiness, any ideas on how it would taste? I've got hold of some WLP090, I might be able to pitch that and see what happens, after racking to secondary. Then if its still no good I might give you Brett job a go. I'm just wondering what it would taste like??

thought you were talking about the epic clone. With a smoked porter.... probably not for the reasons i put on the post before.

I'd try the lager yeast though.

 

[NZLunchie]

erm.... I dont think it would be the best candidate. The bugs will leave very little in the beer. Will bone dry when they are done.

I dont think the roasted malts would be agreeable in a beer like that.

What bugs were you thinking of using? If you want to do a sour beer i'm maybe look at doing a flanders brown. Or maybe something a long the lines of the 8 wired grand cru

basically... if you are going to tie up a carboy for a year... you dont want to screw around

Yeah I have no idea, hence the question, but you're right. I wanna do it properly since it will tie up a carboy for 12+ months.

So ya reckon a big stout wouldn't be ideal to sour/bug?

 

[sockmerchant]

Yeah I have no idea, hence the question, but you're right. I wanna do it properly since it will tie up a carboy for 12+ months.

So ya reckon a big stout wouldn't be ideal to sour/bug?

I havent tried it, but i dont think it would work. Would steer clear of hoppy and roasty when souring. hoppy can be done with brett. Stll dont think roasty would be a good idea, but someone might have done it

 

[crusader1612]

I havent tried it, but i dont think it would work. Would steer clear of hoppy and roasty when souring. hoppy can be done with brett. Stll dont think roasty would be a good idea, but someone might have done it

Well I needn't worry about this beer anymore, picked up a starter from a fellow brewer of WLP090, came home to rack over, and found a nice white film on top of the smoked porter. Result: INFECTION.
I think base on what I've read is because it didnt ferment properly, the yeast either died or went to sleep, and subsequently when pitchign new yeast, whats happend is the unclean cloth has bugs in it, and they took hold no yeasties or enough alcohol to keep thge white stuff at bay..... I'm pissed off, but nevermind live and learn.