Otto Von Blotto Posted August 18, 2019 Author Share Posted August 18, 2019 10 hours ago, Bearded Burbler said: So what do we do to passivate the SS - I just went off and brewed regardless... any passivating advice? It's basically just an acid treatment, but it shouldn't really be necessary unless the surface has been scratched deeply enough to expose the bare steel under the chromium oxide layer or there is rust evident. What it does is cleans the steel, and then exposure to the air creates the protective chromium oxide layer. In industrial situations they use nitric acid baths, but at home generally oxalic acid is used. 1 Link to comment Share on other sites More sharing options...
Beerlust Posted August 18, 2019 Share Posted August 18, 2019 12 hours ago, Ben 10 said: FV 1 IPA 67 (my style) FV 2 IPA 67 ( @Beerlust style) FV3 MJ Rosé cider FV4 TPW FV5 TPW FV6 Flanders red (in 25/05) FV7 still on the shelf, need to passivate the stainless. ....and people thought I was joking when I posted the following pic a few years ago... Myth busted. Cheers, Lusty. 8 Link to comment Share on other sites More sharing options...
MitchBastard Posted August 19, 2019 Share Posted August 19, 2019 21 hours ago, Ben 10 said: Aside from well done on the first AG... WTF??????????? Cheers mate. too much light crystal? Link to comment Share on other sites More sharing options...
Beerlust Posted August 19, 2019 Share Posted August 19, 2019 (edited) 1 hour ago, MitchBastard said: Cheers mate. too much light crystal? Don't listen to him Mitch, Ben is scared of the stuff! The light crystal malts can be real light, & only contribute moderate sweetness levels. Once you start using crystal malts above approx. the 100 EBC mark it does pay to watch your percentages a little more carefully vs the ABV mark you're brewing at to avoid excessive sweetness & retained body in the final beer from them. To be fair to Ben, he resides in a fairly tropical zone with increased humidity a lot of the time. If I lived in that climate, I probably wouldn't want a lot of cloying sweetness in my beers either. Cheers, Lusty. Edited August 19, 2019 by Beerlust 3 Link to comment Share on other sites More sharing options...
ben 10 Posted August 19, 2019 Share Posted August 19, 2019 1 hour ago, MitchBastard said: too much light crystal? for me, yes. 2 Link to comment Share on other sites More sharing options...
MitchBastard Posted August 19, 2019 Share Posted August 19, 2019 (edited) Cheers Lusty @Beerlust haha. well...I was reading about percentages and came across something stating that American pale ales have 10-15% crystal Malts in the grain bill. True or Nar? Not sure if I’d call mine and American P but Taking this into account and not wanting a darker pale ale I went for the lightest I could get a hold of and went for round numbers of 10%. I don’t enjoy beers on the sweeter end of things and In all honestly it’s not sweet at all funnily enough. super happy with the sample. Yew Edited August 19, 2019 by MitchBastard 2 Link to comment Share on other sites More sharing options...
Beerlust Posted August 19, 2019 Share Posted August 19, 2019 23 minutes ago, MitchBastard said: well...I was reading about percentages and came across something stating that American pale ales have 10-15% crystal Malts in the grain bill. True or Nar? Yes they do. Again climate comes into it. You look at regions like the pacific north west near the Canadian border, the north east coast including places like New York & Boston etc., along with mountain country like Colorado, & these places do produce American Pale Ales that have higher weights of crystal/cara malts due to the very cold weather for fair whacks of the year. The southern east & west coast areas still produce beers like these, but you'll find as a general rule their bigger selling beers use less of these more cloying malted grains in their beers due to generally warmer weather all year round. Places like Texas, California, Louisiana, Alabama, Florida etc. Karl Strauss's Pintail Pale Ale, is a good commercial example of that style (IMHO). Cheers, Lusty. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 19, 2019 Share Posted August 19, 2019 For mine, usually 250g is enough. Sometimes though I don't even see the point at all. Pale to Munich 4:1 or something is good. 2 Link to comment Share on other sites More sharing options...
Beerlust Posted August 19, 2019 Share Posted August 19, 2019 2 minutes ago, Ben 10 said: ...Sometimes though I don't even see the point at all. Pale to Munich 4:1 or something is good. Yup. Munich is a good substitute for crystal malt where the climate doesn't quite suit. Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 19, 2019 Author Share Posted August 19, 2019 Put the dry hops into my leftovers pale ale earlier today. 30g Cascade, 26g Waimea, and whatever of Vic Secret, Centennial and Motueka. All up there was about 80-85g split over two large tea strainers. Cold crash begins Wednesday, and will keg it the following week. I'm thinking I'll save this one and the following pilsner for my birthday BBQ the day after the AFL Grand final. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 19, 2019 Author Share Posted August 19, 2019 3 hours ago, MitchBastard said: Cheers mate. too much light crystal? For my tastes it wouldn't necessarily be too much, but it would probably depend a bit on the mash temp as well, as mashing crystal malts tends to lessen the amount of unfermentable sugars released from them compared to steeping them by themselves, as the enzymes break them down somewhat. Lower mash temps mean fewer unfermentable sugars. Whenever I make the SNPA clone I use 400g medium crystal and it doesn't taste too sweet or cloying to me. 1 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted August 19, 2019 Share Posted August 19, 2019 22 minutes ago, Beerlust said: Yup. Munich is a good substitute for crystal malt where the climate doesn't quite suit. Cheers, Lusty. I was looking at a APA for my next AG brew and was looking at about 7.5% caramunich? Would that be too much? I’ve got it planned for about 40IBUs. Link to comment Share on other sites More sharing options...
ben 10 Posted August 19, 2019 Share Posted August 19, 2019 8 hours ago, NewBrews said: 7.5% caramunich? caramunich is light crystal, munich is a base. 1 Link to comment Share on other sites More sharing options...
BlackSands Posted August 19, 2019 Share Posted August 19, 2019 (edited) Supernova Pale Ale | ABV = 5.2% | IBU = 32 | 1.7kg Coopers Cerveza 2kg GF Am. Ale Malt 400g GF Supernova Malt 200g Sugar 30g Kohatu @30 mins 30g Pacifica @30 mins 20g Kohatu @5mins 20g Pacifica @5mins 10g Gypsum M42 Yeast FV in the fridge currently fermenting at 19ºC. Also in the fridge are 29 bottles of a just bottled Real Ale based batch for a weeks conditioning/carbonation while the fridge is warm. This one is actually tasting really crisp, clean with a particularly nice contribution from the late boil and dry NZ Styrian Goldings hops... Edited August 19, 2019 by BlackSands 2 Link to comment Share on other sites More sharing options...
Gullys Brewing Posted August 21, 2019 Share Posted August 21, 2019 (edited) An experiment of sorts. Made a simple porter 74% base 12% Munich 6% heritage crystal 8% Choc malt Now I have split the batch 4 ways, 1 Control 2 5lts with 500g cherries 3 5lts with 500g raspberries 4 5lts with a stick soaked in bourbon (I know I have over done the fruit ratio but meh) See what it's like in 4-5 days, then I'll blend them and see what monster I have created. Edited August 21, 2019 by Gully85 5 Link to comment Share on other sites More sharing options...
Pezzza Posted August 21, 2019 Share Posted August 21, 2019 1 hour ago, Gully85 said: An experiment of sorts. Made a simple porter 74% base 12% Munich 6% heritage crystal 8% Choc malt Now I have split the batch 4 ways, 1 Control 2 5lts with 500g cherries 3 5lts with 500g raspberries 4 5lts with a stick soaked in bourbon (I know I have over done the fruit ratio but meh) See what it's like in 4-5 days, then I'll blend them and see what monster I have created. Sounds festive to me Gully. What was your stick you soaked in bourbon - bit of old gum tree or cinnamon or something else even better? Good luck with it mate! 1 Link to comment Share on other sites More sharing options...
Gullys Brewing Posted August 21, 2019 Share Posted August 21, 2019 3 minutes ago, Bearded Burbler said: Sounds festive to me Gully. What was your stick you soaked in bourbon - bit of old gum tree or cinnamon or something else even better? Good luck with it mate! It was a French oak stick, that has been medium toasted. I have laced it with makers mark buorbon so hopefully it doesn't over power the beer given it's only around 6%. Very interested to see what happens with this as it opens a blending experience like no other. Oak rasberry porter anyone? 1 Link to comment Share on other sites More sharing options...
Pezzza Posted August 21, 2019 Share Posted August 21, 2019 What's in my Fermenter...……. not a lot..... that is one unhappy fermenter! 6 Link to comment Share on other sites More sharing options...
The Captain!! Posted August 22, 2019 Share Posted August 22, 2019 Largish IPA and a mid stout in the FVs today, Going away for the weekend in a few hours so when I get back I’ll turn them up a few degrees and do the first dry hop of the IPA Had so much oil in the FV on top of the wort it looked and smelt fantastic. Looking forward to this one 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 23, 2019 Author Share Posted August 23, 2019 Threw the isinglass into this batch yesterday and polyclar today. The beer smells excellent. Will keg it one day late next week on a long break, or Saturday if I can't get to it before then. Link to comment Share on other sites More sharing options...
MitchellScott Posted August 23, 2019 Share Posted August 23, 2019 Coopers Vintage Ale '19 ready to ferment away and the poms getting flogged! Beauty! Keen to see how this one goes! Mitch. 3 Link to comment Share on other sites More sharing options...
MitchellScott Posted August 23, 2019 Share Posted August 23, 2019 Following on from above... Not sure whats going on but I am for the second brew in a row I am reading low on my OG. Just read 1.064 for the Coopers Vintage Ale '19 which IanH spreadsheet calculated should've read 1.069. I ensured all ingredients were dissolved this time around in hot water and that I did not overfill. Hydrometer reads 1.000 in plain water... Got me beat. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 23, 2019 Author Share Posted August 23, 2019 Is the hydrometer designed to be read at the top or bottom of the meniscus? It's generally a difference of about 2 points between the top and bottom. Also temperature skews readings, but it would have to be pretty high to read that much lower. Link to comment Share on other sites More sharing options...
MitchellScott Posted August 24, 2019 Share Posted August 24, 2019 (edited) 9 hours ago, Otto Von Blotto said: Is the hydrometer designed to be read at the top or bottom of the meniscus? It's generally a difference of about 2 points between the top and bottom. Also temperature skews readings, but it would have to be pretty high to read that much lower. Not sure to be honest, it is this hydrometer though. https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com.au%2Fulk%2Fitm%2F282614917215 The wort would've been about 21C when it was measured so temp shouldn't have played a roll. Mitch. Edited August 24, 2019 by MitchellScott Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 24, 2019 Author Share Posted August 24, 2019 It should say somewhere at the bottom of the scale which it is. 1 Link to comment Share on other sites More sharing options...
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