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Everything posted by Beervis

  1. Beervis

    craft series cans

    Hey Chris, if you're aiming to try the big cans in the small FV, check out posts by porschemad911 (John), there are some in the recipe section. He's been experimenting with mostly AG but quite a few kits and bits in the small FV with success. Some killer looking recipes there I'd like to try. I'm assuming you're OK with the brews being quite alcoholic, but apart from that the only issue you'd probably have is with the bitterness. So you wouldn't want to completely swap out the extra malt for just the extra volume that comes in the bigger tin. But otherwise you could make the recipes pretty similar. One thing you can do is choose one of the less bitter kits, like the Cerveza/APA and use spec grains to get the flavour/body you're looking for. There's been quite a few threads on this kind of thing if you dig around on here. From what I've read, experienced extract brewers recommend always starting with the lightest extract/kit you can find and building up from there.
  2. Beervis

    craft series cans

    I've made both and the CS Winter beer tastes like a stout, the OS tastes a lot more like a dark ale. (to the suggested volumes) I think you're probably both right about the IBU calculation, I've been having thoughts about scaling some of those recipes up as well, and I've come to the conclusion that just fiddling with beersmith is probably as close as you're gonna get unless you just work out a size ratio and multiply all the ingredients. I thought about trying that but I want to avoid anything that uses odd fractions of kits. You could use a toucan of OS Dark ale as a base for any of those Winter Dark Ale recipes and get fairly close I reckon. Also I've found over a number of quite bitter brews that the IBU's aren't always a reliable indicator of whether the beer is gonna taste any good, or be too bitter once brewed.
  3. Thanks Christina, this is really helpful. I usually store mine in a cupboard under the stairs for about 5 weeks, the floor is concrete and it's in the middle of the house so I doubt the high temps we get outside make it all the way in there. I usually start drinking them after 5 weeks but I don't have much fridge space so some brews stay in there for months after they're carbed and conditioned. I recently discovered a batch of Bock (in PETS's) was completely dead, all flat as a tack except one. After this and having read that you shouldn't age beer for longer than 6 months in PET's I've decided to start lagering/storing in a fridge after 5 weeks. This means I have a tonne of beer I have to drink before I start brewing again. If I want to age a stout for a year or so, like Headmaster mentioned there is some increased risk probably? If I use one carb drop per glass longneck and keep it somewhere dark and cool I'm thinking this would be ok... not sure if it's a good idea to age stout in a fridge for months? Paul
  4. I've been wondering this too, just started bottling some of my brews in glass stubbies. The oldest lot have been in the cupboard since the 23rd of Feb with no issues so far. From what I've read around the place, bottle bombs are most commonly blamed on overcarbing, old/chipped/scratched/too thin bottles or infections.
  5. Beervis

    Flat Beer

    Funnily enough I have even older beers aged in PET that are fine. Go figure.
  6. Beervis

    Flat Beer

    I've got some more evidence to add to this thread, for anyone who's following it and as a resource for new brewers. I've got a tonne of old beers, 6+ months, all bottled in PET and I've been doing an audit. Had an entire batch flat except for one, that was a Craft batch so only 11 tallies. This was the Bock in Black recipe : https://store.coopers.com.au/recipes/index/view/id/152/ I drank a couple of them early and they were great but now they're all dead. I found one good one in there. The bottles were all new at the time of bottling, and head retention and carb levels were fine after 6 weeks. So this is +1 for not aging in plastic. I can't think of anything else that could've caused this, if it was about the high alcohol level then it theoretically shouldn't have been great after 6 weeks either. Possibly beers made with lager yeast need to be aged in the fridge? Had a couple other dead beers in there but that was random. Guessing dud bottles for those. From now on I'm planning to only age beer in the Coopers glass tallies. I also did a side by side test on several beers with a plastic picnic glass pulled straight from the pack and a normal beer glass I'd been using and putting in the dishwasher. Immediate difference in head retention, so definitely +1 for washing your beer glasses with sod perc or just hot water.
  7. Beervis


    It won't be the bottles, I've deliberately over-carbed PET's before and they coped with it fine. That beer is also supposed to be quite dark as well, when I've made it it came out a deep reddish brown. Other than session IPA's most commercial variants I've tried had a similar colour. Sounds to me like it fermented too hot and with too much of a variation in temperature. Too late to do anything about that now, but I would recommend leaving it for 3 more weeks somewhere not too hot, and then I think you'll find it's nicer. Also without any added hops it's an English IPA style so it should be malty and a bit sweet rather than fruity like the US style ones.
  8. I take the point about elbow grease and scrubbing like your life depends on it, but evidently with gear like PET bottles that is more difficult. Personally, I don't clean, I just soak. Remove any obvious dirt deposits, rinse off with hot water - that goes for FV, spoons, bottles, bottling wand etc - take apart anything that can be taken apart and then soak overnight, drain rinse and starsan. I still get the odd dud PET bottle, but I don't think I can be any more thorough than I am without making the process boring and painful. Not to mention damaging the lining of the PET bottles. One reflection I've got on this topic is potential for soaking solutions to not be strong enough? We're all trying to save money on brewing, and the branded cleaners can be expensive, possibly the solutions just aren't strong enough or left to soak for long enough?
  9. From what I've read, I think the attraction of 'no rinse' is the main reason most people have switched to star san, that and the fact that it has become the industry standard. Doesn't mean it's any better, obviously, but I think that has become inferred from the fact that it's more popular. Since I moved house and have fly screens and a cleaner newer kitchen and temp control I've never had an infection. Nothing else about my cleaning routine has changed and I had a couple infections before when I was brewing under the house at my last place. My theory is opportunistic infectors had an easier time there. That is, despite the brewery wash and star san.
  10. Beervis

    Dextrose vs Dry Enzyme

    I see so when they say 'low carb' or 'no carb' they are talking about residual carbohydrates in the wort? That makes sense although I think the general public would typically associate calories / carbohydrates as being the same or similar. Like when they claim a beer is 99.9% sugar free, I am sure at least some of the punters would take that to mean it had no calories.
  11. Beervis

    Dextrose vs Dry Enzyme

    Sounds like an interesting experiment, and I can see the point of wanting a 'crisper' beer, but IMO that classic 'dry' taste is what I associate with crap beer. Soda water with a hint of beer and an aggressive bitterness with no late hop flavour. I know that's not what you're looking for but anyhow. Is this how they achieve those 'no carb' beers? I always thought that was ridiculous since anything with alcohol in it is by definition not 'no carb', I think Asahi is pleasant enough for a dry-er beer. I'm only drinking it for the bottles but it's not too bad. Do they achieve that 'dryness' with rice/corn? I'm sure I can actually taste the rice in that beer. Interesting stuff as always
  12. Beervis

    Nelson Sauvin Saison

    I'm enjoying this thread, looking forward to hearing how that Nelson saison turns out, Captain. I'm not really up with how to describe beer flavours, but I've enjoyed a number of commercial Saison's, the best one I remember was 8 Wired when I was in NZ. It wouldn't be a Saison if it wasn't a bit funky, but that beer also had quite a 'clean' taste funky, but fruity as well, around 5% My experience brewing with the Belle yeast is that while the taste was nice, and has mellowed a bit with age, it had a kind of dank, cloying taste to it that was hard work at first. I thought I'd fermented it too low in temp but after reading this thread I think thank god I did, otherwise I'd be in the horse shed!
  13. Sounds like my situation exactly. If I brewed in a 30L FV I wouldn't have anywhere to put the beer! Plus if there is too much beer around I might just drink it and that is not good for me trying to keep hold of my girlish figure! That's a tough one hey I've found drinking in moderation is a useful tool to have as a brewer (well probably necessary!!) because I can build up stocks without being tempted to drink stuff before it's aged enough and can keep a few different flavours around without them getting demolished in a week or two . Each to their own like you say Kelsey, but for me that's kinda an argument against kegs as well, it'd be just there, pre-chilled, delicious and foamy and easy to pour - it'd be harder to keep that willpower going. I find not having a bunch of bottles in the fridge means I know I have to wait for a few hours and that stops me going overboard.
  14. Beervis

    Flat Beer

    that's good to know, it's a question I'd been meaning to ask for a while. I suppose when you think about how much you can harvest from the yeast cake, it makes sense that a bit of cold wouldn't do enough to remove all the yeast.
  15. That's such a winner that deal. Bulk buy and save! The winner for absolute ripoff goes to an un-named major home brew supplier - I bought a 250gm bottle of their brewery wash - it was just sodium carbonate and it was $6.50!
  16. OK I think I've figured this out. Seems that a lot of brewer-specific cleaning powders/soakers are just sodium percarbonate after all. Maybe in a higher concentration and without as many/any additives as Dysan or Coles Oxy-action, but at a much higher price point per volume. So I'd probably be better off going back to some kind of unscented Napisan style product, choosing one with a higher concentration per volume of sod perc.
  17. Thanks for that John, plenty of food for thought there! One of the factors that attracted me to doing extract in George is what you've mentioned in your post - because of the small volumes you could do things like SMaSH's with just 1 can of extract and one hop, or with a small spec grain steep and would be a great way to practice/experiment without creating lots of work for yourself. What you mention about being limited by the IBU's actually reminds me of the craft kits themselves... it's kinda only useful vis a vis Coopers recipes if you want something strong and rich. Which is the point I suppose but it does feel limiting. No way you could make a light beer from a kit in George. At the moment I'm looking at developing a couple of 'house' beers that I will always have on the go, a kind of basic always in the cupboard brew. I'm thinking single hop extract pales and hefeweizen, or something along the lines of your pacific ale idea. I don't really like s+w either but I think a hoppier version would be ok. All grain makes sense too, because with the small volumes you could do that mash in a big pasta pot on the stove and wouldn't really need any other equipment. Like maybe 17L for an 11 L batch? BIAB, strain into fermenter, bang. You'd be able to chill in the kitchen sink then too, wouldn't have to bother with cubing the wort or buying a chiller or any other expensive gear. Thanks for the advice, I've got a lot to go on now! Paul
  18. This isn't very scientific, but if I'm in doubt, I soak and soak again. preferably with something that smells like it'd give you multiple organ failure if ingested. I find the cleaning products a bit confusing because everyone has an opinion on what's best and brew stores often sell their own repackaged gear that isn't called the same thing as the original product - possibly the same chemical makeup though. Example - I've been using a product called 'EGA cleaner' which has roughly 60% alkaline salts. Another one from Brigalow which is much higher, 97% alkaline salts. I've noticed that a lot of home brew companies charge outrageous prices for what are essentially cheap chemicals repackaged in tiny amounts. So with this cleaner/soaker, am I getting value for money, or chemically would Napisan style sod perc blends be just as good?
  19. Beervis

    Flat Beer

    I think an OS series with a box of BE3 is still better than most of the commercial megaswill Definitely wait at least 5 weeks I reckon. Something more hoppy might be ok earlier but K+K's definitely don't drink them young. Case in point, I'm drinking the Ruby Roo pale ale at the moment, it's got a Rooibos tea infusion - tasted like kit twang and was all round awful after 5 weeks, been a couple months now and it's quite nice! Glad I didn't chuck it.
  20. Beervis

    stuffed up my small batch BIAB

    I find it interesting that those temperature variations much such a big difference in AG brews. I kinda assumed that was just fussy brewer talk and you'd be able to get away with a fair bit before noticing any difference. Good to know! Hope the next one turns out better for you :)
  21. Most of what I've read about sodium met is that its been superseded by the no rinse style sanitisers, not that it doesn't work or anything. I suppose any extra rinsing is a PITA but it's not like you're doing it every day. I use the spray on stuff, some variant of star san from the LHBS. But I make sure I soak the sh*t out of everything including bottles, overnight or for almost a full day in alkaline salts . I don't know for sure, but I think that might be close to PBW in terms of brand names. I've been considering going back to Napisan to save money, but after reading threads like this I'm not sure it's worth saving a few bucks if it might compromise the brew.
  22. Yeah I agree, you could probably soak it in bleach or something but sounds to me like it's time for a new one.