BREW DAY!! WATCHA’ GOT, EH? 2022

[Tricky Micky]

3 hours ago, Pezzza said:

production is up in the Mountain Brewery 

 

All looks Yummy Pezzy, luvyawork!

[ben 10]

On 12/11/2022 at 2:17 AM, stquinto said:

Double brew of Guinness today

Are you going to ferment and then just tip it so it is the same as the last?

[ben 10]

On 12/11/2022 at 8:25 AM, stquinto said:

Maybe when if comes to kegging I’ll add an extra 2 or 3 litres of water,

dont

[stquinto]

18 minutes ago, beach_life said:

Are you going to ferment and then just tip it so it is the same as the last?

I think I’d hang up my brewing spurs if that happened again

[ben 10]

1 minute ago, stquinto said:

I think I’d hang up my brewing spurs if that happened again

I was close once.

I threw a fv full of beer into the bin when I was having issues

[stquinto]

12 hours ago, beach_life said:

I was close once.

I threw a fv full of beer into the bin when I was having issues

That must have been painful  

I was out of words when @Mickep had to tip three batches too

Anyway, I slid off out of a boring zoom meeting to replace my nitro blend bottle (90 minute round trip) so I’ll be sorted when the Guinness is ready. I think I might serve the 3/4 keg I have left of Sam Adam on nitro just to practice the gas levels etc.

[Pezzza]

3 hours ago, stquinto said:

serve the 3/4 keg I have left of Sam Adam on nitro just to practice the gas levels etc.

Sounds good Sainter @stquinto

Just be careful as to gassing up the already CO2 rich Samad...

Probably not an issue as you are not serving through nitro tap anyway...

It is just if you have a fair whack of CO2 already in the Beer Solution - and then you gas up using Nitro and serve then through the Nitro Tap you can end up with whipped cream...

A bit of CO2 at the start can help get things underway as the Nitro Mix is slow to charge... 

But you canna put too much in or there can be trouble.

Anyway... you are not pouring through the perforated plate turbulent Tap so might not be an issue anyways...

And yeah... I am no expert on this stuff by any means mate : |

Hope it goes well : )

Pezzza Piratical Mountain Brewing

[Pezzza]

Brewed the Wheatie Aleo and did the splashing backfill yesterday over the US05 Yeast Cake (frothy top on the backfill)... see below sequence... 10 hours later a lovely fluffy top... some may say MASSIVE OVERPITCH... but so far in my regular backfilling practice (hopefully continues so ) I have not had any detrimental issues re flavour and texture... so hopefully it will turn out ok 

Smells pretty nice 

[stquinto]

4 hours ago, Pezzza said:

Sounds good Sainter @stquinto

Just be careful as to gassing up the already CO2 rich Samad...

Probably not an issue as you are not serving through nitro tap anyway...

It is just if you have a fair whack of CO2 already in the Beer Solution - and then you gas up using Nitro and serve then through the Nitro Tap you can end up with whipped cream...

A bit of CO2 at the start can help get things underway as the Nitro Mix is slow to charge... 

But you canna put too much in or there can be trouble.

Anyway... you are not pouring through the perforated plate turbulent Tap so might not be an issue anyways...

And yeah... I am no expert on this stuff by any means mate : |

Hope it goes well : )

Pezzza Piratical Mountain Brewing

Thanks for that Pezzza mate. I was going to push it through the stout tap. Since I’m a bit underwhelmed with the hops I thought it might make a poor-man’s Caffrey’s.

Whaddya reckon - burp out the Sam and just set the nitro blend to about 10psi? Normally it’s higher than CO2 at 30 - 35psi I read somewhere. Maybe I’ll try the first pint off the nitro but through the stout tap….

I can see some school kid chemistry experiments coming up

Cheers!

[Pezzza]

4 hours ago, stquinto said:

Whaddya reckon

Spot on mate @stquinto Sainter - just try a few different options maybe...  think what you are suggesting sounds good for a start mate yep : )

And then so maybe if the Stout Tap pours whipped cream... try a pour through a normal tap or pluto gun maybe and not through the festive perf plate? 

[stquinto]

7 minutes ago, Pezzza said:

Spot on mate @stquinto Sainter - just try a few different options maybe...  think what you are suggesting sounds good for a start mate yep : )

And then so maybe if the Stout Tap pours whipped cream... try a pour through a normal tap or pluto gun maybe and not through the festive perf plate? 

Will do mate ! And make sure I make a photojournalistic montage of the whole process. Well, take a few photos anyway...

[iBooz2]

Brew day today was another batch of LL, this is brew #92 AG batch #51.

This time I have decided to alter my proven LL recipe to use Coopers Premium Pale Malt instead of the usual VIC Pale Ale Malt.  I have been very impressed with the Coopers malt and the MO malt so far in AG brewing so decided to combine the two (what I think are the two top notch malts) and see what that brings to my recipe.

Changing the ale malt over to the CPPM was the only change so will see if my LL recipe is better because of this.

My LL recipe ver 2.0 on 15/12/2022

Grains:

6000 g Coopers premium pale malt 3.9 EBC.

1200 g Maris Otter 4.2 EBC.

500g Carapils malt 4.5 EBC.

250 g White table sugar @ 15".

150 g Crystal Light 88.0 EBC

Hops:

15 g Super Pride 60” = 14 IBU

30 g Pride of Ringwood 10” = 9 IBU

 Mash:

10 ml lactic acid in mash water - 45 L filtered rainwater – no salts added

45 C for 15” then slow rise to next mash step of

69 C for 60”

75 C for 10”

 So predicted result was ABV=4.7% EBC=8 IBU=23

For this batch - Mash efficiency = 96% and Brew house efficiency = 87.38%

 Yeast will be DL trub of previous batch of LL i.e. dirty batch #1 in the 58 L SS Kegmenter after it is kegged tomorrow or the next day.

Not surprisingly I overshot my numbers given the performance of these superb malts and my mash profile.  Note the extra grey stuff on top of the boil the CPPM causes this and its turned out very good for my beers.

Pre-boil volume was up 2.5 L (so I could sneak in a 1 L starter for some more COPA brews next week) and pre-boil SG was up 3 points over predicted 1.041. Post-boil volume was 50 L and with an SG of 1.048 which was up 2 points on the predicted 1.046.  ABV now predicted to come in at 4.9% EBC=7.5 IBU-21

Who said you cannot have a tropical looking garden with big palm trees in Melbourne.

Edited December 15, 2022 by iBooz2

[Uhtred Of Beddanburg]

@iBooz2 I only brew FWK now and even when brewed KnK never can remember boiling sugar. Have you always done this with you're brews? does it add something more than mixing in at the end of boil?

BTW love the scenery it's the backyard?

Edited December 15, 2022 by Uhtred Of Beddanburg

[ben 10]

8 hours ago, iBooz2 said:

Who said you cannot have a tropical looking garden with big palm trees in Melbourne.

Lovely brewing spot

[stquinto]

23 hours ago, Pezzza said:

Sounds good Sainter @stquinto

Just be careful as to gassing up the already CO2 rich Samad...

Probably not an issue as you are not serving through nitro tap anyway...

It is just if you have a fair whack of CO2 already in the Beer Solution - and then you gas up using Nitro and serve then through the Nitro Tap you can end up with whipped cream...

A bit of CO2 at the start can help get things underway as the Nitro Mix is slow to charge... 

But you canna put too much in or there can be trouble.

Anyway... you are not pouring through the perforated plate turbulent Tap so might not be an issue anyways...

And yeah... I am no expert on this stuff by any means mate : |

Hope it goes well : )

Pezzza Piratical Mountain Brewing

I think I might be onto something here mate: a bland amberish ale on CO2 pushed through the stout tap - makes it a bit creamy… 

Kinda reminds me of a John Smiths circa 1984…

Complete with a pic of my chemistry lab

Edited December 15, 2022 by stquinto
Typo

[Tricky Micky]

11 hours ago, iBooz2 said:

Who said you cannot have a tropical looking garden with big palm trees in Melbourne.

@iBooz2, Al, you speak with forked tongue.....Melbourne? Tropical? 

[Tricky Micky]

11 hours ago, iBooz2 said:

My LL recipe ver 2.0 on 15/12/2022

Grains:

6000 g Coopers premium pale malt 3.9 EBC.

1200 g Maris Otter 4.2 EBC.

500g Carapils malt 4.5 EBC.

250 g White table sugar @ 15".

150 g Crystal Light 88.0 EBC

Hops:

15 g Super Pride 60” = 14 IBU

30 g Pride of Ringwood 10” = 9 IBU

 Mash:

10 ml lactic acid in mash water - 45 L filtered rainwater – no salts added

45 C for 15” then slow rise to next mash step of

69 C for 60”

75 C for 10”

 So predicted result was ABV=4.7% EBC=8 IBU=23

For this batch - Mash efficiency = 96% and Brew house efficiency = 87.38%

 Yeast will be DL trub of previous batch of LL i.e. dirty batch #1 in the 58 L SS Kegmenter after it is kegged tomorrow or the next day.

Thanks for sharing this mate, much appreciated. I mean the recipe, not the cube. 

[iBooz2]

4 hours ago, Mickep said:

@iBooz2, Al, you speak with forked tongue.....Melbourne? Tropical? 

I here ya Mick but I did say.....

16 hours ago, iBooz2 said:

Who said you cannot have a tropical looking garden with big palm trees in Melbourne.

 

 

 

[iBooz2]

4 hours ago, Mickep said:

Thanks for sharing this mate, much appreciated. I mean the recipe, not the cube. 

No FWK giveaways this time round Mick, I Want to see what the CCPM change does to the double 44 L batch.  Once I have done the final taste test and compared with previous batch, yeah - nah - maybe 

[iBooz2]

16 hours ago, Uhtred Of Beddanburg said:

@iBooz2 I only brew FWK now and even when brewed KnK never can remember boiling sugar. Have you always done this with you're brews? does it add something more than mixing in at the end of boil?

BTW love the scenery it's the backyard?

@Uhtred Of Beddanburg I always sprinkle any sugar required (Aussie Lagers) into the boil at point where it does not interrupt any late hop additions etc., so that it dissolves well and the boil has enough time to kill any nasties in or on the sugar grains.   In this case just before the 10" hop additions.

Yep it's our Bali garden in the backyard.  One of my mates reckons I bought back half of Thailand with me from a holiday we had there several years back.

Edited December 16, 2022 by iBooz2

[Uhtred Of Beddanburg]

23 hours ago, iBooz2 said:

@Uhtred Of Beddanburg I always sprinkle any sugar required (Aussie Lagers) into the boil at point where it does not interrupt any late hop additions etc., so that it dissolves well and the boil has enough time to kill any nasties in or on the sugar grains.   In this case just before the 10" hop additions.

Yep it's our Bali garden in the backyard.  One of my mates reckons I bought back half of Thailand with me from a holiday we had there several years back.

Looks very nice my backyard is a big tree and a whole lot of holes and dog poo.

Oh and you have always boiled the sugar and don't know if it changes the taste? Never thought about boiling it because if bottle goes in raw.

Then I suppose the beer has already got alcohol to sterilise compared to pre brew?

Edited December 17, 2022 by Uhtred Of Beddanburg

[Uhtred Of Beddanburg]

Removed and squeezed raspberry bag out of Japaneese Lager AKA Christmas beer. Alternative for some Rellos who don't like beer. 

FWK Consequences Pale Lager from all in Brew Co. Water and Bavarian yeast slurry to 20 litres OG:1.046.

[ben 10]

simple lightweight saison keg filler today

$6, not bad really

Style: Saison


Recipe Specifications
--------------------------

Batch Size (fermenter): 21.00 L   
Estimated OG: 1.032 SG
Estimated Color: 4.6 EBC
Estimated IBU: 17.3 IBUs


Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
2.00 kg          Pilsner (Weyermann) (3.3 EBC)                    Grain         1          66.7 %        1.30 L        
0.50 kg          Carapils (Briess) (3.0 EBC)                      Grain         2          16.7 %        0.33 L        
0.50 kg          Rye Malt (Weyermann) (5.9 EBC)                   Grain         3          16.7 %        0.33 L        
10.00 ml         Centennial Hop Extract [48.80 %] (CO2 Extract) - Hop           4          17.3 IBUs     -             
1.0 pkg          French Saison Ale (Mangrove Jack's #M29)         Yeast         5          -             -             

-------------------------------------------------------------------------------------

[Classic Brewing Co]

32 minutes ago, beach_life said:

simple lightweight saison keg filler today

$6, not bad really

Style: Saison


Recipe Specifications
--------------------------

Batch Size (fermenter): 21.00 L   
Estimated OG: 1.032 SG
Estimated Color: 4.6 EBC
Estimated IBU: 17.3 IBUs


Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
2.00 kg          Pilsner (Weyermann) (3.3 EBC)                    Grain         1          66.7 %        1.30 L        
0.50 kg          Carapils (Briess) (3.0 EBC)                      Grain         2          16.7 %        0.33 L        
0.50 kg          Rye Malt (Weyermann) (5.9 EBC)                   Grain         3          16.7 %        0.33 L        
10.00 ml         Centennial Hop Extract [48.80 %] (CO2 Extract) - Hop           4          17.3 IBUs     -             
1.0 pkg          French Saison Ale (Mangrove Jack's #M29)         Yeast         5          -             -             

-------------------------------------------------------------------------------------

 

32 minutes ago, beach_life said:

$6, not bad really

That's pretty awesome Beachy, you wouldn't think it possible.

[Cheap Charlie]

47 minutes ago, beach_life said:

simple lightweight saison keg filler today

$6, not bad really

Style: Saison


Recipe Specifications
--------------------------

Batch Size (fermenter): 21.00 L   
Estimated OG: 1.032 SG
Estimated Color: 4.6 EBC
Estimated IBU: 17.3 IBUs


Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
2.00 kg          Pilsner (Weyermann) (3.3 EBC)                    Grain         1          66.7 %        1.30 L        
0.50 kg          Carapils (Briess) (3.0 EBC)                      Grain         2          16.7 %        0.33 L        
0.50 kg          Rye Malt (Weyermann) (5.9 EBC)                   Grain         3          16.7 %        0.33 L        
10.00 ml         Centennial Hop Extract [48.80 %] (CO2 Extract) - Hop           4          17.3 IBUs     -             
1.0 pkg          French Saison Ale (Mangrove Jack's #M29)         Yeast         5          -             -             

-------------------------------------------------------------------------------------

I would love to know where you get your hop extract from?