Brew Day What Have Ya Got - 2023

[Aussiekraut]

8 hours ago, Shamus O'Sean said:

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.

I have my system sit higher up and let gravity do the filling of the FV/cube. I can't use the pump as there is no filter and the manual explicitly mentions not using the pump to empty the kettle. 

[Greenyinthewestofsydney]

Have had a devils ruby porter tin laying around for a while so with the cold weather a few months away am going to put one down now so it can age and and mellow a bit. Doing a Belgian vanilla chocolate porter. Have had a vodka tincture going since Australia Day with 130gm cacao nibs and a vanilla bean chopped up into 2 or 3mm pieces. Smelling very chocolatey with not much vanilla. Anyway letting it infuse for another week and a half or so so hopefully that comes through a little more. I will add the tincture at bottling. Going to take about 5 100ml samples and then using a pipette dose them and see how much I like. Once I get the right amount per 100ml will multiply it out for the whole batch and add it to the bottling bucket.

[beach_life]

Style: American IPA

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

Batch Size (fermenter): 21.00 L   
Estimated OG: 1.065 SG
Estimated Color: 10.1 EBC
Estimated IBU: 62.5 IBUs

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
3.00 kg          Pale Malt (Barrett Burston) (3.9 EBC)            Grain         1          50.0 %        1.96 L        
1.00 kg          Munich I (Weyermann) (14.0 EBC)                  Grain         2          16.7 %        0.65 L        
1.00 kg          Rye Malt (Weyermann) (5.9 EBC)                   Grain         3          16.7 %        0.65 L        
1.00 kg          Wheat Malt (Barrett Burston) (3.0 EBC)           Grain         4          16.7 %        0.65 L        
25.00 g          Pride of Ringwood [9.10 %] - Boil 60.0 min       Hop           5          22.8 IBUs     -             
30.00 g          Ella [14.80 %] - Steep/Whirlpool  20.0 min, 90.2 Hop           6          13.5 IBUs     -             
30.00 g          Enigma [16.50 %] - Steep/Whirlpool  20.0 min, 90 Hop           7          15.0 IBUs     -             
15.00 g          Galaxy [15.70 %] - Steep/Whirlpool  20.0 min, 90 Hop           8          7.1 IBUs      -             
15.00 g          Pride of Ringwood [9.10 %] - Steep/Whirlpool  20 Hop           9          4.1 IBUs      -             



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

[RDT2]

2 hours ago, beach_life said:

Style: American IPA

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

Batch Size (fermenter): 21.00 L   
Estimated OG: 1.065 SG
Estimated Color: 10.1 EBC
Estimated IBU: 62.5 IBUs

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
3.00 kg          Pale Malt (Barrett Burston) (3.9 EBC)            Grain         1          50.0 %        1.96 L        
1.00 kg          Munich I (Weyermann) (14.0 EBC)                  Grain         2          16.7 %        0.65 L        
1.00 kg          Rye Malt (Weyermann) (5.9 EBC)                   Grain         3          16.7 %        0.65 L        
1.00 kg          Wheat Malt (Barrett Burston) (3.0 EBC)           Grain         4          16.7 %        0.65 L        
25.00 g          Pride of Ringwood [9.10 %] - Boil 60.0 min       Hop           5          22.8 IBUs     -             
30.00 g          Ella [14.80 %] - Steep/Whirlpool  20.0 min, 90.2 Hop           6          13.5 IBUs     -             
30.00 g          Enigma [16.50 %] - Steep/Whirlpool  20.0 min, 90 Hop           7          15.0 IBUs     -             
15.00 g          Galaxy [15.70 %] - Steep/Whirlpool  20.0 min, 90 Hop           8          7.1 IBUs      -             
15.00 g          Pride of Ringwood [9.10 %] - Steep/Whirlpool  20 Hop           9          4.1 IBUs      -             



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

Looks nice  

[beach_life]

24 minutes ago, RDT2 said:

Looks nice

should have some flavour

[Cult Of One]

I did a Mangrove jacks Mango pale ale, awesome smell when making it, yeast worked a treat, loads of Krausen (3 inches/ 10cm). I kept it solid at 21-22 degrees and in teh dark but its taking forever to reduce gravity.

 

Initial was 1.051 day 9 its still at 1.024.

I am unable to pot in hops till it hits 1.020.

I am on inpatient bugger

 Anybody done one of these kits?. Thanks

[iBooz2]

1 hour ago, Cult Of One said:

Initial was 1.051 day 9 its still at 1.024.

I would bump the temp up to 24 C now for a couple of days to help the yeast finish it off and clean up after themselves.  No I have not brewed one of these, the bump the temp up before a cold crash is my usual pale ale ferment profile.

[Uhtred Of Beddanburg]

@Cult Of One that's really annoying to get such a good krausen and then have a reading you are not happy with.

It would be nice if they included the expected FG so you know when doing new brews. The yeast may have stalled if had been sitting around a while. You should keep some yeast nutrient handy for times like this or chuck in a dry enzyme and sacrifice body.

[Cult Of One]

On 2/6/2023 at 3:44 PM, iBooz2 said:

I would bump the temp up to 24 C now for a couple of days to help the yeast finish it off and clean up after themselves.  No I have not brewed one of these, the bump the temp up before a cold crash is my usual pale ale ferment profile.

It came down below 1.020 and I put in my Hops.

Now it is at 1.010 and hopefully bottling tomorrow or Saturday and should end at ABV of 6% once carbed 6.4% 

[iBooz2]

Brew day Friday 10/02/2022 – Carlton Draught Clone. 

This is Brew #99 AG #56.  Volume was 44 L in cube/s no chill.

Predicted Specs:

ABV = 4.7%, IBU = 20, EBC = 8, BU/GU = 0.46, OG = 1.044, FG = 1.008.

I was spot on pre-boil gravity and ended up 1 point over on post boil gravity.  Mash efficiency is set for 85 % but came in at 94 %  BHE is set for 85 % did not make a note of what it came in at for this batch.

Grains:

6000 g CPPM (3.9).

1000 g Munich Light T1 (17.5)

500 g Carapils (4.5).

Hops:

15 g Super Pride (14.5% AA) for 60 min.

30 g PoR (11.0% AA) for 5 min.

Mash:

Used 45 L of filtered rainwater and about 23 L filtered rainwater for sparge as I wanted some wort left over after cubing for a yeast starter.

10 ml lactic acid added to mash water and 0.25 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 300 g white sugar at 5 min and 2.34 g of Whirlfloc added at 5 min.

Yeast:

Yeast will be whole DL trub from previous 44 L batch of Outback Pub Lager that will be kegged up today.  This will be dirty batch #3 in the 58 L Kegmenter.

As you can see, 55 L is about the maximum boil volume for the 70 L Nano brewery for double batches.  I could buy a few smaller cubes say 10 L and do triple or even quadruple batches in one go buy utilizing FV water top ups and higher gravity wort.

Edited February 10 by iBooz2

[Uhtred Of Beddanburg]

@iBooz2 looking good I can just imagine how good it tastes

[Cheap Charlie]

Today I've got a Coopers Pacific Pale Ale style on the go even though I've never had the privilege of trying one.

1x Coopers APA can, 1x BE2, 200g light crystal malt steep with 15g Ella hops. In the fermenter at 16ºC with CCA slurry from the last batch with the fridge set at 21ºC.  I will probably dry hop with 25g of Galaxy and cold crash it for the keg.

 

[Cheap Charlie]

Hopefully what I am about to post here doesn't tarnish the good name of this thread and earn me a lifetime ban .  For the second brew of the day, I decanted the Coopers APA "farmhouse" ale from the fermenter with the kveik voss cake into a keg and made up a brew which I have been wanting to try for ages - The Woolies Larger Toucan. I mixed this with 1kg of ultra brew and 200g of light crystal steeped at 75ºC; my thoughts here are to create some head as I know this brew will likely be headless. I know, lipstick on a pig. This will be dirty batch #3 over this cake. Once fermentation is done I will add some tins of homebrand passionfruit and some frozen mango as done by this bloke from Townsville. The SG was 1.060 so with the fruit I'm expecting abv to be around 7%.  Apparently there is a Woolies Larger Appreciation Society group on FB, but I haven't read it as I'm not a FB user. Thanks also to @Malter White for the inspiration. If this batch goes ok I will harvest the yeast and wash it, dry it and freeze it  (link thanks to @beach_life).

p.s. I mixed up the brew and found some mold on the airlock so I rinsed it with hot water and sanitised it, the rest of the batch was made with clean but not sanitised gear Crossed fingers this doesn't end up in the fail thread.

[beach_life]

3 hours ago, Cheap Charlie said:

Hopefully what I am about to post here doesn't tarnish the good name of this thread and earn me a lifetime ban

hahaaaa

[Shamus O'Sean]

Brew Day today was a Catharina Sour that was split into 2 Fermenter King Juniors.  In a few days I will add about 750g of frozen mangos to one of the FKJ's and about 900g of frozen passionfruit puree to the other.

Brewhouse Efficiency was a fair way off today.  I had nominated 80%, but it came in around 70%.  I gave the mash 3 stirs which usually helps with efficiency.  But not today.

I am a bit worried about the colour.  It seems way too dark for a 5 EBC brew.

[iBooz2]

15 minutes ago, Shamus O'Sean said:

I am a bit worried about the colour.  It seems way too dark for a 5 EBC brew

@Shamus O'Sean is the EBC colour you are worried about before or after the fermenter top up / dilution?

[Shamus O'Sean]

26 minutes ago, iBooz2 said:

@Shamus O'Sean is the EBC colour you are worried about before or after the fermenter top up / dilution?

Good point.  The photo shows the colour straight out of the kettle.  I am hoping the colour is from the 50% (roughly) Wheat Malt floaties.  Adding the 3L of water to dilute each FV did not change the colour a heck of a lot.

Given the low EBC of the ingredients, I was expecting a more Pilsner-y/Lager-y appearance. 

I was a bit worried about conversion because my mash temperature, at 62°C, was lower than usual.  However, I increased the mash time by at least 15 minutes (allowing for the three stirs (I pause the timer for these) and added 10 minutes to the mash time).

[iBooz2]

55 minutes ago, Shamus O'Sean said:

Good point.  The photo shows the colour straight out of the kettle.  I am hoping the colour is from the 50% (roughly) Wheat Malt floaties.  Adding the 3L of water to dilute each FV did not change the colour a heck of a lot.

Given the low EBC of the ingredients, I was expecting a more Pilsner-y/Lager-y appearance. 

I was a bit worried about conversion because my mash temperature, at 62°C, was lower than usual.  However, I increased the mash time by at least 15 minutes (allowing for the three stirs (I pause the timer for these) and added 10 minutes to the mash time).

Yes looking at your grain bill I would have expected the same lighter colour.

Are you sure they did not supply you with some Best Caramel Wheat Malt (EBC 80 -150) or a dark wheat malt ( EBC 16 - 20) instead of just a wheat malt (EBC 3.6 - 6.0) ?

[stquinto]

Tim Taylor’s Landlord clone. Don’t have time to chill straight away, off to see the rugby. Hopefully won’t regret that afterwards (depends on the number of pints of Guinness I have)…

Come on Oireland !

 

Edited February 11 by stquinto
Add photos

[Classic Brewing Co]

7 hours ago, stquinto said:

Tim Taylor’s Landlord clone. Don’t have time to chill straight away, off to see the rugby. Hopefully won’t regret that afterwards (depends on the number of pints of Guinness I have)…

Come on Oireland !

Come on mate, get out there & down the black ... to be sure.

[Aussiekraut]

Just a little exBEERiment using different specialty malts in a lager. I normally keep lagers simple but I'm hoping for a nice full body with a coppery colour. 

Recipe: Goodna Lager
Brewer: Tom
Style: Australian lager
TYPE: All Grain

Estimated OG: 1.044 SG
Estimated Color: 13.7 EBC
Estimated IBU: 28.2 IBUs

Boil Time: 60 Minutes

4.00 kg          Pale Malt (Barrett Burston) (3.9 EBC)            Grain         1          80.0 %        2.61 L        
0.25 kg          Carahell (Weyermann) (25.6 EBC)                  Grain         2          5.0 %         0.16 L        
0.25 kg          Caramel/Crystal Malt - 20L (39.4 EBC)            Grain         3          5.0 %         0.16 L        
0.25 kg          Caramunich II (Weyermann) (124.1 EBC)            Grain         4          5.0 %         0.16 L        
0.25 kg          Carapils Malt (Briess) (3.0 EBC)                 Grain         5          5.0 %         0.16 L        
25.00 g          Pride of Ringwood [10.50 %] - Boil 60.0 min      Hop           6          26.1 IBUs     -             
10.00 g          Pride of Ringwood [10.50 %] - Boil 5.0 min       Hop           7          2.1 IBUs      -             
0.50 Items       Whirlfloc Tablet (Boil 1.0 mins)                 Fining        8          -             -             
1.0 pkg          California Lager (Mangrove Jack's #M54)          Yeast         9          -             -             

Edited February 12 by Aussiekraut

[Malter White]

18 hours ago, Cheap Charlie said:

Hopefully what I am about to post here doesn't tarnish the good name of this thread and earn me a lifetime ban .  For the second brew of the day, I decanted the Coopers APA "farmhouse" ale from the fermenter with the kveik voss cake into a keg and made up a brew which I have been wanting to try for ages - The Woolies Larger Toucan. I mixed this with 1kg of ultra brew and 200g of light crystal steeped at 75ºC; my thoughts here are to create some head as I know this brew will likely be headless. I know, lipstick on a pig. This will be dirty batch #3 over this cake. Once fermentation is done I will add some tins of homebrand passionfruit and some frozen mango as done by this bloke from Townsville. The SG was 1.060 so with the fruit I'm expecting abv to be around 7%.  Apparently there is a Woolies Larger Appreciation Society group on FB, but I haven't read it as I'm not a FB user. Thanks also to @Malter White for the inspiration. If this batch goes ok I will harvest the yeast and wash it, dry it and freeze it  (link thanks to @beach_life).

p.s. I mixed up the brew and found some mold on the airlock so I rinsed it with hot water and sanitised it, the rest of the batch was made with clean but not sanitised gear Crossed fingers this doesn't end up in the fail thread.

I haven't had any issues with poor head retention using two tins of WW LARGER. It's basically just liquid malt extract and probably not much else, hence why it's rather flavourless but all that malt makes for decent head retention I've found.
I am not going to tell you not to use tinned fruit because it did make a beer I quite enjoyed but I'm no longer using fruit myself because I found I can get a very similar result using Galaxy hops and for me adding hops is less mucking about than adding fruit.
All the best with your brew.

[Shamus O'Sean]

21 hours ago, iBooz2 said:

Yes looking at your grain bill I would have expected the same lighter colour.

Are you sure they did not supply you with some Best Caramel Wheat Malt (EBC 80 -150) or a dark wheat malt ( EBC 16 - 20) instead of just a wheat malt (EBC 3.6 - 6.0) ?

Nar. I am sure I got the right malts.  The BestMalz was actually a generic Wheat Malt I got a little while ago.  I was using it up in this brew and adding in the Coopers Wheat Malt to make up the required total amount of Wheat Malt.  The generic Wheat Malt has produced some fine brews.

Two things I did notice. 

1. A lot of scorching on the bottom of the Grainfather.  Not usual for most of my Pilsner/Wheat/Pale brews.  Maybe some caramelisation has got into this brew.
2. During cleaning, I saw more than the usual amount of floaties during the Sodium Percarbonate cycle.  Last brew day I mistakenly cleaned with Oxysan instead of 100% Sodium Percarbonate.  But I only used the Oxysan at 100% SP rates.  So I only used 1/3 of the active ingredients when I last cleaned the kit.  I realised my mistake last brew day.  However, I did not want to add more Oxysan, because it would have created a soap bubble monster.  In hindsight, I could have added 2 teaspoons of 100% SP and it would have been fine.

Hopefully, it is scorching/caramelisation.

[stquinto]

I managed to pack 6 pints of Guinness in during the Ireland v France rugby (excellent match BTW) and had the sense not to carry on with the brew after I staggered home (on the train I hasten to add). As Pezzza would say, I went home on a wobbly boot

So, I covered the GF with my special Anti-Bacterial Brew Vessel Protection Shield (to the uninitiated it might look like an old towel) and the temperature dropped to pitching temp overnight.

I know it’s not recommended but I’d much rather do that than waste a load of water, even if that’s not an issue where I am. Is there really a big risk of infection? There’s not too much airborne dirt here that I’m aware of… In any case, when I first started home brew in the early 80s we just had a towel over the FV, no airlock etc.

That’d make a brew day easier…

Any thoughts ?

 

[stquinto]

Another brew day - Coopers APA. Make hay whilst the sun shines and all that….

Pretty productive weekend all said and done