The Captain!! Posted October 17, 2018 Share Posted October 17, 2018 By the morning it’ll look like an Brown volcano Link to comment Share on other sites More sharing options...
Disco Stu Posted October 17, 2018 Share Posted October 17, 2018 I have a Mosaic pale ale which is 6 days in the bottle, a Neils centenarillo 5 days in fermenter and a Midnight mosaic amber ale 2hrs in fermenter. And a fermenting fridge which can take 2 Coopers fermenters. Happy days. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 17, 2018 Author Share Posted October 17, 2018 41 minutes ago, The Captain1525230099 said: By the morning it’ll look like an Brown volcano Most likely Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 17, 2018 Author Share Posted October 17, 2018 This is a very tame volcano Link to comment Share on other sites More sharing options...
The Captain!! Posted October 18, 2018 Share Posted October 18, 2018 Yeah right!!!! I really was expecting that to be spewing out the top by now Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 18, 2018 Author Share Posted October 18, 2018 Me too but I'm glad it isn't. It's just sitting at room temp whatever that is in that room, which is cooler than the rest of the house but not drastically. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted October 18, 2018 Share Posted October 18, 2018 Maybe it is the niiicccceee and cleeeeaaaaannnn new fermenter. It is not seasoned yet. So the first brew might be like everybody's first Coopers Lager. It looks like the nerdy kid's shiny shoes on the first day of school. Just waiting to be scuffed. Cheers Shamus Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 18, 2018 Author Share Posted October 18, 2018 It is scuffed on the outside but the inside was fine. As a result I got it for $10 less than normal. I have no idea why this brew is so tame but I guess the gravity reading will tell all. I'll probably take one after I get the post boil reading from tomorrow's brew day, I'm curious to see how far it actually has dropped. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted October 19, 2018 Share Posted October 19, 2018 15 hours ago, Otto Von Blotto said: As a result I got it for $10 less than normal Nice! It will be an interesting brew to hear more about. Cheers Shamus Link to comment Share on other sites More sharing options...
James Lao Posted October 20, 2018 Share Posted October 20, 2018 Put these 2 down yesterday, one is an easy drinking pale ale and the other is my regular IPA AmaGalaxy Pale Ale Brewed 19/10/18 5.5kg Pale malt 0.25kg White wheat 0.23kg Carapils 0.35kg Caramalt HOPS 10g Fuggles 60min 12g Willamette 60min 30g Amarillo 10min 30g Galaxy 5min 20L at 1.060, with starter and water topped to 23L OG is 1.055 IBUs: 29.3 ............. Citra Chinook Mosaic IPA Brewed 19/19/18 4.75kg Pale malt 0.23kg Munich 0.15kg Caramunich 0.3kg Caramalt 0.3kg Sugar HOPS 15g Citra and Chinook 60min 15g Citra and Chinook 15min 30g Citra 2min 25g Mosaic 2 min OG 1.059 for 20.5L Topped up with 1.3L starter and 1.2L of water to get to 23L This brings OG down to 1.055 IBU 61 Fermenting away nicely now can’t wait to taste them!! Cheers James Link to comment Share on other sites More sharing options...
Beerlust Posted October 20, 2018 Share Posted October 20, 2018 Well my Enterprising Lager is fermenting well. A very healthy looking krausen sits atop the brew. Late last night I turned the temp controller off & allowed the brew to free rise upwards from the 13°C it has been at for the last 4 days or so. It rose a good 3.5°C overnight when I checked it earlier this morning, & is now sitting at around 17.0°C. I've switched the controller back on & am still allowing the brew temp to free rise until it hits 18°C where I will then have the controller hold it just above that temperature to complete the ferment. Some might consider 4 days a little early to elevate the temperature, but I'm also testing a theory I read sometime ago that suggests the bulk of the yeast derived flavours are produced within the first 3-4 days of active fermentation. That, and I got caught out leaving my diacetyl rest too late last time I brewed a lager. That ain't happening this time! Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 20, 2018 Author Share Posted October 20, 2018 Wouldn't it have been easier to just set the controller to 18 in the first place instead of turning it off and back on again? That's all I do with mine, fridge stays off until it hits 18.3. Or do you have a heat source plugged into it as well? Link to comment Share on other sites More sharing options...
Beerlust Posted October 20, 2018 Share Posted October 20, 2018 2 minutes ago, Otto Von Blotto said: Wouldn't it have been easier to just set the controller to 18 in the first place instead of turning it off and back on again? That's all I do with mine, fridge stays off until it hits 18.3. Or do you have a heat source plugged into it as well? I could have. I have a heat source, but that isn't plugged in for this brew as there is no real need. I don't know if my view on this is warranted, but I don't like having the controller engage an empty socket, & I didn't want the heat source plugged in as it tends to speed the temp rise process up a bit too fast for my liking. It was just as easy to turn the thing off & let the brew rise naturally under it's own steam & in it's own time. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 20, 2018 Author Share Posted October 20, 2018 Fair enough. It's not something that worries me, given the controller is placed out of reach of any pets or whatever else might end up inside the empty socket and cause a problem. The brew still rises by its own heat. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 21, 2018 Author Share Posted October 21, 2018 Just took an SG sample from my big stout, after 5 days it has dropped from 1.0855 to 1.024 giving a current ABV of about 8.1%, and tastes good so the recipe has worked to give me the intended outcome. I'll leave it sit for another week or so and monitor the hydrometer sample to see if it drops further as that is a bit higher than the predicted FG which I think was 1.019 or so. 9 months or so maturing in the keg should see it really nice by the time it's tapped next winter though. Link to comment Share on other sites More sharing options...
The Captain!! Posted October 21, 2018 Share Posted October 21, 2018 5 hours ago, Otto Von Blotto said: Just took an SG sample from my big stout, after 5 days it has dropped from 1.0855 to 1.024 giving a current ABV of about 8.1%, and tastes good so the recipe has worked to give me the intended outcome. I'll leave it sit for another week or so and monitor the hydrometer sample to see if it drops further as that is a bit higher than the predicted FG which I think was 1.019 or so. 9 months or so maturing in the keg should see it really nice by the time it's tapped next winter though. Nice one Kelsey. I’d still bottle that but hey, it’s your beer. Hopefully it’s as great as your expecting once it’s on the pour Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 21, 2018 Author Share Posted October 21, 2018 No means to bottle anything at the moment. Besides it'll mature quicker in a keg so it's sort of like storing it in bottles for 16-18 months. Link to comment Share on other sites More sharing options...
Rowbrew Posted October 21, 2018 Share Posted October 21, 2018 I finally found some time to bottle up my Coopers Draught beer today. Its been in the FV for almost 4 weeks. I know i said that i would keep this as a kit and kilo brew, but i decided to dry hop it with 100g of Cascade. Only because i purchased some very cheap brewing ingredients from a fellow forum member a few weeks ago, which included of 800g of Cascade hop pellets, so ive got plenty to throw around. Cheers! Link to comment Share on other sites More sharing options...
The Captain!! Posted October 21, 2018 Share Posted October 21, 2018 21 minutes ago, Otto Von Blotto said: No means to bottle anything at the moment. Besides it'll mature quicker in a keg so it's sort of like storing it in bottles for 16-18 months. This is true. A steel barrel of sorts. Link to comment Share on other sites More sharing options...
Guvna Posted October 22, 2018 Share Posted October 22, 2018 The double FV fridge is up and running! Bottom shelf = 25ltrs TC Inkeepers Sparkling Ale BE2 1kg LDME 10 gm centennial, cascade @ 15mins ( used 250gms of LDME with 2.5 ltrs water) 10 gm cascade and amarillo @ 5 mins and 0 mins 2 pkts of the TC kit yeast @ 20c now fermenting at 19c after 12 hours OG - 1.049 Top Shelf = 25ltrs Coopers Real Ale 200gm Crystal Malt - 40l 1 kg LDME 1kg Golden DME 10 gm centennial, cascade @ 15mins 10 gm cascade and amarillo @ 5 mins and 20 gms of each @ 0 mins 2 pkts BRY-97 @ 21c fermenting at 19c after 24 hours OG - 1.050 hope there good. after these 2 that will be 6 brews to date, I will review which ones were best and try to fine tune them to my liking. wouldnt mind trying a cider too happy brewing all Guvna Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 22, 2018 Author Share Posted October 22, 2018 Looks like a great setup. I'd be looking for a fridge like that if I didn't already have a kickarse one. Will be getting another fermenting fridge but just for the one fermenter so one in each, but that works out better anyway because I can only do one yeast starter at a time, so disregard the second sentence . Link to comment Share on other sites More sharing options...
Norris! Posted October 22, 2018 Share Posted October 22, 2018 48 minutes ago, Guvna said: wouldnt mind trying a cider too happy brewing all Guvna I used to make a Mangrove Jack's pear cider pretty regularly, but I have heard good things about all their pouch ciders to be honest. They are as simple as a coopers kit, 1kg of dextrose and dump in the yeast, ciders being one of the types of drinks that benefit from dextrose and you will have a cider worthy of any store bought. The MJ pouches come with sweetener and essence. Use all the essence but with the sweetener just remember, a whole pack is like Rekordlik in sweetness level, slightly lower. I like 1/2 a pack to a 1/4 of a pack for the pear it brings out some tartness. Just a suggestion of a good simple kit Norris Link to comment Share on other sites More sharing options...
The Captain!! Posted October 22, 2018 Share Posted October 22, 2018 2 Saisons in the FVs. Springtime in Amarillo with white labs Saison 2 yeast and a Styrian Cardinal with the MJ29. Fridge set at 23, I’ll get the wife to turn it up in a few days time to let it free rise. Link to comment Share on other sites More sharing options...
The Captain!! Posted October 22, 2018 Share Posted October 22, 2018 2 hours ago, Guvna said: Your really leaving nothing to ambient temps there are you Guvna Love your work. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 22, 2018 Author Share Posted October 22, 2018 Hydrometer sample has dropped to 1.022, not sure it will get any lower but I checked beersmith today and the predicted FG is nearly 1.021 so it's not stalled. I'll take another sample in a week's time and see where it's at. Link to comment Share on other sites More sharing options...
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