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  2. Good luck man. It sounds like an interesting challenge. Quite keen to see how it turns out for you.
  3. Yeah thanks Popo, I did think about dry hopping it as there are not a lot of hops in there, we shall see.
  4. The Weihenstephaner Weissbier is good. Just lacking a little on the finish.
  5. This time I'm not going to do anything with the fermentables left in the extracted malt. If I was really a glutton for punishment and up for a very long evening I could always treat it as adjunct sugar (since most of the character is gone), add more malt and heated strike water and do a second mash. This second mash could produce a lighter-bodied bigger beer, eg something like a Brut IPA, Belgian Tripel or Golden Strong or maybe even a Double IPA. Maybe another time...
  6. Awesome. Good luck I hope you enjoy it. If you've got any left, I reckon a little dry hop would work well too. Definitely not essential in this one though.
  7. Today
  8. That recipe was from the Charcuterie book. Made another batch today. Needed more chilli so I threw in some dried Naga Morich chillies I had in the cupboard. Should be noice.
  9. Been too long between brews and my NEIPA is nearly gone So here goes the Saison snuggled up in a doona as I type! Title: Saison Brew Method: BIAB Style Name: Saison Boil Time: 60 min Batch Size: 19 liters (fermentor volume) Boil Size: 28.5 liters Boil Gravity: 1.043 Efficiency: 75% (brew house) STATS: Original Gravity: 1.064 Final Gravity: 1.012 ABV (standard): 6.92% IBU (tinseth): 42.35 SRM (morey): 4.22 Mash pH: 0 FERMENTABLES: 2.7 kg - Pilsner (53.5%) 1.8 kg - Wheat (35.7%) 0.227 kg - Munich - Light 10L (4.5%) 0.318 kg - Cane Sugar (6.3%) HOPS: 12 g - Citra, Type: Pellet, AA: 11, Use: Boil for 30 min, IBU: 14.44 12 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 30 min, IBU: 11.29 12 g - Citra, Type: Pellet, AA: 11, Use: Aroma for 15 min, IBU: 9.33 12 g - Amarillo, Type: Pellet, AA: 8.6, Use: Aroma for 15 min, IBU: 7.29 YEAST: Danstar - Belle Saison Yeast Starter: No Form: Dry Attenuation (avg): 80% Flocculation: Low Optimum Temp: 17.22 - 23.89 C
  10. Ended up with this: Title: Saison Brew Method: BIAB Style Name: Saison Boil Time: 60 min Batch Size: 19 liters (fermentor volume) Boil Size: 28.5 liters Boil Gravity: 1.043 Efficiency: 75% (brew house) STATS: Original Gravity: 1.064 Final Gravity: 1.012 ABV (standard): 6.92% IBU (tinseth): 42.35 SRM (morey): 4.22 Mash pH: 0 FERMENTABLES: 2.7 kg - Pilsner (53.5%) 1.8 kg - Wheat (35.7%) 0.227 kg - Munich - Light 10L (4.5%) 0.318 kg - Cane Sugar (6.3%) HOPS: 12 g - Citra, Type: Pellet, AA: 11, Use: Boil for 30 min, IBU: 14.44 12 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 30 min, IBU: 11.29 12 g - Citra, Type: Pellet, AA: 11, Use: Aroma for 15 min, IBU: 9.33 12 g - Amarillo, Type: Pellet, AA: 8.6, Use: Aroma for 15 min, IBU: 7.29 YEAST: Danstar - Belle Saison Yeast Starter: No Form: Dry Attenuation (avg): 80% Flocculation: Low Optimum Temp: 17.22 - 23.89 C Pitch Rate: 0.35 (M cells / ml / deg P)
  11. It was me, I bought one about two months ago and have put maybe 6 (23ltrs) brews down with it. Beware it is not 48ltrs, more like 38ltrs. It gets to a nice boil then turns off till the temp drops a little then kicks in again, not ideal but so far the beers have been good. I got mine with ebay discount for $110.00, I figure seeing I already have the urn, an ermersion heater is still a cheap option, cheers John
  12. Very interesting!! Keep us posted with results. BB1
  13. I've had my crown for 7 years in October and it's still as good as the first time I used it. It may be more expensive initially but it will last for years. Whether you would get that kind of quality from a no name Chinese made unit, who knows. If it was me I'd save the extra coin and buy something that is well known to be excellent quality, rather than taking a chance just to save a couple of hundred dollars on a one off payment.
  14. In my eyes beer is alcoholic and I wouldn’t touch that other shit if you paid me. That is like cooking that new chicken free chicken on the barbecue. That would be a great combo. Alcohol free beer while cooking chicken free chicken!!
  15. Is a kegking product orange peel powder https://www.keg-king.com.au/catalogsearch/result/?q=Orange+peel .I chose K97 as it is pretty netural at low temps with what I have read . With the grain American ale as it lets the hops shine and wheat because I love wheat beers and fruity /citrus beer
  16. I recall that similar lost about an eBay urn because I was interested in one as well. Im pretty sure whoever posted about it said the urn had trouble keeping a rolling boil and cut out a lot or something.
  17. Hairy

    Dry July

    I found alcohol free beers to be pretty awful. I could almost make it through a bottle of the alcohol free hefeweizen; almost.
  18. 40 L Crown/Birko urns $300+ brand new. Gotta be a reason for the price difference. Thinner steel, different stainless grade, cheaper element(s), lower power element(s), dodgy dial, who knows? Someone else on the forum bought one like this a month or two back. Maybe look for their comments. If you go ahead let us know how yours goes
  19. Approaching 3 weeks into Dry July & totally tired of Heineken zeros almost total lack of taste, even adding a slice of lime isn't enough any more,,,, They say variety is the spice of life so thought I'd give this a bash, Its actually not bad, though it does taste pretty much like unfermented malt, ie VERY sweet. The can appears to say (in German) that each can contains 150% of my RDI for Vitamin B12, 25% of my RDI of B6 & 133% of my RDI of folic acid so apart from the 5 tea spoons of sugar its pretty healthy then & possibly aimed at pregnant German lady's who need a pick me up, Bitburger are definitely missing a great business opportunity here though, with all that Vit B12 & 6 add a sprinkle of Taurine & a shake of caffeine they could call it Bitburger FLY 0.0% an take on red bull Seriously though, Ive not dared have 2 cans in one night yet, talk about a vitamin B buzz!!
  20. The crown urns come with concealed elements or exposed, customer choice. I got the concealed one because it's way easier to clean it.
  21. Checked SG on the dark ale just now, sitting around 1.020 after 3 days in there so I have bumped the temp up 3 degrees on the controller. Will probably need the boiling flask again soon to maintain it until the cold crash.
  22. I haven't seen Urn with a hidden element before. I think you may be on to winner here with the price advantage. I too will be interested to see what the experts say.
  23. It would probably work fine, definitely shorter and wider than the crown urns so you'll probably boil off more volume. Definitely replace the tap with a ball valve. Those taps are useless for brewing. It would be better if it had a sight gauge but you could always install one I imagine, or etch volume markings on the inside. False bottoms aren't a necessity, but if you want to be able to heat the mash without lifting the grain bag, then you will need one.
  24. Another brew day on Saturday, this one is just a leftovers beer to use up all the small amounts of hops in the freezer (except Fuggles). Once I get my tax refund back I'll order some more. Leftovers Pale Ale 25 Litres, 75% brewhouse efficiency. BIAB no chill (well, pool chill). Water and Treatment 36.00 L Distilled Water Water 1 - - 8.50 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 5.50 g Calcium Chloride (Mash) Water Agent 3 - - 4.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - - 2.95 g Salt (Mash) Water Agent 5 - - Grains 4.500 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 6 83.3 % 2.93 L 0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 7 9.3 % 0.33 L 0.300 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 8 5.6 % 0.20 L 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 9 1.9 % 0.07 L Mash at 66/67C for 70 minutes, 72C for 15 minutes, 78C mashout. Hops 10.00 g Cascade [6.60 %] - First Wort 75.0 min Hop 10 7.2 IBUs - 20.00 g Rakau (Alpharoma) [10.50 %] - Boil 10.0 min Hop 11 7.2 IBUs - 20.00 g Vic Secret [19.60 %] - Boil 10.0 min Hop 12 13.4 IBUs - 30.00 g Waimea [15.60 %] - Steep/Whirlpool 15.0 min, 90.2 C Hop 13 11.0 IBUs - 20.00 g Motueka [7.40 %] - Steep/Whirlpool 5.0 min, 84.0 C Hop 14 0.9 IBUs - 20.00 g Waimea [15.60 %] - Steep/Whirlpool 5.0 min, 84.0 C Hop 15 1.8 IBUs - 75 minute boil; 5 min steep additions are cube hops Yeast American Ale (Wyeast Labs #1056), ferment at 18C. The Numbers Est Original Gravity: 1.0508 SG Est Final Gravity: 1.0118 SG Estimated Alcohol by Vol: 5.2 % Bitterness: 41.5 IBUs Est Color: 16.0 EBC And whatever I have left from those hops will be dry hopped along with 30g Cascade and whatever's in the Centennial bag.
  25. Looks good to me but I don't BIAB yet .... all I know that it may need is a false bottom so that the element and the grains are in separate sections or some reason like that ... also I have seen them with level gauges as well so you can tell how many litres are in the wort and many also change the tap ... but I am far from knowledgeable with this stuff so will follow with interest ... Kelsey is a BIAB brewer looking forward to his input ...
  26. Howdy. Going to make the jump to AG shortly. Initially was thinking of going down the 35L brewzilla route but thought I’d check Fleabay for an urn for a BIAB option. Came across this 48l guy. At $120 it seems decent compared to $400 odd. Pros and cons from those in the know would be greatly appreciated. https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com.au%2Fulk%2Fitm%2F173912313299 TIA
  27. There are 2 main categories of yeast, low and high temp ... Ales are brewed with the higher temp yeast usually around 18-22 for those that use temperature control ... funnily enough they are called ale yeasts and they impart different qualities on the beer than the lower temp or lager yeasts which are brewed at 10-12 degrees. If you don't have temperature control try to make the ales ...
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