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porschemad911

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porschemad911 last won the day on April 9

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  1. I brewed up the 4th experiment last night, same recipe as #3 but ramping to a boil as quickly as my stove would allow, with no mash rest. Seems to have worked well, producing nice clear wort again. I'll confirm once sampling the finished beer, but I think this process is a winner. Next to try some different styles... Saison will be up first. Cheers, John
  2. Brewed up another cold malt extraction experiment on Tuesday night. BRY-97 is happily munching away with a big krausen at 18C at the moment. Cheers, John
  3. I brewed up my third experimental batch on Tuesday night. Recipe below ... similar to the last pale ale but lower hopping rates. No mash rest this time, but I brought the runnings up to 75C fairly slowly, then more quickly to a boil. Skipping the mash rest took the OG in the right direction, down to 1.025 (vs 1.028 with the same grain bill last batch). Stats 11l fermenter volume 25 IBU 18 EBC 1.025 OG Malt 3kg Joe White Signature malt 75g Simpson's Medium crystal malt 75g Simpson's Light crystal malt Hops 7g Dr Rudi at FWH 10g Dr Rudi at flameout (15 min steep) 10g Mosaic at flameout (15 min steep) 10g Dr Rudi dry hop 10g Mosaic dry hop Yeast BRY-97 slurry Process cold-steeped malt in my cooler mash tun with 3l ice brick - was at 9C after 13 - 14 hours no sparge, runnings raised slowly to 75C over moderate heat, then high heat to a boil 60 min boil, then 15 min flameout hop-stand no-chill in kettle I plan to brew basically the same recipe next time (with hopping tweaks as needed), just altering one step in the process. Next time I will just bring it to a boil as quickly as I can, which I hypothesize will lower the OG a few points more. Baby steps ... trying to avoid a bunch of unconverted starch in the beer. To report on the previous pale ale batch ... it is laughably good considering the experimental nature and low ABV ... crystal clear, good body, mouthfeel and head retention, plenty of hop flavour and aroma. I just want to see how it goes with a little less bitterness (25 IBU) and lower late / dry hopping rates (2g/l). Cheers, John
  4. Same with my festbier based on the Cerveza kit with no extra hops added.
  5. It's an excellent yeast flavour wise IMO. Reactivation has varying levels of success, but when you get a good pitch and keep it going for a few batches it gets better and better. It's the only strain I've felt bad about pouring the slurry down the sink because I couldn't use it over winter. It was on such a roll! If it struggles a bit on the first batch it's never going to come good though. Cheers, John
  6. Yep they're good! I put a 5kw setup in about 12 months ago and it helps a lot with the power bills. I haven't intentionally changed usage habits to take advantage of free power during the day either, although my wife doesn't feel guilty about running the split system or evap cooling during the day any more. Cheers, John
  7. @Tyfab the recipe Lusty posted looks good actually, Summer is a nice hop and would go well with Galaxy. Unfortunately I don't think it is grown commercially any more, but will probably still be available for a little while. If substituting and following the original recipe, try to find something at around the same 6% AA. Cheers, John
  8. Finished off my MOTB brew. It never really came good unfortunately, too malty with not enough bitterness. And for some strange reason zero head retention. Never had a batch like that before!
  9. Can't really compare since I used different base malt and don't have any to side-by-side, but I'd say at least as good and probably better. It's really very nice. Cheers, John
  10. Didn't get enough time the fridge and not a great pour, but my cold malt extraction Aramis pils is so tasty.
  11. Yes, there are a few possible approaches I've considered, including something like Nanny State. Of all the approaches I reckon cold malt extraction is the one with the most potential. That it can work for any style of beer and doesn't require any special equipment, yeast strains or post-processing are the differentiating factors. Cheers, John
  12. I ended up dry hopping with 10g Dr Rudi and 12g Mosaic (my hand slipped). Probably bottle this up Monday night. Cheers, John
  13. Hey Lusty, you could try BRY-97 in a batch of Nelson's Light perhaps. It has always done well for me and I prefer the flavour and behaviour over US-05. The calcs for cold malt extraction are rubbery at best at this point, but I hope to refine them. The calcs for my last attempt work out nicely with a mash yield modifier of 45% (vs typical 85% John Palmer recommends for a normal mash). I'm just trying to nail down a consistent process to get it even lower without introducing flaws like haze from unconverted starch. The benefit? A beer with >90% of the flavour but half the alcohol. And a fun challenge! Cheers, John
  14. My cold-extracted Pale Ale has almost dropped bright in the fermenter. Interestingly the FG was fairly normal at 1.010. BRY-97 got up and running very quickly and my FG sample tasted great. 1.028 to 1.010 will give around 2.8% abv once bottle conditioned. I'm still undecided on whether to dry hop tonight. Was going to use some Dr. Rudi and Mosaic, but am on the fence about just gong with the flameout addition. Cheers, John
  15. Yep I'm in Canberra and use lager yeast from roughly April to October (with the help of my Cool Brewing Bag). I just pitched my first lot of ale yeast for quite a while on the weekend. Strange about the batch with W34/70 though. Oh and Canberra isn't that cold, I've been cycling to work in the mornings through winter. Just have to layer up a bit. The summer is terrible though. Cheers, John
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