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Otto Von Blotto

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Otto Von Blotto last won the day on January 19

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  1. Otto Von Blotto

    Yeast

    Not if you are using recommended pitching rates. 100 billion cells, not all of which would be viable into 20 odd litres of 1.060 OG wort is underpitched by more than half. If I remember rightly that batch required about 350 billion cells, so yeah about 4 packs without a starter
  2. Otto Von Blotto

    Yeast

    Yeah, that big stout I did was mid 1.080s OG, probably would have needed 4 smack packs to get to a sufficient pitch rate, $50 odd as opposed to about $3-4 for the dry malt to make a starter for it.
  3. Otto Von Blotto

    BREW DAY!! WATCHA' GOT, EH!? 2019

    I think you misread that Lusty, he's ageing the stout, not necessarily the cerveza with the dry hops
  4. Otto Von Blotto

    Yeast

    It depends on how you harvest and reuse it. With the sloppy slurry method you probably only want to use it for a few generations, but harvesting from starters I keep them going well over 10 gens. With liquid yeast being about $13-14 a pack, it saves quite a bit.
  5. Otto Von Blotto

    Toucan Stout

    Never used lactose myself but I have made that recipe before and it is quite a hearty brew. I'm not sure whether lactose would improve it or not, it's not designed as a milk stout. It's up to you but if you do use it, it just gets dissolved and added with the rest of the ingredients at the beginning.
  6. Otto Von Blotto

    Newbie to brewing questions and advice :)

    A lot I've seen use heat belts, but some use light bulbs under a terracotta pot. I don't have any personal experience though since I don't need them up here.
  7. Otto Von Blotto

    Toucan Stout

    The recipe doesn't use lactose mate, just the two kits and the dextrose.
  8. Otto Von Blotto

    Newbie to brewing questions and advice :)

    Yeah down there you probably would need it more than up here. The fermentation creates its own heat but it's more towards the end when it slows down that the temp can drop off, which you don't want.
  9. Otto Von Blotto

    Newbie to brewing questions and advice :)

    Whereabouts do you live? Most guys using heating use a belt or something like that and just have it dangling inside the fridge so it heats the air rather than the fermenter directly. Being in Brisbane I haven't bothered with a heat source like that because I hardly ever need it. When I do need a bit of heat I just boil some water in an Erlenmeyer flask, cover with foil and put it in the fridge. It works well. Usually I re boil morning and night until I don't need it anymore, which is usually just a few days. It's more work than a plug in heat source but only needing it once or twice a year I don't see any point in buying one.
  10. Otto Von Blotto

    BREW DAY!! WATCHA' GOT, EH!? 2019

    I forgot to mention also with the second brew, I threw equal amounts of gypsum and cal chloride into the boil a few minutes in. I'd read about doing this recently to lower the pH a bit to assist the hot break to form bigger clumps and it certainly had that effect. Next item on the to buy list other than more perc and another sack of ale malt is a stainless steel bowl, which I'll cut the bottom out of. At the end of the boil it will go in upside down, the idea being that when I whirlpool the wort*, all the crap settles inside it, keeping it away from the tap outlet as much as possible. *I've started doing this again since I've had the pulley system, as it allows me to remove the hop sock/spider to drain after the boil or flameout hops have had 10 minutes to steep. It holds a fair bit more wort than I expected it to actually. I give it a good squeeze as well, then take it away and whirlpool, pop the lid on and rest it for 15-20 minutes to allow settling, then drain.
  11. Otto Von Blotto

    BREW DAY!! WATCHA' GOT, EH!? 2019

    I've done two batches so far this year, one last Monday and the other Saturday just gone. Both are in cubes at the moment waiting for the fermenter to be free. The first is an English style ale but with Centennial for hopping. Water treatments on both batches are based on using 36L distilled water for the strike water. Both batches were "pool chilled"; left them on their side for 10-15 minutes then into the pool for an hour or so. Water Treatment 7.00 g Calcium Chloride (Mash) Water Agent 2 - - 6.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - - 4.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - - 1.00 g Baking Soda (Mash) Water Agent 5 - - Grains 4.000 kg Gladfield Ale Malt (6.0 EBC) Grain 6 82.0 % 2.61 L 0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 7 10.2 % 0.33 L 0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 8 4.1 % 0.13 L 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 9 2.0 % 0.07 L 0.050 kg Caraaroma (Weyermann) (350.7 EBC) Grain 10 1.0 % 0.03 L 0.030 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 11 0.6 % 0.02 L Mashed for 70 minutes at 64C, 15 minutes at 72C, mash out 78C Hops 25.00 g Centennial [10.00 %] - First Wort 75.0 min Hop 12 28.2 IBUs - 20.00 g Centennial [10.00 %] - Boil 10.0 min Hop 13 7.1 IBUs - 75 minute boil Yeast 1469 West Yorkshire Ale, fermented at 20C. The Stats Est Original Gravity: 1.0459 SG (measured same) Est Final Gravity: 1.0110 SG Estimated Alcohol by Vol: 4.6 % Bitterness: 35.3 IBUs Est Color: 20.3 EBC Saturday I brewed this pale ale as a sort of leftovers brew but also to do a hop combo. There will be a dry hop and a keg hop for this batch, just not listed in the brew day recipe. Water Treatment 6.69 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 5.22 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - - 3.89 g Calcium Chloride (Mash) Water Agent 4 - - 3.35 g Salt (Mash) Water Agent 5 - - 2.42 g Chalk (Mash) Water Agent 6 - - Grains 4.500 kg Gladfield Ale Malt (6.0 EBC) Grain 7 83.3 % 2.93 L 0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 8 9.3 % 0.33 L 0.300 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 9 5.6 % 0.20 L 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 10 1.9 % 0.07 L Mashed at 65C for 75 minutes, 72C for 15 minutes, mash out 78C Hops 7.00 g Cascade [6.80 %] - First Wort 75.0 min Hop 11 5.2 IBUs - 20.00 g Rakau (Alpharoma) [10.50 %] - Boil 10.0 min Hop 12 7.2 IBUs - 10.00 g Vic Secret [15.50 %] - Boil 10.0 min Hop 13 5.3 IBUs - 10.00 g Waimea [15.90 %] - Boil 10.0 min Hop 14 5.4 IBUs - 20.00 g Vic Secret [15.50 %] - Steep/Whirlpool 10.0 min, 90.2 C Hop 15 5.3 IBUs - 15.00 g Rakau (Alpharoma) [10.50 %] - Steep/Whirlpool 10.0 min, 90.2 C Hop 16 2.7 IBUs - 10.00 g Waimea [15.90 %] - Steep/Whirlpool 10.0 min, 90.2 C Hop 17 2.7 IBUs - 15.00 g Rakau (Alpharoma) [10.50 %] - Steep/Whirlpool 5.0 min, 90.2 C Hop 18 1.5 IBUs - 15.00 g Vic Secret [15.50 %] - Steep/Whirlpool 5.0 min, 90.2 C Hop 19 2.2 IBUs - 15.00 g Waimea [15.90 %] - Steep/Whirlpool 5.0 min, 90.2 C Hop 20 2.2 IBUs - 75 minute boil 5 minute steep hops are cube hops Yeast 1056 American Ale, fermented at 18C. The Stats Est Original Gravity: 1.0509 SG (measured 1.0519) Est Final Gravity: 1.0104 SG Estimated Alcohol by Vol: 5.3 % Bitterness: 39.7 IBUs Est Color: 16.1 EBC Cheers Kelsey
  12. Otto Von Blotto

    Yeast

    The kit yeast is fine, it's just the amount of it that isn't always enough. For the standard kit and kilo though, it will do the job nicely.
  13. Otto Von Blotto

    yeast starter size

    They keep for ages although with my usual brewing schedule I tend to use each strain I keep roughly once every couple of months. I keep three strains for regular use, if I brew a batch that requires a different yeast I just buy it for that batch and don't bother keeping any.
  14. Otto Von Blotto

    yeast starter size

    The temperature of the starter doesn't matter. Although if you are pitching the whole thing rather than decanting most of it first, it may work better to keep the temp down. I usually run mine on a stir plate for 24 hours or so, then turn it off and let it sit for another couple of days. Then stir it all up again to harvest some into a jar, and stick the jar and the main starter in the fridge. A day or two later I take the starter and tip most of it out, swirl up what's left and pitch into the batch. Next time I use that strain I make a fresh starter from the yeast in the jar and repeat the process.
  15. Otto Von Blotto

    What's in your BBQ 2019?

    It looks thicker because the sun is behind it as well. I find with the pellets wrapped in foil that nothing much happens when they first go in, then it gradually builds up to like it is in the pic, stays like that for a good 10-15 minutes or more then gradually dies down to nothing again. I smoked the bacon for about 4 hours yesterday, and used 5 pouches of pellets, obviously one at the beginning once the charcoal was going properly, then waited for the smoke to start building up before I put the bacon in. I used that method described above for the charcoal at the start, using one load in the chimney starter, with unlit charcoal in the basket with a "hole" in the middle for the lit stuff to go into. It worked well, the temperature held for around 3 hours or so then started dropping slightly so I added a bit more to keep it up.
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