New Zealand Brewers

[ol-hazza]

Hey all, just heard about this home brew comp "Nautilus Craft Brew Championships 2015"

Not much detail yet but its Wellington Based and they have a facebook page: https://www.facebook.com/events/871345249580370/

Will keep an eye one it, hopefully its for homebrewers too.

 

[Iseneye]

Will keep an eye one it, hopefully its for homebrewers too.

From the facebook page:

Turn up for a light hearted night of enjoying home brewed craft beer from the local and brave as well as the usual BBQ and nibbles fare from the Nautilus Team

 

[ol-hazza]

I need to start paying attention to what i read

 

[Mohanz]

Seeking the collective wisdom of brewers here to save a batch...

Long story short in the quest to make that hoppy pils...I over hopped it and it tastes like a bad fruit juice... but heres where it gets weird. I had about 6 bottles which i primed with sugar, and a 19L keg which i forced carbed. I have had the keg sitting in the kegerator for weeks now, and it still tastes like arse - was about to dump it down the drain.

I just opened one of the bottles which has been sitting at room temp for maybe 6weeks or so... and it tastes really nice - it smells hoppy (not like rancid banana) and is actually pretty enjoyable.... now is there any way to save this keg by keeping it at room temp for a few weeks do you think? or have a missed the boat? would i have needed to prime it to get the same effect?

 

[Pkrd]

Junk settling out in the keg?

 

[Mohanz]

Junk settling out in the keg?

Yeah the keg is pretty clear and everything has settles out of it as far as I'm aware.

 

[PissyFingers]

Yeah the keg is pretty clear and everything has settles out of it as far as I'm aware.

I have had this happen twice, bottles were nice, keg was sweet and cloying, turned out my keg cleaning/sanitizing wasn't as good as i thought.
The bad tastes were a slight infection.

 

[Mohanz]

I did wonder that but I tried a cold bottle of the pilsner (carbed for 3 weeks then put in fridge), the warm bottle of the pilsner (out for 6+weeks at room temp) and the keg (2C in kegerator). the Cold bottle and Keg taste identical so there isn't an infection, it seems as though the temperature is the differentiation and perhaps its the conditioning that has cleaned it up. But not sure the same effect will work with the keg without the presence of additional sugar?

 

[crusader1612]

I did wonder that but I tried a cold bottle of the pilsner (carbed for 3 weeks then put in fridge), the warm bottle of the pilsner (out for 6+weeks at room temp) and the keg (2C in kegerator). the Cold bottle and Keg taste identical so there isn't an infection, it seems as though the temperature is the differentiation and perhaps its the conditioning that has cleaned it up. But not sure the same effect will work with the keg without the presence of additional sugar?

I believe you have a diacetyl problem.
there won't be any fixing it once its off the yeast. generally they call it a buttery taste, butterscotch, but sometime in beers it can be perceived itself as an overly sweet almost weird toffee flavour.

New yeast could fix the issue, but its unlikely.

 

[cycomiko]

https://www.facebook.com/nzhomebrewers?fref=nf

 

[Mohanz]

Yeah I think you could be right Crusader ah well ill just dump it and move on to my french saison.

 

[crusader1612]

Yeah I think you could be right Crusader ah well ill just dump it and move on to my french saison.

i feel kinda bad being the bearer of bad news. LOL

hopefully you've got plenty in kegs/bottle to keep you going.
my Spare room seems to be filling up with Sours lol.

 

[Mohanz]

Last weekend I set out to make a sessionable West Coast IPA, 90% American Ale, 5% Wheat and 5% Medium Crystal. Using Mosaic, Galaxy and Citra as part of the hop schedule.

Had a sample yesterday, tasting super fruity (as one would expect with 380g in the boil ) nice golden colour... but my god I overshot the bitterness by a factor of about 100:1 during my hop stand.

After one sip it dried out my entire mouth, I couldnt taste anything for about 30mins afterwards lol

One might say my hop stand experiment went horribly wrong haha. Hopefully Some over the top dry hopping will help... but I dont think the alcohol weight will carry it. Current sitting at 5.25% at 1.014 (might get down to 1.012)

 

[ol-hazza]

Last weekend I set out to make a sessionable West Coast IPA, 90% American Ale, 5% Wheat and 5% Medium Crystal. Using Mosaic, Galaxy and Citra as part of the hop schedule.

Had a sample yesterday, tasting super fruity (as one would expect with 380g in the boil ) nice golden colour... but my god I overshot the bitterness by a factor of about 100:1 during my hop stand.

After one sip it dried out my entire mouth, I couldnt taste anything for about 30mins afterwards lol

One might say my hop stand experiment went horribly wrong haha. Hopefully Some over the top dry hopping will help... but I dont think the alcohol weight will carry it. Current sitting at 5.25% at 1.014 (might get down to 1.012)

Would love to see your hop schedule for this one. 380g sounds nuts!

 

[Mohanz]

ah 350g sorry, I remember I changed the recipe on brew day to swap out Simcoe for Citra. Im pretty sure this was it:

BOIL ADDITIONS
10g Citra 60mins ~15IBU
20g Mosaic 10mins ~ 9.5 IBU
20g Galaxy 10mins ~ 12 IBU
20g Citra 10mins ~ 12 IBU

FLAMEOUT ADDITIONS
130g Mosaic - Hopstand 20mins
80g Galaxy - Hopstand 20mins
70g Citra - Hopstand 20mins

DRY HOPS
50g Mosaic - 4Days
50g Galaxy - 4Days
25g Citra - 4Days

Using Liquid yeast for the first time too WYeast American Ale II. So interesting times ahead

 

[ol-hazza]

Madness!!

I think 100g flameout was my biggest late addition, im going to have to up my game

 

[crusader1612]

ah 350g sorry, I remember I changed the recipe on brew day to swap out Simcoe for Citra. Im pretty sure this was it:

BOIL ADDITIONS
10g Citra60mins ~15IBU
20g Mosaic10mins ~ 9.5 IBU
20g Galaxy 10mins ~ 12 IBU
20g Citra10mins ~ 12 IBU

FLAMEOUT ADDITIONS
130g Mosaic - Hopstand 20mins
80g Galaxy - Hopstand 20mins
70g Citra - Hopstand 20mins

DRY HOPS
50g Mosaic- 4Days
50g Galaxy - 4Days
25g Citra- 4Days

Using Liquid yeast for the first time too WYeast American Ale II. So interesting times ahead

OverKill much?
Haha. I bet it'd be bitter.
Even in my imperial red IPA I only got to 140g flameout.

 

[ol-hazza]

Just had a look and my biggest is actually 50g additions post boil....

 

[Mohanz]

OverKill much?
Haha. I bet it'd be bitter.
Even in my imperial red IPA I only got to 140g flameout.

Haha yeah, I like to think of it as "experimenting" :rockin:
I guess i just keep drinking things from Epic brewing etc and get jealous i can never get that much flavour... forever chasing that dragon lol

 

[NZLunchie]

Haha yeah, I like to think of it as "experimenting" :rockin:
I guess i just keep drinking things from Epic brewing etc and get jealous i can never get that much flavour... forever chasing that dragon lol

Find the Epic Pale Ale clone on the forum here, you'll be surprised how little hops go into it

 

[ol-hazza]

I've been quite underwhelmed by Epic's beers, I'm starting to think that I haven't had one thats fresh enough yet because so many people love them.

That's what you get for living in a small town though.

 

[Mohanz]

Find the Epic Pale Ale clone on the forum here, you'll be surprised how little hops go into it

Yeah I've made that before actually and it was really good! I'm more thinking along the lines of Armageddon IPA & Luppilungis which has the ability to strip the enamel from your teeth because of the amount of hops in it

 

[NZLunchie]

Yeah I've made that before actually and it was really good! I'm more thinking along the lines of Armageddon IPA & Luppilungis which has the ability to strip the enamel from your teeth because of the amount of hops in it

I've got a recipe I think is close to Lupulingus if you want it, Citra, Centennial and Cascade, 376g of hops all up in a 23 litre batch. Planning to make it again this summer. Who says 8% IIPA aren't sessionable

 

[kiwirevo]

I've got a recipe I think is close to Lupulingus if you want it, Citra, Centennial and Cascade, 376g of hops all up in a 23 litre batch. Planning to make it again this summer. Who says 8% IIPA aren't sessionable

I'd certainly love to see that recipe

 

[Mohanz]

I've got a recipe I think is close to Lupulingus if you want it, Citra, Centennial and Cascade, 376g of hops all up in a 23 litre batch. Planning to make it again this summer. Who says 8% IIPA aren't sessionable

hell yeah definitely keen!!:rockin:

 

[NZLunchie]

I'd certainly love to see that recipe

hell yeah definitely keen!!:rockin:

Here she is:
Triple Sea Indian Pale Ale v2
Imperial IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.500
Total Hops (g): 376.00
Original Gravity (OG): 1.072 (°P): 17.5
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 7.92 %
Colour (SRM): 8.2 (EBC): 16.1
Bitterness (IBU): 110.1 (Rager)
Brewhouse Efficiency (%): 81
Boil Time (Minutes): 90

Grain Bill
----------------
6.000 kg Golden Promise Malt (92.31%)
0.500 kg Crystal 30 (7.69%)

Hop Bill
----------------
65.0 g Cascade - NZ Pellet (7.2% Alpha) @ 75 Minutes (Boil) (2.8 g/L)
10.0 g Cascade - NZ Pellet (7.2% Alpha) @ 30 Minutes (Boil) (0.4 g/L)
15.0 g Citra Pellet (13.5% Alpha) @ 30 Minutes (Boil) (0.7 g/L)
17.0 g Cascade - NZ Pellet (7.2% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
20.0 g Citra Pellet (13.5% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
22.0 g Cascade - NZ Pellet (7.2% Alpha) @ 5 Minutes (Boil) (1 g/L)
25.0 g Citra Pellet (13.5% Alpha) @ 5 Minutes (Boil) (1.1 g/L)
55.0 g Centennial Pellet (8.5% Alpha) @ 1 Minutes (Boil) (2.4 g/L)
57.0 g Citra Pellet (13.5% Alpha) @ 0 Minutes (Boil) (2.5 g/L)
31.0 g Centennial Pellet (8.5% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)
29.0 g Citra Pellet (13.5% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)
30.0 g Citra Pellet (13.5% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 21°C with US05, dropped to 18°C for dry hop # 1 and down to 16°C for dry hop #2.

Notes
----------------
Centenniel & Citra dry hop on day 5.
Citra only dry hop on day 10

 

[NZLunchie]

Just cooling down my NZ Pale Ale destined for some Wyeast 5112. Cant wait for this one!!! 50g hit of Sauvin at flameout, hoping to get some pineapple out of the yeast to compliment the sauvin aroma......

 

[Mohanz]

Nice one! I've still got another 30mins of boil then pitching the monster that is M27 for my 'Murican rye saison. I've heard hilarious things about how aggressive this yeast strain is

 

[Mohanz]

I've heard hilarious things about how aggressive this yeast strain is

This yeast did not disappoint boys. I mashed in at 69C (with 2C drop over 75mins) and my O.G went from 1.051 to 1.000... pfft what unfermentable sugars? So my 'Sessionable Saison' just turned 'Super Saison' with an abv of 6.7% lol. It's tasting really good in the samples so keen to get it into the keg this weekend :rockin:

Also my IPA smells like a commercial beer which makes me happy, and while it is more bitter than i would like, its not so bad you cant taste the beer, just lingers for a wee while. beer stocks are looking good again! :rockin:

 

[crusader1612]

This yeast did not disappoint boys. I mashed in at 69C (with 2C drop over 75mins) and my O.G went from 1.051 to 1.000... pfft what unfermentable sugars? So my 'Sessionable Saison' just turned 'Super Saison' with an abv of 6.7% lol. It's tasting really good in the samples so keen to get it into the keg this weekend :rockin:

Also my IPA smells like a commercial beer which makes me happy, and while it is more bitter than i would like, its not so bad you cant taste the beer, just lingers for a wee while. beer stocks are looking good again! :rockin:

It'll eat your family give it the chance....