NBillett09 Posted March 1, 2023 Share Posted March 1, 2023 @beach_lifethat as an exciting reason to have a brewing break! 2 Link to comment Share on other sites More sharing options...
RDT2 Posted March 3, 2023 Share Posted March 3, 2023 Brew day or fail thread you tell me??? Yesterday I planned to make a Guinness clone which I have been keen to do for a little while and thought I will make it for st pats day and put on nitro. So I measure out the grains pale malt check, roasted malt check and finally flaked barley which I had in stock 1.2kg’s perfect! I tipped it all into the mill (I know don’t need to crush flaked barley) start crushing! Wtf ants are coming out of the grain this has never happened before. Look into the container of flaked barley ants had got into it! I was like what do I do?? I ditched it and also the container I keep my flaked barley in. Plan B I need a stout for St Pats day! I have a truck load of oats so Oatmeal Stout it is. Problem is i used too much roasted malt and didn’t have enough chocolate malt for my oatmeal stout so I subbed in brown malt for a portion of the the chocolate malt and also carafa III for the roast! Smooth sailing after that hit my numbers exactly and pitched the s04 today! Samples tastes pretty darn good. Disappointed I didn’t get to have a crack at the Guinness, guess I will have to put up with oat meal instead tough life can’t wait and be interested to see what it’s like! 7 Link to comment Share on other sites More sharing options...
NBillett09 Posted March 3, 2023 Share Posted March 3, 2023 6 hours ago, RDT2 said: Brew day or fail thread you tell me??? 1 Link to comment Share on other sites More sharing options...
Pale Man Posted March 8, 2023 Share Posted March 8, 2023 Nice big 8.5% stout. Pushing the Brewzilla to its limits with 7.5 kilo of grain. 11 Link to comment Share on other sites More sharing options...
ben 10 Posted March 8, 2023 Share Posted March 8, 2023 2 hours ago, Pale Man said: Nice big 8.5% stout. Flash ingredients there - Carman's Oats and CSR sugar 2 3 Link to comment Share on other sites More sharing options...
Pale Man Posted March 8, 2023 Share Posted March 8, 2023 7 minutes ago, beach_life said: Flash ingredients there - Carman's Oats and CSR sugar No holding back with this one fella. 1 3 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted March 8, 2023 Share Posted March 8, 2023 2 hours ago, Pale Man said: Pushing the Brewzilla to its limits I bow to thee - nice one! 3 Link to comment Share on other sites More sharing options...
ben 10 Posted March 8, 2023 Share Posted March 8, 2023 (edited) 21 minutes ago, Pale Man said: No holding back with this one fella. 2 packets of Notto - watch out, your house may be in danger Edited March 8, 2023 by beach_life 5 Link to comment Share on other sites More sharing options...
Pale Man Posted March 8, 2023 Share Posted March 8, 2023 2 hours ago, beach_life said: 2 packets of Notto - watch out, your house may be in danger Two packets too much beachy? Considering the 1084 OG. Notty is high performance though, if I can get away with one packet I will. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 8, 2023 Share Posted March 8, 2023 11 minutes ago, Pale Man said: Considering the 1084 OG. Probably go both, watch the temp though - that will get hot 1 1 Link to comment Share on other sites More sharing options...
Pale Man Posted March 8, 2023 Share Posted March 8, 2023 2 minutes ago, beach_life said: Probably go both, watch the temp though - that will get hot Thanks. I'm still waiting to pitch. I'll let it get down to about 22, pitch, and aim for a 16 degree ferment. Apparently this yeast can go as low as 10 degrees. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted March 8, 2023 Share Posted March 8, 2023 1 minute ago, Pale Man said: aim for a 16 degree ferment. It will create a lot of heat 3 Link to comment Share on other sites More sharing options...
kmar92 Posted March 10, 2023 Share Posted March 10, 2023 I seem to be using all sorts of bit and pieces lately. I don't know how this will turn out but the brew day went well: IBU : 30 (Tinseth) BU/GU : 0.57 Color : 10 EBC Carbonation : 2.4 CO2-vol Pre-Boil Gravity : 1.041 Original Gravity : 1.053 Final Gravity : 1.013 Fermentables (6.22 kg) 4.5 kg - Pale Ale Finest Maris Otter 5 EBC (7... 700 g - HERITAGE RYE 6 EBC (11.3%) 515 g - Carapils/Carafoam 3.9 EBC (8.3%) 500 g - Munich I 15 EBC (8.1%) Hops (115 g) 60 min - 20 g - Magnum - 12% (27 IBU) Hop Stand 20 min hopstand @ 80 °C 20 min - 30 g - Lemondrop - 6% (3 IBU) Dry Hops 2 days - 50 g - Super Pride - 14.25% 2 days - 15 g - Lemondrop - 6% 8 Link to comment Share on other sites More sharing options...
Uhtred Of Beddanburg Posted March 10, 2023 Share Posted March 10, 2023 14 minutes ago, kmar92 said: I seem to be using all sorts of bit and pieces lately. I don't know how this will turn out but the brew day went well: IBU : 30 (Tinseth) BU/GU : 0.57 Color : 10 EBC Carbonation : 2.4 CO2-vol Pre-Boil Gravity : 1.041 Original Gravity : 1.053 Final Gravity : 1.013 Fermentables (6.22 kg) 4.5 kg - Pale Ale Finest Maris Otter 5 EBC (7... 700 g - HERITAGE RYE 6 EBC (11.3%) 515 g - Carapils/Carafoam 3.9 EBC (8.3%) 500 g - Munich I 15 EBC (8.1%) Hops (115 g) 60 min - 20 g - Magnum - 12% (27 IBU) Hop Stand 20 min hopstand @ 80 °C 20 min - 30 g - Lemondrop - 6% (3 IBU) Dry Hops 2 days - 50 g - Super Pride - 14.25% 2 days - 15 g - Lemondrop - 6% yeast? Link to comment Share on other sites More sharing options...
kmar92 Posted March 10, 2023 Share Posted March 10, 2023 (edited) 19 minutes ago, Uhtred Of Beddanburg said: yeast? It will be Nottingham, when the wort cools down enough. It was cubed and it just went into the ferment fridge with the wort @ around 30° so some way to go till pitching temp. Edited March 10, 2023 by kmar92 4 Link to comment Share on other sites More sharing options...
Uhtred Of Beddanburg Posted March 10, 2023 Share Posted March 10, 2023 17 minutes ago, kmar92 said: It will be Nottingham, when the wort cools down enough. It was cubed and it just went into the ferment fridge with the wort @ around 30° so some way to go till pitching temp. Large super pride dry hop is that normal for you? If anything like POR it surprises me people use it as dry hop very strong flavours not like anything else. 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted March 11, 2023 Share Posted March 11, 2023 Brew day today was Bent's Poke Cranking Shaft IPA. The third time I have made this one. Today I nailed the numbers and got an extra 800ml in the FV. 27 Litre batch (actually 27.8 Litres), including 5 Litre top up (I brew a slightly concentrated wort, then water it down to get greater volume in the FV). 5.8% ABV (OG 1.053 {Predicted & actual} - FG 1.009 {Predicted}) 13 EBC 37 IBU 4.67kg Coopers Premium Ale Malt 840g Maris Otter 280g Caramel Hell 240g Caramel Munich 1 4ml Lactic Acid (Got the Mash pH to 5.4) 27g Simcoe 30 minute boil 46g Citra, 45g Ekuanot, 42g Centennial, 26g Simcoe 15 minute hopstand at 77°C (After the 15 minutes, I cooled the wort down to around 60°C and left it at that, with the hopstand hops still in the wort, while I transferred the wort to the FV. On tasting a sample, I think it might be nicely more bitter than my previous versions) 53g Citra, 45g Ekuanot, 53g Centennial, 44g Simcoe dry hop for 2 -3 days Water chemicals for a Hoppy profile US-05 (6th generation Otto Von Blotto method overbuild) Fermenting at 18°C I will add Isinglass and Polyclar to this when I cold crash it I did a 2 step starter for the yeast. The 200 billion cells I made in December needed a kick along. Well, maybe they didn't. I created a Yeast Beast. The second step climbed out of the flask during the night. Quite strange because it was only a 1.8 Litre starter in a 5 Litre flask. The first step was a 1.5 L starter and was well contained in the flask. Thankfully not too much spillage. 8 Link to comment Share on other sites More sharing options...
RDT2 Posted March 11, 2023 Share Posted March 11, 2023 18 minutes ago, Shamus O'Sean said: Brew day today was Bent's Poke Cranking Shaft IPA. The third time I have made this one. Today I nailed the numbers and got an extra 800ml in the FV. 27 Litre batch (actually 27.8 Litres), including 5 Litre top up (I brew a slightly concentrated wort, then water it down to get greater volume in the FV). 5.8% ABV (OG 1.053 {Predicted & actual} - FG 1.009 {Predicted}) 13 EBC 37 IBU 4.67kg Coopers Premium Ale Malt 840g Maris Otter 280g Caramel Hell 240g Caramel Munich 1 4ml Lactic Acid (Got the Mash pH to 5.4) 27g Simcoe 30 minute boil 46g Citra, 45g Ekuanot, 42g Centennial, 26g Simcoe 15 minute hopstand at 77°C (After the 15 minutes, I cooled the wort down to around 60°C and left it at that, with the hopstand hops still in the wort, while I transferred the wort to the FV. On tasting a sample, I think it might be nicely more bitter than my previous versions) 53g Citra, 45g Ekuanot, 53g Centennial, 44g Simcoe dry hop for 2 -3 days Water chemicals for a Hoppy profile US-05 (6th generation Otto Von Blotto method overbuild) Fermenting at 18°C I will add Isinglass and Polyclar to this when I cold crash it I did a 2 step starter for the yeast. The 200 billion cells I made in December needed a kick along. Well, maybe they didn't. I created a Yeast Beast. The second step climbed out of the flask during the night. Quite strange because it was only a 1.8 Litre starter in a 5 Litre flask. The first step was a 1.5 L starter and was well contained in the flask. Thankfully not too much spillage. Nice one mate, that one is on my to do list as well! 3 Link to comment Share on other sites More sharing options...
Aussiekraut Posted March 12, 2023 Share Posted March 12, 2023 Part one of my lager vs ale experiment. Today it is the lager's turn, in 4 weeks, I'll do the ale, so they're both ready around the same time. This one is based on my Bitsa Pale Ale, which, made up from leftover grains at the time, isn't a bad beer at all. 1.9kg Voyager Veloria 1.3kg Weyermann Premium Pilsener 1.1kg Bestmalz RedX 700g Barrett Burston Wheat 40g Azacca 11.6% @60 30g Azacca 11.6 20min hopstand @80C 0.5 Whirlfloc after hop stand Yeast will be trusty old dubbya in the shape of MJ M76 8 Link to comment Share on other sites More sharing options...
Uhtred Of Beddanburg Posted March 12, 2023 Share Posted March 12, 2023 @Aussiekraut are they new hops? good for a Lager/Pilsner style by looks of it? Link to comment Share on other sites More sharing options...
Aussiekraut Posted March 12, 2023 Share Posted March 12, 2023 13 minutes ago, Uhtred Of Beddanburg said: @Aussiekraut are they new hops? good for a Lager/Pilsner style by looks of it? Nah, I think they've been around for a while but aren't common. https://www.hopslist.com/hops/dual-purpose-hops/azacca/ I am hoping they bring something to the table in the Lager. They're a dual-use hop, so I'm hopeful the late hop brings in some flavours. They work well in the ale version. 3 Link to comment Share on other sites More sharing options...
Uhtred Of Beddanburg Posted March 12, 2023 Share Posted March 12, 2023 20 minutes ago, Aussiekraut said: Nah, I think they've been around for a while but aren't common. https://www.hopslist.com/hops/dual-purpose-hops/azacca/ I am hoping they bring something to the table in the Lager. They're a dual-use hop, so I'm hopeful the late hop brings in some flavours. They work well in the ale version. There are so many hops around lately I can't keep up. Also I think it's more common now to add traditional ale fruity hops to lagers. I do enjoy a late addition of cascade in a Lager. Cascade Lager 2 Link to comment Share on other sites More sharing options...
Pale Man Posted March 15, 2023 Share Posted March 15, 2023 Nice traditional Hefeweizen. 50% Wheat 50% Pilsner. Lallemand Munich Classic yeast. 10 Link to comment Share on other sites More sharing options...
Pale Man Posted March 15, 2023 Share Posted March 15, 2023 (edited) 3 hours ago, Pale Man said: Nice traditional Hefeweizen. 50% Wheat 50% Pilsner. Lallemand Munich Classic yeast. I was looking for a stuck sparge because I milled the bejeesus out of all the grain. My efficiency has been shocking with Weyerman, I find it a hard and inconsistent. Stuck sparges, efficiency numbers all over the shop. I never had any issues with Gladfield Malts @Hoppy81. Three little handfulls of rice hulls i got trough today. Recirc pump was cranked back. I'm not posting this just to carry on, just telling the truth. When i was a beginner obviously the Hopster put me ont Gladfield and I never had any issues whatsoever. I'm going back to Gladfield and Sunshine In A Glass. I was guided. I went off that track. I'll get back on Gladdy. https://www.gladfieldmalt.co.nz/ @Hoppy81 has a nice range. https://threechinsbrewing.com.au/collections/grain Edited March 15, 2023 by Pale Man 3 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted March 15, 2023 Share Posted March 15, 2023 24 minutes ago, Pale Man said: I was looking for a stuck sparge because I milled the bejeesus out of all the grain. My efficiency has been shocking with Weyerman, I find it a hard and inconsistent. Stuck sparges, efficiency numbers all over the shop. I never had any issues with Gladfield Malts @Hoppy81. Three little handfulls of rice hulls i got trough today. Recirc pump was cranked back. I'm not posting this just to carry on, just telling the truth. When i was a beginner obviously the Hopster put me ont Gladfield and I never had any issues whatsoever. I'm going back to Gladfield and Sunshine In A Glass. I was guided. I went off that track. I'll get back on Gladdy. https://www.gladfieldmalt.co.nz/ @Hoppy81 has a nice range. https://threechinsbrewing.com.au/collections/grain I've tried most malts and I swear by Gladfield being the most consistent, cheers mate. Look forward to seeing the Hefeweizen in a glass mate 1 Link to comment Share on other sites More sharing options...
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