ben 10 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... I'd warm it up. A unique lager strain that has the ability to ferment at ale temperatures without the associated off flavours. Extended lagering periods are also not required. Suitable for California Common and any lager fermented at ambient (ale) temperatures. Attenuation: High Flocculation: High Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 18-20 degrees C (64-68 degrees F). Storage Recommendations: Store in the fridge Link to comment Share on other sites More sharing options...
Morrie Posted July 15, 2017 Share Posted July 15, 2017 And now the second one in the Brew Kettle for today. RO water, immediate chill at flameout. Recipe: English Pale Rye Immediate Chill Brewer: Morrie Recipe Specifications -------------------------- Estimated OG: 1.044 SG Estimated Color: 12.8 EBC Estimated IBU: 35.6 IBUs Ingredients: ------------ A 6.50 g Calcium Chloride 3.90 g Epsom Salt (MgSO4) 2.60 g Gypsum (Calcium Sulfate) 3.57 kg Pale Malt, Maris Otter (Thomas Fawcett) 65.8 % 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 % 0.10 kg Acidulated (Weyermann) 1.8 % 0.01 kg Carafa Special III (Weyermann) 0.2 % 30.00 g Fuggles [4.50 %] - Boil 60.0 min 13.8 IBUs 20.00 g EKG [5.70 %] - Boil 20.0 min 7.1 IBUs 20.00 g Styrian Goldings [5.40 %] - Boil 20.0 mi 6.7 IBUs 4.00 g BrewBrite (Boil 10.0 mins) 40.00 g Styrian Goldings [5.40 %] - Boil 10.0 mi 8.0 IBUs 1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast Mash Schedule: 66 degrees ---------------------------- Link to comment Share on other sites More sharing options...
BlackSands Posted July 15, 2017 Share Posted July 15, 2017 I'd warm it up. Yeah... I've just brought it up to 18º and will leave it there until it's well underway... Link to comment Share on other sites More sharing options...
Mark D Pirate Posted July 15, 2017 Share Posted July 15, 2017 Double batch of my house rye APA 4.5 kg GP 2.1kg rye 1.6 Vienna Bit of crystal and carahell Columbus FWH for main bitterness Centennial ,citra and Mosaic late for flavour / aroma Ferment with 1272 Link to comment Share on other sites More sharing options...
Rowbrew Posted July 16, 2017 Share Posted July 16, 2017 Brew day today! Maris Otter/Southern Cross SMaSH 5kg Maris Otter 60 min mash at 68°C 10g S/C FWH 60 mins 20g S/C 5 mins 20g S/C Cube hop 50g S/C Dry hop S-04 from starter @ 18°C Cant wait to get crackin! Link to comment Share on other sites More sharing options...
Scottie Posted July 16, 2017 Share Posted July 16, 2017 What I got? Brewing dedication that' what, it is -2 degrees currently in the Valley of Love. I moved the car out of the garage 1/2 an hour ago to prepare my strike water and it was zero degrees in there. Had to transfer my strike water from the house to the garage in a cube as the hoses where all frozen. Should warm up a couple of degrees before I have to mill my grain. I guess I am brewing a Lager, but who said it had to be sug zero for the brew day Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Mark D Pirate Posted July 16, 2017 Share Posted July 16, 2017 As soon as I finish work it'll be back to invade a friends brewery for a triple batch of English IPA and work out a schedule to keep 200 litres fermenting at a time over the next month to ensure we have multiple entries in several classes for upcoming comps . Now I need to buy more kegs and taps #firstworldproblems Link to comment Share on other sites More sharing options...
Scottie Posted July 16, 2017 Share Posted July 16, 2017 Got to love this cold weather. On a normal brew day, I will steep and whirlpool for 35 - 40 minutes and throttle back the wort through the plate chiller to achieve 20 degrees in around 12 to 15 minutes. Today the steep whirlpool went for 25 minutes and the wort was in the FV at 10.5 degrees in 9 minutes. Yeast pitched and new controller is set to 10 degrees, the heat should be on by now. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Bladeca Posted July 16, 2017 Share Posted July 16, 2017 Well nothing super exciting as I've just begun to brew and have started with coopers cans and the boxed fermentables, will later move onto all grain when I have the suitable space and money. So tonight I put into fermenter 1 the Aus Pale Ale with BE2 then into fermenter 2 went a dark ale with BE3. Bottled the batch of Stout that was ready. Have to let it sit and condition now................. .. ok I will admit the waiting part is going to be annoying as all hell as I want my stout Link to comment Share on other sites More sharing options...
loboz74 Posted July 17, 2017 Share Posted July 17, 2017 Just got brew number 3 going and have decided to experiment a tiny tiny bit. Here is what I've got: 1.7kg Coopers English Bitter 750g LME x1 Yeast Added 25g Fuggle on day three of fermentation. First 2 brews came up great but all fairly vanilla recipes so far. Link to comment Share on other sites More sharing options...
Scottie Posted July 17, 2017 Share Posted July 17, 2017 Well nothing super exciting as I've just begun to brew and have started with coopers cans and the boxed fermentables' date=' will later move onto all grain when I have the suitable space and money. So tonight I put into fermenter 1 the Aus Pale Ale with BE2 then into fermenter 2 went a dark ale with BE3. .....snip [/quote'] Hey Bladeca Welcome to the forum and the brewing obsession. I'd say no need to hurry just take your time, plus I reckon those two beers are going to be crackers. I just kegged my first brew using Coopers BE2 (English Biter) and it tasted pretty good out of the fermenter. I reckon your Dark Ale with BE3 will be balanced beautifully especially knowing how well Coopers put their kits together. haven't used BE3 yet but the spec looks good and I reckon I'll use it in my next keg filler. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Scottie Posted July 17, 2017 Share Posted July 17, 2017 Just got brew number 3 going and have decided to experiment a tiny tiny bit. Here is what I've got: 1.7kg Coopers English Bitter 750g LME x1 Yeast Added 25g Fuggle on day three of fermentation. First 2 brews came up great but all fairly vanilla recipes so far. Hey Michael I can tell you know that this one will be your best brew ever The Fuggle compliments the EB kit magnificently. Day 3 might be a bit early for the Dry Hop' date=' yet that depends on how quickly you intend to bottle your brew. I try to leave my Dry Hop for 5-7days at fermentation temperature, and sometimes another week at Cold Crashing temperatures. I dry hop commando style so once the hops go in they stay in, some brew dudes use a bag of hop ball and fish them out after 5 days. Cheers & Beers Scottie [i']Valley Brew[/i] Link to comment Share on other sites More sharing options...
loboz74 Posted July 17, 2017 Share Posted July 17, 2017 Just got brew number 3 going and have decided to experiment a tiny tiny bit. Here is what I've got: 1.7kg Coopers English Bitter 750g LME x1 Yeast Added 25g Fuggle on day three of fermentation. First 2 brews came up great but all fairly vanilla recipes so far. Hey Michael I can tell you know that this one will be your best brew ever The Fuggle compliments the EB kit magnificently. Day 3 might be a bit early for the Dry Hop' date=' yet that depends on how quickly you intend to bottle your brew. I try to leave my Dry Hop for 5-7days at fermentation temperature, and sometimes another week at Cold Crashing temperatures. I dry hop commando style so once the hops go in they stay in, some brew dudes use a bag of hop ball and fish them out after 5 days. Cheers & Beers Scottie [i']Valley Brew[/i] Cheers for the advice will hold out for a couple for a couple of drys before dry hopping. Glad to hear all that time researching hops during nighshift was not a waste :) Link to comment Share on other sites More sharing options...
Rowbrew Posted July 17, 2017 Share Posted July 17, 2017 Brew day today! Maris Otter/Southern Cross SMaSH 5kg Maris Otter 60 min mash at 68°C 10g S/C FWH 60 mins 20g S/C 5 mins 20g S/C Cube hop 50g S/C Dry hop S-04 from starter @ 18°C Cant wait to get crackin! So i have put the cube in the brew fridge to warm it up to pitching temp, and i am wondering what temp people pitch and ferment S-04 at? I was thinking the usual, about 18°C? Or would it benefit from a slighly warmer temp? Stats for this brew were Pre boil gravity 1.042 OG 1.048 35 IBU Efficiency of about 66% Link to comment Share on other sites More sharing options...
joolbag Posted July 20, 2017 Share Posted July 20, 2017 Emptying the cupboard brew! I had a TC Bootmaker's Pale Kit in the cupboard and I just want to use it up so that I can concentrate on the many AG recipes I have bookmarked. 1.7kg Thomas Coopers Bootmaker's Pale Ale 1.4kg Briess Golden Light Dry Malt Extract 5L boil with 500g from the DME above 10g Columbus @ 5mins 15g Columbus @ 0mins 45g Columbus dry hop No grain steep, small boil that was quick to cool in the sink. Man kit brewing is quick! Enough time to jump on forum and watch Tour de France before bedtime! Link to comment Share on other sites More sharing options...
King Ruddager Posted July 23, 2017 Share Posted July 23, 2017 First brew day in two months - holy moly! Made my boring lager today. 2:1 pilsner:vienna and perle+magnum to bitter ... that's all Forgot to add wirlfloc of course ... d'oh! Link to comment Share on other sites More sharing options...
loboz74 Posted July 25, 2017 Share Posted July 25, 2017 Just put down the Bock in Black!!!!!! Link to comment Share on other sites More sharing options...
ben 10 Posted July 30, 2017 Share Posted July 30, 2017 Felt guilty because I have nothing fermenting. So... Simple Saison! 5kg Pale 20g Fortnight (FWH) Belgian Saison II yeast. Should be yummy and is nice and simple. $12 if you disregard the cost of the yeast, which I do as I will be reusing it plenty of times. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted July 30, 2017 Share Posted July 30, 2017 Got a batch of Australian sparkling down yesterday and a yeast starter spinning up for it 5.3% ABV so halfway between coopers pale and sparkling . On my way now to get a 42 l batch of American amber down now 3.5 kg each of BB ale and GP 1 kg each Munich and Shepard's delight Little bit of crystal just because Whatever hops I find when I raid his freezer most likely simcoe , citra and mosaic 1272 starter chilled and decanted ready to go . Rate I've been brewing I must buy more kegs ! Link to comment Share on other sites More sharing options...
ben 10 Posted July 31, 2017 Share Posted July 31, 2017 Making a variation on the Tooths Ale in the Bronzed Brews to use the Melbourne Ale yeast I have as it apparently is supposed to be used. Brewer: Grumpy Style: Australian Sparkling Ale TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.046 SG Estimated Color: 12.8 EBC Estimated IBU: 39.4 IBUs Boil Time: 70 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 81.0 % 0.45 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 2 10.4 % 0.02 kg Gladfield Roast Barley (1450.0 EBC) Grain 3 0.5 % 40.00 g East Kent Goldings (EKG) [6.50 %] - Firs Hop 4 31.1 IBUs 0.35 kg Dememera Sugar (3.9 EBC) Sugar 5 8.1 % 20.00 g East Kent Goldings (EKG) [6.50 %] - Boil Hop 6 8.3 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Beerlust Posted July 31, 2017 Author Share Posted July 31, 2017 Making a variation on the Tooths Ale in the Bronzed Brews to use the Melbourne Ale yeast I have as it apparently is supposed to be used. Brewer: Grumpy Style: Australian Sparkling Ale TYPE: All Grain' date=' BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.046 SG Estimated Color: 12.8 EBC Estimated IBU: 39.4 IBUs Boil Time: 70 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 81.0 % 0.45 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 2 10.4 % 0.02 kg Gladfield Roast Barley (1450.0 EBC) Grain 3 0.5 % 40.00 g East Kent Goldings (EKG) [6.50 %'] - Firs Hop 4 31.1 IBUs 0.35 kg Dememera Sugar (3.9 EBC) Sugar 5 8.1 % 20.00 g East Kent Goldings (EKG) [6.50 %] - Boil Hop 6 8.3 IBUs ------------------------------------------------------------------------------------- Nice layouts of your brew recipes, but always lack one very important mention. YEAST used!! Could be anything without the yeast mentioned. About time you included it in your recipe outlines through whatever that lame software is you use to display it. Yeah I know I'm coming across being a bit harsh, but tired of asking you for the yeast you use from recipe to recipe. Get with the program N'QLD'er! Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
joolbag Posted July 31, 2017 Share Posted July 31, 2017 Making a variation on the Tooths Ale in the Bronzed Brews to use the Melbourne Ale yeast I have as it apparently is supposed to be used. Brewer: Grumpy Style: Australian Sparkling Ale TYPE: All Grain' date=' BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.046 SG Estimated Color: 12.8 EBC Estimated IBU: 39.4 IBUs Boil Time: 70 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 81.0 % 0.45 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 2 10.4 % 0.02 kg Gladfield Roast Barley (1450.0 EBC) Grain 3 0.5 % 40.00 g East Kent Goldings (EKG) [6.50 %'] - Firs Hop 4 31.1 IBUs 0.35 kg Dememera Sugar (3.9 EBC) Sugar 5 8.1 % 20.00 g East Kent Goldings (EKG) [6.50 %] - Boil Hop 6 8.3 IBUs ------------------------------------------------------------------------------------- Nice layouts of your brew recipes, but always lack one very important mention. YEAST used!! Could be anything without the yeast mentioned. About time you included it in your recipe outlines through whatever that lame software is you use to display it. Yeah I know I'm coming across being a bit harsh, but tired of asking you for the yeast you use from recipe to recipe. Get with the program N'QLD'er! Cheers & good brewing, Lusty. It's not like you to miss an important detail Lusty! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 31, 2017 Share Posted July 31, 2017 Yeah, it's only written in the first line of the post. That looks like a Beersmith recipe printout type thing. Such a lame program that Beersmith. Link to comment Share on other sites More sharing options...
joolbag Posted July 31, 2017 Share Posted July 31, 2017 So lame that I am going to buy it now that my 21 day trial has ended! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 31, 2017 Share Posted July 31, 2017 At least you only have to buy it once. I saved the key code thingy for my copy so I can just enter that whenever I download it on a new computer, like I did when this current computer was set up. Link to comment Share on other sites More sharing options...
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