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Beerlust

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Beerlust last won the day on August 19

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  1. One brewed the Draught kit, one the Lager, one the Real Ale kit according to Worry Wort, so not "the same beer" in each case at all. Each kit TTBOMK contains the same kit yeast, so NO variable there. The temp swings between houses would be minimal at best given they are ALL fermenting under ambient conditions within a 1km radius of each other. Your post suggests blame the kit & blame the yeast, go back to the LHBS & try & squeeze a free one from the owner. Bahahaha!
  2. Yes, as I've already suggested in a previous post. 3 of the 4 have now confirmed they brew under ambient conditions, & given the large temperature swings currently in the area, a stall, or partial stall during primary fermentation is definitely something at least worth considering as a contributing factor. If you wish to brew beer under ambient conditions, insulating it well against overnight temps like that is a must (IMHO). Cheers & good brewing, Lusty.
  3. Hi Lab Rat. The over-carbonation is the common denominator. The yeast is incidental in this case. I'm less likely to believe the yeast is the cause as it appears to have chomped through the bottled priming sugars just fine don't ya think? If it was a yeast fail, you'd likely have flat beer, not over-carbonated beer. Cheers, Lusty.
  4. Hi Worry Wort. By chance do you have any of this batch still in bottles? Because if you do, you can test the post-bottled FG. You might ask why would I want to do this? To see if there is a difference between the measured & accepted FG pre-bottling, & what is remaining post-bottling. If your post-bottled FG is lower than your pre-bottled FG, that tells you there were unfermented sugars still remaining prior to bottling. If this is the case, it will cause over-carbonating in the bottle (or keg) if you are priming at the same rate. To test your post-bottled FG, simply open a bottle & pour a sample into your hydrometer tube & allow to fully de-gas & come up to the same temperature you took your pre-bottled hydrometer reading. Then take a hydrometer reading. If the FG is the same as your pre-bottled reading, it will at least eliminate unfermented sugars being still present prior to bottling, as a cause for the over-carbonation issue. If it's lower, there's your likely cause. Cheers, Lusty.
  5. Best of luck with the brew Norris! Cheers, Lusty.
  6. How odd. Really? Who's logic? Not mine. Cheers, Lusty.
  7. 1.040 to 1.012 is only 69% attenuation. That is a bit low for the Coopers O.S. strain of yeast that I would expect to be nearer 75%. That said, use of steeping grains may bump up the remaining body left in the beer. It actually is mate. A 3 degree swing within the first 6 days heading downward is against the trend when yeast are active. Yeast are exothermic & generate heat when active, so if anything, I would have expected the temp to at least remain near the 20-21 degree mark, not fall. This is an area I would look into if I was you. Likely better insulating your brews during primary fermentation. You may well have had a stall & didn't realise it. Yeast can only create CO² if they have fermentable sugars present. If you are experiencing over-carbonation issues then I would lower my priming rate at bottling moving forward. I hope that helps, Lusty.
  8. Hi Worry Wort. Many different aspects affect yeast attenuation levels. The O.S. Coopers kit yeast (I'm guessing this is the one you speak of? ) is a very hearty strain able to attenuate on the higher side from my experiences with it. I must admit, I didn't know where Nambucca was, so I looked it up. I then had a look at the local weather patterns. Currently you are experiencing quite large swings in temperature throughout the average day. If you & your fellow Nambucca-rite brewers are brewing under ambient conditions it is likely your yeast is not enjoying the fluctuation of temperature from night to day etc. & may be affecting ferments to the point of stalls. What are the OG & FG readings of your brews & those of your mates prior to bottling. I'll hinge my bets the bulk of the over-carbonation issues you are all experiencing are due to unfermented sugars still being present prior to adding the secondary sugar at bottling as a result of the temp swings in your area IF fermenting under ambient conditions. Just my 20 cents, Lusty.
  9. Gotcha. It would be interesting hear from AG'ers on their efficiencies with this grain mix on a similar setup & process. Cheers, Lusty.
  10. Hi Mitch. You only list grain percentages, what was your total grain weight(s)? Also, I was under the impression (as a general rule) BIAB'ers aim to full volume mash, so then don't require a sparge? It's early days for you in this area Mitch, & there is a learning curve where you begin to dial in & fine tune your methods in with the equipment & volumes you personally use. Everyone is slightly different. They are commonly referred to by the names "mash efficiency" & overall "brewhouse efficiency". Once you learn to understand these two areas of your brewery a little better, predicting OG's & FG's etc. using certain grain weights will become easier. Just make sure you document everything you can on each brew, as this will help you moving forward. Cheers & good luck with the brew, Lusty.
  11. Beerlust

    Beer food

    Salt & pepper squid & an easy drinking Pale Ale.
  12. I had my first keg setup exactly like yours Worthog. IMHO there is no need to wait 3 days to drink carbonated beer. Elongating the process 2 days longer ain't gonna amount to squat taste-wise. It's your call of course. I know you'll love the shift to kegging your beer. Cheers, Lusty.
  13. Our lot have been one win, one loss all year long. I really don't know why I expected them to break that cycle. Maybe because they could play finals for the first time in about 4 years?? They need a small miracle now. Dumbasses! I'd have North Melb drug tested anyways. 1 goal one week, then 21 the next? Cheers, Lusty.
  14. Yup. Munich is a good substitute for crystal malt where the climate doesn't quite suit. Cheers, Lusty.
  15. Hi Muzzag. What was the specific gravity reading of each beer? Was there a difference? Cheers, Lusty.
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