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Otto Von Blotto

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Otto Von Blotto last won the day on June 14

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  1. Variance depends on how you set the probe up. If it's just dangling in the fridge then 0.3 degrees is way too little and will just kill the fridge. Whenever I do this, for cold crashing or just using it for a general fridge, I set the variance to 2 degrees so it's not turning on and off too often. When I'm fermenting I tape the probe to the fermenter underneath a piece of foam, and use the 0.3 degree variance to keep the temperature as stable as possible. Because this basically measures the brew temperature which changes much slower than the air does, the fridge doesn't turn on and off too often.
  2. It mimics what they do in commercial/traditional brewing setups. Usually what happens is they throw the hops into the boiler then fill it up with the wort, which gives the hops time to steep at mash temps or thereabouts for a while before it actually boils. Since I already have all the wort in the boiler, I throw in the hops and steep them for half an hour before bringing it to the boil.
  3. Brew day and bacon smoking today. Doing a pale ale with Cascade and Vic secret, including about 40g of my home grown Cascade flowers at 5 minutes. The bacon had been curing since two weeks ago, took it out last night and just put it in. Waiting for the FWH steep to finish and the boil will begin.
  4. New best round of 87 (+15) at my home club a couple of weeks ago, was +4 on the front 9. Happy with the round but the timing was terrible, being my third round to get my handicap. As a result of that it was stupidly low at 12.4
  5. Added isinglass to the pilsner yesterday, polyclar going in today. Red ale has had the temp controller upped to 21 as well, so I'll probably check its SG on Monday and throw in the dry hop as well. It should be ready to keg in about 10-11 days time.
  6. Pitched my red ale earlier, 21 ish litres about 1.040 OG. Pilsner still lagering in the fermenter, planning to keg it next Monday.
  7. Yeah it turned out pretty well that one. They usually don't clear that much with just isinglass.
  8. Yeah, in future I'll probably not skip dry hopping these beers. Lacked aroma. Keg is now empty as well so there's nothing on tap, but I have a pilsner in the lagering phase in a fermenter, and brewed a red ale yesterday so I'll make up a yeast starter tomorrow and get that one fermenting on the weekend or early next week.
  9. It's working. US 05 doesn't usually produce a huge amount of krausen, and your SG is dropping. Have a look at the lid, there will be condensation on the inside of it too
  10. A pale ale I kegged about 3 weeks ago. Can't even remember the recipe now, but it tastes pretty good. Got lazy and didn't dry hop it or use polyclar, but did put isinglass in it a few days before it was kegged.
  11. It wouldn't go shit, I've done it a number of times due to having no fridge space to put the keg. However, they do improve more/quicker when stored cold, because the cold temperature causes things to drop out which refines the flavour. It would probably happen at ambient as well but it would take a lot longer.
  12. Personally I wouldn't use more than about 300g sugar in an IPA. The rest would be malt. 1kg sugar won't make for a great beer. I'd be getting more malt if it was me.
  13. You'd think 180g would be enough for a 23 litre batch I used to use 200g dex in 25 litre batches and it gave a decent carb level.
  14. Yes, provided you have room. Make sure they're carbonated first though, so yeah keep them warmer for 2-3 weeks after bottling then into the fridge. It's a bit easier with kegs because I can keep the beer cold from the start of the lagering in the fermenter. Fill the keg and stick it in the fridge and it never warms up again. As for the yeast, yes I reckon one pack will be enough for a 10 litre batch so you shouldn't have any issues there pitch it a little below ferment temp (say about 8-9 degrees if possible) and let it warm up, this is another thing I've found improves the flavour.
  15. That method will get you a drinkable lager but despite all the efforts of people like brulosophy trying to speed up the process, there is no way to speed up the process. A great lager takes time. Most of that time is post packaging, i.e. stored cold for a couple of months, but there are things that must be done with the fermentation as well. The biggest thing would be to pitch a shitload of yeast into it. I use a similar fermentation schedule with mine, but the main difference is doing a slow ramp down from the diacetyl rest over a few days to about 3 degrees for the cold conditioning rather than a straight crash, and I leave it longer before kegging, usually 10-14 days. I've found this to improve the flavour. Having two fermenters helps I suppose, as I can have whatever other batches going in the other one. They usually taste reasonable when I first carbonate them, but if I give them another month sitting cold in the keg they are brilliant. Whoever told you that lagering was only about clarity was misinformed. It is also, and probably more so about flavour improvement and refinement. It actually works with ales too. Cutting corners rarely results in the best possible outcome. Small alterations won't be an issue, but skipping one of the main processes behind a really good lager won't give you a really good lager.
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