captsensible23 Posted April 21, 2011 Share Posted April 21, 2011 Hey Guys, Just got back into brewing after moving house. Since room is sparse since the last house, I thought I'll make an easy brew. Just the Pale Ale and the recipe Coopers provided on the net. But used BE1 instead of 2. (Stupid BigW didnt have any on shelf). I'm concered about the low OG. I got 1.030, just using the tin and 1KG BE1. Does that sound about right? what will the FG reach brewing at 21c? Cheers guys Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 21, 2011 Share Posted April 21, 2011 Hi Capt, For future reference if you can\u2019t get BE2 and you want to make a Coopers Pale Ale just use 2 x Australian Pale Ale beer kits made to 25 litres and both sachets of yeast (or even better a recultured coopers commercial yeast). BE1 really wont do it justice as it has no malt. I\u2019d guesstimate that for 21L you should have an OG of around 1042 and an FG of about 1014. Link to comment Share on other sites More sharing options...
Guest Posted April 21, 2011 Share Posted April 21, 2011 At 23L your OG will be about 1036 and FG at around 1007 using BE1. Approx 4.4% (in the bottle) Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 21, 2011 Share Posted April 21, 2011 Oops sorry mate. For some reason I read you post and thought you mentioned 21L but looking back I see it was 21c. I really should pay more attention [pinched] ...I'll change my estimates to an OG of 1038 and an FG 1012. All that maltodextrin in BE1 will give you the higher FG. Link to comment Share on other sites More sharing options...
Guest Posted April 21, 2011 Share Posted April 21, 2011 Oops sorry mate. For some reason I read you post and thought you mentioned 21L but looking back I see it was 21c. I really should pay more attention [pinched] ...I'll change my estimates to an OG of 1038 and an FG 1012. All that maltodextrin in BE1 will give you the higher FG. lol yeah I thought it was 21L too and didn't think of the Maltodex so Muddy's figure is about right [pinched] Link to comment Share on other sites More sharing options...
captsensible23 Posted April 22, 2011 Author Share Posted April 22, 2011 Cheers guys, I was a little worried at the low OG, but I think it will still be a tasty brew. The krausen has come through the airlock and looks messy. Anyway its sitting at; ~1.020 seems to be chugging along at 26c Thanks Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 22, 2011 Share Posted April 22, 2011 26C is pretty high. I'd be trying to get that down 6 degrees - or at least a couple of degrees. Your beer will taste a lot better brewed at the lower end of the tolerance scale for whatever yeast you use. Link to comment Share on other sites More sharing options...
captsensible23 Posted April 26, 2011 Author Share Posted April 26, 2011 unfortunatly its hard for me to change temps while its fermenting. I'm using a fish tank heater and i dont want to fish it out to change temps and drop it back it. it was set to 21c but next brew ill change the temp on the heater lower if its gonna heat to 26 while set on 21. Unless theres a way i can get it out and change while not spoiling the brew Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 26, 2011 Share Posted April 26, 2011 Are you saying that you have a heater actually in the wort? [pinched] That doesn't sound like a good (or sensible [lol] ) idea at all - I think this method stands a fair chancing of spoiling the brew whether or not you fish it out or not. Link to comment Share on other sites More sharing options...
captsensible23 Posted April 26, 2011 Author Share Posted April 26, 2011 I have a small fish tank heater in the actual wort. I've drilled a hole in the side of the fv, cut the wire for the heater, put a grommet on the hole, bogged it all up and re attached the wire. I haven't had a problem with the heater and it regulates the temp. I make sure everything is sterilised before commencing brewing, and the heater is suited to be submerged. Apart from that, would there be any other reason thats not a good idea? cheers Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 27, 2011 Share Posted April 27, 2011 It isn't a good idea to have any kind of heater in direct contact with the wort - Even heat belts and pads are best used for ambient temp rather than in direct contact with the fermentor. You will be stressing your yeast out no end. Link to comment Share on other sites More sharing options...
Guest Posted April 27, 2011 Share Posted April 27, 2011 Oh dear. This doesn't sound too good at all. You really need to get that temp down and that heater out of the wort. As Muddy said, poor yeasties they would be stressing out something cronic. Only a matter of time before the inevitible imo. If you have trouble raising the temp, try putting it in a small cupboard or a fridge if you have one. Just put a light bulb/lamp on a timer in the cupboard with the FV and that will raise the temp enough. Link to comment Share on other sites More sharing options...
captsensible23 Posted April 27, 2011 Author Share Posted April 27, 2011 At this time, space is very limited. But so far I have no problems and everything seems to going right gravity wise. I understand the need to limit the things that touch the brew, and will keep all these things into consideration when I am able to expand my little brewery. But at my old house I had 3 fermentors crackin' for like a year and all had heaters, and every thing was fine. All the brews tasted great. As soon as something goes wrong heater wise. I'll look at my available options. Cheer Link to comment Share on other sites More sharing options...
AndrewJ14 Posted April 27, 2011 Share Posted April 27, 2011 A friend of mine also used a fish tank heater and never had a problem. He was very VERY particular with sanitation and sterilization tho. Link to comment Share on other sites More sharing options...
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