SamP3 Posted October 27, 2010 Share Posted October 27, 2010 Hi guys, I'm new on the brewing scene and was looking for recipe suggestions in a Melbourne summer, as I don't have anywhere indoors to store my fermenter. Was looking for something in the way of a Bitter or a Stout recipe, any favorites out there you could suggest? Link to comment Share on other sites More sharing options...
Muddy Waters Posted October 27, 2010 Share Posted October 27, 2010 Ummm Sam, are you saying you'll have your fermentor out in the open or will it be in a garage or something? [rightful] Put my mind at ease and we'll see if we can find a recipe for you. [biggrin] Link to comment Share on other sites More sharing options...
SamP3 Posted October 27, 2010 Author Share Posted October 27, 2010 Basically I've got it in an area that's under shade at all times of the day, it's under a barbeque cover, best I can manage. Link to comment Share on other sites More sharing options...
PB2 Posted October 28, 2010 Share Posted October 28, 2010 We kinda hope that brewers treat the fermenting tub like one of the family. [pinched] Indoors is more likely to help with appropriate, stable temperature. It doesn't take up that much space. Are you not even able to fit it in the corner of a room??!! [sideways] My fermenting tub is banished to the garage but it sits in an old fridge, which helps to keep temp' stable. Link to comment Share on other sites More sharing options...
SamP3 Posted October 28, 2010 Author Share Posted October 28, 2010 Well in light of enormous disapproval from the brewing community I have managed to convince the women of the household to let me bring the fermenter inside, problem solved. Link to comment Share on other sites More sharing options...
Muddy Waters Posted October 28, 2010 Share Posted October 28, 2010 Alright Sam, now that the fermentor is inside I'll give you an easy but good stout recipe. It'll give you something similar to Coopers best Extra Stout [love] Best Extra Stout (Recipe originally from PB2) 1.7kg Coopers Original Series Stout 1.7kg Coopers Original Series Dark Ale 1kg Dextrose Made to 23 litres Both sachets of yeast (re-activated Coopers yeast culture) Ferment at 18C Be prepared for "foaming over" during the first couple of days. Try starting the brew at about 18L then top it up to 23L once the foam has died away (normally after a couple of days). Fill gently with cooled boiled water, no stirring. You want to minimise the amount of introduced oxygen at this stage. Highly recommended [biggrin] Link to comment Share on other sites More sharing options...
PB2 Posted October 29, 2010 Share Posted October 29, 2010 Oh Muddy... Sam only just gets the nod to bring the FV inside and you suggest a volcanic brew, nice work [roll] Maybe just go for the Stouter Stout recipe as this is only made to 18l, leaving more headspace to hold the foam. Link to comment Share on other sites More sharing options...
Matty A Posted October 29, 2010 Share Posted October 29, 2010 Ha-ha nice one Muddy. Dont worry Paul, my fermenter wasn't inside for longer than a week before it was banished to the bike bed room (garage). Poor thing, although it stays nice in my garage. Link to comment Share on other sites More sharing options...
SamP3 Posted November 2, 2010 Author Share Posted November 2, 2010 Going to try this brew out tomorrow, any herbs or anything you guys would recommend chucking in as well? I'll keep an eye on the volcanicity (fairly sure that's not a word), I'll be keeping a plastic tray under it anyway so I can chuck an ice thingy on top to cool it down a little. Thanks for the help fellas. Getting a second kit tommorrow, fallen for this home-brew stuff pretty bad hahahaa. Link to comment Share on other sites More sharing options...
Kearnage Posted November 2, 2010 Share Posted November 2, 2010 Mate, save the herbs for a pizza... The toucan stout is just perfect as per recipe. Dan Link to comment Share on other sites More sharing options...
The Brew Master Posted November 2, 2010 Share Posted November 2, 2010 I'm with Dan. Don't contaminate it! Cheers, Peter Link to comment Share on other sites More sharing options...
SamP3 Posted November 2, 2010 Author Share Posted November 2, 2010 Hahaha no worries guys, I'll keep it simple. Will let you know how it turns out in a month or so. Link to comment Share on other sites More sharing options...
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