the villain Posted March 12, 2015 Share Posted March 12, 2015 Okay im finally home from work offshore and got cracking on my 1st ever brew.... went with a Canadian blonde with 1KG of the LHBS brew enhancer #3 (cant be effed with the OS lager that came with kit) all went well, pitched at 21 degs (pre chilled water), currently sitting in my dedicated temp controlled fridge in the kitchen @ 18.5.. OG was a little low at 1035 i though but meh see what happens. will leave it for 14 days and CC for 2 after that. will be stored for 2 months whilst im back offshore for work. should be at its peak by then. straight after that will be a EB ready for winter. hopefully the attached pic works. all in all pretty stoked with my 1st attempt, read lots and made sure i got it right the 1st time round. Link to comment Share on other sites More sharing options...
antiphile Posted March 12, 2015 Share Posted March 12, 2015 G'day Bob Don't know what's in LHBS Enhancer #3, but that should be a nice refreshing mid-strength to look forward to. Great job. You might like to have a glance at this thread on how to post pics. Cheers and love your music (especially the album Desire). Link to comment Share on other sites More sharing options...
the villain Posted March 12, 2015 Share Posted March 12, 2015 oh yeah the BH#3 is basically the LHBS's own attempt at coopers BH#2 yeah ill attempt to fix the pic upload after i finish mowing this damn summer lawn. 2 months away and i come home to a jumanji jungle. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 12, 2015 Share Posted March 12, 2015 yeah ill attempt to fix the pic upload after i finish mowing this damn summer lawn. 2 months away and i come home to a jumanji jungle. As opposed to my maintained and manicured 10mm high summer lawn... I don't envy going away for ages and coming back to a jungle! Link to comment Share on other sites More sharing options...
the villain Posted March 12, 2015 Share Posted March 12, 2015 boom!!! worked out the pic adding. heres the my 1st ever brew on its way..... Link to comment Share on other sites More sharing options...
Beerlust Posted March 13, 2015 Share Posted March 13, 2015 Hi Chad. Brew Day!! Recipe: Cat's Rye IPA American RIPA Recipe Specifications -------------------------- Boil Size: 49.93 l Post Boil Volume: 43.68 l Batch Size (fermenter): 40.00 l Estimated OG: 1.058 SG Estimated Color: 14.7 EBC Estimated IBU: 61.3 IBUs Brewhouse Efficiency: 85.00 % Est Mash Efficiency: 89.3 % Boil Time: 75 Minutes Ingredients: ------------ Amt Name Type # %/IBU 40.00 l Golden' date=' BC CAN Water 1 - 7.46 kg Pale Malt (2 Row) US (3.9 EBC) Grain 2 80.4 % 0.99 kg Rye Malt (9.3 EBC) Grain 3 10.7 % 0.83 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 8.9 % 18.44 g Amarillo Gold [7.90 %'] - First Wort 75.0 Hop 5 10.2 IBUs 18.44 g Chinook [13.00 %] - First Wort 75.0 min Hop 6 16.7 IBUs 15.00 g Cascade [8.00 %] - First Wort 75.0 min Hop 7 8.4 IBUs 22.13 g Amarillo Gold [8.50 %] - Boil 60.0 min Hop 8 11.4 IBUs 18.44 g Chinook [13.00 %] - Boil 60.0 min Hop 9 14.6 IBUs 2.11 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - 20.00 g Cascade [8.00 %] - Boil 0.0 min Hop 11 0.0 IBUs 20.00 g Chinook [13.00 %] - Boil 0.0 min Hop 12 0.0 IBUs 10.00 g Centennial [10.00 %] - Boil 0.0 min Hop 13 0.0 IBUs 1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 - Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 9.29 kg ---------------------------- Name Description Step Temperat Step Time Mash In Add 24.22 l of water at 77.6 C 66.7 C 60 min This is the first brew that I used my HERMS setup and false bottom in my MLT. It went ok. I'll have to get used to it though. WHAT?? No oak chips??? Sorry I'm a bit late commenting on this one. It looks really good Chad. I've noticed you have grown to be very confident & comfortable with your FWH'ing these days, & I reckon that's great! Down the track, I wouldn't mind seeing a pic of this in the glass, & reading what you think of it. Whenever you post an IPA recipe, I certainly give it a good looking over, as I reckon you're a pretty damn good judge of one! Cheers, & good luck with the new setup. P.S. I hope the arm issues are continuing to improve. Lusty. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted March 13, 2015 Author Share Posted March 13, 2015 Hey Lusty, I've done this one a few times before with good success. This ones' a bit different beccause I had no Citra on hand but basically the same. I really have no problem FWHing anything. I think it is a totally acceptable addition to most brews. Link to comment Share on other sites More sharing options...
Beerlust Posted March 13, 2015 Share Posted March 13, 2015 I really have no problem FWHing anything. I think it is a totally acceptable addition to most brews. +1 Cheers' date=' Lusty.[/size'] Link to comment Share on other sites More sharing options...
Beerlust Posted March 15, 2015 Share Posted March 15, 2015 Brew day! Big brew today. Pretty important brew for me this one. If it presents as well as I hope it will, I may enter this brew in a local comp later this year. Coopers Liquid Light Malt Extract 1.5kg Light Dry Malt Extract 500gms Aromatic Malt grain 500gms Ale Malt grain 250gms CaraBohemian grain 250gms CaraMalt grain 200gms Simcoe 10gms @ 60mins Cascade 15gms @ 20mins Riwaka 15gms @ 10mins Chinook 10gms @ 5mins Cascade 20gms @ flameout Simcoe 10gms @ flameout Riwaka 20gms dry hopped Motueka 10gms dry hopped US-05 yeast Brewed to 21 litres Ferment @ 18°C OG = approx. 1.048 FG = approx. 1.013 EBC = 21.3 IBU = approx. 30.4 Bottled ABV = approx. 5.0% I'm interested to see how the CaraBohemian presents as it is the first time I've used this grain. Putting a version down now so if I do have to alter anything, I'll have time to do so, re-brew it & taste again etc. Fingers crossed I don't have to change anything. Cheers, Lusty. Link to comment Share on other sites More sharing options...
ICzed Posted March 20, 2015 Share Posted March 20, 2015 Brewing this English Bitter tomorrow, thanks Hairy! 1.7kg English Bitter kit 1kg Marris Otter 500g Light Dry Malt 300g Medium Crystal malt 30g Styrian Goldings @ 10 minutes 30g Styrian Goldings - dry hopped 1098 British Ale Wyeast 23 litres Cheers + beers, Mark Link to comment Share on other sites More sharing options...
Hairy Posted March 20, 2015 Share Posted March 20, 2015 Brewing this English Bitter tomorrow' date=' thanks Hairy! 1.7kg English Bitter kit 1kg Marris Otter 500g Light Dry Malt 300g Medium Crystal malt 30g Styrian Goldings @ 10 minutes 30g Styrian Goldings - dry hopped 1098 British Ale Wyeast 23 litres Cheers + beers, Mark Looks good Mark Link to comment Share on other sites More sharing options...
568ml Posted March 21, 2015 Share Posted March 21, 2015 This lunch time I bottled 38 Authentic IPAs, tasted very fruity and was more cloudy, compared to the last time I brewed it up. OK I used 500g hopped spray malt and 500g light spray malt. Then after a cleaning everything I put down the Marilyn's Secret, came out at OG 1053 and will be dry hopped in a week and left for two. That was nearly three hours work. Link to comment Share on other sites More sharing options...
Hairy Posted March 21, 2015 Share Posted March 21, 2015 This lunch time I bottled 38 Authentic IPAs' date=' tasted very fruity and was more cloudy, compared to the last time I brewed it up. OK I used 500g hopped spray malt and 500g light spray malt. Then after a cleaning everything I put down the Marilyn's Secret, came out at OG 1053 and will be dry hopped in a week and left for two. That was nearly three hours work. [/quote'] Pint, as you do more brews and bottling, you will reduce that time by a fair bit. Link to comment Share on other sites More sharing options...
568ml Posted March 21, 2015 Share Posted March 21, 2015 Well this was all included from cleaning kitchen before until after, so the lady friend would see the mess. And I took my time it was my day off after all :) Just one more brew, a pale ale I think, and I should be covered for the sommer. Well it will use up all the storage space I got. Link to comment Share on other sites More sharing options...
brewser Posted March 22, 2015 Share Posted March 22, 2015 Put down my first all grain this weekend. Decided to do it in a 1 gallon demijohn for ease of sparge and to keep waste to a minimum if i bugger it up. Brew #7: Oat and Sultana Biscuit Stout (3.8L) Mash 60 mins: 450g Pilsner malt 140g Chocolate malt 140g Rolled oats 90g Carra malt Boil 60 mins: 6g EK Golding hop pellets @ 0 min 1 x teaspoon ground cinnamon @ 30 min 3g EK Golding hop pellets @ 45 min 30g Sultanas @ 60 min 60g Brown sugar @ 60 min US05 yeast rehydrated Wort temp: 21C Wort V: 3.8L OG: 1043 Notes: Mat have strained out too much hops in transfer from pot to demijohn. Will bulk prime with golden syrup or maple syrup. Thoughts? Link to comment Share on other sites More sharing options...
Scottie Posted March 22, 2015 Share Posted March 22, 2015 Brew Day tomoz. Brewing Otto's Squaw Red Ale. I will be following Kelsey's recipe to the T with minor water adjustments to increase the Calcium, Chloride and Sulphate levels of the Valley Water. Won't be able to report on the results until sometime in June. Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
ICzed Posted March 23, 2015 Share Posted March 23, 2015 Brewing this English Bitter tomorrow' date=' thanks Hairy! 1.7kg English Bitter kit 1kg Marris Otter 500g Light Dry Malt 300g Medium Crystal malt 30g Styrian Goldings @ 10 minutes 30g Styrian Goldings - dry hopped 1098 British Ale Wyeast 23 litres Cheers + beers, Mark Looks good Mark OG was 1039. IanH's sheet calculated that WITHOUT the Maris Otter the OG would have been around 1033. Is 6 pts a decent result from 1kg of grain?? Link to comment Share on other sites More sharing options...
Hairy Posted March 23, 2015 Share Posted March 23, 2015 I would have expected about 10 points from 1kg Marris Otter but perhaps your efficiency was a little less than I anticipated. You can top it up with dry malt to get you to early 1040's if you like. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 23, 2015 Share Posted March 23, 2015 Brew Day tomoz. Brewing Otto's Squaw Red Ale. I will be following Kelsey's recipe to the T with minor water adjustments to increase the Calcium' date=' Chloride and Sulphate levels of the Valley Water. Won't be able to report on the results until sometime in June. Cheers & Beers Scottie [i']Valley Brew[/i] Hopefully it turns out well for you mate! Link to comment Share on other sites More sharing options...
Beerlust Posted March 23, 2015 Share Posted March 23, 2015 Hi Mark. OG was 1039. IanH's sheet calculated that WITHOUT the Maris Otter the OG would have been around 1033. Is 6 pts a decent result from 1kg of grain?? You can cheat & place base malt grains in the specialty grain section of IanH's spreadsheet. Provided you enter the potential correctly for the grain it can be used here. There are a couple of things to be aware of if you do this though. Provided your mashing & sparging technique is of a good standard' date=' your OG should match or be very close to what is projected by IanH's spreadsheet even with the inclusion of base malt grains. If you are not close to this number then the volume of wort you are drawing away from the combined mash & sparge is most likely not enough, & a revision of practices, technique & intended volume is advised.[/list'] Your eventual FG can be, & often will be slightly lower than what the spreadsheet projects with the inclusion of base malt grains because they are more fermentable than specialty grains. The more base malt grain you use, the more likely the FG is to be further away from the projected target that is using a formula based on a certain unfermentable percentage attributed to specialty grains. All the technical jargon aside, as long as you are hitting a stable FG & the beer tastes good, then it really doesn't matter all that much as an extract/partial brewer (IMHO). If you are however planning to move into All-Grain brewing then monitoring & maximizing what is attainable through the mashing & sparging process becomes a critical part of creating your desired beer flavour as you don't have any extract malts to fall back on when producing your entire wort from a grain base. Cheers, Lusty. Link to comment Share on other sites More sharing options...
newbrew1525229361 Posted March 24, 2015 Share Posted March 24, 2015 Afternoon, thought I leave a note here, new to brewing and quite excited about my new hobby. I have currently going a Brewferm Gallia on the Coopers DIY kit and a Coopers Mexican Cerveza on another kit. The Gallia has been fermenting 9 days now, the label says 10 days - but the measurement says only 1018 sofar - Guess I must wait a week more or so ?? ....patience is the hardest thing in the beginning. The Cerveza has been fermenting since Saturday with good activity in the airlock, so will wait at least until coming Saturday. One question to all you experienced brewers: when I have the hydrometer in the tube, it will slowly move upwards when it is long in the tube, is this because of the upwards force of the brew? Excited about this and looking forward to be able to share some results with you. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 24, 2015 Share Posted March 24, 2015 One question to all you experienced brewers: when I have the hydrometer in the tube' date=' it will slowly move upwards when it is long in the tube, is this because of the upwards force of the brew? [/quote'] Sort of. It's actually the carbon dioxide produced by fermentation that is pushing it up. If you want to get an accurate reading, you have to de-gas the sample. This can be done by throwing it between a couple of glasses. The annoying thing of course is, there are still yeast in suspension in the sample which if still fermenting will still produce gas, so it can be difficult to get rid of it. Link to comment Share on other sites More sharing options...
ben 10 Posted March 24, 2015 Share Posted March 24, 2015 A small gypsum addition in an attempt to alleviate the chill haze issue. Recipe: Hop 2iT VI Brewer: Grumpy Style: American IPA -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.063 SG Estimated Color: 14.4 EBC Estimated IBU: 62.9 IBUs Brewhouse Efficiency: 75.00 % Ingredients: ------------ 7.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 2 48.9 % 2.00 kg Munich II (Weyermann) (16.7 EBC) Grain 3 32.6 % 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 16.3 % 0.14 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 5 2.3 % 15.00 g Chinook [12.60 %] - Boil 60.0 min Hop 6 17.4 IBUs 4.00 g Brewbrite (Boil 10.0 mins) Fining 7 - 53.00 g Vic Secret [15.90 %] - Steep/Whirlpool Hop 8 23.6 IBUs 50.00 g Topaz [15.70 %] - Steep/Whirlpool 20.0 Hop 9 21.9 IBUs Mash Schedule: BIAB, Medium Body Total Grain Weight: 6.14 kg ---------------------------- Total cost $22.18 ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
antiphile Posted March 24, 2015 Share Posted March 24, 2015 That, my liege, is a really good looking crush. What's the roller separation? And I see you use Brewbrite. I used it a couple of times quite a while ago and was very impressed. I need to source some more now. The only problem I see is an OG of 1.062. Maybe you could add a litre or two of pure ethanol immediately after primary! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 24, 2015 Share Posted March 24, 2015 I use brewbrite as well, and while I find that it definitely helps with dropping the break material out after the boil, I haven't noticed any improvement in final beer clarity compared to before I started using it. I may just revert back to using Whirlfloc (since I don't have to drive half an hour for it), and fine the beer with gelatine during the cold crashing phase. Next batch I'm experimenting with dumping all the kettle trub into the fermenter as well. A Brulosophy experiment indicated that clear wort doesn't equal clear beer necessarily. The one fermented with heaps of trub actually came out clearer than the one that had hardly any in it. Link to comment Share on other sites More sharing options...
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