pilotsh Posted July 14, 2020 Author Share Posted July 14, 2020 15 minutes ago, Goldcoast Crow said: 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? My experience so far is that is was easy, but I only just put the bottle in the cupboard to wake the yeast up, so I'll know more once I get ready to pitch. I guess you could use a six pack but it it would be a waste of beer as your only need the yeast sediment. And if you put it into the the wort without waking it I am guessing you would have a very sluggish ferment! Make sure a six pack is upright for at least a week for the sediment to settle and in the fridge for quite a few days to achieve this. Also get a sterile PET bottle: I just used a new mineral water bottle from the supermarket, decanted the water and used the bottle straight away (no need to sterilise a sterilised bottle!) Today it was pretty easy: boil water, turn off heat, stir in Light Dry Malt, lid on, leave to cool. In the mean time, gently decant most of the beer into a glass (drink at your leisure), leaving the sediment in the bottle (about a thumbs width). When the pot has cooled to less than 30C, and the six pack bottles have just the sediment left, swirl each one to loosen the sediment, then pour into the PET bottle. Repeat for the whole six-pack. Then pour the cooled LDM mixture into the PET bottle. Cap. Shake-shake-shake morning and night, until yeast wakes up! Use it to pitch INSTEAD of the sachet yeast. Link to comment Share on other sites More sharing options...
pilotsh Posted July 15, 2020 Author Share Posted July 15, 2020 (edited) Brew 007: Wednesday 15th July: 238 hours (9.9 days) from pitching to bottling. Brew Temp: 20.1C FG(SG): 1011.5 Therefore brew 007 is 5.55% ABV Appearance: Nice browny/orange. Nose: Raw dough, stone fruit. Hints of Honey. Palate: Bitter Honey. Light malt, wheatbix, apricot Comments: Same batch prime with Maple again for 10 out of the 30 bottles. So, main brew 20 bottles, batch prime 10 bottles, and as last time SO wanted to experiment with the last liquid so overrun (2 bottles) was bottle primed with Manuka Honey. Photo(s): Brew 008: Shaking the yeast reactivation bottle several times a day to keep the yeast in suspension. It seems happy... Edited July 15, 2020 by pilotsh 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 16, 2020 Author Share Posted July 16, 2020 Brew 008: No head on the reactivating yeast yet: time for a another shake. Photo(s): 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 17, 2020 Author Share Posted July 17, 2020 Brew 004 (Dry Malt) and Brew 005 (Liquid Malt) tasting: Appearance: Nice deep brown, a head that lasts about a minute, minute and a half. Nose: Blackberry, raspberry. Palate: Apricot, stone fruit, bitter orange peel. Comparison of the Liquid Malt and Dry Malt: Sorry BB, no major difference between the two side by side. If you gave me one or the other, I wouldn't be able to pick which was which. So for a dark ale, I'd brew with whatever malt I had. I am interested to see if the difference will be noticeable between the English Bitters. Brew 005X: Maple Syrup Prime: Same appearance and nose. Palate is a little thicker, a touch sweeter, but also a touch more sour. Not really worth the effort over carbonation drops. Brew 008 (Pale Ale with reactivated yeast): Shake shake shake. The yeast is still waking up. But nice firm bottle, so promising. Photo(s): Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 17, 2020 Share Posted July 17, 2020 5 hours ago, pilotsh said: But nice firm bottle, so promising. You can easily open the cap to release pressure. It probably encourages a bit more fermentation, if it even actually needs it. Link to comment Share on other sites More sharing options...
pilotsh Posted July 18, 2020 Author Share Posted July 18, 2020 Brew 005X2: MB Burnt Fig Jam Prime. Appearance: Same as regular 005, with bits of fig. Nose: Stronger stone fruit than regular 005. Palate: More body that regular 005, and a more complete mouth feel. Lingering sweetness and a little tartness. We enjoyed it: would consider priming with the burnt fig jam over carbonation drops if we were to do another dark ale. Might also experiment with a Burnt Fig Prime when we brew the Stout I still have in the cupboard. Photo(s): 2 Link to comment Share on other sites More sharing options...
Pezzza Posted July 19, 2020 Share Posted July 19, 2020 On 7/17/2020 at 6:14 PM, pilotsh said: no major difference between the two side by side. Rightio Pilot... well mate that is the test I guess for you.... dunno tho... many folk like @Red devil 44 Red find a clear difference using liquid malts... and I certainly did when I was doing the KNK thing - but in my brews I also routinely had dry AND liquid so was higher final gravity... so there might be a link there... maybe you could try doing that brew I was suggesting with Kit Tin of Liquid Malt Kilo of dry malt And see how that goes... But come what may mate this is a journey of discovery and you are 'brewing up a storm' which is legendary and keeping great records so good on you I say cobber! These two certainly were assisted by liquid malt... mmm... via the All Grain process... meh ; ) Cheers and good brewing BB 2 Link to comment Share on other sites More sharing options...
Red devil 44 Posted July 19, 2020 Share Posted July 19, 2020 On 7/14/2020 at 11:52 PM, pilotsh said: My experience so far is that is was easy, but I only just put the bottle in the cupboard to wake the yeast up, so I'll know more once I get ready to pitch. I guess you could use a six pack but it it would be a waste of beer as your only need the yeast sediment. And if you put it into the the wort without waking it I am guessing you would have a very sluggish ferment! Make sure a six pack is upright for at least a week for the sediment to settle and in the fridge for quite a few days to achieve this. Also get a sterile PET bottle: I just used a new mineral water bottle from the supermarket, decanted the water and used the bottle straight away (no need to sterilise a sterilised bottle!) Today it was pretty easy: boil water, turn off heat, stir in Light Dry Malt, lid on, leave to cool. In the mean time, gently decant most of the beer into a glass (drink at your leisure), leaving the sediment in the bottle (about a thumbs width). When the pot has cooled to less than 30C, and the six pack bottles have just the sediment left, swirl each one to loosen the sediment, then pour into the PET bottle. Repeat for the whole six-pack. Then pour the cooled LDM mixture into the PET bottle. Cap. Shake-shake-shake morning and night, until yeast wakes up! Use it to pitch INSTEAD of the sachet yeast. Hey Pilot, how long was the yeast in the bottle before pitching ? Link to comment Share on other sites More sharing options...
pilotsh Posted July 19, 2020 Author Share Posted July 19, 2020 (edited) 3 minutes ago, Red devil 44 said: Hey Pilot, how long was the yeast in the bottle before pitching ? 4 days, will shortly post Brew 008 info Edited July 19, 2020 by pilotsh Link to comment Share on other sites More sharing options...
Red devil 44 Posted July 19, 2020 Share Posted July 19, 2020 11 minutes ago, pilotsh said: 4 days, will shortly post Brew 008 info I started yesterday, drank a Sixer of Coopers, then sediment etc into the plastic bottle. Was planning to pitch next Friday when my next brew goes down, will it be ok, or should I stick it in the fridge after 4 days ? Currently in a cupboard out of sunlight. Link to comment Share on other sites More sharing options...
pilotsh Posted July 19, 2020 Author Share Posted July 19, 2020 Sunday 19th July: Brew 008 pitched! Identical to Brew 003, except pitched with reactivated bottle yeast instead of the sachet Malt: Canned- Coopers Pale Ale. BB date on can: 06/02/22 Extra Ingredients: 1kg Coopers Brew Enhancer 2, and 210g of Cooper Brew Enhancer 1. (Same as Brew 003) Water: Unfiltered tap water. Preparation: Malt Can added to off-the-boil water, dissolved, stirred in Brew Enhancers, disolved and added to FV. Yeast: Reactivated bottle yeast from a 6-pack of Coopers Pale Ale. Pitching Method: Poured into wort. Initial Wort Temperature: 22.1C Temperature Control: No cooling. 35W heat belt. Inkbird Temp controller, target 19.9C, Heat belt at 19.2C. Initial Sample SG (OG): 1040.5 Can instructions indicated 1038, but I have added: BE1 and BE2. Brew 3 was 1041.5, and the brew spreadsheet indicated 1042. Photo(s): Link to comment Share on other sites More sharing options...
pilotsh Posted July 19, 2020 Author Share Posted July 19, 2020 6 minutes ago, Red devil 44 said: or should I stick it in the fridge after 4 days ? It should be ready after 3 days. If you won't use it until Friday, yeah stick it in the fridge. 1 Link to comment Share on other sites More sharing options...
pilotsh Posted July 19, 2020 Author Share Posted July 19, 2020 7 minutes ago, Red devil 44 said: I started yesterday, drank a Sixer of Coopers, then sediment etc into the plastic bottle. Did you add 60g of sugar or Light Dry Malt? Link to comment Share on other sites More sharing options...
Red devil 44 Posted July 19, 2020 Share Posted July 19, 2020 3 minutes ago, pilotsh said: Did you add 60g of sugar or Light Dry Malt? 60 g Dextrose Link to comment Share on other sites More sharing options...
pilotsh Posted July 20, 2020 Author Share Posted July 20, 2020 (edited) Brew 008: Monday 20th July: 34 hours (1.41 days) since pitch. Brew Temp: 19.7C Comments: Go Krausen, Go Krausen, Go Krausen! (A good 4cm!) Photo(s): Edited July 20, 2020 by pilotsh Typo Link to comment Share on other sites More sharing options...
pilotsh Posted July 20, 2020 Author Share Posted July 20, 2020 On 7/19/2020 at 12:33 PM, Bearded Burbler said: Red find a clear difference using liquid malts... Maybe with amber or dark malts the difference is more pronounced. My comparison brews between liquid and dry certainly aren't over! Link to comment Share on other sites More sharing options...
pilotsh Posted July 21, 2020 Author Share Posted July 21, 2020 Brew 008: Tuesday 21th July: 61 hours (2.54 days) since pitch. Brew Temp: 19.7C Steady. Comments: Krausen consolidated to a 1cm layer, bubbling action extensive. Happy. Photo(s): Nil Link to comment Share on other sites More sharing options...
pilotsh Posted July 22, 2020 Author Share Posted July 22, 2020 Brew 008: Wednesday 22th July: 88 hours (3.67 days) since pitch. Brew Temp: 19.9C Steady. Comments: No change: (stil Krausen consolidated to a 1cm layer, bubbling action extensive. Happy.) Photo(s): Nil Link to comment Share on other sites More sharing options...
pilotsh Posted July 23, 2020 Author Share Posted July 23, 2020 Brew 008: Thursday 23rd July: 107 hours (4.45 days) since pitch. Brew Temp: 19.8C Steady. Comments: No change: (stil Krausen consolidated to a 1cm layer, bubbling action extensive. Happy.) Photo(s): Nil Link to comment Share on other sites More sharing options...
pilotsh Posted July 24, 2020 Author Share Posted July 24, 2020 Brew 008: Friday 24th July: 136 hours (5.67 days) since pitch. Brew Temp: 19.7C Steady. Comments: No change from yesterday. Photo(s): Nil Link to comment Share on other sites More sharing options...
pilotsh Posted July 25, 2020 Author Share Posted July 25, 2020 Brew 008: Saturday 25th July: 161 hours (6.71 days) since pitch. Brew Temp: 20.2C. (heat belt turned on over night) Comments: No change from yesterday. Still bubbly. Will taste and check SG tomorrow. Photo(s): Nil Link to comment Share on other sites More sharing options...
pilotsh Posted July 26, 2020 Author Share Posted July 26, 2020 Brew 008: Sunday 26th July: 178 hours (7.41days) since pitch. Brew Temp: 19.5C, heat belt on. SG: 1016 Appearance: Cloudy straw. Extensive fizz. Nose: Raw Dough, Peaches. Palate: Wheat-bix, peach, nectarine. Comments: Not bad, still bubbles in FV, Krausen just starting to break down. Photo(s): Link to comment Share on other sites More sharing options...
pilotsh Posted July 27, 2020 Author Share Posted July 27, 2020 Brew 008: Monday 27th July: 202 hours (8.42days) since pitch. Brew Temp: 19.4C SG: Not tested. Testing tomorrow. Comments: Bubble rate has slowed, Krausen starting to thin. Fermentation is near completion. Photo(s): Link to comment Share on other sites More sharing options...
pilotsh Posted July 28, 2020 Author Share Posted July 28, 2020 (edited) Brew 008: Tuesday 28th July: 232 hours (9.67 days) since pitch. Brew Temp: 20.7C, residual heat. SG: 1012 Appearance: Cloudy golden straw. Very very fizzy, thick foam, but dissipates relatively quickly Nose: Raw Dough, more raw dough Peaches. Palate: Light Peach, mandarin, bitter lemon rind, hints of pineapple. Comments: Developing nicely. Spreadsheet estimates a FG of 1012, but it also estimated an OG of 1042, but mine was 1040.5. So I think my brew will finish at around 1010/1011. Daily tastings/testings from here. Photo(s): Edited July 28, 2020 by pilotsh Corrected day/date Link to comment Share on other sites More sharing options...
pilotsh Posted July 29, 2020 Author Share Posted July 29, 2020 Brew 008: Wednesday 29th July: 256 hours (10.67 days) since pitch. Brew Temp: 19.9C. Steady. SG: 1011.5 Appearance: Cloudy golden straw. Less fizzy, dissipates relatively quickly. Nose: Raw Dough, more raw dough Peaches. Palate: Light Peach, mandarin, bitter lemon rind, hints of pineapple. Comments: Probably bottling Friday. Photo(s): Nil Link to comment Share on other sites More sharing options...
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