JohnE9 Posted January 20, 2014 Share Posted January 20, 2014 Hey Ben, Since you seem adept at maths, you should be able to follow this logic. No of days from 1st Dec to today = 51 days No of your brews since then =8 Assuming your average brew vol = 22L Now 22L x 8 = 176L = 238 longnecks (176.0/0.740) Now 238/51 = 4.66 Since both you and the missus like to have a drink, that's only leaving you both a bit over 2 longnecks each per day. Now I know you live in the oppressive heat and humidity of FNQ, albeit Tablelands, that barely seems a sufficient ration for you both. You said in a previous post that you had 3 FV's ( 2 for you and 1 for the missus). I suggest to you mate that you have been lazy for the past 51 days. Link to comment Share on other sites More sharing options...
ben 10 Posted January 20, 2014 Share Posted January 20, 2014 Now I know you live in the oppressive heat and humidity of FNQ' date=' albeit Tablelands, that barely seems a sufficient ration for you both. [/quote'] I like your thinking John. Remember though that I lost two brews. The 3rd fermenter is used for umm, other stuff sometimes, so that supplements the production somewhat. My stock levels are horribly low at the moment, but I hope to improve that. Link to comment Share on other sites More sharing options...
JohnE9 Posted January 20, 2014 Share Posted January 20, 2014 Is that a promise, Ben? I hope to see your production levels raised significantly in the next few months. Tip: Get that 3rd FV working flat out. Mate, I must admit that my own stocks are considerably very low too. I am down to drinking ginger beer. Link to comment Share on other sites More sharing options...
JohnE9 Posted January 20, 2014 Share Posted January 20, 2014 Ben, A revised production schedule for you. Assuming a 6 day brewing cycle and using 3 FV's at 23L, you should achieve this: 3 x 23 = 69L each 6 days. On a two month cycle (ie 60 days) = 690L. Equates to 932 longnecks or 77.66 cartons. By the 20th March 2014 I would expect your inventory to be much improved. Link to comment Share on other sites More sharing options...
Beerlust Posted January 20, 2014 Share Posted January 20, 2014 Yeah, & on your day off Ben, throw in a nice hoppy Pale Ale for me will ya?! Don't let work or relaxation get in the way of beer production schedules. Hehe! Cheers, Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted January 20, 2014 Share Posted January 20, 2014 A revised production schedule for you. 6 days is way too tight. 14 is the go, given dry hopping and cold crashing... Link to comment Share on other sites More sharing options...
jean-guyl Posted January 21, 2014 Share Posted January 21, 2014 Hi JG' date=' I think you should add another can of Mex. Cervesa, split the batch into a second container (FV), throw in the second yeast packet and make a double batch.[img']wink[/img] thanks but I can't get a new can for a couple of days yet and I don't have another container to ferment what do you think would happen if I just let it be Link to comment Share on other sites More sharing options...
Del Posted January 21, 2014 Share Posted January 21, 2014 putting down another hoppy IPA. will be the first time that ive done the same brew twice.. will be a Thomas Coopers IPA kit, with 250gram of crystal steeped, some Citra steeped then dry hopped on day 3 with Centennial. ive got the usual 7/8 day turn around for work.. but the misses will probably bottle this one while im away. Ive got 3 weeks away for work.. then home for 3 weeks off next month. so this brew will be my drinker for next month... and ill brew again when i get home next trip! Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 21, 2014 Author Share Posted January 21, 2014 Hi JG' date=' I think you should add another can of Mex. Cervesa, split the batch into a second container (FV), throw in the second yeast packet and make a double batch.[img']wink[/img] thanks but I can't get a new can for a couple of days yet and I don't have another container to ferment what do you think would happen if I just let it be Hey JG, Sorry to say, I think it will turn out pure shite! High AVB% with no body, taste or head. If you used only one kits yeast packet they might have a bit of trouble munching through all those fermentables. Link to comment Share on other sites More sharing options...
LeCoq/Rooster Posted January 21, 2014 Share Posted January 21, 2014 And I've just put this one in the fridge as well: Pale Ale 450g Light DME 150g Treacle/Molasses 100g Dry Wheat Extract 50g Dextrose 50g Panela Sugar 40g Crystal Malt 150EBC 5g Ella 30min 7g Ella 15min 6g Ella Flame out 7 litres' date=' US-05 OG:1.041 IBU: expected to be 45[/quote'] Two days in the FV and it has taken off today, bubbling away like I've never seen before. Actual bubbling on the surface through the thick inch layer of krausen. the smell is amazing. I don't know how I'm going to check the FV on this one as I don't have a tap for the 9L container. I had the idea of drilling a hole through it to put a tap on (when it's empty of course, though full with a brew would appeal to the idiot in me). My plan was to get it into a large FV with a tap this monday (7 days after brewing) to make bottling and checking FG easier. I also hoped it might make it clearer as it's pretty dark for a pale ale. any suggestions for doing this without infecting the beer? Link to comment Share on other sites More sharing options...
Hairy Posted January 21, 2014 Share Posted January 21, 2014 Brew day tomorrow and time for a SMASH. I have never brewed one before. Mutennial Smash 5.5kg Munich I 15g Centennial (10.2% AA) @ 60 minutes 20g Centennial @ 5 minutes 25g Centennial @ whirlpool 30g Centennial - dry hop Yeast - BRY-97 (that's right Lusty ) Mash - 66 degrees OG - 1053 FG- 1013 IBU - late 30s I have never used this much Munich before and never as the sole grain. I'm looking forward to seeing how this one turns out. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 22, 2014 Author Share Posted January 22, 2014 How many brew's since December 1st? 10 - 2 = 8. Lost two' date=' hence the need to catch up with a kit brew. Fresh is best, as is variety.[/quote'] As of yesterdays brew I have 9.5 put down. I didn't start on Dec 1 though. I was away working until the 11th. I haven't worked a day since then so there has been lots of time for brewing. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 22, 2014 Author Share Posted January 22, 2014 Brew day tomorrow and time for a SMASH. I have never brewed one before. Mutennial Smash 5.5kg Munich I 15g Centennial (10.2% AA) @ 60 minutes 20g Centennial @ 5 minutes 25g Centennial @ whirlpool 30g Centennial - dry hop Yeast - BRY-97 (that's right Lusty ) Mash - 66 degrees OG - 1053 FG- 1013 IBU - late 30s I have never used this much Munich before and never as the sole grain. I'm looking forward to seeing how this one turns out. I've only brewed one SMaSH brew. It was my first ever AG. It was a Pale Ale malt/Centennial. It turned out to be a great beer. I haven't been able to bring myself to do another one. 100% Munich sounds like it will be very malty! Maybe too much for my taste. I'm interested to hear about this one. Good Luck on your brew day, Hairy Link to comment Share on other sites More sharing options...
ben 10 Posted January 22, 2014 Share Posted January 22, 2014 Mutennial Smash . Centennial was the main hop in my first AG, lovely stuff it is. Link to comment Share on other sites More sharing options...
Hairy Posted January 22, 2014 Share Posted January 22, 2014 I have made a few brews with Centennial as the sole hop (or at least the sole flavour and aroma hop). My last one consisted of 90% JW ale malt, 9% wheat malt and 1% crystal; so not too far off a smash. This brew is more to do with learning about Munich. I use Munich in a lot a brews but it is combined with other malts. I will let you know how it turns out. The next one may be a 100% Vienna batch but with a combo of hops. Link to comment Share on other sites More sharing options...
Beerlust Posted January 22, 2014 Share Posted January 22, 2014 Hi Hairy. For a SMASH brew, it is an interesting recipe Hairy. Very lager-like, almost dunkel-like if using the clean ale yeast with that Munich as you are. Are you planning on fermenting it on the lower temp side? Say 17-18°C? Then add to that, a forward hop schedule, & this should make for an interesting beer come drinking time. I haven't brewed an all Munich malt beer before, so will look forward to your view of it once you begin drinking it. May the BRY-97 gods be with you Hairy! P.S. Coincidentally my 3rd attempt brew with the BRY-97 will be ready for sampling this weekend. If it presents any of those off flavours as has been my misfortune with it so far, then bye bye BRY! Cheers, Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted January 23, 2014 Share Posted January 23, 2014 Be brewing something tomorrow, or Saturday. I have only a Belgian Ale yeast so will do something with that and the Red X malt that turned up today. Link to comment Share on other sites More sharing options...
ben 10 Posted January 25, 2014 Share Posted January 25, 2014 Red Sails in the Sunset Estimated OG: 1.046 SG Estimated Color: 15.8 EBC Estimated IBU: 33.6 IBUs Ingredients: 3.50 kg Pale Malt, Traditional Ale (Joe White) 1.00 kg Best Maltz RED X 0.25 kg Caramalt (Joe White) 60 Minutes 10 Magnum 15 Minutes 15 / 10 Amarillo / NS 5 minutes 20 / 10 Amarillo / NS Dry Hop 20 / 15 Amarillo / NS Edit : 4 hour mash - went Go Karting with the kids, get home, Lauter then boil. I lost 1°C and gained several points of gravity. Link to comment Share on other sites More sharing options...
Beerlust Posted January 25, 2014 Share Posted January 25, 2014 Hi Ben 10. Edit : 4 hour mash - went Go Karting with the kids... I was happy to read that. Given the amazing frequency at which you throw down new brews' date=' I was beginning to think you might be chained to something there! [img']lol[/img] Cheers, Anthony. Link to comment Share on other sites More sharing options...
ben 10 Posted January 25, 2014 Share Posted January 25, 2014 Hi Ben 10. I was happy to read that. . I have the advantage of a 3 x 12 hour shift kinda job. More days off then on. BTW I managed a 27s lap with an average speed of 53 km/h... was fun. Link to comment Share on other sites More sharing options...
Hairy Posted January 28, 2014 Share Posted January 28, 2014 I have a Saison to brew next. Just waiting on the grains to arrive so it might be a few days away. 3.85kg Pilsner malt 550g Vienna malt 550g Wheat malt 550g Rye malt 150g Biscuit malt 20g Styrian Goldings (5.9%) @ 60 minutes 15g Saaz (3.7%) @ 5 minutes 15g Styrian Goldings @ 5 minutes 15g Saaz @ whirlpool 15g Styrian Goldings @ whirlpool Belle Saison yeast Mash at 65 degrees OG - 1052 IBU - 27 (no chill) An update on this one. I got slightly less wort but a higher OG on thus one; the rye absorbed a bit of liquid but it wasn't too bad with a slow drainage. Also the Styrians I got were a lot less than 5.9% so I added some magnum at 60 minutes to compensate. After 6 days fermenting it has gone from 1055 to 1003. Belle Saison definitely attenuates well Link to comment Share on other sites More sharing options...
Beerlust Posted January 29, 2014 Share Posted January 29, 2014 After 6 days fermenting it has gone from 1055 to 1003. Belle Saison definitely attenuates well Yup one of the most voracious yeasts I've used. At one point in my Saison brew with it' date=' I didn't think it was going to EVER stop! [img']lol[/img] Wait til you start drinking your 6.8%+ monsters! They get into you quick! Cheers, Anthony. Link to comment Share on other sites More sharing options...
JohnE9 Posted January 30, 2014 Share Posted January 30, 2014 DOWN UNDER ENGLISH PALE ALE Guideline: BJCP 8A - English Pale Ale Since the Pommies have been soundly thrashed in all aspects of the game of cricket by the Aussies, I decided to celebrate by making the following this morning. 1 x 1.7kg TC Australian Pale Ale 0.7kg light DME 0.25kg Wheat DME 0.1kg amber Crystal (steeped overnight) 0.17kg Golden Syrup 15g East Kent Golding (5.2%) @12 10g EKG @ 5 30g EKG (flameout) @30 Danstar Nottingham x 11g 23L @ 18C OG 1.041 Link to comment Share on other sites More sharing options...
Mattrox Posted January 31, 2014 Share Posted January 31, 2014 Brew day was last Saturday, but better late than never. I got a Wheat kit for my birthday in May.... about time I used it, hey. 1.7kg Whispering Wheat kit 1kg Dry Wheat malt extract. 150g crystal Coriander seed (crushed) and orange zest in a tea strainer simmered in malt. West End brewery water vol 23L Safbrew WB 06 yeast pitched at 24 deg. Should end up ~ 4.1% ABV in the bottle. been fermenting between 16 and 18 deg. Manual temp control. I didn't do much brewing last year, that will have to change! Stand by for a pale ale next. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted February 1, 2014 Share Posted February 1, 2014 It's gonna be 44c out my way today, but that won't stop me from brewing. I'll probably die, but there'll be beer for my wake. Bitter This, Bitter That (Standard/Ordinary Bitter) 2.5kg Maris Otter 0.75kg Traditional Ale 0.25kg Victory 0.25kg Wheat 0.15kg JW Crystal 0.10kg JW Dark Crystal Mashing @ 69c for 60min (probably a bit high, but meh.) 13g Target FWH @ 60min 23g Challenger @ F/O 23g EKG @ F/O OG = 1.038 FG = 1.013 ABV = 3.3% before bottling ~29 IBU I'll probably prime at around 5g per L. (If I don't die today.) It's only 24c ATM, but it'll climb rapidly. Useless weather. What I wouldn't do for some clouds and rain. Have a good one! Link to comment Share on other sites More sharing options...
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