Long Gone Posted January 19, 2013 Share Posted January 19, 2013 BE1 came in my kit' date=' its been sitting at 1016 for a few days now[/quote'] G'day Anthony I brewed with BE1 twice, I still remember. The first one with the Lager I measured at 1.016 when finished. The second one with the IPA kit finished at 1.010. There is no logical reason for the difference except that I didn't degas either one and my DIY hydrometer was out. Two things for you to do, check that you degas the sample and check your hydrometer in water. Link to comment Share on other sites More sharing options...
anthony Posted January 19, 2013 Author Share Posted January 19, 2013 thanks everyone for all the advice. Just finished bottling and have them sitting im the cupboard. ill let you know the results in a couple of weeks not sure if this is taboo or not on this forum but im brewing a non coopers wheat beer tonight. the guy at the brew shop recommended it to me. reckons it tastes like hoegarden. ill let you know how that turns out Link to comment Share on other sites More sharing options...
trabfountain Posted January 24, 2013 Share Posted January 24, 2013 Thanks Hairy for your advice re cold crashing. It was Soundawake's Pacific Ale and it turned out great. Crystal clear and tasted magnificent straight out of the FV. It seems cold crashing is the way to go. Presently have a Sierra Nevada Pale Ale clone on the go and will follow your advice re the two week process, it certainly works. Cheers Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 24, 2013 Share Posted January 24, 2013 I'm going to be trying out cold crashing on my next brew now that I have a brewfridge. Looking forward to seeing how it turns out. [happy] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted January 24, 2013 Share Posted January 24, 2013 I'm going to be trying out cold crashing on my next brew now that I have a brewfridge. Looking forward to seeing how it turns out. [happy] It makes a massive difference! Will be turning down my controller tonight so try and clear up my Gluten Free monster cos it's cloudy as at the moment. Link to comment Share on other sites More sharing options...
Hairy Posted January 24, 2013 Share Posted January 24, 2013 Gluten free [surprised I would be dry hopping that baby with some gluten to make it taste better [biggrin] Link to comment Share on other sites More sharing options...
Hairy Posted January 24, 2013 Share Posted January 24, 2013 Thanks Hairy for your advice re cold crashing. It was Soundawake's Pacific Ale and it turned out great. Crystal clear and tasted magnificent straight out of the FV. It seems cold crashing is the way to go. Presently have a Sierra Nevada Pale Ale clone on the go and will follow your advice re the two week process, it certainly works. Cheers No problems T-Fount. I'm glad it turned out ok (and I am off the hook). What is your recipe for the SN Pale Ale? Link to comment Share on other sites More sharing options...
PhilboBaggins Posted January 24, 2013 Share Posted January 24, 2013 Gluten free [surprised I would be dry hopping that baby with some gluten to make it taste better [biggrin] +1. My sister is gluten intolerant, and most substitute food is awful. [sick] Link to comment Share on other sites More sharing options...
Hairy Posted January 24, 2013 Share Posted January 24, 2013 I have tried O'Briens Pale ale and the lager which are gluten free. They were much better than I thought they would be. Link to comment Share on other sites More sharing options...
Khellendros13 Posted January 24, 2013 Share Posted January 24, 2013 My Lager+BE1 that came with the coopers kit finished at 1014 I think, definitely not 1008 as implied in the instructions. I agitated the FV when it seemed stuck at 1018 and got it down a few points. My samples sat for at least an hour or longer, so pretty flat. Bottled into PET's and none were anywhere near exploding. All finished now even if a bit green...everyone enjoyed it more than me :| Link to comment Share on other sites More sharing options...
Hairy Posted January 24, 2013 Share Posted January 24, 2013 Which instructions stated it would get down to 1008? Depending on the yeast you use, I reckon you would struggle to hit 1008 using BE1. 1014 is closer to the mark. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted January 24, 2013 Share Posted January 24, 2013 Gluten free [surprised I would be dry hopping that baby with some gluten to make it taste better [biggrin] I wet hopped and dry hopped the sh1t out of it, don't worry, I've ceovered up the lack of gluten. Why does everyone only make pale ales and lagers gluten free? The IPA in the FV is gonna shame them all. It is also 8% ABV Link to comment Share on other sites More sharing options...
Andy Ale Posted January 25, 2013 Share Posted January 25, 2013 Without starting a new thread....I thought that I saw a recipe for Cider using Cerveza can. Does anyone know of this or was this one of my HB induced dreams[innocent] . Link to comment Share on other sites More sharing options...
Hairy Posted January 25, 2013 Share Posted January 25, 2013 Without starting a new thread....I thought that I saw a recipe for Cider using Cerveza can. Does anyone know of this or was this one of my HB induced dreams[innocent] . I am pretty sure it was Canadian Eh!L. It is probably easier getting him to re-post it then to use the search function here. Edit: thinking back, it may have been a ginger beer recipe with the cerveza kit. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted January 25, 2013 Share Posted January 25, 2013 Edit: thinking back, it may have been a ginger beer recipe with the cerveza kit. Yeah it was a ginger beer that is an old thread though, he's since posted a newer one. And newer that too but I can't find it. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 25, 2013 Share Posted January 25, 2013 Hey All, This one is waiting bottling @ 7 days in the PV and 10 days in the carboy. The OG was 1.042 the SG sits @ 1.010 I'll take another sample tonight, but I think it's done. Ginger beer 1.7 Mex. Cervesa (added @ end of boil) 566g Amber LME 500g DME 578g Honey (added @ 5mins left on the boil) 500g Fresh Ginger root (pounded & boiled for 20mins) 25L water (22L boil with extract) then topped up to 25L 2 Lemons (halved, squeezed & added to the boil @ 20mins) 12g Cascade 5.3% 20mins 10g Amarillo 7.8% 20mins 8g Citra 13% 20mins 1/2 Tablet of Irish Moss (10mins) 7g packet of Cooper's y. as nutrient (10mins) US-05 repitched from slurry @ 24C This ones a good one. It's a fun brew with the additions of the lemons, honey and ginger. The fresh fruit and root gives this brew a crisp refreshingtaste with the sweetness of the late honey. [joyful] Check it out![rightful] Link to comment Share on other sites More sharing options...
Andy Ale Posted January 25, 2013 Share Posted January 25, 2013 Thankyou very much Hairy, AdamH and the Canandian...that was exactly what I was looking for. Cheers, Andrew Link to comment Share on other sites More sharing options...
trabfountain Posted January 26, 2013 Share Posted January 26, 2013 Hairy here's the Sierra Nevada Pale Ale recipe. STEEP. 113 gm Crystal Malt - crushed 1.9L at 65deg for 30mins STRAIN & SPARGE 1.9L Sparge @ 65deg BOIL. Add 1.9L and all into brew pot (5.7L total)bring to boil Remove from stove and add 3kg Light DME 113gm Maltodextrin 28gm Galaxy BOIL. Boil for 45 mins then add 14gm Tettnanger. BOIL. Boil for 14 mins then add 28gm Cascade COOL & PITCH. Boil for 1 min. Remove pot from stove and cool 15 mins and strain into FV. Add water to 20L total volume. Pitch American Ale yeast at 20 deg. FERMENT. Ferment at 18 deg DRY HOP. Dry hop at day 7 with 14gm Cascade 14gm Galaxy. COLD CRASH. SPECS Yield 20L OG 1.058 - 1.059 FG 1.015 - 1.016 IBU 32 SRM 17 ABV 5.5% Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 26, 2013 Share Posted January 26, 2013 Hey Trab, That recipe looks like a good one but if you don't mind me saying it doesn't look much like a SNPA. I have to run for dinner but I'll comment futher, later. Hi, I'm back[innocent]. As I was saying I see the SNPA a little different. The reason I am bringing this up is a spent a bit of time researching the brew as it is one of my favs. I just built a recipe myself yesterday. Again I am not knocking your recipe, Trab. I'm just throwing some comments on the brew as I see it. This I what I have gathered on the spec for SNPA. OG 1.052 FG 1.012 IBU 37 SRM 11 Malts: 2-row pale/ light Crystal Hops: Bittering Perle, Magnum Finishing Cascade (lots) Yeast W 1056 or similar What do you guys think? Any other SNPA clones out there? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 26, 2013 Share Posted January 26, 2013 That recipe isn't too unlike one I made up the other day Chad [lol] Although I wasn't trying to clone SNPA. I do enjoy that brew though so I'd be interested to see what people come up with. My recipe went like this: 5.3kg JW Traditional Ale Malt .25kg Munich I Malt .25kg Wheat Malt .20kg Caramalt 20g Cascade (FWH 75 min) 10g Super Galena @ 60 mins 20g Cascade @ 20 mins 20g Willamette @ 10 mins 10g Cascade @ 5 mins Started with 35 litres of water, 80 min mash, pre-boil volume 32 litres, post boil about 27-28 ish litres. Probably get 25-26L into the fermenter. I'll be using US-05 yeast in this one. This one will also be my first brew using my brewfridge, and my first experience of cold crashing, so I'm looking forward to getting it going. [biggrin] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 26, 2013 Share Posted January 26, 2013 This is what I was thinking: OG 1.052 FG 1.012 IBU 37 SRM 11 4.3Kg Pale Malt Or equivilant DME Light .3 Kg Crystal 40L .1 Kg Wheat Malt 5g Magnum 11.3% (60mins FWH) 17g Perle 8.6% (60mins FWH) 25g Cascade 6.4% (15 mins) 20g Cascade 6.4% (Dry hop pellets but should be wholeflowers) US-05 21L I haven't made this one yet but It's next in line for me. NOTE: I don't believe SNPA has Wheat Malt in the original recipe but I threw it in there cause you Aussies are always chucking it in your recipes. I thought I should let the blind lead the blind with that one![sideways] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 26, 2013 Share Posted January 26, 2013 I only put the wheat malt in mine because I had it left over and wanted to get rid of it [lol] It was sort of a throw together recipe to use up the last of some ingredients I had lying around. Link to comment Share on other sites More sharing options...
Guest Posted January 26, 2013 Share Posted January 26, 2013 I whacked the APA brew in the tub full of ice water yesterday i just checked it and it was at 14c...this wont ruin the yeast will it??i suspect its more bulletproof than that but it caught me by surprise a lil bit..ive taken it out with just a towell round it for now til i get it back up to 18c again, cheers Ned Link to comment Share on other sites More sharing options...
Deepu Posted March 2, 2017 Share Posted March 2, 2017 Hi Guys, I am first time brewer and using coopers DIY 23 ltr kit and brewing lager. I added only 20 litre water instead of 23 and just realised after 5 nights it has been brewing under primary fermentation . Current hydrometer reading is 1028. OG was 1040. I am wondering if I can still add 3 ltr water before bottling the beer. It smells ok not tasted though. I might taste tomorrow when take out sample. The tempretur was between 22-24 degrees all time (mostly 22 degree C). Please advise if can and water And what FG is should be expecting in this case as water ratio is not as per recipe. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 2, 2017 Share Posted March 2, 2017 I'd just leave it as is, it'll concentrate the flavour a bit more which is probably a good thing with that kit. I'd expect the FG around 1.015-16 give or take with that recipe and volume. I'm glad this thread came up, it just reminded me when I first used the fridge to ferment in. I thought I'd begun using it in the latter part of 2012 but it appears I did a few batches of all grain before I started using the fridge. Link to comment Share on other sites More sharing options...
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