Beerlust Posted January 18, 2019 Share Posted January 18, 2019 2 minutes ago, Greeny1525229549 said: +1. Love this yeast and 20C is a great temp for it. Dont listen to the naysayers who deride it. Its a great yeast. I used to be one of those naysayers! Haha!....until I learned better. There's an old saying..."Hell hath no fury like a woman scorned." I have a modern twist on that... Hell hath no fury like a home brewer whose yeast fails! Cheers, Lusty. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted January 19, 2019 Share Posted January 19, 2019 On 1/15/2019 at 11:48 PM, Otto Von Blotto said: Lusty, I'll post the recipe I made on Saturday tomorrow if I remember. The grist contains 200g medium crystal, 50g Caraaroma for a hint of what it brings, and 30g chocolate malt for a more reddish colour. I've used a similar grist a few times before and you don't get any flavour from the darker roasted grains in those sorts of amounts, but you do get the colour without having to use shitloads of lighter crystal type malts such as carared. I could also use roasted barley or black patent, and probably have previously. Once it's on tap I'll post the usual picture so you can check out the colour. Looks pretty good in the hydro sample though. OVB.... if you remember can you post that recipe - would be great to see it ; ) Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 19, 2019 Author Share Posted January 19, 2019 35 minutes ago, Bearded Burbler said: OVB.... if you remember can you post that recipe - would be great to see it ; ) Left the internet antenna thingy for that computer at the old house, only picked it up this morning I'll get to it soon enough 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 19, 2019 Share Posted January 19, 2019 5 minutes ago, Otto Von Blotto said: Left the internet antenna thingy for that computer at the old house, only picked it up this morning I'll get to it soon enough Thanks mate all good. Moving house is a huge pain in the @#$% despite the benefits... Got rooms full of boxes meself at the minute : | Had to use me dolly trolley to shift all the boxes out of the larder to get at me FV to do the bottling on Thursday night just gone 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 19, 2019 Author Share Posted January 19, 2019 Yeah, I think I left it behind because the internet hadn't been connected here yet. There's still a few things at the old place but next weekend we will be taking what's left, and doing a clean. And no more dealing with real estate and inspections and all that shit again. 1 Link to comment Share on other sites More sharing options...
Rowbrew Posted January 19, 2019 Share Posted January 19, 2019 My mead started to drop clear during the week so i thought i would take a reading. Its been in the demijohn for 4 weeks now and its down to 1.038 from 1.145. I had a little taste and its quite sweet but very nice. You can certainly taste the alcohol! Im pretty sure its done only because i used bread yeast and don't reckon it could handle much more alcohol than 14%. Should i cold crash it for a bit so the yeast cake compacts a little before i bottle it up? 3 Link to comment Share on other sites More sharing options...
The Captain!! Posted January 19, 2019 Share Posted January 19, 2019 3 hours ago, Rowbrew said: My mead started to drop clear during the week so i thought i would take a reading. Its been in the demijohn for 4 weeks now and its down to 1.038 from 1.145. I had a little taste and its quite sweet but very nice. You can certainly taste the alcohol! Im pretty sure its done only because i used bread yeast and don't reckon it could handle much more alcohol than 14%. Should i cold crash it for a bit so the yeast cake compacts a little before i bottle it up? You going for a carbonated mead or still? id probably CC anyway to be honest. Link to comment Share on other sites More sharing options...
Rowbrew Posted January 19, 2019 Share Posted January 19, 2019 Hey Cap, goin for a still mead for my first one, then if i decide to make more in the future i may try a sparkling one Link to comment Share on other sites More sharing options...
The Captain!! Posted January 19, 2019 Share Posted January 19, 2019 Just now, Rowbrew said: Hey Cap, goin for a still mead for my first one, then if i decide to make more in the future i may try a sparkling one Goodsh!t. Looking forward to hearing how it goes with a bit of aging mate. Link to comment Share on other sites More sharing options...
Rowbrew Posted January 19, 2019 Share Posted January 19, 2019 Yeah ill let ya know in a year or two! Haha. But honestly i reckon it'll be good to drink in a couple of months. Its so lovely and sweet and full of flavour 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted January 20, 2019 Share Posted January 20, 2019 14 hours ago, Rowbrew said: Yeah ill let ya know in a year or two! Haha. But honestly i reckon it'll be good to drink in a couple of months. Its so lovely and sweet and full of flavour Well going on Ben’s first one I think his was gone in a couple of months ha ha. I so need to do this. Link to comment Share on other sites More sharing options...
Pezzza Posted January 20, 2019 Share Posted January 20, 2019 15 hours ago, Rowbrew said: Hey Cap, goin for a still mead for my first one, then if i decide to make more in the future i may try a sparkling one Hey there RB - can you point me towards the festive mead recipe - for the future - got a mad honey mate and he has talked about mead before... and he has a stash of old Coopers bottles I am negotiating with him to borrow for a while to put to good use - if I do a mead maybe I close the deal And I actually love the idea of a sparkling mead!?! Link to comment Share on other sites More sharing options...
Rowbrew Posted January 20, 2019 Share Posted January 20, 2019 Hey Bearded Burbler, i got my recipe from here https://aussiehomebrewer.com/threads/jao-the-ultimate-beginners-mead-recipe.32762/ Have a read, it will tell you more than i know about making mead 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 20, 2019 Share Posted January 20, 2019 Thanks RB - good stuff. 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 20, 2019 Share Posted January 20, 2019 Russian Imperial Stout as per the Coopers Recipe pages Stout Dark Ale Lager 1kg Dextrose Made to 20L OG 1.093 In fermenting freezer at 18° Might be ready for winter 5 Link to comment Share on other sites More sharing options...
Pezzza Posted January 20, 2019 Share Posted January 20, 2019 1 hour ago, Shamus O'Sean said: Russian Imperial Stout as per the Coopers Recipe pages In fermenting freezer at 18° Might be ready for winter Wow Shamus - that'll put hairs on yer chest!!! What sort of ABV will this baby end up at? Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 20, 2019 Share Posted January 20, 2019 1 hour ago, Bearded Burbler said: Wow Shamus - that'll put hairs on yer chest!!! What sort of ABV will this baby end up at? I predict 10% in the bottle. It will be a sipping beer. I have not done a stout/porter for a while so I thought I would go big. 2 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 20, 2019 Share Posted January 20, 2019 Would this benefit from any steeping of speciality grains ? 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 21, 2019 Share Posted January 21, 2019 22 hours ago, PaddyBrew2 said: Would this benefit from any steeping of speciality grains ? With all the other stuff in it dunno whether there would be room for much more Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 21, 2019 Share Posted January 21, 2019 59 minutes ago, Bearded Burbler said: With all the other stuff in it dunno whether there would be room for much more 7am 21-01-19 7pm 21-01/19 Yup. Not much room. 3 1 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 21, 2019 Share Posted January 21, 2019 Holy crap. That’s rigorous Link to comment Share on other sites More sharing options...
The Captain!! Posted January 21, 2019 Share Posted January 21, 2019 Bloody stout everywhere by now!!!! 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 21, 2019 Author Share Posted January 21, 2019 (edited) ABV will depend on the FG. I made a stout last year that started at 1.0855, and finished at 1.020 for about 8.6% ABV. Would have been around 9% if I'd bottled it. Bloody tamest stout fermentation in the history of everything, it only produced an inch or so of krausen the whole time. Edited January 21, 2019 by Otto Von Blotto 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 21, 2019 Share Posted January 21, 2019 (edited) 10 hours after pitching Edited January 21, 2019 by Ben 10 4 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 22, 2019 Share Posted January 22, 2019 ale yeast at 12°c to slow it down 1 Link to comment Share on other sites More sharing options...
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