Beer thread
-
@nzzp said in Beer thread:
@RoninWC said in Beer thread:
free the thiols
There's a T Shirt in that
sounds like you're having fun!
Brewing fucken rocks
( spoken as a complete amateur compared to youse fellas but still…..enthusiastic at least ! )
-
-
@MN5 said in Beer thread:
Brew down.
The consensus seems to be to add about a pound of chilis for 20 litres. Does this sound about right ?
sounds a lot, but I am no expert on chili
A lot depends on how hot they are. A pound of jalapeno ain't a pound of carolina reaper.
Also, you want the oil I presume; do you cut them before adding? Does it matter?Good luck - remember yo ucan add more chili to the keg, you can't take any out
-
@nzzp said in Beer thread:
@MN5 said in Beer thread:
Brew down.
The consensus seems to be to add about a pound of chilis for 20 litres. Does this sound about right ?
sounds a lot, but I am no expert on chili
A lot depends on how hot they are. A pound of jalapeno ain't a pound of carolina reaper.
Also, you want the oil I presume; do you cut them before adding? Does it matter?Good luck - remember yo ucan add more chili to the keg, you can't take any out
Yeah we got a bunch of them and will slice them up and chuck them in when we dry hop.
They seem to be on the more conservative side of hot so at worst we’ll get a nice Pilsner with a hint of chili
( he said hopefully )
-
-
@nzzp said in Beer thread:
can you test it? Take a 100ml sample and hold it with a pro-rata chilli infusion for a couple of days ... snaity check how much transfer you get?
Yeah we might give that a go. Chilies and dry hopping will get done on Sunday morning after the Scotland/Ireland game.
Will give a full report on how it tastes in a few weeks.
The other IPAs have been various degrees of brilliant though, seriously impressed.
-
@MN5 said in Beer thread:
Will probably err on the side of conservative because we don’t want it to be undrinkable but a nice Pils with a chili kick sounds delightful.
Anyone here done this ?
Popped half a crushed Scotch Bonnet chillie into 20 litres for 2-3 days of fermenting into a Belgium heavy beer kit once. Worked out well and added a bit of an edge to what was a pretty sweet brew.
-
@Victor-Meldrew said in Beer thread:
@MN5 said in Beer thread:
Will probably err on the side of conservative because we don’t want it to be undrinkable but a nice Pils with a chili kick sounds delightful.
Anyone here done this ?
Popped half a crushed Scotch Bonnet chillie into 20 litres for 2-3 days of fermenting into a Belgium heavy beer kit once. Worked out well and added a bit of an edge to what was a pretty sweet brew.
Chilis went in fine along with the dry hops and the fermenter started bubbling like a jug. Terrific stuff.
Next on the menu is another go at the Pink Grapefruit IPA ( 20 litres as opposed to 23 for more alcohol ) and some additional hops.
-
@MN5 said in Beer thread:
@Victor-Meldrew said in Beer thread:
@MN5 said in Beer thread:
Will probably err on the side of conservative because we don’t want it to be undrinkable but a nice Pils with a chili kick sounds delightful.
Anyone here done this ?
Popped half a crushed Scotch Bonnet chillie into 20 litres for 2-3 days of fermenting into a Belgium heavy beer kit once. Worked out well and added a bit of an edge to what was a pretty sweet brew.
Chilis went in fine along with the dry hops and the fermenter started bubbling like a jug. Terrific stuff.
Next on the menu is another go at the Pink Grapefruit IPA ( 20 litres as opposed to 23 for more alcohol ) and some additional hops.
Taste test ( we had a shot glass each of it while bottling ) is VERY promising. Once chilled and carbonated it will be a sure fire winner although only for those who actually like that type of beer, lots of people who loved the IPAs we’ve done have already dismissed it.
Was a bit of a pain to clean too…..
-
@MN5 good luck to ya Acquired taste I"m sure
Cracked otu the first glass of the hazy last night. IT's as smooth as a politician on the campaign trail. A dangerous 7% that tastes like hop juice. Ridiculous.
Will report back if the gluten free additive works...
-
-
@nzzp said in Beer thread:
@MN5 good luck to ya Acquired taste I"m sure
Cracked otu the first glass of the hazy last night. IT's as smooth as a politician on the campaign trail. A dangerous 7% that tastes like hop juice. Ridiculous.
Will report back if the gluten free additive works...
Yeah I’m slightly ( only slightly ) over the whole Hazy thing at the moment truth be told. So many of them on the market at the moment and I much prefer IPA/APA, Pilsner and Stout.
Come summer time I’m sure I’ll be into them again, you’re right, they are often much stronger than you’d think.
-
@nzzp said in Beer thread:
the nice thing about my current setup is pressure fermenting means the beer's almost carbed when it's done. And the floating dip tube means no hop burn, despite ridiculous amounts of hops in there 5 days ago.
I’ve put my set up in the corner of the garage and got it looking terrific if I do say so myself.
Currently six dozen big bottles aging so we’re going to drink a few before doing the next brew I think.
The carbonation drops just make things so easy.
-
@MN5 said in Beer thread:
Yeah I’m slightly ( only slightly ) over the whole Hazy thing at the moment truth be told. So many of them on the market at the moment and I much prefer IPA/APA, Pilsner and Stout.
fair
My brewing is basically PIlsners and Hazies, with the odd IPA/IIPA or Imperial Stout thrown in. I'm completely against Sour and other crazy stuff ... appreciate others love it, but just not for me
-
@nzzp said in Beer thread:
@MN5 said in Beer thread:
Yeah I’m slightly ( only slightly ) over the whole Hazy thing at the moment truth be told. So many of them on the market at the moment and I much prefer IPA/APA, Pilsner and Stout.
fair
My brewing is basically PIlsners and Hazies, with the odd IPA/IIPA or Imperial Stout thrown in. I'm completely against Sour and other crazy stuff ... appreciate others love it, but just not for me
Yeah I’m keen on a Sour at some stage. We’re not gonna bother with Saison or anything like that and obviously English Bitter etc is completely out. Might try a Wheat beer but we go to the shop with one in mind only for the guy running the place to sell us something else !
I love adding extra hops or flavour enhancers though…..aside from the first bottling generic lager that came with the kit we haven’t had a dud brew yet !
-
-
-
@nzzp said in Beer thread:
@Bovidae good idea. I kegged the russian imperial stout today. It's like a thick engine oil.
Go Black! Will have one with breakfast tomorrow ... can't wait
My stout got bottled about a month ago, we’re holding fire on even trying it as we want it to age
-
@MN5 said in Beer thread:
@nzzp said in Beer thread:
@Bovidae good idea. I kegged the russian imperial stout today. It's like a thick engine oil.
Go Black! Will have one with breakfast tomorrow ... can't wait
My stout got bottled about a month ago, we’re holding fire on even trying it as we want it to age
well, I wound up having about ten through the day. Really easy drinking. Not sure the keg will last long - it's silky syrup. Really tasty
-
After some experimenting, I think I have the 5L beer keg things sussed. St Peter's Brewery IPA Beer kit; bin-fermented, then secondary ferment in 5L keg with 12gm of sugar for carbonation. Six week conditioning and into the beer dispenser. Should keep for 3-6 months according to the interweb thingy.
Def. not a beer expert, but it tastes great and gets the thumbs up from those who know their beers. May do all grain kit next...
