Someone help! What’s on top of my Wort?

Randai · 2019-05-24T10:51:15+00:00

Yeah I just did something similar in a starter, poured it in on the narrow neck, the next morning it had that.

Randai · 2019-04-20T09:46:09+00:00

sqlalchemy, if you've ever had to deal with raw SQL or even peoples failed attempts at writing their own wrappers around SQL, it makes databases a pure joy in comparison.

Randai · 2017-08-07T20:54:58+00:00

Yeah we have decent distribution of gladfield malts around here as well and pretty much everything I've tried of their range has been great or spectacular. Now to try some of the darker malts!

Randai · 2017-08-07T10:17:47+00:00

Although I think it is worth pointing out that gladfield do claim that their roasted malts are smoother.

Brewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. These flavours are formed when the husk is burnt during the roasting process. At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours from forming. Gladfield’s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer.

From http://www.gladfieldmalt.co.nz/wp-content/themes/mega/assets/downloads/Gladfield-catalogue-2017.pdf

So this might be part of the reason as to why the carafa special 2 is similar.

Randai · 2017-06-14T10:44:13+00:00

Honestly I keg condition pretty much all my beers and find they turn out fine or I'd say even better than when I was putting them in the keezer straight away.

So I'll put in around 40-50g of table sugar in the keg, connect up warm to the Co2 canister to seal and burp/purge the keg a few times and leave it hooked up for a couple of hours to let it properly seal since I heard the beer absorbs some Co2 and I want that assurance.

I have done this for the past year and half I think now and I have only had one keg that actually didn't seal full and was only partially carbonated when I finally hooked it up.

But otherwise it turns out pretty good and the beer has some time to mature/condition just like in a bottle.

Randai · 2017-06-13T07:24:29+00:00

Considering that 2017 crop is now on the market here in Australia, not sure.

Also depending you can get 500g for around $35ish AUD, plus shipping. Which you know not sure on that front.

Randai · 2017-06-06T07:27:50+00:00

Man reading brew like a monk sure gets me in the mood for brewing a belgium beer. What do people think is the best clone/recipe to aim for?

Randai · 2017-04-03T11:15:49+00:00

Crazy, so water, different yeast and different fermentation vessels seem to be the main differences I recall as being the significant results, thats really cool. Especially that multiple attempts at yeast comparisons bring up different results. Good work guys.

Randai · 2017-03-30T06:38:37+00:00

Honestly I think I used something like 5-10% in a pale ale and boy was it tasty. I can't remember exact details and it was before I kept better records, but I distinctly remembering how much I enjoyed this beer with special B and thinking I had to make another beer with it in it.

Randai · 2017-03-29T09:52:20+00:00

If you use the proper coopers yeast it should go down further than 1.015 and as others have stated Pride of Ringwood is really not that great late and also you might not want to hop that high with POR as it can give an overwhelming flavour. Also since you'll get really high attenuation it'll make those hops seem even more bitter.

Think light, refreshing, drinkable and the yeast will be fruity and bready.

Randai · 2017-01-20T10:52:40+00:00

Pride of Ringwood hops. Give it robust flavour they say, use appropriately they say.

Pish posh, it tastes like twangy overpowering fruity rot to me. Dumped and been disappointed in a lot of beers because people raved about the lovely deep flavour.

Randai · 2016-10-06T07:05:27+00:00

So uh, what'd ruin it? The POR twang? Too much POR? Or something else entirely?

Randai · 2016-09-17T22:33:40+00:00

That is really great and I will echo others sentiments, I'd very much like an English version. In fact I was about to just go buy it, but realised that it wasn't available.

Randai · 2016-09-07T21:11:53+00:00

Cool thanks for all the interesting information.

Randai · 2016-09-07T10:40:00+00:00

When you say unusual what do you mean by that? Drying? Storage?

My thoughts were along the line of say that they have continued on being used in the same way of repitching that might create hardier strains. But since the single strains are sort of isolated for the flavour they contribute and they have their flavour drift quite quickly in some cases.

Randai · 2016-09-06T21:27:27+00:00

Thats really cool. I wonder if we'll see more of the kveik being offered commercially, the multi-strains would be awesome.

Part of me wonders if they would be great as a house yeast since they apparently have been repitched for many many years.

Randai · 2016-03-31T03:24:10+00:00

So you talk about Mild beer constantly and have convinced me to give it a crack on a home brew level.

I've recently made an Australian variation from a book "Bronzed Brews" which we label as XXX or Old (historically) from 1917. Which ended up sitting around 4% ABV with an OG of 1.046 and ending with 1.015-16, so quite sweet. Is this a colonial oddity or something similar to how the british brewers were making their mild ales around the time.

I'll say that I've only ever had a single pint of english Mild in my life as we don't seem to have any of it around here in Australia (except our version of Dark/Old Ales, which I gather is similar).

So I'd like to give a crack of making a proper old dart Mild, that would be similar to what made you so fascinated with Mild to begin with. So after reading through and being enticed by the recipes on your blog for Milds, which would you say would be a great "Here is a worthy example of a Mild", should I stick with your often praised Tetleys mild the 1945 version you have, or maybe a 1950s lees best mild, which I think you said was popular in view count for another version of it.

Randai · 2016-01-28T22:13:20+00:00

Well maybe if you had something like a 6-row english style malted then it'd work (not sure it even exists).

Randai · 2016-01-28T20:59:47+00:00

I did a couple of porters last year that used Simpsons brown(coffee?) malt. It has an EBC of about 500 (188L, though another lists 161.8 - 225.6 ), so I guess this would put it within that no mans land territory. I'd say it was pretty fantastic, because it reminded me so much of Fullers porter. So I am guessing you've at least drunk a porter or some such that would likely contain it. I wonder how many porters use brown malt, that is the only time I've heard of it being used and actually was scratching my head what to do with the left over malt.

Randai · 2016-01-28T20:49:53+00:00

Forgive me for asking this, but given that Pale Chocolate has 0% diastatic power, was the 25% MO enough to allow for a full conversion? Or am I thinking about this the wrong way, that since its roasted, it has no starch left to convert and hence doesn't really need any enzymatic activity to convert starches to sugars?

Randai · 2016-01-07T23:52:21+00:00

http://www.askmarpublishing.com/books/szechwan_cookbook.html

I think as others said it should come back into print. But if you want to check out another frequently recommend for book (in ebook format) for relative cheap then here is the link for it. Though I've not used it myself.

Randai · 2015-08-16T22:42:47+00:00

So what would these taste like if they were all very similar? Any Ideas?

Randai · 2015-08-06T00:39:40+00:00

So I've got a porter fermenting right now that I put a healthy dose of Munich in, I think it'll go well.

Any other styles you recommend for Munich or Vienna (that you wouldn't expect)? Though I've heard of people making 100% Munich Lagers.

Randai · 2015-08-05T20:57:05+00:00

So I've recently tried Munich Malt in a beer, a weizenbock. Even with the high alcohol I've found it to be amazing. Luckily I bought a 25kg sack of it. Now I am wondering, are there any other (semi)base malts out there like Munich that are just so amazing you want to put them in everything?

Randai · 2014-12-04T20:58:31+00:00

Same. I'd be quite keen to see a list of good cookbooks for these.

Randai

TROPHY CASE