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Everything posted by Marty_G

  1. comes with 2 full 19 litre kegs of craft brewed beer.
  2. @Newtothebrew Welcome to the rabbit hole. +1 to Shamus' advice. There are many ways to skin a cat and depending on how much social media you use there will be heaps of conflicting advice. Many have a staunch view that the brew stays in the FV for 14days. That is generally an old school view and as Shamus said final gravity + stable SG for 48 hours is when you know ferment is over. After that there a few steps you have the choice of doing. Mostly they revolve around improving clarity of the beer but at this stage bottling is probably the best for you. Cheers and welcome.
  3. Yep. This is 44 litres of German Pils fermenting at 14.5c & 15psi. When it is finished I will cold crash it @0.8c all by changing the InkBird. I will then pressure transfer to kegs all from the freezer. When the FV is empty I will just lift it out, give it a good swirl to harvest 4 tubes of yeast using a picnic tap, then clean, dry and store until next time. video-1627950466.mp4
  4. Wow biggest F**& up I have had for years. I have my process so tight now I do not check any of my numbers until after I pitch and my OG is usually within a point either way. This batch came in 5 points under. So to increase the SG I added 500g of Golden syrup I had in the pantry. Upon opening the FV I notice that it is pretty full so check my software and see that for some reason the boil off rate had returned to the default of 10% rather than the 5% of my system. Bugger I ended up with about 4 litres too much wort. So that has thrown out all my numbers. Bit of a disappointment considering this is my 1st attempt at this style. Oh, well lesson learned and wort salvaged.
  5. Third brew in 8 days. This is a new one for me an "English Golden Ale" . Not used Carahell before either. Looking forward to having a taste test in a week or so once it has cold crashed.
  6. Welcome, I can't help with that but I am sure someone will soon enough.
  7. Yep that is fine. I would pitch the yeast at around 25c which is under 35c and try to keep it in that range to ferment but no higher.
  8. Floating dip tube solves that.
  9. Not sure there is a benefit to doing a water addition for a kit. Water additions are for "all grain" beers. It is used to develop a water profile and get the desired salt ion levels and pH for the style you are making. Different ion levels create different malt and hop characteristics. Not sure it would work for a kit as it is dehydrated/concentrated wort. In simple terms it is about the Sulphur to Chlorine ratio for the wort as it is made. This may help: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/
  10. It is more making sure when you rinse the kegmenter. If you have taken the dip tube off to clean it make sure it is replaced on the correct post. Good thing is you will never do it twice.
  11. I must have been one of the smart ones. Was not hit by a spear but did get the odd spray of beer on the black and whites.
  12. Either or. I like to use it as a complimentary hop so in a lager with Saaz or another hop late in the boil or in a Pale Ale with Galaxy and Amarillo and the like.
  13. Yes every batch. I am on tank water so I have soft water and add salts for the style I want. I have a spread sheet which has the amounts of addition I need for the 5 general styles I brew. I used "Brewers Friend" for the calculations.
  14. @Aussiekraut I use H blanc. Yes it is a good NS substitute. I would suggest not being too heavy handed with it. It has a stronger Sav Blanc quality than NS without the tropic fruit. NS is one of my go to hops.
  15. Yea can lift it ok but I am a short bugger so it is getting up over the lip of the freezer. There are some simple solutions but I would rather keep man handling it until I have to stop. Im 65 now and once I stop there is no returning to it. If you know what I mean.
  16. Unfortunately there are many brewers who do not realise that. There are critical points that you must get to but there are many ways to get there. Cheers
  17. As with all things brewing it is what suits. I have only recently become an advocate of cold crashing. I starting doing it a few years ago then stopped. Now I do it is a chest freezer and get wonderful clear beer. Yep much prefer the lower temps of a freezer I set it to about 0.6c.
  18. The only issue I have is they are heavy. I use a 50 litre keg and with a double brew in it it weighs nearly 60kg and can be a bugger to move into my fermentation chamber.
  19. Welcome to the rabbit hole @I'mRev not much to add just affirming what has been said. Cheap fridge for a ferment chamber and an InkBird. Personally I prefer a freezer as you can clarify your brew by cold crash in it as well. I have found some fridges struggle to maintain the cold crash temp where it is a doddle for a freezer. Cheers .
  20. I will be doing me second brew in a week tomorrow. I will be using the Pilsner Urquell clone grist I use, but have added some melanoidin to it, to make this German Pilsner. The hop schedule is pretty much the schedule for Bitburger Pilsner but have substituted Northern brewer for Perle.
  21. US 05 is one of the yeasts I use. I am like everyone else, 24 hours to get some light activity then in full swing in about 36 hours. It is not a yeast that has vigorous fermentation like S04 but I like using it for hoppy American Pale Ales and Aussie Ales as it is a low ester yeast.
  22. This is the 3rd version I have done of this over the last couple of months. I have dropped the ABV on each of them from 5.3%-4.7% this is about 4.1% which is right in the sweet spot for me. The hop combo is a ripper.
  23. I drank KB by the truck loads from about 1977-1979 but the taste changed and I pretty quickly turned off it. Not too sure what it was but I dumped it quick. At the time in the mid 70's in Sydney you could not escape the marketing. They sponsored the 18 footers races, footy, surf lifesaving you name it and blitzkrieg on TV advertising. It was everywhere. Also marketed cool small 250ml bottles the KB kegs when were the forerunner of the good old throw downs.
  24. Yep, if I ever come across Isinglass will give it a go. Will be interesting to see how it goes. @MickepI think one huge advantage is I usually brew double batches. So ferment around 43 litres in my 50litre pressure fermenter which is an old Rod Mytton keg. I use floating did tubes in them so when I fin them the sediment settles to the bottom then when I transfer I draw from just below the surface. I fill two cornies then leave the dregs. After filling I harvest the yeast. I give the FV a good swirl then fill two sample jars with the yeast filled dregs. Works a treat The pics are my 50litre FV and my 25 litre FV, has a Pacific Pale Ale fermenting, which is also a keg but it has wider opening. Both openings are large enough from me to get the gurney or my arm into so I can give a bit of a scrub and wash out after use. Also very easy to take samples and do closed transfers of clearing agents, hop teas rather than dry hops and take samples from. It is a very cost effective way of getting into pressure fermentation. Sorry if I digress.
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