Beerlust Posted November 12, 2018 Share Posted November 12, 2018 My current Bravo/Citra Pale Ale looks to have bottomed out, & in very quick time. Good ol' reliable US-05. SG is currently 1.012 & the krausen has dropped. So I hurled the Chinook/Mosaic/Nelson Sauvin dry hop in earlier this morning. I'll likely pull that out & squeeze the absorbed beer back into the fermenter on Thursday. Crash chill for 2-3 days, then possibly keg on the Sunday. The hydro sample tasted good & hopefully the dry hop mix adds a nice aromatic to the beer. Good times ahead. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
tja1980 Posted November 12, 2018 Share Posted November 12, 2018 Oven fixed and it works... deciding to splash out get a Gutten 40l kettle, converting my existing kettle to electric is going to cost more then just picking up that kit. Open to suggestions, what I have: 40lt 304 stainless steel stock pot Bulkhead and ball valve 40lt hex cooler (mash tun) Bulkhead and ball valve False bottom Sparge arm Immersion coil with pump (not a march or food safe, ceramic axle) BIAB bag for the cooler Hop bag for kettle Tristan Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 12, 2018 Author Share Posted November 12, 2018 Why not get a gas burner for the stock pot? Link to comment Share on other sites More sharing options...
tja1980 Posted November 12, 2018 Share Posted November 12, 2018 Thats not a bad idea @Otto Von Blotto, Anvil Gas Burner with the stand looks nice 169. Tristan Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 12, 2018 Author Share Posted November 12, 2018 It's the way I'd go if I had a pot rather than an urn. Love gas. Link to comment Share on other sites More sharing options...
The Captain!! Posted November 12, 2018 Share Posted November 12, 2018 So got the wife to up the temp to 21 a couple of days ago on the Nevermind The Buzzcocks pale. Hopefully this bad boy doesn’t get that taste I had in a previous batch. Itll be turned down to 14c and dry hopped for 5 days before 8 day cold crash. Link to comment Share on other sites More sharing options...
Hairy Posted November 13, 2018 Share Posted November 13, 2018 You named a beer after a tv show! What is the connection? Link to comment Share on other sites More sharing options...
The Captain!! Posted November 13, 2018 Share Posted November 13, 2018 3 hours ago, Hairy said: You named a beer after a tv show! What is the connection? TV show? Link to comment Share on other sites More sharing options...
tja1980 Posted November 13, 2018 Share Posted November 13, 2018 Short circuited Mosaic Ale is sitting at 1.011 raised the temp up 2 degrees to 20, dry hopped with some more mosaic let it sit for another 10 days or so. Had a little taste not as bitter as I expected. Tristan Link to comment Share on other sites More sharing options...
Hairy Posted November 13, 2018 Share Posted November 13, 2018 6 hours ago, The Captain1525230099 said: TV show? https://en.m.wikipedia.org/wiki/Never_Mind_the_Buzzcocks Link to comment Share on other sites More sharing options...
The Captain!! Posted November 13, 2018 Share Posted November 13, 2018 1 hour ago, Hairy said: https://en.m.wikipedia.org/wiki/Never_Mind_the_Buzzcocks Yeah nah. Nevermind: Nirvana revolutionary album The Buzzcocks: Punk original. Link to comment Share on other sites More sharing options...
Hairy Posted November 13, 2018 Share Posted November 13, 2018 That’s a big call saying your beer is original and revolutionary. Link to comment Share on other sites More sharing options...
The Captain!! Posted November 13, 2018 Share Posted November 13, 2018 1 hour ago, Hairy said: That’s a big call saying your beer is original and revolutionary. It’s not my beer it’s brew dogs punk ipa Link to comment Share on other sites More sharing options...
Hairy Posted November 13, 2018 Share Posted November 13, 2018 6 hours ago, The Captain1525230099 said: It’s not my beer it’s brew dogs punk ipa All good, I was just winding you up. Link to comment Share on other sites More sharing options...
porschemad911 Posted November 13, 2018 Share Posted November 13, 2018 My English IPA was fermenting away nicely at 18C this morning after pitching some S-04/BRY-97 slurry at about 11pm last night. OG was 1.076 in the end. Cheers, John Link to comment Share on other sites More sharing options...
The Captain!! Posted November 13, 2018 Share Posted November 13, 2018 21 minutes ago, Hairy said: All good, I was just winding you up. Yeah........... I know mate. I was just trying to deadpan ya to wind you up. Ha ha ha. I think I won that one ha ha ha ha Hows ya US trip going? Stopping at many breweries/tap houses? just so you know, not one person has tried to wind up Lusty about magnum since you left Aus. Link to comment Share on other sites More sharing options...
Smashed Crabs Posted November 13, 2018 Share Posted November 13, 2018 Checked my Diablo IPA which I tweaked a bit with some LDM and made to 10L. Boiled the LDM and added some Citra and Cascade and pitched a US-05 slurry. Its coming along nicely, Iv only tried the Bewitched Amber Ale from the Mr.Beer but have heard good things about this kit. Additionally added the dry hop to my Toucan Cerveza and had a taste test of this brew and the flavours I was hoping for have come across which I'm happy with. Should be a cracker of a beer. Link to comment Share on other sites More sharing options...
Worts and all Posted November 13, 2018 Share Posted November 13, 2018 “What’s in your fermenter” asks the light of my life. “It’s only worts,and worts are all I have,to take your heart away”, says I. Aah,and some say romance is dead! Link to comment Share on other sites More sharing options...
Hoppy81 Posted November 13, 2018 Share Posted November 13, 2018 Chucked down a all grain and a kit yesterday. Hit all my numbers and samples tasted great, so happy all round. IPA 3.5kg Coopers ale malt 1.5kg Red X 400g Accidulated malt 400g Flaked oats 400g Pale wheat 300g Medium crystal 3g Topaz @ 60 25g Amarillo @ 10 25g Centennial @ 10 25g Citra @ 10 25g Amarillo @ 10 85c 25g Centennial @ 10 85c 25g Citra @ 10 85c 25g Amarillo @ dry 25g Centennial @ dry 25g Citra @ dry US05 rehydrated 26lt OG 1.052 Coopers innkeepers daughters 800g dme 300g Flaked oats 300g Medium crystal 300g Pale wheat 300g Dextrose 100g Maltodextrin 30g Cascade @ 10 30g Citra @ 10 30g Cascade @ 5 30g Citra @ 5 30g Cascade @ Dry 30g Citra @ Dry US05 26lt OG 1.050 Cheers, Hoppy Link to comment Share on other sites More sharing options...
The Captain!! Posted November 14, 2018 Share Posted November 14, 2018 Punk IPA hit FG of spot on 1.010 as estimated. Turned down to 14c and Put the 160g dry hop in. Sample tasted great, good flavour and bitterness. Looking forward to this one. I put this down as a bit of a test on my process and recipe adjustments for my brew set up. I’m also going to do a side by side of the commercial can once it’s ready to go. Link to comment Share on other sites More sharing options...
Beerlust Posted November 15, 2018 Share Posted November 15, 2018 I've just removed the dry hops from my current brew & squeezed the absorbed liquid back into the brew. It's now in cold crash mode in preparation for kegging on Sunday. I haven't used Mosaic with other hops in a dry hop scenario before (from memory) & there is certainly a bit a of an aromatic brawl going on for supremacy with this Chinook/Mosaic/Nelson Sauvin mix. I'm looking forward to seeing if it fits well with the predominantly citrus boil based flavours created from Citra & Bravo. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 15, 2018 Author Share Posted November 15, 2018 Air. In both fermenters. I'll be boiling up a yeast starter tomorrow in preparation for pitching it into a brew on Wednesday, so it can sit at 18 degrees while we're away in Mexico (Victoria) for a few days and I'll bump it up to 21 when we get back. That brew will be the Motueka Pale Ale, and pitching it then should see it in the keg just before we move out of here and that will be the end of brewing in this house, but will give me one full keg ready to go once we're set up over there. I have this arvo off, originally it was meant to be for an appointment for loan pre-approval, but since that horse has well and truly bolted I now have a bit of free time so I'll use it to finish the urn cleaning for one last brew day tomorrow, to use up the Hallertau Mitt and Saaz I have left over. Then that lager will sit in the cube until I can set up the brew fridge etc. in the new place, which saves doing a brew day straight up. Next thing on the list is another fridge and controller for the second fermenter so I can double my production, which will help avoid having to buy beer but also allow kegs to be aged a bit more before being tapped. Cheers Kelsey Link to comment Share on other sites More sharing options...
John304 Posted November 16, 2018 Share Posted November 16, 2018 Just put down my 3rd AG, brew dogs citra APA, managed to achieve ABV 4.2% after top up, tastes ok, might have to dry hop to boost flavour Link to comment Share on other sites More sharing options...
Titan Posted November 16, 2018 Share Posted November 16, 2018 PA & IPA both been in FV 7 days. Dry hopped both with 50g centenial 3 days ago commando. Now on cold crash as i want this hop matter to drop out. Should be ready to keg mid week. Problem is i only have 1 empty keg plus 1 holding a porter that i think is sour. Just going to give the porter a try now see if flavour has improved. Link to comment Share on other sites More sharing options...
Titan Posted November 16, 2018 Share Posted November 16, 2018 Nah, porter is stuffed, pours nice but sour. This is the one i cubed a few weeks back before fermenting. Noted at the time, cube had a lot of head space after cooling. Something must have got in there. Link to comment Share on other sites More sharing options...
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