UncleStavvy Posted April 11, 2020 Share Posted April 11, 2020 15 hours ago, iBooz2 said: @UncleStavvy Bump the temp up to 20 C or a bit more, get it working then drop it back down to 18. I did that with my first Coopers commercial yeast batch. Cheers - AL All good this morning Al. Thanks for calming me down 1 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 12, 2020 Share Posted April 12, 2020 I’ve got a Golden Saaz Pilsner fermenting in the brew fridge at 12 degrees, currently day 8 of fermentation and still bubbling its ar#e off 2 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted April 12, 2020 Share Posted April 12, 2020 2 hours ago, ChristinaS1 said: This blow off tube on this batch still hasn't started to bubble; it is now 27 hours. It is bubbling now. Whew! Cheers, Christina. 3 Link to comment Share on other sites More sharing options...
UncleStavvy Posted April 12, 2020 Share Posted April 12, 2020 Can relate..... 2 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted April 13, 2020 Share Posted April 13, 2020 On 4/1/2020 at 2:39 PM, ChristinaS1 said: Put this down today, modelled after an American craft NEIPA. Used some of the hops I bough in bulk. The little vacuum sealer I bought works pretty good. Juicy Bits Pale Ale 1.7kg Mexican Cervesa 1.5kg Light LME 850gm Superior Pale Ale 150gm Carapils 150gm flaked oats 40gm Cents @ F0 20gm Citra @ 75C / 179F. 20gm Mosaic @ 75C 20gm El Dorado @ 75C Clarity Ferm 23L RO water 10gm Citra x 4 day DH 10gm Mosaic x 4 day DH El Dorado x 4 day DH Gen 2 WLP95 Burlington Ale pitched @ 1:45p.m. @ 18.5C. Fridge set to 18C. OG 1.053; FG 1.013; IBU 27; ABV 5.2%; BU:GU 0.52. Just had my first taste of this last night and it turned out really nice. I can pick out the Citra but it doesn't dominate or overpower the flavour, the way Citra sometimes can. Nicely balanced. Quite pleased with this brew. Cheers, Christina. 2 Link to comment Share on other sites More sharing options...
Titan Posted April 13, 2020 Share Posted April 13, 2020 Well my brewday came and went with only 1 hitch. Starter had not settled enough so had to pitch the whole 4l which gives me 26l in the fv. OG is 1.075 down from 1.080 after adding the starter. Lag time about 10 hours before evidence of active ferment. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 13, 2020 Author Share Posted April 13, 2020 Adding isinglass to mine today and polyclar tomorrow, and will keg it this weekend. Hopefully my new bag arrives this week so I can brew again on the weekend and get another one done. Probably won't drink any of it until the second one is ready, that way I can get two more done while these two are on tap. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted April 14, 2020 Share Posted April 14, 2020 Following the OVB regime, I Isinglass-ed my California Riptide Pale Ale and my Abbey Dubbel yesterday and Polyclar-ed them tonight. Looking to keg on the weekend. Is it okay to put 9-10L of brew into 19L corny kegs? Anything I should know first? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 14, 2020 Author Share Posted April 14, 2020 Should be fine, it just won't take as long to carbonate. 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted April 14, 2020 Share Posted April 14, 2020 10 hours ago, Shamus O'Sean said: Following the OVB regime, I Isinglass-ed my California Riptide Pale Ale and my Abbey Dubbel yesterday and Polyclar-ed them tonight. Looking to keg on the weekend. Is it okay to put 9-10L of brew into 19L corny kegs? Anything I should know first? Not sure i would have fined a dubbel mate but each to there own. As kelsey says you wont have a problem with the half filled keg other than it will run out of beer quicker than usual 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted April 14, 2020 Share Posted April 14, 2020 My westy 12 is down to 1.020 from a starting gravity of 1.091. Temp is up to 27c and will be held there till the end. Quite interesting tasting the sample. Classic plum and raisin tastes from the special b malt and free of solventy alcohol flavour but a touch more bitter than expected. Still it seems to be coming along nicely. 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 15, 2020 Share Posted April 15, 2020 Day 11 of fermentation @ 12 degrees is my Golden Saaz Pilsner, and she’s still bubbling in the airlock ( has slowed down a little ), should I up the temp a bit to finish it off ? Thoughts ? Im not in any great hurry for it to finish though. CheersRD44 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted April 15, 2020 Share Posted April 15, 2020 3 minutes ago, Red devil 44 said: Day 11 of fermentation @ 12 degrees is my Golden Saaz Pilsner, and she’s still bubbling in the airlock ( has slowed down a little ), should I up the temp a bit to finish it off ? Thoughts ? Im not in any great hurry for it to finish though. CheersRD44 Id give it a gravity check mate. If its within 6 or 7 points or so of expected gravity I'd let it start rising in temp to finish off. Link to comment Share on other sites More sharing options...
Pezzza Posted April 15, 2020 Share Posted April 15, 2020 (edited) 7 minutes ago, Red devil 44 said: Day 11 of fermentation @ 12 degrees is my Golden Saaz Pilsner, and she’s still bubbling in the airlock ( has slowed down a little ), should I up the temp a bit to finish it off ? Thoughts ? Im not in any great hurry for it to finish though. CheersRD44 Hey Red in the AG world we mostly do a di-acetyl rest... to ensure the festive yeasties process any DiAcetyl... so would raise it maybe up to 18 to leave the Yeasts process through that. @Otto Von Blotto Kelsey put me on the right track for this and Palmer says same... so wouldn't hurt to raise it to 18 for a few days to let the yeasts power through any of that unwanted metabolite... and then do a slow cool back down to encourage the yeasts to do a clean-up. Kelsey might have a better time regarding time for the 18 deg C but would suggest a few days.... And Greeny I think is saying similar... just sailed in as I was posting my comment... Cheers @Greeny1525229549 Greeny 1 minute ago, Greeny1525229549 said: If its within 6 or 7 points or so of expected gravity I'd let it start rising in temp to finish off. Edited April 15, 2020 by Bearded Burbler Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 15, 2020 Share Posted April 15, 2020 10 minutes ago, Bearded Burbler said: Hey Red in the AG world we mostly do a di-acetyl rest... to ensure the festive yeasties process any DiAcetyl... so would raise it maybe up to 18 to leave the Yeasts process through that. @Otto Von Blotto Kelsey put me on the right track for this and Palmer says same... so wouldn't hurt to raise it to 18 for a few days to let the yeasts power through any of that unwanted metabolite... and then do a slow cool back down to encourage the yeasts to do a clean-up. Kelsey might have a better time regarding time for the 18 deg C but would suggest a few days.... And Greeny I think is saying similar... just sailed in as I was posting my comment... Cheers @Greeny1525229549 Greeny Cheers BB 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 15, 2020 Share Posted April 15, 2020 11 minutes ago, Greeny1525229549 said: Id give it a gravity check mate. If its within 6 or 7 points or so of expected gravity I'd let it start rising in temp to finish off. Cheers Greeny, I’ll check it now Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 15, 2020 Share Posted April 15, 2020 Golden Saaz Pilsner gravity @ 1010, Morgan’s Lager Yeast says between 9-15 degrees, ideal temp 12 so fermenting at 12, Greeny or BB would it still be ok to take it up to 18 to finish off ? Link to comment Share on other sites More sharing options...
Pezzza Posted April 15, 2020 Share Posted April 15, 2020 (edited) 18 minutes ago, Red devil 44 said: Golden Saaz Pilsner gravity @ 1010, Morgan’s Lager Yeast says between 9-15 degrees, ideal temp 12 so fermenting at 12, Greeny or BB would it still be ok to take it up to 18 to finish off ? Mate I would let it rise back up to 18 to tidy up Di-Acetyl or any unwanted metabolites... but best we ask the big gun Brewers @Otto Von Blotto and @Greeny1525229549 for their input too mate. I reckon then maybe 4-5 days at 18 (more like a week in the below sequence which cannot hurt) and then slowly like 2-3 deg per day after that to take it back down to say 3 or so deg C before keg up. The below is my bodgied up day by day sequence table from earlier inf from Kelsey @Otto Von Blotto and then some Palmer (How to Brew Book) inf... think Kelsey might do 10 - I do 12 deg C. And yeah let it come up naturally - slowly up to 18 don't rush it. And I don't do as many SG tests... meself.... but the sequence of testing there is basically identifying when ferment has stabilised and it is time then to push the yeast into clean-up mode. So then take it back down slowly - don't madly rush it.... cooling the yeasts slowly encourages them to go into the clean-up mode. A severe temp change is not good either when you go up to 18 for the DiAcetyl Rest and back down for the Clean-up - shock changes in Temp can put yeast under stress and cause autolysis - where they spew their guts basically to coin the vernacular and provide unwanted vegemite flavours - but I think that such temp change will likely need to be extreme. Edited April 15, 2020 by Bearded Burbler Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 15, 2020 Share Posted April 15, 2020 6 minutes ago, Bearded Burbler said: Mate I would let it rise back up to 18 to tidy up Di-Acetyl or any unwanted metabolites... but best we ask the big gun Brewers @Otto Von Blotto and @Greeny1525229549 for their input too mate. I reckon then maybe 4-5 days at 18 (more like a week in the below sequence which cannot hurt) and then slowly like 2-3 deg per day after that to take it back down to say 3 or so deg C before keg up. The below is my bodgied up day by day sequence table from earlier inf from Kelsey @Otto Von Blotto and then some Palmer (How to Brew Book) inf... think Kelsey might do 10 - I do 12 deg C. And yeah let it come up naturally - slowly up to 18 don't rush it. And I don't do as many SG tests... meself.... but the sequence of testing there is basically identifying when ferment has stabilised and it is time then to push the yeast into clean-up mode. So then take it back down slowly - don't madly rush it.... cooling the yeasts slowly encourages them to go into the clean-up mode. A severe temp change is not good either when you go up to 18 for the DiAcetyl Rest and back down for the Clean-up - shock changes in Temp can put yeast under stress and cause autolysis - where they spew their guts basically to coin the vernacular and provide unwanted vegemite flavours - but I think that such temp change will likely need to be extreme. Ok mate cheers for the assistance, oh and I must be one of few Aussies who don’t like Vegemite, so don’t want that flavour in my beer 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted April 15, 2020 Share Posted April 15, 2020 30 minutes ago, Red devil 44 said: Golden Saaz Pilsner gravity @ 1010, Morgan’s Lager Yeast says between 9-15 degrees, ideal temp 12 so fermenting at 12, Greeny or BB would it still be ok to take it up to 18 to finish off ? BB gives good advice. Morgan's lager yeast I used a few times in my early days. It is quite a good lager yeast actually ( rumoured to be Mauribrew 497 ). 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 15, 2020 Share Posted April 15, 2020 1 minute ago, Greeny1525229549 said: BB gives good advice. Morgan's lager yeast I used a few times in my early days. It is quite a good lager yeast actually ( rumoured to be Mauribrew 497 ). Cheers Greeny, appreciate your advice 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted April 15, 2020 Share Posted April 15, 2020 12 hours ago, Greeny1525229549 said: Not sure i would have fined a dubbel mate but each to there own Rookie mistake. Never brewed this style before. I hope it does not suffer too much as a result. The SG samples had a nice spicy taste and aroma to them. 1 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted April 15, 2020 Share Posted April 15, 2020 11 minutes ago, Shamus O'Sean said: Rookie mistake. Never brewed this style before. I hope it does not suffer too much as a result. The SG samples had a nice spicy taste and aroma to them. No no it will still be a good beer mate. Just find them a little more Belgiany with some yeast left in there. I usually do a short cold crash and bottle or on the odd occasion keg. A less yeast one might be more to your taste and thats what counts in the end. 2 Link to comment Share on other sites More sharing options...
Titan Posted April 15, 2020 Share Posted April 15, 2020 My Eisbock is purring along nicely. 20200416_062857.mp4 3 Link to comment Share on other sites More sharing options...
UncleStavvy Posted April 16, 2020 Share Posted April 16, 2020 Oops.... Didn't read the recipe properly now did I. Tipped in the whole can of TCDME into this dark ale instead of 750g. I guess the final product will be higher ABV and darker. Any thoughts on what FG to look for starting SG was 1.042 Link to comment Share on other sites More sharing options...
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