pilotsh Posted July 2, 2020 Author Share Posted July 2, 2020 (edited) Brew 006: Thursday 2nd July: 210 hours (8.75) since pitch. Brew Temp: 20.2C. SG: 1014.5 Comments: Was going to bottle today, but SG dropped .5 since yesterday. From 1015.5 to 1014.5 over 3 whole days, so I'll probably bottle tomorrow. Brew 003X: Pale Ale with a ginger syrup prime experiment. Nice, a slight hint of ginger in the palate, but not overbearing. But just prefer the regular: carbonation drops are easier. Brew 004: Dark Ale Dry Malt. Bottled 3 weeks and 6 days ago. Appearance: Nice deep brown, black Coffee. Head disperses over a minute or two. Nose: Very light, "smells like beer". Nothing pronounced, yet. Palate: Like a dark ale, nothing pronounced yet. Hints of stone fruit. Brew 004X: Dark Ale Dry Malt primed with Maple Syrup. Bottles 3 weeks and 6 days ago. Appearance: Nice deep brown, black Coffee. Excellent head retention, hits the non-maple head retention out of the park. Nose: Very light, but more complexity that non-maple prime. Hints of coffee, nuttiness. Palate: Thick, coating mouth-feel. Much better that non-maple prime. Wheat bix, light coffee, light nutiness Happy with Brew 4, Both carbonation drops prime and maple syrup primed. Would drink both, but so far prefer the 4X (Maple Prime). I think both will develop better in another month. (Edited to add photo of maple primed beer after about 10 minutes) Photo(s): Edited July 2, 2020 by pilotsh Added photo of Maple primed head retention Link to comment Share on other sites More sharing options...
pilotsh Posted July 2, 2020 Author Share Posted July 2, 2020 Both glasses above are the maple primed experiment. The regular carbonation drops one had already no head. Link to comment Share on other sites More sharing options...
Pale Man Posted July 2, 2020 Share Posted July 2, 2020 11 hours ago, MitchellScott said: The Inkbird should turn the heater off once you have hit your target temp. So if 20C is your target temp and the heat belt turns on at 10.3, then it will turn off at 20C. Looks like your beers are coming along nicely. Well done. Inkbird shouldn't be set so low to let your brew get to 10 degrees. For 20 degree brewing temp, you'd have the low set point at around 19.7 for instance. Then the heat pad kicks in. Link to comment Share on other sites More sharing options...
MitchellScott Posted July 2, 2020 Share Posted July 2, 2020 1 minute ago, Pale Man said: Inkbird shouldn't be set so low to let your brew get to 10 degrees. For 20 degree brewing temp, you'd have the low set point at around 19.7 for instance. Then the heat pad kicks in. Was meant to press "9" instead of "0". They are both next to each other on my phone. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 3, 2020 Share Posted July 3, 2020 On 7/2/2020 at 9:41 PM, pilotsh said: Both glasses above are the maple primed experiment. The regular carbonation drops one had already no head. Impeccable recording keeping... Now let's hope that special brew goes well ??? 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 3, 2020 Author Share Posted July 3, 2020 Brew 006: Friday 3rd July: 238 hours (9.9 days) from pitching to bottling. Brew Temp: 20.2C. FG(SG): 1014.5 Therefore brew 006 is 5.08% ABV Appearance: Nice browny/orange. Light stock. Light fizz, Nose: Raw dough, light nuttiness. Light fruit. Palate: Bitter fruit salad. Light malt. Nice beer potential. Comments: FIRST TIME TRYING A BATCH PRIME, worked out well. After some initial bottles from the FV then transferred 7Lt to my Craft brew FV for a batch prime with 8g/Lt of sugars from Coles 100% Canadian Maple Syrup. Turned out to be quite easy! Down the line might even buy another DIY kit to batch prime a whole batch (so easy to not have to worry about the trub!). So, main brew 20 bottles, batch prime 10 bottles, and the SO wanted to experiment with the last liquid so overrun (2 bottles) was bottle primed with Manuka Honey. Keen to see how it tastes in 4 weeks, I mean 6 to 8 weeks or 12 weeks in colder weather.... lol (an in joke from another post here!) Photo(s): 2 Link to comment Share on other sites More sharing options...
Pezzza Posted July 4, 2020 Share Posted July 4, 2020 On 7/2/2020 at 9:18 PM, pilotsh said: Would drink both, but so far prefer the 4X You drinking XXXX Pilot? Surely not now you have joined the great HB Fraternity and are one of the true believers!?! ha ha! 1 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 4, 2020 Author Share Posted July 4, 2020 (edited) Not XXXX, Brew 004X (Brew Four Experimental Bottles) lol. That reminds me of a joke: Why to Queenslanders call their beer "Four X"? Because they can't spell B E E R! Boom tish! Edited July 4, 2020 by pilotsh 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 4, 2020 Share Posted July 4, 2020 (edited) 15 minutes ago, pilotsh said: Because they can't spell Ha ha now be careful their (ha ha pisstake) Pilot as I might be encouraged to start correcting spelling on site postings ha ha being a Language Nazi and a big believer in Punctuation as my brew mate@PaddyBrew2 Paddy knows... with that beautiful tome by Lynne Truss in mind: Eats, Shoots & Leaves: The Zero Tolerance Approach to Punctuation and noting my use of ... is with apologies to all but is aimed at reflecting a 'stream of consciousness' approach to my postings meh Edited July 4, 2020 by Bearded Burbler 1 2 Link to comment Share on other sites More sharing options...
pilotsh Posted July 5, 2020 Author Share Posted July 5, 2020 Sunday 5th July: Brew 007 pitched! Malt: Canned- Coopers English Bitter. BB date on can: 20/9/21. Or for any Americans reading that's 9/20/21. Extra Ingredients: 700* Coopers Light Dry Malt, and 1kg Coopers Brew Enhancer 3. (To match weight of Brew 6, refer comments) Water: Unfiltered tap water. Preparation: Malt Can added to off-the-boil water, dissolved, dump in FV. Brew enhancer and Light Dry Malt stirred into off-the-boil water Dump into FV. Topped up with a whole pot of rested water from the fridge (prepared) and a tray of ice to get 24C. Yeast: Sachet included with Can. Pitching Method: Sprinkled Dry Yeast onto the top of wort. Initial Wort Temperature: 24.0C within instructions of 21-27C. Temperature Control: No cooling. 35W heat belt. Inkbird Temp controller, target 19.9C, Heat belt on at 19.2C, to match brew 6. Initial Sample SG (OG): 1050. Can instructions indicated 1030, but I added extra 700g Light dry malt and 1kg BE3. Comments: Nil. Brew 7 will be a comparison to Brew 6, the only change being using Liquid Malt in place of Dry Malt as follows: Brew 007: Brew 006: 1.7kg Can Coopers English Bitter 1.7kg Can Coopers English Bitter 0.7kg Coopers Light Dry Malt 1.5kg Can Thomas Cooper Light LME (the Yellow can) 1kg Coopers Brew Enhancer 3: 500g Coopers Brew Enhancer 1: -500g Light Dry Malt -300g Dextrose -300g Dextrose -200g Maltodextrin -200g Maltodextrin (so Dextrose & Maltodextrin match Brew 7) (so a total of 1.2kg Light Dry Malt, which is equivalent to 1.5kg of Liquid Malt, as a liquid Malt can is approximately 20% water). Photo(s): 4 Link to comment Share on other sites More sharing options...
pilotsh Posted July 6, 2020 Author Share Posted July 6, 2020 Brew 007: Monday 6th July: 29hours (1.21 days since pitch). Brew Temp: 20.1C. Slow drop from Pitch temp of 24C. Comments: Normal progress. Nice fluffy Krausen, maybe 1.5cm, definitely not as high as the Liquid Malt, but quite close. Also so far the fermentation does not seem to be spiking it's own temperature up like it did with the Liquid Malt. Interesting! Photo(s): 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 7, 2020 Author Share Posted July 7, 2020 Brew 007: Tuesday 7th July: 54 hours (2.25 days since pitch). Brew Temp: 19.9C Comments: Normal progress. Stable Krausen. Photo(s): Nil Link to comment Share on other sites More sharing options...
pilotsh Posted July 8, 2020 Author Share Posted July 8, 2020 Brew 007: Wednesday 8th July: 68 hours (2.84 days since pitch). Brew Temp: 20.4C It seems to be heating itself again, but not a aggressively as the liquid malt brew. Comments: Normal progress. Stable Krausen. Photo(s): 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 8, 2020 Share Posted July 8, 2020 On 7/7/2020 at 1:31 AM, pilotsh said: definitely not as high as the Liquid Malt Phoooooooooooooo Pilot............ no chance it's gunna be that high mate....seriously ?! 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 8, 2020 Author Share Posted July 8, 2020 1 hour ago, Bearded Burbler said: seriously ?! It was a statement of observation. The proof will be in the tasting! 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 9, 2020 Author Share Posted July 9, 2020 Brew 007: Thursday 9th July: 104 hours (4.33 days since pitch). Brew Temp: 20.6C Comments: The wort is doin' it's thang. English Translation: Normal Progress Photo(s): Nil 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 10, 2020 Author Share Posted July 10, 2020 Brew 007: Friday 10th July: 123 hours (5.12 days since pitch). Brew Temp: 20.0C Comments: Krausen Collapsing. Normal Progress. Photo(s): Nil Link to comment Share on other sites More sharing options...
pilotsh Posted July 10, 2020 Author Share Posted July 10, 2020 Is a chux cloth really sanitary "straight from the pack"? I fell like I should add it to a boil then cover and cool, then use it to steep ingredients. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 10, 2020 Share Posted July 10, 2020 1 hour ago, pilotsh said: Is a chux cloth really sanitary "straight from the pack"? I fell like I should add it to a boil then cover and cool, then use it to steep ingredients. That is how I use them. Straight from the packet. 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 11, 2020 Author Share Posted July 11, 2020 (edited) Brew 008 will be a Coopers Pale Ale Can with the same adjuncts as Brew003, except using the re-activated Coopers Yeast from a 6-pack instead of the sachet. And I'll use 60gm Light Dry Malt in place of sugar for this (as advised in the Coopers DIY Video): https://www.diybeer.com/au/brewing-support#video=5Mr_5FKxXMY Edited July 11, 2020 by pilotsh video link and LDM comment 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 11, 2020 Author Share Posted July 11, 2020 Brew 007: Saturday 11th July: 151 hours (6.29 days since pitch). Brew Temp: 19.6C Comments: Normal Progress. Krausen mostly collapsed but still light bubble activity through the surface. Photo(s): Nil 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 12, 2020 Author Share Posted July 12, 2020 Brew 007: Sunday 12th July: 168hours (7.00 days since pitch). Brew Temp: 19.3C (Heat belt set to 19.2C maybe another mini ferment overnight tonight! SG: 1012. Already lower that spreadsheet target of 1014 and Brew 6 (1014.5). Appearance: Watery gold-orange-choc. Medium fizz. Nose: Raw dough. Hints of Vegemite. Apricot. Palate: Nice. Wheatbix. Pawpaw. Apricot. Comments: SGs don't match. So dry adjuncts must have more fermentables, or the liquid malt is more that 20% water. Next time I will assume 25% water and see if they get closer (by assuming more water then dry malt amount will drop). Photo(s): 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 13, 2020 Author Share Posted July 13, 2020 Brew 007: Monday 13th July: 195 hours (8.13 days since pitch). Brew Temp: 20.4C. (Heat belt set to 19.2C and kicked in this morning, the plastic takes some heat into it). SG: 1011.5. Already lower that spreadsheet target of 1014 and Brew 6 (1014.5). Appearance: Watery gold-orange-choc. Medium fizz. Nose: Raw dough. Hints of Vegemite. Apricot. Bitter Honey. Palate: Nice. Wheatbix. Pawpaw. Apricot. Bitter Honey. Comments: Nil Photo(s): Nil Link to comment Share on other sites More sharing options...
pilotsh Posted July 14, 2020 Author Share Posted July 14, 2020 Brew 007: Tuesday 14th July: 222 hours (9.25 days since pitch). Brew Temp: 19.9C SG: 1011.5. Probably Bottling tomorrow. Appearance: Watery gold-orange-choc. Medium fizz. Nose: Raw dough. Hints of Vegemite. Apricot. Bitter Honey. Palate: Nice. Wheatbix. Pawpaw. Apricot. Bitter Honey. Comments: Nil Photo(s): Nil Brew 008: Prepared bottle yeast to reactivate it for Brew 008. Yeast/Beer best after date: 15/5/20 Photo(s): 1 Link to comment Share on other sites More sharing options...
Goldcoast Crow Posted July 14, 2020 Share Posted July 14, 2020 On 7/11/2020 at 11:31 AM, pilotsh said: Brew 008 will be a Coopers Pale Ale Can with the same adjuncts as Brew003, except using the re-activated Coopers Yeast from a 6-pack instead of the sachet. And I'll use 60gm Light Dry Malt in place of sugar for this (as advised in the Coopers DIY Video): https://www.diybeer.com/au/brewing-support#video=5Mr_5FKxXMY This re activating of the yeast, explain how this works and what the process is..?? Is it as simple as whacking a 6 pack of unused beers into the wort.... and do you do this instead of the packet yeast or aswell a stove the packet yeast? Link to comment Share on other sites More sharing options...
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