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Aussiekraut

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Aussiekraut last won the day on January 2

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  1. If they're not ready, you simply put them back on the shelf and let the yeast continue. It'll take a little extra time but should be fine. If there is food, the yeast will wake up again. If that wasn't the case, you couldn't successfully bottle condition after a cold crash.
  2. Yeah, not sure about them myself but I had a few recently, which were a little more subtle in the sour department and not half bad. I just want to see what I can do. I hope it is worth the time, effort and most importantly, the keg space
  3. Yes. @disgruntled reckons it is just like any other yeast, so I am hopeful. I do have a spare FV though
  4. Ok, I want you all to look away when I say what is in this fermenter…it is a…Catherina Sour. Mixed berries will be added at the appropriate time. This better be good…
  5. Hmmmm the "What are you drinking in 2022" thread has 8 pages of comments already but the "Brewday" and "What's in your Fermenter" threads are still on the first page. Either you guys are p&^s heads or you have enough stock to afford drinking for 2 weeks without brewing
  6. The thing is, it only takes one yeast cell to get the ball rolling again but it will take a little longer to get enough built up to carbonate a beer. But 2 or 3 weeks in the FV isn't an issue at all. All my ales are in for 2 weeks, my lagers for 3. Ok, I am kegging these days, so I don't have the issue but I never made a batch which didn't end up carbonated as it should be.
  7. 2nd boil for the day. Aussie style lager, PoR, Super Pride and Cascade. It’ll be the basis for the Piña CoLager v2.
  8. Sure? I find Belgians not that easy to drink to be honest. They're nice and good and all that but again, nobody ever said they need a Triple just after mowing the lawn. If I want a good beer, a Belgian is great but if I am thirsty, the last thing I want is a Quadruple
  9. If you don’t get any gas soon, I will get some for ya. Send me your address in a PN
  10. That's OK. Try not to let it get higher. IF it gets too warm, you can employ a swamp cooler. A wet towel wrapped around the fermentor and a fan blowing on it. That'll help keep the temperature down. But once it has finished fermenting, temperature is not that important anymore.
  11. Hey mate, welcome to the forum. after 8 days, the brew should be pretty much done and 4.2% ABV seems ok as you will add approx. 0.4-0.5% during bottle conditioning. If the SG is stable for 2 days in a row, you can go and bottle, although I would wait a few more days to allow the yeast to clean up after itself. It isn't necessary but helps making clearer beer and reducing sediment in the bottle, which has a, let's call it gaseous side effect. You'll find out after you had a few beers What was the temperature you fermented the beer at? Did you keep an eye on it? Temperature is important when brewing. But you'll find out. In the mean time, welcome to the wonderful world of home brewing. It can be a disaster or a very rewarding hobby. Which one it is depends on you and your willingness to learn. The rabbit hole is deep, very deep. Once you are ready for the descent though, you're doomed. What starts as an Xmas present or a small investment in a basic brewing setup can lead to some of the best beers you have ever tasted but also a ravaged bank account Ask around here
  12. Two yeasts you can't do much wrong are US-05 and Nottingham. Both are fairly neutral, are good flocculators and have a decent attenuation. I use US-05 for most of my pale ales and Notty for all the darker ones. 21-24C is ok if that is the best you can do. Ideal for ales is 18-21 and 10-15 for lagers
  13. @ozdevil has already explained the cold crash. A dirty batch is a dirty business as it goes against a lot of things you're told. All you do is pour your new wort straight onto the yeast cake of the last brew you made. No cleaning, no nothing. The idea behind it is to save on yeast as there is perfectly fine yeast in there in the right amount and it speeds things up dramatically. To give you an idea, when I sprinkle fresh US-05 yeast on a new batch, it takes around 36 hours to build up a little fluff on the surface. Doing a dirty batch, it is up and running with a 1" krausen on top within six hours. I've done it a couple of times and I know there are some here who do it regularly but most limit it to 3 uses of the yeast. Yeast changes and its properties change, so using it too many times may have some side effects. There is a bit of a risk involved as well as you are using an unsanitised fermentor. Ideally, there shouldn't be any bugs in there (yet) but there is no guarantee and you may end up with an infected beer. Just a quick addition to what was said about using extra yeast. The packet that comes with the kit is only 7g, whereas most yeast packets are around 11g. So if you put too many fermentables in the beer, your kit yeast may not be able to handle things as well as you'd like. I'd say drop the kit yeast and only use a packet of whatever you chose. Especially if you are planning on using Kveik at high temperatures, you don't want the kit yeast in the mix, throwing off flavours all over the shop. Also, Kveik is as happy as Larry at 35C but does not do much below 25C, so if it isn't hot enough, it may not be the best choice. But there are some avid Kveik users here who can shed more light on the matter. Happy brewing
  14. You started where we all did Follow some basic rules and you will be making pretty decent beers, get yourself set up properly and you will make pretty good ones The temperature of your brew is ok for now, just try to not let it get higher. Unless you are using specialised yeast, 24 is as high as things should get. If things get too warm, put the FV into a tub with cold water and throw a wet towel around it. This will work a little like an evaporation cooler and help keep the temp down. If you have a spare fan, point it to the fermentor, as it will keep things a little cooler. Happy brewing!
  15. Cold crashing means to drop the temperature of the beer to somewhere between 0 and 2C. It helps clearing the beer. If you don't have temperature control, then don't worry about the CC but give the yeast a chance to clean up after itself, so 2 weeks in the fermentor is perfectly fine. My ales always get 2 weeks, lagers get 3.
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