Luke Posted April 12, 2010 Share Posted April 12, 2010 Hi All, Brewed this last night: 1 can Canadian Blonde 1 can Aust. Pale Ale 10g PoR hops 10g Amarillo hops Both kit yeasts (re-hydrated) Made to 23lt Fermenting at 20deg OG 1.045 Link to comment Share on other sites More sharing options...
Luke Posted April 14, 2010 Author Share Posted April 14, 2010 Toucan fermenting (cling wrap lid in action) Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 14, 2010 Share Posted April 14, 2010 Keen to hear how it turns out Luke. I've never used POR hops myself. Link to comment Share on other sites More sharing options...
Trusty1 Posted April 14, 2010 Share Posted April 14, 2010 Me either. Keen to hear how this goes. Keep us in the loop, Luke. Trusty Link to comment Share on other sites More sharing options...
PB2 Posted April 14, 2010 Share Posted April 14, 2010 Do I see a lack of temperature control? Perhaps the room is temperature stable... Link to comment Share on other sites More sharing options...
Luke Posted April 15, 2010 Author Share Posted April 15, 2010 You would be correct, Paul! It was 18 when I pitched and I've let it free rise since then. it's been sitting at about 20 since! The brew room hasn't got any ducted heating which is good! The temp controlled fridge has my AG stout conditioning which should be ready for Essendon v West Coast on Friday night! Link to comment Share on other sites More sharing options...
AussieJosh Posted April 15, 2010 Share Posted April 15, 2010 Sounds and looks really good Luke! Link to comment Share on other sites More sharing options...
Martyn Posted April 16, 2010 Share Posted April 16, 2010 I see you have that bad boi up on stilts, does it help with temp control much? Have just put mine up on a couple of dvd cases to see how much it help with temp control and air circulation. Interested to see hear how your creation turns out. Oktoberfest amber lager sounds good. Martyn. Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 16, 2010 Share Posted April 16, 2010 It looks to me like Luke just has the front raised to keep the trub and sediment clear of the tap??? Link to comment Share on other sites More sharing options...
Martyn Posted April 16, 2010 Share Posted April 16, 2010 Well spotted Muddy. Oh well, have got a gap underneath mine now to see if it helps much. Makes sense though hey? Might do it with every brew now if this works. Martyn. Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 16, 2010 Share Posted April 16, 2010 What if you want to watch your DVDs? Link to comment Share on other sites More sharing options...
Martyn Posted April 16, 2010 Share Posted April 16, 2010 Oh yeah! Wont be long before I have them back anyways as its set to be 27c plus here over the next week so cant see my brew lasting 2 weeks at 20c in the fermenter. After the fermentation has completed, say after 7 days, does temp control matter after that if I left it to sit, without trying to keep the temp down, for another 7 days? Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 16, 2010 Share Posted April 16, 2010 I would assume that temp control matters even after fermentation has completed as the beer is still sitting on the yeast and all the unwanted by products of fermentation. Hopefully PB2 or someone more knowledgeable than myself can give you actual reasons why it is a bad thing. Link to comment Share on other sites More sharing options...
PB2 Posted April 16, 2010 Share Posted April 16, 2010 The first few days is when it's most important to get the temp' right, as this is when the majority of fermentation flavours and aromas are produced. Having said that, the idea is to keep the temp' reasonably constant once fermentation activity has subsided (+/- 5C). During secondary fermentation, keep the bottles at or above 18C. Link to comment Share on other sites More sharing options...
Luke Posted April 16, 2010 Author Share Posted April 16, 2010 It looks to me like Luke just has the front raised to keep the trub and sediment clear of the tap??? Yep, nothing to do with air circulation. Just a tip I learned off this very site somewhere.... You could let the brew temp raise a little at the end of fermentation so the yeast can clean up a few dodgy flavours. Link to comment Share on other sites More sharing options...
Luke Posted April 25, 2010 Author Share Posted April 25, 2010 Kegged today, early signs are promising, nice flavours from the sample. FG was 1.010 for about 4.9% abv. Had enough left over to bottle 6 stubbies with 1 carb drop in each. Link to comment Share on other sites More sharing options...
Luke Posted May 11, 2010 Author Share Posted May 11, 2010 By the way, drinking this now and very nice! I'll probably drop the PoR hop addition and double the Amarillo next time. (Has a harsh kind of back of the palate thing which I reckon is the PoR, but is really not a major issue! Still good drinking!) Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 12, 2010 Share Posted May 12, 2010 Nice one Luke! [biggrin] (we really need a "licks lips" and/or "thumbs up" emoticon at times like these [crying] ) Link to comment Share on other sites More sharing options...
weggl Posted February 8, 2011 Share Posted February 8, 2011 Luke how long did you cook the hops for? Warren Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 8, 2011 Share Posted February 8, 2011 Luke hasn't been around much lately Warren so you may not get a response. I suspect he dry hopped or added a hop tea. Link to comment Share on other sites More sharing options...
Luke Posted February 17, 2011 Author Share Posted February 17, 2011 I'm back after a fairly long hiatus!!!! The time factor of browsing all the new posts was huge since the site went public, so had to prioritise! Hey Warren, I checked my notes on this one and gently boiled both hops for 10 minutes. Link to comment Share on other sites More sharing options...
LeonardC2 Posted February 18, 2011 Share Posted February 18, 2011 I'd like to know how you hopped that one myself! What did you boil it in? I'm ready to drop my white cougar pale ale,& have some of the best hops in the US for what I'm looking for flavor-wise. So,obviously,I don't wanna screw it up. Link to comment Share on other sites More sharing options...
Luke Posted February 18, 2011 Author Share Posted February 18, 2011 Hey Leonard, I use a 10lt pot and mix my kits with a few litres of hot water in the pot. I only really gently boil it (against PB2's advice!) and cool it down in the sink when I'm done. I don't use hop bags, I throw the pellets straight in! Link to comment Share on other sites More sharing options...
LeonardC2 Posted February 18, 2011 Share Posted February 18, 2011 Thanx,Luke. My SDME is un-hoped,so I hoped it'd be ok to boil (or should I say,heavy simmer?)it for a total of 15 mins. I thought to toss an ounce of Kent Golding in,then set timer for 15 mins. After ten mins,toss in the Willamette,since it's mostly an aroma hop anyway. Albeit the best in the US they say. I guess I'll follow my original plan,except use only 1 gallon of boiling water,since the kit instructions say to use 2L (about .582 gallons). Link to comment Share on other sites More sharing options...
Luke Posted February 18, 2011 Author Share Posted February 18, 2011 You should be alright Leonard. The only reason for not boiling the kits is that your driving off the hop aromas already there. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.