Rowbrew Posted June 30, 2017 Share Posted June 30, 2017 Toucan Stout Coopers Stout Coopers Dark Ale 1kg Dex 650g LDM Both yeasts in 1 litre starter Pitched at 18.5°C, fermenting at 19.5°C 22 litres OG - 1.075 FG - ? IBU - 75ish ABV - ? Link to comment Share on other sites More sharing options...
Hairy Posted July 1, 2017 Share Posted July 1, 2017 I made this one for the second time: Brew day - Brooktennial Pale Ale 4.25kg Maris Otter 500g Munich I 250g Caramunich I 10g Centennial @ 60 minutes 10g Brooklyn @ 5 minutes 15g Centennial @ 0 minutes 15g Brooklyn @ 0 minutes 15g Centennial - dry hop 15g Brooklyn - dry hop 23 litres US-05 OG - 1052 IBU - 39 (no chilled) Mash - 66C First time around it was one of the best beers I had ever made Here's hoping it wasn't a fluke. Link to comment Share on other sites More sharing options...
joolbag Posted July 2, 2017 Share Posted July 2, 2017 Hey Hairy, that one looks yummy. i haven't yet tried a beer with Brooklyn in it, but am keen to work my way through the NZ hops one-by-one. Hearing good things about a few of the hops and I absolutely love Gladfield malts. Finally, NZ is good for something! That Brooklyn hop got renamed to Moutere right? Unfortunately Moutennial doesn't have the same ring to it! Jools Link to comment Share on other sites More sharing options...
Hairy Posted July 2, 2017 Share Posted July 2, 2017 Yeah, Brooklyn has a new name. Like all NZ hops, the names always get changed to something difficult to pronounce. Link to comment Share on other sites More sharing options...
BlackSands Posted July 8, 2017 Share Posted July 8, 2017 Nelson Supernova - Pale Ale (23l Partial Mash - 60 mins, pH=5.4) 1 x Coopers APA Can (36.6%) 2.3kg GF American Ale Malt (49.5%) 300g GF Supernova Malt (6.5%) 350g Sugar (7.5%) 5g Gypsum 20g Waimea (20 mins) 25g Nelson Sauvin (5 mins) 25g Nelson Sauvin (hop stand) Coopers Ale/Lager yeast surry Dry hop? - yet undecided... Think I might take the SNPA approach on this one. | OG=1.050 | IBU=42 | EBC=15 | ABV=5.2% | Link to comment Share on other sites More sharing options...
BlackSands Posted July 8, 2017 Share Posted July 8, 2017 Like all NZ hops' date=' the names always get changed to something difficult to pronounce.[/quote']For some reason, I don't have a problem with their pronunciation. Link to comment Share on other sites More sharing options...
ben 10 Posted July 9, 2017 Share Posted July 9, 2017 Making the following today with some big Burton style mineral additions... Recipe: SimBus Pale Brewer: Grumpy Style: American Pale Ale TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.057 SG Estimated Color: 11.2 EBC Estimated IBU: 56.1 IBUs Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 16.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 4.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 4 81.8 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 5 18.2 % 10.00 g Columbus (Tomahawk) [14.50 %] - First Wo Hop 6 15.5 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 50.00 g Columbus (Tomahawk) [14.50 %] - Steep/Wh Hop 8 21.3 IBUs 50.00 g Simcoe [13.20 %] - Steep/Whirlpool 20.0 Hop 9 19.4 IBUs 50.00 g Columbus (Tomahawk) [14.50 %] - Dry Hop Hop 10 0.0 IBUs 50.00 g Simcoe [13.20 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Rowbrew Posted July 10, 2017 Share Posted July 10, 2017 Toucan Stout Coopers Stout Coopers Dark Ale 1kg Dex 650g LDM Both yeasts in 1 litre starter Pitched at 18.5°C' date=' fermenting at 19.5°C 22 litres OG - 1.075 FG - ? IBU - 75ish ABV - ?[/quote'] This has been in the FV for about 9 days now, and i think its pretty much done. Hydrometer is sitting at 1.016. So final ABV will be around 8.2% in the bottle. Tastes really really good, I cant wait to get stuck into a few of these in about 6 months! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 11, 2017 Share Posted July 11, 2017 I've been on a bit of a hiatus from brewing lately, at least in terms of doing brew days, so I don't really have any recipes or anything to post here at this point in time. I have still been fermenting the cubes I brewed around Easter though, with the last of those going in last Friday. It's been a bit busier than usual on the weekends sorting out shit for moving house etc. which is why I haven't been able to sneak even one brew day in (a benefit of no-chilling coming to the fore right there), so I'm gonna go buy a FWK from Craftbrewer on Thursday of Bo Pils. This batch combined with the 2 weeks or so left until the SNPA is kegged gives me 6 weekends in which to do the red ale batch I have planned, either here or in the new place. I'm hoping to only have minimal disruption to the fermentation schedule in order to keep up production, so if the brew fridge is busy when we do move all our stuff then it will remain here until whatever batch in it at the time is kegged, and be moved across after that. The yeast starter for the following batch won't be made up until everything is in the new place, so there will be a few days gap but nothing drastic. The keg fridge and other full and empty kegs will be moved on the moving day but I will leave the CO2 cylinder and reg behind for that aforementioned batch, and cart it all across with the brew fridge. I have missed the brewing process a bit as brew days are something I enjoy a lot, and I am looking forward to the next brew day which hopefully will be soon, as well as doing brew days more regularly once the move is complete rather than doing a heap at once every now and then. In any event, I'm certainly not giving up brewing. Cheers Kelsey Link to comment Share on other sites More sharing options...
porschemad911 Posted July 12, 2017 Share Posted July 12, 2017 I'm hoping to only have minimal disruption to the fermentation schedule in order to keep up production' date=' so if the brew fridge is busy when we do move all our stuff then it will remain here until whatever batch in it at the time is kegged, and be moved across after that. The yeast starter for the following batch won't be made up until everything is in the new place, so there will be a few days gap but nothing drastic. The keg fridge and other full and empty kegs will be moved on the moving day but I will leave the CO2 cylinder and reg behind for that aforementioned batch, and cart it all across with the brew fridge.[/quote']Haha does she know what she's in for? With a fermenting fridge, a keg fridge and a few extra kegs coming along in the move? I brewed up my third version of my new-world pilsner experimentation last night, this time with Centennial. Same ingredients and hopping rate as the others (an 86 Days Pilsner kit + 1.5kg light LME, 45g Centennial @flameout and a 45g Centennial dry hop to come). I have made a lager with Centennial once before, but that was at slightly lower hopping rates (~1.5g/l vs ~2g/l) and with 100% Best Malz Red-X as the base malt. That batch needed a bit higher hopping and a lot less Munich malt-esque flavour. Next up I think I had better use up my Macho Macchiato stout kit rather than doing a small no-sparge all-grain batch (since my wife is complaining about the ingredients overflowing from my brew rack). Because the average temps are probably just still too cold for Nottingham where my fermenter is, in my Cool Brewing bag in the sunroom, I'll keep my Munich Lager pitch going instead and see how that turns out. As an aside, my Cool Brewing bag does a great job of moderating ambient temperature swings. That room warms up with the sun during the day, then gets pretty cold at night, but my last batch stayed rock solid at 13° C. Cheers, John Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 12, 2017 Share Posted July 12, 2017 Yes she does , but we don't have a whole lot of stuff anyway so it shouldn't be much of a problem... if it doesn't fit then we'll just drop off whatever's in the truck and come back and get it. Not moving a long distance away which helps too. The fermentation fridge and spare kegs and other brewing equipment will live in the garage, similar to how I have things set up here at the moment, so it won't really get in the way. I'm hoping to be able to put the keg fridge out on a deck that we'd use for when friends come over, but I guess it depends on the house. In any case, she knows it's all coming with me and has no problem with it, especially considering she does drink the beers as well Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted July 12, 2017 Author Share Posted July 12, 2017 Belated brew day. I had planned to do a partial/extract IPA but I just didn't feel like spending 4-5 hours to create the wort today. So I went to my LHBS & bought the Coopers IPA kit. I've been meaning to try the newer version for sometime anyway, so now was a perfect opportunity. A grain steep with some additional hopping should make for a very enjoyable IPA once all is said & done. Thomas Coopers IPA kit 1.7kg Light Dry Malt Extract 1.5kg Gladfield Supernova malt grain 200gms (steeped for 30mins) Dextrose 300gms Riwaka 20gms (steeped for 30mins) Vic Secret 20gms (steeped for 30mins) Riwaka 20gms dry hopped Vic Secret 20gms dry hopped Mandarina Bavaria 20gms dry hopped Fortnight 20gms dry hopped Rehydrated US-05 yeast + kit yeast Brewed to 21 litres. Ferment @ 18°C OG = approx. 1.062 FG = approx. 1.012 EBC = 19.8 IBU = 57.5 Kegged ABV = 6.2% Should make a nice drop. While I was at the LHBS, I was brought out some fresh Enigma hops to have a whiff of. Wow! Closest thing I've smelled to Nelson Sauvin hops, but with a notable resiny undertone. I promptly bought some of that! Can't wait to get it in a brew! Yum Yum! Sorry I'm rambling. As you were. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted July 12, 2017 Share Posted July 12, 2017 Sounds nice Lusty! Looking forward to hearing what you think of Enigma. I must admit I have been tempted to grab some from Brewman ... but have more than enough Centennial to keep me busy at the moment. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted July 12, 2017 Share Posted July 12, 2017 Just for something different i had a day off work , plenty of housework i could have done but decided to brew instead . received the ingredients from SABC meeting last month as a pilot brew ...wish i'd paid more attention as i would have skipped it and brewed something easy 5 kg Gladfields Pils malt 100 g Pacifica hops 1 x Gigayeast norcal ale #1 was set targets of OG 1.048-52 IBU 25-40 90 min boil mash 66-67 C After umming and ahhing i decided i'd use Bo-Pils as a style guideline but with the clean ale yeast provided so decided on a double decoction mash on a modified Hochkurz schedule . Beat my target OG by several points , decoction added some extra colour and hopefully decent head retention so results in a few weeks once i have it on tap John showed me the same hops Lusty , smell very interesting so look forward to hearing how they go for you Link to comment Share on other sites More sharing options...
Beerlust Posted July 13, 2017 Author Share Posted July 13, 2017 Looking forward to hearing what you think of Enigma. John showed me the same hops Lusty ' date=' smell very interesting so look forward to hearing how they go for you [/quote']He's a good lad John. He knows I love hops & lately everytime I go in he's been throwing open a bag or two of some of the new varieties for me to smell. I buy a bag everytime! For a guy who doesn't stockpile hops & uses them up pretty quickly, I reckon I've got over a kilo of hops in my fridge atm of about 10 different varieties thanks to John! I might conjure up a brew next week to use some in. It was quite impressive on the nose I thought. Good luck with the gigayeast & the pilot brew Pirate. Cheers, Lusty. Link to comment Share on other sites More sharing options...
BlackSands Posted July 14, 2017 Share Posted July 14, 2017 It's cold outside. July is pretty much the only month I can get a good cold ambient fermentation happening so thought I'd brew a pilsner today. As usual, a simple partial-mash recipe: Pious Pilsner 1 x Coopers OS lager can (36.6%) 2.2kg GF Pilsner Malt (47.3%) 400g GF Toffee Malt (8.6%) 350g Sugar (7.5%) 5g Gypsum 10g Waimea (15mins) 25 Nelson Sauvin (5 mins) 2 x Pkt MJ M54 California Lager Yeast | OG=1.049 | IBU=36 | EBC=8.4 |ABV=5.2% | I'm taking a bit of a punt on this yeast. Thought it's apparently been developed specifically for warmer lager fermentations (18-20º - Californian Common) I'm interested to see how it does a little cooler.... if it in fact actually still even ferments when cold?? Link to comment Share on other sites More sharing options...
ben 10 Posted July 14, 2017 Share Posted July 14, 2017 Was going to be a pale but I found some caraaroma Recipe: I don't know Brewer: Grumpy Style: American Amber Ale TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.054 SG Estimated Color: 30.0 EBC Estimated IBU: 58.6 IBUs Ingredients: ------------ Amt Name Type # %/IBU 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 76.2 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 19.0 % 0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3 3.8 % 0.05 kg Gladfield Roast Barley (1450.0 EBC) Grain 4 1.0 % 20.00 g Fortnight [13.90 %] - First Wort 60.0 mi Hop 5 30.3 IBUs 70.00 g Hull Melon [5.50 %] - Steep/Whirlpool 2 Hop 6 11.6 IBUs 40.00 g Fortnight [13.90 %] - Steep/Whirlpool 2 Hop 7 16.7 IBUs 50.00 g Hull Melon [5.50 %] - Dry Hop 0.0 Days Hop 8 0.0 IBUs Mash Schedule: BIAB, Light Body Total Grain Weight: 5.25 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 14, 2017 Share Posted July 14, 2017 if it in fact actually still even ferments when cold?? If it didn't then it wouldn't be much of a lager yeast Link to comment Share on other sites More sharing options...
Morrie Posted July 15, 2017 Share Posted July 15, 2017 This one is in the kettle now as I write. This is the first time I've used Riwaka so its a single hop recipe. Only late addition hopping so I hope I get enough bittering effect. I haven't decided on the dry hop addition as yet. Immediate chill at flameout. RO water. Recipe: Riwaka Rye Immediate Chill Brewer: Morrie Recipe Specifications -------------------------- Estimated OG: 1.045 SG Estimated Color: 12.8 EBC Estimated IBU: 36.4 IBUs Ingredients: ------------ 5.80 g Gypsum (Calcium Sulfate) 4.30 g Epsom Salt (MgSO4) 2.90 g Calcium Chloride 3.57 kg Pale Malt, Maris Otter 65.7 % 1.00 kg Munich II (Weyermann) 18.4 % 0.50 kg Rye Malt (Gladfield) 9.2 % 0.25 kg Wheat Malt (Barrett Burston) 4.6 % 0.11 kg Acidulated (Weyermann) 2.0 % 0.01 kg Carafa Special III (Weyermann) 0.2 % 75.00 g Riwaka [4.90 %] - Boil 20.0 min 22.8 IBUs 4.00 g BrewBrite (Boil 10.0 mins) 75.00 g Riwaka [4.90 %] - Boil 10.0 min 13.6 IBUs 1.0 pkg GF All American Ale (Wyeast Labs #1272) Yeast Mash Schedule: 66 degrees Link to comment Share on other sites More sharing options...
ben 10 Posted July 15, 2017 Share Posted July 15, 2017 I'm taking a bit of a punt on this yeast. Thought it's apparently been developed specifically for warmer lager fermentations (18-20º - Californian Common) I'm interested to see how it does a little cooler.... if it in fact actually still even ferments when cold?? It ferments well warm. I have been using it in Ambers at 19°c Link to comment Share on other sites More sharing options...
BlackSands Posted July 15, 2017 Share Posted July 15, 2017 I'm taking a bit of a punt on this yeast. Thought it's apparently been developed specifically for warmer lager fermentations (18-20º - Californian Common) I'm interested to see how it does a little cooler.... if it in fact actually still even ferments when cold?? It ferments well warm. I have been using it in Ambers at 19°c It's a slow starter! 18 hours later and.... nothing... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 15, 2017 Share Posted July 15, 2017 Lager yeast starting slow is pretty normal in my experience. Pitching and fermenting cold around 10 degrees, I often don't see any visible signs of action for 40+ hours. They still manage to rip through it in under 10 days total though. Link to comment Share on other sites More sharing options...
BlackSands Posted July 15, 2017 Share Posted July 15, 2017 Lager yeast starting slow is pretty normal in my experience. Pitching and fermenting cold around 10 degrees' date=' I often don't see any visible signs of action for 40+ hours. They still manage to rip through it in under 10 days total though.[/quote']Fair enough! Though it's now 20hrs I'll try be patient. I have this one sitting 'warm' in lager yeast terms at 16º but for this particular yeast that might be a bit on the cool side... I guess I'm just used to the very short lag times I usually experience with pitching Coopers Ale/Lager slurry. Last time I used a dry lager strain was a year ago! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 15, 2017 Share Posted July 15, 2017 Yeah, I haven't got any experience with that particular strain so I don't know whether normal lager temps are too cold for it or not. I'm always pitching large starters as well, which theoretically should see it start quicker, but I think the added oxygen at pitching time slows it down as the yeast use this all up first. This isn't a bad thing, just the way it works. I try to put the cube into the brew fridge to cool it to ferment temps before pitching but this is not always possible if the 5L flask is in there crash chilling, so they can be pitched at anything up to low 20s. I do start bringing them down immediately though, which probably also slows them down. The good thing is though that I've never had a bad batch as a result of this extended lag time, and while it did concern me a little the first couple of times, now I don't worry about it at all because it's just the way those yeasts are I guess. Other lager strains might not be as slow, but I don't try many because they last so long re-using them. Cheers Kelsey Link to comment Share on other sites More sharing options...
BlackSands Posted July 15, 2017 Share Posted July 15, 2017 Yeah' date=' I haven't got any experience with that particular strain so I don't know whether normal lager temps are too cold for it or not. [/quote']Not much info out there about it either, which I think may be generally true for most of the MJ strains... Link to comment Share on other sites More sharing options...
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