ozdevil Posted May 3, 2021 Share Posted May 3, 2021 1 hour ago, Graubart said: Isn't the Spunder supposed to vent by itself @Red devil 44 Reddler? Or have I missed something here? you are spot on Graubart The idea of the spunding valve is to ferment no great then what you have it set to so if the pressure was set at 30psi and the co2 pressure should not be getting above 30 psi if the co2 was above 30psi then their would be co2 coming out of the spunding valve and no need to adjust Mind you i dont think a person needs to pressure ferment at 30psi i usually set mine anywhere from 5psi -15psi at most 1 Link to comment Share on other sites More sharing options...
Stickers Posted May 3, 2021 Share Posted May 3, 2021 31 minutes ago, MUZZY said: Happy days, Stickers. Late edit: @Stickers Don't forget to update your calendar. It's May now. hahaha, as i hit the post button i wondered if someone would notice my calendar slackness 2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted May 3, 2021 Author Share Posted May 3, 2021 2 hours ago, Graubart said: Hey there @kmar92 Kmar mate that is the ol Classic Munich I know and love! @Shamus O'Sean Shamus - did you have the massive fest of frothing ferment when you did yours back then.... you all may remember my frothover that I had to clean up... but yeah I reckon it is a cracking HW yeast and am looking forward to brewing another soon-ish ; ) Hey there Graubart. I did not get the reaction from the Munich Classic that you did. It was frothier than the WB-06, but not by much. Have not got any banana from either the Munich Classic or the WB-06. Maybe I will brew warmer next time. 1 1 Link to comment Share on other sites More sharing options...
MitchBastard Posted May 3, 2021 Share Posted May 3, 2021 I’ll do my best @MUZZY 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted May 4, 2021 Share Posted May 4, 2021 22 hours ago, Graubart said: Isn't the Spunder supposed to vent by itself @Red devil 44 Reddler? Or have I missed something here? You can set the spunding valve to vent at what pressure you want, I normally set mine up on a spare keg with 35PSI in it, then get it to vent off at 30PSI, the PRV on the Fermy is set to around 35PSI or so it says in the instructions 1 Link to comment Share on other sites More sharing options...
kmar92 Posted May 4, 2021 Share Posted May 4, 2021 23 hours ago, Shamus O'Sean said: Hey there Graubart. I did not get the reaction from the Munich Classic that you did. It was frothier than the WB-06, but not by much. Have not got any banana from either the Munich Classic or the WB-06. Maybe I will brew warmer next time. @Shamus O'Sean I started my ferment at about 20º, mainly because Lallemand say that it's range is 17º - 22º. My thoughts were that it would throw the banana and fruity aromas at it's mid-range. Well it certainly did that but after seeing the krausen it generated after 1 day I lowered the temp to around 18º. It is still in the FV at day 3 but just looking at it I reckon it is not far off FG. I will take a SG reading tomorrow and see how it is going. Smells divine in the ferment fridge though at the moment! 1 Link to comment Share on other sites More sharing options...
UncleStavvy Posted May 5, 2021 Share Posted May 5, 2021 Hi guys n gals, I'm back in the groove again after a couple of months off. Got another Aldi lager happening in the FV as we type, due for bottling on the weekend. Going to back it up with a ROTM triple choc stout. 3 Link to comment Share on other sites More sharing options...
jamiek86 Posted May 5, 2021 Share Posted May 5, 2021 first verdant IPA yeast use krausen not as big as expected but that might be from high mashing in partial not many sugars to eat. was at 68 for most of the hour might have been fun old 69 at start . So assuming that high for hour wouldn't get many sugars out to ferment? Link to comment Share on other sites More sharing options...
ozdevil Posted May 5, 2021 Share Posted May 5, 2021 17 minutes ago, jamiek86 said: first verdant IPA yeast use krausen not as big as expected but that might be from high mashing in partial not many sugars to eat. was at 68 for most of the hour might have been fun old 69 at start . So assuming that high for hour wouldn't get many sugars out to ferment? verdant ipa i have found it to be a little slow in the way of fermenting , but is still an enjoybable yeast to use Link to comment Share on other sites More sharing options...
jamiek86 Posted May 5, 2021 Share Posted May 5, 2021 30 minutes ago, ozdevil said: verdant ipa i have found it to be a little slow in the way of fermenting , but is still an enjoybable yeast to use so as an all grain brewer would my high mash temp for say first 30 min have stopped too much sugar coming out? I should have paid more attention and kept on 65. not expecting very low fg Link to comment Share on other sites More sharing options...
Stickers Posted May 5, 2021 Share Posted May 5, 2021 2 hours ago, jamiek86 said: first verdant IPA yeast use krausen not as big as expected looks about what i had going on my couple of verdant batches. be grateful it's not a massive one, it might hang around right up until you keg it Link to comment Share on other sites More sharing options...
Pezzza Posted May 5, 2021 Share Posted May 5, 2021 (edited) 2 hours ago, jamiek86 said: so as an all grain brewer would my high mash temp for say first 30 min have stopped too much sugar coming out? I should have paid more attention and kept on 65. not expecting very low fg what was OG? I have not used Verdant but it looks mighty fine to me... what is temp? Edited May 5, 2021 by Graubart Link to comment Share on other sites More sharing options...
jamiek86 Posted May 5, 2021 Share Posted May 5, 2021 (edited) 7 minutes ago, Graubart said: what was OG? I have not used Verdant but it looks mighty fine to me... what is temp? 1.046 20 litres EB tin plus 2kg ale make mashed mainly 68 degrees for most of hour 69 for first 15 min plus added 250 gram LDM after hop boil. git it on 20 degrees Edited May 5, 2021 by jamiek86 1 Link to comment Share on other sites More sharing options...
ozdevil Posted May 5, 2021 Share Posted May 5, 2021 3 hours ago, jamiek86 said: 1.046 20 litres EB tin plus 2kg ale make mashed mainly 68 degrees for most of hour 69 for first 15 min plus added 250 gram LDM after hop boil. git it on 20 degrees Why did you mash for almost 68°c then turn it up to 69°c i dont see no real benifit by doing that If i was to do a partial mash in a pot with lid on, i would aim for your mash to be 67°c Then turn off the heat and wrap the pot with blankets such as a sleeping bag let it sit for the hour once the hour is up take your grainbag out and allow to drain and just give a gentle squeeze here and there to get the lovely wort to drain (dont over squeeze) at the end of the mash test the temp of mash it shouldnt drop to much in heat loss eg if it finished 65°c its not going to be over dramatic the mash should be a consistant heat. 1.046 if you get down to around 1.011 as ya final gravity that would be ok overall looking at ya brew in the pics looks good 1 Link to comment Share on other sites More sharing options...
jamiek86 Posted May 5, 2021 Share Posted May 5, 2021 49 minutes ago, ozdevil said: Why did you mash for almost 68°c then turn it up to 69°c i dont see no real benifit by doing that If i was to do a partial mash in a pot with lid on, i would aim for your mash to be 67°c Then turn off the heat and wrap the pot with blankets such as a sleeping bag let it sit for the hour once the hour is up take your grainbag out and allow to drain and just give a gentle squeeze here and there to get the lovely wort to drain (dont over squeeze) at the end of the mash test the temp of mash it shouldnt drop to much in heat loss eg if it finished 65°c its not going to be over dramatic the mash should be a consistant heat. 1.046 if you get down to around 1.011 as ya final gravity that would be ok overall looking at ya brew in the pics looks good no mate around wrong way if that what I said it probably started off on 69 for 10 or 15 min and dropped to 68 for at least 30in after that. yes looks and smells good but thinking won't get 5% was hoping for if not enough sugar came out cause too high temp. might just be a thick tasty one with less abv. been 9 years since done partial mash and had to steal a pillow case for It wasn't proper prepared my grain bag never arrived. 1 Link to comment Share on other sites More sharing options...
ozdevil Posted May 5, 2021 Share Posted May 5, 2021 6 hours ago, jamiek86 said: no mate around wrong way if that what I said it probably started off on 69 for 10 or 15 min and dropped to 68 for at least 30in after that. yes looks and smells good but thinking won't get 5% was hoping for if not enough sugar came out cause too high temp. might just be a thick tasty one with less abv. been 9 years since done partial mash and had to steal a pillow case for It wasn't proper prepared my grain bag never arrived. dropping a degree wasnt going to upset the apple cart i dont think you have mashed to high it will be in the medium body temp range just the high end what was your grain bed like once finished mashing was it dry in places? Link to comment Share on other sites More sharing options...
jamiek86 Posted May 6, 2021 Share Posted May 6, 2021 (edited) 5 hours ago, ozdevil said: dropping a degree wasnt going to upset the apple cart i dont think you have mashed to high it will be in the medium body temp range just the high end what was your grain bed like once finished mashing was it dry in places? no idea mate was really hot so not go through it just out pillow case into green bin gave it few good stirs during mash Edited May 6, 2021 by jamiek86 Link to comment Share on other sites More sharing options...
MitchBastard Posted May 7, 2021 Share Posted May 7, 2021 First pic, My kolsch went to keg today. Tasting great. Looks ok to. Should be an absolute cracker after some cold conditioning. second pic. German pilly nearing its FG. Very clear already and it hasn’t even been cold crashed yet. 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 7, 2021 Share Posted May 7, 2021 Looking pretty good @MitchBastard would you enter either of those in up & coming comps ? They are very clear. 1 Link to comment Share on other sites More sharing options...
Stickers Posted May 7, 2021 Share Posted May 7, 2021 On 5/6/2021 at 10:41 AM, jamiek86 said: no idea mate was really hot so not go through it just out pillow case into green bin gave it few good stirs during mash i scatter my left over grain in the back yard and the local bird life clean it up over a couple of days Link to comment Share on other sites More sharing options...
jamiek86 Posted May 7, 2021 Share Posted May 7, 2021 5 minutes ago, Stickers said: i scatter my left over grain in the back yard and the local bird life clean it up over a couple of days I would have done that if my silly dog wouldn't try and eat it hot or if forget about it for days and starts to stink 1 Link to comment Share on other sites More sharing options...
MitchBastard Posted May 7, 2021 Share Posted May 7, 2021 13 minutes ago, CLASSIC said: Looking pretty good @MitchBastard would you enter either of those in up & coming comps ? They are very clear. Yep, both of these are for a local comp in June 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 7, 2021 Share Posted May 7, 2021 4 minutes ago, MitchBastard said: Yep, both of these are for a local comp in June Great, all the very best with them. Cheers. Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 9, 2021 Share Posted May 9, 2021 On 5/7/2021 at 6:57 PM, MitchBastard said: On 5/7/2021 at 6:43 PM, CLASSIC said: Looking pretty good @MitchBastard would you enter either of those in up & coming comps ? They are very clear. Yep, both of these are for a local comp in June Good luck with it @MitchBastard Mitch looks beautiful mate. 1 Link to comment Share on other sites More sharing options...
Boot Straps Posted May 10, 2021 Share Posted May 10, 2021 Next cab off the rank: Coopers Beekeeper, this looks pretty straight forward, one of the guys at work keeps bees so I got the honey off him. 1 × Thomas Coopers Preacher's Hefe Wheat (1.7kg) 2 × Light Dry Malt (500g) 1 × 335g Beerenberg's Blue Gum Honey 1 × Munich Yeast Sachet (or use the brew can yeast) - I used both 6 Link to comment Share on other sites More sharing options...
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