Brew4me wrote:Hey, scored some Origin Pacific Airways tickets real cheap off the internet, if I can find were they fly out of you can count me in.
Pete

Missed your post Pete. Excellent news! You probably won't see this post though as you will be on the plane by now, Only 33 °C (91 F) today. Great weather for chilling. 

No pictures?   

---Todd

did the beers come out at right specs?
 are they fermenting well?
 I'm still shocked at how poor attendance is at these events,
 15 years ago you would have to talk people out of coming

 any way thanks for putting on the day,
"there is nothing nicer that standing in the 35 C sun next to a pair of NASA burners at chest height"
 

Lol on your sunburn sinkas 
You do realise that those brewers from 15  years ago have all turned into cyclists
I feel a bit bad though as I just didn't have time to invite a few of the usual mob. We'll do it again soon though but no brewing, just relaxing!
Beers are going well. Just been putting freezer blocks in hot water to bring Belgian up to 28 °C (82 F). Crazy stuff considering outside we've been over 30 °C for a while now.
Sarah's coming around tomorrow arvo to take some pics for new site so drop in for a beer on your way home from work.
 

PistolPatch wrote:Lol on your sunburn sinkas 
You do realise that those brewers from 15  years ago have all turned into cyclists
I feel a bit bad though as I just didn't have time to invite a few of the usual mob. We'll do it again soon though but no brewing, just relaxing!
Beers are going well. Just been putting freezer blocks in hot water to bring Belgian up to 28 °C (82 F). Crazy stuff considering outside we've been over 30 °C for a while now.
Sarah's coming around tomorrow arvo to take some pics for new site so drop in for a beer on your way home from work.
 

Hi,
 not sure which yeast you are using, ( thought it was t58 which can be very ester'y and phenolic about 22)
 but 28 is only used fro DuPont Saison strain in my experience, esp once sugar is added,
I would keep it consistent at 24-25 or risk huge phenols,
 perhaps add the sugar 1/4 every 2 days

Meant to reply last night but was distracted by the lightning storm. Actually stopped thinking/working and sat outside and watched it. 30 minutes of continual lightning and roaring thunder without any rain. Then a hard rain of about 15 mins here. What a show! I kept imagining what it would be like in Neanderthal times witnessing such a thing. If it happened on the first day you brewed a wheat beer, you'd never brew that again 

Yep, Lukas, I much prefer tasting days for social events; get time to talk and actually taste beers. Actual brew days are much better with only a few people focused on trying something different or learning. Maybe a tasting day in 3 or 4 weeks?

Sinkas, the good news is that I don't care about the Belgian :P. Just joking . It's not a favourite style of mine but I don't mind it. What I do like or find fascinating is how the Kolsch and Belgian are very similiar in grain and hop bill; it's mainly the yeast that makes the difference. I'm more familiar with the Kolsch and know what a difference fermentation temps make with that (I like fermenting low for Kolsch's). As for the Belgium, I have no experience. I can't even remember what temp we fermented the Fresh Wort Kit (FWK) of Belgian on tap atm at but it was fermented with T58 and definitely didn't let it ferment high.

The Belgian we brewed the other day, used T58 as well. Pitched at 18C and recipe said raise it to 28C. I would have no doubt you would be right on your comments above so lucky I'm lazy . That started at 18C, then someone got over-zealous with ice bricks and it dropped to 16C. Then went to 22C. It's only the last four days I've tried to rise it and the highest it got was 26C.

As for the sugar, that all got thrown in on about day four with 3 litres of water to get the gravity right . Used your 500 grams of candi sugar and, had no white sugar, so threw 500 grams of raw sugar. Beer is beer!

This Belgian is the only beer I've brewed (on purpose) at above 22C except for a Saison. Brewed that with Sarah (don't have time to look up the notes/recipe but she might have them handy and be able to correct me) which we used a heatpad on and I think went to 28C. That was actually a nice beer. Several members here helped out with the recipe, good on them!

Anyway, let's plan a tasting day