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Cassius

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  1. I have also only ever used 17ml white vinegar and 17ml bleach in 10L of water, never had an infection in dozens of batches. I do it in my laundry, which is a small room with no ventilation.
  2. @Shamus O'Sean I'll give it a whiff when I do the bittering and let that inform my dry hop. @MitchBastard I definitely saw dank in the descriptors and that was one of the reasons I went for it. I'm not great at describing beer flavours or aromas. I guess I'm just after something that's not too fruity or sweet. I think I'll try just Columbus this time and I've got some Centennial I'll try it with in another batch. Part of the reason I moved to half batches @Ben 10 Nothing like Saaz but sounds delightful. Just checked again with my LHBS but they don't stock it. Will definitely have to try get my hands on some though. Cheers all for your help.
  3. Hmmm true. I might halve the dry hop.
  4. I know nothing beyond what I have found online but it's a relatively high A/A hop and I want to try something different to my usual cascade/citra/centennial/galaxy/amarillo repertoire. Hopefully someone who has used it can fill me in.
  5. Alright, since I seem to have stumped the group, I thought I'd move in a slightly different direction. I still want it to be a light pale ale, but I thought I'd move the hop selection to be a bit more pungent and citrusy. Enter Columbus. I still need some input on the recipe below. First of all, am I crazy trying to make a refreshing easy-drinker with Columbus? Secondly, I want to add a grain steep. Is CaraPils the obvious choice given I don't want it too sweet or dark and is 100g enough? TIA, Cassius.
  6. Lately I've been using a lot of fruity hops. Galaxy, Citra, Vic Secret etc. I've decided I need a crisp, slightly earthy/herby pale ale. I'm thinking something along the lines of 4 Pines Draught (formerly Kolsch) would be perfect, as I don't have temp control. Apparently 4 Pines use Motueka but my LHBS doesn't stock it. Does anyone have some advice for a similar hop, a decent hop schedule and whether or not a small grain steep would improve it? Apparently Motueka was spliced from Saaz, which I'm happy to use but a slightly higher A/A hop would be good as I'm doing extract only. I'm looking at around a 10L batch, approx 25-30 IBUs and have Nottingham on hand, though I'll buy a different yeast if Nottingham doesn't suit. TIA, Cassius.
  7. Yeah perfect. It's all about the yeast. I think you've got the ingredients for a great beer there. Regarding ferment temp, the general thinking is closer to 18 for clove and closer to 24 for banana but I've been doing loads of reading and apparently the actual German breweries all keep it close to 18. I'm trying my first bottle of the third Hefe I've brewed tomorrow. That was Lallemand Munich Classic yeast (this i different to their Munich yeast) brewed at 22 so I'll report back.
  8. Depends what you're trying to make. WB-06 is marketted as a hefe yeast but is apparently more of a wit yeast and makes a drier beer. Either way, neither wits or hefes usually have late additions or dry hops. That's not to say some Cascade won't be nice. One other thing to check is the IBUs in the Morgans kit. I know the Thomas Coopers kit gives about 25 IBUs in 23L, while most wheat beers call for closer to 15 IBUs.
  9. Hahahaha Lusty, I wish I could react to this more than once.
  10. Well. Let me tell you. I had used US-05 as my go-to neutral pale ale yeast until I got fed up waiting for the krausens to drop and decided to try Nottingham. My experience so far has been excellent. I get lots of activity around 20 hours from pitch, even when pitch temp is 16 degrees, nice fluffy and consistent krausen, primary seems to go for about 6 days (which isn't an issue for me as I usually leave in primary for 2 weeks) and flocculates very well. No off flavours either, usually fermenting around 20-22 degrees. It would take a huge issue for me to go back to US-05.
  11. Alright, final update just in case anyone decides to make this recipe in the future and needs closure on this rollercoaster ride. From about 4 weeks in the bottle the lemon has mellowed a considerable amount and this has turned into a great beer. So much so that I have to remind myself it's around 7% and to go easy. I think if I do this recipe again I'll try with only one lemon, but might also up the ferment temp a little bit to really push out the saison notes. Definitely worth a try for anyone curious.
  12. I'm going to attempt my first Witbier and was hoping some of the gurus on here could give me a hand. I have screenshotted the basics from IanH's spreadsheet. I'm calling it a Hefe-Wit because I'm using WB-06 yeast, which is listed as a Hefe yeast with 70% attenuation, but everything I've read suggests it's closer to a Wit. I also already have a sachet that I want to get rid of. Given it's a 10L batch, my plan is to add 6g of crushed coriander seeds with 10 minutes left in the boil and then the peel of 1 blood orange at flameout for 10 minutes. I've seen people saying you can either do this in the boil or as a dry hop. Given I'll only be using half the WB-06 sachet, I figure I'll try try a boil and then strain everything into the fermenter. If this doesn't give enough kick I'll try a dry hop next time. That's the recipe, now for a few questions: 1. I mentioned sanity checking the IBUs in IanH's spreadsheet in another thread. Can anyone confirm that my boil as shown will give 16 IBUs? 2. I've been trying to add a grain steep to my extract brews for some added malt character, except with yeast-forward beers like Hefeweizen. I assume a Wit is similar and wouldn't see much benefit from a grain steep? 3. Any other issues with the recipe? Maybe the amounts of coriander and peel for anyone who has used them before? TIA, Cassius.
  13. I was having a hard time locating Lallemand Munich Classic yeast. None of my LHBSs had it and I was staring down the barrel of spending $10 delivery for a $6 yeast. I remembered this thread and thought I'd give it a check. Not only did they have the Munich Classic, they also had every other yeast I needed so I ordered my mixed 7 sachets and they arrived within 3 days. Great service and I've got one of the Nottingham making my air lock sound like a tommy-gun currently.
  14. Yep, I had boil volume at 3L originally, and it gave 7 IBUs. Titan suggested trying 10L boil and batch, which gave the 20.2. I'm wondering at the discrepancy between the spreadsheet and Brewer's Friend for 3L boil and 10L batch. Spreadsheet gives 16.2 and Brewer's Friend gives 7.7.
  15. If I put 10L boil and batch size on the Brewer's Friend calculator, while leaving the rest of the parameters the same, I get 20.2 IBUs. I'm not really sure where that leaves me, haha.
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