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Greenyinthewestofsydney

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Greenyinthewestofsydney last won the day on July 20 2021

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  1. Best practice is to weigh out what you need. Put the rest in a bag preferably vacuum sealed and pop it in the freezer. That way it will stay as fresh as it can be.
  2. Not happy at all with the change. I bottle my highly carbonated belgians in them because they can take the pressure. Now they wont. Used to often buy the tallies just for the bottles. The beer was a bonus.
  3. Sampled the 4L demijohn with the wattle yeast. This has been sitting on a shelf since October. Gravity at 1.000 and ph of 3.7. Tasting funky but while the ph is 3.7 cant taste much acidity. Its sufficiently interesting though for me to keep it going and not chuck it. Will sample again in 3 months or so
  4. Plastic isn't the best to do long term ferments. Reason being is plastic is permeable so over time it will let oxygen in. Oxygen plus ethanol will give you acetic acid/vinegar. Usually this doesn't matter for normal ferments as it's out of the fermenter in a couple of weeks but over 6 to 9 months you will get dome acetic acid. You could certainly transfer it back to the stainless steel fermenter after a week or two and there would not be a problem. As for the plastic fermenter I wouldn't use it again for normal sacc ferments. Use it as a bottling bucket for your Flanders when it's ready.
  5. Only thing is the ABV from a start of 1059 is likely to be 7.5%. If your bottling with the priming sugar it will go 8% as these typically finish 1002 to 1000 ish. As @beach_lifesays if the saccharomyces craps out early the brettanomyces and pediococcus will clean up the rest. Only other point I will make is you can manipulate the flavours with your mash temp. I.e a 65c mash would give you a more fermentable wort for the sacc and less for brett and the Pediococcus. A 69c or 70c mash would give you a more sour bretty type beer as the sacc would stop earlier. Just something for you to think about. You can also add maltodextrin as the sacc can't eat it but the bugs can. Just something for you to think about.
  6. Nice. Much better than the glass fermenters I'm using. Good for fermenting but annoying when it comes to bottling
  7. Mine go fine in sydney which is cooler than Perth. I probably wouldn't start it in the dead of winter but if you start it in the next couple of months you would be fine. Put it in a corner and forget about it for 6 to 9 months. What type of fermenter you going to use?
  8. First pour Zappa Pale Ale. Very interesting beer this one. The Web says "Zappa™ is described as having unique spiciness, coupled with full on mango, backed by a sharp citrus, delightful savory and strong deciduous pine characteristics." I get a touch of mango. No real citrus. No real pine and a tonne of spiciness. Like im talking saison type spiciness. I think 8 out of 10 people wouldn't like this beer. 1 wouldn't mind it and 1 would like it. I'm in the wouldn't mind it position. Zappa is definitely unique. Like no hop I have tasted. I wouldn't use it in a single hop beer again. But I think it would go awesome in a smaller quantity in a big IPA to add some complexity. My next centennial IPA I will get some and add it in smaller quantities in the whirlpool and dry hop stage.
  9. Only thing I can think of is the dry enzyme didn't work for some reason. It wasnt an old packet or anything right? Enzyme breaks the unfermentable sugars down into fermentable ones. The ferment will go longer before it slows. Like in your above graph it slowed about 1020 with enzyme I would have expected it around 1010. What yeast did you use with the enzyme?
  10. Yeah should go lower than that with dry enzyme. I would have said 1.002 ish
  11. Darks go ok at ambient. Even if there are some off flavours the dark roasted malts tend to mask it somewhat. I'd just be careful that S04 doesn't drop below 18c. Otherwise it can stall on you.
  12. https://www.diybeer.com/au/recipe/coopers-mild-ale.html Tried this many years ago and it wasn't too bad
  13. In my experience it depends what the yeast has been sitting under. If it's a sample from an unhopped starter sitting under 2 or 3% ABV beer then I have resurrected them 18 months after putting them in the fridge. If it's a slurry and sitting under say 5% ABV beer then by the 6 month mark you would have almost nothing alive in there. You can see by the colour. Light grey means a lot of death. Darkish grey is basically total death.
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