BlackSands Posted April 4, 2021 Share Posted April 4, 2021 3 minutes ago, Mickep said: Hey BS, what heat source are you using in the fridge? I use the old tried and true lamp! I think it's 40W incandescent bulb... I could maybe try a 60W or even 75W I guess but I was a little concerned about using higher power bulbs as even the 40W seems to get pretty darn hot. As it happens I have managed to nudge it up to 36ºC today. But it's been fermenting nearly 22 hours now so is probably close to FG already! 1 1 Link to comment Share on other sites More sharing options...
jamiek86 Posted April 5, 2021 Share Posted April 5, 2021 (edited) Coopers European Lager Euro Lager Tin 1.7kg Liquid Wheat Malt 1.5kg 250 grams LDM not in photo OG:1.048 just over 22 litres 25 gram Sazz not in photo just boiled water 600 ml 15 steep 10 lid on 5 lid off strained into just mixed pot of extract and dry malt. Pitched Euro kit yeast 7g plus Dubbya 34/70 11.5 grams 22.6 degrees In brew fridge set to 18. Coolest could get it even with ice and 2 litres pre cooled water got hot day out no where. Well hope brew fridge can hold up it had 4 day rest and with long weekend haven't been able get new fridge ones I want not in stock. Eventually turn drinks fridge onto brew fridge When can replace it. Plan is try get brew down to 18 in next 5 or 6 hours then try lower to 15 before bed so not straining fridge too much. Not ideal for lager but was itching to get one down so not wasted my week off. Was unorganised brew morning hence no pic of hops or LDM. Edited April 5, 2021 by jamiek86 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 5, 2021 Share Posted April 5, 2021 1 hour ago, jamiek86 said: Coopers European Lager Euro Lager Tin 1.7kg Liquid Wheat Malt 1.5kg 250 grams LDM not in photo OG:1.048 just over 22 litres 25 gram Sazz not in photo just boiled water 600 ml 15 steep 10 lid on 5 lid off strained into just mixed pot of extract and dry malt. Pitched Euro kit yeast 7g plus Dubbya 34/70 11.5 grams 22.6 degrees In brew fridge set to 18. Coolest could get it even with ice and 2 litres pre cooled water got hot day out no where. Well hope brew fridge can hold up it had 4 day rest and with long weekend haven't been able get new fridge ones I want not in stock. Eventually turn drinks fridge onto brew fridge When can replace it. Plan is try get brew down to 18 in next 5 or 6 hours then try lower to 15 before bed so not straining fridge too much. Not ideal for lager but was itching to get one down so not wasted my week off. Was unorganised brew morning hence no pic of hops or LDM. I reckon that's pretty good @jamiek86 I hope your brew fridge holds up. Link to comment Share on other sites More sharing options...
jamiek86 Posted April 5, 2021 Share Posted April 5, 2021 27 minutes ago, CLASSIC said: I reckon that's pretty good @jamiek86 I hope your brew fridge holds up. hopefully just got a little fan on compressor. like last time should be ok until start to lower temp Link to comment Share on other sites More sharing options...
John E Miller Posted April 5, 2021 Share Posted April 5, 2021 On 4/2/2021 at 8:45 PM, RDT2 said: I did a 15 litre batch It looks like there is only about 11.5 litres in that picture; am I missing something? 1 Link to comment Share on other sites More sharing options...
RDT2 Posted April 5, 2021 Share Posted April 5, 2021 (edited) 1 hour ago, John E Miller said: It looks like there is only about 11.5 litres in that picture; am I missing something? I’ve taken the krausen collar off now, your not far off I thinks its about 12 litres I have to get a bigger second fermenter now I know I like saison. I was worried it was going to over flow like my last batch when filling it due to foam etc so I ripped myself off and had a few beers under the belt by then and haven’t really looked at it till you mentioned it. Oh well have to make more then. Wish I had just bought the bigger fermenter, hindsight’s a wonderful thing though but my next batch I am going to try orange or lemon peel with coriander seeds with the yeast cake again. This one tastes pretty good with the Nelson in it though just tried a sample Edited April 5, 2021 by RDT2 1 Link to comment Share on other sites More sharing options...
NicolasW Posted April 6, 2021 Share Posted April 6, 2021 (edited) I did a NEIPA for my Easter Monday brewday. I modified my tried and tested recipe in attempt to increase head retention - I reduced the oats (500g down from 1kg) and increased the wheat malt. 6 kg Voyager Veloria 1 kg Wheat Malt 500 g Oats Couple of hand fulls of rice hulls 200 g Wheat dry malt (missed gravity slightly). All hotside hops in Hopstand @ 80C 30minutes - 50g each Mosaic, Citra, Galaxy Pitched 200ml of verdant slurry. Dry hopping in two stages - 50g each Mosaic, Citra, Galaxy. Came out of the kettle like murky swamp water. Went in to check on it this morning before and was greeted by the smell of tropical fruits - makes me thirsty thinking of it. So obviously plenty of yeast in that slurry. Edited April 6, 2021 by NicolasW 4 Link to comment Share on other sites More sharing options...
John E Miller Posted April 8, 2021 Share Posted April 8, 2021 On 4/5/2021 at 8:55 PM, RDT2 said: I’ve taken the krausen collar off now, your not far off I thinks its about 12 litres I have to get a bigger second fermenter now I know I like saison. I was worried it was going to over flow like my last batch when filling it due to foam etc so I ripped myself off and had a few beers under the belt by then and haven’t really looked at it till you mentioned it. Oh well have to make more then. Wish I had just bought the bigger fermenter, hindsight’s a wonderful thing though but my next batch I am going to try orange or lemon peel with coriander seeds with the yeast cake again. This one tastes pretty good with the Nelson in it though just tried a sample I have a craft fermenter, but no krausen collar. Judging from this saison of yours do you reckon I could get away with fermenting 11L of beer without overflowing? Link to comment Share on other sites More sharing options...
RDT2 Posted April 8, 2021 Share Posted April 8, 2021 (edited) 1 hour ago, John E Miller said: I have a craft fermenter, but no krausen collar. Judging from this saison of yours do you reckon I could get away with fermenting 11L of beer without overflowing? I think you should be right I kept the temp mostly at 22 degrees and let it rise to 25 the krausen was bigger on this one than the 1st generation I’ve attached a photo of what it looks like now. Just make sure the edges of the lid are sanitised in case it gets up there. I added one with the flash as well Edited April 8, 2021 by RDT2 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted April 8, 2021 Share Posted April 8, 2021 Made this yesterday Quote Recipe: Pacific Saison Brewer: Grumpy TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.034 SG Estimated Color: 8.5 EBC Estimated IBU: 30.4 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 1.50 kg Munich I (Weyermann) (14.0 EBC) Grain 1 50.0 % 0.98 L 1.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 2 50.0 % 0.98 L 30.00 g Galaxy [15.70 %] - Steep/Whirlpool 20.0 min Hop 3 18.1 IBUs - 30.00 g Nelson Sauvin [10.70 %] - Steep/Whirlpool 20.0 Hop 4 12.3 IBUs - Wyeast 3762 ------------------------------------------------------------------------------------- 7 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted April 8, 2021 Share Posted April 8, 2021 2 hours ago, Green Blob said: Made this yesterday Will have to try something like that. Link to comment Share on other sites More sharing options...
ben 10 Posted April 9, 2021 Share Posted April 9, 2021 Time for a stout. Quote Recipe: 68 Stout Brewer: Grumpy Style: Foreign Extra Stout TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.068 SG Estimated Color: 68.6 EBC Estimated IBU: 68.1 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 62.5 % 2.61 L 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 2 15.6 % 0.65 L 0.70 kg Munich I (Weyermann) (14.0 EBC) Grain 3 10.9 % 0.46 L 0.20 kg Gladfield Black Forest Rye (88.0 EBC) Grain 4 3.1 % 0.13 L 0.20 kg Gladfield Dark Chocolate Malt (1300.0 EBC) Grain 5 3.1 % 0.13 L 0.20 kg Gladfield Roasted Wheat (550.0 EBC) Grain 6 3.1 % 0.13 L 0.10 kg Gladfield Roast Barley (1450.0 EBC) Grain 7 1.6 % 0.07 L 55.00 g Chinook [12.70 %] - Boil 60.0 min Hop 8 68.1 IBUs - 1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 9 - - Mash Schedule: BIAB, Medium Body Total Grain Weight: 6.40 kg ------------------------------------------------------------------------------------- $25 5 Link to comment Share on other sites More sharing options...
ben 10 Posted April 10, 2021 Share Posted April 10, 2021 RIS time... reiterated mash n all. Quote Recipe: RIS Brewer: Grumpy Style: Imperial Stout TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.112 SG Estimated Color: 90.3 EBC Estimated IBU: 93.1 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 5.00 kg Coopers Pale Malt (4.2 EBC) Grain 1 51.8 % 3.26 L 2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 20.7 % 1.30 L 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 5.2 % 0.33 L 0.30 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 4 3.1 % 0.20 L 0.30 kg Gladfield Dark Chocolate Malt (1300.0 EBC) Grain 5 3.1 % 0.20 L 0.30 kg Gladfield Roasted Wheat (550.0 EBC) Grain 6 3.1 % 0.20 L 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 7 2.6 % 0.16 L 60.00 g Nelson Sauvin [10.70 %] - First Wort 60.0 min Hop 8 49.3 IBUs - 45.00 g Chinook [12.70 %] - First Wort 60.0 min Hop 9 43.9 IBUs - 1.00 kg Sugar, Table (Sucrose) [Boil] (2.0 EBC) Sugar 10 10.4 % 0.63 L 1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 11 - - ------------------------------------------------------------------------------------- Painful brew day ahead. 5 Link to comment Share on other sites More sharing options...
The Captain!! Posted April 11, 2021 Share Posted April 11, 2021 4 hours ago, Green Blob said: RIS time... reiterated mash n all. Painful brew day ahead. That’s a big boy!!!! straight on a cake? Link to comment Share on other sites More sharing options...
ben 10 Posted April 11, 2021 Share Posted April 11, 2021 Just now, The Captain!! said: straight on a cake? Yes, banana cake. Nah, notto from another stout. Wasn't too bad actually, on the boil now, two mashes done. 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted April 11, 2021 Share Posted April 11, 2021 23 minutes ago, Green Blob said: Yes, banana cake. Nah, notto from another stout. Wasn't too bad actually, on the boil now, two mashes done. Nice. cake of notto will smash through that. Link to comment Share on other sites More sharing options...
ben 10 Posted April 11, 2021 Share Posted April 11, 2021 2 minutes ago, The Captain!! said: cake of notto will smash through that. And spill it everywhere. Link to comment Share on other sites More sharing options...
The Captain!! Posted April 11, 2021 Share Posted April 11, 2021 Just now, Green Blob said: And spill it everywhere. Yep!!! Good luck with the clean up mate Link to comment Share on other sites More sharing options...
DeviantLogic Posted April 11, 2021 Share Posted April 11, 2021 I just threw on a Hop Slam IPA (NZ - Riwaka). 3 Link to comment Share on other sites More sharing options...
RDT2 Posted April 12, 2021 Share Posted April 12, 2021 Big day in the brewhouse today (garage) bottled my @Green Blob inspired Nelson Saison smells and tastes good and then brewed a Summer Style Saison using the yeast cake from Nelson. The Training wheels are off now I know I love Saisons making 24litres. Recipe below the wort tastes good with orange aromas due to the zest. 4.2 kg of Pilsner malt 76% 1kg of pale ale malt 500g of oats 7% 400g of sugar 6% 10g Columbus 60min 18g Williamette 30min 10g Williamette 15min 40g Fresh orange zest just the orange part 30g coriander seeds both at 10 min The yeast is cranking already after a couple of hours going to ferment at 26 degrees. Now I am enjoying a imperial stout will report soon in what are you drinking. Have a good night 6 Link to comment Share on other sites More sharing options...
RDT2 Posted April 12, 2021 Share Posted April 12, 2021 1 hour ago, RDT2 said: 40g Fresh orange zest just the orange part 30g coriander seeds both at 10 min I just went out to check how it’s firing and it smells like marmalade, so good 2 Link to comment Share on other sites More sharing options...
ben 10 Posted April 12, 2021 Share Posted April 12, 2021 10 hours ago, RDT2 said: bottled my @Green Blob inspired Nelson Saison smells and tastes good nice one 1 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 12, 2021 Share Posted April 12, 2021 Today it's time for a double batch of Mötley Brëw. I'm sick of running out of it, so a double whammy it is. 5 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 12, 2021 Share Posted April 12, 2021 6 minutes ago, Aussiekraut said: Today it's time for a double batch of Mötley Brëw. I'm sick of running out of it, so a double whammy it is. You have got me there @Aussiekraut what is Mötley Brëw ? I googled it but I found a band. Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 12, 2021 Share Posted April 12, 2021 13 minutes ago, CLASSIC said: You have got me there @Aussiekraut what is Mötley Brëw ? I googled it but I found a band. It is one of my go to beers. It's made with Mosaic hops and when I needed a name for the beer, I looked for synonyms of the word "mosaic". One of the hits was motley. Of course being a metal head, the first thing tat came to mind was the band and I wanted to call it Mötley Brüe but that one is already taken, to Mötley Brëw it became It's a very simple beer made from Maris Otter and Vienna malts and Mosaic hops. 5 Link to comment Share on other sites More sharing options...
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