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  2. Smashed Crabs

    Time to Start Milling My Own Grain

    I got a basic malt muncher off catch of the day for quite cheap, iv only ran about 30kg of grain through it but so far I have hit my efficiency's and cant fault it. I would recommend going the extra few dollars and getting the 3 roller.
  3. PaddyBrew2

    Chocolate and Vanilla Stout

    I think the vanilla is non existent in this one and will definitely fade if aged
  4. PaddyBrew2

    Idea for an experiment ...

    Any surprising results?
  5. Today
  6. PaddyBrew2

    RDWHAHB - WHAT ARE YOU DRINKING IN 2019?

    Looks the biz. What would be a good speciality malt to give that biscuit flavour
  7. BlackSands

    RDWHAHB - WHAT ARE YOU DRINKING IN 2019?

    Cheers! Just working my way through the last of these English Bitters. For some reason the biscuit malt I used is quite prominent in this one, took me a while to adjust to be honest. I used 200g which I've done before but never noticed it being so forward as this in past bitters. Anyway... she's a good drink regardless. Happy Easter! 🤩
  8. BlackSands

    Great Northern Super Crisp clone recipe

    Yup... sampled that one too. A too found it somewhat unremarkable.
  9. Major BeerHump

    1st Borough Lager fermenting temp

    Thank you very much for that. I really appreciate it! I'll definitely give it a spin. I love learning something new that's attainable with limited brewing equipment.
  10. King Ruddager

    Idea for an experiment ...

  11. elLachlano

    1st Borough Lager fermenting temp

    I've followed a few methods but I got lazy and worked out my own. I simply add a few litres of cooled boiled water to the yeast cake after bottling and then let it settle out for 30mins or so before pouring ~2L of the middle layer (you can usually see 3 at this stage of settling) into a sanitised container (usually one that held the initial boiled water. Boiling water = sanitised) to refrigerate for24hrs+. I then pour off most of the clear liquid and then shake up with what has settled to pour into a sanitised jar to label and keep in the fridge for next time. Good for 1 month at least. I've used older yeast than 1 month with great results. I think it's the overpitch. At harvest, I have much more viable yeast than I need for 1 batch so can deal with a few thousand/million cells deteriorate over time in the fridge. I've also read recommendations of not running batches over X amount of generations. Usually X = 7. I've never pushed this far with 1 strain.
  12. Major BeerHump

    1st Borough Lager fermenting temp

    Myyyy goodness! I'm learning more this afternoon about brewing than I've learned in the past 10 years! That's a very interesting tip about reusing the yeast from this batch. Unfortunately I have no idea about how to go about that. Any quick tips, or an article you could point me to? Good to know it's a good platform for a bit of experimentation. I'm thinking of adding 150g or crystal malt to this brew as I like the caramel flavours it adds. Do you think that could work for this style of beer? Thanks for the tips elLachlano and enjoy that long-neck! I think I'll go do the same. You've inspired me!
  13. Olemate

    Chocolate and Vanilla Stout

    Thanks chaps, I'll give it a crack. Love coffee, it doesn't love me At least I can give it a couple of months, on gas at room temp is the way to go I guess. Cheers
  14. elLachlano

    1st Borough Lager fermenting temp

    Ale kits for lagers and lager kits for ales. It's what I love about the craft. I made about 4 batches of the 1st borough Lager last winter (in Melb) using mostly ambient temps and a ski jacket for consistency around that time of year. I do have a temp control fridge but was doing ales in that with a heat belt. I thought "I've got 3 FV's and it's cold enough out here to try a leapfrog of ale/lager ferment." These always hovered around the 12C mark and the beer was great (hence the 4 batches). I'm hanging for the temps to drop so I can run this setup again. I ended up not worrying about the 18C starting temp (guided by Otto and the forum) as I went and just pitched as cold as I could get it on the mix. I was also harvesting the W34/70 yeast from older batches and could easily overpitch. I would highly recommmend reusing the yeast on this recipe as it only got better. Just make sure you keep the hops out of it. On the topic of hops, have a play around with them if you do more batches, as I reckon it's a great base to experiment with. The last one I did in winter still used the Hallertau Mittelfrueh on boil but I dry hopped with Topaz and Galaxy. It was devine! In fact, I've just put a long-neck of this in the freezer to chill. You've inspired me.
  15. jackgym

    Great Northern Super Crisp clone recipe

    All commercial beer tastes bland compared to a well-hopped home brew. I recently tried a Fat Yak, which used to be nice on the palate, but couldn't get a taste out of it.
  16. Beer Baron

    Chocolate and Vanilla Stout

    The wife and I hate coffee. We have never had coffee and tea in our house, EVER!!
  17. Graculus

    Chocolate and Vanilla Stout

    I think it would age very well. But I think you've left it a bit late for this winter. A couple of months is nothing really when ageing a stout. I usually do a toucan with Choc Malt. I start drinking it after a couple of months and I like it. Three to four months is best for my tastebuds. Anything after six months I don't really like it. It tastes too much like coffee to me and I don't drink coffee. Those vanilla beans aren't cheap either.
  18. Shamus O'Sean

    Chocolate and Vanilla Stout

    @Olemate Sounds like a ripper
  19. Shamus O'Sean

    First brew questions & where to next?

    Hi OL I have done lots of the Coopers 8.5L craft beers in my 23L sized fermenter without issue.
  20. Olemate

    hops substitute

    According to The Hop List by Julian Healey, the only substitute listed is Saaz, a descendant of Summer created by HPA. Cheers
  21. Major BeerHump

    1st Borough Lager fermenting temp

    Yep, 100% the same for me as well. Mainly ales for me too. This summer was so hot though I couldn't brew between Nov and late March which is when I bought the fridge and Inkbird. I've done 2 brews with the new gear and using White Labs liquid yeast and have sampled the first of those - an Island Coconut Porter. As Otto summed it so well, this brew exhibits a much "cleaner profile". Having said that (and it is still only 3 weeks old), it doesn't seem to have quite the depth of flavour as the one I did in November. Definitely more refined though and think it will come on nicely over the next few weeks or so. Fingers crossed. The 2nd of those new batches (also an Island Coconut Porter) is due for tasting in a few days.
  22. Lab Rat

    TC Bootmaker kit.

    I did the bootmakers as one of my first beers, as per coopers basic recipe. Far too sweet with 1.5 kg malt and no bittering or dry hop to balance. If I did it again I'd drop that to 1kg and hop it up.
  23. Lab Rat

    1st Borough Lager fermenting temp

    I made some really nice beers without temp control - all ales though. But I realised my favourites would probably always be a bit different, depending on the time of year I brewed. And some times of the year, I'd struggle to get into the brewing zone - for either an ale or lager yeast.
  24. SteveL

    Coopers English Bitter Hops

    Done many EBs with EKG and never been disappointed, one of my standards is 45g in a boil (15g at 15 mins then another 15g at 10/and 5 mins). Have also done Challenger but reckon EKG is better; I also use Fuggles and Bramling Cross in my EBs and love ‘em both...good luck with the brew! Cheers
  25. Major BeerHump

    1st Borough Lager fermenting temp

    You've made me a convert to dig deeper - much deeper into the ways yeast can be used to control the flavour. I'd been getting pretty decent results with my very basic brewing techniques, but this will (combined with the fridge and Inkbird I bought 2 brews back) take my suds to a new level hopefully. Cheers!
  26. Lab Rat

    1st Borough Lager fermenting temp

    Yes, I sussed on to this pretty early in my brewing. Given many of us use premium yeasts, they dictate what temp we brew at, not what it says on the can. Coopers put instructions on the can for the yeast they provide with it. If I was brewing the 1st Borough, which is supposed to be a vienna lager, I'd stick with the lager yeast temp as well - even Coopers recipe indicates it'll take a bit longer to brew than an ale, so a dark lager it shall be. Not sure I'd bother with the ale yeast at all with this one. I don't know why they include it - there's only a 1kg of fermentables to brew.
  27. Otto Von Blotto

    1st Borough Lager fermenting temp

    Yep, the temperature is governed by the yeast strain and the amount of yeast influenced flavours you want in the beer. For example, with an English ale yeast you could ferment at 18 for a cleaner profile that showcases the malt and hops more, or you could ferment it at 22-23 to get more esters from the yeast.
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