Hairy Posted October 2, 2017 Share Posted October 2, 2017 I was going to buy the 5.2 stabiliser a couple of years ago but I also read some mixed reviews. I now use ezy water and keep my water additions fairly simple. I use the local water report for the base but I have never actually measured the pH of the mash so it could be totally out. My beers taste fine so I haven’t bothered trying it. Lusty, the reviews were mixed which means that some people had positive experiences with it. Good luck, I hope it works out and solves the astringency issues. Link to comment Share on other sites More sharing options...
BlackSands Posted October 2, 2017 Share Posted October 2, 2017 Another go at an ever evolving amber/red ale: Rambunctious Red (Partial Mash) 1.60 kg Gladfield Ale Malt 37.6 % 0.20 kg Gladfield Red Back Malt 4.7 % 0.20 kg Gladfield Shepherds Delight Malt 4.7 % 50g Roasted Barley 1.2% 1.70 kg Coopers (OS) lager 40 % 250g Coopers BE2 11.8% 5g Waimea - FWH (35min boil) 25g Taiheke - (45 min FO steep) Nottingham Slurry | OG=1.047 | ABV=4.8% | EBC=31.4 | IBU=30 | Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted October 2, 2017 Share Posted October 2, 2017 Double batch today.. Megaswill Clone - Made to 19L 3.3kg BB Pale Malt 0.1kg Acid Malt 30 Grams Roasted Barley 25gm Pride of Ringwood @ 60 mins 300 Grams white sugar @ 15 mins Irish Moss @ 10 mins 3L Starter of Danish Lager fermented @ 10c till 1020 ish then at ambient Cascade Saison - made to 19L 3.6kg BB Pale Malt 0.5kg Wheat Malt 0.25kg Munich 0.1kg Crystal 5gm Magnum @ 60 20gm Cascade @ 20,10,flameout 5gm coriander seed @ 10 mins Belle Saison 1.5L Starter @ ambient with a 22c floor temp setting on my heat belt Link to comment Share on other sites More sharing options...
Beerlust Posted October 2, 2017 Author Share Posted October 2, 2017 G'day Hairy. I was going to buy the 5.2 stabiliser a couple of years ago but I also read some mixed reviews. I now use ezy water and keep my water additions fairly simple. I use the local water report for the base but I have never actually measured the pH of the mash so it could be totally out. My beers taste fine so I haven’t bothered trying it. Lusty' date=' the reviews were mixed which means that some people had positive experiences with it. Good luck, I hope it works out and solves the astringency issues.[/quote'] Thanks mate. I only bought a small amount of the stuff to trial it, so no biggy if it doesn't live up to expectations as I'll just toss the leftovers & move onto something else. After doing a bit of online reading & a bit of mucking around in the Bru'N'Water spreadsheet, that might be either some calcium chloride or acidulated malt in the mash & either some lactic or phosphoric acid in the sparge water. I had really wished to avoid all this by staying a partial masher, & am still a little surprised & confused at how this unwanted astringency seemed to come about in the first place. My water is fairly alkaline which is said to be a cause for astringency so being able to lower this appears to be the solution. Oh well, onward & upward. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
joolbag Posted October 3, 2017 Share Posted October 3, 2017 Bit of delayed post as I had a few things on this long weekend just gone! Sunday started at a workshop, drilling 20mm and 32mm holes into my mate's 50L stainless steel pot. Got a ball valve in there and a 2200W electric heating element because he lives in an apartment and only space to brew is on the balcony. Didn't want to muck around with gas. A recipe that he brewed last year from extract was good, but ended up a bit thick and a bit sweet. So it was time to try it as an AG brew. Simcoe and Sorachi Ace IPA. Recipe Specifications -------------------------- Boil Size: 32.58 l Post Boil Volume: 25.86 l Batch Size (fermenter): 21.00 l Bottling Volume: 19.30 l Estimated OG: 1.059 SG Estimated Color: 11.7 EBC Estimated IBU: 68.9 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 82.7 % Boil Time: 75 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 - 0.46 Items Campden Tablet (Potassium Metabisulfate) (Mash 0.0 mins) Water Agent 2 - 4.80 kg Pale Malt (2 Row) US (3.9 EBC) Grain 3 81.5 % 0.60 kg Munich Malt (17.7 EBC) Grain 4 10.2 % 0.34 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 5 5.8 % 0.15 kg Acid Malt (5.9 EBC) Grain 6 2.5 % 20.00 g Magnum [12.10 %] - Boil 60.0 min Hop 7 26.3 IBUs 0.46 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 - 17.00 g Simcoe [13.00 %] - Boil 10.0 min Hop 9 12.9 IBUs 17.00 g Sorachi Ace [13.00 %] - Boil 10.0 min Hop 10 12.9 IBUs 20.00 g Simcoe [13.00 %] - Steep/Whirlpool 20.0 min Hop 11 8.4 IBUs 20.00 g Sorachi Ace [13.00 %] - Steep/Whirlpool 20.0 min Hop 12 8.4 IBUs 2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 13 - 28.00 g Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs 28.00 g Sorachi Ace [13.00 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs Well not everything went to plan. The mash was OK but on his system and environment the mash temp dropped from 65.4 to 61.9C over the 75min mash. I think he needs a better sleeping bag to insulate it with! I took a post-mash sample, but hydrometer tube blew out so I lost it down the sink. Then the big stuff up. I used the equipment profile for this pot when I had it on my propane burner, which has a boil off rate of over 5L an hour. The electric element struggled to boil the wort. Perhaps it was caked in protein and kept cutting out? Well I had to have the lid 3/4 on to get the wort to boil rather than simmer, and it wasn't a furious rolling boil like I am used to on my system at my place. We only boiled off about 3L over the 75min boil. Measured OG = 1.050, was aiming for 1.059. Working backwards i think the mash efficiency was OK, just the boil off was pitiful so didn't concentrate those sugars. So... session IPA now? Will see how it tastes in the glass with those high IBUs in a lower gravity wort. It might ferment quite low too. Oh well. Was good fun Brewing and BBQing though and getting used to the new system. Oh and it was the maiden brew and maiden BBQ (pork ribs) on the Weber in his new apartment, so can't be too hard on ourselves! Jools Link to comment Share on other sites More sharing options...
Rowbrew Posted October 6, 2017 Share Posted October 6, 2017 Brew day today and im going for a Pacific Ale style beer. 3kg Pale malt 1.6kg Wheat malt 200g Carapils 10g Galaxy at 5 mins 15g Galaxy at Flameout 25g Galaxy Cube hop 50g Galaxy Dry hop I was thinking of using Coopers yeast from an EB kit. Thoughts? 90 min mash at 65C stirring every 30 mins Aiming for 1.049 OG 1.010 FG ? 4.9% ABV 21 IBU Cheers! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 6, 2017 Share Posted October 6, 2017 My boil wort is almost finished cooling & I took another reading' date=' & it reads @ 6.2-6.3. For those in the know, what would you say on that in regards to what level I should be aiming for, & whether this is normal/abnormal etc. Cheers, Lusty.[/size'] Post boil wort should be about 5-5.2 pH. So either your pH meter is inaccurate or your wort is far too alkaline. https://byo.com/malt/item/1494-the-principles-of-ph <- some light reading Link to comment Share on other sites More sharing options...
Rowbrew Posted October 6, 2017 Share Posted October 6, 2017 1.049 OG 1.010 FG ? 4.9% ABV 21 IBU So i had very bad effiency again today. Had some trouble with my mill just free spinning' date=' so had to muck around with the gap again. Anyway here are the actual stats for this brew. 1.032 Pre boil gravity 1.036 OG 22.6 IBU (with gravity correction) 22 litres in the cube I mashed at 65C so it will hopfuly finish on the dry side. Looking for an FG of 1.008 or there abouts. If it does get that low it'll still be about 4% ABV in the bottle. I guess i can live with that! [img']lol[/img] Still not sure what yeast ill use yet. Cheers! Link to comment Share on other sites More sharing options...
joolbag Posted October 6, 2017 Share Posted October 6, 2017 Rowbrew was your Galaxy Pacific Ale inspired by Ben10's recent recipe? Mine is in the fermenter and has reached FG. I brewed Ben10's recipe, pretty much exactly. It was only pale malt and wheat, with no Carapils. The hop schedule is similar except for the 5min boil. 50g dumped at flameout as the only "hot" addition. I had an OG of 1.043, which was what I aimed for. Beersmith said 1.007 estimated OG, which was never going to happen. It is finished at 1.011 and that is 74% attenuation. As can be expected from the combo of Coopers kit yeast + M10 Workhorse slurry. Will be keen to compare tasting notes Ben10 and Rowbrew once we have all of ours bottled/kegged and carbed up. Link to comment Share on other sites More sharing options...
Rowbrew Posted October 6, 2017 Share Posted October 6, 2017 Hey joolbag, Its actually just a coincidence, i have been wanting to do one for a while now and have had the recipe for months. I would be glad to share tasting notes with you once its done. It certainly smelt lovely going into the cube! The reason why i didnt do 50g flameout and 50g dry is because the IBUs come in at about 37 on my software. I set my flameout addition as 20 min for no chill. Do you no chill jools? If so whats your technique? Cheers mate! Link to comment Share on other sites More sharing options...
ben 10 Posted October 6, 2017 Share Posted October 6, 2017 Mine is really nice. Cloudy as anything but drinking really well. I'll crack one tomorrow during the day and take a picture. Link to comment Share on other sites More sharing options...
Rowbrew Posted October 6, 2017 Share Posted October 6, 2017 Hey Ben, What was the IBU rating on yours? Around the high 30's? Link to comment Share on other sites More sharing options...
ben 10 Posted October 7, 2017 Share Posted October 7, 2017 Mine says 22.2... very low for something I make. Link to comment Share on other sites More sharing options...
Rowbrew Posted October 7, 2017 Share Posted October 7, 2017 Ok then. With my software, 50g of galaxy with 15.8%AA as a 20 min addition, (for flameout no chill) gives me 40 IBU with my low gravity. With your gravity of 1.052 in 23 litres i get 36 IBU. Do you put your flameout additions as a 20 min? Link to comment Share on other sites More sharing options...
ben 10 Posted October 7, 2017 Share Posted October 7, 2017 I put it in as steep for 20 minutes. Do you mean you are putting yours in as a 20 minute boil? My Galaxy was 14.8 Link to comment Share on other sites More sharing options...
Rowbrew Posted October 7, 2017 Share Posted October 7, 2017 Yeah i put it in as a 20 min boil because i thought that was what you do when no chilling. The app i use doesn't have a steep function , so it might be time to buy a cheap laptop and get beersmith. Link to comment Share on other sites More sharing options...
ben 10 Posted October 7, 2017 Share Posted October 7, 2017 Yeah i put it in as a 20 min boil because i thought that was what you do when no chilling. I'm sure you'll get a good beer regardless. And look' date=' if the app you use works why not keep using it? Numbers are meaningless really, it's consistency and taste that are important. Recipe: Benny's Big Red XII Brewer: Grumpy Style: Rye IPA TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.067 SG Estimated Color: 32.6 EBC Estimated IBU: 69.7 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 4.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 3 66.2 % 1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 4 14.7 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 14.7 % 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 3.7 % 0.05 kg Gladfield Roast Barley (1450.0 EBC) Grain 7 0.7 % 40.00 g Columbus (Tomahawk) [14.50 %'] - First Wo Hop 8 57.0 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 50.00 g Centennial [9.40 %] - Steep/Whirlpool 2 Hop 10 12.7 IBUs MJs Californian Common yeast ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Rowbrew Posted October 7, 2017 Share Posted October 7, 2017 I'm sure you'll get a good beer regardless. And look' date=' if the app you use works why not keep using it? Numbers are meaningless really, it's consistency and taste that are important.[/quote'] Thanks Ben. Maybe i just need to brew more and dial in my technique for now, rather than worry about numbers Link to comment Share on other sites More sharing options...
sansnom Posted October 7, 2017 Share Posted October 7, 2017 My Brown Ale: Type: BIAB Size: 10L (14.5L boil) Mash: 68c Hops: 28g East Kent Goldings (4% aa) @ 60 mins OG: 1.048 FG: 1.011 (est) IBUs: 33 SRM: 19 Grains: 2kg - Pale 2-Row 113 g - Crystal 60L 85 g - Crystal 120L 28 g - Black Patent 38 g - Chocolate Malt Yeast: 5.5g Nottingham (rehydrated) Link to comment Share on other sites More sharing options...
Beerlust Posted October 10, 2017 Author Share Posted October 10, 2017 Quick kits & bits brew day to use up some leftovers. E=MC2 Pale Ale: Coopers AUS Pale Ale kit 1.7kg Light Dry Malt extract 1.1kgs Light Crystal Malt grain 250gms El Dorado 25gms hop tea Centennial 25gms hop tea El Dorado 20gms dry hopped Mosaic 20gms dry hopped Centennial 20gms dry hopped Harvested MJ42 Strong Ale yeast (1 litre starter) Brewed to 21 litres Ferment @ 18°C OG = approx. 1.048 FG = approx. 1.010 (78% attenuation) EBC = 13.7 IBU = 27.5 Kegged ABV = approx. 5.0% Cheers, Lusty. Link to comment Share on other sites More sharing options...
Fergy1987 Posted October 10, 2017 Share Posted October 10, 2017 Just picked up a can of Canadian Blonde and Bootmaker Pale Ale from woolworths because they were "On Clearance" Now I am staring at them thinking what am I even going to do with these.......Do I give the "Blushing Blonde" a crack and impress the ladies but risk having 20+ Litres of a brew I hate :P Was thinking of using the Bootmaker in a Fruit Salad Ale - but that calls for just the regular APA....any issues using the Bootmaker? Link to comment Share on other sites More sharing options...
Beerlust Posted October 10, 2017 Author Share Posted October 10, 2017 Just picked up a can of Canadian Blonde and Bootmaker Pale Ale from woolworths because they were "On Clearance" Now I am staring at them thinking what am I even going to do with these.......Do I give the "Blushing Blonde" a crack and impress the ladies but risk having 20+ Litres of a brew I hate :P There are other options with this kit' date=' that are only restricted by your own imagination. It's lightly coloured so has a lot of scope for a wide variety of adaptions. Two recipes in the Coopers DIY recipe bank... Helga's Cool Kolsch Strawberry Blonde I've brewed the former & it was an enjoyable beer to drink away from my usual pale ales. Was thinking of using the Bootmaker in a Fruit Salad Ale - but that calls for just the regular APA....any issues using the Bootmaker? You certainly can follow the recipe outline with this kit. Just be aware though there is slightly higher malt & hop influence in the American derived kit over the Australian derived kit that will have some affect on how forward the Cascade/Amarillo hop tea will present in the final beer. Should still be nice though. Cheers' date=' Lusty.[/size'] Link to comment Share on other sites More sharing options...
Rowbrew Posted October 10, 2017 Share Posted October 10, 2017 Just picked up a can of Canadian Blonde and Bootmaker Pale Ale from woolworths because they were "On Clearance" Hey Fergy! I also saw the Canadian blonde kit on special at my local Woolies located in Melton Victoria, so i picked one up to make a mid strength for the guests at my nephews birthday in December. The kit only cost $9.45! Couldn't pass that up! Link to comment Share on other sites More sharing options...
Rowbrew Posted October 11, 2017 Share Posted October 11, 2017 Manuka Blonde 1 Coopers Canadian Blonde kit 500g LDM 340g Manuka Honey Kit yeast rehydrated, pitched at 22°C OG 1.037 FG 1.009? IBU 24 22 litres I am just fermenting it on the bench because my brew fridge is full. The temps down here in Vic aren't too bad at the moment, about 18 to 20 during the day and around 9 to 10 overnight. I might wrap it up and insulate at night, but i reckon it'll be ok Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 11, 2017 Share Posted October 11, 2017 I'm gonna be doing a brew day on Saturday, another Bohemian Pilsner. Nice to not need so many hops with this lot of 3.8% AA. 21 litre batch, based on 75% brewhouse efficiency. Estimated mash efficiency 89.3%. Water and Treatment 33L distilled water 0.44 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 - 0.40 g Chalk (Mash 60.0 mins) Water Agent 3 - 0.34 g Baking Soda (Mash 60.0 mins) Water Agent 4 - 0.32 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 - Grains 4.000 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.0 % 0.150 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.5 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.3 % 0.006 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.2 % Hochkurz mash schedule: 63C for 40 minutes, 72C for 20 minutes, 78C mash out. Hops 40.00 g Saaz {3.80 %} - First Wort 90.0 min Hop 10 20.2 IBUs 25.00 g Saaz {3.80 %} - Boil 80.0 min Hop 11 11.3 IBUs 35.00 g Saaz {3.80 %} - Boil 15.0 min Hop 12 7.5 IBUs 30.00 g Saaz {3.80 %} - Steep/Whirlpool 15.0 min Hop 13 3.2 IBUs 90 minute boil Yeast Wyeast 2000 Budvar Lager. Ferment using usual lager schedule. The Stats Est Original Gravity: 1.0477 SG Est Final Gravity: 1.0080 SG* Estimated Alcohol by Vol: 5.2 % Bitterness: 42.2 IBUs Est Color: 9.3 EBC I've been finding those flameout additions of Saaz quite nice in these batches since I started doing it. There were some warnings of grassiness from it but I haven't noticed any. *This will probably be more like 1.010-11; for some reason I can't really get Beersmith to accurately predict FGs when I use those stepped mash schedules.. maybe I should just input it as a single infusion and adjust the temp to fit what I get in reality. Cheers Kelsey Link to comment Share on other sites More sharing options...
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