Otto Von Blotto Posted November 11, 2015 Share Posted November 11, 2015 Unfortunately I don't have the capacity to brew batches that size, both in regard to brewing equipment and temperature controlling both at the same time. But, my system works for me so that's the main thing. Link to comment Share on other sites More sharing options...
Beerlust Posted November 11, 2015 Share Posted November 11, 2015 G'day Chad, hope you are well! Sorry Lusty there is still another month and a half before the 2016 edition of Brew day...!!?? come out! Have Coopers given you outright ownership of this thread to the point you are housing it on a local server there in BC' date=' Canada? [img']unsure[/img] That would explain the lag! Right now I can write faster than I can type in this thread. I started this post 4 hours ago! If that isn't the case, then stop making popular threads that eventually lag Canuck! That IPA looks good' date=' Otto. I agree that those hops work well together. Maybe mix a little Amarillo in if you have it. Otherwise, Cascade will work. I'd throw some Oak chips at it if I were you. It'll blow your mind!!![img']wink[/img] A BIG +1, actually make that a +2 from me on the oak chips! Included in the right beer recipe, what they add in terms of complexity is simply awesome! +1 Since Chad introduced the idea to me, along with my brewing of his Big Island IPA the first time, I've since used them in a number of beers & they are now a staple part of my oaked vanilla porter recipe. He's quite a cool & clever Canuck, even if he does make slow loading busted threads! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 11, 2015 Share Posted November 11, 2015 Yep oak chips are definitely on the to-do list. I have read the previous threads and posts on them and they sound interesting. Might try them with my usual porter recipe next time I brew it too. So, there are a few options on Craftbrewer's website. American Oak Mini Staves: http://craftbrewer.com.au/shop/details.asp?PID=5723 French Oak Mini Staves: http://craftbrewer.com.au/shop/details.asp?PID=5722 American Oak Chips Untoasted: http://craftbrewer.com.au/shop/details.asp?PID=3720 French Oak Chips Untoasted: http://craftbrewer.com.au/shop/details.asp?PID=3721 French Oak Chips Med Toasted: http://craftbrewer.com.au/shop/details.asp?PID=5933 Which would be the best option to go with for adding to beer? Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted November 11, 2015 Share Posted November 11, 2015 American Oak Chips Untoasted: http://craftbrewer.com.au/shop/details.asp?PID=3720 They are what I've been using thus far. Mine appear a little darker than what appears in your link' date=' but I feel that is just a matter of lighting for that picture more than any difference in product. I'm pretty sure Chad is using the same but wait for his view on that. I know I'm happy with what I've been using. [img']love[/img] I agree with your progression to using them. Do a brew without them, then do the same brew with about 30gms of them & enjoy that oak wood smack in the face!! . Our ol' mate Philbo is the only guy with any credit on this forum that I gave a bottle of IPA to that had american oak chip influence in it, & he loved it! An awesome inclusion for malt forward ale brews! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 11, 2015 Share Posted November 11, 2015 Cool, thanks mate. Yes will wait and see what Chad says too. Might as well pick some up next time I head to CB for things... this shopping list is growing! Do they need to be boiled or sanitised or whatever before throwing into the beer or can they just go in as is? Edit: I have more than enough Centennial for this IPA batch, so the recipe will go ahead as planned. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 12, 2015 Author Share Posted November 12, 2015 I think I use French oak chips. They are dark brown but not toasted. It's what my LHBS carries. They used to carry American and that's what I used back when I was brewing the BIIPA. I think they both are totally acceptable and make a great IPA. I throw the chips in straight out of the bag. I wouldn't worry too much about infection. In fact the wood might have some beneficial "bugs" that may enhance the final outcome. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 12, 2015 Share Posted November 12, 2015 Cool, thanks mate. I will pick up some of the untoasted American ones next visit to CB then. Next hop order with Yakima Valley I'll pick up some more Mosaic and Centennial as well as I'll need it to brew the recipe again to try with oak chips. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 12, 2015 Author Share Posted November 12, 2015 I would like to get a Oak cask. Link to comment Share on other sites More sharing options...
ben 10 Posted November 15, 2015 Share Posted November 15, 2015 A quick Saison. Recipe: PoR Saison Brewer: Grump Style: Saison Recipe Specifications -------------------------- Boil Size: 30.00 l Post Boil Volume: 26.69 l Batch Size (fermenter): 23.00 l Bottling Volume: 21.60 l Estimated OG: 1.042 SG Estimated Color: 15.1 EBC Estimated IBU: 23.8 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 4 99.3 % 0.03 kg Gladfield Roast Barley (1450.0 EBC) Grain 5 0.7 % 25.00 g Pride of Ringwood [8.70 %] - Boil 60.0 m Hop 6 23.8 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - ------------------------------------------------------------------------------------- ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Beerlust Posted November 15, 2015 Share Posted November 15, 2015 Brew day! Today I am making a brew using a yeast I have cursed at for over 3 years due to a failed brew I feel it caused me. I was a lot less knowledgeable about handling yeast & a far less experienced brewer back then, so given it has some nice qualities (when it works! ) perhaps it's time to give it another chance. Facing The Demons Pale Ale: Coopers Light Liquid Malt Extract 1.5kgs Coopers Light Dry Malt Extract 500gms Barrett Burston Ale Malt grain 500gms Dingemans Aromatic Malt grain 250gms Barrett Burston Wheat Malt grain 200gms Light Crystal grain 200gms Mt. Hood 10gms @ 60mins Simcoe 10gms @ 60mins Chinook 10gms @ 20mins Cascade, Centennial, Simcoe 20gms each 3 litre hop tea Chinook & Simcoe 25gms each dry hopped Rehydrated S-04 yeast Brewed to 21 litres Ferment @ 20-21°C OG = approx. 1.048 FG = ? EBC = 13.9 IBU = 30.1 Kegged ABV = approx. 4.6% If the S-04 fails me this time, it'll join BRY-97 on my personal list of yeasts not to bother with again. Fingers crossed. Cheers, Lusty. Link to comment Share on other sites More sharing options...
antiphile Posted November 16, 2015 Share Posted November 16, 2015 Damn, Beer Whisperer. Was travelling all day yesterday and missed your post. I really hope you get to sort out your daemons with S-04, because that and Windsor are my two favourite dry yeasts for English Bitter styles, and each seem to lend unique flavour nuances. And Newcastle Dark yeast is really great for, obviously, fuller and darker English styles. I'll shamelessly quote a previous post: I love SO4 and have never had problems with it like some others have. There are some simple rules to follow to virtually assure a trouble free ferment:1. Aerate or oxygenate wort really well immediately before pitching. 2. Pitch at least 0.5 grams (dry weight) per litre (or more if OG is significantly over 1.050). 3. Ensure sachet is within the “best by” date. 4. Don't allow the ferment temp to drop significantly lower than 17C during fermentation. All the best of luck, and get ready for a real ragging if the pink cricket ball turns out a disaster at the Adelaide Oval. Link to comment Share on other sites More sharing options...
Beerlust Posted November 16, 2015 Share Posted November 16, 2015 Happy to report the S-04 is up & going great guns in very quick time. So how's my krausen? Boomin' Jack,.... Boomin!! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 16, 2015 Share Posted November 16, 2015 Usually it's the other end of the femrentation that seems to cause issues though so you might not be out of the woods just yet. I hope it works for you though mate. I brewed my IPA recipe on Saturday and it all went pretty well. The bag was obviously heavier than usual after the mash but didn't spill any of it while raising it up which was good. Looks like the OG will be about 1057, which is about 6 points below what I was aiming for but I'm not too bothered by this, as I expected a drop in efficiency anyway given it's a bigger beer. I did stir the mash regularly as well. But anyway it should still turn out pretty nicely I think. It will go into the FV after the SNPA clone that will be going in this week. I also kegged and bottled a Bo Pils that had been cold crashing for a couple of weeks. I managed to get 13 stubbies plus the full keg, so this will be interesting to try side by side from the bottle and keg in a couple of weeks time. Cheers Kelsey Link to comment Share on other sites More sharing options...
ben 10 Posted November 16, 2015 Share Posted November 16, 2015 Looks like the OG will be about 1057' date=' which is about 6 points below what I was aiming for but I'm not too bothered by this, as I expected a drop in efficiency anyway given it's a bigger beer. [/quote'] I get around this by sparging a little more and boiling longer. Link to comment Share on other sites More sharing options...
ICzed Posted November 16, 2015 Share Posted November 16, 2015 Hey Brewpals, I brewed this up on Saturday. From the sample I took it look it probably wasn’t as black as expected but I am looking forward to the outcome nonetheless. Man in Black IPA 1.5kg Briess Rye LME 300g LDM 200g Wheat Chocolate Malt 50g Black Malt 15g each of Amarillo, Centennial & Mosaic at 15 minutes 5g each of Amarillo, Centennial & Mosaic at 5 minutes 20g each of Amarillo, Centennial & Mosaic dry hop US-05 10 litre batch 120g of hops in a 10 litre brew – WOOOO!! Cheers + beers, Mark Link to comment Share on other sites More sharing options...
antiphile Posted November 16, 2015 Share Posted November 16, 2015 Whoa, baby. That looks like one helluva brew! I'll be very interested to find out how much of a rye content & influence that Briess LME adds -- so please follow up if you remember. I'm sure some of our hop head correspondents will be adding comments once they have wiped all the drool from the keyboards to get them working again. Take care, Marcus. Link to comment Share on other sites More sharing options...
ICzed Posted November 16, 2015 Share Posted November 16, 2015 Hey Phil. The Rye LME is 20% Rye (70% base & 10% caramel). I used two jars of it in a 21 litre batch which was loaded up with Simcoe & Vic Secret and the results were delicious. I'll keep ya posted. Link to comment Share on other sites More sharing options...
Scottie Posted November 16, 2015 Share Posted November 16, 2015 Long Overdue Brew Day, took the day off to brew and was out XMAS shopping to 3. Anyway the boil has began and the first addition is in. This one will be boring and exciting if you know what I mean. A hoppy mid strength using three hops. A boring 60 minute 10g addition of Magnum, purely for the bittering effect. 20g of Centennial added at 30 minutes for bittering and whatever else comes to the party. Cascade 30 at 15, 20 at 6, and 15 at 1. Pitched out with US05. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
ben 10 Posted November 16, 2015 Share Posted November 16, 2015 120g of hops in a 10 litre brew – WOOOO!! Needs more hops. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 16, 2015 Share Posted November 16, 2015 I get around this by sparging a little more and boiling longer. I reckon I'll give sparging a go next time I brew that recipe. For my "normal" type beers I generally hit my expected numbers without one but I think it would help in these bigger beers' date=' not that I brew many. I thought about boiling longer but I wanted the extra volume to fill the cube properly and maybe get some surplus bottles after kegging it. Also my computer went down the day before so I had no idea what the predicted pre-boil SG was to compare to what I actually got. Ah well, it's a learning experience. I wonder whether my grain crush has anything to do with it too... I opened the rollers up slightly on the last batch because the grains were taking freaking ages to come through the mill. But on that one I got a higher SG than predicted pre-boil, so I dunno. I'll leave them where they are for the next brew day, which will be back to a "normal" type batch and see what happens. Edit: Now that I have Beersmith back working again, I have plugged in the recipe. It had a predicted pre-boil SG of 1050 in 34 litres, I actually got 1051 but the volume was down slightly. Still, pretty close to it - mash efficiency was only 1% lower. So I don't know why the post-boil SG was so low, unless the urn was cutting out while I was busy with other stuff and didn't boil off as much as it normally would. [img']unsure[/img] Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted November 17, 2015 Share Posted November 17, 2015 Usually it's the other end of the femrentation that seems to cause issues though so you might not be out of the woods just yet. I hope it works for you though mate. Yep certainly not out of the woods yet! I've got it sitting at 20°C atm' date=' so after about 4 days I'll let the temperature slide up to about 22°C just in case that S-04 gets any ideas of dropping off to sleep! [img']wink[/img] Fermentation is going well so far, & it smelled good when I opened the brew fridge door. The stable FG reading should be interesting. Hey Antsi, you're a bit of a self-confessed fan of S-04, what sort of attenuation percentage have you been getting from your brews with it? Good luck with your IPA's Kelsey & Mark. I hope Mark gets enough bite from the lovely hop combo & late schedule he has put together for his IPA. Cheers & good brewing guys, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted November 17, 2015 Share Posted November 17, 2015 A light, easy drinking pale for christmas when my mum comes up. Recipe: Old Lady Pale I Brewer: Grumpy Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.038 SG Estimated Color: 7.0 EBC Estimated IBU: 34.3 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 80.0 % 0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 13.3 % 0.25 kg Gladfield Toffee Malt (10.5 EBC) Grain 3 6.7 % 20.00 g Pride of Ringwood [8.70 %] - Boil 60.0 m Hop 4 19.5 IBUs 20.00 g Centennial [10.00 %] - Steep/Whirlpool Hop 5 6.8 IBUs 20.00 g Motueka [7.20 %] - Steep/Whirlpool 60.0 Hop 6 8.1 IBUs Total Grain Weight: 3.75 kg ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
antiphile Posted November 17, 2015 Share Posted November 17, 2015 You ask some really good questions, Bra Lover. That's one I hadn't looked at previously, but it seems there is a real trend there. The more malt there is to chomp through, the harder S-04 seems to work. On average, the attenuation seems to be: For OG from 1.038 to 1.044, attenuation about 72% For OG from 1.045 to 1.055, attenuation about 74% For OG at around 1.068, attenuation of 77.5% (Based on Coopers Brew 'A' Strong Ale recipe) Cheers mate. PS. There were several recipes with a favourite house combination using half S-04 and half US-05 that gives much higher rates around 83% and over. Obviously these aren't comparable with the figures above, but I love the combo if I want just a hint of esters and a very dry finish. The only problem being I've never been game to harvest the yeast afterwards so it's more expensive to do. Link to comment Share on other sites More sharing options...
antiphile Posted November 17, 2015 Share Posted November 17, 2015 C'mon, Ben, it's not April 1st. There is no way you can convince me that hop headedness is an inherited trait! Link to comment Share on other sites More sharing options...
Beerlust Posted November 17, 2015 Share Posted November 17, 2015 Hi Antsi. ...For OG from 1.038 to 1.044' date=' attenuation about 72%For OG from 1.045 to 1.055, attenuation about 74% For OG at around 1.068, attenuation of 77.5% (Based on Coopers Brew 'A' Strong Ale recipe)... Thanks for the figures. Much appreciated. That should help me with estimating what my FG should be with this recent brew. You should harvest that dual blend from a brew sometime & re-use it. I'm led to believe that eventually though, one of those strains will become more dominant over a number of re-uses. A light' date=' easy drinking pale for christmas when my mum comes up.[/quote']As opposed to the 8.5%+ beers he makes when the Mother-IN LAW comes to visit. Cheers & good brewing guys, Lusty. Link to comment Share on other sites More sharing options...
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