February 2018

Beers tasted:

  • – Demo of alkalinity testing using solution –
  • Session ale, 3.5%, EKG, MO, Crystal Malt 10%, Liberty Belle yeast. 1.014 FG
  • IPA, 4.7%. Citra and Amarillo. Pilsner malt, crystal malt, dark crystal.
  • 80/- – 5%, Empire Ale Yeast. Peat smoked malt 1.5%. Pale, carapils, roasted barley. 2.7% melanoidin malt. 1.018 FG.
  • Oatmeal stout, 5%, with S-04 yeast. 18% porridge oats
  • Oatmeal stout as above, dry hopped
  • Belgian Pale, 3 months old. 6%, 42 IBU. Wymea, Souther Cross, Ella hops.
  • Bottle with excessive conditioning! 1.012 -> 1.006 change in bottle. Old yeast
  • Xmas stout, 6.5%. Mashed 68-69C, PH 5.8. S-33 Yeast. MO, crystal, oats.
  • Xmas ale. First gold, corriander, nutmeg, honey, spicing
  • “Not Perle” beer, 7.5%, 1 month old. 40 IBU, Saison. From cask.
  • As above, bottled version
  • Dubbel with repitched yeast. 68% pale ale, crystal 100, choc, carafa 2,

Total beers tasted: 12. Attendees: 5