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Quack Brewer

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  1. yeah, I'm still planning to make the abomination - I have decided to make the Home Brand Kit in 10L so it will have similar characteristics to the above recipe. I don't care if it's bad, just wanting to try a few techniques and learn from the experience.
  2. Seems the reviewer wasn't sold on it.... From my perspective Stout is more about the mouthfeel as much as the flavour, and a "thin" stout would be pretty disappointing.
  3. Now Betty White is an American Treasure, and she turns 99 today..... But is there such a thing as a white stout, and if so would this actually be considered one?
  4. Update: Just tried the Seltzer again after another two weeks in the bottle, looks like to 440ml Soda Stream flavouring was not grossly excessive at all. Seems the yeast has eaten the extra sugars, and it's no longer sickly sweet..... It's still sweet, but I reckon somewhere between 1/2 a bottle (210mls) and the full bottle would be about right. I'm going to keep an eye out for a traditional lemonade flavour though - the Seven Up Sodastream flavour is not the best.. I'm going to try a bickfords for the next batch and see how that goes.
  5. Carrying too many English Bitters in PET bottles at once down the corridor.... Dropped one and it split at the base, causing it to spin around a couple of times whilst spraying the walls and floors like a fire extinguisher... Messy....
  6. I've been reading about adding oats to brew as an adjunct and I'm an absolute beginner with this. I can leave these out if it's going to be a problem - should I be looking at flaked oats or quick oats? Looks like I've got some reading to do - thank you
  7. Ok, so I found about $13.00 in TOMKA Woolies vouchers from the "Return & Earn" (bottle recycling) machine sitting in my wallet and I got to thinking could I make a extract brew batch with the 13 bucks? Ingredients: 1.7kg Woolies Home Brand Draught Extract Kit for $8.23 500 gram jar of Rice Malt Syrup $3.80 500 grams of white sugar $0.50 Cents ($1.00 per kilo) 300 grams of Rolled Oats $0.57 Cents ($1.40 per kilo) Hops: Reboiled/ recycled dry hops from a previous Brew (and bottled): Centennial, Cascade, and Chinook (originally 15 grams of each): Free (otherwise they would have been discarded) Rationale: Home Brand Extract - Absolute cheapest I could find. Rice Malt Syrup: Cheap alternative to LME which would be at least twice the price. Cane Sugar: Cheaper than Dex (and carbonation drops), I'm hoping the hops will cover any off flavours... Rolled Oats (steeped): to improve mouthfeel. I'm considering what batch size to do: Option 1: Batch Size: 10 Litres. Estimated OG for this batch size is 1.095 with an estimated FG of 1.027 and ABV of 9.02% I'm tempted to do this one as I am not sure how good the Home Brand Extract is (I've never used it) and because I'm not using a lot of malt. I'm concerned however that I'll be using the kit yeast and it may not cope with the high ABV.... Option 2. Batch size: 20 Litres (2 x 10L in 15L craft brew fermenters) Estimated OG for this recipe is 1.048 with an estimated FG of 1.013 and ABV of 4.51% This batch size seems true to the concept my experiment: A cheap full-sized batch of beer. Both batch sizes are to be brewed at 18 degrees for as long as it takes. Any thoughts on how I could improve this recipe without breaking the budget?
  8. Same for me, I'm 51 and been carrying extra weight for a long time now, after being a very fit young bloke and letting it go when I had kids (now 19 and 17). My passion for brewing has kind of coincided with a health kick, I've been able to drop 10kg this year, but wondering if I could have lost a bit more without the extra carbs/ ETH from the beer. Trying to drink a couple on 3-4 nights per week only, but needing to take into account about half of my beers are above 6% ABV... Doesn't help when bottling in longnecks rather than stubbies too....
  9. This is my first year brewing after an almost 20 year absence. I pretty much pulled my old brew kit out of mothballs, bought a coopers extract ( I think it may have been a Coopers real ale) and brewed it with 1 kg of raw sugar as it was all I had at the time. I brewed it for about 5 days on a heat belt, and tried to keep it at about 26 degrees (!!!??!!) during that time. Fair to say, I was pretty disappointed, it was bland, thin and whilst it had carbonated a bit, it had no head. Since that time I have been doing a lot of reading and enjoying the forums. I don't remember there being so much information around when I brewed in the early 2000s! I don't know if it has been the develop of craft brew culture or simply a technology thing but I can spend hours reading about brewing.... Whilst I am still an extract brewer, I have been experimenting with hops and grains (including oats) and after an epiphany about brewing temperature I moved to using a temperature controller and brewing at a lower temperature for longer. I have made about 10 batches of beer since March, as well as two batches of ginger beer (one is great, the other was Mount Vesuvius-like and it was binned) My favourite so far is from a Black Rock Riwaka Pale Ale Kit. I pretty much did it as a straight kit brew (with 1kg Coopers Brewing Sugar (maltodextrin + Dextrose), because the extract was so heavily hopped with Riwaka. It's been the the bottle for about 6 weeks, and I've had a couple but will be letting it sit for another couple of months as it's getting better with time. I've also been experimenting with Seltzer which has been great too - The Seltzer itself has been pretty much a success so far but trying to work out the best way to flavour it as it became quite sickly sweet with SodaStream flavouring. My next couple of projects will be a stout, and a true lager (as my last couple were above lagering temperatures). I've also started brewing 10L batches to slow my brew rate down, so I can experiment more without adding significantly to my backlog of approx 200 longnecks. And another thing, thank you to those of you who have been very helpful with some of my questions.
  10. Hi all, An update on the Hard Seltzer as per the post above. I decided that the OG had remained stable at 996, which from an OG of 1053 brings it to an ABV to 7.35% prior to secondary. It tasted neutral with a slight wine cooler taste to it. I wanted to try Soda Stream flavours, and was hoping for an "old lemonade" flavour, however it seems that the Sodastream ranged at Woollies have now wed themselves to the Pepsi/Sevenup/Mountain Dew softdrink conglomerate so being in a hurry, I chose Seven up. I also looked at the Bickfords range of cordials, which in hindsight may have been a better choice, I don't know... I had a bit of a dilemma as I couldn't workout the sugar content of the 440ml Sodastram Mixture... It said sugars were XXgrams per serve, and per XX grams 100ml, however that was would have been based on mixing it in a quantity of "up to 9 Litres". My Batch was 10 litres, so I kind of guesstimated...... I was adding it slowly (to taste) to the fermenter, and then thought "what the heck: and tossed the whole lot in..... I then used carbonation drops at the rate of 3 per 1.25 litre, as I suspected that there would have been some sugars from the SodaStream. They have been in the bottles for three days. It's been mild in Sydney the last few days so have been secondary fermenting for this time. I cracked one open this morning for a taste. It's a little too sickly sweet for my liking so I think it was too much flavouring (although at 10 Litres it should taste like Sodastream Sevenup). I think that 200ml of Sodastream mixture may be a better option. There is a reasonable amount of carbonation for three days in the bottle too. I'm going to leave them for another two weeks and try another one - I'm hoping the yeast will chew through a bit of the sweetness. What's next? I've just done another 10L batch exactly as per the recipe. Next time I'm going to be more conservative with the flavouring. This is a very cheap drink to make Costs: 1.5kg Dextrose $3.75 (at $2.50 per Kg) EC-1118 Yeast - $2.50 Wine Nutrient - $0.70 ($7.00 per 100 grams (I used 10 grams) Mineral Water Cube $3.80 (Aldi - 10L) - I used mineral water as opposed to tap water due to the chloride/hardness in Sydney's water Total: $10.75 for 10 Litres. Post note: In regards the small cubes experiment - the gravity did not drop at all (they went from 1039 to 1035), but are well carbonated which I'm putting down to the cubes being sealed off. I'm going to chuck them.
  11. I would add to this that you should keep an eye on the temperature as with the smaller fermenters it is easy for the wort (ie mixture) to be too hot to pitch the yeast. If it is reading over 25 degrees I would cover it with the lid and let it cool down to this temperature before putting in (ie pitching) the yeast. I know that some people have different opinions on this (I am a newbie), but I definitely wouldn't be putting in the yeast if the mixture is > 30 degrees. I hope this helps.
  12. I made this kit around 9 months ago, and being new to brewing (after a break of 20 years) was a bit disappointed when I first opened it as I thought I had overdone the extra bittering I had done with Goldings hops. I had added similar fermentables to yours.... Six months later, after bottle conditioning it is now brilliant! I only have half dozen left and will be seeing how they are at the 12 month mark.
  13. Hot off the press! NSW Brewing community gets behind COVID beer testing - 24000 tests yesterday!
  14. Yes I did Google the word Kveik and found that it means "yeast" in Norwegian... Funny that whomever makes high temperature yeast has used a term from a country with an average annual temperature that you could brew Lager at!
  15. Sorry to hear that yours did not go well, there is always the next batch! I think is a good recipe. I made exactly the same recipe (although I increased the Dextrose to 1.5kg) and it is going well, I just took a gravity reading and it is square on 1000 from an OG of 1053. It tastes clean (slightly like a wine) and is a bit cloudy. I've been using Diammonium phosphate (6 grams when I pitched the yeast, and another 6 grams the other day) I think you are correct in that it is the temperature control - I have kept mine at 18 degrees. I recently started using an upright freezer I am running with an Inkbird (wifi) and a heat belt and it has been a game changer for me. I have it in my fridge with an Ale I am making and plan to cold crash both in a few days (waiting for my dry hops in the ale to leach into the crew). I have tasted the sample and I don't think it needs bottle conditioning (just carbonation). I'm hoping the cold crash will clear it up a little bit. I don't want to use finings... I have two more batches in the freezer too as a control. I am experimenting with 2 x 10 litre mineral water cubes, each with 5 litres of mineral water, and using the EC-1118 yeast. I am keeping the cubes sealed to see what happens without an airlock - there is a lot of pressure in their and the hydrometer samples are heavily carbonated. I'm considering whether it may be possible to avoid the need for bottling this way. I figured there is much less chance of a terrible mess as I am dealing with water and not a beer wort in the case of an explosion! Can I ask what you mean by Kveik?
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