not so newb now Posted June 20, 2020 Share Posted June 20, 2020 7 hours ago, Clinto73 said: Many Thanks Norris for the encouragement man ! You know got me thinking to dry hop some cascade in my cider in a few days.. Cheers Clint Cascade worked a treat for me....... also threw 2 tins of passion fruit pulp in with the brew. 23-4 l of apple juice (think I used berri originally) 2 tins of pulp 1 kg dex cider yeast dry hopped on day 7 with 30g cascade (went up to 60g after the first batch) bottled day 14 killer! going to drop the Nelson in this one for a trail. 3 Link to comment Share on other sites More sharing options...
UncleStavvy Posted June 20, 2020 Share Posted June 20, 2020 Just tested the Draught at 1.016. Beer Designer says it should ferment down to 1.012 so it's got a bit more to go yet but it's only day 6. The fresh draught recipe doesn't ask for it but I was going to do a dry hop of 12g Cascade anyway. @King Ruddagerrecommends 5 days before bottling so maybe Monday ish, dunno, havent done one before? Link to comment Share on other sites More sharing options...
James Lao Posted June 20, 2020 Share Posted June 20, 2020 Got this one in the other night CSM IPA (Partial Long and Shoddy!!) Brewed 18/6/20 Coopers Lager can 0.75kg LDME 0.25kg Wheat DME 1.5kg Maris Otter ( 7L mash in oven set to 66degC for 120mins, 2L sparge, 35min boil) 0.2kg Carmunich II 0.4kg white sugar HOPS 25g Citra and Simcoe 10mins 25g Citra, Simcoe, Mosaic 5 mins Allowed to cool for 10 mins before actively cooling with iced water From Maris Otter mash, got 4.8L into FV at 1.058, this gives me 58% brew house efficiency. Can improve efficiency by using a better strainer. Only used a 10cm sieve from Coles.. Or get a proper grain bag. US05 1.5L starter IBUs 51 OG 1.058 FG 1.013 Keg 5.9% Bottle 6.3% Cheers legends James 4 Link to comment Share on other sites More sharing options...
King Ruddager Posted June 20, 2020 Share Posted June 20, 2020 3 hours ago, UncleStavvy said: but I was going to do a dry hop of 12g Cascade anyway. @King Ruddager also recommends doubling that, at least! Link to comment Share on other sites More sharing options...
The Captain!! Posted June 20, 2020 Share Posted June 20, 2020 3 hours ago, UncleStavvy said: Just tested the Draught at 1.016. Beer Designer says it should ferment down to 1.012 so it's got a bit more to go yet but it's only day 6. The fresh draught recipe doesn't ask for it but I was going to do a dry hop of 12g Cascade anyway. @King Ruddagerrecommends 5 days before bottling so maybe Monday ish, dunno, havent done one before? I’m an idiot I’d be dry hopping that at 40-120g ha ha ha nah. Probably around the 40-50g mark. I wouldn’t get anything out of 12g 1 Link to comment Share on other sites More sharing options...
Clinto73 Posted June 20, 2020 Share Posted June 20, 2020 18 hours ago, not so newb now said: Cascade worked a treat for me....... also threw 2 tins of passion fruit pulp in with the brew. 23-4 l of apple juice (think I used berri originally) 2 tins of pulp 1 kg dex cider yeast dry hopped on day 7 with 30g cascade (went up to 60g after the first batch) bottled day 14 killer! going to drop the Nelson in this one for a trail. Thats a terrific sounding brew there NSNB ! How did the passionfruit flavour come out in the brew ? How long in the bottle did you leave it before tastings ? I hear around 3 months before the cider gets fully carbed up. I have only about 20g or so of cascade so going to dry hop tomorrow me thinks Cheers Clint Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 21, 2020 Author Share Posted June 21, 2020 Pitched my red ale yesterday, temp was about 19 degrees and came down to 18 pretty quickly. I'll have a look today and see whether it's got a krausen happening, I expect it will by then. 3 Link to comment Share on other sites More sharing options...
UncleStavvy Posted June 21, 2020 Share Posted June 21, 2020 Fresh Draught is done at 1.012. Tasted the first sample then took a freshy to cross check the SG. Chuxed 20g cascade hops in this morning and start bringing up the temp to 18° for a diacetyl rest. Pretty much took a fresh chux, put the hop pellets in the middle and tied a knot. I snapped on a new pair of latex gloves for this gig, then removed the kraussen collar and lid, dropped in the hops and refitted the lid. Really hoping this all turns out OK as the beer tasted really good, even at 12 deg. 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 22, 2020 Author Share Posted June 22, 2020 Small krausen on the red ale around 11am when I checked it, which was about 21 hours after pitching. Will do my usual progress SG sample on Wednesday. Batch itself was the target 21 litres, so will obviously get a full keg pretty easily. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted June 22, 2020 Share Posted June 22, 2020 8 hours ago, UncleStavvy said: I snapped on a new pair of latex gloves for this gig I reckon that is a good idea Stavvlus! Well played. Link to comment Share on other sites More sharing options...
Pezzza Posted June 22, 2020 Share Posted June 22, 2020 2 hours ago, Otto Von Blotto said: Batch itself was the target 21 litres, so will obviously get a full keg pretty easily. Do you keep the remnants in another keg and then blend up a leftover keg Kelsey? Guess one has to keep it all sterile and in an anoxic environment... I try to either bottle or do something with the valuable brew.... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 22, 2020 Author Share Posted June 22, 2020 50 minutes ago, Bearded Burbler said: Do you keep the remnants in another keg and then blend up a leftover keg Kelsey? Guess one has to keep it all sterile and in an anoxic environment... I try to either bottle or do something with the valuable brew.... No, not enough left after SG samples and pouring a couple of glasses on kegging day to clear the tap area of crap to be worth bothering, which is why I dropped to 21 litre batches in the first place. I used to do it with 25 litre batches though. 1 Link to comment Share on other sites More sharing options...
not so newb now Posted June 23, 2020 Share Posted June 23, 2020 On 6/21/2020 at 7:58 AM, Clinto73 said: Thats a terrific sounding brew there NSNB ! How did the passionfruit flavour come out in the brew ? How long in the bottle did you leave it before tastings ? I hear around 3 months before the cider gets fully carbed up. I have only about 20g or so of cascade so going to dry hop tomorrow me thinks Cheers Clint Does come through nicely, ok at 2 weeks but definitely better the longer you leave it, three months would be great...... don’t like em sweet and this one comes out almost like a sav Blanc 1 Link to comment Share on other sites More sharing options...
Pale Man Posted June 23, 2020 Share Posted June 23, 2020 On 6/20/2020 at 4:18 PM, James Lao said: Got this one in the other night CSM IPA (Partial Long and Shoddy!!) Brewed 18/6/20 Coopers Lager can 0.75kg LDME 0.25kg Wheat DME 1.5kg Maris Otter ( 7L mash in oven set to 66degC for 120mins, 2L sparge, 35min boil) 0.2kg Carmunich II 0.4kg white sugar HOPS 25g Citra and Simcoe 10mins 25g Citra, Simcoe, Mosaic 5 mins Allowed to cool for 10 mins before actively cooling with iced water From Maris Otter mash, got 4.8L into FV at 1.058, this gives me 58% brew house efficiency. Can improve efficiency by using a better strainer. Only used a 10cm sieve from Coles.. Or get a proper grain bag. US05 1.5L starter IBUs 51 OG 1.058 FG 1.013 Keg 5.9% Bottle 6.3% Cheers legends James Sounds like a delicious beer. 1 Link to comment Share on other sites More sharing options...
UncleStavvy Posted June 23, 2020 Share Posted June 23, 2020 Fresh Draught be chillin now. Will take a while for the fridge to bring the temp down. In the meantime, when are you supposed to remove the hop bag? Or does it stay in until bulk priming time? Link to comment Share on other sites More sharing options...
UncleStavvy Posted June 24, 2020 Share Posted June 24, 2020 59 minutes ago, UncleStavvy said: when are you supposed to remove the hop bag? Saw in another post @Beerlust pulls the dry hop bag prior to cold crash so its out. Shame the wet hops look like a cow patty as the aroma was incredible. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted June 24, 2020 Share Posted June 24, 2020 9 hours ago, UncleStavvy said: Saw in another post @Beerlust pulls the dry hop bag prior to cold crash so its out. Shame the wet hops look like a cow patty as the aroma was incredible. I only leave my dry hops in for three days now. I had some beers with a bit of a grassy taste when I left them longer. No issue since my three day regime. 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted June 24, 2020 Share Posted June 24, 2020 Vienna Lager was at 1.021 this morning. Not quite just under 1.020, so I upped the temperature to 15C. Tonight it was 1.018 so up to 18C for the diacetyl rest for two days or until SG is stable. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted June 24, 2020 Share Posted June 24, 2020 2 hours ago, Shamus O'Sean said: Vienna Lager What was your Malt Bill and Yeast Shamus? Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted June 24, 2020 Share Posted June 24, 2020 9 hours ago, Bearded Burbler said: What was your Malt Bill and Yeast Shamus? Hey BB, 3kg Vienna 1.2kg Pilsner 0.764kg Caramunich I 0.12kg Carafa Special II 0.14kg Victory W-34/70 yeast link to full recipe 1 Link to comment Share on other sites More sharing options...
Pezzza Posted June 25, 2020 Share Posted June 25, 2020 10 hours ago, Shamus O'Sean said: link to full recipe Aaaah that was that beauty with your lovely photo documentary thanks Shamus! But I am somewhat saddened and surprised that @Beerlust Lusty has not lambasted you for your use of the splendid Hop we all have come to know and love named......... Magnum?! Maybe Lusty has been away and "off-site" for a while or has finally realised that Magnum is a beneficial hop after all? 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted June 25, 2020 Share Posted June 25, 2020 1 hour ago, Bearded Burbler said: Aaaah that was that beauty with your lovely photo documentary thanks Shamus! But I am somewhat saddened and surprised that @Beerlust Lusty has not lambasted you for your use of the splendid Hop we all have come to know and love named......... Magnum?! Maybe Lusty has been away and "off-site" for a while or has finally realised that Magnum is a beneficial hop after all? I’ve heard of the Tom Selleck IPA, drank it in the US 2 yrs ago 1 Link to comment Share on other sites More sharing options...
Beerlust Posted June 25, 2020 Share Posted June 25, 2020 3 hours ago, Bearded Burbler said: ...But I am somewhat saddened and surprised that @Beerlust Lusty has not lambasted you for your use of the splendid Hop we all have come to know and love named......... Magnum?! The ten words you have placed between "splendid" & "Magnum" is not a proper representation of the true distance between those two words. It is much further. 3 hours ago, Bearded Burbler said: ...Maybe Lusty has been away and "off-site" for a while or has finally realised that Magnum is a beneficial hop after all? Roll every last piece of it you have into a ball & position it somewhere near where you like to sit & have a drink. It'll keep the flies away from your beer. Lusty. 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 25, 2020 Author Share Posted June 25, 2020 (edited) On 6/24/2020 at 8:19 PM, Shamus O'Sean said: Vienna Lager was at 1.021 this morning. Not quite just under 1.020, so I upped the temperature to 15C. Tonight it was 1.018 so up to 18C for the diacetyl rest for two days or until SG is stable. It would have been fine to just go straight to 18. Waiting for it to drop 3 points isn't gonna make a difference to the flavour, and it likely would have taken most of the day to get to 15 anyway. The key is to let it come up on its own without an external heat source. If it doesn't get up in a day then apply heat. I usually let mine begin to rise in the low 1.020s. Edited June 25, 2020 by Otto Von Blotto 2 Link to comment Share on other sites More sharing options...
Pale Man Posted June 25, 2020 Share Posted June 25, 2020 Sparkling Ale. Coopers Sparkling Ale Can 1.5 of Muntons liquid malt. 500 grams of dextrose. Mashed 300 grams of oats. US 05. 2 Link to comment Share on other sites More sharing options...
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