The Craft Beer Thread

Next up...Simply Red.

This beer is OK...but not a Kilkenny by a long shot. The guys are really trying and working hard...great Nitro work though. Thick creamy head that lingers all the way to the end of the pint.

Flavor is a bit thin and sweet for me...not a lot of complexity. A little too floral and light. But thankful for the opportunity to taste!

20220203_181443_resized.jpg
 
MightyQuin said:
Next up...Simply Red.

This beer is OK...but not a Kilkenny by a long shot. The guys are really trying and working hard...great Nitro work though. Thick creamy head that lingers all the way to the end of the pint.

Flavor is a bit thin and sweet for me...not a lot of complexity. A little too floral and light. But thankful for the opportunity to taste!

View attachment 1237908
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Bit dissapointing. Ive been hunting for a kilkenny replacement, its an easy style but really difficult to balance the malt sweetness with low ibu.
 
Snyper564 said:
And then don't forget the nitro
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The Nitro is tricky. And everybody here still uses a Nitro and carbonation combination...

BUT....the guys are really pushing hard and making progress every day. We are making fantastic local craft beer ATM.

I cannot wait for Winelands on the 26th.
 
MightyQuin said:
The Nitro is tricky. And everybody here still uses a Nitro and carbonation combination...

BUT....the guys are really pushing hard and making progress every day. We are making fantastic local craft beer ATM.

I cannot wait for Winelands on the 26th.
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Yup the sure mix co2+no2 mix this is perfect for taps but I believe bottling or canning it is very difficult. hence the guiness and kilkeny have those widgets in. never seen any local nitros with them in, likely the market is just to small at the moment
 
Snyper564 said:
Yup the sure mix co2+no2 mix this is perfect for taps but I believe bottling or canning it is very difficult. hence the guiness and kilkeny have those widgets in. never seen any local nitros with them in, likely the market is just to small at the moment
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100% correct. And canning with those widgets are tricky and expensive. BUT it must be the next step locally.
 
I have brewed a few massive beers lately upward of 10%+ but my next beer I want to brew is a table/small beer. A beer between 2-3%.

The challenge is to create a beer packed full of flavor and body with minimal alcohol and not a watered down taste.

So I guess, watch this space

en.m.wikipedia.org

Small beer - Wikipedia

en.m.wikipedia.org en.m.wikipedia.org
 
Snyper564 said:
I have brewed a few massive beers lately upward of 10%+ but my next beer I want to brew is a table/small beer. A beer between 2-3%.

The challenge is to create a beer packed full of flavor and body with minimal alcohol and not a watered down taste.

So I guess, watch this space

en.m.wikipedia.org

Small beer - Wikipedia

en.m.wikipedia.org en.m.wikipedia.org
Click to expand...
Do a partigyle? Make a big beer and then sparge for second runnings? Should limit the wattery taste and allows for extra complexity.

Then you get two beers for the price of one. Win win in my book
 
Jitters said:
Do a partigyle? Make a big beer and then sparge for second runnings? Should limit the wattery taste and allows for extra complexity.

Then you get two beers for the price of one. Win win in my book
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With solar at my disposal now I have changed the way I do a number of things, for example baking every other or thrid day as I dont have to make bigger batches and the bread is fresh.

I plan on now doing even smaller batches 5l so I dont mind going straight for a"small beer" recipe that I can tweak etc.

I think I am leaning towards a wit/saison/belgian style where the yeast imparts a lot of the flavour as well. But lets see :)
 
Snyper564 said:
With solar at my disposal now I have changed the way I do a number of things, for example baking every other or thrid day as I dont have to make bigger batches and the bread is fresh.

I plan on now doing even smaller batches 5l so I dont mind going straight for a"small beer" recipe that I can tweak etc.

I think I am leaning towards a wit/saison/belgian style where the yeast imparts a lot of the flavour as well. But lets see :)
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Whats your yield going to be for a 5l you think? And +1 for belgians the yeast basically gets you there. Good luck sounds like a fun experiment
 
Jitters said:
Whats your yield going to be for a 5l you think? And +1 for belgians the yeast basically gets you there. Good luck sounds like a fun experiment
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oh im aiming for around 5l into bottles so two 6 packs small enough to be super experimental.

The upside to the "small beers" is quick fermentation and even though age will do it well they can be drunk young.

My set up can accommodate 5l-50l

I am contemplating using my la trappist yeast a really punchy belgian yeast
 
It's ok, not something I would stock up the fridge with for summer.
805c022729468a610c491d0af3bb8e30.jpg
 
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