Fergy1987 Posted October 11, 2017 Share Posted October 11, 2017 Manuka Blonde 1 Coopers Canadian Blonde kit 500g LDM 340g Manuka Honey Kit yeast rehydrated' date=' 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 [/quote'] Uggh! wish I was getting those temps! - We're sitting in 30 degree days in Brissy! - I've got no fridge and it's been a real pain to keep anything below say 22 degrees! - Summer is going to suck!! :P Link to comment Share on other sites More sharing options...
Rowbrew Posted October 11, 2017 Share Posted October 11, 2017 Getting a brew fridge and temp controller was the single best thing i bought for my homebrew arsenal. If you can, i highly recommend it. Especially if your in Brisbane! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 11, 2017 Share Posted October 11, 2017 I'm glad we're not getting temps like that, bloody hate winter and we don't even really get a proper one in Brisbane . It does make it hard to keep a brew cool but I much prefer the warmer weather over single figures overnight and barely 20 during the day. Definitely recommend a brew fridge up here though, if you have the space available for one. Set the temp and the fridge takes care of the rest. It's either that or constantly faffing around with wet towels and fans or frozen bottles of water. I know which one I'd prefer. Link to comment Share on other sites More sharing options...
Fergy1987 Posted October 11, 2017 Share Posted October 11, 2017 Getting a brew fridge and temp controller was the single best thing i bought for my homebrew arsenal. If you can' date=' i highly recommend it. Especially if your in Brisbane![/quote'] Yeah I definitely need to get a fridge - Only really going to have room for a Bar fridge in my "Brew Space" which will have to sit up on the benchtop. My only concern is getting a fermenter full of beer into it - Buggered if I know how to lift that Coopers DIY Kit without the plastic feeling like the whole thing is going to just collapse/snap under the weight :P Plus its heavy as sh1t and awkward - Unless I can work out how to get the water into it while its inside the fridge. Link to comment Share on other sites More sharing options...
BlackSands Posted October 11, 2017 Share Posted October 11, 2017 My first ever "Homebrew Wednesday" I usual brew on a Saturday afternoon! Kohatu Gold (Partial Mash) 1.50 kg Gladfield Ale Malt 39 % 0.30 kg Gladfield Aurora Malt 8 % 0.30 kg Gladfield Toffee Malt 8 % 1.70 kg Coopers (OS) Lager 45 % 5g Gypsum 10g Waimea - Boil 15.0 min 25g Kohatu - FO 25g Kohatu - Dry Hop 3 Days Nottingham Slurry | OG=1.042 | ABV=4.5% | EBC=10.4 | IBU=29 | Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 12, 2017 Share Posted October 12, 2017 Getting a brew fridge and temp controller was the single best thing i bought for my homebrew arsenal. If you can' date=' i highly recommend it. Especially if your in Brisbane![/quote'] Yeah I definitely need to get a fridge - Only really going to have room for a Bar fridge in my "Brew Space" which will have to sit up on the benchtop. My only concern is getting a fermenter full of beer into it - Buggered if I know how to lift that Coopers DIY Kit without the plastic feeling like the whole thing is going to just collapse/snap under the weight :P Plus its heavy as sh1t and awkward - Unless I can work out how to get the water into it while its inside the fridge. You might have to measure it up to see if the fermenter will even fit into it first. I don't have one of those Coopers FVs but plenty of others use them and have brew fridges so it can't be too much of an issue getting it in there. Besides if you ever move to AG you'll pretty much have to lift the fermenter into the fridge full of wort Link to comment Share on other sites More sharing options...
The Captain!! Posted October 12, 2017 Share Posted October 12, 2017 Another experimental pale today Biab 40l urn, no chill. Mashed low for a dry finish OG 1.046 FG 1.008 Bottle conditioned 2kg Maris otter 2kg pale Barrett burston .2 kg med crystal .1kg acidulated 1kg Munich II 10g El Dorado FWA 20g El Dorado steep 15 20g Mosaic steep 15 20g Galaxy steep 15 Dry hop of 30g each of mosaic and Galaxy Dry hop 50g El Dorado Not sure about yeast yet, either US05 or English 04 Link to comment Share on other sites More sharing options...
Youngie Posted October 14, 2017 Share Posted October 14, 2017 I’m up for a 5am brew day!! It is a maris otter/citra SMaSH. Something simple and easy for the upcoming warmer days. I like doing my brew days early to get it over and done with and it’s even better today because there is live football on!! Youngie Link to comment Share on other sites More sharing options...
King Ruddager Posted October 14, 2017 Share Posted October 14, 2017 Zeitgeist day for me today! Off to a slow start. Normally I want to get the water on before the baby wakes up, but today the tap was leaking so I had to deal with that, then Jonah woke up and so it was ages before I finally started heating up my mash water. Link to comment Share on other sites More sharing options...
Wobbly74 Posted October 14, 2017 Share Posted October 14, 2017 Another Anzac golden ale today... Dropped the gravity slightly to make a 4.25% beer, dropped the rye down to about 10% and moved some hops later to drop the ibu down a bit from the last one. Will be hopped with summer aus and montueka again :) Will ferment this one in the new 26L kegmenter and was planning on using Melbourne ale yeast but didn't get the started organised in time (and my last golden keg just blew) so will be going with the ol us-05 this time again. Link to comment Share on other sites More sharing options...
Wobbly74 Posted October 14, 2017 Share Posted October 14, 2017 Whoops, just realised I'm out of summer hops...hmm, ok, going to go with cascade instead since I have some left overs and will get rid of the first wort addition and move everything to 5 mins and flame out... In all the confusion I left the element on when warming to my 72 rest after an hour and got to 75 instead. Oh well, early mash out I guess. And everything was going so smoothly up until then :) Link to comment Share on other sites More sharing options...
King Ruddager Posted October 14, 2017 Share Posted October 14, 2017 Hmmmm, I must've misread my starting volume today because now at the pre-boil stage it looks HUUUUGE. Large batch ahoy! Link to comment Share on other sites More sharing options...
DavidB44 Posted October 14, 2017 Share Posted October 14, 2017 Off to a slow start. Normally I want to get the water on before the baby wakes up' date=' but today the tap was leaking so I had to deal with that, then Jonah woke up and so it was ages before I finally started heating up my mash water.[/quote'] One of the things on a robobrew is you can set it the night before to start heating in the morning. A cheap powerpoint timer set to go on for however long it takes to get your urn to ~70c would do the same job. Link to comment Share on other sites More sharing options...
ben 10 Posted October 15, 2017 Share Posted October 15, 2017 Yesterday. Recipe: Julebryg TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.063 SG Estimated Color: 33.2 EBC Estimated IBU: 38.4 IBUs Ingredients: ------------ Amt Name Type # %/IBU 2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 - 3.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 3 55.6 % 2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 4 31.7 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 7.9 % 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 4.0 % 0.05 kg Gladfield Roast Barley (1450.0 EBC) Grain 7 0.8 % 25.00 g Columbus (Tomahawk) [14.50 %] - First Wo Hop 8 38.4 IBUs 4.00 Items Anise, Star (Boil 30.0 mins) Spice 9 - 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - 1.00 MJs Cali Common Yeast ------------------------------------------------------------------------------------- Today Recipe: Hoppy Saison Brewer: Grumpy TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Estimated OG: 1.062 SG Estimated Color: 8.8 EBC Estimated IBU: 33.5 IBUs Ingredients: ------------ Amt Name Type # %/IBU 4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 66.7 % 2.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 2 33.3 % 10.00 g Pride of Ringwood [9.10 %] - First Wort Hop 3 9.3 IBUs 50.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 4 16.2 IBUs 30.00 g Centennial [9.40 %] - Steep/Whirlpool 2 Hop 5 8.0 IBUs 1.0 pkg Belgian Saison II Yeast (White Labs #WLP Yeast 6 - ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 16, 2017 Share Posted October 16, 2017 I'm gonna be doing a brew day on Saturday' date=' 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%. [b']The Stats[/b] 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 I didn't end up brewing this on Saturday because I woke up feeling a bit off color. As far as I got in the brew day was to tip the distilled water into the urn and add the little bit of water with the mineral salts in it. I began heating it up but then decided not to go ahead with it. However, it was brewed yesterday and all went pretty smoothly. Filled the cube so will probably get 21/22L in the FV, OG was 1.0458 - probably due to not boiling as much down as usual. I'll have to re-do my boil off rates I think. The mash did well though, pretty much hitting the predicted 89.3% (I got 89.2%) so the problem with lower OGs isn't there. Either way it should turn out a nice beer as usual! Cheers Kelsey Link to comment Share on other sites More sharing options...
joolbag Posted October 19, 2017 Share Posted October 19, 2017 Recipe: Sam Adams Boston Lager Brewer: Jools Asst Brewer: Nathan & Marcus Style: Vienna Lager TYPE: All Grain, BIAB, No Chill Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 29.96 l Post Boil Volume: 26.90 l Batch Size (fermenter): 22.00 l Bottling Volume: 20.30 l Estimated OG: 1.048 SG Estimated Color: 11.9 EBC Estimated IBU: 35.0 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 88.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 0.48 Items Campden Tablet (Potassium Metabisulfate) Water Agent 1 - 4.45 kg Pale Malt (2 Row) US (3.9 EBC) Grain 2 94.7 % 0.25 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 5.3 % 45.00 g Tettnang (Tettnang Tettnager) [3.70 %] - Hop 4 17.9 IBUs 21.00 g Saaz [4.00 %] - Boil 60.0 min Hop 5 9.0 IBUs 0.48 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 - 28.10 g Hallertauer Mittelfrueh [3.00 %] - Boil Hop 7 4.9 IBUs 22.48 g Tettnang (Tettnang Tettnager) [3.70 %] - Hop 8 3.1 IBUs 2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 9 - 14.47 g Hallertauer Mittelfrueh [3.00 %] - Dry H Hop 10 0.0 IBUs I got the grain bill milled at my LHBS this afternoon for a brew day tomorrow (I hope - rain is forecast). I am going to try a 2-step mash because the original SA Boston Lager uses a decoction mash. I am not going to do that, so 30min at 50C then 60min at 64.4C before a mash out. Will be interesting how it turns out. First time attempting this beer as an AG brew. I know the hop schedule is a good one because I did it last year and it was very close to the original. I have leftover Saaz to use up, hence as a bittering addition. I don't think I will notice. Link to comment Share on other sites More sharing options...
DavidB44 Posted October 19, 2017 Share Posted October 19, 2017 Getting a brew fridge and temp controller was the single best thing i bought for my homebrew arsenal. If you can' date=' i highly recommend it. Especially if your in Brisbane![/quote'] Yeah I definitely need to get a fridge - Only really going to have room for a Bar fridge in my "Brew Space" which will have to sit up on the benchtop. My only concern is getting a fermenter full of beer into it - Buggered if I know how to lift that Coopers DIY Kit without the plastic feeling like the whole thing is going to just collapse/snap under the weight :P Plus its heavy as sh1t and awkward - Unless I can work out how to get the water into it while its inside the fridge. Sorry for a late response. I believe I have the smallest possible brew fridge for the coopers normal fermenter. It's an ex-cafe display fridge and it would sit on a bench top. Second hand ebay - maybe worth putting an email alert search on your favourite second hand e shop. both sides of the fermenter touch the door frame as I slide it in. My brew fridge. Like this (and about what I paid) Bench top display fridge. Yes - more than a normal second hand fridge but I didn't have the space for a normal one. Probably not five stars - but I put a blanket over the glass section. All the workings are in the base so it would be simple enough to build a replacement insulated cabinet for the top. I'm thinking a five sided box that I just lower over the top. Link to comment Share on other sites More sharing options...
Wobbly74 Posted October 20, 2017 Share Posted October 20, 2017 Now the golden ale is heading toward FG, I'm planning on trying my hand at my first NEIPA on the weekend. I've put together a recipe based on some research of the style and I've added some simple water additions to boost the chloride levels consistent with the style. Be interested in feedback from anyone whose brewed this style themselves... Tea Party IPA American IPA Type: All Grain Date: 15 Jun 2017 Batch Size (fermenter): 25.00 l Brewer: Wobbly Boil Size: 31.40 l Asst Brewer: Boil Time: 60 min Equipment: Crab Cooker (10 Gal/38 L) - BIAB End of Boil Volume 28.65 l Brewhouse Efficiency: 80.00 % Final Bottling Volume: 23.40 l Est Mash Efficiency 88.0 % Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0 Ingredients Amt Name Type # %/IBU 26.00 l New England IPA (Beaumaris) Water 1 - 11.98 l New England IPA (Beaumaris) Water 2 - 7.40 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 - 3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 4 - 1.00 Items Campden Tablet (Mash 60.0 mins) Water Agent 5 - 0.20 g Chalk (Mash 60.0 mins) Water Agent 6 - 4.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 7 68.5 % 0.50 kg BEST Wheat Malt (BESTMALZ) (4.8 EBC) Grain 8 7.6 % 0.50 kg Oats, Flaked (2.0 EBC) Grain 9 7.6 % 0.50 kg Wheat, Torrified (3.3 EBC) Grain 10 7.6 % 0.35 kg Cara-Pils/Dextrine (3.9 EBC) Grain 11 5.3 % 0.20 kg BEST Acidulated (BESTMALZ) (6.0 EBC) Grain 12 3.0 % 0.02 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 13 0.3 % 15.00 g Mosaic (HBC 369) [12.25 %] - First Wort 60.0 min Hop 14 17.8 IBUs 15.00 g Simcoe [13.00 %] - First Wort 60.0 min Hop 15 18.9 IBUs 3.41 g Calcium Chloride (Boil 60.0 mins) Water Agent 16 - 1.38 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 17 - 0.09 g Chalk (Boil 60.0 mins) Water Agent 18 - 0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 19 - 27.00 g Galaxy [14.00 %] - Steep/Whirlpool 15.0 min Hop 20 8.1 IBUs 27.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 15.0 min Hop 21 7.1 IBUs 27.00 g Simcoe [13.00 %] - Steep/Whirlpool 15.0 min Hop 22 7.5 IBUs 1.3 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 23 - 73.00 g Galaxy [14.00 %] - Dry Hop 4.0 Days Hop 24 0.0 IBUs 58.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 4.0 Days Hop 25 0.0 IBUs 58.00 g Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 26 0.0 IBUs Beer Profile Est Original Gravity: 1.065 SG Est Final Gravity: 1.017 SG Estimated Alcohol by Vol: 6.2 % Bitterness: 59.4 IBUs Calories: 373.0 kcal/l Est Color: 11.9 EBC Mash Profile Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 6.57 kg Sparge Water: 11.98 l Grain Temperature: 18.0 C Sparge Temperature: 75.0 C Tun Temperature: 69.0 C Adjust Temp for Equipment: TRUE Mash PH: 5.20 Mash Steps Name Description Step Temperature Step Time Mash In Add 26.00 l of water at 69.4 C 65.0 C 87 min Mash out Heat to 75.0 C over 10 min 75.0 C 10 min Sparge Step: Batch sparge with 2 steps (Drain mash tun , 11.98l) of 75.0 C water Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Link to comment Share on other sites More sharing options...
King Ruddager Posted October 21, 2017 Share Posted October 21, 2017 Punk IPA day today! Off to a shaky start - somehow lost 5 degrees (usually only 2 or three) so the mash started right on 63 and then dropped below. I've tried to gently bring the temperature up ... it'll be fine. Link to comment Share on other sites More sharing options...
QK Posted October 21, 2017 Share Posted October 21, 2017 Mosaic Golden Ale 2.5kg MO .5kg Vienna 1kg Wheat .2kg Caramalt .1kg Acidulated malt 5g Mosaic 60min 20g Mosaic 10min 25 Mosaic cubed OG1043 4.2%ABV IBU 25 WPL051 Yeast Looking forward to this one ! Link to comment Share on other sites More sharing options...
Scottie Posted October 22, 2017 Share Posted October 22, 2017 I'm brewing a Golden Ale. Not whimpy Golden like JSGA or Dr S's, this one is +50 IBU in he vein of Pirate Life's Golden Era. Using 100g of Amarillo, a dash (20g) of Cascade and 15g of Boring Magnum for the bittering. Maris Otter and Munich making up the grain bill, with some Caramalt and Acid. The yeast is the London ESB. Aiming for somewhere in the mid 4% ABV. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
Beerlust Posted October 22, 2017 Author Share Posted October 22, 2017 I'm brewing a Golden Ale. Noa whimpy Golden like JSGA or Dr S's' date=' this one is +50 IBU in he vein of Pirate Life's Golden Era... ...Aiming for somewhere in the mid 4% ABV. [/quote'] Sounds imbalanced. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Scottie Posted October 22, 2017 Share Posted October 22, 2017 I'm brewing a Golden Ale. Noa whimpy Golden like JSGA or Dr S's' date=' this one is +50 IBU in he vein of Pirate Life's Golden Era... ...Aiming for somewhere in the mid 4% ABV. [/quote'] Sounds imbalanced. Cheers, Lusty. Hey Lusty Not if I achieve my target FG. Since I started brewing session IPA I've been a little more adventurous with my IBU/ABV balance - if that's even a balance Cheers Link to comment Share on other sites More sharing options...
Beerlust Posted October 22, 2017 Author Share Posted October 22, 2017 Not if I achieve my target FG. Since I started brewing session IPA I've been a little more adventurous with my IBU/ABV balance - if that's even a balance If you're talking IPA then that's different. Nothing wrong with that ratio. Amarillo is very smooth anyways. Good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted October 22, 2017 Share Posted October 22, 2017 I'm brewing a Golden Ale. Noa whimpy Golden like JSGA or Dr S's' date=' this one is +50 IBU in he vein of Pirate Life's Golden Era. [/quote'] I amped up Smurto's and made a Golden IPA. Was a freakin cracker of a beer. Link to comment Share on other sites More sharing options...
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