Shamus O'Sean Posted September 19, 2022 Author Share Posted September 19, 2022 Thanks for the advice @Tone boy and @Popo. I will leave the bag until I keg this one. The bag was floating on the surface. However, when I checked last night, just a day into cold crash, the bag has sunk. I will check it today to make sure it is not sitting too close to the tap. If it is, I will move it with some long sanitised tongs. Probably keg tomorrow night. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 19, 2022 Share Posted September 19, 2022 (edited) 15 hours ago, Brauhaus Fritz said: So you added brew enhancer 3, i kg of brewing sugar and what is on the right? No mate I don't want to fly to the moon, I should have made it clearer, but the edit function had gone. The white packet you see was from the box & I used half of the malt. 1.7 Can Coopers Pale Ale 1 x kg BE3 500gm Malt (I couldn't get Coopers) US05 1 tsp Yeast Nutrient 50gms POR Edited September 19, 2022 by Classic Brewing Co 4 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted September 20, 2022 Share Posted September 20, 2022 (edited) On 9/16/2022 at 7:09 AM, Shamus O'Sean said: The sulphur I noticed came from a Diamond Lager yeast fermenting at 25°C and under 15psi. It was not noticeable in the final beers. I did 3 dirty batches with the one packet of yeast. G'day SOS. Maybe the difference is that you pressure cook yours way hotter than I do, mine 18 C at 15 psi v yours at 25 C. And you way under pitch the quantity of yeast. DL pitch rate recommends 1 - 2 g / litre so maybe they get a bit more stressed in your situation - dunno. I am about to pitch a 44 L batch of LL using several sachets of DL and I will keep a nose out for any sulphur-ish smells this time and advise. Edited September 20, 2022 by iBooz2 3 Link to comment Share on other sites More sharing options...
iBooz2 Posted September 20, 2022 Share Posted September 20, 2022 9 hours ago, Classic Brewing Co said: 50gms POR Dry hop? 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 20, 2022 Share Posted September 20, 2022 1 hour ago, iBooz2 said: Dry hop? Yeah the old typo but the edit function disappears too quickly. Link to comment Share on other sites More sharing options...
Tone boy Posted September 20, 2022 Share Posted September 20, 2022 12 hours ago, Shamus O'Sean said: Thanks for the advice @Tone boy and @Popo. I will leave the bag until I keg this one. The bag was floating on the surface. However, when I checked last night, just a day into cold crash, the bag has sunk. I will check it today to make sure it is not sitting too close to the tap. If it is, I will move it with some long sanitised tongs. Probably keg tomorrow night. Be interested to see the colour when you pour a cup SOS. Also, why are fruit additions added when the ferment is most of the way through? Why not add them when you pitch the yeast? Does the flavour disappear during fermentation? Intriguing…mmm 4 Link to comment Share on other sites More sharing options...
Pezzza Posted September 20, 2022 Share Posted September 20, 2022 15 minutes ago, Tone boy said: Also, why are fruit additions added when the ferment is most of the way through? Why not add them when you pitch the yeast? Does the flavour disappear during fermentation? Hey there @Tone boy Toner - probably shouldn't be jumping this early - but am logged in haha - and yeah so if I do get to doing the Saison or Farmhouse non-diastaticus Raspberry brew - as far as I have been gathering inf - one pops it in fairly late - poss a bit like a late hop - so that you don't froth-ferm-off all the lovely aromas off from the fruity stuff... so if I do it - I was thinking of boiling some frozen rasssies, pushing through sieve or other to pull out the bitsies... and then pouring that in a few days before finito.... That is my take on things. Am happy to be corrected by the Fruit Experts tho and anyone who is in the know : ) 1 1 Link to comment Share on other sites More sharing options...
Tone boy Posted September 20, 2022 Share Posted September 20, 2022 (edited) 1 hour ago, Itinerant Peasant said: Hey there @Tone boy Toner - probably shouldn't be jumping this early - but am logged in haha - and yeah so if I do get to doing the Saison or Farmhouse non-diastaticus Raspberry brew - as far as I have been gathering inf - one pops it in fairly late - poss a bit like a late hop - so that you don't froth-ferm-off all the lovely aromas off from the fruity stuff... so if I do it - I was thinking of boiling some frozen rasssies, pushing through sieve or other to pull out the bitsies... and then pouring that in a few days before finito.... That is my take on things. Am happy to be corrected by the Fruit Experts tho and anyone who is in the know : ) I like the idea of boiling the fruit. Get it all sanny…nice work. No doubt cool it down a bit before popping it into the old fv. That process is a bit like making a raspberry jus (that’s fancy France talk for juice ). Makes sense to add late like a dry hop I guess, I didn’t realize the fruit flavours are prone to getting lost like those volatile hop oils. Thanks @Itinerant Peasant Pez Edited September 20, 2022 by Tone boy 1 2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted September 20, 2022 Author Share Posted September 20, 2022 13 hours ago, iBooz2 said: G'day SOS. Maybe the difference is that you pressure cook yours way hotter than I do, mine 18 C at 15 psi v yours at 25 C. And you way under pitch the quantity of yeast. DL pitch rate recommends 1 - 2 g / litre so maybe they get a bit more stressed in your situation - dunno. I am about to pitch a 44 L batch of LL using several sachets of DL and I will keep a nose out for any sulphur-ish smells this time and advise. The temperature could be a big factor. With mine, the main ferment was done in under 2.5 days. Went from 1.042 to 1.006. However, I reckon I pitched about as much yeast as you. I put 1 packet in a 2 litre starter. It should have produced about 483 billion yeast cells, so roughly 2.5 packets worth of yeast for a 30 litre batch of 1.042 OG wort. The next three batches were done dirty, straight onto the previous yeast cake. Actually, I tell a bit of a fib there: The third of four included a commando dry hop. So I actually decanted the yeast from that batch, gave it a wash, and put the good yeast back in the FV. Next time I try this yeast, I might ferment a bit cooler: Around 18°C like you do. 3 Link to comment Share on other sites More sharing options...
Pezzza Posted September 21, 2022 Share Posted September 21, 2022 (edited) 16 hours ago, Tone boy said: Makes sense to add late like a dry hop I guess, I didn’t realize the fruit flavours are prone to getting lost like those volatile hop oils. Thanks @Itinerant Peasant Pez Yeah good stuff @Tone boy Toner - I like the idea of sterilising even the frozen stuff... get rid of the seeds n pulp - eat them with greek yog.... and put the festive fluid in late - yeah all aromatics - volatiles.. keep them in... Haha maybe I should change my name to Pezzza... am sure there was some funny dude in the past in my group of mates who was called Pezza for some reason... haha... anyway.... if I magically become Pezzza, then all of you Brew Dudes and Dudesses out there... you will know why suddenly IP will have become Pezzza haha! Edited September 21, 2022 by Pezzza 2 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 21, 2022 Share Posted September 21, 2022 1 hour ago, Pezzza said: Yeah good stuff @Tone boy Toner - I like the idea of sterilising even the frozen stuff... get rid of the seeds n pulp - eat them with greek yog.... and put the festive fluid in late - yeah all aromatics - volatiles.. keep them in... Haha maybe I should change my name to Pezzza... am sure there was some funny dude in the past in my group of mates who was called Pezza for some reason... haha... anyway.... if I magically become Pezzza, then all of you Brew Dudes and Dudesses out there... you will know why suddenly IP will have become Pezzza haha! Hey Pezzza we are getting dizzy with all of these name changes & what the hell is Pezza 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted September 21, 2022 Share Posted September 21, 2022 56 minutes ago, Classic Brewing Co said: Hey Pezzza we are getting dizzy with all of these name changes & what the hell is Pezza I guess Pezza is Peasant, along the lines of Dazza, Bazza and Shazza 2 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 21, 2022 Share Posted September 21, 2022 6 minutes ago, Aussiekraut said: I guess Pezza is Peasant, along the lines of Dazza, Bazza and Shazza I think you are right but the old boy might have been on the Pizzz a bit. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted September 21, 2022 Share Posted September 21, 2022 On 9/16/2022 at 11:11 PM, Shamus O'Sean said: leave until I keg/bottle later next week? Leave them And oh gosh, what a brew. Keen for notes and pics, can you email me a bottle? 2 Link to comment Share on other sites More sharing options...
Pezzza Posted September 21, 2022 Share Posted September 21, 2022 Haha Pezzza : ) it is all up there quite clear on this Wotsinyerfermenter Thread... blame festive @Tone boy Toner : ) And as usual @Aussiekraut is quite correct! A beautiful aussiefication of the longer term : ) Come on now @Classic Brewing Co it's all part of the Beautiful Brewing Journey : ) Note that the Brewery Label did not change Good Brewing All Pezza 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 21, 2022 Share Posted September 21, 2022 1 minute ago, Pezzza said: Come on now @Classic Brewing Co it's all part of the Beautiful Brewing Journey : ) Yep copy that, all in good fun. 1 Link to comment Share on other sites More sharing options...
Tone boy Posted September 21, 2022 Share Posted September 21, 2022 4 hours ago, Pezzza said: Yeah good stuff @Tone boy Toner - I like the idea of sterilising even the frozen stuff... get rid of the seeds n pulp - eat them with greek yog.... and put the festive fluid in late - yeah all aromatics - volatiles.. keep them in... Haha maybe I should change my name to Pezzza... am sure there was some funny dude in the past in my group of mates who was called Pezza for some reason... haha... anyway.... if I magically become Pezzza, then all of you Brew Dudes and Dudesses out there... you will know why suddenly IP will have become Pezzza haha! Gold 2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted September 21, 2022 Author Share Posted September 21, 2022 5 hours ago, interceptor said: Leave them Yes, sir 5 hours ago, interceptor said: And oh gosh, what a brew. I hope so 5 hours ago, interceptor said: Keen for notes and pics, can you email me a bottle? I'll see what I can do 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted September 22, 2022 Share Posted September 22, 2022 2 x Dirty batches: KL Cloud Nine PA & KL Aussie True Bitter ale 6 Link to comment Share on other sites More sharing options...
jennyss Posted September 22, 2022 Share Posted September 22, 2022 21 hours ago, Tone boy said: IP will have become Pezzza haha! @Pezzza, I liked your avatar when you had the poor little itinerant peasant tramping through the countryside with a bundle of wood on his back, and worn out clothes, and a bag on his belt with a dry crust of bread in it, and a kettle; maybe looking for somewhere to start a brew. 5 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 22, 2022 Share Posted September 22, 2022 1 minute ago, jennyss said: @Pezzza, I liked your avatar when you had the poor little itinerant peasant tramping through the countryside with a bundle of wood on his back, and worn out clothes, and a bag on his belt with a dry crust of bread in it, and a kettle; maybe looking for somewhere to start a brew. That describes him perfectly, he has just gone all posh with a fancy name 3 Link to comment Share on other sites More sharing options...
Pezzza Posted September 22, 2022 Share Posted September 22, 2022 The RYE IF I WANT TO chilling down now and the colour looks interesting... will probably not have time to clear it up properly in the Cold Crashing Phase (yes yes I know @Aussiekraut I need to plan better to do a proper cold crash ) but hopefully it might finish clearing up in the keg... the colour is looking promising. But then I am thinking... all the members of the site are going... it's the same bllllardy beer as posted last time... the same old Amber from Pezzza's Amber Alehouse!?! And what was today's Brew Day result... blaaardy Dark Amber ?! Might hafta brew a Black or bite the bullet and purchase some Pilly Malt to lighten things up 6 2 Link to comment Share on other sites More sharing options...
jennyss Posted September 23, 2022 Share Posted September 23, 2022 (edited) The photo shows some of the gear sterilised and waiting early this morning. Brew No. 10 now in the fermenter. Mixed Coopers Pale extract with Brew Enhancer No.2, 500g Coopers Light Dry Malt, 1 x 12g bag of Brigalow Galaxy hops steeped for 20 minutes. Brought water up to 23L at 20 deg. then pitched yeast (Coopers pkt). OG 1045. We've gotten into the pattern of doing her choice, his choice alternate brews. The challenge is that our tastes are different. We're trying to meet in the middle, as we really don't have room to run two fermenters! Edited September 23, 2022 by jennyss 6 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted September 23, 2022 Share Posted September 23, 2022 1 hour ago, jennyss said: The photo shows some of the gear sterilised and waiting early this morning. Brew No. 10 now in the fermenter. Mixed Coopers Pale extract with Brew Enhancer No.2, 500g Coopers Light Dry Malt, 1 x 12g bag of Brigalow Galaxy hops steeped for 20 minutes. Brought water up to 23L at 20 deg. then pitched yeast (Coopers pkt). OG 1045. We've gotten into the pattern of doing her choice, his choice alternate brews. The challenge is that our tastes are different. We're trying to meet in the middle, as we really don't have room to run two fermenters! That's more like it @jennyss those ingredients are just perfect for a decent Pale Ale. You will notice a difference in the addition of the LDM as it will give it more body & aid the head retention compared to adding Dextrose. Good work. 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted September 23, 2022 Share Posted September 23, 2022 On 9/20/2022 at 10:39 PM, Tone boy said: I like the idea of boiling the fruit. I have never boiled it, usuallyy just throw it in frozen 1 Link to comment Share on other sites More sharing options...
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