Shamus O'Sean Posted January 20, 2023 Author Share Posted January 20, 2023 Kegged the Kaiju Krush clone tonight. The fermenters were dosed with Isinglass and Polyclar. This is one of the clearest beers I have ever seen. The aroma and flavour of the taste test I took bodes very well for this brew. Again, no room in the kegerator. I also have a Coopers Sparkling Ale ready to go. I think that one might have to wait so I can get this hop heavy one in first and minimise hop character loss. 12 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 20, 2023 Share Posted January 20, 2023 7 hours ago, Shamus O'Sean said: Kegged the Kaiju Krush clone tonight. The fermenters were dosed with Isinglass and Polyclar. This is one of the clearest beers I have ever seen. The aroma and flavour of the taste test I took bodes very well for this brew. Again, no room in the kegerator. I also have a Coopers Sparkling Ale ready to go. I think that one might have to wait so I can get this hop heavy one in first and minimise hop character loss. Looks superb Shamus, beautiful colour & so clear. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 21, 2023 Share Posted January 21, 2023 Kegging day at Classic Brewing Co, a Real Ale & a Stout. The Real Ale was dry hopped on day 7 & there was still a bit of hop matter clogging the bottling wand for the last few litres, I didn't bother with saving the yeast for that reason, got my 19l keg & a 2l Growler & a couple of longnecks. The Stout didn't appear to be fully fermented out as the yeast cake (S-04) wasn't solid, but I think it will be OK, it finished a little high 1.014 but I have had this before. I still got 19l in the keg & 6 x longnecks. All put in the fridge & the bottle in boxes, now it's time for a beer. Cheers & Happy Brewing. *Big smile* 11 Link to comment Share on other sites More sharing options...
jennyss Posted January 21, 2023 Share Posted January 21, 2023 @Classic Brewing Co, I see the Gourmet Traveller Seafood cookbook next to the longnecks. How about you cook one of the recipes for us and post the photo of the dish and the recipe. I will keep an eye on 'What's on the Menu'. 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 21, 2023 Share Posted January 21, 2023 7 minutes ago, jennyss said: @Classic Brewing Co, I see the Gourmet Traveller Seafood cookbook next to the longnecks. How about you cook one of the recipes for us and post the photo of the dish and the recipe. I will keep an eye on 'What's on the Menu'. Ok Jenny I will, that is one of many cookbooks but there are a few great recipes in there. 3 Link to comment Share on other sites More sharing options...
Uhtred Of Beddanburg Posted January 21, 2023 Share Posted January 21, 2023 @Classic Brewing Co do you bottle last after fill the keg? I find it easier to bottle first it's easy to work out with the size of bottles and keg. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 21, 2023 Share Posted January 21, 2023 1 hour ago, Uhtred Of Beddanburg said: @Classic Brewing Co do you bottle last after fill the keg? I find it easier to bottle first it's easy to work out with the size of bottles and keg. Yeah, I always fill the keg first, then I take a reading, I consider the bottles to be just a bonus. 3 Link to comment Share on other sites More sharing options...
stquinto Posted January 22, 2023 Share Posted January 22, 2023 Coopers All Grain APA and Guinness clone bottled. About 4 l in the small kegs and 17 in the cornies. Best get rid of the backlog now 11 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 24, 2023 Share Posted January 24, 2023 I just had a nice surprise in the mail from our good friend @ozdevil unexpected & very gracious of him. This will definitely fit nicely into my brewery so thank for your kind thought & sending it OD, very nice of you. Cheers Phil. https://www.kegland.com.au/nukatap-counter-pressure-bottle-filler.html 7 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted January 31, 2023 Share Posted January 31, 2023 Kegged the K&K Stone & Wood Clone ABV= 4.7% Kegged the double batch AG Coopers XPA Clone ABV= 4.2% On R&R so heading down to Kingscliff NSW for a few days tomorrow with the bride, hoping to stop in at the Stone & Wood Brewery for a few jars and lunch whilst in the neighbourhood 7 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 31, 2023 Author Share Posted January 31, 2023 3 hours ago, Red devil 44 said: Kegged the K&K Stone & Wood Clone ABV= 4.7% Kegged the double batch AG Coopers XPA Clone ABV= 4.2% On R&R so heading down to Kingscliff NSW for a few days tomorrow with the bride, hoping to stop in at the Stone & Wood Brewery for a few jars and lunch whilst in the neighbourhood Hey Red, what was your recipe for the Coopers XPA? I am planning one in a few weeks. I saw The Home Brew Network (Gav's) version in the Brewfather library, but I am basing mine more on the indicators in the Coopers XPA recipe. So a 15 minute boil of Simcoe and Lemondrop. But I am doing the bittering with a 1:2 ratio of Simcoe and Lemondrop instead of Magnum or Pride of Ringwood. I am also going to use the Coopers Premium Pale Malt, a fair whack of Crystal plus a few 100 grams of Wheat Malt. 2 Link to comment Share on other sites More sharing options...
kmar92 Posted January 31, 2023 Share Posted January 31, 2023 I have brewed the Coopers XPA 3 times now, and although not exactly to recipe I have found the the Home Brew Network recipe worked out best, I tried the Darryl Hosking version and it was fine but I did prefer the Gash version. I did not use the CCA yeast though so that may have affected the brew, I brewed all 3 versions with Voss Kviek. YMMV. 3 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 31, 2023 Author Share Posted January 31, 2023 9 hours ago, kmar92 said: I have brewed the Coopers XPA 3 times now, and although not exactly to recipe I have found the the Home Brew Network recipe worked out best, I tried the Darryl Hosking version and it was fine but I did prefer the Gash version. I did not use the CCA yeast though so that may have affected the brew, I brewed all 3 versions with Voss Kviek. YMMV. Thanks @kmar92, I did find your versions and thought they looked a lot like the Home Brew Network recipe. I will be using CCA yeast. I was going to retire the last lot, then I saw either your post or @Red devil 44's about drinking the XPA and I thought, why not once more around the merry-go-round. So I harvested the trub from the COPA I kegged a week ago. That will make it 5 brews with the one lot of yeast from Coopers stubbies. 5 Link to comment Share on other sites More sharing options...
Red devil 44 Posted January 31, 2023 Share Posted January 31, 2023 12 hours ago, Shamus O'Sean said: Hey Red, what was your recipe for the Coopers XPA? I am planning one in a few weeks. I saw The Home Brew Network (Gav's) version in the Brewfather library, but I am basing mine more on the indicators in the Coopers XPA recipe. So a 15 minute boil of Simcoe and Lemondrop. But I am doing the bittering with a 1:2 ratio of Simcoe and Lemondrop instead of Magnum or Pride of Ringwood. I am also going to use the Coopers Premium Pale Malt, a fair whack of Crystal plus a few 100 grams of Wheat Malt. Hey mate, I did modify it a bit, this was a double batch, so I guess you just half it. 7kg Gladfield Ale Malt 350g Crystal Malt Magnum 20g Boil 60 min Simcoe 25g 10 min boil Lemondrop upped to 20g, 10 min boil Dry Hop under fermentation day 4 25g Lemondrop 25g Simcoe 2 x packs US-05 Yeast (Dry) Pretty much followed the Brewfather recipe Pressure fermented at 15PSI, so is now in the keezer on serving pressure, heading off for a few days so should be Mickey Mouse when i get back 4 Link to comment Share on other sites More sharing options...
kmar92 Posted February 1, 2023 Share Posted February 1, 2023 (edited) Kegged my bits and pieces brew today. Closed transfer as usual. This brew ended up with a substantial trub in the bottom of the fermenter for some reason? Maybe the Voss Kviek, which is noted as a high flocculating yeast. Very happy with the clarity, it was only kettle fined with whirlfloc and cold crashed. Looking forward to sampling this in a day or 2 when it is carbonated. Edited February 1, 2023 by kmar92 5 Link to comment Share on other sites More sharing options...
Uhtred Of Beddanburg Posted February 1, 2023 Share Posted February 1, 2023 @kmar92 that is a lot of trube was the fg any lower than a usual brew for you? I have seen people do closed transfer for pressure ferments. Are you just slowly doing it from normal fermenter and it works in same way but slower? Link to comment Share on other sites More sharing options...
kmar92 Posted February 1, 2023 Share Posted February 1, 2023 @Uhtred Of Beddanburg FG was 1.010 from an OG of 1.051, so yes it was a pretty good attenuation from the Voss Kviek. I do all my transfers via a closed method, so from a pressure fermented batch in my kegmenter and also for transfer from a normal plazzi FV. Yes the keg is purged with CO2 to get rid of any O2 and then the FV is connected to the liquid post via a closed line, the gas post on the keg is vented via another line and the beer then just transfers via gravity (siphon) to the keg without any contact with O2. Minimizes any chance of oxidation of the beer as the FV has a blanket of CO2 on top of the beer from the ferment and there is no other exposure of the beer to O2. This type of transfer from the plazzi FV does not take too long, maybe 10-15 minutes. When I do a closed transfer from my pressure fermented kegmenter it does take a while, probably 45 minutes. 3 1 Link to comment Share on other sites More sharing options...
Uhtred Of Beddanburg Posted February 1, 2023 Share Posted February 1, 2023 @kmar92 so on the left side of pictute the white connection had a hose with no end venting the air as keg filled? Surprised a pressure ferment takes longer to transfer really interesting methods on here. Have you noticed and difference in taste by doing this method? Or all about minimising risk? Link to comment Share on other sites More sharing options...
kmar92 Posted February 1, 2023 Share Posted February 1, 2023 @Uhtred Of Beddanburg yes correct the white connection is the gas disconnect and that line just vents as the keg fills. The pressure ferment takes a lot longer as there is a lot more tube involved, there is a floating pick up tube within the kegmenter which adds length and thus friction, as well as a liquid and gas jumper set. Yes I do it to minimise the risk of oxidation, oxidation will happen over time if any O2 is present. No I haven't noticed any taste differences as all my brews are closed transfers so I do not have a reference point I guess. 3 Link to comment Share on other sites More sharing options...
Uhtred Of Beddanburg Posted February 1, 2023 Share Posted February 1, 2023 @kmar92 very interesting thank you for the description of it. So you obviously have done this for a while and can't remember a difference when you did not? Assuming when first started kegging you just ran it in with a hose? Link to comment Share on other sites More sharing options...
Uhtred Of Beddanburg Posted February 6, 2023 Share Posted February 6, 2023 Japanese kisaki lager fast carbing 30 psi through out post until later tonight. Then turn off and put on 15psi in morning. Will taste in the week but lager for a month why finish my yaraville pale and pale lager. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 11, 2023 Share Posted February 11, 2023 First batch of the year is kegged finally, being the pilsner I pitched in December. Having a little fermenter sample now, and while it's a bit cloudy with yeast it tastes pretty decent. The stupid fridge wouldn't drop it to the usual 2 degrees for some reason even though I had it set at the lowest setting, then I reset it a couple of days ago and it got down there, might have dropped more yeast by now if it'd got down properly to begin with 🫤 anyway it's sitting on about 25-30psi until tomorrow, and I'll turn the gas off to that keg and leave it another day or whatever before turning on serving pressure. It's not my normal process but I don't need it ready until next weekend and it will prevent overcarbonation, it should clear up more by then as well. The higher pressure is for the soda water also just refilled. The red ale will be dry hopped tomorrow, and I'll look to keg it either next Sunday or early the following week. After next pay I'll order another water still so I can get the brewing water sorted for the next couple of batches. 7 Link to comment Share on other sites More sharing options...
jennyss Posted February 11, 2023 Share Posted February 11, 2023 19 hours ago, Otto Von Blotto said: I'll order another water still @Otto Von Blotto, Please can you show a photo of your current water still? Is this important for all your brewing? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 11, 2023 Share Posted February 11, 2023 3 hours ago, jennyss said: @Otto Von Blotto, Please can you show a photo of your current water still? Is this important for all your brewing? Not anymore, I threw the old one in the bin when it broke down but if you look on eBay for water distiller there's thousands of them. For me I suppose it's important because I like to make different water profiles for different beer styles and I figured it was easier to start with basically a blank slate and add mineral salts to create them rather than try to modify the tap water somehow, however I'm brewing from grains so it's more important than it is with kits. 1 Link to comment Share on other sites More sharing options...
ozdevil Posted February 11, 2023 Share Posted February 11, 2023 3 hours ago, jennyss said: @Otto Von Blotto, Please can you show a photo of your current water still? Is this important for all your brewing? any reason why you want to use distilled water, its not really important for extract brewing as that would have taken during the process of making the goo if its chlorine and chloromine you are wanting to shell out you may want to use a 1/2 Campden tablet in some hotwater and dissolve it and allow to cool if anything all grain brewing water chemistry plays a big part of it and even then you still dont need to use salts 1 Link to comment Share on other sites More sharing options...
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