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Aussiekraut

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Aussiekraut last won the day on December 28 2020

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  1. It is certainly safe but it won't be the best tasting beer out there. Once it is carbonated, I have a few testers in the first two weeks to see how it is going but generally give it a bit of time. Nothing wrong with drinking it when it is still "green", as long as it is carbonated.
  2. Ok, a little update on the exbeeriment. Kveik still is a beast. The beer started off at an OG of 1.052 and after 24 hours, it was down to 1.010. I took another sample on day 4 and it was sitting at 1.006, so it was probably done on day 2. In comparison, the temp controlled version with US-05 was sitting at 1.010 on day 4. Ambient temp was not too high but the beer itself stated at 32C and on day 4 it was sitting on 32C, so I suppose it didn't vary too much. Tomorrow I'll take the dry hops out and start cold crashing both FVs. It'll be interesting to taste the difference in the beer once it is done.
  3. I started off @32C and I don't think it went much below that. Well, I couldn't see on day 2 and when I checked again on day 4, it was sitting on 32C, so it probably was fairly stable.
  4. Just had a thought, you are talking about a 1.7l can for a 23l batch, not a small craft can (1.3kg) for a small 8.5l batch right? In case of the latter, disregard what I said and just add the can and the yeast.
  5. Welcome to the bottomless pit of home brewing The malt in the can isn't enough to make a full batch of beer. Usually, you add a kilo of extras like a brew enhancer or some extra malt. If you like thin beer, you can use dextrose but I recommend not to. In the instructions, there is usually a "recommendation" like BE2 or dried malt extract. Either way, you can't really go wrong using a kilo of dried malt.
  6. I bottled the 2nd batch today. I think it was the grain bill. I used some light crustal for this one to add some colour and a little body. Mash temp was 72C for 45 minutes. This drops the ABV of the beer and aids body. To be honest, now where it is a little older, the original is pretty good. It still lacks a little but it's pretty good. A commercial middie is thinner, that's for sure ABV is around 2.5% before bottle conditioning. So for kegging, you may be able to add a little more malt to compensate and get more body in.
  7. Just started a split batch, a simple pale ale and Vienna malts beer with Vic Secret as the single hop. The batch was split into two small fermenters @9l, one @18C in a fridge using US-05 and one at ambient, fermenting with Kveik Voss. I pitched both about 2 hrs ago. Check the difference between the two yeasts. Kveik is a beast.
  8. You probably use too much petrol
  9. Happy anniversary. I guess the middle aged part was predictable and has nothing to do with the beer The rest, well, join the club Although I am bottling a mid strength beer shortly.
  10. Hot water should do the trick. But don't worry about lumps. They will dissolve eventually and either way, the yeast will chomp through them regardless. Your OG reading will be off though.
  11. Well, I don't fear the dark but love the song I used to fear taking the plunge to AG though. AG brewers used to be like demigods of brewing and I never even remotely thought I'd go there. Then I watched a few YouTube videos and thought hang on, I can do that too. I haven't looked back since. However I had to demote AG brewers a little
  12. My records are within the recipes in Beersmith, so it isn’t easy to get a correct number but I’d say around 45.
  13. Total Eclipse. Pale ale, Vienna and wheat malts and Eclipse as the single hop. Not sure why it is so dark though. Head formation is a little sad when ice cold but it sticks around.
  14. Mötley Brëw was my favourite. It's a very simple beer but rather tasty and an easy drinker.
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