I now have beer on tap at home. Bonza.
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Yes! Great work mate. Such a good feeling when you can just pour a beer in your own house.
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It was 10am in Canberra?
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Itās called intoxicated
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beer on tap at home, similar to playstation at home, would ruin me.
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Well Iāve had some beers come out less-than-great, but never quite this bad: Coronavirus South Africa: Couple die after drinking homemade beer | news.com.au ā Australiaās leading news site
Yikes. Interested to find out what happened. Did they use something other than hops? Did they use some filthy ass bottles/fermenters? Was it actually moonshine they made and they got methanol poisoning? Is this actually sensationalist claptrap and they died from something unrelated, but the SA Gov doesnāt want people circumventing the no booze sales rules?
Like these guys? Grabbed the methanol not the ethanolā¦
Holy heck - yeah, I would be keen to find out what they did wrong. I can imagine youād have to fuck up big time to die from home brewing beer!
What is everyone else brewing at the moment? I dry hopped my first NEIPA yesterday. Developed my own recipe.
Iām often dying for a beer after work, but this is ridiculous. (boom, tish!)
Iāve got an English bitter in the fermenter at the moment. Itās almost down to its expected FG after a week, so Iāll probably rack in into the secondary tonight and chuck some hops in with it.
I wanted something for winter drinking, but for some reason didnāt want to do a porter or stout, so I thought a good malty English ale would do the job. But the colour is a lot lighter than I expected - be interesting to see how it comes out in the glass.
Whatās that Giga yeast, Ezy? Recipe looks the goods, some tasty hops in there.
Here you go sunshine!
https://beerco.com.au/collections/yeast/products/vermont-ipa-gy054-gigayeast
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Did a NEIPA yesterday as I need some freezer space and have too many hops still.
Kegged a dark mild yesterday and have a 80s Pacific Northwest style Pale Ale (considered a cream ale these days) in the fermenter, bound for a keg later this week.
Just kicked the keg of Riwaka/Rakau hopped session IPA I put on a couple weeks ago. Other than that I still have half a keg of maibock that went on tap on April 30.
Thats a good amount of beer there! What is your brewing set up?
BIAB in a couple 10gal SS Brewtech standard pots. SS Brewtech 7gal Chronical fermenter in a homemade fermentation chamber (made from a modified standing freezer with temp controller, probe in the fermenter) and a couple Better Bottles for other batches. In a pinch (such as heavy brewing seasons around Christmas and early fall, when I might be doing 3-4 batches in a day), Ill use every fermenter I have, and then resort to repurposed PubKegs. Have 7 20L kegs in my stable and a number of polypins for real ale on special occasions. Two hand pumps and 4 regular taps. Always get remarks when people visit my place as its a total bachelor pad. Modern furniture in one room and beer and bikes everywhere else.
Thought about building a better system, but I can make pretty consistent beer with what I got, and equipment is quite expensive in Japan as you basically have to DIY or import it yourself. Also, Iād rather spend that money on my pro kit. Having spent plenty of time on a platform, I prefer it to homebrewing, but with my current setup it feels more like a hobby and less like work.
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Wow! Never got into full on water profiles when I was BIABāing a few years back. Recent NEIPAs Iāve loved though had either Oats/Wheat (maybe both) to give a bit more texture (mouthfeel?). Maybe adds to their cloudy nature as well. Could try a bit in your grain bill as a test?
To be honest - I am not really understanding the water chemistry side of things in homebrew, but my brewing software helps me with advising what I need to do to my water to match a particular style based on my reverse osmosis water set up.
My understanding with the water chemistry in the NEIPAās is it also helps with silky mouthfeel alongside the use of oats etc.
1 kg of Big O (oat malt) in that recipe. Oat malt adds a ton of mouth feel and proteins for cloudyness. Wheat will dry a beer out some, but does add the proteins that contribute to haze. Proper water adjustment is necessary to really get the haze and soft mouthfeel in a NEIPA though.
Basically, heavy on added calcium (through CaCl2). Paradoxically, a small amount of CaCl2 actually helps clarify beer, but excess contributes to haze.
Aha! So itās already there. Did not know what Big O malt was. Indeed, interesting on the impact of calcium chloride in small vs larger doses. Thanks!
I was actually going to used rolled oats for this one, but then I found out about the Gladfield Big O malt so I ordered some of that in as it sounds like it will suit the purpose more.
I have another recipe lined up that will use the rolled oats. I am aiming for a bit of a hazy pale ale. I am a bit undecided for the yeast as I have the US-05 or Lallemand New England to use.
EDIT: You may need to click on the image to view at full size.
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Sounds like I need to book a post-rona mtb trip to Stromlo, Majura, BentSpoke, and HardKnock!
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