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What's in Your Fermenter? 2017


Otto Von Blotto
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It looks pretty good mate, I reckon it should turn out nicely. biggrin

 

I raised the temp controller on my XXXX rip off up to 18C around lunch time today, and when I got home about an hour ago it had risen 3 degrees up to 15C, so it'll probably be up at 18 by the morning. I reckon the beer should hit FG in the next 2-3 days.

 

Cheers

 

Kelsey

 

 

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FV1 Empty Just kegged Lightly hopped IPA

FV2 50g Mosaic Hopped IPA

FV3 Still got TPW which will still this weekend.

FV4 100g Mosaic hopped IPA.

 

In Keg 1 Morgans Mexican nearly done but i quite like this as has lime added in the kit, great summer beer

In Keg 2 IPA lightly hopped (5g Mosaic, all i had left) but not keen on taste so far but has long way before drinkable was cooked high temp for 3 days at + 30

In keg 3 Starsan

In keg 4 Starsan

In keg 5 dregs needs cleaning

in keg 6 dregs needs cleaning

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Currently fermenting my first FWK from Keg King - its an Aussie Pale Ale with Galaxy. They didn't have any Galaxy in stock so they recommended I use Ella Hops to dry hop it with. Never used Ella before but according to the label its similar to galaxy just not as strong - so I reckon Ill up it a bit, about 60gm should do it.

Was blown away by the variety of FWK at keg King - must've been a dozen different types as opposed to the 3-4 Artisan ones at my LHBS. Looking forward to trying another one when this one is bottled.

 

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Hi guys.

 

Yesterday I added the dry hops to my brew of Canadian Eh!L's Big Island IPA recipe.

 

FG has finished a little higher than I would have liked but there are no negatives on the sweetness front as the hop bittering & oak chips take care of anything heading in that direction taste-wise. happy

 

I'll give it a few days to allow the hop oils to seep out, then cold condition the beer to improve it's clarity & hopefully get all the oak chips to settle out in the trub.

 

This brew is my offering in a kit & extract brewing challenge case swap with some of the home brewing heavyweights here in SA set down for sometime in mid to late February.

 

The challenge was initiated by Dr. Smurto, so let's hope my beer stacks up. unsure

 

I'm looking forward to the meet & greet that goes along with the swap. cool

 

Cheers,

 

Lusty.

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Looks like my XXXX rip off is done after 8 days, the krausen has disappeared from the top of the brew now. I haven't taken a reading yet but will be taking one tomorrow and one Saturday. If they're both the same then I'll begin the cold crash next Tuesday which will be 14 days in the FV. Right on target. cool

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I'm doing an ESB. It's been in the FV about a week now and is down to FG of 1.009 from 1.051. The recipe for 25L is:

 

5.3kg Maris Otter

200g Dark Crystal

 

40g Fuggles @ 60

25g EKG @ 20

35g Fuggles @ 0 steeped for 15 mins before draining to cube for no chill.

 

Fermented with S-04.

 

I need to get some more bottles in the next few days so I can bottle it.

 

 

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Hi Rowbrew.

Put down Lustys extract version of Kelseys Devils Squaw Red Ale yesterday' date='... [/quote']

I just wanted to wish you well on the brewing of the Otto man's Red Ale recipe. It's a terrific beer & one that drinks lovely late Autumn/early Winter in particular (IMHO).

 

Kelsey seems to be in the headlines quite a bit around here lately. tongue

 

I'll have to come up with something new! lol

 

Enjoy the end result of the brew Rowbrew. wink

 

Cheers,

 

Lusty.

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Lusty, is the case swap at the Wheaty? We always seem to be there (tonight for the Bridge Road tap takeover) except when brewing stuff is happening...

Next up is a Nelson's light variation for my main squeeze, but hopped with Sorachi Ace and Pacific Jade - she likes them tangy.

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Hi Klimt! tongue

 

I'm sorry I don't appear to interact with you more often on the forum as I honestly enjoy your posts, beer recipes, & realize you are a local SA boy.

Lusty' date=' is the case swap at the Wheaty? We always seem to be there (tonight for the Bridge Road tap takeover) except when brewing stuff is happening...

Next up is a Nelson's light variation for my main squeeze, but hopped with Sorachi Ace and Pacific Jade - she likes them tangy.[/quote']

Being a bit of a 'hop junky' I'm interested in how this hop blend presents as I know little of both in a practical application. I used Sorachi Ace in conjunction with Styrian Bobek & Motueka (I think?) once that made for a very interesting flavour combo.

 

If you're part of the Brew Adelaide forum, I have assumed a private location/house (I could be way wrong as I'm new) as the host. unsure I found out earlier today that the kit/extract case swap won't happen until sometime in April now for whatever reason.

 

If you are part of that group, I'll look forward to meeting & chatting with you. smile

 

Lusty.

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Thanks Lusty. I can't wait to try this beer! Ill let you know how it turns out in a few weeks time. I just hope its not too different using the Nottingham instead of US05. I have never used Notty so keen to see how it turns out. Cheers mate

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New guy here...just dusted off my 20+ y/o FV (and chased the spiders out of it) after Xmas present of a corney keg and mini keg combo. Kegged an All In summer ale about a week and a half ago which I brewed un-hopped to make something to share with the missus. Just dry hopped my brew a ipa (which I made up as a single can with light & medium dme) with 50g of cascade on top of the light hop of fuggles at the start of fermentation. Plan on kegging this weekend if my keg king shipment arrives tomorrow or Friday - otherwise will be 3 weeks in the fv.

 

Lots of stuff to learn about since my last go round of blindly brewing kits at 30+ deg C :)

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.
Lusty' date=' is the case swap at the Wheaty? We always seem to be there (tonight for the Bridge Road tap takeover) except when brewing stuff is happening...

Next up is a Nelson's light variation for my main squeeze, but hopped with Sorachi Ace and Pacific Jade - she likes them tangy.[/quote']

 

 

If you're part of the Brew Adelaide forum, I have assumed a private location/house (I could be way wrong as I'm new) as the host. unsure I found out earlier today that the kit/extract case swap won't happen until sometime in April now for whatever reason.

 

If you are part of that group, I'll look forward to meeting & chatting with you. smile

 

Lusty.[/size]

It is at a private house , i've not met the host as yet or was drunk if i did

Good bunch of people with some great beers on tap , i didn't swap last time but regret it

Don't know how the wheaty would feel about us bringing that much home brew through the door and putting bugger all $$ over the bar , the SA brew club meetings are held there and a few homebrews come along but not at this scale

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Thanks Lusty and Marko, I must look into the Brew Adelaide thing and ramp up my learning.

We will be on our usual annual overseas holiday in April/May, so the case swap will have to go on my 'to do' list.

The Bridge Road splurge was a touch disappointing, the flavours were overdone for us - a valuable lesson in balance and restraint, at least. We'll be back for our usual Friday pre-dinner socialising, so hopefully will pick up some more 'learnings' tomorrow.

In relation to the Nelson's Light variation, I'm going to up the DME weight a smidgen, use CaraMunich for the crystal, and sub Sorachi Ace and Pacific Jade for the Nelson Sauvin. We tasted a beer that used the latter hops for aroma/flavour, and it was amazing. Sadly, neither of us can remember what it was - too much learning can be a bad thing...

I'm thinking of bottling half the brew, then adding a bit more hops via a hop tea and bottling the rest. We seem to have gone off of overly hopped beers, but I'm keen on experimenting to try and recapture the wonderful citrus notes that we got from ... er, that beer.

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Hi Klimt!

 

I have no idea what the story is behind your avatar but the "Klimt" thing does make me laugh some. lol

The Bridge Road splurge was a touch disappointing' date=' the flavours were overdone for us - a valuable lesson in balance and restraint, at least...

...We seem to have gone off of overly hopped beers, but I'm keen on experimenting to try and recapture the wonderful citrus notes that we got from ... er, that beer.[/quote']

I think I understand what you are talking about here. (maybe? unsure)

 

I really enjoy hoppy beers & brew as such, but sometimes you go to the trouble of making a nice malt bill & completely destroy any ability to taste & enjoy it in the final beer because you have over-hopped the brew in certain areas.

 

I have a very simple theory about this, & you really don't have to be an Einstein to understand it, because it isn't anything new. The timeframe in the boil between roughly 30mins left down to 5mins remaining is what I believe to be the area that hops can interfere with malt flavour in your final beer. This area is regarded as the primary zone that adds hop flavour, so if you wish to minimize hop flavour influence, then add very small amounts in this area if you want the malt character of the beer to be more forward &/or noticeable.

 

I learned this lesson in a noticeable practical sense the first time I brewed my Mosaic Amber Ale recipe that uses very little hops in this area. Each time I brew PB2's Nelson's Light recipe, I am also reminded of this.

 

Try minimizing your hop additions in this boil zone & up your dry hopping level. This should give you a more malt friendly beer with terrific aromatics. love

 

I'm gradually getting better at understanding how to create the balances of the beer I wish to produce at different ABV levels using sweeter malted bills vs cleaner malted bills & how to hop them to more enjoyable balanced levels.

 

That said, don't for one second think I don't still want to brew beers that are hopped that heavily it makes your nose hairs burn, because I do!! Malt is just a vehicle to carry those buggars in! Mwhahahaha! lol

 

biggrin

 

Cheers,

 

Lusty.

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Thanks Lusty,

The avatar is just a serendipitous combination of Gustav Klimt's style (shiny paintings of naked ladies) and my fondness for Clint Eastwood (unsuccessfully stalked him years ago when he was mayor of Carmel).

It's a huge challenge getting balance between malt and hops, sweetness and bitterness, and then there's colour, clarity etc to consider.

I'm tending towards less bitter, more malt-forward brews where I try to get nice aromatic notes from hops. Fortunately it only costs about $25 for a batch, so experimentation can have a lot of upside at modest cost.

I will keep fiddling around with extracts for a while longer, then might do some practical learning to turn to AG in due course. I'm semi-retired, so I need something to keep my mind - or at least the remnants thereof - active for the foreseeable future.

Cheers, Mark.

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Hi all,

 

New to this lark and have the first batch conditioning in bottles - adapted a recipe i found online for a clone of Deuchars IPA Smash. Just a tiddler (10l) to get used to using the new kit (Robobrew)

 

2.1 kg Maris Otter

0.4 kg Aurora (Gladfield)

 

10g EKG (60)

10g EKG (30)

10g EKG (15)

 

0.5 Whirlfloc Tab

 

WLP013 London Ale Yeast

 

OG 1.050

SG 1.010

 

took about 36 hrs to start fermenting, then primary done in about 3. Not sure what will come out of the bottles tbqh with it being my first time and the addition of the Aurora, which I hoped would add a reddishness.

 

Is definitely a beer though! My shed smells the like the carpet in my old local...

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Magical Mystery Brew is just about to go into the fermenter.

 

Friend of a friend works at the malt house here in Adelaide and I was presented with a 2kg bag of freshly milled malt by these kind gentlemen - I don't have a clue what it is , hence the name of the brew.

10 g of nelson sauvin 12.9% for 60 mins, 15 g of cascade 5% FOR 15 mins.

10 litres with an OG of 1.044

 

If it turns out a really nice beer, don't know how I am going to replicate it unsure

 

 

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I had half a tin of Coopers APA left so did a 10L brew with some Cascade, Galaxy and some Crystal 40L.

 

.85kg Coopers Australian Pale Ale

.5kg Light Dry Malt

.2kg Dextrose

.2kg Light Crystal 40L

20gm Cascade (8% AA) @ 10 mins

15gm Cascade (8% AA) @ 0 mins

15gm Galaxy (15.1%) @ 0 mins

US05

10L

 

Rehydrated US05 @ 30 degrees

Pitched @ 21 degrees

Ferment @ 18 degrees

Cold Crash @ 3 degrees

 

Target OG: 1052

Actual OG: 1058

Target FG: 1010

Actual FG:

Approx ABV: 5.7% (bottled)

Approx IBU: 33

Approx EBC: 15.5

 

Would anyone know why my OG was 6 points higher than target? It was a 4L boil with wort from the grains (3L cold steep and 1L sparge) and the LDM. Total boil time was 20 mins.

 

Also, I have 15gm of Galaxy and 25gm Cascade left. Should I be dry hopping this and if so, with what amount?

 

Anyways, I'm really looking forward to this one, the sample tasted very nice and this is the first time using both my favourite hops in the same brew. Fingers crossed it comes out alright.

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Kiwi Pale Ale

23 litre mini-mash.

 

1.70 kg Coopers (OS) Lager 37.0 %

2.20 kg Gladfield American Ale Malt 47.8 %

0.40 kg Gladfield Medium Crystal Malt 8.7 %

0.30 kg Sugar 6.5 %

20.00 g Nelson Sauvin - Boil 20.0 min

20.00 g Riwaka - Steep/Whirlpool 15.0 min

20.00 g Riwaka [5.25 %] - Dry Hop 3.0 Days

10.00 g Nelson Sauvin - Dry Hop 3.0 Days

1.0 pkg US-05

 

OG=1.051, ABV=5.2%, IBU=35.6

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Two brews in fermenters atm. Canadian Eh!L's Big Island 'Oaked' IPA has been in the brew fridge for a few days now cold conditioning in preparation for bottling. I'm considering putting this in a keg instead of bottling it as the case swap it was planned for in February, got put back to early April. I have 2 empty kegs atm & buying far too much commercial beer in the last few weeks. pinched

 

The other is a nice first time Pale Ale all extract recipe that is now under ambient conditions & will be dry hopped (probably tomorrow) with a mix of Columbus, Chinook, Ahtanum & Ella to the tune of around 75-80gms all told. The timing of the dry hop will allow a suitable few days to steep just in time for when the brew fridge will again become available for cold crashing this brew in readiness for fast carbing & kegging a few days later.

 

I'm interested to see how the cold conditioning deals with the oak chips & whether they sink to the bottom or continue to float as I've never cold crashed my previous brews of Chad's recipe. I'm hopeful the oak chips embed themselves in the trub to avoid them lodging in the tap inlet causing the tap to remain open like on a previous bottling! pinchedlol

 

I have time to re-brew the Big Island IPA again before the planned case swap date, so I might just sneak this one into a keg & taste test it to make sure it's up to the grade. whistlingwink

 

biggrin

 

Cheers,

 

Lusty.

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I had half a tin of Coopers APA left so did a 10L brew with some Cascade' date=' Galaxy and some Crystal 40L.

 

.85kg Coopers Australian Pale Ale

.5kg Light Dry Malt

.2kg Dextrose

.2kg Light Crystal 40L

20gm Cascade (8% AA) @ 10 mins

15gm Cascade (8% AA) @ 0 mins

15gm Galaxy (15.1%) @ 0 mins

US05

10L

 

Rehydrated US05 @ 30 degrees

Pitched @ 21 degrees

Ferment @ 18 degrees

Cold Crash @ 3 degrees

 

Target OG: 1052

Actual OG: 1058

Target FG: 1010

Actual FG: 1010

Approx ABV: 5.7% (bottled)

Approx IBU: 33

Approx EBC: 15.5

[/quote']

 

 

The above finished yesterday so I will now leave it for a couple of days before cold crashing for 5 days. It ended at the target FG of 1010 which bumps the ABV up a bit considering the higher starting OG. I'm not going to dry hop this as the sample seems quite good as it is.

 

I had a peak in the FV and there seemed to be quite a bit of krausen still. Tried to take a pic with my phone but it came out crap.

When I took a sample there also seemed to be a lot of yeast/trub come out of the tap. Not sure how far up the FV it is (this batch is in the Brewart so you can’t see in it). Maybe a result of pitching 11gm of rehydrated yeast into a 10L batch. sideways Anyway, I’m hoping the krausen and yeast/trub settle and compact out over the next week.

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