MitchellScott Posted June 15, 2019 Share Posted June 15, 2019 Brew day today... Anarchy IPA from the recipes section. Let's do this 11 Link to comment Share on other sites More sharing options...
MitchellScott Posted June 15, 2019 Share Posted June 15, 2019 All done and in the fermentation fridge. Nice and healthy 1.058 OG should be around 5.8-6% ABV kegged. 7 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted June 16, 2019 Share Posted June 16, 2019 Bit late on it but got the first part of my MOTB brew done tonight and also bottled the second run of the London Brown Ale. Think I actually had things set up ok. The fermenter on the left is sanitising for the MOTB brew but I also used it for bottle sanitation for the one tonight. Now to clean up! 3 Link to comment Share on other sites More sharing options...
Spudley Posted June 22, 2019 Share Posted June 22, 2019 (edited) Brewed Zombie Dust today 4.7 Pale Ale Malt, 700gm Munich Light, 200gm Caramel 150, 30gm Citra 60 min boil, 30gm 10 min boil, 75gm 1 min boil. Planning on 75gm dry hop on day 6 fermentation Cubed cooling down ready for pitching tomorrow, pre boil 1044, post boil 1049 Edited June 22, 2019 by Spudley Adding text 7 Link to comment Share on other sites More sharing options...
Beer Baron Posted June 22, 2019 Share Posted June 22, 2019 48 minutes ago, Spudley said: Brewed Zombie Dust today 4.7 Pale Ale Malt, 700gm Munich Light, 200gm Caramel 150, 30gm Citra 60 min boil, 30gm 10 min boil, 75gm 1 min boil. Planning on 75gm dry hop on day 6 fermentation Cubed cooling down ready for pitching tomorrow, pre boil 1044, post boil 1049 Are you brewing inside on the carpet?? You must have an understanding partner 1 2 Link to comment Share on other sites More sharing options...
Spudley Posted June 22, 2019 Share Posted June 22, 2019 2 minutes ago, Beer Baron said: Are you brewing inside on the carpet?? You must have an understanding partner Yep , only when she at work Sun Room industrial carpet, the dog loves the stuff when spilt 2 Link to comment Share on other sites More sharing options...
Lab Cat Posted June 22, 2019 Share Posted June 22, 2019 (edited) I put down the Yorkshire Square, form the coopers recipes. I'm guessing it's a Samuel Smith/Marsden style English ale. These are my sort of winter beers. I've done a hopgoblin, a ESB bitter and a brown. Sticking with the recipe on this one (except no Brambling X available), as unlike your aussie pales, the malt is the hero, not the hops, so not going to bugger around with the ingredients. I did that with the hopgoblin - ended up with a good beer, but probably could be better with the amber malt, which I left out. Edited June 22, 2019 by Lab Rat 3 Link to comment Share on other sites More sharing options...
Pezzza Posted June 22, 2019 Share Posted June 22, 2019 AG3 - Sparkling Ale type thing. Photo-documentary below.. Bags of Malt - Grind (ear protection)… Mash in... retrieve bag... hop boil.... time moves on... roos move in... And just letting the big rig cool overnight... OG looks ok ? 5 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 23, 2019 Share Posted June 23, 2019 I used to brew in the kitchen at the old house. Hated it though, mainly because of having to remove the grain bag by hand. Now I have a decent garage area to brew in which is all concrete and has much more room which is nice, along with a useful beam above to use my pulley system for the grain bag. Any spills are either left there or washed away with a bucket of water, but they're pretty rare now with the pulley system. It's much slower removing the bag so no real disturbance or getting unbalanced and spilling wort down the outside of the urn. The only spills that happen now are usually a few drops when wort sits in the barb of the ball valve after I close it off. On the topic of brew days, I'm planning one for Thursday. I took it and Friday off as I'm going to see Venom, Raven and Girlschool on Thursday night. It will be a brown ale, already done the recipe up so I'll post it on brew day itself when I have the computer going. 3 Link to comment Share on other sites More sharing options...
Pezzza Posted June 23, 2019 Share Posted June 23, 2019 2 hours ago, Otto Von Blotto said: I used to brew in the kitchen at the old house. Hated it though, mainly because of having to remove the grain bag by hand. Now I have a decent garage area to brew in which is all concrete and has much more room which is nice, along with a useful beam above to use my pulley system for the grain bag. Any spills are either left there or washed away with a bucket of water, but they're pretty rare now with the pulley system. It's much slower removing the bag so no real disturbance or getting unbalanced and spilling wort down the outside of the urn. The only spills that happen now are usually a few drops when wort sits in the barb of the ball valve after I close it off. Cheers Kelsey - your system was the inspiration for my 'Bag Removal Machine'... makes such a huge difference.... so thanks for that mate - and all those who contribute on this site - all the good input on this site has really made things possible for me to move to AG. Thanks also Kelsey for the Lager Temp Regime - and John P911 for that first basic AG recipe/program which helped me kick things off on the first run! 3 Link to comment Share on other sites More sharing options...
Pezzza Posted June 23, 2019 Share Posted June 23, 2019 So it has been a big weekend... AG3 Ale brewing yesterday cooled overnight which is now in the fermenter: 4 Link to comment Share on other sites More sharing options...
Pezzza Posted June 23, 2019 Share Posted June 23, 2019 And bottled my AG2... my very first AG Lager attempt... I did a Bulk Prime - and followed the rate as what came out of Ian's spready - am a little worried that it might result in UNDER-priming compared to the dosage one gets with two Coopers Carb Drops per 750ml bottle.... anyone got any ideas? What is great though with Bulk Prime is that it causes no problems with respect to bottle sizes so have got a few swingers on the go this time... hopefully the dosage in Ian's spready is not too low...? But I certainly understand why brewers go to kegging! 2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted June 23, 2019 Share Posted June 23, 2019 3 hours ago, Otto Von Blotto said: Venom, Raven and Girlschool NICE 1 Link to comment Share on other sites More sharing options...
BlackSands Posted June 24, 2019 Share Posted June 24, 2019 (edited) Tai-iti Gold Yet another NZ Golden Ale. A 60/40 partial mash (2.4kg Grain/Coopers Lager Can), Taiheke an Wai-iti hops, fermented with MJ M36 English Ale Yeast. I like the style and conveniently, so does the rest of the household! Edited June 24, 2019 by BlackSands 8 Link to comment Share on other sites More sharing options...
Pezzza Posted June 24, 2019 Share Posted June 24, 2019 2 hours ago, BlackSands said: Tai-iti Gold Yet another NZ Golden Ale. A 60/40 partial mash (2.4kg Grain/Coopers Lager Can), Taiheke an Wai-iti hops, fermented with MJ M36 English Ale Yeast. I like the style and conveniently, so does the rest of the household! Noice!! So what grain do you use in your partial BS? And what temp do you ferment at with your festive English Ale Yeast may I ask? Link to comment Share on other sites More sharing options...
Pezzza Posted June 24, 2019 Share Posted June 24, 2019 On 6/23/2019 at 6:37 PM, Bearded Burbler said: So it has been a big weekend... AG3 Ale brewing yesterday cooled overnight which is now in the fermenter: … was a little sad this morning as not a lot of action after pitching my US-05 yesterday arvo... but there it was... that lovely constant burbling bubble when I got home after work this evening.. Woooohoooo! 1 Link to comment Share on other sites More sharing options...
BlackSands Posted June 24, 2019 Share Posted June 24, 2019 12 hours ago, Bearded Burbler said: Noice!! So what grain do you use in your partial BS? And what temp do you ferment at with your festive English Ale Yeast may I ask? I did actually post the recipe over in "What's in your fermenter" but here it is again for your convenience! Tai-iti Gold 1.7kg Coopers OS Lager 2.0kg GF Pilsner Malt 200g GF Wheat Malt 200g GF Toffee Malt 25g Taiheke Hops @ 15mins 25g Wai-iti Hops @ 2mins 10g Gypsum MJ M36 Liberty Bell Yeast | OG=1.044 | EBC=7.8 | IBU=27 | ABV=4.8% | Now happily fermenting away @19ºC 1 Link to comment Share on other sites More sharing options...
ben 10 Posted June 26, 2019 Author Share Posted June 26, 2019 Quote Recipe: LemonSim Session IPA Brewer: Grumpy Style: American Pale Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.048 SG Estimated Color: 17.9 EBC Estimated IBU: 48.2 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 93.0 % 2.61 L 0.25 kg Crystal Rye Malt (Thomas Fawcett) (157.6 EBC) Grain 2 5.8 % 0.16 L 0.05 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 3 1.2 % 0.03 L 10.00 g Simcoe [13.20 %] - First Wort 60.0 min Hop 4 16.5 IBUs - 50.00 g Lemondrop [5.20 %] - Steep/Whirlpool 20.0 min Hop 5 9.0 IBUs - 50.00 g Simcoe [13.20 %] - Steep/Whirlpool 20.0 min Hop 6 22.7 IBUs - 1.0 pkg Liberty Bell Ale (Mangrove Jack's #M36) Yeast 7 - - 50.00 g Lemondrop [5.20 %] - Dry Hop 0.0 Days Hop 8 0.0 IBUs - 50.00 g Simcoe [13.20 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs - ------------------------------------------------------------------------------------- No had the XPA but figured I'd try the hops in a simple grain bill. 4 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 26, 2019 Share Posted June 26, 2019 Brew day today, got today and tomorrow off work so why not. Revisiting my brown/dark ale from last year with a couple of small changes to the water profile and the hops. Just gotta go get the strike water ready and heating up. It's based on the old northern English brown style, not strictly to it but I enjoyed last year's couple of batches so I'm keen to get it on tap again. Beersmith predicts mash pH to be 5.36, but I will measure it to compare. 25 litres, 75% brewhouse efficiency,Water and Treatment 36.00 L Distilled Water Water 1 - - 8.00 g Calcium Chloride (Mash) Water Agent 2 - - 4.50 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - - 3.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - - 2.00 g Chalk (Mash) Water Agent 5 - - 1.00 g Salt (Mash) Water Agent 6 - -Grains 4.000 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 7 82.5 % 2.61 L 0.400 kg Munich II (Weyermann) (16.7 EBC) Grain 8 8.2 % 0.26 L 0.200 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 9 4.1 % 0.13 L 0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 10 4.1 % 0.13 L 0.050 kg Roasted Barley (Thomas Fawcett) (1350.0 EBC) Grain 11 1.0 % 0.03 LMash at 66C for 70 minutes, 72C for 15, 78C mashoutHops 20.00 g Centennial [10.00 %] - Boil 60.0 min Hop 12 19.6 IBUs - 30.00 g Cascade [6.60 %] - Boil 30.0 min Hop 13 14.9 IBUs -75 minute boilYeast West Yorkshire Ale (Wyeast Labs #1469) from starter. Ferment at 18/19 degrees.The Numbers Est Original Gravity: 1.0456 SG Est Final Gravity: 1.0126 SG Estimated Alcohol by Vol: 4.3 % Bitterness: 34.6 IBUs Est Color: 43.7 EBC 8 Link to comment Share on other sites More sharing options...
ben 10 Posted June 27, 2019 Author Share Posted June 27, 2019 Quote Recipe: Iced Vovo Stout Brewer: Grumpy Style: Tropical Stout TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.062 SG Estimated Color: 76.4 EBC Estimated IBU: 37.2 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 69.6 % 2.61 L 0.75 kg Brown Malt (128.1 EBC) Grain 2 13.0 % 0.49 L 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3 4.3 % 0.16 L 0.25 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 4 4.3 % 0.16 L 0.25 kg Crystal Rye Malt (Thomas Fawcett) (157.6 EBC) Grain 5 4.3 % 0.16 L 0.25 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 6 4.3 % 0.16 L 25.00 g Simcoe [13.20 %] - First Wort 60.0 min Hop 7 37.2 IBUs - 250.00 g Marshmallows (Boil) Flavor 8 - - 1.0 pkg Liberty Bell Ale (Mangrove Jack's #M36) Yeast 9 - - 500.00 g Coconut (Secondary) Flavor 10 - - 1.00 kg Raspberry (Secondary) Other 11 - - ------------------------------------------------------------------------------------- 8 Link to comment Share on other sites More sharing options...
The Captain!! Posted June 27, 2019 Share Posted June 27, 2019 Looking forward to hearing how this one pans out for ya. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 27, 2019 Share Posted June 27, 2019 Mash efficiency went well for this batch, 87.9% today. Mash pH around 5.4-5.5 so not far off the Beersmith prediction. Just waiting for the whirlpool settling to happen before transferring to the cube. Will take the OG later. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted June 27, 2019 Author Share Posted June 27, 2019 Thinking I might just go the raspberry and coconut... leave the marshmallows..... 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted June 27, 2019 Share Posted June 27, 2019 (edited) 8 minutes ago, Ben 10 said: Thinking I might just go the raspberry and coconut... leave the marshmallows..... I guess it’s only sugar and vanilla Or garnish the beer with a couple of marshmallows Edited June 27, 2019 by The Captain!! 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 27, 2019 Share Posted June 27, 2019 Brew day done. Almost filled the cube so another success for whirlpool here. And got the urn and whatnot out of the way so SWMBO can park her car in the garage. Win all round 4 1 Link to comment Share on other sites More sharing options...
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