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Yep. Less filled more sugar needed per litre of beer due to the headspace. I did do a 3/4 keg once and used my standard 90g of sugar. Was undercarbonated and just supplemented with the forced co2 after that.
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Hi Guys just a quick ?????? the brew I did today I Pitched rehydrated Safale be256 at 22c put in the temp controlled fridge setup is down to 18.5 4hrs later is holding that + - 2 .The question that too quick ?? When should look at taking SG reading .I am new to controlled fermenting temps . Before it was ambient temps heat belt and cold towel blanket etc before the fridge cheers and thanks in advance Brian
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US 05 is my go to when I want the hops to be the hero for US IPAs and PAs. Its pretty dependable and clean. If i want a little more character I will go to the 1272 which also has the added benefit of floculating much more quickly than the chico strain. I have found that US 05 is also an ale strain where you can dump onto the cake and get basically no difference in the final beer to a normal pitch. Wouldn't try it with another ale strain but it works good with US 05.
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Thanks for this information So a party filled keg would need more due the extra headspace? cheers
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Probably a stupid question !! but would this method still work with a partly filled keg? for example 10 ltrs in a 19 ? i have often thought of trying this, I understand you still need c02 to have the beer at serving pressure. cheers
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I would scrap the Corn Syrup (i.e. maltodextrin) and replace it with extra LDME.
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One man's poor practice may be another's experimentation though. I'm not for or against, but what is considered to be good and bad practice does change so I'm not sure it's as black and white as that. People said the exact same thing about no-chilling.
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Hello I'm a complete starter to this I was looking for a recipe close to fosters I have seen one online which consists of the coopers lager kit. 400g LDME. 200g Dried corn syrup. 600g dextrose. which is was going to try until I found out the dried corn syrup is banned in the UK does anyone have any ideas what I can replace this with or another recipe with a similar taste? with me being new I don't want anything complex cheers. oh also the brewing method was a 23l mix left in primary for 2 weeks. bottle and leave at 18c for at least another 2 before chilling but ill probably leave it for 4 weeks or so.
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I’ve had this a few times and I believe that Ben’s Big Red Rye IPA is better. Great beer none the less. Just think @Ben 10 is a better red IPA
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I've fermented with US-05 more than any other strain in my brewery & at varying ferment temps, & never been disappointed by it even given I generally use a lot of top-up water from the tap. After following the advice Hairy offered way back about using campden tablets on my top-up tap water I have not had any obvious water related issues that relate to over chlorination from the direct water supply. pH issues related to mashing grains I'm admittedly still trying to fully understand & how to best deal with. Like any ingredient you plan to use in the construction of your beer, buy it from a reliable supplier that maintains fresh, regularly rotated stock & you generally will have fewer problems. Cheers, Lusty.
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What's in Your Fermenter? 2018
Koo wee brew replied to Otto Von Blotto's topic in DIY Brewing Blether
Hi John, Recipe; Brew A can, 1Kg DME, 150g Dextrose. Brewed to 20L. US-05. FG 1012. 40g Cascade + 20g Centennial Hop tea 30g Cascade + 20g Centennial dry on day 7 and 10 It will probably settle in time. Cheers Dave -
Had a couple tonight; Black Hops Lay Day lager I'm loving these hoppy lagers at the moment. Modus operandi former tenant red IPA Cheers, Dave
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IMPOSSIBLE!!!
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Brew Day!! Watcha' got, eh!? 2018
Otto Von Blotto replied to Beerlust's topic in DIY Brewing Blether
My cat likes to get at the grains before they're even milled... -
Yeah that’s what interested me, the dark colour but clean and crisp. My recipe should actually say Carafa Special 2
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@Hairy ...that rations well?
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I used it for years in APAs and it never failed except once when I suspect it had been reused too much. Funny phenolic like flavors, but not band-aid (I never got that from it either). Bought a new pack for the next batch and it was fine. I'm going back to it again for the next pale ale and beyond after using 1272 for the last year and a bit, but this time in the liquid variety of 1056.
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Hey mate. I've brewed one Schwartzbier, it was extract and just before I got my AG equipment. It was very tasty and the only dark Lager I have ever brewed. It isn't supposed to be roast like a porter/stout, but rather crisp and clean and surprisingly light in taste for the colour. From memory mine had carafa special 3 in it. I enjoyed it and think K it turned out well. Perhaps on the brew list in the future.
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If she's anything like my cats, while you were typing that last post Hairy she has found a way to get at all the biscuits and is now lying on her back in a doggy treat coma
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What's in Your Fermenter? 2018
porschemad911 replied to Otto Von Blotto's topic in DIY Brewing Blether
Curious, how much of each did you use and when in the process to get the feeling it might have been too much? Cheers, John -
Dug this topic out of search; Anyway, I'm beginning to use and enjoy US-05 more. I was a big fan of (no-fail) Nottingham for my ales. I love the sweet and subtle attributes US-05 delivers. I slurry it for 3 generations to save money and have never been disappointed by it. I have never had the dreaded "band-aid" from it, probably because I ensure no possibility of "chlorine" water. Sometimes I think of it as a Summer-time lager yeast due to its mellow taste delivery. I don't expect any responses from scientific beer-o-philes. Cheers.
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She would be if I gave her all the biscuits at once. She has hit middle age now so anytime now.
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What's in Your Fermenter? 2018
Koo wee brew replied to Otto Von Blotto's topic in DIY Brewing Blether
K & B IPA cold crashing. Heavily hopped with Cascade and Centennial. FV sample had a strange 'Fruit Tingle' taste to it. Maybe I've over hopped it? Transferred my rice lager to the keg. Will lager under serving pressure for 2 - 3 weeks. FV samples tasted great. Sulphur aroma/taste gone, can taste a hint of citrus due to the Citra hopping. Looking forward to this one. Cheers, Dave. -
Brew Day!! Watcha' got, eh!? 2018
The Captain1525230099 replied to Beerlust's topic in DIY Brewing Blether
@Hairy A little fat dog? -
After brewing pale ales and IPAs all the time I decided to do something different. I currently have a Bohemian Pilsner in a keg legering away and I have a simple pale ale in the fermenter as a keg filler. As soon as that hits FG I’ll keg and immediately brew a schwarzbier. After reading about the style it interested me. Due to a reasonable tax return I ordered a couple of batches in advance to save on shipping for once. Hopefully my milled grain for this batch will be ok. It will be about 4 weeks old by the time I brew with it. Schwarzbier Batch - 13L OG - 1.052 FG - 1.012 ABV - 5.3% IBU - 31 EBC - 50 90 minute boil 2.35kgs (70.4%) Pilsner Malt 0.63kgs (18.9%) Munich Malt 0.16kgs (4.8%) Carafa Special 0.12kgs (3.6%) Caramunich 3 0.08kgs (2.4%) Chocolate Malt 30gms Saaz @ 60 minutes 20gms Saaz @ 20 minutes Wyeast 2124 - Bohemian Lager Although I can’t change the recipe now I am interested to hear opinions on the style and the recipe. Thanks, Beer Baron
