glivo Posted April 1 Share Posted April 1 123 litres mixed beer and 20 litres of Morgan's Ginger Beer. 5 FVs in a few hours. Big bottling session in a week or 2. Looking forward to cooler days to do the coldies. 5 Link to comment Share on other sites More sharing options...
Back Brewing Posted April 2 Share Posted April 2 (edited) On 3/28/2024 at 4:03 PM, Back Brewing said: I brewed a @iBooz2 COPA I substituted the crystal malt for carapils I'm going to use Verdant yeast for this brew it's all cubed and will go in the FV tomorrow Have you guys decided if your going to stick with POR dry hop for this recipe and how much? I upped this brew today a couple of degrees and had a taste it didn't taste bitter enough I'm going to make this again and instead of the hop stand I'm going to cube hop the last addition Edited April 2 by Back Brewing 3 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted April 2 Share Posted April 2 On 3/28/2024 at 4:33 PM, Back Brewing said: Have you guys decided if your going to stick with POR dry hop for this recipe and how much? Hi BB, Not sure if I replied to this question. But I think I will stick with the dry hop. I used 25g in 14 litres in the fermenter. I thought the aroma of my brew was quite similar to the commercial version. So a rate of around 2g/L seems about right. 3 1 Link to comment Share on other sites More sharing options...
Back Brewing Posted April 2 Share Posted April 2 1 minute ago, Shamus O'Sean said: Hi BB, Not sure if I replied to this question. But I think I will stick with the dry hop. I used 25g in 14 litres in the fermenter. I thought the aroma of my brew was quite similar to the commercial version. So a rate of around 2g/L seems about right. I reckon by cube hopping the last addition will not only give it flavour but the extra time in contact with the hot wort will increase the bitterness then with with the dry hop it might make the brew shine a bit 4 Link to comment Share on other sites More sharing options...
ben 10 Posted April 3 Share Posted April 3 Brew day.. Baby IPA type thing Recipe: Kveik Ale Style: Australian Sparkling Ale TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 20.00 L Estimated OG: 1.055 SG Estimated Color: 23.7 EBC Estimated IBU: 57.0 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 2.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 38.1 % 1.30 L 1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 19.0 % 0.65 L 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 19.0 % 0.65 L 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 19.0 % 0.65 L 0.25 kg Caraaroma (256.1 EBC) Grain 5 4.8 % 0.16 L 10.00 g Pride of Ringwood [10.00 %] - Boil 60.0 min Hop 6 13.3 IBUs - 30.00 g Azacca [12.20 %] - Steep/Whirlpool 20.0 min, 90 Hop 7 14.7 IBUs - 30.00 g Citra LupuLN2 [24.00 %] - Steep/Whirlpool 20.0 Hop 8 29.0 IBUs - 1.0 pkg Voss Kveik Ale Yeast (Lallemand #- ) [50.28 ml] Yeast 9 - - Mash Schedule: Single Infusion, Light Body, No Mash Out Total Grain Weight: 5.25 kg ------------------------------------------------------------------------------------- 7 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted April 3 Share Posted April 3 On 4/1/2024 at 7:42 PM, Brauhaus Fritz said: My 4th AG brew. Found this Kiwi site full of recipes. Tried my luck with the Stella Artois clone ( have a friend who only drinks Stella). If it turns out nice I might try more recipes https://www.wildabouthops.nz/lager_pilsner_recipes.html Saturday.mp4 I am fermenting it at 10.8 degrees and never seen such an active bubbling at this low temperature . Smells a bit farty but hopefully will turn out nicely. 2 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 3 Share Posted April 3 2 hours ago, Brauhaus Fritz said: I am fermenting it at 10.8 degrees and never seen such an active bubbling at this low temperature . Smells a bit farty but hopefully will turn out nicely. How much yeast and how big was the batch? What is the SG atm? Trusty old Dubbya can have sulphur smells if it is a little stressed. Unless you made a starter you should use 2 packs. I know some people say it doesn't matter but the general consensus is to use 2 packs and IMHO, you can tell the difference. It may also all be harmless, just the yeast farting a little more than we'd like See how it goes, do the d-rest and then take a sample before CCing to get an idea of what it will be like. 3 Link to comment Share on other sites More sharing options...
kmar92 Posted April 3 Share Posted April 3 32 minutes ago, Aussiekraut said: How much yeast and how big was the batch? What is the SG atm? Trusty old Dubbya can have sulphur smells if it is a little stressed. Unless you made a starter you should use 2 packs. I know some people say it doesn't matter but the general consensus is to use 2 packs and IMHO, you can tell the difference. It may also all be harmless, just the yeast farting a little more than we'd like See how it goes, do the d-rest and then take a sample before CCing to get an idea of what it will be like. In nearly all of my brews with Dubbya, with c.22l batches, I have only ever used 1 pkt of Dubbya and they have all fermented very well with no sulphur smells at all. But they have all been fermented under pressure. 3 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted April 3 Share Posted April 3 (edited) 36 minutes ago, kmar92 said: In nearly all of my brews with Dubbya, with c.22l batches, I have only ever used 1 pkt of Dubbya and they have all fermented very well with no sulphur smells at all. But they have all been fermented under pressure. What’s Dubbya? I used Saflager W-34/70 it’s a20l batch and the OG was 1050 Edited April 3 by Brauhaus Fritz 1 2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted April 3 Share Posted April 3 10 minutes ago, Brauhaus Fritz said: What’s Dubbya? I used Saflager W-34/70 it’s a20l batch and the OG was 1050 Dubbya's Saflager W-34/70 2 Link to comment Share on other sites More sharing options...
kmar92 Posted April 3 Share Posted April 3 4 minutes ago, Brauhaus Fritz said: What’s Dubbya? I used Saflager W-34/70 it’s a20l batch and the OG was 1050 Dubbya is what you used, it was named by one of our esteemed members @Pezzza, who does not frequent this site so often anymore. 1 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted April 3 Author Share Posted April 3 9 minutes ago, Brauhaus Fritz said: What’s Dubbya? I used Saflager W-34/70 it’s a20l batch and the OG was 1050 Dubbya is our Coopers Community Forum slang for W-34/70 yeast. and yes you should use two sachets of it in a 23 l batch. Lagers need to be pitched at a pitching rate of 1.5 - 2.0 if you read the manufacturers instructions and professional brewers recommendations. 3 Link to comment Share on other sites More sharing options...
jennyss Posted April 3 Share Posted April 3 7 hours ago, Brauhaus Fritz said: What’s Dubbya? Thanks for asking @Brauhaus Fritz; I didn't know either! 1 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted April 3 Share Posted April 3 12 hours ago, iBooz2 said: Dubbya is our Coopers Community Forum slang for W-34/70 yeast. and yes you should use two sachets of it in a 23 l batch. Lagers need to be pitched at a pitching rate of 1.5 - 2.0 if you read the manufacturers instructions and professional brewers recommendations. I am not too worried at this stage, as I had a few brews which smelt a bit farty. They all turned out nicely , The fartiness disappeared. I should have read the instructions, we never stop learning. 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 4 Share Posted April 4 (edited) When it pours down like hell but you are perfectly safe in your little brewing cell wielding the beer magic with the comfy light on and music blaring out of the speaker. Just the rain is so loud on the tin roof, I can’t hear the music. In the kettle is a double batch of Munich Hell just heating up for a 90 minute boil. Edited April 4 by Aussiekraut 6 Link to comment Share on other sites More sharing options...
John304 Posted April 4 Share Posted April 4 19 hours ago, Brauhaus Fritz said: I am fermenting it at 10.8 degrees and never seen such an active bubbling at this low temperature . Smells a bit farty but hopefully will turn out nicely. I copied that link before, lot of info and heaps of recipes 1 Link to comment Share on other sites More sharing options...
John304 Posted April 4 Share Posted April 4 7 hours ago, jennyss said: Thanks for asking @Brauhaus Fritz; I didn't know either! Or me 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 4 Share Posted April 4 2 hours ago, Aussiekraut said: When it pours down like hell but you are perfectly safe in your little brewing cell wielding the beer magic with the comfy light on and music blaring out of the speaker. Just the rain is so loud on the tin roof, I can’t hear the music. In the kettle is a double batch of Munich Hell just heating up for a 90 minute boil. Good space AK, but needs a bar 1 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 4 Share Posted April 4 4 hours ago, Aussiekraut said: When it pours down like hell but you are perfectly safe in your little brewing cell wielding the beer magic with the comfy light on and music blaring out of the speaker. Just the rain is so loud on the tin roof, I can’t hear the music. In the kettle is a double batch of Munich Hell just heating up for a 90 minute boil. Like the sticker on the chest freezer, you know the one ‘Nice set up too. 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 4 Share Posted April 4 2 minutes ago, Red devil 44 said: Like the sticker on the chest freezer, you know the one ‘Nice set up too. SWMBO bought that for me in Bali Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 4 Share Posted April 4 Just now, Aussiekraut said: SWMBO bought that for me in Bali It’s gold mate Link to comment Share on other sites More sharing options...
jennyss Posted April 4 Share Posted April 4 19 minutes ago, Red devil 44 said: Like the sticker on the chest freezer, you know the one So I had to find out - enlarged the photo and......whoops! Link to comment Share on other sites More sharing options...
Back Brewing Posted April 4 Share Posted April 4 11 minutes ago, jennyss said: So I had to find out - enlarged the photo and......whoops! Just seen it too 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 4 Share Posted April 4 Just threw down another FWK, no time for All Grain this break. ‘First time using Kveik Yeast as my fridge has carked it some time ago, but I still have the fridge and loaded the SS Fermenter in there. Any idea how long Kveik Yeast takes to ferment, as I have always used temp control, never used this before, it’s sitting currently at 25 degrees, cheers punters. 3 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted April 4 Share Posted April 4 20 hours ago, Aussiekraut said: How much yeast and how big was the batch? What is the SG atm? Trusty old Dubbya can have sulphur smells if it is a little stressed. Unless you made a starter you should use 2 packs. I know some people say it doesn't matter but the general consensus is to use 2 packs and IMHO, you can tell the difference. It may also all be harmless, just the yeast farting a little more than we'd like See how it goes, do the d-rest and then take a sample before CCing to get an idea of what it will be like. The SG atm is 1032 and it tastes totally fine, so I’m positive. 1 Link to comment Share on other sites More sharing options...
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