Greenyinthewestofsydney Posted July 11, 2021 Share Posted July 11, 2021 1 hour ago, RDT2 said: Look forward to hearing how that goes another yeast for me to try eventually Yeah WY3787 is the Westmalle yeast and is the one I would recommend as the best all around for a Belgian yeast. Makes a good dubbel, tripel and quad. You can also get very different beers by varying the pitch rate and fermentation temp. The other plus is its not finniky like some of the others. It will just rip through it. 1 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted July 12, 2021 Share Posted July 12, 2021 (edited) Cubed up my batch #56, AG batch #15 another Leigh's Lager today after having a few tastes of the previous brew from the keg last night. I really think I needed one of these for myself so got stuck into mashing and boiling it up before the normal brew schedule resumes . Will use the reclaimed Diamond Lager yeast I harvested a couple of weeks back. Will pitch this one late tomorrow afternoon as I my schedule plan was to mash up another batch of my Coopers Sparkling ale in the morning so it will be a busy day. Just sipping my True Blue Aussie Ale and found that keg is low so will have to squeeze another batch of this in this week as well. Am savoring this one as the recipe is right where I want it for one of my house ales. Damn - spoke too soon and the keg blew on the very next glass. boo hoo. Edited July 12, 2021 by iBooz2 3 3 1 Link to comment Share on other sites More sharing options...
Breaktrainjack Posted July 12, 2021 Share Posted July 12, 2021 The unwanted surprise with kegs hey @iBooz2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 13, 2021 Share Posted July 13, 2021 Just got back from LHBS, I ended up with 2 x Cans MJ Blonde Dry on Special 2 for $25.00 best before 27/02/22. I got 2 x 1.7kg Light Malt Extract, 2 x 15gm Saaz, 2 x US-05 & finally got a couple of Hop Balls. I may as well do a double batch tomorrow. Should be a reasonable brew. Cheers Phil 3 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted July 13, 2021 Share Posted July 13, 2021 21 hours ago, Breaktrainjack said: The unwanted surprise with kegs hey @iBooz2 Yes BTJ, this one was packed into a big chest freezer with several others so it was hard to tell how low it was without upsetting the keg cart by lifting it. I think I need bigger kegs or smaller glasses ha ha 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted July 13, 2021 Share Posted July 13, 2021 (edited) Cubed up another brew today. My Batch #57, AG batch #16 which is my clone of the Coopers Sparkling Ale ver 1_1. Using RO water this time just to see what the differences will be when compared with the previous brew which was done with filtered rainwater. I added salts to match the Yellow Balanced water profile both times. Just want to see if I am wasting my time generating all the RO water I need each brew or if I should just simply use my rainwater in future brews. Edited July 13, 2021 by iBooz2 1 Link to comment Share on other sites More sharing options...
Breaktrainjack Posted July 13, 2021 Share Posted July 13, 2021 Look at ya go @CLASSIC lookin gud Link to comment Share on other sites More sharing options...
Breaktrainjack Posted July 13, 2021 Share Posted July 13, 2021 TASTY Sparklin AG Ale @iBooz2..nnioooce Link to comment Share on other sites More sharing options...
Breaktrainjack Posted July 13, 2021 Share Posted July 13, 2021 (edited) Preppin most things Edited July 13, 2021 by Breaktrainjack 4 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 13, 2021 Share Posted July 13, 2021 I would say you are either a Doomsday Prepper, a Hoarder or just a P... Pot !! 3 Link to comment Share on other sites More sharing options...
Breaktrainjack Posted July 13, 2021 Share Posted July 13, 2021 All three really but i hoard good things 2 1 Link to comment Share on other sites More sharing options...
Breaktrainjack Posted July 13, 2021 Share Posted July 13, 2021 Got a 308 LJ GTR torana down in here under a heap of stuff as well ..one day itll see the light of day 1 Link to comment Share on other sites More sharing options...
jamiek86 Posted July 13, 2021 Share Posted July 13, 2021 @Breaktrainjack you really should take the lids off your brew tins and keep the yeast in the fridge. keeps it fresh and lasts longer as the tins of malt can last heaps longer than the yeast. Link to comment Share on other sites More sharing options...
Breaktrainjack Posted July 13, 2021 Share Posted July 13, 2021 Ill do that Jamie now you mention it ..alot of times i go get morgans 11g english ale yeast i end up adding a heap of adjuncts ..i like the fruitiness of morgans ..coopers yeast is nice as well ..tend to get more banana from morgans also they rip thru the sugars quickly 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted July 14, 2021 Share Posted July 14, 2021 Another brew day today, that's three brew days in a row, the nano brewery kettle is a smoking! Cubed up my Batch #58, AG Batch #17. It was my True Blue Pale Ale but I had run out of the usual malts so had to sub some others in. Looks like another run over to get some more 25 Kg bags of base malts to keep me going. Only had 2.50 kg of VIC Ale Malt (BB) and 0.77 kg of VIC Pilsner Malt (BB) so chucked in 0.50 kg of MO, 0.25 kg wheat malt and 0.10 kg Caramunich II to get the EBC to where I want it. Also used 0.10 kg of Acidulated Malt but think I will up this to 0.15 kg next batch as the PH only just got to 5.6 during the mash. No other acid additions so I am pretty settled on the 0.15 kg Acidulated Malt as a fixed item in most of my recipes from now on when using my rainwater. Hmm what to brew next.... Got heaps of MO and Premium Pilsner Malt. Might have a crack at one of Otto's Pilsners tomorrow. 1 1 Link to comment Share on other sites More sharing options...
jamiek86 Posted July 14, 2021 Share Posted July 14, 2021 now I have 2 brew fridges can pump some batches out on right Aussie lager put down last Thursday on left eclipse pale ale just mixed up. 1.7kg Coops aus pale ale 1.5kg Coops Light Liquid Wheat Malt 250 gram light dry malt 50 gram eclipse 15 steep just boiled water lid off 600ml water 20.5 litres OG.1.052 pitched 11.5 gram US-05 @ 23 degrees BF set to 18 5 Link to comment Share on other sites More sharing options...
Pale Man Posted July 14, 2021 Share Posted July 14, 2021 22 hours ago, Breaktrainjack said: Preppin most things How do you plan to brew those light bulbs moite 2 Link to comment Share on other sites More sharing options...
Pezzza Posted July 14, 2021 Share Posted July 14, 2021 (edited) 3 minutes ago, Pale Man said: How do you plan to brew those light bulbs moite Looking for enlightenment? the action of enlightening or the state of being enlightened Edited July 14, 2021 by Graubart 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 14, 2021 Share Posted July 14, 2021 9 minutes ago, jamiek86 said: now I have 2 brew fridges can pump some batches out on right Aussie lager put down last Thursday on left eclipse pale ale just mixed up. Good one Jamie the addition of Wheat Malt Extract to my beers has made a huge difference & better yeast & nice hops. Cheers. 1 Link to comment Share on other sites More sharing options...
Breaktrainjack Posted July 14, 2021 Share Posted July 14, 2021 (edited) Well @Pale Man ..ill throw in a bit 12 gauge add a bit of 240 ..a switch or 2 .. crimp it and give it a good flick ..laughin Edited July 14, 2021 by Breaktrainjack 1 Link to comment Share on other sites More sharing options...
Breaktrainjack Posted July 14, 2021 Share Posted July 14, 2021 14 minutes ago, Graubart said: Looking for enlightenment? the action of enlightening or the state of being enlightened i got enlightenment there GB ..all 18v of it see 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted July 15, 2021 Share Posted July 15, 2021 (edited) Well I just could not help myself. Cubed up yet another brew today, an Otto's Pilsner @Otto Von Blotto that makes it Batch # 59, AG # 18 and four brew days in a row. Maybe do another tomorrow but will see with timings what I have grain stocks of. Used RO water for this Otto baby and only the 0.10 kg of Acidulated Malts as per Otto's recipe but still could not get the PH of the mash down further than 5.6. My BeerSmith PH adjust tool tells me this needed 6.2 ml of lactic Acid addition to hit the target PH of 5.3 (which I did not put in this first try of his recipe) a suck it and see approach. Only salts added were per Otto's recipe 0.50 g Gypsum, 0.45 g Epson Salts and 0.32 g Calcium Chloride. I did not try and hit any particular water profile, was just going to see how this turns out. Bug bear of the day was that the recent batch of Saaz hops from KL seemed to turn to mush in the boil and a lot of matter got out of my hop socks. At first I thought one or more of the hop socks had come undone or had torn open but this was not the case. I thick the hop grind in manufacturing of these pellets is way too fine as I don't have this problem with say PoR, or Haller... Mitt... etc. For those of you that use hop spiders, do you lot think if I get one of those, will stop the crud getting into my wort. Any pros or cons using a hop spider? TIA. Otto did you record the PH of your batch recently as interested were it got to? - Cheers Recipe Specifications -------------------------- Boil Size: 36.00 L Post Boil Volume: 26.01 L Batch Size (fermenter): 22.00 L Bottling Volume: 20.00 L Estimated OG: 1.044 SG Estimated Color: 10.2 EBC Estimated IBU: 49.7 IBUs Brewhouse Efficiency: 68.00 % Est Mash Efficiency: 77.3 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 36.50 L Alicat's RO Water Water 1 - - 0.50 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 0.45 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - - 0.32 g Calcium Chloride (Mash) Water Agent 4 - - 4.25 kg Pilsner (WEY) Premium Pilsner Malt (2.8 EBC) Grain 5 94.2 % 2.77 L 0.15 kg Melanoidin (Weyermann) (50.0 EBC) Grain 6 3.3 % 0.10 L 0.10 kg Acidulated (Weyermann) (3.5 EBC) Grain 7 2.2 % 0.07 L 0.01 kg Black Malt (Simpsons) (1666.5 EBC) Grain 8 0.2 % 0.01 L 32.00 g Saaz [4.30 %] - First Wort 90.0 min Hop 9 18.8 IBUs - 32.00 g Saaz [4.30 %] - Boil 80.0 min Hop 10 16.9 IBUs - 30.00 g Saaz [4.30 %] - Boil 15.0 min Hop 11 10.2 IBUs - 5.00 g Yeast Nutrient Powder (Boil 15.0 mins) Other 12 - - 0.10 g Whirlfloc Granulated (Boil 5.0 mins) Fining 13 - - 30.00 g Saaz [4.30 %] - Steep/Whirlpool 15.0 min, 90.2 Hop 14 3.9 IBUs - 1.0 pkg Czech Pilsner Lager (Wyeast Labs #2278) [124.21 Yeast 15 - - Mash Schedule: BIABasket, Ottos Pilsner, 3 Step Mash Total Grain Weight: 4.51 kg ---------------------------- Name Description Step Temperature Step Time Mash Step 1 63C Add 38.76 L of water and heat to 63.0 63.0 C 50 min Mash Step 2 72 C Heat to 72.0 C over 9 min 72.0 C 30 min Mash Step 3 Mash Out 78 Heat to 78.0 C over 5 min 78.0 C 10 min Edited July 15, 2021 by iBooz2 2 Link to comment Share on other sites More sharing options...
RDT2 Posted July 15, 2021 Share Posted July 15, 2021 1 hour ago, iBooz2 said: Well I just could not help myself. Cubed up yet another brew today, an Otto's Pilsner @Otto Von Blotto that makes it Batch # 59, AG # 18 and four brew days in a row. Maybe do another tomorrow but will see with timings what I have grain stocks of. Used RO water for this Otto baby and only the 0.10 kg of Acidulated Malts as per Otto's recipe but still could not get the PH of the mash down further than 5.6. My BeerSmith PH adjust tool tells me this needed 6.2 ml of lactic Acid addition to hit the target PH of 5.3 (which I did not put in this first try of his recipe) a suck it and see approach. Only salts added were per Otto's recipe 0.50 g Gypsum, 0.45 g Epson Salts and 0.32 g Calcium Chloride. I did not try and hit any particular water profile, was just going to see how this turns out. Bug bear of the day was that the recent batch of Saaz hops from KL seemed to turn to mush in the boil and a lot of matter got out of my hop socks. At first I thought one or more of the hop socks had come undone or had torn open but this was not the case. I thick the hop grind in manufacturing of these pellets is way too fine as I don't have this problem with say PoR, or Haller... Mitt... etc. For those of you that use hop spiders, do you lot think if I get one of those, will stop the crud getting into my wort. Any pros or cons using a hop spider? TIA. Otto did you record the PH of your batch recently as interested were it got to? - Cheers Recipe Specifications -------------------------- Boil Size: 36.00 L Post Boil Volume: 26.01 L Batch Size (fermenter): 22.00 L Bottling Volume: 20.00 L Estimated OG: 1.044 SG Estimated Color: 10.2 EBC Estimated IBU: 49.7 IBUs Brewhouse Efficiency: 68.00 % Est Mash Efficiency: 77.3 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 36.50 L Alicat's RO Water Water 1 - - 0.50 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 0.45 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - - 0.32 g Calcium Chloride (Mash) Water Agent 4 - - 4.25 kg Pilsner (WEY) Premium Pilsner Malt (2.8 EBC) Grain 5 94.2 % 2.77 L 0.15 kg Melanoidin (Weyermann) (50.0 EBC) Grain 6 3.3 % 0.10 L 0.10 kg Acidulated (Weyermann) (3.5 EBC) Grain 7 2.2 % 0.07 L 0.01 kg Black Malt (Simpsons) (1666.5 EBC) Grain 8 0.2 % 0.01 L 32.00 g Saaz [4.30 %] - First Wort 90.0 min Hop 9 18.8 IBUs - 32.00 g Saaz [4.30 %] - Boil 80.0 min Hop 10 16.9 IBUs - 30.00 g Saaz [4.30 %] - Boil 15.0 min Hop 11 10.2 IBUs - 5.00 g Yeast Nutrient Powder (Boil 15.0 mins) Other 12 - - 0.10 g Whirlfloc Granulated (Boil 5.0 mins) Fining 13 - - 30.00 g Saaz [4.30 %] - Steep/Whirlpool 15.0 min, 90.2 Hop 14 3.9 IBUs - 1.0 pkg Czech Pilsner Lager (Wyeast Labs #2278) [124.21 Yeast 15 - - Mash Schedule: BIABasket, Ottos Pilsner, 3 Step Mash Total Grain Weight: 4.51 kg ---------------------------- Name Description Step Temperature Step Time Mash Step 1 63C Add 38.76 L of water and heat to 63.0 63.0 C 50 min Mash Step 2 72 C Heat to 72.0 C over 9 min 72.0 C 30 min Mash Step 3 Mash Out 78 Heat to 78.0 C over 5 min 78.0 C 10 min Hi mate I made this recipe a few times made it the other day my ph started at 5.9 adjusted to 5.6 left it at that. Seems good so far it’s cold crashing now. I use a hop spider keeps the crap out and comes out really clear after a short whirlpool using whirfloc. I also made same recipe with my hood instead of Saaz blood good. Hope your s turns out nice. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 15, 2021 Share Posted July 15, 2021 Good luck with the brew mate, it should turn out well even though the pH didn't quite get to where you wanted it. I didn't measure mine when I did that recent one, first brew back and all just wanted to make sure I still had my process down pat. Next time I make a pilsner I'll get a reading, I'm curious to see what it ends up at. I did take an FG test the other day though and had the obligatory taste of it, it's just as good as that recipe usually is 1 Link to comment Share on other sites More sharing options...
BlackSands Posted July 17, 2021 Share Posted July 17, 2021 (edited) Another partial going down today. Local supermarkets have been selling of Coopers OS and Lion cans pretty cheap lately so rather than my usual stove-top AG's I'm taking advantage of these discounted tins and continuing with partial-mash brews for now This one is a first time ever using a Lion tin - in particular, the draught. Not much info out there about Lion kits and I know when I worked at my LHBS I don't think I sold a single can the entire year I was there! But, what little review info I did read about them seemed to be quite favourable. They're made in teh same place as Black Rock, WilliamsWarn, MangroveJacks (cans) etc so I guess there's no reason whey they should be any different. Fortunately I also managed to find EBC/IBU info so that was helpful when it came to dialling up something in Beersmith: So, this simple 20 litre brew is modelled on a British Golden ale: Golden Lion 1.7kg Lion Draught Can 800g GF Ale Malt 200g GF Wheat Malt 200g GF Sour Grapes 20g Amarillo @5mins 30g Amarillo steep Kveik Voss Expected: ABV=4%, IBU=31 As an aside, I don't think the BS EBC values are anywhere near correct for the this and Coopers OS kits. Edited July 17, 2021 by BlackSands 6 Link to comment Share on other sites More sharing options...
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