iBooz2 Posted January 20, 2023 Author Share Posted January 20, 2023 1 minute ago, beach_life said: is that electric? The 70 L Nano system is gas (runs off a 8.5 kg BBq gas bottle) and also has 2400 W electric element controlled by inky. I use the gas for quicker temp rises and of course the boil. The electric element is only used to hold my pre-set mash step temps via inky. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted January 20, 2023 Share Posted January 20, 2023 16 minutes ago, iBooz2 said: 70 L Nano system Very nice 1 Link to comment Share on other sites More sharing options...
Tone boy Posted January 20, 2023 Share Posted January 20, 2023 Brew “day” was yesterday. Very quick affair, only took less than 1 hour. Hefeweizen is on the go: Coopers Hefe wheat beer kit coopers liquid wheat malt extract 1.5kg Lallemand Munich yeast No hop boil, just dumped the tins into the FV and topped up to 23 litres with water and pitched the yeast. Easy peasy Coopers recipe calls for 1 kg of the liquid wheat malt, but I used the whole 1.5kg tin. Couldn’t be bothered storing 500g for later… Like @Mickep I am tempted to chuck in some hallertau hops, but I am determined to stick to the recipe this time haha!! Let’s see how that goes… Hopefully get some banana and clove with this one - fingers crossed 12 Link to comment Share on other sites More sharing options...
Aussiekraut Posted January 22, 2023 Share Posted January 22, 2023 Munich Helles 11 Link to comment Share on other sites More sharing options...
stquinto Posted January 22, 2023 Share Posted January 22, 2023 This’ll be a last brew day for a while (only until I shift some stock). Duvel clone, with a step mash. It will also be the first temperature controlled too as my InkBird turned up in the post. 13 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 22, 2023 Share Posted January 22, 2023 1 hour ago, Aussiekraut said: Nice clear wort and that is a lovely kettle trub cone. I have never had something so well formed. I remember you said a while ago about adding your Whirlfloc very late. I moved my Whirlfloc addition from 10-15 minutes to 5 minutes for my last brew. However, it did not seem to make a difference with my Grainfather. Admittedly, I was running the recirculation system through my counter-flow chiller. The pump sucking wort our would have disturbed the trub cone along with the wort from the return hose causing disturbance in the kettle. 5 Link to comment Share on other sites More sharing options...
ben 10 Posted January 22, 2023 Share Posted January 22, 2023 1 hour ago, Aussiekraut said: Munich Helles Looks superb 13 minutes ago, stquinto said: Duvel clone Lovely! 2 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 22, 2023 Share Posted January 22, 2023 First all grain in a while. Never tried Waimea hops so decided to do a simple pale ale with Waimea hopstand and dry hop. Verdant 2L starter and fermentation at 20c 10 Link to comment Share on other sites More sharing options...
BlackSands Posted January 24, 2023 Share Posted January 24, 2023 First kit/extract bew for 2023. Picked up a Lion DA cheap so why not? Paired with 1.5kg LME, also discounted. I introduced a little extra bittering, courtesy of a short boil of 20g Green Bullet as the DA can is only 16IBU. And then, a 50g dose of Taiheke steep/dry hops. Kveik Voss fermentation @ 35ºC. Because of the discounts it actually works out cost-wise pretty much the same as my usual AG batches. 9 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted January 24, 2023 Share Posted January 24, 2023 1 hour ago, BlackSands said: First kit/extract bew for 2023. Picked up a Lion DA cheap so why not? Paired with 1.5kg LME, also discounted. I introduced a little extra bittering, courtesy of a short boil of 20g Green Bullet as the DA can is only 16IBU. And then, a 50g dose of Taiheke steep/dry hops. Kveik Voss fermentation @ 35ºC. Because of the discounts it actually works out cost-wise pretty much the same as my usual AG batches. Lion Dark Ale? I've not seen these kits. Made in Auckland or Dunedin? 2 Link to comment Share on other sites More sharing options...
BlackSands Posted January 24, 2023 Share Posted January 24, 2023 39 minutes ago, Cheap Charlie said: Lion Dark Ale? I've not seen these kits. Made in Auckland or Dunedin? As far as I know all NZ manufactured beer cans are made at Speights in Dunedin. That include Mangrove Jacks, WilliamsWarn, Black Rock, Brewtec and Lion. Purchased this one from my local supermarket. 4 Link to comment Share on other sites More sharing options...
Aussiekraut Posted January 24, 2023 Share Posted January 24, 2023 (edited) On 1/22/2023 at 4:27 PM, Shamus O'Sean said: Nice clear wort and that is a lovely kettle trub cone. I have never had something so well formed. I remember you said a while ago about adding your Whirlfloc very late. I moved my Whirlfloc addition from 10-15 minutes to 5 minutes for my last brew. However, it did not seem to make a difference with my Grainfather. Admittedly, I was running the recirculation system through my counter-flow chiller. The pump sucking wort our would have disturbed the trub cone along with the wort from the return hose causing disturbance in the kettle. I plopped the whirlfloc tablet in with a minute to go and did a manual whirlpool. I have a whirlpool arm for the Guten but it was pointless using it as the chiller messed it all up again anyway. So now I just give it a vigorous stir and let it sit for about 20 minutes. Edited January 24, 2023 by Aussiekraut 5 Link to comment Share on other sites More sharing options...
kmar92 Posted January 24, 2023 Share Posted January 24, 2023 A bits and pieces brewday today, using up some grain and hops. I guess that it will be an IPA of sorts. 65.4% Coopers Premium Pale Malt 24.5% Simpsons Maris Otter 6.7% Weyerman Carapils 3.4% Voyager Heritage Rye Bittered with Magnum, whirlpool/late Mosaic and Strata. I will probably dry hop with Astra and Enigma. It will be fermented @35° with Voss Kviek. Mash underway. Boil. Whirlpool/late additions. I cubed the result and was hoping to get it in the fermenter today but it is still too hot @ 52°, even for Voss Kviek so probably tomorrow morning. Hit the pre-boil gravity but I haven't checked the post-boil gravity yet, but I am not expecting any surprises. 11 Link to comment Share on other sites More sharing options...
ben 10 Posted January 24, 2023 Share Posted January 24, 2023 35 minutes ago, kmar92 said: Bittered with Magnum, whirlpool/late Mosaic and Strata. I will probably dry hop with Astra and Enigma. It will be fermented @35° with Voss Kviek. Should be well tasty!! 2 Link to comment Share on other sites More sharing options...
kmar92 Posted January 24, 2023 Share Posted January 24, 2023 (edited) 20 minutes ago, beach_life said: Should be well tasty!! Hope so. Edited January 24, 2023 by kmar92 2 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted January 25, 2023 Share Posted January 25, 2023 Chucked down a Coopers APA, BE2 on top of the old kveik voss yeast cake - the no clean method . Heat belt set to max, bubbling away within an hour at 35ºC. Second one in the fridge (all cleaned ) Morgans Royal Oak Amber with BE3, 500g dex and CCA yeast. Not sure what this will turn out like, maybe like a kilkenny as the recipe sheet says? I have my doubts but we will see. 6 Link to comment Share on other sites More sharing options...
kmar92 Posted January 26, 2023 Share Posted January 26, 2023 On 1/24/2023 at 7:42 PM, kmar92 said: A bits and pieces brewday today, using up some grain and hops. I guess that it will be an IPA of sorts. 65.4% Coopers Premium Pale Malt 24.5% Simpsons Maris Otter 6.7% Weyerman Carapils 3.4% Voyager Heritage Rye Bittered with Magnum, whirlpool/late Mosaic and Strata. I will probably dry hop with Astra and Enigma. It will be fermented @35° with Voss Kviek. Mash underway. Boil. Whirlpool/late additions. I cubed the result and was hoping to get it in the fermenter today but it is still too hot @ 52°, even for Voss Kviek so probably tomorrow morning. Hit the pre-boil gravity but I haven't checked the post-boil gravity yet, but I am not expecting any surprises. As is usual with Voss Kviek the ferment of this AG batch is rocketing along. It has been sitting at around 35° for less than 2 days and looks like it is almost done. Dry hopped earlier today with 15g each of Astra and Enigma, only because they have been sitting in the freezer for some time and needed to be used. I will probably leave it @35° for another day or so before I start to cold crash it. After reading some stuff on dry hopping I will possibly remove the dry hops after a day in the FV, seems that the dry hop is virtually done in less than 24 hours, don't know about that but I will try it out. Not sure how good the screenshot definition is but the red line is the specific gravity trace. 12 Link to comment Share on other sites More sharing options...
RDT2 Posted January 27, 2023 Share Posted January 27, 2023 Vienna Lager today! Been wanting to make this beer for a long time. Was pondering what to put on my southern German yeast cake and I thought what the hell I’ve got 4kg of Vienna in stock so Vienna lager it is. Perfect brew day hit my numbers spot on with the no chill method. Then I realised I didn’t change my hop times for no chill. Wort still tastes really nice still and doesn’t seem too bitter I am sure it will be fine! I also kegged my Aussie lager VB style ((with southern German yeast ) beer and that’s tastes pretty good as well. 17litres for my mate and about 5 for me! Can’t wait to try both beers! 9 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 27, 2023 Share Posted January 27, 2023 Put down an English IPA today. Been doing this same recipe for the last 3 years or so. Probably the 7th or 8th time. Using fuggles again. My usual is EKG but last time I did fuggles and I didn't mind it at all S04 2L starter @20c 10 Link to comment Share on other sites More sharing options...
ben 10 Posted January 27, 2023 Share Posted January 27, 2023 2 hours ago, RDT2 said: Vienna Lager today! Yummy! 1 hour ago, Greenyinthewestofsydney said: Put down an English IPA Awesome, I love a good hoppy OG IPA 3 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 28, 2023 Author Share Posted January 28, 2023 (edited) Brew day Australia Day 26/01/2023 – A 150 lashes clone for 44 L. This is Brew #97 AG#54. Volume was 44 L in cube/s no chill. I now had the required Willamette hops so was keen to give this one another crack seeing as I am so darn close to the commercial product. Altered the hop schedule slightly and also went for the hold at 80 C and do a hop stand (see recipe). Had ‘old mate’ Mick @Mickep along for some of the brew day ride as he wants to get into AG brewing so he wanted to see how I went about it. We shared a taste test of my 150 lashes which was bottled back 10th December 2022 so he could get a forward glimpse of the product we did today. I think he liked it. Predicted Specs: ABV = 4.5%, IBU – 19, EBC =8, BU/GU = 0.43, OG = 1.045, FG = 1.011. I was spot on pre-boil volume and gravity and ended up 1 point over on post boil gravity so it will now come in at 4.59 % ABV rather than the planned 4.5 % ABV. I also did the hop stand the same as the previous couple of brews. That is whirl-pooled the wort until it hit 80 C then added the 20 g each of Amarillo, Nelson Sauvin and Galaxy. Held the wort at 80 C for 20 min. Once the time was up removed the hops and strained the hop liquid with my 4 cup coffee plunger tipped the resulting liquid back into the kettle and turned the heat off. It was then allowed to settle and clear for a several minutes, then cubed and cooled outside with my garden hose / sprinkler in the Bali garden as per normal. Grains: 6800 g CPPM (3.9). 1000 g Munich T1 (17.5) as that is all I had left in stock. 500 g Wheat (4.0) Hops: 30 g Willamette (5.7% AA) for 60 min. 5 g Amarillo (9.7% AA) for 5 min. 5 g Nelson Sauvin (9.7% AA) for 5 min. 5 g Galaxy (14.0% AA) for 5 min 20 g Amarillo (9.7% AA) hop stand (aroma) at 80 C for 20 min. 20 g Nelson Sauvin (9.7% AA) hop stand (aroma) at 80 C for 20 min. 20 g Galaxy (14.0% AA) hop stand (aroma) at 80 C for 20 min. Mash: Used 45 L of filtered rainwater and about 18 L filtered rainwater for sparge. 10 ml lactic acid added to mash water and 0.3 ml lactic acid to sparge. No Salts added. Mash PH at end of first rest = 5.4. Combined Glucanase & Protein rest – 45 C for 20 min. Main mash – 63 C for 60 min. Mash out – 75 C for 10 min. Boil was for 60 min with 2.34 g of Whirlfloc added at 5 min. Yeast: Going to split these two cubes into two different FV's and use two different yeasts to compare. Probably use Windsor in one and Nottingham in the other. My previous 150 lashes clones used US-05, whilst I was happy with the result I think I need to bring the yeast to the party. Might even try Verdant in future 150 lashes to see how that goes. Edited January 28, 2023 by iBooz2 10 Link to comment Share on other sites More sharing options...
ben 10 Posted January 28, 2023 Share Posted January 28, 2023 19 minutes ago, iBooz2 said: Had ‘old mate’ Mick @Mickep along for some of the brew day ride Nice. looks to be a great brew too. I'd try M54 and let the hops shine without yeast influence. I wonder what yeast the Aussie mega swill brewers use? 1 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 28, 2023 Author Share Posted January 28, 2023 (edited) Brew day Friday 27/01/2023 – A COPA clone for 23 L. This is Brew #98 AG#55. Volume was 23 L in cube no chill. Just tweaking this recipe oh so slightly as I am pretty close to where I want it to be. Had to use Cluster hops for the aroma this version as I had run out of PoR. Predicted Specs: ABV = 4.6%, IBU = 23, EBC = 7, BU/GU = 0.54, OG = 1.043, FG = 1.008. Grains: 3800 g CPPM (3.9) 200 g Wheat (4.0) 50 g Crystal Light (88) Hops: 15 g PoR (10.5% AA) for 60 min. 25 g Cluster (8.4% AA) hop stand (aroma) at 80 C for 20 min. (ran out of PoR) Mash: Used 35 L of filtered rainwater and about 1.8 L filtered rainwater for sparge. 5 ml lactic acid added to mash water and none to sparge. No Salts added. Mash PH at end of first rest = 5.4. Combined Glucanase & Protein rest – 45 C for 20 min. Main mash – 63 C for 60 min. Mash out – 75 C for 10 min. Boil was for 60 min with 1.25 g of Whirlfloc added at 5 min. Yeast: Got a new CCA two stage starter now cold crashing ATM for this brew, will pitch it tomorrow morning. Hopefully I can do a couple of dirty batches on top afterwards in order to get my monies worth from the effort. Edited January 28, 2023 by iBooz2 6 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 28, 2023 Share Posted January 28, 2023 Czech Budvar Lager, because I have got the liquid yeast. The efficiency was off for this brew. Post boil gravity was 1.059 instead of 1.066. I compromised and added a bit less water to the FV (6.2 L instead of 8L) for 29L @ 1.046 OG. I'll still make beer. Transferring to the FV Although I added my Whirlfloc with 2 minutes to go, I was not able to get @Aussiekraut's impressive kettle trub cone. Once I start the pump for the recirculate/transfer, it must pull the kettle trub cone towards the filter. 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 28, 2023 Share Posted January 28, 2023 5 hours ago, Shamus O'Sean said: Czech Budvar Lager, because I have got the liquid yeast. Sounds pretty good Shamus, I had a 5l keg of those a few years ago, it is nice beer. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now