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Posts
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By Red devil 44 · Posted
Yeah mate, shouted myself a carton of Balter XPA and got 2 kgs of prawns.🍤🍺🤣🤣 -
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By Brauhaus Fritz II · Posted
After 3 weeks fermenting and ramping up the temperature from 11 to 13 degrees for two days and another 3 days on 15 degrees I took a sample this morning. SG 1008 quiet dry but very nice, no farty odors or flavors at all. Tomorrow is bottling day. Got my label ready as well -
By Red devil 44 · Posted
Got back yesterday from our little trip to Kingscliff Northern NSW. Lovely spot down there, long walk on the beach to work up a sweat, then washed it down with a Balter XPA & lunch at the local. Also won $640 on keno so was a good trip all round. 🍺🍺😜😜🌴🌴 -
By Red devil 44 · Posted
Brew day today, German Kolsch AG pack from the LHBS. Have done this one before a few times but picked it up on way back from our Northern NSW getaway. -
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By Classic Brewing Co · Posted
I used to watch his shows all the time, they were great. -
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By Shamus O'Sean · Posted
I pressure fermented 3 lagers recently. The first 2 dropped from about 12 to 5psi during the slow cold crash (they were all dropped 1.5°C every 12 hours). For those 2, it was no problem to open the FV, add finings (Biofine), give them a gentle stir, refit the lid, pressurise them back to around 12psi and leave to cold crash. For the last one, it was still quite close to 10psi after the slow cold crash. So when I opening it up to add finings, the internal foaming up was enough to significantly rouse the yeast cake at the bottom. It did not over-flow, as I have seen in some YouTube videos. However, it made the brew extremely hazy. To the degree that my usual finings addition did not fine the beer very well. I think if you slow cold crash your brew, it will still drop a lot of the suspended material out. Then you can add finings to the keg to finish off the job. Hopefully, even with some moving around of the keg, most of the haze will stay around the bottom of the keg. It should only affect the first glass or two you pull out and maybe one glass each time you might move the keg around. It will not resuspend the settled material throughout the keg unless you shake it up a lot. Alternatively, release pressure as you slow cold crash. That way, by the time you come to add finings, there is no more pressure in the FV than with a non-pressurised ferment. You should be able to add finings as usual. Having the beer carbonated in the fermenter, which can be one of the benefits of pressure fermenting, is less of a benefit/need with lagers. Especially if you lager them for a while - You can use CO2 to naturally carbonate the keg for a week before serving.
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