Greenyinthewestofsydney

It's a nice yeast for a kolsch. IMO better than the lallemand Köln yeast. What temp are you doing it at?

Enjoy the break mate.

Not sure there would be all that much in the packaging. Container versus bag and box. But it would be massive savings in freight efficiency. Probably 10 boxes more per pallet.

Hmm. Might have stalled. Try giving the fermenter a bit of a swirl. Sometimes it can kick the yeast back into gear

A couple of things. If your gravity reading is 1.023 and the recipe has 900gms of lactose I'd say it's done. S04 finishes about 1.014 to 1,016 on a full malt brew. S04 I have never had stall if kept at 20c constantly. Anything below that you do run a risk of a stall.

Brett pale ale. Made this about 5 months ago with just dry malt and a flameout centennial addition. 4L demijohn batch mainly because i wanted to grow some brett for my flanders red. Not bad at all really. Very very fruity.

I do mate. Havent made one for about 6 months but its on my radar.

Hey Marty. Long time no hear. Hope you have been well. Yeah about 3 years ago i was getting ready to take the plunge into a 3V system. So much appeal with being able to churn out bigger batches. More batches in less time etc etc. Had a look at one in action and had second, third and fourth thoughts. While it did everything i wanted the footprint and the time to setup and clean just made me go nope. Ill stay with just the one vessel. I have bought another vessel and repurposed my old 1st gen robobrew for sparge water but thats as far as i will go. Great to see you around again mate.

I cube basically eveything now. I used to fast chill lagers but what i do now is essentially a fast chill. Yes no chilling does bugger around with a hop schedule. You have two choices in my opinion. Adjust the hop schedule or what i tend to do is cube it and drop the cube in a cold water tub with 4 frozen PET bottles. This drops it quickly below the temp which more bittering will happen. Now i wouldnt do this if you are keeping the cubes for a long time. It wont give enough time at high temp to sterilise the cube. I always pitch the next day so it doesnt matter really. As long as the cube is clean. Some drop the cube in pools which does basically what i do. Anyway thats an option for you mate

In my opinion your wasting your time with measurements using credit cards etc. Reason being grains are all different sizes. I have had plump gladfield grain which is almost twice the size of the joe white or barret burston grain. I eyeball the grain. Adjust the gap. Put in 100gm or so then run it through. If I'm not happy I'll readjust. 9 times out of 10 it's perfect just eyeballing.

Yeah done that more than once tarted up with some hops. It won't be unpleasant. Just as @Aussiekraut said it won't taste like APA but it will be beer

Liquid extract that is "pre-hopped" In my humble opinion this is the predominant reason for "twang". Reason being is I have done many an unhopped extract beer from tins and boiled my own hops and never got the same twang. You can still tell its not all grain but the twang is not there.

Nice car there. My first car was a HZ Kingswood. Always wanted me a HQ 350 coupe. They don't make them like that anymore.

My opinion here mate but after doing 2 or 3 candi sugar/inverted sugar batches and the pain of getting baking trays and stuff I read about just leaving it as a syrup instead. Just don't let it go to hard crack. Cut the gas and pour in some water. I pour in 200ml for 500gm and 400ml for 1kg of sugar. Keeps it a nice easy to pour consistency.

A sample taken of my new one. This was made in March so is about 8 months old. Tasting very nice. Gravity is at 1.000 and ph of 3.4. Probably bottle this one around Xmas

Did a check of my long term ferments last night including my latest flanders. About 3 and a half months in on this one. I was expecting the gravity to be lower but i did mash high on this one and i did start it in winter so thinking that might explain it. Anyway the sour is already there and a nice bretty taste as well. It should be ready for bottling in autumn sometime.

You can theoretical use anything with a high concentration of sugar. I have used white sugar, dextrose, dark sugar and dry malt. I use dextrose when I bottle which is not that often these days. I found it gives a tighter head which lasts longer that sucrose. Dry malt is expensive but did the job. I wouldn't use brew enhancers. As @Malter White said they contain maltodextrin which is unfermentable. And also you dont know how well mixed those things are. If your taking a scoop out it could be a high percentage of maltodextrin and you wouldnt get much carbonation at all.

I do partials all the time for the old man. Sometimes for myself as keg fillers too. Mash 4kg grain. Boil for 30 mins with a late addition. Split the wort into two fermenters with a can each of coopers pale ale. He loves it but I must say. It doesn't eliminate the twang. I can still taste it though it is much less a full extract beer. Definitely a step up from k&k.

My hops are starting to pop out nicely now. Gave them a urea feed each last weekend. I usually go hard on nitrogen till i start to see burrs then switch to mostly potassium. Seems to work well. Added to my POR with a goldings this year. Cut the bottom off a large plastic pot and sunk that into the ground. Not expecting much off that one this year. Maybe enough for a late addition to an english IPA or something. Anybody else got hops on the go?

My opinion but unless you are pressure fermenting then starting cool even below your ferment temp gives a much much better result than starting high and bringing down the temp. Flavours will come from the cell multiplication phase which is in the first 24 hours or so. If you want a clean and crisp lager then you want to start at a low temp with a big yeast pitch. S23 i havent used in at least 5 years. I didnt like it. As @Classic Brewing Co had in his post "SafLager S-23 recommended for the production of fruitier and more estery lagers." Thats the truth. Fruity as hell was my memory of it. If you like fruity then the pitch high and bring down will work. If you like clean and crisp. Big pitch of yeast at low temp.

IMO the best trappist beer on the market. Rochefort 8.

Ive always said. You have to buy malt and hops every brew but you dont have to buy yeast. Invest in an erlenmeyer 5lt flask and you will pay it back in about 4 lager brews making starters. All you need is some dry malt and the original packet of yeast and a jar. You can use the one packet for ages

Nothing wrong at all with oettinger. Goes down nicely

Nice people and a really nice store there at Hop and Grain but the parking especially on a weekday when the neighbouring industrial places are trading is f%^$d!!

Yeah as the others have said my thinking was always it includes 0.5% abv for the carbonation sugar. The ABV numbers should be pretty well spot on from an ingredients point of view as extracts and adjuncts are known quantities. There will be a little variation from how the yeasts consumes the sugars though.