Classic Brewing Co Posted April 4 Share Posted April 4 18 minutes ago, Red devil 44 said: 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. Good choice RD, I have brewed with Kveik lots of times at ambient temperatures & it has always been fine, as you know it can tolerate high temperatures & it is pretty quick. 2 Link to comment Share on other sites More sharing options...
kmar92 Posted April 4 Share Posted April 4 2 hours ago, Red devil 44 said: 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. Lallemand say that the optimal temperature is 35°+. When I have used it at 35° it is usually done in 2 - 3 days max. 25° is supposed to be the minimum temperature that Lallemand recommend. It will ferment out at 40° in a very short time. 3 Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 4 Share Posted April 4 12 minutes ago, kmar92 said: Lallemand say that the optimal temperature is 35°+. When I have used it at 35° it is usually done in 2 - 3 days max. 25° is supposed to be the minimum temperature that Lallemand recommend. It will ferment out at 40° in a very short time. Thanks @kmar92much appreciated 2 Link to comment Share on other sites More sharing options...
Back Brewing Posted April 7 Share Posted April 7 Yesterday I brewed an AG stone and wood clone its in the cube ready to dirty batch on top of the COPA that I will keg tomorrow 9 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 7 Share Posted April 7 1 hour ago, Back Brewing said: Yesterday I brewed an AG stone and wood clone its in the cube ready to dirty batch on top of the COPA that I will keg tomorrow What yeast did you use for the COPA? CCA or something different? 1 Link to comment Share on other sites More sharing options...
Back Brewing Posted April 7 Share Posted April 7 1 hour ago, Aussiekraut said: What yeast did you use for the COPA? CCA or something different? Verdant mate 3 Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 12 Share Posted April 12 Mash in underway on the American IPA. 9 Link to comment Share on other sites More sharing options...
Red devil 44 Posted April 12 Share Posted April 12 Nice rolling boil 10 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted April 12 Share Posted April 12 On 4/4/2024 at 10:38 AM, Brauhaus Fritz said: 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. After 2 weeks the SG is 1011 and smells and tastes fine. 2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted April 13 Share Posted April 13 Today's brew day was a Margarita Lime Gose based on a brew on The Apartment Brewer's YouTube channel. This one has salt, coriander, lime and orange zest, and will be fermented with Lallemand Philly Sour yeast. My usual 22 litres of concentrated wort out of the Grainfather G30 and add 8 litres of water in the fermenter(s) for a 30 litre batch. Almost spot on with the numbers today; only +/- 0.001 for the various Gravity readings: Pre-boil 1.052; Post-boil 1.058; Original Gravity 1.042. Aiming for an ABV of 4.2% and bitterness of 9 IBU. 2.79kg Coopers Wheat Malt 2.79kg Weyermann Bohemian Pilsner Malt 4g Nectaron hops 50 minute boil (3 IBU) 30g Nectaron hops 20 minute hopstand (6 IBU) 20g Salt - 20 minute hopstand 25g Coriander - 20 minute hopstand Zest from 7 limes and 2 oranges - 20 minute hopstand 2 x Lallemand Philly Sour yeasts - 1 in each FV The smell in the brew kettle was amazing. The couple of taste-tests of the gravity samples were quite distinctive and zingy. I wonder how much aroma/flavour might dissipate with the ferment. The hopstand ingredients Transferring Tucked into FV's 11 Link to comment Share on other sites More sharing options...
ben 10 Posted April 14 Share Posted April 14 11 hours ago, Shamus O'Sean said: Margarita Lime Gose Yeah nice... reminds me I need to make the Staminade Beer I have been thinking about for ages I'll make that margarita sometime too, 1 2 Link to comment Share on other sites More sharing options...
ben 10 Posted April 14 Share Posted April 14 Style: American IPA Recipe Specifications -------------------------- Batch Size (fermenter): 20.00 L Estimated OG: 1.066 SG Estimated Color: 12.9 EBC Estimated IBU: 81.9 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 66.7 % 2.61 L 1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 16.7 % 0.65 L 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 16.7 % 0.65 L 5.00 ml Citra Hop Extract [50.29 %] (CO2 Extract) - Boil Hop 4 28.0 IBUs - 60.00 g Azacca [12.20 %] - Steep/Whirlpool 20.0 min, 90 Hop 5 27.2 IBUs - 30.00 g Citra LupuLN2 [24.00 %] - Steep/Whirlpool 20.0 Hop 6 26.7 IBUs - 1.0 pkg Kveik Yeast (Mangrove Jack's #M12) Yeast 7 - - Created with BeerSmith - http://www.beersmith.com ------------------------------------------------------------------------------------- 9 Link to comment Share on other sites More sharing options...
RDT2 Posted April 14 Share Posted April 14 (edited) 3 hours ago, ben 10 said: Style: American IPA Recipe Specifications -------------------------- Batch Size (fermenter): 20.00 L Estimated OG: 1.066 SG Estimated Color: 12.9 EBC Estimated IBU: 81.9 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 66.7 % 2.61 L 1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 16.7 % 0.65 L 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 16.7 % 0.65 L 5.00 ml Citra Hop Extract [50.29 %] (CO2 Extract) - Boil Hop 4 28.0 IBUs - 60.00 g Azacca [12.20 %] - Steep/Whirlpool 20.0 min, 90 Hop 5 27.2 IBUs - 30.00 g Citra LupuLN2 [24.00 %] - Steep/Whirlpool 20.0 Hop 6 26.7 IBUs - 1.0 pkg Kveik Yeast (Mangrove Jack's #M12) Yeast 7 - - Created with BeerSmith - http://www.beersmith.com ------------------------------------------------------------------------------------- Plenty of flavoury bitterness there, nice! Edited April 14 by RDT2 2 Link to comment Share on other sites More sharing options...
RDT2 Posted April 14 Share Posted April 14 (edited) Another Guinness clone for me today the last batch is nearly gone! It was so good i am making it again! Edited April 14 by RDT2 11 Link to comment Share on other sites More sharing options...
BlackSands Posted April 14 Share Posted April 14 Straight forward UK-style IPA, but using up some Pacific Jade and predomiantly, Waimea hops: 20 litre stove-top AG batch: 3.4kg Ale Malt 400g Light Crystal 350g Sugar 25g Pacific Jade @ 30min 25g Waimea @15min 25g Waimea @5min 50g Waimea Dry hop 5g Gypsum .5g salt Kveik Voss @ 35ºC Thanks to AI for the slightly weird image, but at least it made me look a lot younger! 2 14 Link to comment Share on other sites More sharing options...
stquinto Posted April 14 Share Posted April 14 An AG COPA double batch today - @kmar92 ‘s version Also kegged the double batch of Pezza’s Pilly Larger from the kegmenter. I had wanted to cold crash it but it won’t fit into either fridge Still, it was clear enough and the closed transfer went fine. Even though it wasn’t cold. Also kegged the Sierra Nevada pale ale, with 12 litres left to bottle. Quite productive! A glass of Return of the Red IPA, lovely drop 11 Link to comment Share on other sites More sharing options...
Back Brewing Posted April 15 Share Posted April 15 5 hours ago, stquinto said: An AG COPA double batch today - @kmar92 ‘s version Also kegged the double batch of Pezza’s Pilly Larger from the kegmenter. I had wanted to cold crash it but it won’t fit into either fridge Still, it was clear enough and the closed transfer went fine. Even though it wasn’t cold. Also kegged the Sierra Nevada pale ale, with 12 litres left to bottle. Quite productive! A glass of Return of the Red IPA, lovely drop Have you got a link to that COPA recipe? 1 Link to comment Share on other sites More sharing options...
stquinto Posted April 15 Share Posted April 15 44 minutes ago, Back Brewing said: Have you got a link to that COPA recipe? Will do, when I boot up my PC 1 Link to comment Share on other sites More sharing options...
Pezzza Posted April 16 Share Posted April 16 On 4/3/2024 at 10:04 PM, kmar92 said: Dubbya is what you used, it was named by one of our esteemed members @Pezzza, who does not frequent this site so often anymore. mmm I think festive @MitchBastard Mitchie might also had something to do with the naming of Dubbs : ) 4 Link to comment Share on other sites More sharing options...
Pezzza Posted April 16 Share Posted April 16 Wey Pilly Gal as Bittering and some Tett as FO 10 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 16 Share Posted April 16 3 minutes ago, Pezzza said: Wey Pilly Gal as Bittering and some Tett as FO Good stuff mate, trust you are well. 3 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 17 Share Posted April 17 Bonzo Pils. An approximation of Bitburger Pils, named after the Ramones song Bonzo goes to Bitburg Now that is what I call a proper boil! 11 Link to comment Share on other sites More sharing options...
Back Brewing Posted April 17 Share Posted April 17 1 hour ago, Aussiekraut said: Bonzo Pils. An approximation of Bitburger Pils, named after the Ramones song Bonzo goes to Bitburg Now that is what I call a proper boil! How did you eventually fix the boil problem 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 17 Share Posted April 17 2 hours ago, Back Brewing said: How did you eventually fix the boil problem The RAPT thermometer seems to help immensely. This was also the first brew I took the heat deflector out but the latter didn't seem to help but let too much debris through and clogged up the pump and the tap. So I will probably put it back in. I see huge discrepancies between the built in and the external thermometers like 99 external and 103 internal. I also get some really odd readings from the RAPT thermometer but I'll figure it out. There is a video on the homebrew network that deals with this and how to get the best results. At least my boiloff rate is reliable again. 5 Link to comment Share on other sites More sharing options...
Aussiekraut Posted April 17 Share Posted April 17 The boil was good by the look of it and I ended up with an OG of 1.047, instead of the estimated 1.045. Didn't get a pre-boil sample but generally, when the OG is a little over, pre-boil SG is well over. Looks like the mash was good. 2 Link to comment Share on other sites More sharing options...
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