Otto Von Blotto Posted June 18, 2018 Share Posted June 18, 2018 Yeah putting it in kegs would take about half an hour if that Link to comment Share on other sites More sharing options...
The Captain!! Posted June 18, 2018 Share Posted June 18, 2018 1 hour ago, Hairy said: The 19 litre stainless steel bottles make bottling even easier This is true Hairy. Wish I had space for a kegerator. Link to comment Share on other sites More sharing options...
Koo wee brew Posted June 18, 2018 Share Posted June 18, 2018 On 6/17/2018 at 8:23 PM, Koo wee brew said: In fear of getting shot down, I quite enjoy a Carlton Draught especially after work. AUSSIE LAGER Coopers OS Draught 2.2Kg Gladfields light lager malt ( Mashed @ 65C ) 20g POR @ Flameout (30 min steep) W34/70 @ 18C 23 L OG 1042 IBU 30ish I have done a bit of research re ferment temp. Going to test the Brulosophy guys exberiments (w34/70 @ 19C was indistinguishable from the same beer brewed at traditional lager temps) Strangely enough, I dug up some old threads (2009/2010) on AHB re a Carlton Draught clone and W34/70 or S-23 was suggested at a ferment temp of 18C. Cheers, Dave Sorry if this gets reposted. I've seem to have lost my edit function. There was a nice thick stark white krausen on the brew when I got home tonight Cheers, Dave Link to comment Share on other sites More sharing options...
#granted+brew Posted June 18, 2018 Share Posted June 18, 2018 1 hour ago, Koo wee brew said: Going to test the Brulosophy guys exberiments (w34/70 @ 19C was indistinguishable from the same beer brewed at traditional lager temps) Hi Dave, Good luck with the brew. I recently tried the same thing just with a K+K , using the 'Coopers Fresh Draught' recipe. I used harvested rinsed slurry (w-34/70) and probably over pitched using 300mls, given the raised temp??? I had krausen beginning after 6 hrs and by 42hrs krausen had all but gone after getting about 1 inch high. Kept in FV for total 19 days. 5 days at 18*C, 6 days at 20*C and 8 days at 0*C. Beer is 32 days in PET now and not too happy with it yet. It tastes good but no real carbonation. The head lasts about 1 minute and very few bubbles. I've had them bottled at 18 degrees for 3 weeks and now they are lagering in the spare fridge for a week so far. Bottles are firm but still a little squishy compared to my other brews. I haven't had this type of carbonation problem yet with the couple brews I've done. Just used 2 carb drops per longneck. I hope its not a problem associated with the higher fermentation temps or an over pitch of yeast or not enough yeast left in suspension...Fingers crossed it gets better with further ageing. I might need to get them back out of the fridge I think??? Anyway, good luck and I look forward to hearing how the method pans out for you. Cheers, Lee Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 18, 2018 Share Posted June 18, 2018 Probably just needs more time to carbonate properly. Higher fermentation temps aren't gonna make any difference to whether or not it carbonates in the bottles, and 8 days at 0 isn't gonna drop enough yeast out to prevent carbonation happening. I used to leave them for 4 or 5 weeks at 0 without any issues carbonating. An over pitch of yeast won't cause it either - the yeast will still only multiply to the numbers needed to ferment the batch, it just won't take them as long. That may explain the krausen appearing in 6 hours. Either that, or the lids aren't completely sealing properly, although I would think that would lead to completely flat beer as the gas would be escaping the bottles and not be absorbed into the beer at all. Time for kegs. No worries carbonating through a cylinder Cheers Kelsey Link to comment Share on other sites More sharing options...
#granted+brew Posted June 18, 2018 Share Posted June 18, 2018 Thanks Kelsey, More time is what I was hoping for.. I've been checking the lids once a week to see if they are screwed on properly as I've noticed that they tend to back off a little after a week or so even after sealing tight Cheers, Lee Link to comment Share on other sites More sharing options...
ben 10 Posted June 19, 2018 Share Posted June 19, 2018 Double brew day... Quote Recipe: German IPA 384 Brewer: Grumpy Style: American IPA TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 L Estimated OG: 1.060 SG Estimated Color: 27.6 EBC Estimated IBU: 71.2 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 36.01 L Water Water 1 - - 3.13 g Calcium Chloride (Mash) Water Agent 2 - - 2.71 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - - 2.35 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - - 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 5 66.7 % 2.61 L 1.00 kg Brown Malt (128.1 EBC) Grain 6 16.7 % 0.65 L 0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 7 8.3 % 0.33 L 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 8 8.3 % 0.33 L 40.00 g Northern Brewer [7.70 %] - First Wort 60.0 min Hop 9 32.0 IBUs - 50.00 g Aramis [5.60 %] - Steep/Whirlpool 20.0 min Hop 10 8.0 IBUs - 50.00 g Enigma [15.90 %] - Steep/Whirlpool 20.0 min Hop 11 22.7 IBUs - 50.00 g Hallertauer Hersbrucker [6.00 %] - Steep/Whirlpo Hop 12 8.6 IBUs - 1.0 pkg German Ale (Wyeast Labs #1007) [124.21 ml] Yeast 13 - - ------------------------------------------------------------------------------------- Quote Recipe: Best Extra 376 Brewer: Grumpy Style: Irish Extra Stout TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 L Estimated OG: 1.059 SG Estimated Color: 56.8 EBC Estimated IBU: 38.6 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 33.70 L Water Water 1 - - 1.23 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 0.49 g Salt (Mash) Water Agent 3 - - 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 4 49.6 % 1.96 L 1.00 kg Brown Malt (128.1 EBC) Grain 5 16.5 % 0.65 L 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 6 16.5 % 0.65 L 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 7 8.3 % 0.33 L 0.25 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 8 4.1 % 0.16 L 0.10 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 9 1.7 % 0.07 L 0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 10 1.7 % 0.07 L 0.10 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 11 1.7 % 0.07 L 80.00 g East Kent Goldings (EKG) [4.60 %] - First Wort 6 Hop 12 38.6 IBUs - 1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 13 - - ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
porschemad911 Posted June 19, 2018 Share Posted June 19, 2018 Nice Ben, interested to hear how the hop combination in your German IPA ends up tasting! Cheers, John Link to comment Share on other sites More sharing options...
ben 10 Posted June 19, 2018 Share Posted June 19, 2018 7 hours ago, porschemad911 said: interested to hear how the hop combination in your German IPA ends up tasting! I am too, was a random idea. The enigma was a last minute idea for some fruit on top of the noble hops. Link to comment Share on other sites More sharing options...
The Captain!! Posted June 21, 2018 Share Posted June 21, 2018 Brew day tomorrow, going for a classic American pale ale. Only going for a FWA and cube hops at 85 degrees, and see what happens. For those that want to know this beer is costing me $31.80 Captain Link to comment Share on other sites More sharing options...
Rowbrew Posted June 21, 2018 Share Posted June 21, 2018 That looks awesome Kirk! Enjoy your brew day tomorrow. What sort of urn do you run? Link to comment Share on other sites More sharing options...
The Captain!! Posted June 21, 2018 Share Posted June 21, 2018 Thanks Rowan, I run a crown urn BIAB set up Link to comment Share on other sites More sharing options...
Rowbrew Posted June 21, 2018 Share Posted June 21, 2018 Nice! I wanted to get a Crown only because of the concealed element, but found a cheap 40l Birko urn with exposed element. I thought it would be a PITA to clean, but its not bad at all. To all you BIABers that use urns, whats your method of cleaning them? Link to comment Share on other sites More sharing options...
The Captain!! Posted June 21, 2018 Share Posted June 21, 2018 Citric acid in a little water Link to comment Share on other sites More sharing options...
ben 10 Posted June 21, 2018 Share Posted June 21, 2018 13 minutes ago, Rowbrew said: To all you BIABers that use urns, whats your method of cleaning them? I use Brewman's Brewery Wash. 3 hours ago, The Captain1525230099 said: Brew day tomorrow, going for a classic American pale ale. Looks yummy. Link to comment Share on other sites More sharing options...
The Captain!! Posted June 21, 2018 Share Posted June 21, 2018 Thanks Ben Link to comment Share on other sites More sharing options...
Rowbrew Posted June 21, 2018 Share Posted June 21, 2018 Ive heard citric acid does a pretty good job. I just boil about 10 litres and drop a dishwasher tab in. Boil it for about 20 mins with the lid on, give a little scrub and Bobs your mothers brother, sparkling clean urn Link to comment Share on other sites More sharing options...
The Captain!! Posted June 21, 2018 Share Posted June 21, 2018 Ha ha Bobs ya mother’s brother...... love that sh!t Link to comment Share on other sites More sharing options...
Hairy Posted June 21, 2018 Share Posted June 21, 2018 I have just bought some Bar Keepers Friend to make my Grainfather nice and shiny again. I will try it out on the weekend. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 21, 2018 Share Posted June 21, 2018 I use citric acid as well. Put a few litres of water in the urn to dissolve the acid, boil it (this removes most of the scale on the element by itself), then let it cool enough to touch it and use a stainless steel wool to scrub out the rest with the acid solution. Rinse it out, boil a bit more water and drain while still boiling through the ball valve to clean it out. Because I'm lazy at the end of a brew day I normally do this the day after, although I rinse the urn, and clean the grain bag and hop spider on brew day. Every 4 or 5 batches I dismantle the ball valve to clean it properly in perc. Cheers Kelsey Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 22, 2018 Share Posted June 22, 2018 Impromptu brew day today, another batch of German lager. Just bringing the strike water up to temp now. The 90/110 minute boil thingy is just in case I have to lengthen it like last time. Figured that was the easiest way to post the recipe Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted June 23, 2018 Author Share Posted June 23, 2018 Heya Kelsey. Given all the hop additions, did John's recent yummy sounding Aramis Pilsner have any influence on that? Cheers & good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 23, 2018 Share Posted June 23, 2018 Not really mate, just thought it'd be nice to have a few staggered late additions. It differs from my pilsner which just has a 15 minute and flameout addition for the late hops. Works well in that beer though. I'm actually having an early sampler glass of this very recipe right now and it's turned out really well. Nice hop flavour and a little aroma as well. Reasonably crisp. I'll be leaving it alone for the next month or so, so I'd expect it should be even better after that extra time cold in the kegerator. This having only two beers on tap at once plus the soda water has actually worked out pretty well for lagers, as I usually have space in the kegerator for them to lager further after kegging. It doesn't work out on every batch of it but probably more often than not. When it does though, I can reduce the time cold conditioning in the fermenter and free it up sooner to get the next batch going. Cheers Kelsey Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 23, 2018 Share Posted June 23, 2018 Mash efficiency 92.9% on this brew. Pre boil gravity 1.0396 corrected for temperature, might get over 1.050 with the 110 minute boil I'm doing. 32.5L volume, only filling a 20L cube so need about 26L or so post boil. Link to comment Share on other sites More sharing options...
porschemad911 Posted June 23, 2018 Share Posted June 23, 2018 Haha nope, but looks like it made Coopers put it in the 2018 ESVA! I can't wait to brew it again, have more hops in the freezer waiting. Although I've being 'requested' to lower the IBU by 40% to more like that of Kelsey's lager so my wife will like it more and then drink the whole batch leaving me none. Haha she's welcome to it, it won't be anywhere near as good! I'll be over there drinking the original and the best Cheers, John Link to comment Share on other sites More sharing options...
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