Jump to content

lamensterms

Coopers Club Members
  • Content Count

    111
  • Joined

  • Last visited

Community Reputation

4 Neutral

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Nice mugs guys. I really like drinking out of the ceramic steins. Hefty and fancy haha. @Lark I definitely recommend having a look in your local op shops - there's usually a fair few interesting drinking vessels in those places.
  2. Thanks for all the replies and help guys, some very handy info/suggestions. @Beerlust & @Popo - nice tip checking the calibration for temp controller & hydrometer. I haven't done this - but now I will. @ChristinaS1 - I am using the Keg King yeast nutrient. I don't have the packet in front of me, and there is no details on the KK website as to what the nutrient comprises... but there could be a bit of a pattern with the nutrient use and the un-finished fermentation. I've only started using the nutrient lately - and I've only been having trouble lately. Could be coincidence for sure. Maybe I'll skip the nutrient in future. I'm definitely gunna give a different yeast a go as well. Thanks again for all the help guys
  3. Thanks for the reply Otto. Using a hydrometer to measure SG. Earlier temp raise is a good tip, I'll do that in the future Recipes are pales, IPAs, a stout and a brown ale; so a bit of a mixture. Thanks again mate.
  4. Thanks for the reply Greeny. A starter is a good option I've made only 1 starter ever, and from memory... It was my last beer to hit the target FG. Thanks again
  5. Thanks for the reply Cap. Estimated/target FG is calculated using Brewers Friend. The gravity discrepancies are a bit varied, but for example I had a pale ale finish at 1.020 when I expected it to get down to 1.012; and I had a stout finish at 1.030, expecting around 1.018. Spec grains are steeped in 65-70C water for 30 mins, then grains are removed and mini-wort is boiled for 30 mins. Usually around 200-400g spec grains depending on the recipe. I've got an IPA in the fermenter now, had 400g spec grains mashed with 300g oats and 1kg of pale malt (mashed at 65 for 1 hour, boiled for 30 minutes). I realise the oats will add some body (and gravity points), but it has been fermenting for 2 weeks, and is 1.025, expecting it to get to 1.016 (Brewer's Friend estimate). OG was 1.060. Thanks again mate.
  6. Hey guys, Last few batches I've had have been finishing a few gravity points high, anywhere in the range 5 to 15 points. I always rehydrate yeast and for batches over 1.050 OG I pitch multiple packets. These batches have been using at least US-05, some with Coopers yeast, some with Muntons, and the most recent with WLP0066. Usually pitching the rehydrated yeast between 20 and 25 C. They have all been kits and bits batches, can of pre-hopped, plus LDME, plus some spec grains, plus short hop boils and dry hop. I've also added yeast nutrient to the most recent couple of batches. They have been all fermented in a temp controlled fridge, with temp set at 18 or 19C, usually bumping the temp 2 or 3 degrees after a week. I like to think my brewing method is pretty decent, and I'm a bit bummed that these batches have been consistently under-done, and over carbing in the bottles. So... What do you guys usually do to ensure your getting the maximum attenuation from your yeast? The final thing I need to try is getting an oxygen kit. Which I'm reluctant to go with as I see it as an extra opportunity for contamination. Anything else worth trying? Thanks a lot for any help. Ps, I'm more interested in hearing suggestions for prevention, rather than rectification. My understanding is the usual remedies to revive a stall is add more yeast, increasing the temp and agitating the yeast. I've been trying those without much success.
  7. https://www.keg-king.com.au/wln4100-ultra-firm-10ml-white-labs.html.html?fbclid=IwAR2lPBdz4v78c7svfw7-f4aUDg0bAsDigGd6JwD37ZtEdp8K8uBDhGn9cqc Might this be worth giving a go? More base malt too?
  8. Thanks a lot Otto and Smashed Crab. I'll let you guys know what we decide on. Thanks again
  9. Thanks for the replies guys. We'll see what it does during fermentation. @Smashed Crabs do you happen to have a link to the recipe? All we gave is a screen shot of the ingredients list, and can't find the original online..
  10. Hey guys, We made a clone of Shooter McGavin Breakfast IPA yesterday, and stuffed it up unfortunately. The recipe has a bunch of cereal (oats, rice bubbles, Nutrigrain & All-Bran), and we use a Robobrew - so I wanted to keep all that out of the Robobrew (and pump). So... The solution was to mash the grain in the Robobrew, but mash the cereal in a separate pot. Boiled each portion separately and then combined them in the fermenter. Bad move haha Cereal mash had: Rolled oats Flaked maize Weetbix Nutrigrain Rice bubbles All Bran I didn't think of it at the time, but have since realised that we also needed base malt in the cereal mash for the starch conversion enzymes. So now we have a batch of wort with a lot of unconverted starch It is done now, but I was just wondering if there is anyway to correct the error? Can we re-mash (and reboil) this wort now that it's all mixed together? Or are the saccharification enzymes destroyed during the boil? Batch lost? Thanks for any help guys
  11. Hey guys, Brewing an oatmeal stout with some toasted coconut in the fermenter, bit ashamed to admit I didn't do enough reading before getting into it... Stout has been in the fermenter 12 days and has reached stable FG of 1.018 (OG 1.066), so time to add the coconut... Bought some shredded coconut (250g) from the supermarket, toasted for about 5 minutes and dropped into fermenter in some large stainless hop balls. After this... I decided to research how long I should keep the coconut in the fermenter before bottling. Came across some advice to avoid coconut with preservatives.. Oops. Checked the packet and sure enough, preservative 220 (Sulphur Dioxide) and 223 (Sodium metabisulphite). Not familiar with Sulphur Dioxide, but apparently it's a common beer & wine preservative, than can have some pretty ordinary side effects (headaches, etc). I know Sodium Metabisulphite is a sanitiser (or steriliser), and has me a bit worried it might harm the yeast. I'm planning to bottle carb, so will need active yeast for when the time comes. So, a couple of questions.. Has anyone brewed using ingredients containing these preservatives? Any ill effects? And how long should I leave the coconut in before bottling? Thanks for any help, sorry for the long post. Ps, new forum works well on mobile phone
  12. Thanks for the replies guys. John I also have some tap-a-draft gear... Got it second hand and worked ok for a few bottles. But then the CO2 holder started to crack. Bit of a shame as they worked well when they worked. The mini kegs will be replacing the tap-a-draft stuff
  13. Hey guys, Thinking about getting some Kegland mini kegs, just after a few suggestions for a set up to get me started. I'd prefer to go mini kegs with smaller CO2 bottle (thinking SodaStream), as I don't really have the fridge space for corny kegs (or space for a dedicated keg fridge). I'm leaning towards a couple of 5L mini kegs, SodaStream bottles with a proper regulator (not a mini regulator) and picnic taps. I do hope to upgrade to a more serious keg system in the future (got a few mates on my back about it), but baby steps haha. Any thoughts/suggestions? Thanks for the help guys
  14. Hey guys, Where do you guys get your Co2 tanks refilled? Looking online and apparently BCF, Anaconda, Bunnings & BBQs Galore do refills. Any suggestions for best value refills? Anything else worth knowing? I think my mate has a 4kg bottle, how many 19L corny kegs would you expect that would carb & serve? Thanks guys
  15. Hey man, when you 'recondition', did you agitate the yeast to wake it up or just raise the conditioning temp and the yeast got started again on their own? I'm having a bit of trouble with bottle conditioning this winter too.
×
×
  • Create New...