Christmas case swap

[emnpaul]

G'day,

There was some talk of a Christmas case swap at our last (and first) meeting. Personally I'm all for it, but I was thinking we might not want to leave it too late to organise or too close to Christmas as it's a bloody busy time of year.

Any thoughts gentlemen?

[sama]

Case swap set for 16th decmber mate.10 peeps in so far ,cut off for inclusion fri 19th oct.Id think wed have to have no more than say 13 people in the swap anyhow ie brew 12 longnecks for distribution(a single batch) Marcs (to be confirmed) gonna throw on a do for us at his joint up at toukley,..kids and partners invited. Im gonna brew a kolsch for the swap,whats everyone else brewing?

[Punter]

Damn you Sama!

I was going to do a Lychee Kolsch

Oh well, will have to rethink that now

[gingerpe]

Lychee Kolsch? You big poof.

I've got a few beers coming up that I might put in the case swap depending on how good they are and whether I want to show off or keep them for myself!

It will either be a Wit, Munich Dunkel, Tripel Karmeliet clone and West-coast Red Ale.
Don't let any of these stop anyone from brewing them though. Anyone got any preferences or requests?

Pete

[Punter]

Lychee Kolsch? You big poof.

LOL.

Ok, i will do an Octoberfest then

[Stewie]

Lychee kolsch does sound interesting though.
I'm thinking of swapping either 1 of my Berliner weisse batches that are aging or a Scandinavian rye farmhouse ale. So both a bit funky and hopefully something new to taste.
December 16th is looking good for my place I will make a post about it when I get the chance

[jazzyj]

I think i will do a Scottish 60 Shilling.
Watch this space

Josh

[emnpaul]

Lychee Kolsch? You big poof.

Sick burn!

I've got choice of Helles or Boh Pils depending on what people want.

[sama]

a Scandinavian rye farmhouse ale

. Is that actually a real beer.where do you find this stuff?

[Gingerpete]

Would it be ok if I did two stubbies with different beers, instead of 1 longneck?
I've got a Munich Dunkel just out of the fermentor and I'm making a Tripel when Duane comes back from holidays.
I don't want to be greedy and take out two beer styles if anyone wanted to brew any of these styles - so let me know if anyone wants to brew any of these.

[sama]

sounds ok to me mate

[Imperiallambic]

a Scandinavian rye farmhouse ale

. Is that actually a real beer.where do you find this stuff?

not sure how well its recognised there is a few beers out there that could fall under the scandinavian category.
this is the beer that im attempting to clone.although there isnt too much info on it so kinda guessin
http://myonlineshop.net.au/warnersatthebay/bottleshop-search-nordic%20rye
I cant vouch for the quality of this beer sold here i had it in copenhagen so can only assume abit younger/fresher.

[emnpaul]

Would it be ok if I did two stubbies with different beers, instead of 1 longneck?
I've got a Munich Dunkel just out of the fermentor and I'm making a Tripel when Duane comes back from holidays.
I don't want to be greedy and take out two beer styles if anyone wanted to brew any of these styles - so let me know if anyone wants to brew any of these.

Sounds pretty good to me.

[sama]

How we all travelling with our swap beers? A month till the meet!

[Gingerpete]

Not well Sama! Despite best efforts, my triple is still just uncracked grain so far. It should be beer by next month, but might need a bit of time in the bottle before its at its peak. The Dunkel is fantastic though and will have about 2 months of lagering by the time everyone gets to try it.

How many people ended up in the case swap by your count?

[sama]

10 people.

[jazzyj]

My Scottish 60 Shilling is fermenting. I hope to bottle it on the 3rd, so by all accounts it should be ready to drink by the caseswap.

Unless I fuck it up and Ill have to speed brew a wheat.

I am trying a new yeast with this one, Lallamand West Coast Ale. Seems to be a slow fermenter, so fingers crossed it hits terminal gravity.

[Gingerpete]

Sounds good.

I for one would be interested to hear the recipes for everyones beers that they have brewed. It would be great to be able to identify any different ingredients and techniques used in each beer.

Here are mine if anyone is interested

Tripel
5.2kg Bohemian Pilsner malt
400g Wheat Malt
400g Rolled Oats (preboiled into porridge)
100g Biscuit malt
1.3kg Raw sugar

45C for 20 min
63C for 20 min
71C for 45 min
78C for 10 min

Perle Hops at 60min for Estimated 18IBU
10g Corriander at 0 min
30g Orange Zest at 0 min

90min Boil, Post boil Gravity of 1.077

Wyeast 3787 - Second pitching. 170mL of slurry
60sec O2
Pitched at 21C, Free rise to 25C and hold.

No FG yet...


Munich Dunkel

5kg Wyermann Munich
60g Carafa Special II

55C for 10 min
63C for 20 min
70C for 40 min
78C for 10min

Perle for 20IBU at 60min
15g Hallertau at 20 min

Wyeast 2308 200ml slurry into 1L starter

Pitched at 6C, raised to 8C for 10 days, 14C for 7 days.

No Gravity reading for this one as I didnt have a Hydrometer at the time!

[jazzyj]

Pete,

For the Dunkel, how did you go with that fermentation schedule.
I have never started a lager that low.
did you get any action when it was at 6 and 8 degrees.


As a comparison, my default lager fermentation is a main ferment at 12 degrees, then a diacatyl rest at 18, before an extended lagering at 2.

Horses for courses

[jazzyj]

Scottish Light 60/-
Type: All Grain Date: 17/11/2012
Batch Size (fermenter): 26.00 l Brewer: Joshua Hardie
Brewhouse Efficiency: 75.00 %

OG 1036
FG ??
ABV aiming for 3%
Ingredients

Amt Name Type # %/IBU
3.56 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 88.0 %
0.20 kg Crystal Extra Dark - 120L (Crisp) (236.4 EBC) Grain 2 5.0 %
0.20 kg Crystal Light - 45L (Crisp) (88.7 EBC) Grain 3 5.0 %
0.08 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4 2.0 %
32.00 g Hallertauer Mittelfrueh [5.20 %] - Boil 50.0 min Hop 5 17.7 IBUs
1.0 pkg BRY-97 West Coast Ale - Lallemand [35.49 ml] Yeast 6 -

Beer Profile

Bitterness: 17.7 IBUs
Est Color: 24.2 EBC

Mash In 67.0 C 75 min

Fermentation: 18C

[Gingerpete]

Pete,

For the Dunkel, how did you go with that fermentation schedule.

Thats my usual lager fermentation schedule. I've never really thought that it was overly low and I am not sure where I got 8 as my normal temp.
It usually takes about 24-48 hrs for before I notice anything happening (Gravity dropping, small krausen). I usually wait until 75% of the fermentation has been completed before I jack the temp up, but not for diacetyl reduction (I've never noticed diacetyl in any of my beers to date and have even tried a diacetyl test to pick up any trace amounts). Instead I do it to try and dry out my beer as much as possible and get to the maximum attenuation possible.

Is that your arrogant Bastard in your profile pic? How was it? The way they carry on about it on Can you brew it trying to clone it, I have always wanted to try it.

[jazzyj]

I just assumed those sub 10 degree temps would of made the yeast lethargic. clearly that is not the case though.

I also raise the temp to make sure fermentation is complete like you mention.

As for the Arrogant Bastard, I found a bottle earlier this year at Platnium Liquor. Even as a black market beer, that probably had a hard life shipped over here, it absolutely lived up to the hype.
Incredibly well made, hopped really strongly but it didnt outbalance the significant caramal malt presence. It was surprisingly red in colour, and I could only imagine how amazing it would be at the source

[emnpaul]

On the subject of lager yeast my standard ferment temp is 9 degrees for the first week then slowly ramping up for the second week before diacetyl rest if needed. It does take a bit of time, I usually have my lagers in primary for 4 weeks, but I reckon the results are worth it.

For the case swap I have shamefully resorted to a partial. I am hoping that the extract content will be made up for by the addition of some homegrown Columbus flowers.

The recipe

Perfectly Cromulent APA
1.7Kg Morgan's Stockman's Draught
2.4Kg Weyermann Boh Pils Floor Malt
20g CAscade @ 15 MIns
15g Columbus Flowers @ 10 mins
15g Cascade @ F/out
15g Columbus @ F/out
10g Centenial @ F/out
10g Columbus @ 72 Hours
US-05 @ 17 deg.

[Punter]

Guys, I have started a list below. So that we know who's beer is who's,
could you please copy and paste the list into a post and add your name next to a number.
Please put this number on your bottle caps.


1. Duane. --- Sweet Stout.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

[emnpaul]

1. Duane. --- Sweet Stout.
2.Paul (emnpaul on the forums) --- APA.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

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