I'll upload a photo once it lets me!
Just thought I would share one of my other hobbies, brewing beer. I'm not a big drinker but I love the taste of my own beer. This particular brew is a " New world " pale ale brew mix from the Grape and Grain brewery supply store in Yarraville, Victoria. It's an American style pale ale with a mouthful of aromatic hops and a nice medium malt flavor. I made this in January and it has aged perfectly. is there any other Snobs out there that brew and can share their favourite brew?
I'll upload a photo once it lets me!
Toys! I must have new toys!!!
I'm an occasional brewer. Just bought a kit from Country Brewer: an American Pale Ale wetpack. Should be like Little Creatures, I hope.
Not beer, but I've been known to brew Mead on a fairly regular basis (though it's been a while)...
Sounds good to me ajayro57, let me know how it turns out!
I have never tried mead but I've always been curious.... What does it taste like?
Currently playing about with kits + steeped grains. Looking at getting some kit to do some all grains. My winter bevvy of choice this year:
1x3KG ESB Extra Special Stout; 200gm simpsons choccie malt steeped in 2l boiling water (turn off for 2 then add the grain) for 20 minutes, strain off the grain, top to 18L, ferment away, bottle leave for 8 weeks and enjoy.
Show to mates, mates ask you to make another batch... repeat.
Just finishing modifying a bar fridge with temp controls to give me stable temperatures, currently out of bottles but have a Russian Imperial Planned (do now for next winter) then I'll do something similar to Home | Coopers .
Mind you the BYIB looks reasonably easy - just got to get a boil kettle and a block and tackle - I may attempt something like the above but all grain.
Yeah, I've been using similar kits. I want to take the next step of brew in the bag too but I just don't have the room at the moment. I did a class on how to do it and it comes out great. The stout sounds good, I love dark beers. Hmm maybe a Sunday beer is in order.
I haven't brewed for a few years, but might do another one soon.
How funny, I have been fairly heavily into all grain home brewing (BIAB) and Grain and Grape are my local store too!
My favourite brews "of all time" that I made were a belgian witbier (Hoegaarden style clone) and a black imperial IPA (affectionately known as the "PantsHitter"). I tended to use clone recipes found off the internet and adapt to own tastes/equipment. Our other crowning glory was an 18% barleywine made in 2011 (on a larger 3 vessel setup). Took 3 months to ferment using 3 different yeasts. Is still ageing well after 4 years!
I haven't brewed in a while as my mates opened up their own microbrewery (7 cent brewery), so tend to get my brewing fix out there!
I've only ever made "straight" mead once, back in the early days, didn't turn out so well, but then I was using crappy honey. Most of what I brew is Melomels (fruit base), best batch I've had so far is a Pomegranate Melomel, built on Orange Blossom honey, was very tasty (after 3 years of aging), dangerous stuff though, ~12.5% alcohol and goes down REALLY easily...
Most recent batch was a Metheglin (spice base), first attempt, it was a Chocolate Metheglin (using Ghana Cocoa supplied by Andy ), sadly though my yeast wasn't viable and I lost the batch to Lactobacillus contamination
Since I've moved I now need to find a new yeast supplier, after that's sorted I've got a bucket of honey waiting...
That witbier sounds great Forrest! I've been enjoying a witbier that Holgate brewery makes, it's not bad at all. The IPA sounds dangerous! I like some IPA's but I have to be in the mood for that crazy hit of hops! I tried a saffron beer the night that was supprisingly good.
Jbrewster I would love to try some mead, I'm really curious now. I might have to try and find someone in melbourne that brews it and give it a go. The orange blossom one sounds amazing!
this is my new world pale ale from the other day!
I don't like beer, but I've home brewed some cider, ginger beer and lemonade.
The vast majority of Australian's don't drink what I would consider beer, Vinitasse...
Whoever it was directed at, I agree wholeheartedly MrJack... A friend of mine used to work at sugar australia and their largest client was CUB. Sugar has no place in beer! No wonder that stuff gives you hangovers that could kill a horse. Their beers go from mash to bottle in a few days, scary.
Mainstream Australian beers are bloody awful. Thank goodness for the many micro breweries that are changing all that. It's no different to coffee. We used to drink rubbish but now we are among the best roasters in the world.
Yep, it's amazing to see the turnout to events such as GABS (Great Australian Beer Spectapular) supporting Australian craft beer. Some brilliant micro breweries and craft beer pubs/bars around nowadays. We're a bit spoilt in Melbourne...
Hey Joe when I was living at home a long time ago my mum apparently hid a 6 pack of Coldies I has (she doesn't drink) and last year was visiting and my mum sheepishly came out with the 6 pack she had hid and gave them back to me.... It was nice of her, but she hid them 13 years ago!! The light golden colour was now a dark Amber/brown... I thanked her and threw them out. Wasn't game to try them
Well they do use sugar for brewing but sugar is made up of fructose and glucose ( dextrose ). they generally just use Dextrose ( Glucose ) for beer. In most cases they separate the glucose from the fructose for brewing. It's most likely the preservatives that give you the hangover. My German and Irish ancestors would be turning in their graves at the thought of preservatives in beer! I still don't understand why in Australia they use preservatives in beer and wine.
Last edited by dans1982; 2nd October 2014 at 10:13 PM.
The original German Beer Purity Law (Reinheitsgebot) originally only allowed for the following: Water, Barley and Hops to be used in the production of beer. This law was later amended to: Water, Barley Malt and Hops. As recently as 1993 the rules were again changed and now permit Yeast (originally excluded only because they had no idea it played any role), Wheat Malt and... yes... even Cane Sugar. So... sugar does play a role in modern beer production and as for preservatives, the primary reason Malt was included in the original Purity Law is that Malt is not only a flavouring agent, it is a very strong natural preservative as well. As for preservatives in wine... hate to break this to you but there are VERY FEW wines made in the world without the addition of a preserving agent/antioxidant of some kind (usually potassium metabisulphite) and before you get your knickers in a twist, it might surprise you to know that sulphites occur naturally, to some degree, in ALL wines.
In my opinion the single reason why Australian mainstream beers are what they are is because of sugar (thin & tasteless). They can still advertise it as 'natural' while throwing cane sugar into the mix. When VB cuts the alcohol percentage to save on tax... you can bet they cut down the malt content of their brew. For the homebrewers, try comparing the kit and kilo of cane to a kilo of malt extract. Even better go allgrain! Other countries have 'adjunct lagers' but at least they use rice or corn which keeps some body in the brew!
Also as far as I know beer never has preservatives. Before fermenting the whole lot is boiled. After fermentation there is alcohol, hops and yeast around to take care of anything. Despite this the big name breweries pasteurise their beer anyway for a consistently bland flavour.
My knickers in a twist? Are you for real? Do you have a brewing story to add Vinitasse?
Don't get me wrong I love Australian wines but unless I'm blind they all list list preservatives on the bottle as do mainstream beers. Drink french, Italian, south African, ect wine they do not. In European countries try are not allowed to add them to beer either.
Now can we get back to sharing brewing stories?
The fact is that European wine makers are not required by law to list chemical preservatives (sulphites) on the label.
Last edited by Yelta; 3rd October 2014 at 07:56 AM.
Well don't I have pie on my face! I was just reading last night that in France they didn't use preservitavies in their wine, but as the old saying goes don't beleive everything you read or hear. I know they can't add it to beer and I thought the same went for their wine or should I say used to.
Anyhow now we all know that wine has preservitavies and Aussie mainstream beers taste like watered down turd, can we get back to talking about beer and brewing stories... Please
"Pie on your face" nah, we all get it wrong sometimes back to the beer, my much enjoyed Coopers brews proudly proclaim on the top of the label "No Additives . No preservatives" not sure whether you would class Coopers brews as mainstream though.
I should have clarified and said most mainstream beers. I still consider coopers the original Aussie boutique beer. They have been making beer and home brew kits for years and are the reason I started home brewing. My first kit was coopers and I've had it for 7 years now. I don't use their brew mix but I still drink their beer from time to time.
Yes, back to the important thing... the beer.
I couldn't believe the difference when I moved from years and years of extract/can brews to all grain. Was truly night and day. Of course it is a lot more labour intensive but the results are incomparable. With my BIAB setup I was easily reaching the efficiencies of a 3 vessel setup by using a dunk sparge step after mashing.
One of the easiest and fastest rewards brews you can do is a simple german wheat beer. Best drunk fresh so can be drinking in as short as 3 weeks after brewing. I used to used 50/50 mix of pilsener and wheat malt, with a touch of munich (about 150g for 20l batch) and Wyeast 3068. Temp control very important during fermentation - too high and you get too many banana flavours (depending on tastes you can do this deliberately) and too low and it is more sour. I converted an old bar fridge to a brew fridge with a cheap temprite off ebay, works a treat.
I really should get back to brewing... I had a row of infected brews a while back which scarred me. I think the wounds have healed.
Also interested to hear people's favourite session beers. Mine is Yarra Valley Gold by Grand Ridge Brewery. Amazing malt body and solid bitterness, awesome any time of the day!
If the bottles have a good seal, then there's a good chance the brew is still good.
I found non screw top beer bottles very effective at maintaining the beer. Those modern beer bottles so beloved by our major brewers were not so reliable - after 12 months the beer would be flat.
So, had a bit of a rummage through the shed yesterday when I came across this bottle of home brew, hiding in a corner. I'm glad I used to label my beers, so much time on my hands and loved putting the old inkjet through its paces.
Opened the bottle tonight - poured well, still lots of bubbles, very smoothe on the palate, nearly 16 years after it was bottled.
Gotta get back into home brewing!
Toys! I must have new toys!!!
Have been a beer brewer for quite a few years, started with KnK back in the late 80's as a uni student. Have had various all grain brew rigs, current one is a 3V RIMS that makes double batches ( @45l ). Nearly all beers step mashed, nearly essential to make good hefe's imo. By the way sugar is a valid ingredient in beer, you'll find at least 20% in the grain bill in a lot of Belgian beers. The anti-sugar thing is just a hang up from the KnK days, if used correctly it has its place in many beer styles.
My latest Hefe: