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Greenyinthewestofsydney

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Everything posted by Greenyinthewestofsydney

  1. Doing an Asian Lager today. This is on a run of 3 lagers in a row which I am Kegging and gonna lager for 3 months. Usual recipe of 3kg pilsener and 1kg rice with sorachi ace hops w34/70 yeast. This is the second in the line and going to do this a little different. Lager number 1 is at 1018 as of this morning with a finish of 1008 ish the normal. I am going to keg this today and put a spunding valve on it to finish off in the keg. The new batch will then go into the fermenter straight after I keg the other off. Come a week later I will do the same thing again so knock out 3 lagers in 3 weeks. Sound like a plan?
  2. So I tried my wattle yeast experiment again. This time with unhopped malt. 6 jars with about 50ml of wort and a small branch of wattle touched by the bees. I did it a couple of Saturdays ago so this is 9 days. Out of the 6 I threw 2 straight up. They just didn't pass the smell test. Out of the other 4 got some interesting results from the ph and mini taste test. 1st one - smelt lemony/citrus. Ph of 3.5. Taste a touch tart but a little fruity. 2nd one - smell kinda funky. Smells like some Brettanomyces in there. Ph of 2.9 so was expecting some sour with this one. Taste very sour. Like nothing else I can taste 3rd one - smells a bit fruity. Ph of 4. No tartness. A little funky taste 4th one - very similar to number 2 in smell. Ph the same. Taste similar. So after the tests I threw number 4. Building a small starter of number 2 first up. Will make a decision whether I keep and use it in a 5L demijohn batch or throw after the starter. The rest I have put in the fridge and in a sealed bag for trying after number 2.
  3. I have done this once when I forgot to add the inverted sugar to a Belgian brew. It was only 2 or 3 days in from memory though so was still in the active fermentation phase. Brew came out the same as it had previously. I think you would be fine adding it if it was still at full krausen. My concern would be that as the original gravity was probably only around 1.020 ish that most of the sugars are already consumed so the yeast would have to get started again. This would definately be more chance of getting infected than if it was at full krausen. Would probably change the flavour somewhat too. If it was me I'd chance it but the choice is entirely yours I guess.
  4. Did this all grain a couple of times for the old man. Wasn't exact but wasnt far away either. Was a touch hoppier than the commercial one so if you wanted to clone it I'd take 5 grams off each of the late additions and it would be closer, Converting to extract if you were doing an extract boil I would go 1 tin light malt and 1 tin wheat malt. If a prehopped can I would go like a wheat beer tin and a tin of light malt plus a 30 min steep of about 5gm of pride of ringwood to get the IBU higher and a short 10 min steep of the late hops. Get you somewhat close I would think.
  5. My parents still have a rank arena upright freezer they were given as a wedding present in 1970. Still going strong 52 years later.
  6. Will be fine mate. Maybe a bit cleaner than if you used an ale yeast but will be nice all the same.
  7. 1. I always used to work on 1.5bn per ml. So 200ml equals 300bn cells etc. However!!! This is an inexact science. For lagers I usually take the whole trub. 2. Don't add water. Just use the last bit of the beer and tip it into a jar. 3. Yes should be covered. You don't need a flask. Just a glass jar is fine. 4. My opinion use it quickly. It depends on a lot of factors. I have found a few things though. A high ABV beer and the viability will run out really fast. More hops and the viability will drop fast as well. For my 200ml equals 300bn cells use within 2 weeks. If you keep it longer before you use it then use more etc. 5. As per my previous comments
  8. So I had a peek at this today. Was going to do it at 3 month intervals but decided to take a sample today which is like 10 weeks in. Ph is way higher than I expected. Gravity is 1.000 already. The taste is interesting. Like a brett saison but with this funny sort of after-taste. Not that in a bad way though. I quite like it. Not much like the lambics I have tasted. Tempted to bottle it and do another but I'll trust the process.
  9. First pour of this English American IPA I put down a month ago. Quite nice. A bit of maltiness with a nice hop presence. Even though it came from a stuff up I'll have no problems finishing this keg.
  10. Sorry for the delay mate. Lacto plantarum is my go to. Never used the lallemand but used this instead. It's the same strain. https://www.chemistwarehouse.com.au/buy/49531/inner-health-ibs-support-30-capsules-fridge-line?gclid=EAIaIQobChMIqdKP5sn1-AIVBZlmAh1k2AFIEAQYASABEgIqTPD_BwE&gclsrc=aw.ds So lacto plantarum is great for a kettle sour. 35c and 4 tablets and it will be 3.3 ish pH in 24 hours. The other way I have used it is in a coferment at 35c with kviek. After 48 hours I do a stovetop boil of hops and put it in the fermenter. Plantarum will stop souring at the first sniff of hops. The two times I have done the Co ferment it's been done in 3 days. I don't think I will do a kettle sour ever again. The co ferment works much better for my taste buds. Never used lacto helveticus but I see from milk the funk that it's not hop tolerant either so you would have to use it in a similar way to the plantarum.
  11. Yeah thought it was going to be a perfect night with the ABs getting beat. Alas the wallabies couldn't close the deal.
  12. Almost at the end of this centennial pale ale keg. Still tasting nice but the dry hop presence is definately fading. Here's to a wallaby win later on.
  13. Yeah mate. I have one on tap all summer. Easy to make. Cheap to make and go down easy on a hot day
  14. About 16 to 17L. It varies with the temp of the water I add later on which in winter is about 16c and summer 23c. Sometimes when I add it's a little over 65c or a little under. I don't worry about it too much. It goes up or comes down pretty quick. I use a standard 75 to 25 pilsener to rice ratio. 3kg pilsener and 1kg of rice.
  15. American/English IPA I put down on Wednesday afternoon. The 2L starter of S04 started in a couple of hours. Fermenting at 19c and after 2 days the airlock had really slowed and it's down from 1058 to 1014. S04 is usually fairly quick but not this quick. Sample tastes really good for a recipe that was done on the fly. Will leave it to Monday then keg it with some sugar and leave it to naturally carbonate.
  16. I have actually thought of doing this but not done it. My thinking was do the absorbtion method on the stove. Put it in the fridge overnight then mash it normally the next day. I can't see why it wouldn't work. When I do the cereal mash in the robobrew I just put it in after adding the water and a handful of pilsener malt then set 95c and a timer for 1 hour. It takes about 30 mins to get it up to 95 then 30 mins to cook. Then come back and add water to drop the temp down to 65 then add the pilsener malt. So while the brew day is longer the actual time in the garage is not only negligible.
  17. Same same. I used flaked rice once but at 8 bucks a kilo v woolies 1.40 it's worth the extra time to cereal mash IMO.
  18. Never rinsed mate. Just cut the bag and tip her in.
  19. Centennial pale ale. Made this with WY1272 American Ale which I resurrected after 18 months of not using. This was my go to yeast before Verdant came along. Not super clean like US05 or notty etc. Has some yeast character with a pleasant nutty taste. Doesn't make the hops pop like Verdant but makes a very nice beer. Its got me thinking of trying a pale ale with a 750ml starter each of Verdant and WY1272. I think that might make something truly awesome.
  20. Cook 1kg of rice it in a pot on the stove for 30 mins with a handful of pilsener malt and then pour the whole thing into the mash tun with 3kgs of pilsener and mash both at 65c. I have also done it in my robobrew with about 17L of water and a handful of pilsener malt. Cooked for 30 mins then put the rest of the water in and 3kg of pilsener malt to drop the temp down to 65c and mashed that way.
  21. Yeah I used it a couple of times. Works fine to lighten up a brew. You may find it ferments out almost completely like dextrose rather than say dry malt so you may end up with a slightly higher ABV using it. These days I just use plain white woolies rice and cereal mash it. Cheaper and a better result overall for my tastes.
  22. Northern Brewer Porter. Only make this once sometimes twice a year and this is the first pour of version 2022. Awesome beer. Have made a few porters with other hop combinations but IMO you can't beat an all Northern Brewer hopped porter.
  23. Putting down an American/English IPA. This was supposed to be an English IPA but was getting my hops out to thaw last night and thought I had East Kent Goldings but it was Styrian Goldings. I have the malt and yeast starter ready to go so have turned it into an American IPA but with an English yeast. Not ideal but it will be beer of some kind.
  24. Wish I could do a road trip like that. Duvel, Orval. What else do you have in there? Jealous a lot.
  25. Nice one mate. Should be a cracker using the yeast cake
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