Pezzza Posted November 8, 2019 Share Posted November 8, 2019 10 hours ago, BlackSands said: The other benefit of Clarityferm, and the clue is in the name, is it's also a great clarifying agent! Yes from what I have read up since... that was its original purpose... 1 Link to comment Share on other sites More sharing options...
BlackSands Posted November 9, 2019 Share Posted November 9, 2019 On 11/3/2019 at 4:47 PM, BlackSands said: Back To Roots NZPA As mentioned in the brew day thread, there's several NZ hops that seem to have either fallen into disfavour, are underrated, or have simply largely been overlooked, probably displaced by more recent new world varieties. So, I thought it might be fun to revisit two hops I used as a kid, Green Bullet and Sticklebract and try another classic NZ hop, Dr Rudi for the first time. I purchased from a LHBS that I've never used before - THEY vacuum seal their hops. The aroma of the hop bags was noticeably more potent than the hops a usually buy from elsewhere. Dr Rudi was particularly pleasing to my olfactory nerves! CC'ing this one at the moment. I was actually a little suspicious about the grains when I received them. There's a few hundred grams of supernova in the mix - the only specialty malt in fact and though it has a similar appearance to a med. crystal I couldn't really see it in the grain mix. I thought the resultant wort looked lighter than expected too. Today... I drew off a sample and it is looking very pale. It should be a light amber colour but this is more a light yellow hue - more like my golden ales, so I am now wondering if the brew store had either forgotten the supernova or used something different by mistake? Anyway, it's looking pretty clear already after a few days CC so I'll give it a day or two more and then bottle it up... 3 Link to comment Share on other sites More sharing options...
ben 10 Posted November 12, 2019 Share Posted November 12, 2019 My white IPA/ NEIPA received it's second dry hop today. 4 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 12, 2019 Author Share Posted November 12, 2019 Bumped the centenarillo ale up to 21 yesterday. Probably take a proper FG sample either tomorrow or Thursday and another one a couple of days later. Gotta check the bar sample first. 1 Link to comment Share on other sites More sharing options...
Ocean's of Ale- Posted November 12, 2019 Share Posted November 12, 2019 Just pitched yeast (tandaco bakers yeast..no just kidding ) on my extract ginger beer. also i have got a pear graff down, i put a shot of whisky in the airlock & the fridge has a single malt fragrance about it! 1 Link to comment Share on other sites More sharing options...
ozlizard Posted November 12, 2019 Share Posted November 12, 2019 1 hour ago, Ben 10 said: My white IPA/ NEIPA received it's second dry hop today. Also did mine today, first dry hop at day 2 40 citra, 30 Chinook and 30 hersbrucker. Day 4 will be 50 chinook and 50 hersbrucker. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted November 12, 2019 Share Posted November 12, 2019 21 minutes ago, Jumping jack flash said: (tandaco bakers yeast. Makes a perfectly good mead that yeast. 1 Link to comment Share on other sites More sharing options...
Ocean's of Ale- Posted November 12, 2019 Share Posted November 12, 2019 18 minutes ago, Ben 10 said: Makes a perfectly good mead that yeast. Haha, ill take your word for it benny. A guy i know who makes his own spirts told me he use bakers yeast for his wash before running it though his still, might work, probly not to tasty in a your pale ale iam guessing. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted November 12, 2019 Share Posted November 12, 2019 13 minutes ago, Jumping jack flash said: Haha, ill take your word for it benny. It does, search Mead on here. I also may know something about that other thing. May or may not use the same too. 1 1 Link to comment Share on other sites More sharing options...
Ocean's of Ale- Posted November 12, 2019 Share Posted November 12, 2019 8 minutes ago, Ben 10 said: I also may know something about that other thing. May or may not use the same too. Mmm little cryptic there benny haha I'd like to make some mead up, i just don't like the thought of being down 1 fv for 3+ months, "Masters of malt" online whisky merchants sell mead v/ cheap excellent english & irish mead. Link to comment Share on other sites More sharing options...
Norris! Posted November 12, 2019 Share Posted November 12, 2019 I will dry hop the pale ale I have brewing tonight after the grain bag finishes in the sodium perc. 50g of galaxy, mosaic, and amarillo in: 4kg of BB pale ale malt .8kg BB wheat malt .8kg of flaked oats At 21l 1.049ish OG. FG is 1.010. New England yeast from lallemand, or whatever their name is. The sample tastes nice and smells pretty good, fingers crossed. I am super paranoid about my beers after my last batch tasted off. I need to try one from the keg and bottle again to see if it has changed, but I am not holding my breath on that batch. It has totally messed up my pipeline. 2 kegs are almost empty, really light, and the third has the off batch in it, so I have some brewing in front of me....not that I mind to much. 3 1 Link to comment Share on other sites More sharing options...
ozlizard Posted November 12, 2019 Share Posted November 12, 2019 6 hours ago, Norris! said: The sample tastes nice and smells pretty good, fingers crossed. I am super paranoid about my beers after my last batch tasted off. Looks like a good brew there, good luck with it! 2 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted November 12, 2019 Share Posted November 12, 2019 Put this down today: Cents & Mosaic APA 1.7kg Coopers Lager 1.3kg LME 400gm 2-row base malt 275gm Munich 200gm malted wheat 5gm Mosaic x 20 minutes 15gm Centennial x 10 minutes 10gm Centennial x 4 minutes 15gm Mosaic x 20 minute hop stand 15gm Centennial x 20 minute hop stand 15gm Mosaic DH x 48 hours 15gm Centennial DH x 48 hours. 23L 10mL Clarity Ferm 14gm ale/lager blend OG 1.047; FG 1.011; ABV 4.7% keg, 5.1% bottle; IBU 33.5; EBC 8.6; BU:GU 0.75 Brew day went well. Looking forward to this. Cheers, Christina. 10 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted November 13, 2019 Share Posted November 13, 2019 (edited) Just dry hopped the NEIPA. 2 days fermenting. High Krausen 25 gms each of simcoe, galaxy and Amarillo. Same will be dry hopped Saturday Edited November 13, 2019 by PaddyBrew2 6 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 14, 2019 Author Share Posted November 14, 2019 Checked the SG on my centenarillo ale earlier, sitting at 1.012 so it's probably pretty much done, after all it's been in there for 8 days. I'll check it again Saturday and if it's the same I'll begin the cold crash. It'll have a bit longer CC this time as I'll be in Melbourne from next Thursday through the Monday, so it'll be kegged on the Tuesday. Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted November 15, 2019 Share Posted November 15, 2019 Did the second part of my NEIPA dry hop. Took a sample and she looks almost done after four days. Not a surprise as the yeast used is from the same guys who do Nottingham. Certainly has the colour of an NEIPA and she tastes effing good. A tad bitter but should settle down 8 Link to comment Share on other sites More sharing options...
Pezzza Posted November 15, 2019 Share Posted November 15, 2019 On 11/13/2019 at 3:56 AM, ChristinaS1 said: Put this down today: Cents & Mosaic APA OG 1.047; FG 1.011; ABV 4.7% keg, 5.1% bottle; IBU 33.5; EBC 8.6; BU:GU 0.75 Hey Christina - are you gunna force-carb.... guess yes is prolly the answer as your Bottle ABV has gone up... Have only just done my very first ever keg and force carbed it - was all fine - but am wondering whether I should have a crack at secondary ferment in the keg as recommended by @PB2... 1 Link to comment Share on other sites More sharing options...
Pezzza Posted November 15, 2019 Share Posted November 15, 2019 (edited) On 11/14/2019 at 3:56 PM, Otto Von Blotto said: Checked the SG on my centenarillo ale earlier, sitting at 1.012 so it's probably pretty much done, after all it's been in there for 8 days. I'll check it again Saturday and if it's the same I'll begin the cold crash. It'll have a bit longer CC this time as I'll be in Melbourne from next Thursday through the Monday, so it'll be kegged on the Tuesday. …. trawling the HB shops of the capital of Victoria then Kelsey? Edited November 15, 2019 by Bearded Burbler Link to comment Share on other sites More sharing options...
ChristinaS1 Posted November 15, 2019 Share Posted November 15, 2019 (edited) 4 hours ago, Bearded Burbler said: Hey Christina - are you gunna force-carb.... guess yes is prolly the answer as your Bottle ABV has gone up... Have only just done my very first ever keg and force carbed it - was all fine - but am wondering whether I should have a crack at secondary ferment in the keg as recommended by @PB2... Hi BB. Yup, I am fast carbing the keg and only bottling what does not fit into the keg. I think it makes sense to keg and fast carb hoppy brews, so as to have more time to drink them before the hops start to fade. One of the beers I have on tap now is a malty Oktoberfest. I fast carbed it but that was probably a waste of gas as it didn't taste all that good initially. It has been in the keg for just over three weeks now and is starting to improve. Might as well have naturally carbonated it as it needed to mature more....Going forward I will bottle malty brews like Oktoberfest, and stout, but English Bitters might be good candidates for naturally carbonating in the keg (or bottle). I have used PB2's method once already; that was English Bitter. I don't have a splitter or manifold, so carbing in the keg at serving pressure is not really an option for me. I can only have one keg attached to the gas at a time. Cheers, Christina. Edited November 15, 2019 by ChristinaS1 1 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted November 15, 2019 Share Posted November 15, 2019 Hey Christina. What’s your pressure settings when you want to fast carb? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 15, 2019 Author Share Posted November 15, 2019 7 hours ago, Bearded Burbler said: …. trawling the HB shops of the capital of Victoria then Kelsey? Nah, not likely to have anything I can't get up here anyway 1 Link to comment Share on other sites More sharing options...
Pezzza Posted November 16, 2019 Share Posted November 16, 2019 9 hours ago, Otto Von Blotto said: Nah, not likely to have anything I can't get up here anyway What about some Vic Secret!?! 1 Link to comment Share on other sites More sharing options...
ozlizard Posted November 16, 2019 Share Posted November 16, 2019 18 hours ago, PaddyBrew2 said: Did the second part of my NEIPA dry hop. Took a sample and she looks almost done after four days. Not a surprise as the yeast used is from the same guys who do Nottingham. Certainly has the colour of an NEIPA and she tastes effing good. A tad bitter but should settle down Nice colour there paddy. Yours was quick, mine is still bubbling at day 7! 2 Link to comment Share on other sites More sharing options...
Pezzza Posted November 16, 2019 Share Posted November 16, 2019 3 minutes ago, ozlizard said: Nice colour there paddy. Yours was quick, mine is still bubbling at day 7! Must have lower pressure over there in WA and it's easier to let the bubbles out so ferments faster It's either that or the power of @PaddyBrew2's pet Leprechaun over the yeast in the FV I suspect?! 1 1 Link to comment Share on other sites More sharing options...
ozlizard Posted November 16, 2019 Share Posted November 16, 2019 Yeah different yeast is probably the reason, although air pressure and leprechauns are equally possible! 1 Link to comment Share on other sites More sharing options...
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