Electric Landlord

SOBA National Homebrew Competition 2009

noreply@blogger.com (Martin) — Fri, 11 Sep 2009 03:33:00 +0000

Last year I did not have much success at the SOBA National Homebrew Competition. Over the last year I think my brewing technique has improved significantly, so I hoped for a slightly better showing when I entered this year. However, I didn't expect the amazing results I obtained!

Of the 6 beers I entered 3 won medals (all of which were also Best in Class) and 2 won even greater honours!

Donkey Oatie Stout (Oatmeal Stout) - 46/50. Gold medal, Best in Class and Joint Overall Champion Beer! The judges' comments included "Nice velvet texture across palate", "Wow, what a beer!", "Good balancing bitterness to match sweet and creamy oats".

Pale Beauty (NZ Pale Ale) - 43/50. Gold medal, Best in Class and Champion Hop-focussed beer. "Nice base malt coming through, supporting the well-layered hops", "Some tropical fruit aromas".

Tasty APA (American Pale Ale) - 40/50. Silver medal and Best in Class. "Good use of hops on the palate", "Marmalade, grapefruit to style". I think this would have got a gold if the carbonation had been better.

I was absolutely stunned. Although I was very happy with these beers and hoped they might get a medal, I was not expecting such success. When the results were announced (on the Saturday of Beervana) I was wearing a very cheesy grin for most of the day.

The other 3 beers I entered did not do quite so well, but were still an improvement on last year. Only one beer scored less than 30 out of 50. A couple of the beers would probably have scored higher if my bottling technique had been better - they got marked down due to low carbonation. My Mild got 28/50 and was felt to be a bit lightweight. My Robust Porter got 30/50 and was probably let down by the fact it was a little too fresh and hadn't had long enough to condition. My Saison got 31/50, despite having been in the bottle for about a year (which explains why the judges noted it had little Saison character left).

The judges' comments were very detailed and useful this year, and overall they did a great job. One judge mistook the US hops in my American Pale Ale for NZ hops, but it didn't harm my score.

A very pleasing result. I don't brew beer to win competitions, I brew for myself and my friends, but it's good to get recognition. I'll just keep doing the same things, trying to tighten up my process and hopefully I'll do well again next year.

BrewNZ/Beervana Part 2: Booty!

noreply@blogger.com (Martin) — Thu, 03 Sep 2009 09:07:00 +0000

As mentioned below, at the end of the judging process for BrewNZ all the stewards were allowed to take some beer as a reward. Below is a pic of the bottles I got:

The beers in the picture are (in a rough order of back to front, left to right):

Pelican Bridal Ale 2008

La Trappe Quadrupel

Boulevard Double Wide IPA

Stone Imperial Russian Stout

Jolly Pumpkin La Roja

Moylan's Dragoons Dry Irish Stout

Moylan's Moylander Double IPA

Rogue Chocolate Stout

Rogue Double Dead Guy Ale 2009

Rogue Morimoto Soba Ale

Rogue Brutal Bitter

Ninkasi Believer Double Red Ale

Ninkasi Total Domination IPA

Ninkasi Tricerahops Double IPA

Stone IPA

Odell IPA

Twisted Hop IPA

Schlenkerla Rauchbier Marzen

Three Boys Wild Plum 2009

Laurelwood Hop Monkey IPA

Left Hand Juju Ginger

Lagunitas IPA

Maui Coconut Porter

21st Amendment Brew Free Or Die IPA

Great Divide Yeti Imperial Stout

As you can see from the list above, mainly American, and quite a few West Coast IPAs. I picked these as these were the beers I was least likely to find normally. I'm amazingly fortunate to have got these beers and I look forward to sampling them over the coming weeks.

BrewNZ/Beervana Part 1: Funking bar steward

noreply@blogger.com (Martin) — Mon, 31 Aug 2009 07:51:00 +0000

This is the first of (hopefully) several blog posts covering my time in Wellington over the last week at BrewNZ and Beervana.

I volunteered to assist with the stewarding at the BrewNZ beer awards. These are the main annual beer awards in New Zealand and this year they were bigger than ever. In total about 360 beers were entered, from all around the world. As well as beers from New Zealand and Australia (as you might imagine) there was a significant contingent from the USA. As a result of listening to The Brewing Network podcasts over the last year or so I have come to know of the names of some of these US breweries, if not the names of the beers. However, with no plans to visit the west coast of the US any time in the near future I did not expect to ever see the beers in person, never mind actually taste them.

Anyway, I suppose I should describe what I was actually doing there. The job of a steward at a beer judging session is to make sure the right beer gets in front of the right judges at the right time and in the best condition possible. We had 3 tables of judges, with either 6 or 7 judges on each table. The judges came from all over the world - best known to non-beer people would be Paul Mercurio, host of Dancing With The Stars but also an avid homebrewer. From New Zealand there were my good friends Geoff Griggs, Kieran Haslett-Moore and Shane Morley from the Steam Brewing company in Auckland, as well as a number of other judges from New Zealand, Australia and as far away as Holland. Chief judge was Dave Logsdon, proprietor of Wyeast labs in the USA.

The beers had all arrived and been stored in an air-conditioned room at the Duxton hotel before I got into Wellington on the Sunday afternoon. When I arrived, judging was in full swing. The basic procedure for the steward was to label up a glass per judge with the class number and an identifying number for the particular beer, then put a similar label on a jug. This jug was then taken into the kitchen where other stewards ensured the right beer was pulled from the fridge and poured into it. The original steward would then pour tasting samples into the judges' glasses and take them out to the table. Once the judges had completed their deliberations on that beer, the process would be repeated. Actually, we stewards were working hard to get as many beers lined up as possible to make the process as quick as possible. 360 beers is a lot for 3 tables of judges to get through.

It was three long days of work for both stewards and judges. The first 2 days were spent analysing and scoring all the beers, then the third day was dedicated to revisiting the top-scoring beers and allocating medals. On most days the judges were sitting down to their first beer of the day at around 8.30am, which meant that the stewards had been there for half an hour beforehand, and judging sometimes went on as late as 6.30pm. My feet were killing me at the end of it.

Nevertheless it was a very rewarding experience. I got to sample a significant number of beers, as there was usually a little left in the bottle after pouring the judges samples. Some of these beers I'd never even heard of, and there were many I had heard of which I thought I would never get chance to taste. I even got a minute taste of Samuel Adams Utopias, the most expensive beer in the world.

As well as the access to these beers, there was the opportunity to eavesdrop on highly-skilled beer judges at work, and to chat with them afterwards. It was fascinating and a little awe-inspiring to seem them going through their work. I have a new-found respect for the role of the beer judge now. For example, on one day the table I was looking after started off judging NZ Draught (a very bland style) before moving onto NZ & International Light Lagers. They then switched to Ciders before a sequence of 26 IPAs and Imperial IPAs. How they could even taste anything at the end of that lot amazes me, yet they were still carefully assessing each beer even at the end of the day.

Once the judging was complete, we volunteer stewards got our reward in terms of being able to choose a few bottles from what was left. I carefully shipped these bottles back to Auckland and will catalogue them in a separate post.

A week of beer!

noreply@blogger.com (Martin) — Thu, 20 Aug 2009 21:27:00 +0000

On Sunday I will be flying down to Wellington for the biggest week in the NZ beer calendar. From Sunday to Wednesday a panel of highly-respected judges will be sniffing, sipping and slurping their way through over 400 beers as part of the BrewNZ beer awards, culminating in the lavish awards dinner on Thursday night. Then on Friday & Saturday it's the public's turn as Beervana, New Zealand's biggest beer festival, opens its doors.

I'll be heavily involved in a volunteer capacity. First of all I'll be helping out as a steward during the judging at BrewNZ, then as a general volunteer during Beervana. I'm sure there will be the occasional visit to bars such as The Malthouse, Hashigo Zake and Bar Edward. If you're in town for the festivities, drop me a line and hopefully we can catch up.

I'm really excited about catching up with beer drinkers and brewers alike, and tasting some beers that I would never normally get to try. I just hope I've got the stamina for it!

New beer venues in Auckland

noreply@blogger.com (Martin) — Thu, 13 Aug 2009 02:40:00 +0000

Apologies for the lack of updates recently. No real reason, as I've had plenty of beer-related things to talk about, but I just haven't managed to focus on updating the blog. I will try and rectify that.

Although I very much like living in Auckland, I have to agree that in terms of beer venues the city lags behind other areas of New Zealand. Up until recently I would have said there were only 2 must-visit beer venues - Galbraiths Alehouse and Hallertau brewbar/restaurant. There are a few other places such as the Cock & Bull pubs, the Shakespeare brewpub and one or two decent bottleshops but for one reason or another I wouldn't put them right up there. Contrast this with Wellington, Nelson & Christchurch (to name but 3) which are all smaller cities but with much more to commend them in terms of beer.

However, just recently a couple of places have opened up in downtown Auckland which give me some hope.

The first of these is Brew On Quay, a new bar which has opened up on Quay Street. It's a lovely building (used to be the old dockside police station) which has been sympathetically renovated inside. There is a big bottle fridge with a good selection of New Zealand and imported beers, plus a couple of New Zealand craft beers on tap (currently Epic Pale Ale and Tuatara Pilsner). Unfortunately there are a larger number of taps pouring the products of one of the Big Two breweries but I guess it's a commercial reality that a bar serving only craft beer could not survive in such a location.

The owners of Brew are clearly looking to align themselves with the cause of good beer - the local launch of the Beervana beer festival (to be held in Wellington later this month) was held there, as was the Auckland launch of the mega-IPAs from Epic and Hallertau. Both events brought beer lovers out in force and I hope they'll continue to support this new venture. Personally I'd like to see less of the mass-produced swill and more of the craft beer, but let's give them some time.

The second new venue is Prenzel, a small shop/bar located in the fashionable Elliott Stables enclave on Elliott Street. This area was already a favoured lunchtime haunt of mine due to the presence of Frankie's Wurstbude (an amazing sausage shop) but now I have another excuse to go. Prenzel has a decent-sized bottle fridge with a good selection of New Zealand craft beers from breweries such as Tuatara, Emersons, Renaissance and Epic, as well as a couple of draught beer dispensers from the Whitecliffs brewery. Customers can enjoy a pie and a pint, or buy a beer to enjoy with their food from one of the other shops nearby. Off-license sales are also available and there is a 10% discount for SOBA members. The owner (Mike) is planning to put on beer tastings in one of the very atmospheric rooms in the Elliott Stables complex.

It's early days for both of these new ventures but I wish them well. If they succeed it will confirm that it is possible to sell quality beer in the notoriously fickle Auckland market.

SOBA sticks it to The Man

noreply@blogger.com (Martin) — Sun, 03 May 2009 07:20:00 +0000

I've been a member of the Society Of Beer Advocates (SOBA) for almost 2 years, and recently we've got into our first serious bit of campaigning. We became aware that DB Breweries, one of the Big Two breweries in New Zealand, had taken action against the Green Man craft brewery in Dunedin. Green Man's crime? Releasing a low-strength beer called Radler. DB sent a threatening letter pointing out that it owned the trademark for Radler and, after a short battle, Green Man acquiesced. They're only a small company and so couldn't afford to take on the big boys.

The issue is that Radler is a generic beer style. It's not very well known in New Zealand but is fairly common in Germany. A single brewery owning the trademark for a beer style is obviously nonsense. Just imagine if someone trademarked Pilsner, for example. To make matters worse, it turns out that DB have also trademarked Saison in New Zealand.

SOBA decided that this could not be allowed to happen, but it wasn't clear what we could do. A boycott of DB products was proposed, and SOBA is still encouraging people to avoid DB products (which shouldn't be all that painful as there are many many better beers available from craft breweries around New Zealand). SOBA secretary Greig McGill got some excellent publicity for the cause via an article in the Waikato Times, followed by a radio appearance on Radio Live and finally a TV appearance on 3 News·

This publicity led to well-known intellectual property (IP) lawyers James & Wells getting in touch with SOBA and offering to fight for the revocation of the Radler trademark on a pro bono basis. The campaign is now in full swing, via a press release and an excellent interview on TV3's Campbell Live show. We're confident we can win but all support is welcomed. We've had support from around the world, including a UK brewer who used to work for DB but is now supporting our cause.

This is not about beer geeks getting sniffy about a name. This is about allowing creativity and innovation to flourish amongst the community of small brewers. We don't mind if DB continues to brew and market their (technically out of style and pretty unpleasant) Monteiths Radler. Just give up the trademark and let Green Man and others show how it should be done.

The great handpump adventure!

noreply@blogger.com (Martin) — Sun, 03 May 2009 04:16:00 +0000

As an Englishman and fan of English real ale, I've always wanted my own handpump/beer engine (the terms are fairly interchangeable). And now, thanks to my Dad, I have one! Dad found someone who could lay his hands on one and shipped it over to me. The shipping cost more than the pump itself, but it was well worth it.

The pump arrived mid-week, but I didn't really get chance to play with it until today. Here's a photo of all the bits laid out on my dining table:

It's in superb condition, factory-reconditioned by the famous Angram company. I then set about figuring out how to connect it to my corny kegs. Which was where I encountered my first problem - the shank for the hose on the bottom of the cylinder (the silver bit in the middle in the photo below) is for half-inch hose, while my standard beer line is 6mm. I was momentarily confused by the 2 connectors with green hoses on the right of the picture, until I figured out that they were the connections for the optional water-cooling system.

However, I've bodged up a solution using a couple of jubilee clips. the narrower bore beer line from my kegs goes inside the wider bore line for about an inch, and 2 jubilee clips secure it. I suspected I may get a leak here, but I was pleasantly surprised.

I then went outside and mounted the handpump on my bar. Boy, does it look good!

Then it was time to hook things up. I part-filled a keg with plain water as a test, then attached my beer line to a standard quick-disconnect fitting. I hooked that up to the keg and locked the pressure relief valve open so air could get into the keg to replace the water being drawn out. A few brisk pulls on the handle and water began coming out of the pump!

Unfortunately not all of the water was emerging from the spout as expected. Some water was dripping from underneath the pump, so it was obvious I had a leak somewhere. Time to strip the cover off and check it down. A little investigation showed that, surprisingly, the leak was not at either of the places I had expected (the join in the beer line or the attachment of the line onto the pump) but from the John Guest fitting which linked the output of the pump onto the dispense spout (see below).

Not sure how I'll fix this. It should be possible to pick up another John Guest fitting and replace it. I suspect it's just a bit old.

So, not quite got beer pouring from the pump just yet, but not far away!

Busy Easter weekend!

noreply@blogger.com (Martin) — Wed, 15 Apr 2009 09:33:00 +0000

All been a bit quiet on the blogging front recently, although my brewing has been progressing well. However, I had a really busy extended long-weekend over Easter so I thought it was worth catching up on a few things.

Friday - brewed Urban Bohemian
On Good Friday I finally got around to brewing the Bohemian Pilsner I've been meaning to for a while. I had a pack of Wyeast 2001 Pilsner Urquell yeast sat in my fridge, but I'd been putting off brewing the beer. I brew very few lagers, mainly because of the time they take. A typical lager fermentation will take around 2 weeks, followed by at least 4 weeks lagering time. That means that my fermenting fridge would be tied up for 6 weeks on one beer. During the summer this would have meant that I couldn't brew anything else, as ambient temperatures would be too high for ale fermentation (range is around 18-22 degrees centigrade). Anyway, now that we're into autumn here in Auckland, the ambient temperatures are more conducive to ale fermentations so I can safely tie up the fermentation fridge with this lager, while I ferment an ale or two in the understairs cupboard.

The recipe came from Brewing Classic Styles by Jamil Zainasheff. I've brewed a few recipes out of this book now and they've all been excellent. I had to tweak the hops slightly to take account of what I had in stock, but it should be OK.

What I'm not so certain about is the yeast. I've learnt from experience that having the right amount of healthy yeast to start with is critical. I use the Pitching Rate Calculator at Mr Malty.com (Jamil's web site) which works out the right amount of yeast to pitch based on the age of the pack, the type of beer, strength etc. For this beer it told me I needed to make a giant yeast starter - 6.5 litres!! I don't think I have a container large enough to make such a starter. Anyway, I made a 3.5 litre starter and emailed Jamil, asking him if he thought I really needed a mega-starter. He didn't get back to me in time (he's a busy man, so it's understandable) so I just went with the 3.5 litre one. If I'd had a bit more time I might have tried to step it up to 6.5 litres by pitching another 3 litres of wort, but I didn't have time (or dry malt extract available). So we'll see how we go. The beer is fermenting away at 10 degrees now so we'll see what happens. The picture below shows the starter bubbling away:

Update: as of last night (22nd April) primary fermentation seems to be basically complete. The specific gravity has dropped from 1.054 down to 1.010, which is better than I expected so it looks like it was a healthy fermentation. The beer tasted pretty good too - nice malty crispness and no signs of sulphury off-flavours which can be produced by over-stressed yeast.

Friday - Keg Oatmeal Stout

I don't normally drink beer while brewing (got to keep focussed!) but while brewing the Urban Bohemian I decided to treat myself to a glass of my Anniversary Day Porter, which had been tasting very nice indeed. It turned out to be the last glass, as the keg blew dry! Luckily I had another beer ready to go into it so the brewing day was extended as I cleaned and sanitised the empty keg then transferred my Donkey Oatie Stout into it. Donkey Oatie is an amusingly-named oatmeal stout (which is now tasting very delicious).

All in all a very busy day, but very satisfying.

Saturday - visit to Galbraiths
On the second Saturday of each month we have a meeting of the local 'branch' of the Society of Beer Advocates (SOBA). As this meeting fell on the Easter weekend I decided to just have a low-key event, as many people would be likely to be on holiday. A handful of us therefore gathered at one of my favourite places - Galbraiths Alehouse in Eden Terrace. I'm sure I've waxed lyrical about this place before, but I never tire of it. The perfect combination of good beer, decent food, excellent atmosphere and a lovely building.

We were lucky to be joined by Ian Ramsay, the brewer of Galbraith's outstanding English-style beers (also a SOBA member). We sampled a few of the beers and chatted about beery things in general. I was sad to hear that the Mr G's Luncheon Ale was not selling well enough and was therefore likely to be discontinued. I've enjoyed this beer a lot - it's a rare sight, a low-strength (3.5%) yet flavoursome English-style pale ale. Beautifully balanced, and the sort of beer you can drink a lot of. Sadly, not enough people have been doing so, so it's not long for this world. Get it while you can.

Sunday - day of rest, inflict homebrew on visitors

On Easter Sunday we had a few friends round for a barbeque. The autumn weather has been very pleasant in Auckland this year and we were able to sit outside all afternoon.

Whenever we have visitors round I'm always keen to get them to try my beer, but always a little nervous. A lot of people still have a negative reaction when you mention "homebrew" - no doubt conditioned by those hideous "kit and kilo" brews that people used to make. If I can get people to sample my beers, I usually find that they are pleasantly surprised.

On this occasion I inflicted my Best Bitter, Pale Beauty pale ale and Donkey Oatie stout on a couple of people. They came back for more so I assume they liked it!

Monday - Wire up temperature controller

For the last few months since I bought a secondhand fridge to act as my outdoor beer fridge I've been running it with the temperature dial turned as low as it would go (i.e. warmer), but it's still a bit cold for the ales that I usually brew and drink. I bought a temperature controller a few months ago from MashMaster in Australia but hadn't got around to wiring it up. Part of this was due to needing to fit it into a plastic case as it was going to sit outside.

So on Easter Monday I finally motivated myself to get it done. I drilled and cut the case, sorted out the wiring and assembled the temp controller. It wasn't all that difficult, just a little time-consuming. So now I finally have my temperature-controlled beer fridge. The controller works by turning the power to the fridge on if the temperature gets above the pre-set temperature, then off again once it's cooled down enough. I have my controller set to 10 degrees centigrade, which is a little cooler than standard UK cellar temperature.

Tuesday - bottle barley wine

Back in January I brewed a barley wine in honour of my Grandad Joe, who was a big fan of Whitbread's Gold Label. The beer has been sat in a keg in my beer fridge since then. However, my plan was to get it into bottles so it could be hidden away to mature slowly over a year or two. The problem was I didn't have enough of the right size of bottles. Most of my beer bottles are 750ml bottles and although the beer is nice, drinking 10% barley wine by the pint is not generally a good idea! I wanted smaller bottles and couldn't bottle the beer until I found them.

Eventually I tracked down a source. The Leigh Sawmill Brewery use 300ml swing-top bottles for their The Doctor strong ale and 12 Gauge strong lager. They very kindly offered to sell me 4 dozen used bottles at $1 per bottle, which I thought was a great deal. They even threw in some spare lids and seals.

Cleaning and sanitizing 48 bottles took a long time, but I kept at it. I then carefully filled the bottles, making sure to "cap on foam" i.e. closing the cap while the neck of the bottle was full of foam, in order to minimize the amount of air left in the bottle. Since I'm intending to keep some of these bottles for at least a year I needed to pay extra attention to sanitation and minimizing the chances of spoilage due to oxidation.

Eventually I ended up with 40 bottles of beer. I created a nice label, labelled them up and have hidden them away. An odd one or two might find their way into the hands of friends, but the rest will be tucked away for future consumption!

Wednesday - clean kegs and fridge

After my marathon bottling session on Tuesday night I decided I deserved a drink, so I poured myself a pint of my Best Bitter. Sadly that was the last pint, and the keg blew dry. I now had 2 empty kegs (the Best Bitter plus the barley wine that I'd just emptied into bottles) so I needed to do some keg cleaning. I took the opportunity of a mainly-empty beer fridge to do a bit of a deep clean. The fridge had been getting pretty grubby with beer run-off etc. so I got the Mr Muscle out and gave it a really good clean both inside and out. Cleanliness is vital where beer is concerned so I felt a lot better afterwards. So now I have a sparklingly clean, although sadly almost empty, beer fridge.

All in all, quite a beery extra-long weekend, but very satisfying. Lots of good jobs done, and some nice beer drunk.

Brew Day - Anniversary Day Porter

noreply@blogger.com (Martin) — Mon, 26 Jan 2009 07:21:00 +0000

It was Anniversary Day here in Auckland today so I got a day off which I decided to use to lay down a Robust Porter. One of my aims for this brewing year is to master 3 or 4 basic recipes which I can then tweak to create variations on a them. One of those styles is Porter - I want to master a basic porter so that I can then do variations such as Honey Porter, Chocolate Hazelnut Porter, Bourbon Porter etc.

Today's recipe was based on a recipe from the Brewing Network's Jamil Show. Jamil Zainasheff, John Plise and their guests have created some superb podcasts over the last couple of years - a great blend of goofball humour and reliable brewing knowledge. Anyway, this recipe is similar to Jamil's Black Widow Porter, but obviously I had to substitute the hops with varieties I could get locally.

The recipe is:
4kg Pale Ale malt (I used up the last of my Maris Otter, plus a bit of Golden Promise)
550g Medium Crystal (60L) malt
550g Munich Malt
350g Chocolate Malt
200g Black Patent Malt

40g NZ Fuggles @ 60 mins
40g NZ Styrian Goldings @ 15 mins
20g NZ Styrian Goldings @ flameout

This was the first time I'd done an all-grain brew of a dark beer and the mash looked amazing - see the photo below:

Sparging and lautering went fairly smoothly - the runoff was fairly slow but not too bad, and I didn't get near to a stuck sparge. The picture below shows the first jugfull of runoff - absolutely amazing colour! I could have drunk it right then and there.

My calculations (using BeerSmith software) must have been slightly off, however, as I ended up with more wort than I expect (30 litres as opposed to 28 litres) and the specific gravity was a bit lower than my target. I made an on-the-spot decision to increase my boil time to 75 minutes from 60 minutes in the hope that the extra evaporation would bring the volume down and the SG up. So into the pots it went (I'm still using the two-pot stovetop boil method as I haven't got round to converting my old keg into a kettle):

The boil went smoothly (no boilovers again) but the volume didn't reduce down as much as I'd hoped, so I ended up with 22 litres of wort going into the fermenter (after chilling), rather than the 20 I'd aimed for. The original gravity was 1.053 instead of the target 1.061. Not a disaster, just a little annoying. I'll have to tweak my calculations next time.

I then rehydrated a sachet of Safale S-04 dried yeast as I didn't have a suitable liquid yeast to hand. That was pitched and the fermenter is now sat in the temperature-controlled fridge at 19 degrees. I'll inspect it in the morning for signs of activity.

All in all a good day's brewing, and if the look (and taste!) of the unfermented wort are anything to go by, this will be a good beer!

Yeast Washing

noreply@blogger.com (Martin) — Mon, 26 Jan 2009 07:09:00 +0000

For a while now I've been using liquid yeasts from Wyeast. These yeasts are imported from the USA and therefore they are fairly expensive. One way of reducing the impact of these costs is to re-use the yeast from one brew in one or more other brews. For my recent barley wine (Grandad Joe's Gold Label) I re-used the entire yeast cake from my brew of Palliser Pride. However, in most cases I would not want to use so much yeast for one brew, so I've investigated harvesting and washing the yeast at the end of the brew (in order to separate the good yeast from the proteins, hop bits and other gunge, known as 'trub'), and splitting it into several smaller amounts.

Today was my first shot at this. I followed the basic process from a very useful forum post but modified it slightly (I used sanitiser solution instead of boiling stuff as I didn't have enough glass jars). It went fairly smoothly although I'm concerned that I poured away too much real yeast along with the gunge at the bottom. All in all I ended up with the three jars shown above. Next time I come to brew a suitable beer (probably an English bitter of some sort) I'll make a starter using one of those jars and see how we go.

Brew Day - Electric Landlord

noreply@blogger.com (Martin) — Sun, 18 Jan 2009 00:33:00 +0000

An exciting brew day for me yesterday, and one that went fairly smoothly. The beer I brewed takes its name from this blog, but its heritage comes from one of the greatest English beers.

One of my favourite English beers of all time is Landlord, from Timothy Taylor's brewery in Keighley, West Yorkshire. It's a perfect example of an English Pale Ale - golden in colour with a strong smooth backbone of bitterness. I always used to detect a creaminess in there plus a hint of bitter orange marmalade. Overall the keyword would be 'balance' - the malt, the hops and the yeast character all coming together well.

The beer I brewed yesterday was not an attempt to clone Landlord, although that beer was certainly my inspiration. The exact recipe for Landlord is not public knowledge, but Roger Protz's Real Ale Almanac indicates that it uses 100% Golden Promise malt, plus Fuggles and 3 varieties of Goldings hops. Of these, the Styrian Goldings lend it that bitter orange character.

I have been reading quite a lot about SMaSH brewing, which stands for Single Malt and Single Hop i.e. brewing a beer using only a single malt variety and a single hop variety. I thought that this beer would be a good place to experiment with this. So the recipe brewed yesterday was:
3.9kg Golden Promise malt
25g NZ Styrian Goldings @ 60 mins
20g NZ Styrian Goldings @ 30 mins
20g NZ Styrian Goldings @ 15 mins
20g NZ Styrian Goldings @ 0 mins

Original Gravity was 1.042 for 21.5 litres, bitterness should be 36 IBUs.

The yeast I used was a limited edition from Wyeast, which I bought from Craftbrewer in Australia. It's 1469PC West Yorkshire Ale, and the rumours are that it could actually be the Timothy Taylor's house yeast. So I've got a pretty good chance of getting very close to the characteristics of Landlord. But as long as I produce a flavoursome beer I'll be happy.

As I write this the fermenter is bubbling away nicely in my temperature-controlled fridge at 20 degrees Centigrade. I'll leave it there for about a week before transferring it to a secondary fermenter and dry-hopping with more Styrian Goldings. All being well it should be in a keg in a couple of weeks time.

I also had an excellent package arrive yesterday from The Brewing Network in the USA. It was a late Christmas present to myself - a signed copy of Brewing Classic Styles by homebrewing legends Jamil Zainasheff and John Palmer, plus a Brew Strong t-shirt from their fascinating podcast. Loads more recipes to brew, and a cool t-shirt to wear while brewing them!

Kegs. That's right, kegs!

noreply@blogger.com (Martin) — Sat, 03 Jan 2009 05:19:00 +0000

One of the few irritating parts of the homebrewing process for me has been bottling the end product. It takes ages to clean and sanitise the bottles, then there's the racking off of the beer and adding of the priming sugar, then the bottling itself. Then you have to wait at least 2 weeks for the bottles to carbonate, and probably another 4 weeks before the beer's tasting at its best. So for a long time I've been keen to build a setup that would allow me to put my beer into kegs and dispense from them.

It's not as complicated as it sounds, but I have to thank the guys on the Realbeer.co.nz forum for all their advice, as well as other local homebrewing mates and especially Barry (who let me look at his setup and answered all my dumb questions).

The basic components of a kegging setup are:

a fridge (preferably with a temperature controller so it doesn't run too cold)
one or more Cornelius kegs. There are loads of secondhand ones out there, mainly old Coca Cola kegs.
a CO2 cylinder
regulator, pipework and connectors

I picked up a cheap secondhand fridge from TradeMe. The kegs (I've got 3) came from Steve Plowman at Hallertau brewbar (and I borrowed one from Barry). The CO2 cylinder came from a place in Grey Lynn in Auckland who supplies reconditioned fire extinguishers. The regulator, pipework and connectors (I used the excellent John Guest push-fit connectors) came from CraftBrewer in Australia. There's a picture below of most of the bits and pieces, prior to assembly:

Assembling the whole thing was not hard at all, especially once I'd spotted the plastic seal for the regulator that stopped the one leak I had. I've drilled a hole in the side of the fridge for the gas-in line so I can put the CO2 cylinder in a safe place down behind my bar. I use a simple picnic tap for dispense (no fancy font heads for me!) and it works beautifully. There's nothing like being able to walk up to the beer fridge and pour yourself a pint. And the beauty of the whole thing is the reduction in time between brewing and drinking! I can throw a batch of beer into a keg in about 10 minutes, gas it up overnight and start drinking it the following night (with the obvious caveat that beers tend to take a few weeks to develop their full flavours).

SOBA National Homebrew Competition 2008

noreply@blogger.com (Martin) — Sat, 03 Jan 2009 05:19:00 +0000

This year was the second annual running of the SOBA National Homebrew Competition, and my first chance to enter (I hadn't really got started on the brewing thing last year). I told myself I was only entering to get some feedback on my beers, not for the chance of winning anything, but that didn't stop me from being a little disappointed when the results came back.

I entered 4 beers, all malt extract-based (I hadn't got around to all-grain brewing in time). Entry involved shipping 2 bottles of each beer to Wellington, along with a completed entry form for each one (plus the entry fee of course). Judging took place in September, with the inital results coming out shortly after, followed by the judging notes and comments a bit later. I've lost the actual scores I received, but I can remember that the highest was a 31/50 and the others were in the 14-17 range.

The feedback came on full AHA/BJCP scoresheets. I would include an example because they're very interesting, but my scanner is currently out of commission. I've included a few of the key comments on each beer below:

Extract of Daisy (American Pale Ale): Hops low on nose for style; cardboard (indicative of oxidation) in aroma and flavour; stylistic accuracy low; technical merit low.
Storecupboard Larger (Vienna Lager): hop aroma seems inappropriate; more cardboard!; Stylistic Accuracy medium; Technical merit medium-high; "I would drink a pint of this beer"!
4BC Altbier (Dusseldorf Altbier): hard to detect aroma; appropriate hop; Lacking malt for style; bitterness too low for style; harsh; technical merit low; sour/acidic flavour.
4BeeCee Porter (Honey Porter): Chocolate, phenolic aroma - electrical fire; chocolate, vinegar flavour; medicinal aroma; Stylistic accuracy medium; technical merit low.

Well, the only way is up! I'm hopeful that next year will be a different story - my beers have certainly improved since the ones I submitted. Going all-grain has certainly helped.

Mind you, I've never brewed a beer I couldn't drink, and that's the main thing. Winning competitions is not the main objective of my brewing.

Mostly, I have been brewing....

noreply@blogger.com (Martin) — Sat, 03 Jan 2009 05:15:00 +0000

Since I last posted anything of significance I've brewed seven different all-grain batches of beer. Some of them have been merely OK, some have been good and a couple have been absolutely amazing!

As a quick catch-up, here are the batches I've brewed but not posted about:

4BC Altbier v3.1. An all-grain attempt at a Dusseldorf Altbier using liquid yeast (Wyeast 1007 German Ale). Just a few bottles of this beer remain. I was very happy with it. Slightly on the pale side for style but a nice clean malty taste. I'll brew this one again.
Palliser Special. An English Best/Special bitter. Again, just a few bottles of this remaining in the beer fridge. Very pleased with this one also - nice level of bitterness and the dry-hopping (added hops into the secondary fermenter) with NZ-grown Styrian Goldings hops worked well. Lots of hop aroma.
Saison Du Diable. Possibly the favourite beer I've brewed so far. Recipe was based on Jamil Zainasheff's award-winning recipe. Yeast used was a Wyeast special edition - 3711PC French Saison. I fermented it at ambient temperatures in my shed (which were around 20-22 degrees in a warm Auckland spring) then ramped it up to 28 degrees by bringing it into the conservatory and turning the heating on for the last few days. This resulted in it fermenting out very dry, which was the objective. It's a lovely pale golden beer with tons of funky aroma, lots of fruit but a clean dry finish. Very chuffed with this one.
Oh Vienna! A Vienna lager. Had some problems with this one - the liquid yeast (Wyeast 2206 Bavarian Lager) failed to kick off. I left it for a few days and tried raising the temperature but no joy. So I pitched a rehydrated sachet of Saflager S-23 and this kicked fermentation into life. However, I have no ide4a what the interaction of the two yeasts would do. This was the first beer to go into my new kegging setup (of which more later) and was the first beer I inflicted on my fellow SOBA brewers when they came round to my place, but I wasn't all that happy with it. A distinct rubbery/sulphury aroma, persisting into the flavour. A lack of malt sweetness also. I'll give it a few weeks in the keg and see if it comes right.
Pale Beauty. A beer which is difficult to pigenhole to a BJCP style. In theory it's an English IPA but it tastes unlike most IPAs I've ever drunk! Not that it's a bad thing - I think I've created a damn fine beer. It reminds me a lot of Daisy Cutter from Twickenham Fine Ales, one of my favourite UK beers. It shares a name with another Twickenham beer, although it doesn't taste like Twickenham's Pale Beauty. As it's name suggests it's a pale straw colour and has a big hit of hops on the nose. There's a pronounced passionfruit aroma from the Riwaka hops and a lovely creaminess. At 5.7% it's a little strong to quaff, but it's very tempting to do so!
Palliser Pride. My attempt to get close to one of my favourite beers of all time, Fuller's London Pride. I used Wyeast 1968 London ESB yeast which is rumoured to be the same strain as the Fuller's house yeast. The beer has turned out very nice, though perhaps closer to Fuller's Chiswick Bitter than London Pride - lacking a litle richness and body, perhaps. It's a mighty fine beer for quaffing though, and is currently on tap in my beer fridge!
Grandad Joe's Gold Label. This is my currently-fermenting brew. Named in honour of my grandfather who, in his last weeks, took a liking to Whitbread Gold Label. It's not an attempt to recreate that beer, just an attempt to brew a good English barley wine. There's a lot of Pale Ale malt in it, and not a lot else ( a hint of crystal malt and a bit of sugar to stop it being too cloying). If all comes out well it will be somewhere between 10%-11% and will be aged for at least 6 months.

If you want any more details of any of the beers (recipes etc.), drop me a line.

Back after a long absence

noreply@blogger.com (Martin) — Fri, 02 Jan 2009 06:27:00 +0000

Well, if anyone reads this stuff you'll no doubt be wondering why the lack of updates. Well, life got a bit too busy. Brewing has still been going on but has been interspersed in between family visits, lots of work etc.

But it's a New Year so I'm resolving to catch up a bit. Hard to believe that I haven't written anything since September! Hopefully, postings over the next few days will cover:

further forays into the world of all-grain homebrewing
my less-than-stellar performance in the National Homebrewing Competition
construction of my home keg system

More soon!

Tasting OK so far

noreply@blogger.com (Martin) — Thu, 04 Sep 2008 09:45:00 +0000

Well, I just transferred Palliser Bitter from the primary fermenter to a secondary one, and took a small sample along the way. To check the specific gravity (SG) of course, but also to have a little taste. And it seems to be doing fine on both counts. SG has dropped from 1.040 to 1.012 in 4 days so if it finished there I'd be happy, but it might creep down another couple of points during secondary fermentation and that's also OK. More importantly, it tastes good! Lighter body than I expected, but a nice mellow fruitiness with a bit of citrus around the edge. Not too bitter, but fairly well balanced.

I've dry-hopped this beer, adding 20g of NZ Styrian Goldings hop pellets to the beer in the secondary fermenter. This should give a big boost to the hop aroma. Styrian Goldings are one of my favourite hops, and feature strongly in Timothy Taylors Landlord. The beer will sit in secondary for about 10 days before bottling.

I also received a nice package in the mail today - a secondhand copy of Graham Wheeler's classic book "Home Brewing - the CAMRA guide" that I picked up on TradeMe. It's a bit old (1990) but is acknowledged as a classic. I've seen it selling for ludicrous amounts (£100+!!) in the UK - suffice to say I picked it up a fair bit cheaper than that. It'll be my favoured reading matter for the bus journey to and from work for the next couple of weeks!

First all-grain batch

noreply@blogger.com (Martin) — Mon, 01 Sep 2008 08:40:00 +0000

This weekend was a momentous occasion in my fledgling homebrewing career - my first all-grain batch (that is, brewed using just grain instead of malt extract). It's something I've been aiming towards for a while - I want to get the greater malt flavour, as well as the additional flexibility that not being reliant on malt extract gives.

The key piece of equipment needed for all-grain brewing is a mash tun - a way of extracting the sugars from the grain and then separating the liquid (wort) from the grain. A classic homebrew technique is to convert a chilly bin (esky, picnic cooler, whatever you want to call it). That's the route I went down. To extract the wort without bringing the grain with it I used the braided metal screen from a hose - lots of people have apparently done it this way. See the picture below:

What to brew for the first all-grain batch? I was keen to get an every day drinking beer in stock, so I went for a Best Bitter which I've called Palliser Bitter. The recipe was:

3.5kg UK Pale Ale malt
0.4kg Crystal malt
0.4kg Munich malt (for a bit of complexity)
100g Wheat malt extract (OK, I know it's an all-grain batch but I had some wheat extract which needed using up and I thought it might help the head retention)
NZ-grown Fuggles hops at 60 mins, 30 mins and 10 mins to about 40 IBU
Dry-hopping with NZ Styrian Goldings hops in the secondary fermenter
Good old Safale S-04 dried yeast

I got all my equipment together, gave it a good clean and prepared for an exciting day. However, it turned out to be pretty stressful and not all that successful.

I tipped the grain into my mash tun while I brought two large pans of water up to temperature. The temperature of this 'strike water' is very important as the enzymes within the malt are very temperature sensitive. You need to keep the mash temperature within a fairly tight range in order to get the sugars out with the right level of unfermentable dextrins (which provide body to the beer). I got the water to temperature and 'mashed in' (added the water slowly to the grain).

Then came the first panic of the day - the probe thermometer I was using was giving radically different temperatures at different points in the grain bed - several degrees either above or below my target mash temperature. Fortunately the mash thermometer I've bought but not yet fitted to my mash tun gave a more consistent reading, which was at the lower end of my range but I like my beers dry anyway.

After an hour the time came to drain the wort from my mash tun. It smelt bloody lovely! The first couple of litres came out OK, and I tipped these back into the grain bed to recirculate (and clear them up).

However, after only another couple of litres of runoff the flow rate slowed to a trickle and then stopped entirely. Disaster! I had a mash tun full of gorgeous wort that I couldn't get out! I tried tipping in some of my sparge water to see if this would free things up but no joy. The only way I could get any flow at all was to stroke the braided screen with a spatula, but even then I only got a trickle. I was contemplating the total loss of the batch but decided to try an alternative approach - I ladelled the mash in batches into a fine sieve and flushed it through with my sparge water. This got the wort out but my carefully worked-out sparge volume calculations went out of the window, so my volumes were a bit off. I ended up with less wort than I expected and at a slightly lower specific gravity (SG). To compensate I added a bit of extra water and a bit of extra wheat malt extract, but the SG was still a bit on the low side (1.040 as opposed to the target 1.043).

After that everything proceeded OK. I had to split the wort between two pans as I haven't yet finished my converted keg which will act as a full-size brew kettle.

As the wort cme up to the boil I noticed a definite difference from my extract-based batches - the amount of 'hot break' (proteins forming a skin on the surface just before boiling point) was much more dense, which is a good thing.

Hops were split between the two pans using a bit of guesswork on volumes! I used NZ-grown Fuggles hops as they are a traditional hop for good honest bitter. After an hour's boiling I fished the hop bags out and left the pans to cool with the lids firmly on. I'd decided to use the 'no-chill' method - instead of using an ice bath or a copper coil with cold water running through it to cool the wort I just let it cool down over night. Ideally I'd have transferred it to my sanitised fermenter to do this but I had no way of doing so without aerating it (which introduces the risk of oxidation) so I decided to take a risk (of exposure to airborned bacteria) and leave it in the boil pans overnight. Time will tell if this was OK.

The following morning I transferred the now-cool wort to the fermenter (with plenty of aeration) and pitched the rehydrated yeast. I then put the fermenter in the shed (ambient temperatures are pretty good at the moment). When I checked on it about 6 hours later it had burst into bubbling life so I was pretty pleased.

All in all it was a pretty stressful and disappointing day. I was really looking forward to my first all-grain batch and it could turn out tohave been a total disaster. There seems to be a design flaw with the braided hose, in that the holes are too small for the wort to get through, or they block up too easily. I will have to investigate an alternative approach before my next all-grain batch, which I want to do within the next couple of weeks. Any hints and tips from blog readers would be welcomed!

Yankee yeast

noreply@blogger.com (Martin) — Tue, 12 Aug 2008 09:55:00 +0000

I recently decided to splash out and order some liquid yeasts from RealBeer. They're Wyeast yeasts imported from the USA. The guys at RealBeer consolidate orders from homebrewers and microbrewers across New Zealand then place a single order every two months. The yeasts are sent in a temperature-controlled shipment from the USA then distributed by the RealBeer guys. This useful service gives us access to a range of yeasts that would otherwise be hard to get hold of down here.

Why would I want to use liquid yeasts anyway? What's wrong with my trusty Safale S-04 dried yeast? Well, nothing really. For a lot of beer styles a dried yeast will definitely do the job. However, there is a limited range of dried yeasts so if you want to authentically recreate some of the more unique beer styles, a liquid yeast is the only way to do it. So I've ordered 3 yeasts which you can see in the photo below:

The three yeasts are:

I also got a small amount of yeast nutrient.

The yeasts are "smack-packs". As well as the liquid yeast they contain a sealed bubble of yeats nutrient. When I'm ready to use the yeast I need to hit the pack hard so that it breaks the bubble, releasing the nutrient and getting the yeast ready for use.

The yeasts cost me about 3 times as much as a sachet of dried yeast, so I need to plan my recipes very carefully and aim to harvest the yeast for re-use. Sounds like fun!

Wild weather & wild beer in Auckland's west

noreply@blogger.com (Martin) — Sat, 26 Jul 2008 10:52:00 +0000

Today Auckland has been battered by the worst storm in a decade (allegedly) - high winds and heavy rain have led to weather forecasters advising people to stay indoors and only travel if absolutely necessary. So thankfully it was absolutely necessary that we drove over to Hallertau bar & restaurant to sample some of the most amazing and unique beers I'll ever get to wrap my tastebuds around.

Hallertau brews a range of pretty fine beers and serves some excellent food, so it's worth a visit at any time. However, at the moment it's also serving three rather special beers which makes a visit even more essential.

The first of these is a traditional German Bock which was the winner of last year's SOBA National Homebrewing Competition. Dan from Gore won the competition with this beer and part of his prize was to get it brewed by Hallertau on a commercial scale.

The other two beers are a pair of IPAs brewed as a challenge by Luke Nicholas (owner/brewer of Epic) and Steve Plowman (brewer at Hallertau). They each undertook to brew a strong IPA, Luke using American ingredients and Steve using New Zealand ingredients (malt & hops). Both beers were brewed at Hallertau and launched at the Malthouse in Wellington last week. They made their belated arrival in Auckland on Thursday at Hallertau, hence my burning desire to be there this weekend come hell or high water (and the water was pretty high under the Riverhead bridge!).

An very pleasant afternoon was spent sampling the three beers along with some excellent food and excellent conversation with Barry (fellow SOBA member) and Steve the brewer. Even my wife liked the beers, and my son played happily in the Hallertau lounge. It really is a great place. I then picked up a takeaway bottle of each beer and resolved to sit down and conntemplate them in a bit more detail this evening.
The photo shows the three beers. From left to right: Bock, Maximus Humulus Lupulus (Steve's IPA), Epic Armageddon (Luke's IPA).

So after sitting down with a wineglass of each beer here are my thoughts:

Traditional Bock. 6.3% ABV. Moderate aroma of coffee/chocolate with a little raisiny alcohol sneaking through. Creamy light-brown head sitting on a reddish-brown beer. Slight haze, possibly a chill haze. Flavour is very well balanced with strong chocolatey malt balanced by a backbone of underlying (but not over-evident) bitterness. While starting sweet and chewy it finishes dry with just a hint of raisiny alcohol. A nice beer. Perhaps just a fraction too much alcohol in the finish, but very drinkable. 17/20
Maximus Humulus Lupulus. 6.66% ABV. Big hop aroma. Quite perfumed though, rather than heavily resined. Citrus tends towards bitter orange. Not a lot of head on this sample (although it was a complete bitch to pour in the bar - the staff were cursing Steve, with a smile on their face!). On the pale side of amber in colour. Rich and round with an oily mouthfeel, the hops coming through slightly later to elongate the flavour and push on into the finish. Bitterness is assertive but not overpowering. Lots of floral (jasmine?) notes in there. Long lasting finish is pretty balanced. A superb beer. 18/20
Epic Armageddon. 6.66% ABV. The hops climb out of the glass and cuff you around the head before you can even get your nose in the glass. Lots of hop resin, lots of grapefruit. Decent off-white head on top of a dark amber beer, darker than the Maximus. Doesn't start as sweet as the Maximus and the hops kick in faster and harder. A creamy mouthfeel is blasted away by coating hops. Balance in this beer is all about running along a tightrope in hobnail boots. It's a hell of a ride. The bitterness lingers in the mouth for hours. 17/20

So, to sum up, this was an amazing demonstration of what New Zealand-brewed beers can do. Each beer was stunning in its own way. If I had to choose a favourite I'd lean towards the Maximus Humul Lupulus. It's the Jaguar E-type to the Armageddon's Bugati Veron - not as outrageously fast, but a little more stylish.

Brew Day - 4BC Altbier v2.0

noreply@blogger.com (Martin) — Sun, 06 Jul 2008 09:35:00 +0000

Just realised this post from a few months ago was never actually published! So I'm going to publish it now. The beer has all gone - it didn't turn out that well unfortunately. The yeast substitution referred to in the last paragraph didn't really work, as the weizen character (spicy, phenolic) dominated.

==========

I had a bit of time today so I thought I'd strike while the iron was hot, and get my first partial mash brew on. A bit of a step up for me this, as all my previous brews have been extract-only or extract plus steeped grains. Today I was using "proper" Pale Ale malt which contains enzymes which help to extract the sugars from the other malts, as well as from the Pale Ale malt itself. This is a step towards all-grain brewing, but because it's only partial mash I still needed some malt extract to make up the fermentable sugars.

For this brew I decided to try a partial mash variant of a beer I'd made (and very much enjoyed) before - a Dusseldorf Altbier. I'd previously made this beer with malt extract but a fair whack of steeped grains, so moving to partial mash was not a big step, but would hopefully make a difference to the depth of flavour.

The recipe for 4BC Altbier v2.0 is as follows:
1.8kg Muntons Light LME
1.5kg Pale Ale malt
0.5kg Crystal malt
0.5kg Munich malt
0.5kg Vienna malt
50g Roast Barley (added because I had some left in the cupboard!)
40g Pacific Jade hops @ 60 mins
30g NZ Hallertauer @10 mins
Irish Moss @ 10 mins

I was planning to use SafAle K-97 like I used for my last Alt, but apparently it has been discontinued so I'm using Safbrew WB-06, which is a weizen yeast.

Bottling Day: 4BeeCee Porter

noreply@blogger.com (Martin) — Sat, 05 Jul 2008 05:57:00 +0000

So today was the day to bottle my honey porter, which I'm calling 4BeeCee Porter. It has been cold-conditioning for the last couple of weeks, which is a bit longer than I'd planned but I just haven't got around to bottling it.

One difference with today's bottling process was that I used honey as the priming sugar. Normally I'd use dextrose (corn sugar) but I wanted to boost the honey flavour - there's no point in calling it a honey porter if there's no detectable honey flavour, I reckon. So when I took a hydrometer sample to check the final gravity I tasted it and decided it still needed a bit more honey.

The final gravity was a bit higher than I'd expected (1.019) but I guess that this is because there are quite a few unfermentable sugars in honey. The mouthfeel was noticeably thicker and richer, which again points to the presence of those unfermentable sugars.

Anyway, bottling went fine so I have 30 bottles of porter waiting to be labelled up and put into storage. See photo below:

As you can see from the sample in the photo, it's not overly dark. I would have liked it to be a bit darker but it tastes OK. There is a definite sweetness up front from the honey before the roasty bitterness comes through behind. Once this has had a few weeks to mature I'm sure it'll be tasting great.

I now have 3 empty fermenters sitting in the garage, but I've already been to the brew shop (Brewers Coop in Mt Wellington, with a couple of extra bits from Hauraki Home Brew) so the next brew shouldn't be too far away. This one will be my first attempt at partial-mash brewing, so that should be exciting.

Brew Day - 4 BeeCee Porter

noreply@blogger.com (Martin) — Mon, 02 Jun 2008 07:06:00 +0000

Wow, it hardly feels like two weeks since I last brewed (!), and here we go again.

I've been meaning to lay down something strong and dark for the winter - there's something about the long winter nights that calls for a warming kick of alcohol and a rich dark beer. I'd decided on a porter (a Robust Porter if you want to get all BJCP style guideline pedantic on me) but I decided I wanted a bit of a twist on the traditional. I found an excellent recipe on the internet for a whisky & vanilla-infused porter but I was a bit concerned that the whisky would overwhelm the porter. In the end, with a little bit of advice from Jim's Homebrew Forum I decided on a honey porter, and came up with the following recipe:
2 x 1.8kg cans Muntons Light Liquid Malt Extract
400g Dark Crystal Malt
200g Chocolate Malt
200g Black (Patent) Malt
150g Roast Barley
30g Pacific Jade hops @ 60 min
20g NZ Fuggles @ 10 mins
1 tsp Irish Moss @ 10 mins
500g honey (added after the heat had been turned off)
2 x Safale S-04 English ale yeast

Here's a photo of the assembled gear:

The speciality malts (crystal, chocolate etc.) were steeped in grain bags at 75 degrees for 30 mins, resulting in this luscious black liquid:

The grain bags were then removed - you can see the final dregs of goodness seeping from them in this photo:

After that it was just a matter of topping up to the boil volume and adding the malt extract ready for boiling:

(there's something dodgy about the perspective on that photo - I'm sure that pan is way bigger than my stomach in reality!)

After that it's the same old brewing process: boil, add the hops, add the irish moss (to try and get rid of some of the haze-forming proteins), cool the wort, rehydrate the yeast, pitch it and off we go!

This is another prospective entry in the SOBA National Homebrew Competition, so let's hope it turns out OK. It's tasting good so far - I drew off a sample to check the original gravity (bang on the button at 1.055) and it tasted pretty good. A definite hint of honey, but not overpowering and the hops were also present. Another successful (if tiring) brew day.

Brew Day - Extract of Daisy

noreply@blogger.com (Martin) — Mon, 02 Jun 2008 06:34:00 +0000

This is actually a bit of a retrospective entry as I actually brewed this a couple of weeks ago.

This is a beer I've been meaning to brew for while. It's an attempt to get close to one of my favourite beers from the UK - Twickenham Fine Ales "Daisy Cutter". It's a beautiful, very pale ale with a lot of American hops, created by my good friend Tom Madeiros. My difficulties in recreating it in a homebrew setting here in New Zealand are twofold: as an extract brewer (rather than all-grain) it is very difficult to get pale beers as even the lightest malt extract is amber in colour by the time it gets here! Secondly American hops are in short supply worldwide, never mind here in NZ.

So, I was resigned to not brewing this beer until I went all-grain, by which point maybe we would also have some American hops available. However, in conversation with Mike Ellwood (from the excellent Brewers Coop homebrew store in Mt. Wellington, Auckland) he mentioned that he had some Weyerman's Pilsner Malt extract. Fairly pricey, but it might get me closer to the colour of Daisy Cutter. I've also started to seriously discover the native New Zealand hops, such as Motueka and Riwaka, so I decided to go for an all-kiwi hop ensemble.

Tom (the brewer from Twickenham Fine Ales) had very kindly given me some hints on the recipe so taking this into account I had a tinker around in my BeerSmith software package and came up with the following recipe:
4kg Weyerman's Pilsner Liquid Malt Extract
0.5kg Light Dry Malt Extract
0.25kg Wheat Dry Malt Extract
30g Pacific Jade hops @ 60 mins
30g Motueka @ 30 mins
20g NZ Hallertauer @ 30 mins
20g Motueka @ 5 mins
30g Riwaka @ 5 mins
2 packets Safale US-05 dried yeast

Here's a quick photo of the ingredients:

Everything went OK but I overestimated my top-up water after the boil so I have a larger batch size than I expected, but a lower original gravity (1.055).

The yeast kicked in very quickly and primary fermentation was completed in just over 3 days. It's currently undergoing secondary fermentation - I racked it off from the primary fermenter last weekend so I'll keep it at normal fermentation temperature for a couple of weeks before dropping it to 1 or 2 degrees centigrade for a few days to try and settle out as much of the yeast as possible before bottling.

Brew Day - BSB

noreply@blogger.com (Martin) — Sat, 03 May 2008 03:15:00 +0000

Brew day once again, and this time the beer will be called BSB - Bog Standard Bitter! I wanted to see if I could quickly knock together an extract-only bitter to boost my beer stocks without too much fuss. I'm taking advantage of the fact that as we're now in mid-autumn, the temperatures in my shed have dropped to a level where I can safely brew without needing the temperature-controlled fermentation cabinet. This means that Storecupboard Larger can continue conditioning in the cabinet while BSB gets on with fermenting in the shed.

The recipe for BSB is simple:
- 2 x 1.8kg cans of Muntons Light liquid malt extract
- 25g Galena hops for bittering (just what I had in the fridge)
- 25g East Kent Goldings hops added late in the boil for aroma
- Safale S-04 ale yeast

Original gravity was measured at 1.042. Yeast was rehydrated then pitched at 23 degrees. The fermenter is wrapped in a foam blanket and in the shed where the ambient temperatures are mid-high teens centigrade.

The Session 15 - Where It All Began

noreply@blogger.com (Martin) — Thu, 01 May 2008 10:02:00 +0000

This month's instalment of The Session, hosted by Boak & Bailey, is themed around how did it all begin. That is, how did one get interested in decent beer.

I'm really pleased that Boak & Bailey chose this theme as it has given me an opportunity to revisit my beery past, and to trawl through my memory to figure out where and when it all began. It's a long, drawn out story but working through it has been very enjoyable for me. It has brought back many good memories, some of them quite surprising. So even if you don't find this article interesting, I certainly enjoyed writing it!

My first exposure to regular drinking (as opposed to the odd glass of dodgy Bulgarian Riesling with Sunday lunch at my grandparents') was in the late 80s. Not a good time to be starting drinking. Like many a British teenager I started drinking in pubs before I was old enough to do so (shock horror!). I've always been a big lad, and this meant it was easy enough for me to get served in pubs from the age of about 16 onwards. Also like many teenagers, my first forays into the world of booze did not lead me to quality beer. I recall rum & blackcurrant and McEwans lager! Strangely, I also recall Youngers No. 3 and pints of “mixed” - half bitter, half mild – in some of the less salubrious pubs of Huddersfield town centre (I'm sure A Swift One will be able to guess which ones!).

Anyway, I sort of muddled through my late teenage years with the only exposure to decent beer being pints of Tetley Bitter at the local bowling club (that's crown green bowls for you foreign types). I will always remember the taste and more importantly texture of that beer, which owed a lot to being served through a tight sparkler and with the use of an Autovac system. Now I'm not trying to re-open the sparkler debate, but that beer has certainly left its mark on me. However, at the time I would certainly not have considered myself to be a real ale drinker – dodgy lager formed a significant part of my consumption (which, to be fair, was not all that copious).

After much pondering and reminiscing I think I can trace back the development of my interest in good beer to one place and one beer. Sure, there were plenty of other places and beers along the way, but none played such a big part as the establishment and the beer I'm going to discuss here.

The place was The Crescent pub in Salford, and the beer was Holt's Bitter.

I was first introduced to The Crescent some time during my first year at university in Salford, Greater Manchester. This would be either late 1988 or early 1989. It was (and still is, I believe) a fairly scruffy pub but with a wide range of real ales. My memory is somewhat hazy (I wonder why?!) but I seem to recall there being about 6 real ales on handpump at any one time. One of them was always Holt's Bitter from the local brewery, and they often also served the Mild from the same brewery. The other beers rotated fairly frequently – Cropton's Two Pints stick in my mind for some reason, as does Moorhouses's Pendle Witches Brew. At first I didn't drink in The Crescent all that regularly - I lived a fair distance away and so could only get down there during the college day, and it was a bit of a trek to get there of an evening. However, over my 4 years at university my visits increased in frequency.

During my final year I moved onto the university campus, in theory so that I could focus more on my studies but I'm sure it was no coincidence that it meant I would be living a mere 10 minutes walk from The Crescent! During that year I became a pretty much permanent fixture in the Crescent of an evening and I built up a really good relationship with some of the regulars there. They were all real ale drinkers and they encouraged the growth of my interest in decent beer. I remember a railway trip to the superb station buffet at Stalybridge – surely the only reason in the world to go to Stalybridge?!

Although I drank my way through most of the guest ales, I kept returning to my beloved Holt's Bitter. I'm sure that part of the reason for this is the price – when I left Salford in 1992 the bitter was still 89p per pint and to a poor student like me that was important!

But more than that, Holt's Bitter was a proper bitter. A proper Northern bitter, to be precise. Low gravity (less than 4% if I remember rightly) but as bitter as hell. “Uncompromisingly bitter” as it was described at the time. Pure, fresh and uncompromising – this is what excited me about real ale then, and it still does now.

I left university in 1992 and moved to London, where my interest in beer went from strength to strength. I joined CAMRA and started going to beer festivals on a regular basis. A few years later I was helping to run a real ale bar in my spare time and helping to organise beer festivals. Then I fled the country (OK, emigrated) last year and now I'm involved in the quality beer scene here in New Zealand – a member of SOBA, a homebrewer and an advocate of quality beer wherever I can. It's a long way from The Crescent twenty years ago, but it has been a most excellent journey.