Marty_G Posted June 14, 2020 Share Posted June 14, 2020 2 hours ago, Bearded Burbler said: Might end up with an early Aussie Lager? Well, that is the plan sort of. But thought I would also push a lager yeasts boundaries under pressure. Link to comment Share on other sites More sharing options...
RDT2 Posted June 16, 2020 Share Posted June 16, 2020 Brew day today Victoria Secret Pacific Ale as below everything went fine other than the grain bag split not a big drama one less thing to clean and efficiency was down a little. Smelt pretty nice 3 Link to comment Share on other sites More sharing options...
Pezzza Posted June 16, 2020 Share Posted June 16, 2020 On 6/14/2020 at 10:22 PM, MartyG1525230263 said: thought I would also push a lager yeasts boundaries under pressure. But aren't you just simulating cold temps by fermenting under pressure... and getting W34/70 to do what it does well normally cool without having to worry so much about cold temperatures? Link to comment Share on other sites More sharing options...
Marty_G Posted June 16, 2020 Share Posted June 16, 2020 8 hours ago, Bearded Burbler said: But aren't you just simulating cold temps by fermenting under pressure... and getting W34/70 to do what it does well normally cool without having to worry so much about cold temperatures? Yep that is correct. Apart from one aspect. The speed that it is doing it. This morning it is 2 points under the predicted FG which gives attenuation of 78%. So in less than 72 hours it has gone from grain to FG. The plan now is 2 days letting it clean up, 2 days cold crashing then into a keg. So 7 days grain to keg is a great time saving. Being able to have the same turnaround times for both ales and lagers without a drop in the lager quality is a huge bonus. The next test will be a to style Pilsner in a couple of months. This has been great learning experience. I am really glad I took the step into pressure fermentation. Link to comment Share on other sites More sharing options...
Pezzza Posted June 17, 2020 Share Posted June 17, 2020 13 hours ago, MartyG1525230263 said: This morning it is 2 points under the predicted FG which gives attenuation of 78%. What sort of OGs are you starting with Marty? Link to comment Share on other sites More sharing options...
Marty_G Posted June 17, 2020 Share Posted June 17, 2020 57 minutes ago, Bearded Burbler said: What sort of OGs are you starting with Marty? This was 1046 so 4.7% which is a reduction of 0.5% on my recent brews ... Since introducing a mashout to my process and better temp control to the mash with an HLT and HERMES coil I have been having a few issues hitting my predicted OG. I have overshot them and only just getting a handle my new efficiency % so I can accurately use my software. Most of my recent brews have been in the 1050 range because of this. I still over shot on this but not as much as the previous 4 or 5 brews. Funny thing is my attenuation has also increased so I have to modify both my mash efficiency and attenuation %. So I was getting a double whammy which was really throwing out out my expected ABV%. Think I have a handle on it now. Sorry for the extra info but I thought it pertinent. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted June 17, 2020 Share Posted June 17, 2020 New hop time Quote Recipe: Samba Brewer: Grumpy TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.053 SG Estimated Color: 6.5 EBC Estimated IBU: 43.0 IBUs Ingredients: ------------ Amt Name Type # %/IBU 2.00 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 1 40.0 % 2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 40.0 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 20.0 % 10.00 g Pride of Ringwood [9.10 %] - Boil 60.0 min Hop 4 9.9 IBUs 3.65 g Brewbrite (Boil 10.0 mins) Fining 5 100.00 g Samba [10.00 %] - Steep/Whirlpool 20.0 min Hop 6 33.1 IBUs 100.00 g Samba [10.00 %] - Steep/Whirlpool 20.0 min Hop 7 KVEIK ------------------------------------------------------------------------------------- 5 Link to comment Share on other sites More sharing options...
ben 10 Posted June 17, 2020 Share Posted June 17, 2020 And another hop, almost out of grain too Quote Recipe: Zappa Brewer: Grumpy TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.042 SG Estimated Color: 5.7 EBC Estimated IBU: 43 IBUs Ingredients: ------------ Amt Name Type # %/IBU 1.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 1 37.5 % 1.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 37.5 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 25.0 % 10.00 g Pride of Ringwood [9.10 %] - Boil 60.0 min Hop 4 10.8 IBUs 3.65 g Brewbrite (Boil 10.0 mins) Fining 5 - 100.00 g Zappa [9.00 %] - Steep/Whirlpool 20.0 min Hop 6 32.4 IBUs 100.00 g Zappa [9.00 %] - Steep/Whirlpool 20.0 min Hop 7 2 1 Link to comment Share on other sites More sharing options...
Marty_G Posted June 17, 2020 Share Posted June 17, 2020 @Ben 10 what ferment temp you using for the Kveik. Have you used it before and what do you think of the results? You may have noticed I am Kveik convert now and Voss has become my go to neutral ale yeast. Link to comment Share on other sites More sharing options...
ben 10 Posted June 17, 2020 Share Posted June 17, 2020 1 hour ago, MartyG1525230263 said: Have you used it before and what do you think of the results? Love it, best thing for my brewing. I ferment at ambient which is around 20° to 25° atm, but will pitch warm @ 35° with two brews on keeping each other warm and snug. 1 Link to comment Share on other sites More sharing options...
Lab Cat Posted June 18, 2020 Share Posted June 18, 2020 Got a Real ale on. Very simple KK. Real, Morgans caramalt (which is probably just amber) and 250g Golden syrup. Will DH with some Goldings. I read a lot on the interwebs about CSR syrup adding flavour, whereas the Tate & Lyle doesn't, consensus was CSR was bad. I thought the point of adding GS was to get a little of that flavour in there? Done now anyway, so I'll see how it goes. 2 Link to comment Share on other sites More sharing options...
Norris! Posted June 18, 2020 Share Posted June 18, 2020 14 hours ago, Ben 10 said: And another hop, almost out of grain too Noticed you do not have a dry hop in either recipe with a huge flameout and a huge hopstand. That looks nice with the Kveik. Good looking recipes, I cannot wait to hear how they taste. Link to comment Share on other sites More sharing options...
Beerlust Posted June 18, 2020 Author Share Posted June 18, 2020 17 hours ago, Ben 10 said: New hop time SAMBA... A certain SA based brewing company will present a beer using this hop in conjunction with Ahtanum at the upcoming GABS festival. If you're heading along, definitely worth sampling I reckon. Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
Pale Man Posted June 19, 2020 Share Posted June 19, 2020 19 hours ago, Lab Cat said: Got a Real ale on. Very simple KK. Real, Morgans caramalt (which is probably just amber) and 250g Golden syrup. Will DH with some Goldings. I read a lot on the interwebs about CSR syrup adding flavour, whereas the Tate & Lyle doesn't, consensus was CSR was bad. I thought the point of adding GS was to get a little of that flavour in there? Done now anyway, so I'll see how it goes. Real Ale always works well for me. Link to comment Share on other sites More sharing options...
Pale Man Posted June 19, 2020 Share Posted June 19, 2020 What are thoughts or ideas on this using the Coopers Lager tin i got with my fermenter in a partial mash. 1 can of Coopers Lager. 2 kg German Pilsner malt. 1/2 kg light dried malt. Maybe some rolled oats?? Hallertau 25gms / Hersbrucker 25gms 10 minute boil. Saflager S - 189 at around 12 - 14 degrees. 23 litres. 3 Link to comment Share on other sites More sharing options...
Norris! Posted June 19, 2020 Share Posted June 19, 2020 5 hours ago, Pale Man said: What are thoughts or ideas on this using the Coopers Lager tin i got with my fermenter in a partial mash. 1 can of Coopers Lager. 2 kg German Pilsner malt. 1/2 kg light dried malt. Maybe some rolled oats?? Hallertau 25gms / Hersbrucker 25gms 10 minute boil. Saflager S - 189 at around 12 - 14 degrees. 23 litres. I don't know about the oats, what did you want from them? I toss them in hazy ales to get a silky feel to the body, they also contribute to haze due to their unfermentables and make up. It looks like you are making a lager, did you want it clear? If not then go for it, but if you were expecting clarity, I would tread lightly. But it depends on what you wanted. It won't ruin the brew, that is for sure and it will bring a different element to it. It isn't a bad idea, just different but that is why we brew! Do you. Good brewing Norris 1 1 Link to comment Share on other sites More sharing options...
Pale Man Posted June 19, 2020 Share Posted June 19, 2020 18 minutes ago, Norris! said: I don't know about the oats, what did you want from them? I toss them in hazy ales to get a silky feel to the body, they also contribute to haze due to their unfermentables and make up. It looks like you are making a lager, did you want it clear? If not then go for it, but if you were expecting clarity, I would tread lightly. But it depends on what you wanted. It won't ruin the brew, that is for sure and it will bring a different element to it. It isn't a bad idea, just different but that is why we brew! Do you. Good brewing Norris Cheers for the reply. Yeah i didn't give the haziness any thought, it was more so for good head retention and mouth feel. I guess if it's going to make it cloudy then it's off the menu. Definitely a clear lager i'm after, but not a light one if you know what i mean, something with oomph. 1 Link to comment Share on other sites More sharing options...
Norris! Posted June 19, 2020 Share Posted June 19, 2020 1 hour ago, Pale Man said: Cheers for the reply. Yeah i didn't give the haziness any thought, it was more so for good head retention and mouth feel. I guess if it's going to make it cloudy then it's off the menu. Definitely a clear lager i'm after, but not a light one if you know what i mean, something with oomph. Can you get some wheat dry malt extract or carapils? Both are supposed to help with body and head retention. Switching out the ldme for the wheat extract would help with what you want and not affect the clarity to much, if any. Gelatin will fix most issues and so will a nice cold crash, for clarity. 2 Link to comment Share on other sites More sharing options...
Pale Man Posted June 19, 2020 Share Posted June 19, 2020 3 minutes ago, Norris! said: Can you get some wheat dry malt extract or carapils? Both are supposed to help with body and head retention. Switching out the ldme for the wheat extract would help with what you want and not affect the clarity to much, if any. Gelatin will fix most issues and so will a nice cold crash, for clarity. Cheers for that. A mate has also mentioned carapils. It's all coming together. Now for that inkbird that's in the post. 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted June 20, 2020 Share Posted June 20, 2020 Wife’s going out tonight, me and the boy gonna brew beer. 9 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted June 20, 2020 Share Posted June 20, 2020 41 minutes ago, The Captain!! said: Wife’s going out tonight, me and the boy gonna brew beer. My wife is going out tonight too, no Brewing, but drinking my Stone & Wood Clone, watching NRL and maybe some Iron Maiden 6 1 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted June 20, 2020 Share Posted June 20, 2020 Brew day for me today. Expected OG was 1.049 but I hit closer to 1.056. I think it worked out to The Beersmith strike water calculation was so far under. Lucky I had the sparge water already heating, so I dumped another 5l in to, just so I could cover the grain. Gave the new counterflow chiller it’s first run. Man that made chilling so much easier. Now sitting in the fermenting fridge, pitched at 19.5 and controller set to 18, which it got down to about 2 hours later. Also had my first boil over, so clean up took a little longer. But the beer smelt great going into the fermenter. Can’t wait for this one to hit the taps. 8 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted June 21, 2020 Share Posted June 21, 2020 Putting down a porter. Last time i did this recipe i forgot to put in the calcium carbonate and the ph went down to 5.0. While the beer was nice I think the extra acidity hurt it somewhat. Wont make the same mistake this time. 6 Link to comment Share on other sites More sharing options...
Pezzza Posted June 21, 2020 Share Posted June 21, 2020 20 hours ago, NewBrews said: Gave the new counterflow chiller it’s first run. Wotcha got NB? Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted June 21, 2020 Share Posted June 21, 2020 3 hours ago, Bearded Burbler said: Wotcha got NB? I grabbed the kegland one a couple of weeks ago as it was out of stock when I ordered the brewzilla. Added some camlocks with silicone tubing on the wort side. One pass and straight to the fermenter at about 23 degrees. Water tap temp was about 21/22. 1 1 Link to comment Share on other sites More sharing options...
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