BREW DAY!! WATCHA’ GOT, EH? 2022

[stquinto]

 Not got the hang of the GF yet. Should have got an OG of 1.054 for 23 litres. Instead I got 1.040 for 14 litres! 
Gunna end up using it for an expensive BIAB brew kettle at this rate. 20 l mash and 13 l sparge, as the recipe said

[Marty_G]

5 hours ago, stquinto said:

 Not got the hang of the GF yet. Should have got an OG of 1.054 for 23 litres. Instead I got 1.040 for 14 litres! 
Gunna end up using it for an expensive BIAB brew kettle at this rate. 20 l mash and 13 l sparge, as the recipe said

There are some dedicated GF groups on FB maybe join one of those for some tips? 

[ozdevil]

7 hours ago, stquinto said:

 Not got the hang of the GF yet. Should have got an OG of 1.054 for 23 litres. Instead I got 1.040 for 14 litres! 
Gunna end up using it for an expensive BIAB brew kettle at this rate. 20 l mash and 13 l sparge, as the recipe said

mate  i would agree with Marty g get on some gf  facebook sites.. 

are you getting all the grain wet and not got any doughballs

also during the mash occasionly give the mash a stir up without unsettling the bottom of the  mash tun







 

[iBooz2]

18 hours ago, Shamus O'Sean said:

Coopers Australian IPA (CIPA) All Grain

Trying my version of the CIPA (Collaboration IPA).  I pulled back the ABV to try to make it more sessionable.  I ended up under-shooting my OG, 1.048 instead of 1.055, so it will be very sessionable.  I have been getting lower OG's lately.  Not sure what has changed, but I will need to adjust my efficiency.

I have started to stir my mash around 55minutes, 40 minutes and 25 minutes.  I am not sure it helps or not.

Well done having a crack @Shamus O'Sean I think you will really like this beer.  I did and it's in the redo-brew-queue.

One reservation I have on your recipe is the 64 g of PoR at 60" as this may come in a bit harsh-ish particularly as you have accidentally shaved 1 % ABV off the finished product (now 4.6%) so BU:GU ratio will be skewed.  I find 30 g at 60" is my limit with PoR in all my beers because each time I went over that it gave the beer a harshness and my tastes told be the envelope had been pushed a tad too far.  Your tastes will be different so hopefully it works out for you.  Be interested to see and hear what you think when this drop has been in the keg at 4 then 6 weeks. Mine peaked at about 6 and the keg did not last very long after that.

I have always stirred the mash, I do it at 15" intervals.

[iBooz2]

23 hours ago, Pale Man said:

Ive overshot. Starting gravity is 1050. Which puts it around 5.1%   I put that down to the fine crush. Oh well i'll take that.

Was meant to be a sort of a sessionable Pale but its up there now.

In John Palmers - How to Brew book the technical tests done by an associate laboratory on the differences between a fine grind as compared to a course grind was only 1 - 1.5 % in yield.  So if this is correct then your higher gravity maybe the result of something else or a combination of other things.

Be good if you can replicate the boosted yield in all your brews = less grains used etc.

Edited February 27, 2022 by iBooz2

[Aussiekraut]

19 hours ago, Shamus O'Sean said:

Trying my version of the CIPA (Collaboration IPA).  I pulled back the ABV to try to make it more sessionable.  I ended up under-shooting my OG, 1.048 instead of 1.055, so it will be very sessionable.  I have been getting lower OG's lately.  Not sure what has changed, but I will need to adjust my efficiency.

I noticed the same lately. I used to overshoot pre-boil SG by a few points but ended up being spot on, maybe +/- 1 point. The last few batches I was spot on with pre-boil but several points off the estimated OG. Somehow my mashes seem to be less efficient than they used to be but I cannot figure out why. I did not change the process and the only thing I did change was replacing MO with Schooner malt but since this affects beers that do not use Schooner, this isn't the issue. Maybe the mill needs adjusting but even that looks fine from what I can tell.

[Classic Brewing Co]

I just bottled my Bavarian Wheat Beer which consisted of;

1.7kg MJ Bavarian Wheat

1.7gm Liquid Wheat Malt

SafAle WB-06 11.5gm

25gm Tettenang (infusion)

I couldn't believe how frothy it was when filling the bottles, I couldn't quite fill to the top due to it however it is all settled down, capped & boxed in Coopers Longnecks & 500ml Weihenstephan bottles, exactly 23l. SG 1.050  FG 1.010.

Should be a good one.

 

[Pale Man]

Brew day 2. A Sparkling Ale of sorts. Gladfield Ale Malt and bittered, flavoured again with POR. 

 

Edited February 27, 2022 by Pale Man

[Greenyinthewestofsydney]

8 minutes ago, Classic Brewing Co said:

I just bottled my Bavarian Wheat Beer which consisted of;

1.7kg MJ Bavarian Wheat

1.7gm Liquid Wheat Malt

SafAle WB-06 11.5gm

25gm Tettenang (infusion)

I couldn't believe how frothy it was when filling the bottles, I couldn't quite fill to the top due to it however it is all settled down, capped & boxed in Coopers Longnecks & 500ml Weihenstephan bottles, exactly 23l. SG 1.050  FG 1.010.

Should be a good one.

 

Did you get any banana esters out of the WB06?

[Classic Brewing Co]

7 minutes ago, Greenyinthewestofsydney said:

Did you get any banana esters out of the WB06?

I did have a small sip from the testing tube, it had a nice fragrance, fruity & of course flat taste but I guess you could say banana'ish aftertaste. It was pleasant to smell.

[Classic Brewing Co]

29 minutes ago, Pale Man said:

Brew day 2. A Sparkling Ale of sorts. Gladfield Ale Malt and bittered, flavoured again with POR. 

My knowledge of AG is nil but looking at that it looks like an awesome brew, POR is one of my favourites, The brew looks like it will pack a punch.

[Pale Man]

23 minutes ago, Classic Brewing Co said:

My knowledge of AG is nil but looking at that it looks like an awesome brew, POR is one of my favourites, The brew looks like it will pack a punch.

Under rated hop i reckon. Very diverse.

[Classic Brewing Co]

Just now, Pale Man said:

Under rated hop i reckon. Very diverse.

Yeah as you know it's Coop's in the Pale & also in the other one I don't like,

[Pale Man]

On 2/25/2022 at 9:03 AM, Red devil 44 said:

Some pics of my brew day yesterday, Blue Moon Clone.

Came in at 1044 on the refractometer.

‘Everything went well, happy with the brew.

60g Hallertau Mittelfruh @60 mins 

30g Coriander & 30g Orange Peel 5 mins from end of boil.

‘Will transfer from cube to fermenter today, ferment @20 degrees for 14 days, CC for a few more.

M20 Bavarian Wheat Yeast.

‘Also threw down a quick MJ,s Juicy Session IPA Pouch in the other fermenter. 

Effing Yum

[Pale Man]

On 2/25/2022 at 9:03 AM, Red devil 44 said:

Some pics of my brew day yesterday, Blue Moon Clone.

Came in at 1044 on the refractometer.

‘Everything went well, happy with the brew.

60g Hallertau Mittelfruh @60 mins 

30g Coriander & 30g Orange Peel 5 mins from end of boil.

‘Will transfer from cube to fermenter today, ferment @20 degrees for 14 days, CC for a few more.

M20 Bavarian Wheat Yeast.

‘Also threw down a quick MJ,s Juicy Session IPA Pouch in the other fermenter. 

The vice grips make that look so agricultural 

 

Thats what we do as brewers.

[Red devil 44]

7 minutes ago, Pale Man said:

The vice grips make that look so agricultural 

 

Thats what we do as brewers.

Yeah works a treat, tradie know how you see

[stquinto]

11 hours ago, ozdevil said:

mate  i would agree with Marty g get on some gf  facebook sites.. 

are you getting all the grain wet and not got any doughballs

also during the mash occasionly give the mash a stir up without unsettling the bottom of the  mash tun







 

 

13 hours ago, Marty_G said:

There are some dedicated GF groups on FB maybe join one of those for some tips? 

Appreciate the tips fellas. I don't have a FB account but I have been checking out some of the YT videos - quite helpful.

I'm thinking maybe my grain wasn't wet enough. Unless I come up with an explanation I'm thinking of doing the next brew as a BIAB, but using the GF for the step mash as most of my recipes call for it. Basically no sparge.

I've done about 6 BIABs and have hit the expected OG each time, even though I have been limited as my previous brew kettle could only hold 23 litres max, and as such had to top up with water. Also the temperature was not digital like the GF so the step mash was a bit hit and miss. 

Is there a great advantage to sparging compared to a BIAB ? Anyone have any thoughts on that ?

[Red devil 44]

1 hour ago, Pale Man said:

Tradie here. Always improvising.  My apprenticeship was the the best days of my life. I soaked up some stuff.

Nice mate, I’m a Tradie Trainer these days but never forget my old pommie foreman when I was a young bloke, rode me hard but taught me well. 
‘Never hurt me.

I always think tradie wise when making improvements to my brewing, plus had a lot to do with installing gas lines for CO2, Casinos, RSL,S, pubs up &down the Northern NSW area.

[Tricky Micky]

14 hours ago, Classic Brewing Co said:

14 hours ago, Pale Man said:

Brew day 2. A Sparkling Ale of sorts. Gladfield Ale Malt and bittered, flavoured again with POR. 

My knowledge of AG is nil but looking at that it looks like an awesome brew, POR is one of my favourites, The brew looks like it will pack a punch.

Love Pride of Ringwood, my taste buds do a dance every time I use it.

[Tricky Micky]

13 hours ago, Pale Man said:

Under rated hop i reckon. Very diverse.

Absolutely it is I reckon. I do love using it.

[Tricky Micky]

13 hours ago, Classic Brewing Co said:

Yeah as you know it's Coop's in the Pale & also in the other one I don't like,

 

[Shamus O'Sean]

16 hours ago, iBooz2 said:

One reservation I have on your recipe is the 64 g of PoR at 60" as this may come in a bit harsh-ish particularly as you have accidentally shaved 1 % ABV off the finished product (now 4.6%) so BU:GU ratio will be skewed.  I find 30 g at 60" is my limit with PoR in all my beers because each time I went over that it gave the beer a harshness and my tastes told be the envelope had been pushed a tad too far.  Your tastes will be different so hopefully it works out for you.  Be interested to see and hear what you think when this drop has been in the keg at 4 then 6 weeks. Mine peaked at about 6 and the keg did not last very long after that.

IBooz2 you are right on two fronts.  I should have reduced the overall IBU's when converting from a 6.6% to a 5.4% beer.  Then my ABV coming in much lower than expected means that the BU:GU ratio will be off too.  Luckily I like a bitter beer.  However, this one might finish up at, or beyond, the tip of my limit.

[Shamus O'Sean]

16 hours ago, Aussiekraut said:

I noticed the same lately. I used to overshoot pre-boil SG by a few points but ended up being spot on, maybe +/- 1 point. The last few batches I was spot on with pre-boil but several points off the estimated OG. Somehow my mashes seem to be less efficient than they used to be but I cannot figure out why. I did not change the process and the only thing I did change was replacing MO with Schooner malt but since this affects beers that do not use Schooner, this isn't the issue. Maybe the mill needs adjusting but even that looks fine from what I can tell.

I have been getting these lower OG's when I have done the "concentrated" mash/brews that I dilute with water in the fermenter(s) to get 30-34 litres of wort.

Previously my FV volumes and OG's come in pretty close.  My volumes and SG's during the process are a little bit off.  However, as the end result has been accurate, I have not analysed where I might be going wrong.  I think that introducing the diluting might be messing with the numbers.  I should look closer at the numbers to figure out what variables I should adjust.  However, just thinking about doing it makes my head hurt.

[ben 10]

Berliner time again, the current one is 6 months in so that will do!


Recipe: Berliner Weisse 4
Style: Berliner Weisse
TYPE: All Grain

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

Batch Size (fermenter): 21.00 L   
Estimated OG: 1.045 SG
Estimated Color: 4.8 EBC
Estimated IBU: 5.9 IBUs


Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
2.00 kg          Pale Malt,        (Barrett Burston) (3.0 EBC)    Grain         1          50.0 %        1.30 L        
2.00 kg          Wheat Malt (Barrett Burston) (3.0 EBC)           Grain         2          50.0 %        1.30 L        
5.00 g           Centennial [10.20 %] - Boil 60.0 min             Hop           3          5.9 IBUs      -             
1.0 pkg          Berliner Weisse Blend (White Labs #WLP630) [50.2 Yeast         4          -             -             


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

[Marty_G]

10 hours ago, stquinto said:

Is there a great advantage to sparging compared to a BIAB ? Anyone have any thoughts on that ?

I am not sure there is.  I know some contributors on FB pages say they get 90% plus efficiency regularly in the "all in one" when sparging but I am skeptical.  I do both BIA bag  and BIA basket I like the higher water to grain ratio of the mash. I still sparge/rinse but only to get to my pre-boil wort volume.  I get around 75% brew house efficiency which I am happy with and usually hit my numbers as I am pretty anal about having the right pre-boil volume.  I hope that helps.