Norris! Posted September 21, 2018 Share Posted September 21, 2018 Haha! I see Kilo and Wog. No no, I dont use those terms as I know the sting of a well placed word, but I see your joke! This isn't a clone beer but it is based off the kaiju krush, big flavour with enough malt to hold it up but not take over the show. I used dextrose because I am using extract and I wanted a crisp and dry finish, which you AG guys can get from adjusting the mash temp or length. Ole Kilowog is a Green Lantern Drill Sgt. and I felt I should give this some kind of cool name, and I just had a kaiju krush so that was on my mind while trying to think of a name. If it has the flavour and aroma near a krush I will be happy and wont change the name to Starlords Piss or Thanos' Click. Norris Link to comment Share on other sites More sharing options...
Beerlust Posted September 22, 2018 Share Posted September 22, 2018 I'd just give him a beer Norris, before he rips your head off (& poops in it of course)! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Simon 1525230220 Posted September 23, 2018 Share Posted September 23, 2018 Just put down a toucan stout: 1 can Stout 1 can Dark Ale 500g LDM 250g choc malt steeped 30 mins 150g black patent malt steeped 30 mins 2 kit yeast rehydrated Hoping that by winter next year this will be smooth and delicious. Link to comment Share on other sites More sharing options...
tja1980 Posted September 23, 2018 Share Posted September 23, 2018 So smashed out a session hazy summer IPA with US-05, El Derado and Mosaic hops, was to somewhat of a recipe that I came across a few months ago... Boil: 60 minutes Boil Volume: 27 liters Fermenter Volume: 23 liters OG: 1.042 @ 19 litersI topped this to 23 an came out at 1.038, I'm happy anyways. 3 kg CBW Pilsen Extra Light (99% Pilsner/1% Carapils) 1kg Rolled Oats 500g Rolled Barley 500g Rolled Wheat Mash in at 71 degrees for 60 minutes with 6 liters of water (!@#$ed this, forgot about the drop, ended up adding about 3 liters of boiled water to get it to 70, close enough), sparged with another 3 liters to get 5 liters, this reminds me of clag. why am I making this hazy on purpose. 10g El Derado @60 min (only hop edition for boil) Hop Stand at end of boil @ 82 degrees (end up being 78 degrees) for 20 minutes, cooled to pitching temperature. 32g El Derado 32g Mosaic (woops !@#$ing scales went to sleep, ended up with 34g) Dry hop additions for Tuesday. Same as hop stand, 2 days in for 3 days. Link to comment Share on other sites More sharing options...
porschemad911 Posted September 23, 2018 Share Posted September 23, 2018 Had a look at my American Brown and my mead today after a couple of weeks away visiting family. The Brown is down to 1.010 (6.3% abv) and clear as a bell so I'll skip the dry hop and bottle tomorrow night. The mead is also down to 1.010 (13.4% abv), but still fairly yeasty so I'll give it another month or two to clarify. I don't think there will be any more fermentation at that abv level. I think it will taste great, the gravity sample had plenty of delicious honey character and a hint of residual sweetness. Cheers, John Link to comment Share on other sites More sharing options...
CanaKiwi Posted September 23, 2018 Share Posted September 23, 2018 10 hours ago, tja1980 said: 3kg CBW Pilsen Extra Light (99% Pilsner/1% Carapils) 1kg Rolled Oats 500g Rolled Barley 500g Rolled Wheat Mash in at 71 degrees for 60 minutes with 6 liters of water (!@#$ed this, forgot about the drop, ended up adding about 3 liters of boiled water to get it to 70, close enough), sparged with another 3 liters to get 5 liters, this reminds me of clag. why am I making this hazy on purpose. The Pilsen extra light is extract yah? I’m curious as how this will turn out as it looks like you mashed without any malted barely or malted wheat, so I assume you won’t have converted any of the starches from the rolled oats/barley/wheat. There might be some enzymes in unmalted wheat and barley, but I’m not sure. Link to comment Share on other sites More sharing options...
tja1980 Posted September 23, 2018 Share Posted September 23, 2018 @CanaKiwiYeah its extract, If it was it wouldn't be getting out a lot, see how it goes Tristan Link to comment Share on other sites More sharing options...
tja1980 Posted September 23, 2018 Share Posted September 23, 2018 @CanaKiwi I think it would be all unmalted to be honest thinking about it now, I could of left the barley and wheat out of it. Tristan Link to comment Share on other sites More sharing options...
Hairy Posted September 24, 2018 Share Posted September 24, 2018 4 hours ago, tja1980 said: @CanaKiwi I think it would be all unmalted to be honest thinking about it now, I could of left the barley and wheat out of it. Tristan You should achieve your goal of "hazy" with this one. Link to comment Share on other sites More sharing options...
tja1980 Posted September 24, 2018 Share Posted September 24, 2018 @Hairy only down side using extract will make the color darker. Tristan Link to comment Share on other sites More sharing options...
SG114 Posted September 24, 2018 Share Posted September 24, 2018 Put this one down yesterday just to try something different, has anyone brewed this before? https://www.diybeer.com/au/recipe/steam-beer.html Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted September 24, 2018 Share Posted September 24, 2018 Hi SG, I have not done the Steam Beer before. It looks interesting though. I have a Real Ale can in my stocks, so I will be interested in how yours turns out. Keep us posted. Cheers Shamus Link to comment Share on other sites More sharing options...
The Captain!! Posted September 24, 2018 Share Posted September 24, 2018 Put in both of the latest brews today. A hoppy pale of Styrian Fox hops and the basically all cascade. Another yeast pitch of 1056 using “The Kelsey Method” and the other I dropped a couple of packs US05. A friend of mine is getting me another stir plate and erlanmeyer flask from his work, so I’ll be able to pitch two lots of liquid yeast using this method. Looking forward to the Styrian Fox pale. Captain Link to comment Share on other sites More sharing options...
Norris! Posted September 24, 2018 Share Posted September 24, 2018 What is the Kelsey method? Is that making a bigger starter with the liquid yeast so you can have left over yeast to use later? Link to comment Share on other sites More sharing options...
Beerlust Posted September 24, 2018 Share Posted September 24, 2018 2 hours ago, SG114 said: Put this one down yesterday just to try something different, has anyone brewed this before? https://www.diybeer.com/au/recipe/steam-beer.html Yes. If you've not had a steam beer before expect something a little different than you're used to. I quite enjoyed it, but it's not something I could drink all the time. Best of luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 24, 2018 Share Posted September 24, 2018 1 hour ago, Norris! said: What is the Kelsey method? Is that making a bigger starter with the liquid yeast so you can have left over yeast to use later? Yep Link to comment Share on other sites More sharing options...
SG114 Posted September 24, 2018 Share Posted September 24, 2018 1 hour ago, Shamus O'Sean said: Hi SG, I have not done the Steam Beer before. It looks interesting though. I have a Real Ale can in my stocks, so I will be interested in how yours turns out. Keep us posted. Cheers Shamus Will do! Link to comment Share on other sites More sharing options...
SG114 Posted September 24, 2018 Share Posted September 24, 2018 1 hour ago, Beerlust said: Yes. If you've not had a steam beer before expect something a little different than you're used to. I quite enjoyed it, but it's not something I could drink all the time. Best of luck with the brew. Lusty. I've tried the Mountain Goat steam before and that was decent so we'll see how this turns out. Cheers Steve Link to comment Share on other sites More sharing options...
Hairy Posted September 24, 2018 Share Posted September 24, 2018 The Mountain Goat Steam Ale is not a steam beer as such. It uses an ale yeast fermented at cooler temps rather than a lager yeast at warmer temps. Link to comment Share on other sites More sharing options...
Hairy Posted September 24, 2018 Share Posted September 24, 2018 3 hours ago, Norris! said: What is the Kelsey method? Is that making a bigger starter with the liquid yeast so you can have left over yeast to use later? The “Kelsey Method”!!! I bet Kelsey named it. The man’s ego is out of control Link to comment Share on other sites More sharing options...
elLachlano Posted September 24, 2018 Share Posted September 24, 2018 I managed the Coopers Vintage Ale 18 yesterday while my folks were here. Dad just kept telling me "If a brew took me that long, I wouldn't bother..." Swapped out the Aramis for Willamette due to LHBS stock and subbed half the dextrose for LDME due to me being too lazy to walk to the supermarket to get more coopers dextrose. Used some 2nd gen Commercial yeast that I havested back at the end of July. A bit old, but I had 2 jars of it so pitched both. Checked on it this morning and had serious action only 16hrs post pitch. Came in only a few points under @ 1062 then I realized I had filled to 23L instead of the recipes' 21L. Oh well, bonus 2L, right? Waiting on a free night to bottle my 2nd stab at a BoPils and will then be trying out the Goodnight America in the Lager FV. Link to comment Share on other sites More sharing options...
The Captain!! Posted September 24, 2018 Share Posted September 24, 2018 1 hour ago, Hairy said: The “Kelsey Method”!!! I bet Kelsey named it. The man’s ego is out of control To be honest I’ve named it that, not to help with his ego, just to put a name to it. It’s easier to write than yeast harvesting method after starter for reuse generation after generation. ha ha ha ha Link to comment Share on other sites More sharing options...
Norris! Posted September 24, 2018 Share Posted September 24, 2018 Somewhere in Brisbane, Kelsey has screenshotted the "Kelsey Method" post. From this day forward it shall be the Kelsey Method. Eat ya heart out @Hairy When anyone gets a bad batch should we call it the Ole Mate Method? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 24, 2018 Author Share Posted September 24, 2018 I had a bad batch from it once because I reused the yeast too many times but I had to take it that far to see how many generations is safe. I tested my pilsner today and it's slow as hell, only dropped to 1.037ish. I've raised the temp from 10 to 12 to hopefully kick it along a bit. Probably won't allow it to rise to 18 until Wednesday now. Link to comment Share on other sites More sharing options...
#granted+brew Posted September 24, 2018 Share Posted September 24, 2018 Update on my current brews at day 7. IPA had its dry hop removed tonight. Ended up using 20g Mosaic and 25 Galaxy wrapped in a chux. SG is at 1.009 down from 1.045 with the CCA slurry I harvested from my last brew. By far my hoppiest beer yet with 110g total. The PB2's Toucan Stout I've got on is slowly fermenting out. It was down at 1.017 tonight down from 1.058 with the same yeast. I've got a cold so couldn't really taste the samples very well. Stout smelled nice enough and the IPA smells like fruit cup cordial. I should get a stable reading on the IPA tomorrow night as I suspect it finished a day or two ago. The brew is clearing up now and not looking so juicy anymore. If stable, I'll cold crash it and let the stout come up another degree and finish it off up at 22°C. Cheers, Lee Link to comment Share on other sites More sharing options...
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