Captial Pils......whose done this one?

[MitchBastard]

Who has brewed this bad boy? 

https://www.diybeer.com/au/recipe/capital-pils.html

 

thoughts?

[tja1980]

Done it a few times, make sure you temp control it, I held the temp with ice around 15~18 degrees, well received with mates, first brew was without the kit yeast and that tasted better then followup brews with the kit yeast, I would do this again though. 

I would do a proper diacetyl rest as well, kit yeast if your using it would benefit from it as did notice it, I may have not done it properly though.

Tristan

[MitchBastard]

22 hours ago, tja1980 said:

Done it a few times, make sure you temp control it, I held the temp with ice around 15~18 degrees, well received with mates, first brew was without the kit yeast and that tasted better then followup brews with the kit yeast, I would do this again though. 

I would do a proper diacetyl rest as well, kit yeast if your using it would benefit from it as did notice it, I may have not done it properly though.

Tristan

Thanks Tristan. Got some temp control on the way so will defs do that. The recipe says to pitch the two packs of W-34/70 and the kit yeast. Did you pitch kit yeast As well?

 

cheers!

[tja1980]

@MitchBastard I used two packets, even with the kit yeast, I didn't like the esters from the kit and it really needed a diacetyl rest when I used the kit yeast, not like the first run I did which I forgot the kit yeast ;D

Tristan

[MitchBastard]

Cheers mate. My full size FV won’t fit in my fridge I have so was going to halve it all and use the craft one. Might ditch the kit yeast and just use the both the w34 in the smaller vessel.

 

 

[Otto Von Blotto]

If you want it free of esters you need to ferment it around 10-12 degrees, not 15-18. The diacetyl rest can be done at 18 however.

[Naughty Corner Brewing]

Not having a dig or anything,  just curious. Is the dextrose in that just to increase the ABV?

The reason I ask,  is that everything I've read is that it'll do bugger all else to the finished beer? 

[MitchBastard]

38 minutes ago, Otto Von Blotto said:

If you want it free of esters you need to ferment it around 10-12 degrees, not 15-18. The diacetyl rest can be done at 18 however.

Cheers mate, was planning on fermenting at  10-12 anyway.  

[Otto Von Blotto]

50 minutes ago, NewBrews said:

Not having a dig or anything,  just curious. Is the dextrose in that just to increase the ABV?

The reason I ask,  is that everything I've read is that it'll do bugger all else to the finished beer? 

It's probably there to thin the beer out a bit. 

[Naughty Corner Brewing]

OK.  That makes sense. 

[tja1980]

3 hours ago, Otto Von Blotto said:

If you want it free of esters you need to ferment it around 10-12 degrees, not 15-18. The diacetyl rest can be done at 18 however.

Was what I remember from my first brew with it.

Tristan

[Otto Von Blotto]

3 hours ago, NewBrews said:

OK.  That makes sense. 

Actually looking at the recipe it's probably for both ABV and keeping the FG lower. You could achieve the ABV with malt extract but the beer would likely be rather chewy.