Hairy Posted September 6, 2013 Share Posted September 6, 2013 I like the Hairy Revision [biggrin] You have my blessing: May your beer be hairy in name only and your sparges unstuck [rightful] Link to comment Share on other sites More sharing options...
King Ruddager Posted September 8, 2013 Share Posted September 8, 2013 David's Amber Ale IV, smoked edition 1.5kg Coopers Light LME 1.5kg Coopers Amber LME 500g Light DME 500g Smoked Malt (60-80) 60g Pale Choc Malt (600) 15g Magnum (14.5%) @60 15g Centennial (10.2%) @20 15g Centennial @10 20g Centennial dry hopped US05 yeast 14L boil 25L total Currently waiting for the grains to steep [cool] Oh yeah, expected outcomes ... IBU: 36.8 EBC: 26.5 OG: 1.048 FG: 1.012 ABV: 5.1% No disasters yet, but stand by ... Link to comment Share on other sites More sharing options...
King Ruddager Posted September 9, 2013 Share Posted September 9, 2013 Well, yesterday's brew session went pretty well so something must've gone wrong. I was tired as buggery after doing a 100km bike ride (from Mitcham to Outer Harbour to Glenelg to Mt Lofty and back to Mitcham for any Adelaidians who might know what all those words mean). The brew didn't smell especially smokey. I had to adjust my volume to 25L and add 500g of light DME because I ended up with way more grains than I'd initially designed. It was sitting at 21.5C when I checked it this morning too so ... actually just looked at the forecast and there's some cooler weather on the way so it might be ok without intervention. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 9, 2013 Share Posted September 9, 2013 It'll be fine mate. With all those hops you won't taste whatever minor esters the yeast will throw at those temps. [cool] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 9, 2013 Share Posted September 9, 2013 Had a great brew day myself yesterday. Knocked up a wheat beer using my brand new mill! [love] I wet conditioned my grain before milling and it was awesome! I was able to set a gap of around 1mm and still kept all my husks intact! Even with 50% wheat my sparge and mash runnings were the clearest ever! Plus, I lost even less than usual to trub. Enjoyed a few too many while the boil was going though, and was asleep by 6:30pm [pinched] Link to comment Share on other sites More sharing options...
King Ruddager Posted September 9, 2013 Share Posted September 9, 2013 ... With all those hops ... You know, I still don't know what's a lot and what's not very much when it comes to hops. So is 50g of flavour/aroma hops a lot? Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 9, 2013 Share Posted September 9, 2013 Probably not mate, but the types of hops that generally go into this kind of beer make it pretty hard to taste anything else imho. I'm not into hoppy beers that much at the moment, so probably the wrong person to comment. Link to comment Share on other sites More sharing options...
Beerlust Posted September 12, 2013 Share Posted September 12, 2013 As I don't work Fridays, this is usually my brew day. For tomorrow, I just wanted to do an easy K&K in a style I predominantly like. I've wanted to brew the Fruit Salad Ale from the "How To Brew" section for a while, so it gets the nod this week. [joyful] I've gone to the trouble of re-activating the Coopers Commercial Ale Yeast from 6 stubbies of Pale Ale, & after giving them a shake tonight when I got home from work, they look primed to go bananas! [biggrin] The only thing I'm adding to the recipe is a 15gm dry hop addition of Amarillo, Cascade & Nelson Sauvin. I'm looking forward to a shorter brew day than I've had for a while. [smile] Cheers, Anthony. Link to comment Share on other sites More sharing options...
TobiasA Posted September 14, 2013 Share Posted September 14, 2013 Just did a simple Australia Pale Ale with 1kg Wheat DME and 500g LDME. Got a bag of fresh (dried) hops from a friend (no idea what it is) so thought I'd use them. About 30g@10m and about 35g@5m. I'm gonna need a bigger boiling pot if I'm doing fresh hops again :) Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 14, 2013 Share Posted September 14, 2013 I really want to like whole hops, and I'm sure they would have to be better and stuff, but god I hate using them!! They absorb craploads of wort, they block up my taps, and they don't want any part of the whirlpool. [crying] My Chinook is sprouting, and I plan on using it in a brew this year, but I hope it goes better than last year. [annoyed] Link to comment Share on other sites More sharing options...
Beerlust Posted September 14, 2013 Share Posted September 14, 2013 Thank god for R.C.C.A.Y! 2 inch+ krausen & the Fruit Salad Ale is bopping along nicely! [biggrin] If there were gremlins in my FV, the Coopers yeast just ate them! [lol] Anthony. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted September 17, 2013 Author Share Posted September 17, 2013 I was going to brew my 'Dubbel Dragon' Belgian Hey Phil, Check url=http://chopandbrew.com/]this[/url] out. These are guys are my favourite North American brewing nerds. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 17, 2013 Share Posted September 17, 2013 Nice. [cool] Will have to watch the vid when I get home. Link to comment Share on other sites More sharing options...
Beerlust Posted September 20, 2013 Share Posted September 20, 2013 Brew day for me today & threw quite a few new angles at this brew... Style: American Pale Ale Coopers Light Liquid Malt Extract 1.5kgs Light Dry Malt Extract 1kg Medium Crystal 150gms CaraMalt 150gms CaraAmber 100gms CaraPils 200gms Dextrose 100gms Hop Schedule: 6 litre boil (combining 350gms of LDM with liquid from grain steep) Mt. Hood 35gms @ 60mins Riwaka 15gms @ 15mins Vic Secret 10gms @ 5mins Mt. Hood 15gms @ 5mins Riwaka 15gms @ 55\xb0C post boil steep (20mins) Vic Secret 15gms @ 55\xb0C post boil steep (20mins) Riwaka 15gms dry hopped after 4-5 days Vic Secret 15gms dry hopped after 4-5 days US-05 yeast OG = Approx. 1.045 FG = Approx. 1.011 IBU = Approx. 31.7 EBC = Approx. 13.3 Bottled ABV = Approx. 4.9% A lot of unknowns with this brew. First use of Vic Secret hop, second use of Riwaka. Not much info out there on Vic Secret, so played it safe with late additions. My post boil steep hop addition was deliberately added at below 60\xb0C to retain Myrcene oils contained within the hops & allow that to steep into the cooling boil wort. I would have liked to have added the addition closer to 60\xb0C but accidentally allowed it to cool a little lower in my haste to cool the boil wort. Adding the hops at this temperature was interesting. I use pellets & it does take a little longer for the pellets to breakdown at this lower temperature (as you'd expect) than what they do straight after flameout. By the time I was ready to add this boil wort to my LME & LDM in the FV, there was a noticeable oil ring on the surface. [happy] I also like Mt. Hood for bittering in this style as it has some nice resin characteristics much like some more favoured hops, but without the harsher tones. Unfortunately due to it's lower Alpha level it does require the brewer to use at least twice as much of it at a bittering point to obtain the same level of higher Alpha hops with similar attributes. How this hop mix will blend & what this brew will turn out like I have NFI. But I've never been one to back away from an opportunity to throw caution to the wind with my brewing. [biggrin] I'll update on the outcomes a little further down the track. Cheers, Anthony. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 22, 2013 Share Posted September 22, 2013 Just mashed in an Aussie Pale Ale for my Dad. Realised after adding the strike water that I had forgotten to attach my SS braid to the inside of the mash tun. [pinched] I found out that even heavy duty rubber gloves get pretty farkin' hot when submerged in 70+ water. The burns aren't too bad, and I got to a cold tap pretty quickly, so should be blister free for work tomorrow. [unsure] I've started using Beersmith, and so far I quite like it, even though the interface is cluttered as all hell. I'm going to add some boiling water half way through to keep temps up, and hopefully she'll be right! Lovely weather here in Adelaide today, can't think of anywhere I'd rather be. [love] Link to comment Share on other sites More sharing options...
Beerlust Posted September 22, 2013 Share Posted September 22, 2013 I found out that even heavy duty rubber gloves get pretty farkin' hot when submerged in 70+ water. The burns aren't too bad' date=' and I got to a cold tap pretty quickly, so should be blister free for work tomorrow. [unsure'] Ouch! [pinched] I did something similarly careless a couple of months ago & ended up with boiling hot wort on my arm that left quite a nasty burn for sometime before it completely healed. [pinched] I hope the hands are ok, & that the brew turns out well. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted September 22, 2013 Share Posted September 22, 2013 Hope all is OK Phil. I did the same thing in my partial mash days where I forgot the bag. I tipped it into a separate pot, added the bag and tipped the mash back in. Fiddly but better than 3rd degree burns. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 22, 2013 Share Posted September 22, 2013 All is well lads. Thanks for the concern. [happy] Brew day is going wonderfully. I have managed to find my sweet spot with batch sparging and mashing out thanks to some nice calculations on Beersmith. Volumes are spot on, and managed a much higher temp for my mash out than usual. I'm expecting some nice efficiency actually. [biggrin] Link to comment Share on other sites More sharing options...
Hairy Posted September 22, 2013 Share Posted September 22, 2013 I brewed outside today rather than the garage so there was a lot more breeze. This affected the boil so it wasn't as vigorous as usual and the boil-off was less. I got slightly more wort at a slightly lower gravity. Since I was looking at a 6% beer it doesn't really bother me. Link to comment Share on other sites More sharing options...
GABBA Posted September 22, 2013 Share Posted September 22, 2013 Saturday, my first go at BIAB ag. target was 46L in f/v 7.0 KG JWM EX/PILSNER 0.6 KG JWM DARK CRYSTAL 0.4 KG JWM WHEAT MALT 1.3 KG SUGAR 56 G POR 60 MIN 2 WHIRFLOC TABS NO CHILL still in cubes WL009 yeast on the weekend going on the cubes I reckon I got close to 46l started with 56 b4 boil (CPA CLONE) without the coopers starter cheers ken I cannot believe I did this but I gotta fess up. the actual recipe says I needed 0.06kg of dark crystal not the 0.6 kg that I put in the batch twice mind you. I was pouring a stubby of the commercial cpa to save the yeast and looking at the colour. while I was drinking it I was looking at the recipe on ahb and what I did in beersmith and then the bloody penny crashed with a thud. it tastes ok its just a lot heavier than what I was looking for . I guess that's ten cartons i'll have to drink to remind me[biggrin] [biggrin] ken Link to comment Share on other sites More sharing options...
Beerlust Posted September 22, 2013 Share Posted September 22, 2013 Don't worry about it GABBA. Just tell all your friends it's a Cascadian Dark Ale! [wink] [biggrin] Cheers, Anthony. Link to comment Share on other sites More sharing options...
TobiasA Posted September 23, 2013 Share Posted September 23, 2013 Just did a short 10m boil of 20g Cascade and 30g Nelson S, and then 15g Nelson S more at flameout. Doing another IPA, with 1.5kg LDM, 150g BE1 (because I wanted to get rid of it) and US-05, up to 22liters. Whatever I do with the IPA kit it is still very drinkable :) Link to comment Share on other sites More sharing options...
Hairy Posted September 28, 2013 Share Posted September 28, 2013 There are some posts in this thread, or in the previous brew day thread, about brewing PB2's Porter with 1kg chocolate malt. I have to admit that the tastings out of the FV had me a little worried and I thought it would take many months in the bottle to come good. But 3-4 weeks in and it is a great beer. Thanks Paul [cool] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 29, 2013 Share Posted September 29, 2013 Alright! My new Techniice mash tun is holding hot water, the weather is lovely, and it's finally time to brew my Dubbel Dragon! [happy] Doing a full bodied mash (69c) but using 10% sugar. Should be a doozie! Looking at > 7.5%ABV. Link to comment Share on other sites More sharing options...
Scottie Posted September 29, 2013 Share Posted September 29, 2013 A partial mash Pale Ale, only my third partial. I am now using BrewMate as my brewing software and hit my target mash temp of 68'C by following the BrewMate calculations. After 60 minutes in my Coleman Mash Tun I had a terminal temp of 66'C. So I am hoping this one won't finish as dry as my previous two attempts. The only concern I have is with the yeast, it has been 7 weeks since I last brewed and I used the 1272 yeast that I rinsed from the trub back then. I tasted the beer from the starter and I was [unsure]. I contemplated using some coopers kit yeast, 182/12, but thought you'll never know if you don't give it a go. The yeast has fired up this morning and it is a healthy looking Krausen so we'll see how it goes. Link to comment Share on other sites More sharing options...
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