DaleB Posted January 7, 2011 Share Posted January 7, 2011 Well had one of the Lager's which was my first brew last night, and almost ready to go, still a tad yeasty, and the Wife's alcoholic Ginger Beer is still fermenting after 13 days :/ Anyway so last night I put down a new batch I cannot wait to get into, Australian Pale Ale Australian Pale Ale Can 1KG BE2 12gms Cascade Hops at brew 12gms Cascade Hops at 3 days ferment English Ale Yeast - s04 Link to comment Share on other sites More sharing options...
Biermoasta Posted January 7, 2011 Share Posted January 7, 2011 I cracked open my Australian Pale Ale (my first homebrew) today... boy was it good! Maybe I'm just a little biased because I made it! [biggrin] Your beer will most certainly taste better with the hops and specific yeast! Here is a picture of my first homebrew, only a week and a half after bottling, but I couldn't wait any longer! Good luck with the brew! Link to comment Share on other sites More sharing options...
CanaanP Posted January 8, 2011 Share Posted January 8, 2011 I just finished my last bottle today. Made it about 2 months ago - just with the tin of Pale Ale and a kilo of BE2 up to 23L. A very, very nice beer which was damn easy to drink. Would definitely do again. Link to comment Share on other sites More sharing options...
DaleB Posted January 9, 2011 Author Share Posted January 9, 2011 Got a question for PB2, Pale Ale as been down for 4 days now, but unlike the Lager there is no activity on the top, I took a quick photo whilst removing the collar. Any ideas? Link to comment Share on other sites More sharing options...
AussieJosh Posted January 9, 2011 Share Posted January 9, 2011 Hi DaleB Im not as good looking as Paul Nor do i know as much as him about brewing but i may be able to help you!? To strat with, did you take a reading before putting in the yeast? If so what was the reading? If you did take a reading, Take another now, If it is diffrent, this would be because your brew is fermenting! :) If its the same....then maybe your yeast was stuffed!? And Paul would be the one to ask for advice! :) Hope it all goes well for you mate! Link to comment Share on other sites More sharing options...
DaleB Posted January 10, 2011 Author Share Posted January 10, 2011 Ive posted on another forum I use aswell, but the OG was 1036 and now the SG is 1010. Cut from other post. Ok, So i tested the Beer today and also had a taste. A few things. 1. It tastes and smells fine ( A little maybe wine smell), however when I first used the tap there was alot of sediment that came out of the tap in a clunk, after i discarded the first sample I took another to half fill the hydrometer and the Beer was a nice colour but had a heap of floating white bits kind of like yeast in the brew. 2. The lip above the tap on the fermenter that you can see above (looks like a line above the tap) as formed quite a large amount of yeast on there, or a whitish substance. (If I keep this there, it will almost certainly fall into each bottle when I try and bottle the brew, if it is still there, Do I leave it, or sterilize a spoon and stir it off?) 3. The OG was 1036, and today after 5 days its 1004 - fermented at 24c 4. I tasted the brew and it seemed fine, apart from the particles in the brew however I feel like I have some of those particles stuck on my tongue, wondering if that is yeast just waiting to clear up? Sorry for such a large post, but hoping some of the more knowledgeable folk can help me out Link to comment Share on other sites More sharing options...
Andris Posted January 11, 2011 Share Posted January 11, 2011 If Im correct, APA has a blend of ale and lager yeast, that might explain fermentation the way it went down. as for the pic - brew looks really good. I would keep it for mebbe 10 days top and then bottle. Its light, so I presume after 4 days gravity wont change, but the extra time in fermenter will allow beer to clear and mature a bit and will taste good sooner after bottling. Link to comment Share on other sites More sharing options...
PB2 Posted January 12, 2011 Share Posted January 12, 2011 It looks like it has just about finished. S-04 is known for fast fermentation and strong sedimentation. 24C is on the upper end of the manufacturer's recommended fermentation temperature range for this yeast. [biggrin] Link to comment Share on other sites More sharing options...
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