PaddyBrew2 Posted May 10, 2019 Share Posted May 10, 2019 Paddybrew Scarborough perth 6019 2 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted May 10, 2019 Share Posted May 10, 2019 On 3/27/2019 at 4:34 PM, Otto Von Blotto said: Doesn't sound anything like what I experienced with Cluster hops. I used it twice in XXXX bitter clones as a bittering hop with a small amount later in the boil as well. Those beers are a bland style where any shitty flavour like that would be well noticed, but I didn't get any. The onion like flavour would be more likely contamination, which could be the cause of the other problems as well. You were right Kelsey, this batch is contaminated. I have been saving it to see if it would improve, but the bandaid is now unmistakeable. I just dumped the batch. There is never a good time for a contaminated batch, but it is really too bad that it happened with my SFWH experimental batch. Cheers, Christina. 1 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted May 10, 2019 Share Posted May 10, 2019 3 minutes ago, ChristinaS1 said: Oops! Yes Captain, Canada uses the metric system, for the most part. However I still stubbornly measure people weight in pounds, and people height in feet and inches, and a lot of other people still do as well. If a friend has an 8 pound baby, or tells me they have lost 20 pounds, or that their sons is now 5'10", I know how big that is. The equivalent metric numbers would be meaningless to me. Cheers, Christina. Totally with you. Ireland is metric but again weight and height is in stones and pounds and height is in feet. We also measured distance in miles up until recent ( since we joined the European Union) its a funny old world. ( only thing I can’t get is ounces ) Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted May 10, 2019 Share Posted May 10, 2019 I’ve actually had to google it such is my memory. We and the poms use a mix of imperial and metric Link to comment Share on other sites More sharing options...
der kleine Drache Posted May 10, 2019 Share Posted May 10, 2019 I've got Brewferm Gallia and Grand Cru in my fridge cold crashing. Bottling next weekend. Also just did a Coopers Hefeweizen with 10 g Mandarina Bavaria + 20 g Hüll Melon hop tea to be ready for german friends staying a for week next month. 3 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 10, 2019 Author Share Posted May 10, 2019 It's like that in Australia too. Everything is in metric except someone's height. Although in saying that, any official documents use centimetres. The feet and inches is more informal use. Still get those annoying food recipes that have the old cups and tablespoons etc. but then in the same recipe list something else in grams. Is it so difficult to just put everything in metric... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 10, 2019 Author Share Posted May 10, 2019 9 hours ago, ChristinaS1 said: You were right Kelsey, this batch is contaminated. I have been saving it to see if it would improve, but the bandaid is now unmistakeable. I just dumped the batch. There is never a good time for a contaminated batch, but it is really too bad that it happened with my SFWH experimental batch. Cheers, Christina. That's a shame! What do you think caused the contamination? Link to comment Share on other sites More sharing options...
MitchellScott Posted May 11, 2019 Share Posted May 11, 2019 45 minutes ago, Otto Von Blotto said: It's like that in Australia too. Everything is in metric except someone's height. Although in saying that, any official documents use centimetres. The feet and inches is more informal use. Still get those annoying food recipes that have the old cups and tablespoons etc. but then in the same recipe list something else in grams. Is it so difficult to just put everything in metric... Don't forget pressure Nearly always expressed as PSI too. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 11, 2019 Author Share Posted May 11, 2019 Ha true. I do see a lot of keggers talking in kPa though. I probably would too if my regulator actually had that on it. It only has bar and psi. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted May 11, 2019 Share Posted May 11, 2019 (edited) 3 hours ago, Otto Von Blotto said: That's a shame! What do you think caused the contamination? Not sure. My process was a little different than usual because of doing the SFWH, but that should not have caused an infection, as the partial mash wort got boiled. All I can think of is that I was using Mangrove Jack's Liberty Bell yeast for the first time. I rehydrated the yeast at my usual 38-39C, but I see now that Mangrove Jack actually recommend 30-35C. In any case fermentation started very quickly after pitching. Cheers, Christina. Edited May 11, 2019 by ChristinaS1 Link to comment Share on other sites More sharing options...
MitchBastard Posted May 11, 2019 Share Posted May 11, 2019 MosIPA My first IPA attempt I’m calling done at 1.015. Bittered with mosaic to 60ibu and dry hopped with mosaic, centennial and cascade. OG was 1.058 so I guess that’s about 6% bottled? 3 Link to comment Share on other sites More sharing options...
Beerlust Posted May 11, 2019 Share Posted May 11, 2019 Quote SFWH Pale Ale v.2... Not this anymore. Yeast fail allowed an infection to take hold. Tipped it this morning. Ohh well, time to think up something for the MOTB comp. Cheers, Lusty. 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted May 12, 2019 Share Posted May 12, 2019 1 hour ago, Beerlust said: Not this anymore. Yeast fail allowed an infection to take hold. Tipped it this morning. Ohh well, time to think up something for the MOTB comp. Cheers, Lusty. The SFWH beers aren’t having much luck @Beerlust and @ChristinaS1 ive been super interested in how these fair too. Hopefully you keep going with this technique. Cheers Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 12, 2019 Author Share Posted May 12, 2019 Red ale dregs, being emptied and soaked tonight. Still waiting on the replacement probe wires. Once they arrive I'll make up a starter of 1056 for the FWH Cascade pale ale. Not expecting a bursting flavour from that one but I'm interested to see what a FWH only beer will taste like. I have got the controller ready for the replacement though. These replacements are only 0.5m long so I have kept the original wire connected to the controller with a connector on the other end to fit the replacement wire into, giving it enough length to reach the fermenter with the unit in its usual place on top of the fridge. Link to comment Share on other sites More sharing options...
The Captain!! Posted May 12, 2019 Share Posted May 12, 2019 @Otto Von Blotto Are you doing a full size batch for the FWH pale? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 12, 2019 Author Share Posted May 12, 2019 Yep. No kid sized batches in this brewery 1 Link to comment Share on other sites More sharing options...
kenf Posted May 12, 2019 Share Posted May 12, 2019 What’s in my fermenter today? Coopers Craft Bilby Chocolate Porter. I forgot how good drinking Chocolate smelt! if anyone from Coopers reads this, please continue the Craft recipe packs! Even though I do All Grain now and develop my own recipes, I love doing these kits! I get to try different styles, they are easy to make and the fermenter is easy to manage! Sometimes I might not want to brew a big batch (they tend to be all grain), so these kits are perfect! the beer sitting on top is another Craft kit - Californian Riptide IPA, another great kit! cheers 6 Link to comment Share on other sites More sharing options...
The Captain!! Posted May 12, 2019 Share Posted May 12, 2019 1 hour ago, Otto Von Blotto said: Yep. No kid sized batches in this brewery Ha ha yep that’s a fair call, looking forward to hearing how this turns out. 1 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted May 12, 2019 Share Posted May 12, 2019 11 hours ago, Beerlust said: Not this anymore. Yeast fail allowed an infection to take hold. Tipped it this morning. Ohh well, time to think up something for the MOTB comp. Cheers, Lusty. Sorry to hear about that Lusty. But on the bright side, at least you figured out it was infected before you went through the bother of bottling it. Cheers, Christina. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted May 12, 2019 Share Posted May 12, 2019 On 5/11/2019 at 12:07 AM, ChristinaS1 said: Not sure. My process was a little different than usual because of doing the SFWH, but that should not have caused an infection, as the partial mash wort got boiled. All I can think of is that I was using Mangrove Jack's Liberty Bell yeast for the first time. I rehydrated the yeast at my usual 38-39C, but I see now that Mangrove Jack actually recommend 30-35C. In any case fermentation started very quickly after pitching. Cheers, Christina. Anyone think the higher rehydration temperature might have impaired the Liberty Bell yeast, allowing a wild yeast to take hold? Or favoured the wild yeast over the Liberty Bell yeast? Just in case, next time I use Mangrove Jack yeast, I will be rehydrating in the 30-35C range. Cheers, Christina. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted May 12, 2019 Share Posted May 12, 2019 3 hours ago, kenf said: Bilby Chocolate Porter Got a batch of this recipe in the bottle for a week. Looking forward to a taste next weekend. My FG was 1.017. Please let us know where you get down to. Cheers Shamus 1 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted May 12, 2019 Share Posted May 12, 2019 Tested the London Brown Ale last night and down to 1.012 and been there for a while so bottling that tonight. Sample tasted great, like a mild porter. As per style it’s only ended up at 2.9% so 3.4 after bottling should make it a nice winter lawnmower beer 2 Link to comment Share on other sites More sharing options...
joolbag Posted May 13, 2019 Share Posted May 13, 2019 17 hours ago, NewBrews said: Tested the London Brown Ale last night and down to 1.012 and been there for a while so bottling that tonight. Sample tasted great, like a mild porter. As per style it’s only ended up at 2.9% so 3.4 after bottling should make it a nice winter lawnmower beer You Mow your lawn in winter?!?! Link to comment Share on other sites More sharing options...
Beer Baron Posted May 13, 2019 Share Posted May 13, 2019 Day 8 for my Black IPA. It is only 1.030 after starting at 1.072. It’s a 23L batch and it is fermenting at 19 degrees. I used 2 packets of M44. I would think it should be finished by now. Thoughts?? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 13, 2019 Author Share Posted May 13, 2019 Bump up the temperature? I'd have expected it to drop further in that amount of time. My stout went from 1.0855 to around 1.020 in a week. 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now