BlackSands Posted January 19 Share Posted January 19 Haven't brewed a Brit Golden ale for a long time so... 3.4kg GF Ale Malt 400g Wheat 200g GF Sour Grapes 25g Pacific Jade @40min 25g Fuggles @15min 25g Fuggles @5min Voss @ 35ºC [insert photos of brew day and fermenter here] 6 2 Link to comment Share on other sites More sharing options...
BreweyMcHops Posted January 19 Share Posted January 19 GingerAide. 20L batch , simple as hell. 2kg white sugar, 3 x 500ml coles lemon juice 8 tablespoons of ginger powder half a tablespoon of cinnamon 2 teaspoons of nutrient House strain of Voss Kveik yeast Pitched at 40 celcius. Its not finished yet , kveik dosent work as quickly with non-beer fermentations but you can still get geat fruity flavours Surprised at the krausen! 250mm high and clean and white It was blowing of a bit of Sulphur but that has mostly passed , and mid fermentation tastings ROCK the KAZBAR! 9 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 19 Share Posted January 19 Day 4 for the 2 kit brews, there has been a lot of action with the 2 specialist yeasts I used, Lalbrew American East Coast Ale, left & MJ US West Coast M44 on the right. I have had to keep an eye on the Airlock, I cleaned it this morning! 8 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 21 Share Posted January 21 Coopers Australian Lager put together yesterday. I was going to do this one in a few weeks. However, not too many other jobs to do this weekend, so I thought what the heck, let's do it. I plan to keg this brew. Therefore, I had to supplement the ingredients because it does not benefit from the extra ABV from bottle priming. So I added 400g of Light Dry Malt into the fermenter. Plus, to keep the IBU up, I added a few grams of Centennial to the 30 minute boil. After topping up the fermenter to 22 litres, as per instructions, the SG was 1.044 instead of expected 1.041. So I added another litre to get 23 litres at 1.042. I am looking forward to trying this beer. It proves what you can do with basic ingredients. The recipe does not include a pre-hopped can. You provide all the bitterness via a 30 minute boil of Galaxy (and in my case some Centennial). This method can be used to make a wide variety of beers. The only limitation is the Light Malt base. But it is the canvas upon which you could add other steeping malts and different hops. Ingredients ready to go. Fermenter tucked away in the new fermenting fridge. 9 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 21 Share Posted January 21 8 minutes ago, Shamus O'Sean said: Coopers Australian Lager put together yesterday. I was going to do this one in a few weeks. However, not too many other jobs to do this weekend, so I thought what the heck, let's do it. I plan to keg this brew. Therefore, I had to supplement the ingredients because it does not benefit from the extra ABV from bottle priming. So I added 400g of Light Dry Malt into the fermenter. Plus, to keep the IBU up, I added a few grams of Centennial to the 30 minute boil. After topping up the fermenter to 22 litres, as per instructions, the SG was 1.044 instead of expected 1.041. So I added another litre to get 23 litres at 1.042. I am looking forward to trying this beer. It proves what you can do with basic ingredients. The recipe does not include a pre-hopped can. You provide all the bitterness via a 30 minute boil of Galaxy (and in my case some Centennial). This method can be used to make a wide variety of beers. The only limitation is the Light Malt base. But it is the canvas upon which you could add other steeping malts and different hops. Ingredients ready to go. Fermenter tucked away in the new fermenting fridge. Looks good Shamus, nicely organised brew day as usual. 1 1 Link to comment Share on other sites More sharing options...
RDT2 Posted January 21 Share Posted January 21 Coopers original Pale Ale AG with the commercial yeast starting to fire up and look like a healthy fermentation. I ended up receiving a $30 gift voucher for Dan Murphy’s for Christmas and I try not to buy commercial beer unless I am tasting something to make! So I thought I would buy four king browns of coopers pale ale and harvest the yeast so I pretended I was buying yeast with the added bonus of beer! Been meaning to do this for a while so, so far so good! I harvested some off the starter to make another beer another time! I will probably try a coopers sparkling with the cake! I have used @iBooz2’s pale ale recipe for this one so should be a good one! If not it’s all his fault! (that was a joke) 8 2 Link to comment Share on other sites More sharing options...
ChairmanDrew Posted January 24 Share Posted January 24 (edited) Just put my spin on the Nelson's Light in the fermentor, as per this thread... https://community.diybeer.com/topic/17143-low-alcohol-brewing/?do=findComment&comment=309034 Pretty proud of myself. First time making beer without a pre-hopped can. Also first time using some real grains. Hopefully the results are good OG 1.027 (if my hydrometer is to be trusted). Edited January 24 by ChairmanDrew 10 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 25 Author Share Posted January 25 On 1/21/2024 at 8:03 PM, RDT2 said: I have used @iBooz2’s pale ale recipe for this one so should be a good one! If not it’s all his fault! I must warn you that I think you will be doing many more of these in the near future and yes that is my fault, hands down! Fresh spun up CCA yeast is the go, and may I suggest that you up the wheat from 200 g to 400 g on your next batch for a tight foam meringue like head which is very photogenetic and it will impress your mates when they see it in the glass. 5 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 25 Author Share Posted January 25 On 1/21/2024 at 5:08 PM, Shamus O'Sean said: Fermenter tucked away in the new fermenting fridge. @Shamus O'Sean I am a bit worried out all that raw porous fibrous material in your FV fridge (i.e. undressed and unsealed timber). An accidental spill or wild yeast collections could lead to an infection finding its way into your FV. If you give me the required dimensions, I would be quite happy to TIG weld up an aluminium frame/platform for you as I have heaps of ally left over from my big caravan build. That way you could just spray it with cleaner or bleach then rinse between uses or after an accidental spill. Let me know. 4 Link to comment Share on other sites More sharing options...
Red devil 44 Posted January 26 Share Posted January 26 Transferred my All Grain Balter XPA Clone from the cube, will use re-harvested US-05. Will dry hop day 4 with Simcoe & Amarillo. Shouted myself a new all rounder so will pressure ferment at 10PSI. 5 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 26 Author Share Posted January 26 Maiden voyage of my 58 L SS Kegmenter #2 with 44 L of @ozdevil USPA using US05 yeast. Hopefully there are no icebergs dead ahead ha ha. Pitched at 21.5 C fridge temp set to 18 C and no pressure applied for starters to let some ale esters form in the brew then will ramp up temp and pressure over the next couple of days to finish it off quicker than a no pressure fermentation. Be interesting to see how the US05 goes with higher temps and pressure. I had better get a brew day underway again quite quickly now as these big Kegmenter's consume lots of cubes of wort. 7 Link to comment Share on other sites More sharing options...
stquinto Posted January 26 Share Posted January 26 (edited) I knocked up a Holly Hazy IPA earlier. Had to use LDM instead of malt extract but I’ve done that before and it’s worked fine (Regency Red, twice). I pitched it a bit low (~16C) so put it next to the hot water tank. I’ll probably keg a 10l keg and bottle the rest. I’ve realised takeaway bottles are handy, travelling kegs don’t end up serving well - they always end up murky regardless of a cold crash. That was a good way to spend my lunch break Edited January 26 by stquinto Typo 8 Link to comment Share on other sites More sharing options...
Aussiekraut Posted January 26 Share Posted January 26 I dry pitched a single pack of NovaLager into my Aussie Lager on Tuesday and had it at 16C. This morning, after 4 days, I checked SG to see if it is ready for a d-rest yet. Turns out, the beer is almost done. It sits at 1.010 with 1.007 the (unlikely as usual) target. At this rate, the beer will be done, cold crashed and ready to keg in another week. I'll give it until Monday to finish off and then start dropping the temp again. This yeast is a beast for a lager yeast. It doesn't take prisoners and goes straight for the jugular 4 2 Link to comment Share on other sites More sharing options...
Red devil 44 Posted January 27 Share Posted January 27 AG Balter XPA Clone has fired up, away we go. 5 Link to comment Share on other sites More sharing options...
John304 Posted January 27 Share Posted January 27 I went to transfer my Carlton wort from the cube to the fermenter and noticed the cube was bulging out. So opened the lid and damn it was off, have no idea what caused it, processes the same, the wort was only 2 days old, never had this problem before. Just catching up from Christmas now behind again, not happy, 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 27 Share Posted January 27 23 minutes ago, John304 said: I went to transfer my Carlton wort from the cube to the fermenter and noticed the cube was bulging out. So opened the lid and damn it was off, have no idea what caused it, processes the same, the wort was only 2 days old, never had this problem before. Just catching up from Christmas now behind again, not happy, I had the same problem once, I think it was caused due to the wort being too hot, now I wait until it is about 80c or less, I even had to chuck the cube. 3 Link to comment Share on other sites More sharing options...
RDT2 Posted January 27 Share Posted January 27 9 minutes ago, Classic Brewing Co said: I had the same problem once, I think it was caused due to the wort being too hot, now I wait until it is about 80c or less, I even had to chuck the cube. I would say it would of been the infection that caused the bulge in @John304’s cube not heat! 4 Link to comment Share on other sites More sharing options...
RDT2 Posted January 27 Share Posted January 27 37 minutes ago, John304 said: I went to transfer my Carlton wort from the cube to the fermenter and noticed the cube was bulging out. So opened the lid and damn it was off, have no idea what caused it, processes the same, the wort was only 2 days old, never had this problem before. Just catching up from Christmas now behind again, not happy, At least you worked it out before you started fermentation that would of been been more of a waste! 2 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 27 Share Posted January 27 9 hours ago, stquinto said: Had to use LDM instead of malt extract but I’ve done that before and it’s worked fine And a lot of the time, the Light Dry Malt is lighter in colour than the Liquid Malt Extract. Especially Coopers LDM. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 27 Share Posted January 27 20 minutes ago, RDT2 said: I would say it would of been the infection that caused the bulge in @John304’s cube not heat! Maybe, I guess we will never know. 3 Link to comment Share on other sites More sharing options...
Back Brewing Posted January 27 Share Posted January 27 28 minutes ago, RDT2 said: I would say it would of been the infection that caused the bulge in @John304’s cube not heat! +1 people drain it into the cube straight after flame out 3 Link to comment Share on other sites More sharing options...
John304 Posted January 27 Share Posted January 27 1 hour ago, Classic Brewing Co said: I had the same problem once, I think it was caused due to the wort being too hot, now I wait until it is about 80c or less, I even had to chuck the cube. Yeh I think you could be right, I think I was a little impatient this time 2 Link to comment Share on other sites More sharing options...
John304 Posted January 27 Share Posted January 27 46 minutes ago, Back Brewing said: +1 people drain it into the cube straight after flame out I’ve nuked the cube in bleach now and will see next time 1 1 Link to comment Share on other sites More sharing options...
John304 Posted January 27 Share Posted January 27 1 hour ago, RDT2 said: At least you worked it out before you started fermentation that would have been been more of a waste! YEh it smelt horrible 4 Link to comment Share on other sites More sharing options...
Back Brewing Posted January 27 Share Posted January 27 (edited) 15 minutes ago, John304 said: I’ve nuked the cube in bleach now and will see next time Yeah that should do it a good soak in bleach had it in a fermenter once and I smashed it with bleach and had no more trouble after that one time Edited January 27 by Back Brewing 4 Link to comment Share on other sites More sharing options...
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