Hi All.
I'm from south africa. I've lurked a bit, and made a few random posts/replies. Just thought it is time to properly introduce myslef.
I have a slight obsession with beer. esp Belgian beer.
Those funky sour gueze lambics (not the fruity stuff), strong browns, dubels, tripels, trappist and then also some english barleywines. There are also a couple of dutch beers I enjoy, and every week I have a few bitters and esb's. Only ESB available in SA is Hobgoblin. We got Fullers as well recently, but I enjoy HG more.
The local brewing forum in SA is dying so decided to look for a bigger forum to call my home.
I've now got all the equipment sourced for AG brewing. All I need to wait for is some financial recovery after the holidays. January is going to be a loooooong dry month.
Some beers I plan for this year:
an English barleywine. 180L of it. this will be a colab between myself and a commercial brewer that lives close to me. We are going to age it for 3 months in an old brandy barrel. After that it will go into champagne bottles to condition for an additional year with fresh yeast. It will be mashed very hot. 68.8 or 68.9 degrees. Also planned ABV for it is 11.5%.
Then a gueze Lambic. Will basically make a wheat beer, ferment initially with MJ M26/7 (saison yeast), then rack and then add some Lacto, Pedio, and Bret, and let it stand in my cupboard for a year. Planned ABV is between 8 and 9%
Final fancy beer will be an imperial baltic porter. Not too complicated. Hot mash, and bottle condition for a year with planned abv of 9-10%
Might split this one into 2 batches, and give one of them bret, and leave the other one as is. 2 x 10L batches.
The fancy beers will cost a lot of money, and I will not taste any of them in 2017. Some might only be drinkable in 2019.
So while I wait for them, this is what I will do for the thirst.
I want to do bunch of bitters/ESB's. Not like fullers. I'm looking for something like Old Crafty Hen or Hobgoblin. Planned abv 5 - 5.5%
for Bitters I want abv at 2.5 - 3%. That way I can have it for breakfast on a saturday with some bacon and eggs.
Between those some pilsners and lagers low abv for our hot south african summer.
That's me in a nutshell.
I'm from south africa. I've lurked a bit, and made a few random posts/replies. Just thought it is time to properly introduce myslef.
I have a slight obsession with beer. esp Belgian beer.
Those funky sour gueze lambics (not the fruity stuff), strong browns, dubels, tripels, trappist and then also some english barleywines. There are also a couple of dutch beers I enjoy, and every week I have a few bitters and esb's. Only ESB available in SA is Hobgoblin. We got Fullers as well recently, but I enjoy HG more.
The local brewing forum in SA is dying so decided to look for a bigger forum to call my home.
I've now got all the equipment sourced for AG brewing. All I need to wait for is some financial recovery after the holidays. January is going to be a loooooong dry month.
Some beers I plan for this year:
an English barleywine. 180L of it. this will be a colab between myself and a commercial brewer that lives close to me. We are going to age it for 3 months in an old brandy barrel. After that it will go into champagne bottles to condition for an additional year with fresh yeast. It will be mashed very hot. 68.8 or 68.9 degrees. Also planned ABV for it is 11.5%.
Then a gueze Lambic. Will basically make a wheat beer, ferment initially with MJ M26/7 (saison yeast), then rack and then add some Lacto, Pedio, and Bret, and let it stand in my cupboard for a year. Planned ABV is between 8 and 9%
Final fancy beer will be an imperial baltic porter. Not too complicated. Hot mash, and bottle condition for a year with planned abv of 9-10%
Might split this one into 2 batches, and give one of them bret, and leave the other one as is. 2 x 10L batches.
The fancy beers will cost a lot of money, and I will not taste any of them in 2017. Some might only be drinkable in 2019.
So while I wait for them, this is what I will do for the thirst.
I want to do bunch of bitters/ESB's. Not like fullers. I'm looking for something like Old Crafty Hen or Hobgoblin. Planned abv 5 - 5.5%
for Bitters I want abv at 2.5 - 3%. That way I can have it for breakfast on a saturday with some bacon and eggs.
Between those some pilsners and lagers low abv for our hot south african summer.
That's me in a nutshell.
