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Worthog

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  1. Worthog

    Larger Beer

    My brewing neighbour down the road puts his beer in 1125ml plastic bottles. Is that larger?
  2. I have noticed in some batches I dry hopped, there has been minor activity restart at the airlock. After 3 days and prior to cold crash it was stopped again. I have never noticed dangerously over carbonated PETs or bottles though. Yeah, interesting article.
  3. Worthog

    No krausen - Thomas Coopers Pilsner

    I just think this brew has been slightly underpitched with yeast. This is a lager yeast and I would not worry too much about 1.021 at day 5. If the pitch was slightly under you can expect a slower start and a lower krausen. I have had some lager batches with very little krausen, just a couple of millimeters of bubbly, sometimes patchy stuff on top. Also a sample tasted on day 5 will be fairly crap. I usually don't check FG for lagers until day 10 or 11, hopefully for final FG confirmation on day 13 or 14. We have discussed the sulphur odour issue above, which is pretty normal I would be extremely surprised if you had an infection or wild yeast. Its pretty hard to get an infection if a basic sanitisation regime is used and the brew is not open, meaning not necessarily sealed, but not wide open to the air. I think you will find at 14 days, all is good and you can then think about bottling or better, cold crashing for 1 or 2 weeks. Cheers
  4. Worthog

    No krausen - Thomas Coopers Pilsner

    I'll be mashing them higher when I get my Crown Urn. Currently I only have 12L of BIAB wort base to work with. I know I could do lower FV volumes but that doesn't get me a drink. Cheers
  5. Worthog

    Goodbye us05

    Christina, I think there might be something in pitching US-05 slurry because every one of mine show activity in 8hrs at 18c. Probably 20% of my 15 batches using US-05 have been rehydrates rather than harvested slurry which still begin in under 24hrs. Cheers
  6. Worthog

    No krausen - Thomas Coopers Pilsner

    Slightly off the subject and I know we are not talking AG brews here but I have found it interesting moving to AG and then working my way down to Mid Strength ABV's, I am getting 1.004 and 1.005 FG's for 3.7% bottled beers. (OG's 1.032-1.035) Now if you get that number doing 'all extract' you are going to find head retention an issue, and if you are drinking from a glass outside, non-existent. Then your carbonation fails because there is no creamy head to restrict carbonation degradation. My last standard 86day Pilsner FG'd at 1.011. Then I did one with additional 200g dextrose and 200g Caramalt which came in at 1.010 fermented with 300ml of W34/70 Lager yeast slurry, so a similar outcome. Difference being the 2nd one had better head retention, because of the Caramalt and hop addition. I'm now getting that 1.004 FG down from 1.035 using US-05 generational slurries in my 3.7% ABV mid strength AG brews, which I haven't poured yet but I almost guarantee retention and longevity of head and carbonation. So 1.004 may not be all bad if the recipe holds up. Cheers
  7. Worthog

    Goodbye us05

    Good points right there. I haven't used bleach in my FV 'yet', but I can see the day my brewing process confidence might allow it. Now, every one of my bottles gets the 'PB2' overnight anti haze treatment, which is a pet capful of non scented bleach and cold water. When I rinse them out in hot water next day and air dry them, they might sit days before their pre fill process begins. No chlorine residue, no problems. An FV could be treated the same way without causing any problem for US-05. Cheers
  8. Worthog

    Replacing PET bottle tops

    Ive been using new caps for many months now, not that it is necessary, Earlier I reused them a couple of times, rinsing and sanitising. But a batch costs too much to risk the repeated use until they fail. I don't know their mean time to failure, so I don't risk it now that my brews are higher quality with grains and hop additions. My PETs, might be up to 12 reuses with no failures to date. I inspect them fairly closely and bleach the haze out of them. Not sure how many times I can reuse them. Meanwhile I build up my glass bottle stocks. I'd say you can reuse your caps several times and only you can decide the right time for replacement. Although if you get one flat bottle in a batch, I'm sure you will chuck the lot. Cheers
  9. Worthog

    No krausen - Thomas Coopers Pilsner

    The Pilsner has a Lager yeast and probably should be fermented at a lower temperature than you did. Having said that, the kit yeast volume alone may not support a low temp start. The sulphur smell is normal for that yeast fermented at higher temp. It will gradually subside and any leftover odour/taste will disappear from the bottles also given time - 4 weeks at least. Cheers
  10. Worthog

    Goodbye us05

    Right there.. a process problem may exist.
  11. Worthog

    Goodbye us05

    Further to this US-05 thing; My summer Midstrength brew fermented by my 3rd generation US-05 slurry, ripped 1.029 down to 1.004, 3.7% bottled. Ferment start in 8hrs airlock activity. This was an All Grain Pale Ale Mid strength: 23L, 2.4kg PaleMalt, 1.4kg Golden Promise, 200g Carapils, Simcoe and Cascade hopping. This 15th batch using US-05 continues the evolution..... My low strength Pales are sweet, hop evident brews, which I believe US-05 underpins. (no band aid - no phenols; ever) Cheers
  12. Worthog

    Goodbye us05

    Correct. Resolution by change. Not resolution by solution.
  13. Worthog

    Time in FV

    Hi SirDrinks, After 11 days, you are done. I assume it has been at 1.010 for a 3 day spread? Cool. Now is a good time to cold crash at 1c for a week because it will drop all the shit to the bottom of your FV and partially solidify it. It is not necessary though, you can bottle at current temperature if you wish. Cold crashing is actually an aid to bottling, because at a couple of degrees there is no foaming when bottling. It is easy and nice to pop your 2 carb drops in and seal up. Then you need to allow your bottles to rise to over 18c for 2 weeks to properly carbonate. The beer is still 'green' though so if you can, leave the bulk of them for 3-4 weeks, but allow yourself a taste at 2 and 3 weeks to 'get' the difference in quality. Cheers
  14. Worthog

    Goodbye us05

    Hi Shamus, I agree, if all Preparation processes, Brewing processes and Ingredients are identical, to the weight and minute. I have produced 63 batches and non are identical in prep, ingredient, process or time. Changing the yeast for a different process proves nothing. Cheers
  15. Worthog

    Goodbye us05

    The use of 'alternative yeasts' is masking those brewers procedural flaws. Cheers
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