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Author Topic: I will be brewing ....  (Read 943927 times)

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Offline Bradobk

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Re: I will be brewing ....
« Reply #6980 on: March 07, 2018, 09:49:33 PM »
Or should it be more Fuggles and less EKG?

Offline FishersFirst

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Re: I will be brewing ....
« Reply #6981 on: March 08, 2018, 06:22:07 AM »
Looks good.

Offline Doomed

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Re: I will be brewing ....
« Reply #6982 on: March 08, 2018, 07:28:13 AM »
So that's the one I'd leave out if you want to be a boring traditionalist fart like me.

Yep, leave it out then use it as a dry hop!  :93:

Offline Leprechaun

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Re: I will be brewing ....
« Reply #6983 on: March 08, 2018, 07:54:11 AM »
In a porter?...

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Offline Doomed

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Re: I will be brewing ....
« Reply #6984 on: March 08, 2018, 11:07:46 AM »
In a porter?...

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Hell yeah!

Offline labels

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Re: I will be brewing ....
« Reply #6985 on: March 08, 2018, 07:03:23 PM »
In a porter?...

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Hell yeah!
Sacrilege!
Just another Adelaide brewer

Offline Mark D Pirate

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Re: I will be brewing ....
« Reply #6986 on: March 08, 2018, 08:21:39 PM »
Doomed would dry hop a fly " that looked at him wrong "
I accidentally dry hopped some cheese and rather enjoyed it
Life begins at 40 ....IBUs

Offline Hatchy

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Re: I will be brewing ....
« Reply #6987 on: March 08, 2018, 08:48:49 PM »
I don't see why you wouldn't dry hop a porter just because it's a porter. I'm not a huge fan of dry hops, but I don't see why a porter shouldn't be dry hopped.
I have nothing interesting to add here.

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Re: I will be brewing ....
« Reply #6988 on: March 08, 2018, 08:54:39 PM »
You can do anything you like - it's home brewing so I agree. However, you're not supposed to posting in the 'I will be brewing' thread, it's for brewers - currently brewing.

 :P
Just another Adelaide brewer

Offline Mark D Pirate

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Re: I will be brewing ....
« Reply #6989 on: March 08, 2018, 09:28:14 PM »
You can do anything you like - it's home brewing so I agree. However, you're not supposed to posting in the 'I will be brewing' thread, it's for brewers - currently brewing.

 :P
So my clove / bananananana hefe is allowed? Wooooot ! I had a friend of a friend mule yeast through cuntoms and brewed without getting " balder force " ( read rent a cops ) twigging .
Pirate win !
Life begins at 40 ....IBUs

Offline Hatchy

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Re: I will be brewing ....
« Reply #6990 on: March 08, 2018, 10:50:20 PM »
You can do anything you like - it's home brewing so I agree. However, you're not supposed to posting in the 'I will be brewing' thread, it's for brewers - currently brewing.

 :P


My tail is firmly between my legs now. I need a 'what I'd do if I was brewing' thread. It's getting close to five years since I've brewed at a house that I lived at. I've got plans for the brewery I'll build once I finish uni, but that's still a couple of years away.
I have nothing interesting to add here.

Offline DrSmurto

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Re: I will be brewing ....
« Reply #6991 on: March 12, 2018, 11:42:52 AM »
Brewing a rye golden ale today with homegrown Victoria hops. Kegging a rye golden ale (Simcoe/Centennial/Columbus) too so i can reuse the yeast cake (Gigayeast Vermont IPA). Nice way to spend a public holiday.

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Offline Jules11

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Re: I will be brewing ....
« Reply #6992 on: March 14, 2018, 09:49:42 PM »

Brewing an Altbier tomorrow for case swap meet.

80% Pils
10% Munich II
5% Caramunich III
2% Roasted Barley
1% love

Gernam Ale wyeast 1007, Halertau & Saaz hops.

Offline Leprechaun

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Re: I will be brewing ....
« Reply #6993 on: March 14, 2018, 10:06:43 PM »
Be careful with that roast Jules. Sometimes less is more.

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Offline Jules11

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Re: I will be brewing ....
« Reply #6994 on: March 14, 2018, 10:18:42 PM »
Thanks, maybe I'll just go 1%.

Offline MAH

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Re: I will be brewing ....
« Reply #6995 on: March 14, 2018, 10:47:33 PM »
For me if it's not spalt it's not Alt. A single addition of spalt at 60mins to get to 45 IBU, is an important part of replicating the best Alts.

I also believe the predominant malt should be Munich, easily 70% of the grist. The rest can be all pils or 20% pils + 10% melanoidin. Then add enough carafa for your desired colour. No crystal malts.

Mash around 66C and ferment cool with 1007

This approach was described to me many years ago by TDH from Grumpys. I've brewed it quite a few times and it comes very close to the beers I tried in Dusseldorf.


Brewing an Altbier tomorrow for case swap meet.

80% Pils
10% Munich II
5% Caramunich III
2% Roasted Barley
1% love

Gernam Ale wyeast 1007, Halertau & Saaz hops.

Offline punkin

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Re: I will be brewing ....
« Reply #6996 on: March 15, 2018, 05:03:52 AM »

Brewing an Altbier tomorrow for case swap meet.

80% Pils
10% Munich II
5% Caramunich III
2% Roasted Barley
1% love

Gernam Ale wyeast 1007, Halertau & Saaz hops.

That's 98%
http://www.stilldragon.com.au/ for all your distilling related needs.

Offline Hatchy

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Re: I will be brewing ....
« Reply #6997 on: March 15, 2018, 06:49:46 AM »

Brewing an Altbier tomorrow for case swap meet.

80% Pils
10% Munich II
5% Caramunich III
2% Roasted Barley
1% love

Gernam Ale wyeast 1007, Halertau & Saaz hops.

That's 98%

2% mystery.
I have nothing interesting to add here.

Offline DrSmurto

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Re: I will be brewing ....
« Reply #6998 on: March 15, 2018, 12:31:11 PM »
For me if it's not spalt it's not Alt. A single addition of spalt at 60mins to get to 45 IBU, is an important part of replicating the best Alts.

I also believe the predominant malt should be Munich, easily 70% of the grist. The rest can be all pils or 20% pils + 10% melanoidin. Then add enough carafa for your desired colour. No crystal malts.

Mash around 66C and ferment cool with 1007

This approach was described to me many years ago by TDH from Grumpys. I've brewed it quite a few times and it comes very close to the beers I tried in Dusseldorf.


Brewing an Altbier tomorrow for case swap meet.

80% Pils
10% Munich II
5% Caramunich III
2% Roasted Barley
1% love

Gernam Ale wyeast 1007, Halertau & Saaz hops.

100% in agreement. It's also not an alt if you ferment it with Nottingham dry yeast ffs.


Offline Jules11

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Re: I will be brewing ....
« Reply #6999 on: March 15, 2018, 11:11:51 PM »
How about we call it "Altbier inspired" and keep the peace?

Zum Uerige's Altbier uses pilsner, crystal and roasted malt.  I copied that, but instead of Spalt I had some hallertau & saaz, which is close enough this time.
I'll be happy if it's a good beer whatever it's called.

Brew day went well, fingers crossed for fermentation.  Fermenting at 17c