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Otto Von Blotto

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Otto Von Blotto last won the day on March 21

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  1. Otto Von Blotto

    what is saison?

    I'd agree. I don't really like them much either and wouldn't want 20 odd litres of it to get through. It's the yeast derived flavours I don't like, never have. It's the same reason I don't like wheat beers and never brew them. Definitely try a few different commercial examples first before committing to brewing a whole batch.
  2. Otto Von Blotto

    Toucan Stout

    Plus being a stout it'll have even less effect. The malt flavour will drown out anything that may have been produced.
  3. Otto Von Blotto

    Infections with Krausen Collar.

    I don't have one of those Coopers fermenters but I do use my airlock style ones in much the same way. The airlock and grommet is removed, the hole taped over and the lid not fully tightened to allow the gas to escape. Never had a problem. I wonder whether it might be something to do with using that cleaner at such a strong ratio and not rinsing it off. More isn't always better with these chemicals. They have a recommended dilution rate for a reason. Other than that, fermenting without temperature control in summer isn't gonna produce great tasting beer regardless of infection happening. You will improve your beers if you start doing this.
  4. Otto Von Blotto

    GW1953

    There's your issue. The ambient is too warm and the fermentation is even warmer. Also explains the funky taste. When using a fridge to control fermentation temp you are better off taping the controller probe to the fermenter, insulated from the ambient under foam or the like, rather than just dangling it in the fridge (see picture). Then change the temp variance to 0.3 or 0.5 degrees. This will ensure the brew sits at the desired temperature all the time because the controller is measuring the brew temp rather than the ambient temp.
  5. Otto Von Blotto

    GW1953

    Yes, the brew will be a few degrees warmer than ambient during active fermentation so it could have been up around 25-26 degrees inside the fermenter if the ambient was 22. I wouldn't say it's normal for it to ferment that quickly, but it doesn't necessarily mean the beer will be bad either. Sometimes the yeast just go mental for some reason. Taste your next sample and see if there's anything off about it.
  6. Otto Von Blotto

    BIAB Equip for newbee

    Yeah I've been there once or twice too. Not sure if they stock crown urns though. I usually wait until I need a few different things before I go to Capalaba so it's actually worth the drive.
  7. Otto Von Blotto

    what is saison?

    None of the usual fare in Aussie pubs is like a Saison. They're hard to explain, you'd have to taste one to know really. Funky is one description.
  8. Otto Von Blotto

    What's in your BBQ 2019?

    I did, with sausages. Was bloody nice too. Got the curing time right this time. Occasionally I muck it up and it has a small white circle right in the centre but most times it's on point. I'm still working out suitable times for the thickness of meat
  9. Otto Von Blotto

    Dry Hopping At Different Temperatures

    Blacksands that backs up my point about finings not working on hop matter. The gelatine dropped the yeast but not the hop matter.
  10. Otto Von Blotto

    BIAB Equip for newbee

    I wish craftbrewer was local to me, about 45-50 minutes each way instead Stirring the wort will help aerate it but not as much as tipping it from a cube, which again is not as much as injecting pure oxygen. But doing nothing isn't a great idea.
  11. Otto Von Blotto

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

    Most do because of the carbonate content of the water, recipe dependent of course. The only water profiles that don't are those with little in the way of carbonates, some may need an increase in these, again recipe dependent. Carbonates act as a buffer, preventing the pH dropping to an extent; the more carbonate there is the lesser the drop in pH when the grains are added*, hence the acid additions. It should be noted however that it isn't the water being acidified as such, it's the mash. The actual pH of the water has little effect on the pH of the mash, it's the alkalinity (carbonate content) that affects it. I don't think this product has a lot of merit in those terms because if newbies to this aspect of brewing are having issues, it doesn't teach them how to solve them, but simply to add a bit of this stuff and it's supposedly all good. That doesn't help them understand the varying water profiles and mash pH levels that work best with each style they brew. If the minerals that we use for water profile adjustment are in this product, nobody knows in what amounts, which is pretty useless. Conversion isn't solely about fermentability, it's about converting all starches. Obviously the resultant sugars are a mixture of fermentable and non fermentable depending on the mash temp and grain bill; the mash pH doesn't affect this but it does have an impact on the conversion itself. In the right range it should ensure full conversion. Will this product fix the problem of it not fully converting? Probably, but again it doesn't really tell a brewer why the mash wasn't converting fully. To me it's better to understand what's actually causing a problem to be able to understand how to fix it rather than applying band-aid solutions. Some of the negative reviews I've read have been about it adversely affecting the flavour. *This obviously varies with the grain bill. Something like a stout with a lot of roasted grains can handle a higher carbonate content in the water and it works well because the mash pH should be in the high end of the range around 5.5-5.6.
  12. Otto Von Blotto

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

    If you're interested in mash pH adjustments it would probably be best to actually measure it first. It may not need adjusting at all. I've read too many conflicting reviews of that 5.2 stuff to try it myself. Some say it's great, others say it's shit. It's probably slightly leaned towards the shit reviews or ones that suggest no real benefit. It's easy to adjust the pH with acid anyway since it's usually higher than desired if it is out. Besides, not every beer needs a mash pH of 5.2. By the way, it's made up of phosphates. I saw some in craftbrewer this morning and had a read of the label. These are not part of the minerals added to brewing water to create specific water profiles, so that is incorrect to suggest it's made up of the same things as those additions.
  13. Otto Von Blotto

    It's Kegging Time 2019

    Went to craftbrewer this morning for some supplies, 25kg bag of sodium percarbonate, and a new PRV and lid seal for the little bastard keg among other stuff. Those are now in place in its lid and the gas leaks are gone, so I can start doing my blended beers again. This will alleviate the running dry a little bit. The Mrs wants to buy a new kitchen fridge soon, which is a good idea since the freezer frosts up after a while and doesn't chill properly, so whenever that happens I'll take that current one as my second ferment fridge. The fridge part works fine so at least I don't have to take a chance on something else.
  14. Otto Von Blotto

    BIAB Equip for newbee

    It is an infection risk unless you pitch it a day or two later, or at least within a few days. My first batch was like that, had like 5 litres of headspace in the cube. I pitched it a few days later and it was fine, but since then I've tried to fill them as much as possible because they often sit around for weeks before being pitched.
  15. Otto Von Blotto

    Coopers glasses

    Check Dan's leading up to Oktoberfest. They used to have these litre cans of paulaner with a stein for $20.
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