Styrian Stunner

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Vossy1

Post by Vossy1 » Sat Feb 03, 2007 12:42 am

Going to be a good night by the sound of things Andy 8)
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SteveD

Post by SteveD » Sat Feb 03, 2007 2:03 am

Andy wrote:
SteveD wrote:Another CBA brewer David Edge said that he got similar attenuation to Saf-04, unlike Ron, and that it gave the brew a 'Belgian' character compared to the same brew with Saf-04 ( I know exactly what he means having drunk a fair bit of Flem ;) Spiciness for sure. This yeast gives quite a dominating flavour so the recipe needs to be balanced with that in mind.
David is coming along to the Winchester brewclub meet next Tues!

Do you think you'll be able to make it Steve ?
I'm working that day (accursed day-job that prevents us artists from starving to death) so it depends when I finish up. I can work out the likelyhood of me making it then. If I can, I will.

I met David and his son Ralf before Christmas at a beer tasting. He brought along a somewhat bloody excellent Imperial Stout.

...I've just seen the sticky in the tap room forum. 8pm then. I'll see what I can do.
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bitter_dave
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Post by bitter_dave » Sat Feb 03, 2007 9:20 pm

David does seem quite the social butterfly 8) I met him at a Mid Sussex CBA meeting last October, and he brought along some excellent dark beers for us to try :wink:
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bitter_dave
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Post by bitter_dave » Sat Feb 03, 2007 10:16 pm

DaaB wrote:Do you know how he bottles them b_d? Does he bottle them sediment free from a corni ie with a beer gun/counter pressure filler or do do they have sediment in and you drink them a little cloudy?
I have no idea to be honest Daab. I assume they are bottle conditioned as normal and therefore have some sediment. They were dark beers so I can't comment on the cloudy-ness. He talks in general about how he brews in one of the brewers contacts; I'll dig it out and see what he says.

In any case his beers were pretty damn tasty :wink:
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SteveD

Post by SteveD » Sun Feb 04, 2007 1:29 am

DaaB wrote:Do you know how he bottles them b_d? Does he bottle them sediment free from a corni ie with a beer gun/counter pressure filler or do do they have sediment in and you drink them a little cloudy?
Dunno. I was pissed by then and still reeling from the stunning beer that was James McCrorie's IPA. :D
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RabMaxwell

Post by RabMaxwell » Mon Feb 05, 2007 10:56 am

Hello all i have been using my new hops from Charles Farms 5kg Styrian goldings /5 kg Challenger. The beers i have made using styrian goldings like vossi has found have a strong grapefruit bitterness that i am not to keen on. So i think i will need to blend the flavour down with adding more of my challenger & less styrians in my beers. Can the guy's using styrians in there recipes give me some info on how much they are using and when in the boil or after the boil. They are very fresh hops so probably a little ageing will help tone the flavour down also. Cheers
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SteveD

Post by SteveD » Mon Feb 05, 2007 2:50 pm

DaaB wrote:Sounds like a good night then :lol:
Oh yes! :D I ended up legging it from the pub at about 00.30am to grab the last train with about two minutes to spare. Having too much fun to leave any earlier!
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shiny beast

Post by shiny beast » Mon Feb 05, 2007 8:28 pm

I use Styrians for nearly all my pale ales. Find them to be orangey more than anything else. Brewed a 1050 P.A on Sunday with 30 gms at last 15 minutes plus 75 gms at switch off.
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Matt

Post by Matt » Wed Feb 07, 2007 6:35 pm

Just had my last pint of Styrian Stunner. Mine came out a little stronger than Vossy's recipe.

Had a stressful day and I've drunk it so quickly my eyesight is doing weird sh*t on me. :shock:
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