porschemad911 Posted May 8, 2019 Share Posted May 8, 2019 I bottled up my stout Monday night into a 6l Tap-a-draft bottle and 500ml glass. Didn't attenuate quite as much as I expected, but there was plenty of crystal and roasted malt in the grist so makes sense. Tastes good though! Onto my Aramis pils next now that I have 2278 on the fridge. Cheers, John 1 Link to comment Share on other sites More sharing options...
Pezzza Posted May 8, 2019 Share Posted May 8, 2019 21 hours ago, Greeny1525229549 said: Yeah if your only using one packet of S23 i think you had no other choice mate other than pitch high and drag it down. I wouldn't have added it dry though. It will get there i have no doubt but without being critical i think you would have been better served with another packet and rehydrated or a starter and pitched at a much lower temp. And yeah S23.. Grrrr Cheers Greeny... well regarding the S23 debacle mate... was all way way too late... had bought the pack a while ago from a less-than-festive HBS somewhere in my travels... gotta use it. But then... I had read the posts (and earlier good advice from this site) and had every intention to do a starter... and unfortunately the exigencies of everyday life worked against me... and there I was... with a lovely FV full of lovely fermentables going... phhhhhhhhar East.... I forgot to put the Starter on the night before... so I thought... I just had to pitch and hope for the best... Suspect a few baseballers have had the same feeling all alone up there on the mound in the pressure quarter final .........just gotta pitch and hope for the best ; ) Apologies all the baseball folk as I am more into that strange game called Cricket!?! 1 Link to comment Share on other sites More sharing options...
Pezzza Posted May 8, 2019 Share Posted May 8, 2019 20 hours ago, BHB19 said: Check for condensation on the lid that would indicate there is activity hope that helps with the nervous wait/praying cheers hox Thanks Hox... appreciate it.... there is something going on there I reckon... here is the Lid Condensation Activity Indication monitoring parameter - hoping that means we are underway! 2 Link to comment Share on other sites More sharing options...
Pezzza Posted May 8, 2019 Share Posted May 8, 2019 7 hours ago, porschemad911 said: I bottled up my stout Monday night into a 6l Tap-a-draft bottleh! What is a Tap-a-draft bottle John? Apologies for my ignorance... Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted May 8, 2019 Share Posted May 8, 2019 Well, started my Royal Pilsner on Sunday OG was 1.045 Been in fermenter at 12°C. SG Tuesday night was 1.034, this morning was about 1.028 and tonight around 1.024. These last two readings were from the sample I left in the hydrometer tube beside the fermenter. At what point should I increase the temperature to around 18°C. Previously I think I have left it too late and fermentation has virtually completed, so I have probably missed the benefits of a temperature rise before the end of fermentation. Cheers Shamus 1 Link to comment Share on other sites More sharing options...
porschemad911 Posted May 8, 2019 Share Posted May 8, 2019 (edited) 1 hour ago, Bearded Burbler said: What is a Tap-a-draft bottle John? Apologies for my ignorance... A brilliant device for having home-brewed beer on tap in the fridge without the gear and space requirements for kegging - a bridge too far for a simple home brewer like myself. I've been using my Tap-a-draft setup for years now and love it. They have been discontinued for a while now since I believe the company was taken over. My system will eventually die (although I do have plenty of spare parts), and when it does I'll be back to purely bottling. http://www.ibrew.com.sg/TAD-Doc.pdf https://supplies.homebrew4less.com/products/tap-a-draft-homebrew-starter-kit I have hard copies of the patent applications, which show it to be an ingenious bit of engineering. Cheers, John Edited May 8, 2019 by porschemad911 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 8, 2019 Author Share Posted May 8, 2019 I'd let it free rise now Shamus. It'll take a day or so to get to 18 inside a fridge anyway. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted May 8, 2019 Share Posted May 8, 2019 7 minutes ago, porschemad911 said: Tap-a-draft s Ah dear... some of these good ideas seem to go missing don't they. Link to comment Share on other sites More sharing options...
Pezzza Posted May 8, 2019 Share Posted May 8, 2019 24 minutes ago, Shamus O'Sean said: At what point should I increase the temperature to around 18°C. Previously I think I have left it too late and fermentation has virtually completed, so I have probably missed the benefits of a temperature rise before the end of fermentation. Cheers Shamus Shamus mate I reckon I am with Otto... let it rise now. I dunno whether there is a 'too late'... as long as things are not likely to become infected... the rise is just to assist completion of fermentation... and any di-acetyl conversion is it not you Master Brewers out there? I have been very naughty and have now consumed three bottles of my 'poor cousin' Golden Crown version which was boosted with LDME... was bottled on 23rd April so prolly should be left a bit longer... and then cool stored for a while... but is already proving to be good slurping... 2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted May 8, 2019 Share Posted May 8, 2019 25 minutes ago, Otto Von Blotto said: I'd let it free rise now Shamus. It'll take a day or so to get to 18 inside a fridge anyway. Thanks OVB and @Bearded Burbler The timing feels about right. If I left it until Friday (like I have done in the past), it will still take a while to get up to 18°C. But by raising it now, it will be there sometime on Friday and have encouraged the yeast to clean up. Prolly start my cold crash on Monday for bottling the following weekend. Link to comment Share on other sites More sharing options...
Zume Brew Posted May 9, 2019 Share Posted May 9, 2019 Just dry hopped Coopers Australian Pale Ale with magnum and cascade. 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted May 9, 2019 Share Posted May 9, 2019 6 minutes ago, Zume Brew said: Just dry hopped Coopers Australian Pale Ale with magnum and cascade. Oh Oh, that'll open a Pandora's box of worms. 2 Link to comment Share on other sites More sharing options...
Zume Brew Posted May 9, 2019 Share Posted May 9, 2019 1 minute ago, Shamus O'Sean said: Oh Oh, that'll open a Pandora's box of worms. Haha bring it, tell me what im doing wrong Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted May 9, 2019 Share Posted May 9, 2019 2 minutes ago, Zume Brew said: Haha bring it, tell me what im doing wrong Nothing really. We'll see what comes out of the woodwork. Let's just say some members of the Forum have a strong opinion about Magnum hops. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted May 9, 2019 Share Posted May 9, 2019 23 hours ago, Shamus O'Sean said: Thanks OVB and @Bearded Burbler The timing feels about right. If I left it until Friday (like I have done in the past), it will still take a while to get up to 18°C. But by raising it now, it will be there sometime on Friday and have encouraged the yeast to clean up. Prolly start my cold crash on Monday for bottling the following weekend. Fermenting freezer drifted up to 15.4°C after 24 hours. SG around 1.018. Still got a consistent krausen. Link to comment Share on other sites More sharing options...
Zume Brew Posted May 9, 2019 Share Posted May 9, 2019 9 minutes ago, Shamus O'Sean said: Nothing really. We'll see what comes out of the woodwork. Let's just say some members of the Forum have a strong opinion about Magnum hops. I wanted POR. LHBS guy suggested Magnum substitute. Im a zealous novice Obviously I only dry hopped with Cascade 1 Link to comment Share on other sites More sharing options...
Hairy Posted May 9, 2019 Share Posted May 9, 2019 24 minutes ago, Zume Brew said: I wanted POR. LHBS guy suggested Magnum substitute. Im a zealous novice Obviously I only dry hopped with Cascade I have made an all Magnum beer before and it was fine. Your beer will be fine too. 1 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted May 9, 2019 Share Posted May 9, 2019 (edited) Gluten Reduced Low Alcohol MACC Ale 1.7kg Coopers Mexican Cervesa 75gm C30L = 2.7% 750gm Superior Pale Ale malt 26.8% 225gm flaked oats 7.9% 300gm Vienna malt 10.7% 50gm acidulated malt 1.8% 5mg Citra x 20 min 8gm Mosaic x 5 min 8gm Amarillo hop stand x 20 minutes 8gm Citra hop stand 5gm Centennial hop stand 23L 10mL Clarity Ferm 7gm Coopers Ale/lager yeast blend (rehydrated) 8gm Citra DH x 2 days 8gm Amarillo DH 6gm Mosaic DH OG 1.033 FG 1.007 ABV 3.8% IBU 25.8 BU:GU 0.78 EBC 6.5 Making a low alcohol, gluten reduced beer for my wife. First time using Clarity Ferm. While expensive, I still saved a few bucks on this batch because I did not have to buy unhopped LME. I have never made such a low ABV beer before. I hear they are a bit tricky to make well. We'll see how this one goes. Cheers, Christina Edited May 9, 2019 by ChristinaS1 1 Link to comment Share on other sites More sharing options...
BlackSands Posted May 10, 2019 Share Posted May 10, 2019 4 hours ago, ChristinaS1 said: 5mg Citra x 20 min You really are fine-tuning your bittering! 7 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 10, 2019 Author Share Posted May 10, 2019 That could be avoided by using the proper abbreviation for grams "g". 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted May 10, 2019 Share Posted May 10, 2019 Looking at recipes in ounces, pounds and Fahrenheit really does make you wonder. Metric makes much more sense in the brewing world, actually the whole world. Does Canada use the metric system? 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 10, 2019 Author Share Posted May 10, 2019 I think so. Christina's always talking in metric figures. Link to comment Share on other sites More sharing options...
kenf Posted May 10, 2019 Share Posted May 10, 2019 So here are two of my finished brews A Coopers Beer pack Raspberry Wheat from a few weeks ago ( with real raspberries as explained in a previous post), taste is very light. Would be nice in summer and a bit more carbonation & an AG Irish dry stout that tastes very close to its commercial inspiration! Sadly I didn’t have any Nitro this time. cheers 6 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted May 10, 2019 Share Posted May 10, 2019 Both look great. Well done Link to comment Share on other sites More sharing options...
kenf Posted May 10, 2019 Share Posted May 10, 2019 Thanks mate! Truthfully I need others to taste them to get a second and third opinion but I do think they a great! 1 Link to comment Share on other sites More sharing options...
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