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I'm unable to comment on any SAB hops, but ultimately you are making beer for yourself, so why care what you put in it? If you like it, then you've reached your goal - if others don't like it, well they're not having any
I've recently kegged a pils, bittered with NZ hops, aroma with german, fermented with voss at lower temps and the result is pretty damn good if I have to say so myself. Is it still a pils? IDGAF, it's mine and it's damn good. The bittering is clean, the aroma is perfect and the yeast did the trick enough so that most wont recognize the difference. Clean and crisp.
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Originally posted by jakeslouw View Postactually that's mostly all what they are useful for
(I would like to try a few different options, maybe do Southern Aroma with Tettnanger or Hallertau next time)2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock
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Munich Helles that I fermented around 12 psi pressure. Grain to glass in 14 days, includes 2 days cold crash and 2 days in keg to carbonate a bit more. Clean, crisp and refreshingLast edited by Harhm; 8 October 2019, 15:33.2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock
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Originally posted by Harhm View Post[ATTACH=CONFIG]2143[/ATTACH]
Munich Helles that I fermented around 12 psi pressure. Grain to glass in 14 days, includes 2 days cold crash and 2 days in keg to carbonate a bit more. Clean, crisp and refreshing
What setup did you use to ferment under pressure ?Everyone must beleive in something, I beleive I'll have another beer
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Couple of brewed cold ones when I was at Harties the weekend. IPA and Pilsner.
S Bitter.jpgPilsner.jpgEveryone must beleive in something, I beleive I'll have another beer
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^ Damn, that Pilsner looks refreshing
Originally posted by BeerHolic View PostWhat setup did you use to ferment under pressure ?
The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Originally posted by groenspookasem View PostBitters and my American wheat, currently on tap. Lekker Sunday with some fresh kingklip on the braai. Cheers gents!
[ATTACH]2150[/ATTACH][ATTACH]2151[/ATTACH]
Sent from my SM-N970F using Tapatalk2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock
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Cant remember posting this when it was brewed ....
Cherry Cider brewed back in December 2018 10L batch .... Added 1Kg fresh cherries to the FV close to the end of fermentation.
Didn't take any gravity readings but would estimate this at around 7%+ abv.
Veeeeery dry, but then again I don't mind it like that. If anything, the cherries added more colour than aroma/flavour as I don't get a distinct cherry taste. Have ±2L left and will let then age a little more.The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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