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#131 erice

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Posted 21 December 2018 - 06:59 PM

just downed a rather pleasing dutch

 

trio extra stout 

 

Extra_stout2.jpg

 

reasonably priced at pak'n'slave

 

Stout 7,2%

Velvety, rich, sweet, slightly bitter, with hints of coffee and caramelized sugar

can 500 ml

 

https://www.uniteddu...com/trio-stout/


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#132 Crazyhorse

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Posted 22 December 2018 - 08:59 AM

A nice morning off Butler Point....making hooch!

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""Some ships are designed to sinkā€¦ others require our assistance."" Nathan Zelk, Commander US submarine Montpelier (SSN 765) 

#133 muzled

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Posted 17 January 2019 - 01:57 PM

Put down a Saison last Thurs, as of this morning it was still bubbling away!  So much for thinking I'd have it bottled by now.

 

It's a mix of an expired lager malt (only expired because of the yeast that came with it), a pilsner malt, saison yeast and some mandarina bavaria hops.

 

Hopefully it comes out better than the last batch which went down the drain due to an infection.  As soon as I opened the lid on a bottle it just foamed out until there was nothin' left.  :(

 

Thoroughly disappointing as it was what I was going to drink on the boat over xmas (was a nice NZ Pale ale with loads of extra hops).  I had to go out and buy two slabs of Epic, which other than the cost was quite enjoyable.


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#134 erice

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Posted 17 January 2019 - 05:20 PM

imho

 

it's now too hot for the average home brewer who doesn't treat his brew space like a forensic lab

 

once the temps are up round 25?C it is chlorine scrub downs of EVERYTHING

 

which few hobbyists achieve

 

what worked for me was brewing ales 15-20C

 

lagers below 15C

 

and having summer off


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#135 muzled

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Posted 17 January 2019 - 05:32 PM

isn't that the whole idea of saison yeast though, that it can handle up into the 30's.

 

Mines been sitting at 24-25 which is surprisingly low.  (and perhaps while it's still burping away)


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#136 erice

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Posted 17 January 2019 - 06:09 PM

the yeast can handle the heat

 

but virtually all wild yeasts can too ('cept the ones that live in the fridge)

 

the saison is slowed by the fact that it has been bred to produce pleasant tasting beer

 

the wild yeasts don't have that limit

 

they have been breed to be first to the sugar

 

and they are FAST

 

if you want the dry saison yeasts to have a chance at waking up and getting going at 25C

 

ALL WILD YEASTS EVERYWHERE IN THE BREW PATH MUST DIE

 

and after the chlorine death wash

 

rinse real well

 

or it'll kill the saison too


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#137 muzled

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Posted 17 January 2019 - 08:04 PM

Well, I'll let you know in about 2.5 weeks...

 

Right now it's tasting quite good.


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#138 muzled

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Posted 20 January 2019 - 08:15 PM

Was back home for the w/e so tried some local brews, didn't realise the Munted Monk was 9% when I bought it.  I did by the end of the bottle though...

 

IMG-20190119-182029.jpg


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