iBooz2 Posted October 11, 2022 Share Posted October 11, 2022 Onto the second keg of my COPA series, this is version 2.0. This keg will not last long either 11 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 11, 2022 Share Posted October 11, 2022 8 hours ago, jennyss said: Notes to self: Make sure old labels are totally cleaned off; and work out the logistics of making alternate his and hers brews. Bugger it @jennyss , just get four FV's going then you can brew three for you and one for him. 4 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 11, 2022 Share Posted October 11, 2022 5 hours ago, oldbloke said: I store all batches separate. Each cap gets a number. As caps are single use the removal of labels is not required. Each batch gets a label. I have a register/list of each batch I have made that matches the number system. I do a similar thing on my one use crown seal caps as @oldbloke but use those coloured dot labels from Officeworks which I had left over from my business, different colour for each batch. and they are used in a particular sequence. When I run out of coloured dots may just do as old bloke does but with different colour marking pens. I like to use the the colour code part as it provides me with instant recognition of the brew day specs as that same colour is on the brew day run sheet. 7 Link to comment Share on other sites More sharing options...
jennyss Posted October 11, 2022 Share Posted October 11, 2022 (edited) 24 minutes ago, iBooz2 said: three for you and one for him Thanks @iBooz2, definitively need to work out the logistics, but I think it will be alternating! Edited October 11, 2022 by jennyss 2 Link to comment Share on other sites More sharing options...
DavidM Posted October 11, 2022 Share Posted October 11, 2022 I'm with @oldbloke on the Label thing. Each batch goes on to a separate shelve, in the brew cupboard, with the Cap numbered with the batch number. Only takes a minute to number each bottle, even if batches get mixed up, you always know which one it is based on the cap. And I have a record of Each batch. Simple Logistics: I know storage is a problem for you @jennyss but if you can find a work around, more brews and more bottles.. fixes all problems. Example: my son built a "Bookshelf" to house his home brew, across a wall. 5 1 Link to comment Share on other sites More sharing options...
JoeB7 Posted October 11, 2022 Share Posted October 11, 2022 (edited) A basic kit'n'Kilo . First & last ever use of yeast enzyme Edited October 11, 2022 by JoeB7 4 3 1 Link to comment Share on other sites More sharing options...
Malter White Posted October 11, 2022 Share Posted October 11, 2022 @jennyss You'll work out what works best for you but just to give you some food for thought: I use PET bottles and also only label the carton. In conjunction with this I also use a free app called BrewTracker to record the recipes. Hence the numbers 70, 74, 78 on the boxes in the photo. I also bought a white liquid chalk pen for about $3 that I use to write the brew number on bottles or caps and my PET kegs if I need to. The liquid chalk wipes off so it can be fallible but it's reasonably effective. 6 1 Link to comment Share on other sites More sharing options...
jennyss Posted October 11, 2022 Share Posted October 11, 2022 13 hours ago, JoeB7 said: First & last ever use of yeast enzyme @JoeB7, Please explain! 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 11, 2022 Share Posted October 11, 2022 (edited) 5 minutes ago, jennyss said: @JoeB7, Please explain! Hi Jenny, the attached is rather technical but I think he is referring to Yeast Nutrient, an addition to speed up the process put simply. I use it often without issue. What Are the Roles of Enzymes in Yeast Fermentation? Edited October 11, 2022 by Classic Brewing Co 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 12, 2022 Share Posted October 12, 2022 17 hours ago, iBooz2 said: Onto the second keg of my COPA series, this is version 2.0. This keg will not last long either Now that looks magnificent mate. 1 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 12, 2022 Share Posted October 12, 2022 I am down to my second to last bottle of my Dark Ale (I have been too generous with my neighbours) it really is a satisfying drink, I had to pour very slowly as it has been in the bottle for a while & I think it has peaked. It has dropped to 13c down at the Bay but I will be strong & save the other one for tomorrow night. 9 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 12, 2022 Share Posted October 12, 2022 12 hours ago, Classic Brewing Co said: Hi Jenny, the attached is rather technical but I think he is referring to Yeast Nutrient, an addition to speed up the process put simply. I use it often without issue. What Are the Roles of Enzymes in Yeast Fermentation? @Classic Brewing Co NQR. - Added enzymes are put into a brew in order to to break down some of the un-fermentable sugars that normal yeast cannot convert so hence gives them a lot more available sugars to convert in the end which produces a much lower final gravity and higher ABV albeit also a much more "drier" beer. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted October 12, 2022 Author Share Posted October 12, 2022 On 10/5/2022 at 6:04 PM, Brauhaus Fritz said: Even Elmer the elephant wants some @Brauhaus Fritz Did you thieve our book? I did not see that it was missing... but it was from quite a few years ago now so maybe it has found its way into your kiddler's possession BF If such activities are still current and not an anachronism I can also recommend "Lotties New Beach Towel" 4 Link to comment Share on other sites More sharing options...
Pezzza Posted October 12, 2022 Author Share Posted October 12, 2022 On 10/6/2022 at 5:54 PM, beach_life said: does it??? Not really needed in beer, more so in cider and mead and wine Yeah if needed anywhere I would suspect less so in AG... especially my grumbly old Wort with no Whirlfloc and fulla lovely malted grain gunk that the yeasty beasties love... they go off like a frog-in-a-sock most of the time and I have never ever used yeast nutrient... but it might be a good use of old yeast rather than tossing it out? But each to their own. I kinda suspect that good ol rainwater with a bit of Nitro and Phos in it from the Birdshitttt on the roof probably helps the yeasties too... And certainly the lack of Chlorine. 3 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 13, 2022 Share Posted October 13, 2022 First taste of my Coopers Pale, this is day 5 in the keg, obviously young, slightly green but showing potential. It certainly tastes like a Pale Ale, but I think I will increase the POR from 50gm to at least 75gm, maybe even 100gm for the next brew. 6 Link to comment Share on other sites More sharing options...
Pezzza Posted October 13, 2022 Author Share Posted October 13, 2022 On 10/10/2022 at 4:30 PM, Pale Man said: Good malty beer. The German in me comes out when I partake in a glass. It's October so why not a big Stein of home brew Pilsner. All I need is a plate of hock, bratwurst and sauerkraut. Yep. Yer got it all organised @Pale Man mmmm yummmy and maybe as well, a Brez'n w a tickle of butter on the bits yer break off.... : ) 1 2 Link to comment Share on other sites More sharing options...
Tone boy Posted October 13, 2022 Share Posted October 13, 2022 With all this hot and dusty weather down in Vic at the moment, a young man’s thoughts turn to Pilsner. My thoughts are the same. Washing away the dust in style… 7 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 13, 2022 Share Posted October 13, 2022 56 minutes ago, Tone boy said: hot and dusty weather down in Vic Struth Toner I didn't think we were that far apart, it's bloody cold here & rain on & off all day, Pils looks good too. 1 2 Link to comment Share on other sites More sharing options...
Tone boy Posted October 13, 2022 Share Posted October 13, 2022 4 minutes ago, Classic Brewing Co said: Struth Toner I didn't think we were that far apart, it's bloody cold here & rain on & off all day, Pils looks good too. Flooding here Phil - but all safe and beer tasting good cheers 3 1 Link to comment Share on other sites More sharing options...
Tone boy Posted October 13, 2022 Share Posted October 13, 2022 Summer ale. Hoping to give the weather some guidance 7 2 Link to comment Share on other sites More sharing options...
JoeB7 Posted October 13, 2022 Share Posted October 13, 2022 On 10/12/2022 at 10:43 AM, jennyss said: @JoeB7, Please explain! That's a 2 litre jug Jen with only half a long neck poured & 1.95 ltr head volume. 1 3 Link to comment Share on other sites More sharing options...
JoeB7 Posted October 13, 2022 Share Posted October 13, 2022 On 10/12/2022 at 10:47 AM, Classic Brewing Co said: Hi Jenny, the attached is rather technical but I think he is referring to Yeast Nutrient, an addition to speed up the process put simply. I use it often without issue. What Are the Roles of Enzymes in Yeast Fermentation? I understood it helped the yeast "eat" by breaking the sugars down. But I think it's carried over to bottling. Used regular priming measure but the head seems to get worse with bottle aging. 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 13, 2022 Share Posted October 13, 2022 1 hour ago, Classic Brewing Co said: Struth Toner I didn't think we were that far apart, it's bloody cold here & rain on & off all day, Pils looks good too. Yeah, Toner was taking the pi$$ as it been pi$$ing down here locally for two days now. I am at least getting my revenge on that by turning at least some of this rain into AG beer ha ha. Drowning not waving. Good the hear you and family are OK there @Tone boy . There has been and will be a lot of run off from your local hills. Anytime is a good time for a nice Pilsner. 3 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted October 13, 2022 Share Posted October 13, 2022 42 minutes ago, JoeB7 said: I understood it helped the yeast "eat" by breaking the sugars down. But I think it's carried over to bottling. Used regular priming measure but the head seems to get worse with bottle aging. @JoeB7 did you let the brew get to FG and definitely at FG before bottling? 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 13, 2022 Share Posted October 13, 2022 1 minute ago, iBooz2 said: Yeah, Toner was taking the pi$$ Mate I am totally aware of that, just having a laugh. 1 Link to comment Share on other sites More sharing options...
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