ben 10 Posted December 17, 2018 Share Posted December 17, 2018 3 hours ago, Otto Von Blotto said: How long did they lager before you tapped them? not heaps long in the keg. perhaps 2 weeks in the fv. the taste did not leave the pils, it did the lager though. Link to comment Share on other sites More sharing options...
Koo wee brew Posted December 17, 2018 Share Posted December 17, 2018 9 hours ago, Ben 10 said: i threw 750mL of pulp (fresh) in a sour after the krausen had died down, fermentation kicked off again for a day or so. great beer. Thanks Ben I'll get fresh with this beer. Cheers, Dave. Link to comment Share on other sites More sharing options...
ben 10 Posted December 17, 2018 Share Posted December 17, 2018 11 minutes ago, Koo wee brew said: I'll get fresh with this beer. if you use a stick blender (add a touch of water) and you will break the pulp away from the seeds. Just give it a quick blat or two. Link to comment Share on other sites More sharing options...
Koo wee brew Posted December 17, 2018 Share Posted December 17, 2018 37 minutes ago, Ben 10 said: if you use a stick blender (add a touch of water) and you will break the pulp away from the seeds. Just give it a quick blat or two. Thanks again Cheers Mate. Link to comment Share on other sites More sharing options...
ben 10 Posted December 18, 2018 Share Posted December 18, 2018 not quite pure vienna lager Quote Recipe: Vienna Brewer: Grumpy Style: Vienna Lager TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.056 SG Estimated Color: 13.6 EBC Estimated IBU: 31.2 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 8.24 g Gypsum (Calcium Sulfate) (Mash) Water Agent 1 - - 2.13 g Calcium Chloride (Mash) Water Agent 2 - - 3.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 3 60.0 % 1.96 L 2.00 kg Munich Malt (17.7 EBC) Grain 4 40.0 % 1.30 L 35.00 g Hallertauer Hersbrucker [6.00 %] - First Wort 60 Hop 5 24.7 IBUs - 20.00 g Hallertauer Hersbrucker [6.00 %] - Steep/Whirlpo Hop 6 6.4 IBUs - mj's bohemian lager Created with BeerSmith 2 - http://www.beersmith.com ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
BlackSands Posted December 18, 2018 Share Posted December 18, 2018 A quick 'back to basics' brew today... an extract Brown IPA built on a Coopers Dark Ale can and 3kg LME. Boiled 25g of Pacific Gem (risky!) for 5 mins and also had some Motueka and Kohatu hops that I needed to use up so they went in for 30 - 40min while things cooled. I'll be chucking a bunch more in dry in a 4 or 5 days time. I expect the ABV to be around 6%. Mangrove Jack's M42 yeast - my current "go to". Link to comment Share on other sites More sharing options...
Silmaril Posted December 18, 2018 Share Posted December 18, 2018 32 minutes ago, BlackSands said: Mangrove Jack's M42 yeast - my current "go to". I used that one in my recent Brew A 7.1% brew... hoping it works well! Link to comment Share on other sites More sharing options...
BlackSands Posted December 18, 2018 Share Posted December 18, 2018 5 minutes ago, Silmaril said: I used that one in my recent Brew A 7.1% brew... hoping it works well! Seems to be pretty clean, with both high attenuation and flocculation. An amber I brewed recently seems to be a tad drier than its predecessor and high flocculating yeasts like this one do seem to produce beers with less chill haze. Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 18, 2018 Share Posted December 18, 2018 A random brew day for me thought I had more Munich so had to improvise with what was on hand .. hope it works haha. Not a very hop driven beer but see how She goes. BBQ burner used cause it was a cracker of a day. 4.5kg - Pale Malt .5 - Amber .150 - Carapils .250 - Crystal Split into two batches to make 23L 19L Pot / BIAB 75 mins Mash 60 mins Boil 25g -Delicious Magnum ( actually smells pretty good ) @ F/O -80° 15g each - Galaxy / Centinial / Amarillo Dry Hop - 25g Each Yeast - Coopers Commercial Yeast and US-05 Slurry Link to comment Share on other sites More sharing options...
porschemad911 Posted December 18, 2018 Share Posted December 18, 2018 3 hours ago, Ben 10 said: not quite pure vienna lager Looks tasty! Although I reckon Vienna tastes better than Munich so you may have ruined it Link to comment Share on other sites More sharing options...
ben 10 Posted December 18, 2018 Share Posted December 18, 2018 9 minutes ago, porschemad911 said: I reckon Vienna tastes better than Munich so you may have ruined it inventory was out, no LHBS here Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 19, 2018 Share Posted December 19, 2018 Throwing down a 11 Litre Ale Malt / Centennial SMASH. Just pulled my ribs out that have been cooking for 8 hrs.. wish I had a smoker but still going to put this on a burger later... mm beer n ribs. Link to comment Share on other sites More sharing options...
ben 10 Posted December 19, 2018 Share Posted December 19, 2018 1 hour ago, Smashed Crabs said: Just pulled my ribs out Ouch...... Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 19, 2018 Share Posted December 19, 2018 Has it's benefits.. Just ask Marilyn Manson 🤣 Link to comment Share on other sites More sharing options...
supernerdy Posted December 19, 2018 Share Posted December 19, 2018 13 minutes ago, Smashed Crabs said: Has it's benefits.. Just ask Marilyn Manson 🤣 Beef shorties are good. How'd you cook them? I did some a few months back in my Sous Vide for 24 hours.. then on the Weber for 8. They were awesome. Love my beer, love my Weber! Link to comment Share on other sites More sharing options...
Smashed Crabs Posted December 19, 2018 Share Posted December 19, 2018 Cooked in a slow cooker with sauce made of my hop Gobbler, bbq sauce and spices then in the oven for a little basted in the same sauce. Could really taste the home brewed Gobbler in the meat. Not the best way to cook em but still tasty. Link to comment Share on other sites More sharing options...
Beerlust Posted December 20, 2018 Author Share Posted December 20, 2018 On 12/16/2018 at 8:12 PM, Koo wee brew said: ...I'm a bit worried adding fermentables (Passionfruit pulp) back into a finished beer in case it kicks of fermentation again. I have had this happen with a cider that I back sweetened with apple juice in the keg after CC and at serving temperatures! So don't Dave. I don't like the idea of adding the fruit during or post-fermentation either for the reasons you mention. I'm no expert in this area but do have some firsthand experience with a few methods of adding fruit. For adding the flavour of the fruit I have had some good success with adding the fruit to some sugar/dextrose & a little water in a pot & bringing to the boil to make a "compote" or "lumpy fruit wort". Once at the boil, lower the heat to a simmer & breakdown the fruit to release a lot of its flavour into the liquid. With berries (in particular) I reckon it's a good method. Adding this fruit wort with the rest of your ingredients prior to pitching your yeast is the best way to guarantee that the fruit sugars ferment out fully. There are some pectin based astringency aspects to using fruit & some additives that can help with that, but I admit I'm not fully up to speed with those at this point mainly due to the fact I don't regularly make fruit infused alcoholic beverages to have looked deeply into this area. I stand by the method as I produced a lovely flavour & aroma in a blueberry porter recipe using it. Follow the method & simply adjust weights to suit your individual liking's. You won't be disappointed. Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted December 20, 2018 Share Posted December 20, 2018 8 hours ago, Beerlust said: So don't Dave. I don't like the idea of adding the fruit during or post-fermentation either for the reasons you mention. it worked perfectly well with the passionfruit sour i made which also dropped very clear. Link to comment Share on other sites More sharing options...
Beerlust Posted December 20, 2018 Author Share Posted December 20, 2018 2 hours ago, Ben 10 said: it worked perfectly well with the passionfruit sour i made which also dropped very clear. I guess it's a personal choice. I had no noticeable drop off in flavour by adding it prior to pitching the yeast. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Rowbrew Posted December 21, 2018 Share Posted December 21, 2018 I made a JAO mead today. First one ever Link to comment Share on other sites More sharing options...
Pezzza Posted December 22, 2018 Share Posted December 22, 2018 On 12/18/2018 at 4:31 PM, BlackSands said: A quick 'back to basics' brew today... an extract Brown IPA built on a Coopers Dark Ale can and 3kg LME. 23L batch BS ? Am looking at something similar... if using LDME rather than LME 3kg - what sort of kg do we think? Link to comment Share on other sites More sharing options...
BlackSands Posted December 22, 2018 Share Posted December 22, 2018 9 minutes ago, Bearded Burbler said: 23L batch BS ? Am looking at something similar... if using LDME rather than LME 3kg - what sort of kg do we think? Yup, 23 litres. If you're aiming for a similar OG/ABV then around 2.5kg DME would do it. Link to comment Share on other sites More sharing options...
Pezzza Posted December 22, 2018 Share Posted December 22, 2018 1 minute ago, BlackSands said: Yup, 23 litres. If you're aiming for a similar OG/ABV then around 2.5kg DME would do it. Ripper. Thanks mate. Got plenty Light DME so that will be easy. What was the make-up of that deep-red coloured brew you had a great photo of a while ago... using extracts? Link to comment Share on other sites More sharing options...
BlackSands Posted December 22, 2018 Share Posted December 22, 2018 1 hour ago, Bearded Burbler said: What was the make-up of that deep-red coloured brew you had a great photo of a while ago... using extracts? That was probably my partial-mash Amber Ale brewed recently. 2.25kg mashed grains plus an OS lager can. You could achieve something similar with extract with the addition of steeped grains. I used 250g each of Gladfield's Aurora, Redback and Shepherds delight along with 50g dark choc malt to help bring out the red hues. Link to comment Share on other sites More sharing options...
Pezzza Posted December 22, 2018 Share Posted December 22, 2018 1 hour ago, BlackSands said: That was probably my partial-mash Amber Ale brewed recently. 2.25kg mashed grains plus an OS lager can. You could achieve something similar with extract with the addition of steeped grains. I used 250g each of Gladfield's Aurora, Redback and Shepherds delight along with 50g dark choc malt to help bring out the red hues. Thanks mate that sounds good. Link to comment Share on other sites More sharing options...
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