New Zealand Brewers

[crusader1612]

In other news I made beer on Sunday! Zombie Dust IPA

Well Its been under dryhop since monday, and will be bottled sunday morning, with my friend, who's taking half..... although I'm beginning to regret this.
I opened the fridge to a smell of nothing but Citra, its HHUUUUUGGEEEE!!! It literally smells like a barrel of Passionfruit juice!
1.064 - 1.015 almost exactly where it should be, and there's still Citra available, which mean I could probably brew it again, if i can find the hops.

Sunday will be another brew day (got some catching up to do from my time off).
Dubbed the Sons of Liberty American Porter.
A Robust Porter, Generously hopped with 100% Amarillo Hops.

 

[kiwirevo]

Well I transferred and dry hopped my super beer today, it's crept up a tiny bit since last measured, it's now 20.7%. Had a little taste as well and whilst the maltiness is still the same the citrus has died down a little and there's a mint flavour coming through

 

[kiwirevo]

I also bottled half of my chocolate porter and put the other half onto 100 grams of karajoz coffee beans

 

[LittleBroBrews]

Any one know where i can get this stuff from? convertase AG-300. Used to break down the complex sugar chains in beer wort. Commonly found with wine making though.

 

[NZLunchie]

Any one know where i can get this stuff from? convertase AG-300. Used to break down the complex sugar chains in beer wort. Commonly found with wine making though.

http://www.haurakihomebrew.co.nz/wine-yeast/788-amylase-enzyme-25gm.html ?

 

[NZLunchie]

Just bottled the tripel. Finished at 1.008. Absolutely stoked with how it tastes now :rockin: Can't wait to try it carbed!

Cheers
J

 

[crusader1612]

Just bottled the tripel. Finished at 1.008. Absolutely stoked with how it tastes now :rockin: Can't wait to try it carbed!

Cheers
J

Feel free to send us a bottle haha

 

[sockmerchant]

http://www.haurakihomebrew.co.nz/wine-yeast/788-amylase-enzyme-25gm.html ?

I would very much caution against using this kinda stuff. If you do, it had better be as part of your mash. There is no effective way of shutting down the enzymes, and you will very likely end up with a gravity of 1.000 or below.

I tried it once on a failed batch and it ended decidedly ****e

 

[NZLunchie]

Feel free to send us a bottle haha

That's the plan along with a stout

 

[crusader1612]

That's the plan along with a stout

Looking forward to it. I'll get a beer or two away when I can.

 

[kiwirevo]

Written recipes and going to buy the ingredients today for a Citra Saison and another super beer, Super Stout

 

[crusader1612]

Written recipes and going to buy the ingredients today for a Citra Saison and another super beer, Super Stout

Citra saison sounds super interesting

 

[kiwirevo]

Citra saison sounds super interesting

Yeah, also throwing a little beech smoked malt into it, should be very interesting

 

[kiwirevo]

I was a little disappointed as I had to go with Wyeast Belgian Saison, but I wanted the French Saison as I understand it's easier to work with, the belgian like 30 degrees which might be hard at this time of year. But it was free since its a bit older, I'll just create a starter for it.

 

[crusader1612]

I was a little disappointed as I had to go with Wyeast Belgian Saison, but I wanted the French Saison as I understand it's easier to work with, the belgian like 30 degrees which might be hard at this time of year. But it was free since its a bit older, I'll just create a starter for it.

French Saison ios a bit of a pain to work with as well. Although it'll eat through everything!that Brown Saison I gave you awhile back had 3711 in it, and I mashed at 68ish and it went down to 1.008.
The belgian will probably end a bit higher than that.

Any chance of a bottle of this when it's done? lol.

 

[kiwirevo]

French Saison ios a bit of a pain to work with as well. Although it'll eat through everything!that Brown Saison I gave you awhile back had 3711 in it, and I mashed at 68ish and it went down to 1.008.
The belgian will probably end a bit higher than that.

Any chance of a bottle of this when it's done? lol.

Absolutely, even if it's terrible

 

[crusader1612]

Absolutely, even if it's terrible

I like saison and I like cotta hops so how could it be bad. Lol.

 

[kiwirevo]

I like saison and I like cotta hops so how could it be bad. Lol.

Cotta Hops?

 

[crusader1612]

I like saison and I like cotta hops so how could it be bad. Lol.

*Citra

 

[kiwirevo]

*Citra

Is cotta some code for citra or was it just an auto correct fail

 

[crusader1612]

Is cotta some code for citra or was it just an auto correct fail

Auto correct fail! Lol

 

[MacrosNZ]

and so it begins again...

 

[kiwirevo]

and so it begins again...

Nice

 

[NZLunchie]

and so it begins again...

Might need to check mine. I have a feeling its still a little to cold for them to sprout in the mighty Manawatu...

 

[kiwirevo]

Mashing Super Stout today will do the 10+ hour boil tomorrow

 

[crusader1612]

Mashing Super Stout today will do the 10+ hour boil tomorrow

thats huge!

 

[kiwirevo]

It might become the norm for me

 

[kiwirevo]

Did most of the boil today, boiled 55L down to 25L, will do the remainder tomorrow. (been sick with bronchitis so don't want to push it too much)

 

[kiwirevo]

1.186 after adjusting for the temp. Got 19Litres and it's the best efficiency I've ever gotten of 73.5%. Yeast started bubbling within hours of going in

 

[NZLunchie]

1.186 after adjusting for the temp. Got 19Litres and it's the best efficiency I've ever gotten of 73.5%. Yeast started bubbling within hours of going in

What FG you aiming for?