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Pilch

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  1. Mike I cold crashed and fined with gelatine for the first time with my last brew. I fermented for 3 weeks as normal (for me), dry hopped for the last week, dropped temp to 2c overnight on day 21, added gelatine the next night, left it for 48hrs and then bottled. The cold crash and fining definitely settled a lot more out than my previous brews with out it however, as Kelsy has mentioned previuosly, the yeast in the bottles after conditioning remained very fluffy and easily disturbed? I used .5 of a Whirflock tablet for the first time with 10 mins to go in the boil of my most recent brew which is still fermenting away at home. I am going to give the gelatine a miss this time and just try cold crashing for a few days before bottling, will be interesting to see the result.
  2. Where did this hop bill come from? Way too many IBUs gained from the boil. (in my opinion) Perhaps that is the issue. I have a 75 IBU RIPA with only 26 IBU from the boil. The rest of the IBUs are from flameout additions. That gives flavour to go with the bitterness. I can't remember where the original full volume recipe came from that I scaled down on the BIABacus? I was originally using BIABacus because it is spreadsheet based which meant I could easily use it at work whereas I could not download BS2 onto my work computer. I am not using BIABacus now that I have upgraded my equipment to do larger batches now, there are plenty of good proven 19-23lt recipes about that can keep me busy for a while. I hope to eventually start mucking around with my own recipes but for now I'm happy to just concentrate on suring up my brewing process ;-)
  3. It was actually slightly more than 50g?! BIABacus Pre-Release 1.3T RECIPE REPORT BIAB Recipe Designer, Calculator and Scaler. (Please visit www.biabrewer.info for the latest version.) Pirate Life Pale Ale Clone - Batch A1 Recipe Overview Brewer: Pilch Style: Pale Ale Source Recipe Link: ABV: 5.1% (assumes any priming sugar used is diluted.) Original Gravity (OG): 1.053 IBU's (Tinseth): 47 Bitterness to Gravity Ratio: 0.89 Colour: 23.5 EBC = 11.9 SRM Kettle Efficiency (as in EIB and EAW): 81.8 % Efficiency into Fermentor (EIF): 73.7 % Note: This is a Pure BIAB (Full Volume Mash) Times and Temperatures Mash: 90 mins at 66 C = 150.8 F Boil: 60 min Ferment: 21 days at 19.5 C = 67.1 F Volumes & Gravities (Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.) The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/ Total Water Needed (TWN): 16.68 L = 4.41 G Volume into Boil (VIB): 15.15 L = 4 G @ 1.04 Volume of Ambient Wort (VAW): 11.1 L = 2.93 G @ 1.053 Volume into Fermentor (VIF): 10 L = 2.64 G @ 1.053 Volume into Packaging (VIP): 8.5 L = 2.25 G @ 1.013 assuming apparent attenuation of 75 % The Grain Bill (Also includes extracts, sugars and adjuncts) Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to www.biabrewer.info (needs link) 87% TF Golden Promise Pale Ale Malt UK (6 EBC = 3 SRM) 2112 grams = 4.66 pounds 6.5% JWM Caramalt (56 EBC = 28.4 SRM) 158 grams = 0.35 pounds 6.5% Crystal 120L (207 EBC = 105.1 SRM) 158 grams = 0.35 pounds The Hop Bill 31.5 IBU Mosaic Pellets (11.5%AA) 12.3 grams = 0.434 ounces at 60 mins 9.2 IBU Cascade Pellets (6.8%AA) 12.3 grams = 0.434 ounces at 15 mins 6.3 IBU Mosaic Pellets (11.5%AA) 12.3 grams 0.434 ounces at 5 mins 0 IBU Cascade Pellets (6.8%AA) 12.3 grams = 0.434 ounces at 0 mins (Dry Hopped) 0 IBU Mosaic Pellets (11.5%AA) 12.3 grams = 0.434 ounces at 0 mins (Dry Hopped) Mash Steps Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 66 C = 150.8 F Water Held Back from Mash: 2 L = 0.53 G Strike Water Needed (SWN): 14.97 L = 3.95 G 66.8 C = 152.2 F Water Used in a Sparge: 2 L = 0.53 G Miscellaneous Ingredients Chilling & Hop Management Methods Whirlpool: 0 mins after boil end. Chilling Method: Ice Batch (Employed 0 mins after boil end.) Fermentation & Conditioning Fermentation: BRY 97 for 21 days at 19.5 C = 67.1 F Secondary Used: N Crash-Chilled: N Filtered: N Req. Volumes of CO2: 2.9 Serving Temp: 4 C = 39.2 F Condition for 14 days. Consume within 6 months. Special Instructions/Notes on this Beer BIAB Variations Water Held Back from Mash: 2 L = 0.53 G Water Used in a Sparge: 2 L = 0.53 G
  4. Hey TT and Mike, great to pop back in see you have both been kicking goals. Don't worry too much about the perceived over-hoppiness at this stage, you may find out it tastes O.K in a couple of weeks. The amount of hops you had in your recipe is not out of the ordinary at all, my recent Pirate Life Clone had 50g in total for the 10lt batch and it is absolutely beautiful (although, we may have different tastes?). Mike, sorry I didn't pop that sparging picture back up a few weeks ago, I will have another attempt here now. May help you with your problem (or not?). It is just a standard kitchen colander sitting on a separate smaller pot. Gently sparge then tip the running's back into your boiling pot.
  5. Probably too late now but yes, get them to mill the grain for you if you haven't already popped Diwn the shop yet. Also, it's a good idea to write a little checklist for your brew process including check/test points such as taking pre-boil and post-boil gravity, pre and post boil volumes and OG just prior to pitching your yeast. If you use the check list as you go you won't forget anything which is very easy to do on your first couple of brews. Good luck and have fun.
  6. Great to hear it is all going well TT, very exciting indeed. My Pirate Life Ale clone turned out brilliantly after a few weeks in the bottle, I will definitely be making some larger batches of that one. Interestingly I have experianced to exact effect of gelatine fining that OVB mentioned earlier in this thread, I have never had such unstable / fluffy yeast sediment in any of my brews before?! Maybe it's not so,much of an issue if you are kegging? The other new thing I found with the finished product is that there is quite a bit of difference in carbonation levels in different bottles. I might have to give the beer a gentle swirl after decanting it onto the pre-mixed dextrose syrup in the bottling vessel to try and get a more even distribution through the solution? My first brew day with the new 40lt urn went well on Monday. It was the also the first time I have used Whirflock and whirl-pooled for 10mins before cubing which certainly helped to drop out a lot of kettle trub and collect it in the middle of the urn bottom but I left a lot of good wort in the kettle trying to avoid picking it up again during transfer, 3.5lt kettle to fermenter loss is too much. I might pick up a Bazooka Screen and run most of it of next time? Can't wait to hear how your brew turns out in 3 or 4 weeks time.
  7. Hmmm, that's interesting, it has disappeared altogether now? I can't upload it again now sorry, I am on my IPad waiting to get on the big freedom bird out of here. I am going to do my first bigger BIAB batch in the 40lt urn I bought a couple of months ago this trip home. It is going to be a 21lt mid strength (3.7%) Low Rider Pale Ale and I am also going to try the no-chill (slow chill?) method for the first time as well I will let you know how it goes. Still got to run a boil test to gauge evaporation rate and work out a rough KTF loss before the maiden voyage though?!
  8. Pilch

    What's in Your Fermenter? 2016

    How did you mash that lager OVB, I am not familiar with the mash style you mentioned for the recipe!
  9. Pilch

    New brewer - yeast questions

    It still nice to know that it will work if I get lazy and just throw it in, thank you Waylon. In how much water and at what temp do you rehydrate in Kelsey?
  10. Pilch

    New brewer - yeast questions

    Can I just sprinkle the dry yeast over some cooled DME solution (1.5lt @ 10:1) in my 2lt Erlenmeyer flask to get it rehydrated and started in one hit?
  11. I did a quick search on this forum and found a post with very clear instructions including pictures and it turns out is really quite easy. I can only do it from a computer though not from a mobile device. https://www.coopers.com.au/coopers-forum/topic/15432/
  12. Yep, that's the idea Mike. Just heat the 3lt to 78c in another pot towards the end of the mash and pour it over the bag (as in earlier photo) and then add those running's back into the boil pot. And, don't worry too much if your numbers don't turn out exactly as this recipe, I have a few loss parameters set-up in the back ground that might be slightly different to your set up but it wont be too far off. It is a good idea to record the measurements an gravity readings you get at the set points in the recipe. This will help you to set up your own profile parameters (or at least get an idea of actual volume requirements) for future brews. Good luck and happy brewing Sparge water (3lt) on the way up to 78C
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