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This one has gone into storage, have already brewed once and drunk at about weeks 4 and 5 and it had a lot going for it but drunk too early. This time I should get about 12 + weeks though there is a fair chance the occasional early bottle may have to be sacrificed in the name of science. The first time I drank it, it had the beginnings of a premium German beer, just needed more time, will be interesting to see how this time goes and the difference it makes

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6 hours ago, Rob Courtney said:

This one has gone into storage, have already brewed once and drunk at about weeks 4 and 5 and it had a lot going for it but drunk too early. This time I should get about 12 + weeks though there is a fair chance the occasional early bottle may have to be sacrificed in the name of science. The first time I drank it, it had the beginnings of a premium German beer, just needed more time, will be interesting to see how this time goes and the difference it makes

The consumption of beers in the sacrificial endeavours of science is extremely important. (🍺) Yes some styles need that extra time to mature so I guess it is imperative that we have both in stock, those that need maturity and those that can be drunk early, fresh. That’s my theory of success and failure 🙂.

When I was bottling I liked to have a couple every 2 weeks to see how a brew developed and ascertain a good time for that particular style/recipe. That was when you were bottling 30 long necks from a 23l batch, so was not so hard. When I get my 2nd Beerdroid I have will different recipes in each but with some brews I extend to do a batch in each with the intention of keeping some aside (ha we can only hope)

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I run a similar method where I am kegging half and bottling the rest. I sample the bottles intermittently to get a feel for where it is at. I also hide a bottle here and there in other beer boxes which I come across later, like the Belgian lager bottle this week that was at 3 months. 

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and bollocked up the kegging of the Monch. So I have stopped using the priming pouches and now use dextrose...and today I forgot to put the dextrose in first. I have done this before with the priming pouch and just added it after with no issue.

Obviously, this is not the same with dextrose which waited until I had put the whole amount in before it reacted like a junior volcano exhibit at the school science show. Kids thought it was really cool and came over to watch and I had to let them know that Dad was really angry and best you keep your distance...and they backed away. Problem for me is out of the maybe 500mls that came out, how much was dextrose? So it is a case of shut the lid and see how it goes. Sadly, it is this exact type of incompetent stuff up that produces the best beer and I'll wonder "should I just do it like that again?" 😂.

Stupidity like this is the reason I bottle half, at least I got 8 long necks and the idea that next time I do something forgetful like not adding dextrose first, maybe just put 10 carb tabs in...unless the kids egg me on

 

 

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So, first bottle tonight of this...it was the first one that....dare i say it...did the hops correctly according to Liam ( well by using the hops pouches). It is only 5 weeks at this stage into secondary so still needs a month more development given the temperatures may be a bit suss. Still, nice beer, it put the Birra into the shade ( second bottle).

To make it better the beer was part of a delicious meal. A local butcher has opened up a few doors down from my work and it is fair to say he hates vegans and doesn't want to waste his time unnecessarily cutting meat. He was out of eye fillet when I got the steaks for tonight but he did have Scotch fillet, 2 inch thick cuts, just ridiculous though getting them spot on medium rare ( was aiming rare but it ain't easy) so am in a very happy place. 

There is no way I am letting this youngfella ( the butcher) not succeed in his business venture 

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Love top cuts of thick steak, rib eye being a favourite and done slightly medium to rare, nice pink in the centre. If you have a good butcher then we’ll worth keeping. Willunga has a down to earth country butchers and worth the drive for me. (I think vegans could be in one of his sausages sold as “vegan sausages” 🤫).

Have not done the Monch Lager yet but with 2 droids now it could go on the list. So the ones your drinking now, 12 weeks? I’ll await your full report as it has matured further from your first sample.

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One I am drinking now is about 5.5 weeks, it was the last stubbie drawn from the keg, will wait another couple of weeks to try another stubbie, Keg is still another 6ish weeks away

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7 and a half week, one of the last 2 stubbies drawn from the droid. Not bad, not quite what I was looking for as far as a German Primo beer but I could see myself on the verandah, one of those stupid, 30+ degrees at 6pm knocking a few of those back with a steak sandwich 

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So, into the keg tonight and all I was fussed about is "will this be flat given how I screwed up the dextrose" and the answer is no, it'd be the balls". Not quite a Warsteiner but not to far away, much better hops flavour in it.

To make it even better, I was drinking the first pint whilst talking to my best mate. On Tuesday, he rang up to tell me he had been diagnosed with kidney failure, was unlikely to be healthy enough for Dialysis and was given 6 months to live. Really devastating to hear the strongest guy you ever met crying on the other end of the line because he has kids and he won't see them grow up.

So I organised a second opinion outside of Medicare for him, cashing in some favours that two people didn't even realise they owed me ( i mean this still cost me a chunk of cash)...and as I am drinking the pint, he is telling me how the first diagnosis may have been a bit over cautious and I might have to put up with his stupid arse for at least another ten years and they should be able to save some kidney function, made the beer soooo much better.

Funnily enough though, I told him I was really stoked and that was the best news I had heard all day and he stopped and went "oh, best news you heard all day, how do you reckon I felt?" Pretty bloody good I'd imagine

 

 

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10 weeks in and a keg of this in the Flo. Whilst I am starting to enjoy some of the Pilsners at a around 4-7 weeks this is one that benefits from more secondary. I have necked all the bottles and whilst it was perfectly fine to start at 4 weeks, it becomes a bit better each week until...well now.

I'm not saying this is my fav beer...can't remember what I put in my top ten...it would be around the mark but if you bought a Droid, chucked this in, gave it ten weeks, you'd be a bit chuffed with your handy work. I always, for me, work on the "Is it better than a Boags premium?" when I make beer and if it is, then the Brewart investment is worthwhile...and this definitely is

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Well decided to give this one ago, in the Droid today however cut the 3 x X1 back to 2 x X1 making it 4.5%. Hopefully won’t stuff up the flavour but sometimes I just don’t want 5.5%+ beers and can have a few more at 4.5%-. It’s another reason why I enjoy the English Bitter- full of flavour, at only 3.8 to 4.1% top quaffing brew for long sessions 🤗🍻

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Kegged today into a maturing keg and will leave for about 6 weeks then transfer to consuming keg which in the keg cycle will be at about 10 weeks+ when first pint poured.

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1 hour ago, Barrelboy said:

Kegged today into a maturing keg and will leave for about 6 weeks then transfer to consuming keg which in the keg cycle will be at about 10 weeks+ when first pint poured.

Is there any functional difference between your two keg types or is it just how you designate them?

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55 minutes ago, Dustin Frothman said:

Is there any functional difference between your two keg types or is it just how you designate them?

The maturing kegs (as I call them) are kegs that don’t fit my fridge, 2 are barrel shape with too large a diameter and the 2 other are just too tall. The ball lock connections are all the same. They work well and stop me from drinking the brews to soon,  ha.27E40187-E239-4BA2-BFD0-C2ED543F694F.thumb.jpeg.91ca722c94eb75b3769b7733c8ef3a29.jpeg8482876E-7BCE-43CE-8456-CE1D69010E75.jpeg.bd78c2f76db54d498b0db6ff96513e3f.jpeg

Edited by Barrelboy
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On 04/07/2020 at 8:56 AM, Barrelboy said:

Kegged today into a maturing keg and will leave for about 6 weeks then transfer to consuming keg which in the keg cycle will be at about 10 weeks+ when first pint poured.

Just a tad over 9 weeks, first one out of the keg. It’s crisp, refreshing and very enjoyable. Be a great drop by the bbq on a hot summers day.B82F1444-C706-4103-9640-A0401598B46F.thumb.jpeg.df80492e68611e92808d895363132f50.jpeg

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