ben 10 Posted March 24, 2015 Share Posted March 24, 2015 That' date=' my liege, is a really good looking crush. What's the roller separation?[/quote'] Halfway between the 0.05 and 0.025 settings... Link to comment Share on other sites More sharing options...
antiphile Posted March 24, 2015 Share Posted March 24, 2015 Halfway between the 0.05 and 0.025 settings... Might be time for me to close my rollers a tad and see if I can get similar results. According to my maths, that makes yours almost exactly 1.0 mm, while mine is closer to 1.4 mm. Thanks mate. OtBat: I must admit I haven't done a side by side comparison, but I "felt" as though the Brewbrite gave me better results. The whirlfloc (and its generics) have, not a pure but, a more purified kappa-variant of carrageenan that comes from seaweed to bind a lot of the protein complexes that can cause hazy beer. The brewbrite has that as well, but additionally PVPP (aka Polyclar) that preferentially binds the polyphenols, which many think is the major source of chill haze in the end product. It won't be a true scientific comparison, but I'll have to do a side-by-side comparison at some stage to see if it gives a true visual improvement or is just an imaginary one! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 24, 2015 Share Posted March 24, 2015 OtBat: I must admit I haven't done a side by side comparison' date=' but I "felt" as though the Brewbrite gave me better results. The whirlfloc (and its generics) have, not a pure but, a more purified kappa-variant of carrageenan that comes from seaweed to bind a lot of the protein complexes that can cause hazy beer. The brewbrite has that as well, but additionally PVPP (aka Polyclar) that preferentially binds the polyphenols, which many think is the major source of chill haze in the end product. It won't be a true scientific comparison, but I'll have to do a side-by-side comparison at some stage to see if it gives a true visual improvement or is just an imaginary one![/quote'] Neither have I to be honest, I've just never noticed any improvement in clarity when I switched to using Brewbrite in the kettle from Whirlfloc. It would appear from the trub experiment that kettle trub in the fermenter seems to have a positive impact on beer clarity. We're always trying to keep it out in the belief that clear wort = clear beer, but it would seem that isn't necessarily the case. Admittedly that is only one data point. He just did a second experiment on it actually, but these two were both fined with gelatine so no comparison with clarity can really be made in that case. I wonder if the boil actually stuffs up the Polyclar and renders it essentially useless? It is a post-fermentation fining, not a kettle fining. Perhaps this explains why I've seen no real improvement. My beers tend to vary in haze amount anyway, some are hazy, others like my red ale are quite clear. If the gelatine experiment on my next batch works, I guess it won't matter anyway. Cheers Kelsey Link to comment Share on other sites More sharing options...
the villain Posted March 24, 2015 Share Posted March 24, 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' date=' pitched at 21 degs [img']cool[/img] (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. woohoo 1st brew bottled sarvo, FG was 1008, i need a bit of fine tuning the logistics of bottling in the kitchen but that will come with a few more days under my belt..... only left the canadian for 12 days, but ive been called back to work in 2 weeks so just enough time to fit one more brew in hence bottling this one without the CC. disapointingly my brand new coopers bottling wand leaks pretty badly. never been used, just doesnt seal right and keeps dripping/slow dribble. hmmm will hunt around for a spare.... anyway, the canadian looks like beer, smells like beer, so one would assume ive made some kind of beer ;) ..... wont be touched till i get home in 10 weeks so plenty of time to get tasty. if my poor maths skills are correct i should be looking at 4.1% after 2nd ferment? Link to comment Share on other sites More sharing options...
the villain Posted March 24, 2015 Share Posted March 24, 2015 And now for my 2nd brew, i wanted one for winter and i love a brown ale so i loosely followed the extra smooth bitter recipe.... 1.7kg english bitter. 1kg coopers DME approx 200g of molasses kit yeast pitched @ 22 degs OG 1039 will sit once bottled for 10-12 weeks. i found after adding the DME and mixing water it clumped really badly? how does everyone get around this? also, whats the ideal temp for this brew? i have temp controlled fridge and currently at 19.5 degs? is this fine or should i bump up or down a tad for this one? cheeeeeeeeeers and beers. Link to comment Share on other sites More sharing options...
Magnaman Posted March 24, 2015 Share Posted March 24, 2015 G'day Brewers, put this one in the fermenter today. Brown Ale Recipe: 1.700 kg Coopers English Bitter 1.500 kg Liquid Amber Malt Extract 0.700 kg Briess golden Light Malt Extract 0.250 kg Crystal 120 (hot steep) 0.100 kg Chocolate malt (hot steep) Hops: 10.0 g Challenger (8% Alpha) @ 15 Minutes (Boil) 10.0 g East Kent Golding (4.6% Alpha) @ 15 Minutes (Boil) 10.0 g Challenger (8% Alpha) @ 10 Minutes (Boil) 10.0 g East Kent Golding (4.6% Alpha) @ 10 Minutes (Boil) 10.0 g Challenger (8% Alpha) @ 5 Minutes (Boil) 10.0 g East Kent Golding (4.6% Alpha) @ 5 Minutes (Boil) 20.0 g Challenger (8% Alpha) @ 5 Days (Dry Hop) 20.0 g East Kent Golding (4.6% Alpha) @ 5 Days (Dry Hop) Yeast: Mangrove Jack's M79 Burton Union re-hydrated Batch Size (L): 25.0 Total Hops (g): 100.00 Original Gravity (OG): 1.050 (approximately) Final Gravity (FG): 1.013 (approximately) Alcohol by Volume (ABV): 5.3 % in the bottle (approximately) Colour (EBC): 40.5 (approximately) Bitterness (IBU): 42.9 (approximately) Cheers. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 24, 2015 Share Posted March 24, 2015 i found after adding the DME and mixing water it clumped really badly? how does everyone get around this? I also find this happens' date=' although I only use DME for making yeast starters these days. Boiling it seems to break it up, but obviously that can't be done in a fermenter. [img']lol[/img] It doesn't really matter though, the only problem it presents is getting an accurate OG reading. It will still ferment fine. That temp is fine, I prefer 18 but 19 won't do it any harm. No need to move it up or down. Link to comment Share on other sites More sharing options...
ben 10 Posted March 24, 2015 Share Posted March 24, 2015 also' date=' whats the ideal temp for this brew? i have temp controlled fridge and currently at 19.5 degs? is this fine or should i bump up or down a tad for this one? [/quote'] Kit yeast? That temp will be fine. G'day Brewers' date=' put this one in the fermenter today. [img']wink[/img] Brown Ale . Looks to be a cracker. Nice one! BTW, mine is done, brewery cleaned and packed away. Targets hit. Link to comment Share on other sites More sharing options...
the villain Posted March 24, 2015 Share Posted March 24, 2015 cheers, on 2nd check its still cooling down to 19 degs so i am now aiming for 18.5. trying to get it as tasty as i can for a Kit brew.... Link to comment Share on other sites More sharing options...
antiphile Posted March 24, 2015 Share Posted March 24, 2015 G'day Brewers' date=' put this one in the fermenter today. [img']wink[/img] Yo, Man Magnet You are coming up with some really good looking and tasty recipes. That should be a great english bitter, and while it might be hard to do, try to keep a few for 6 months and taste them then. Should be truly superb, I reckon. Cheers matey. Link to comment Share on other sites More sharing options...
porschemad911 Posted March 24, 2015 Share Posted March 24, 2015 You can cheat & place base malt grains in the specialty grain section of IanH's spreadsheet. Just wanted to add, I have done this many times and it gives an accurate picture of the O.G. but not the F.G. as you have mentioned Lusty. If you go by what the spreadsheet projects and get a stalled fermentation you could think you have achieved a complete fermentation but then end up with exploding bottles. Actually I haven't found software that really gives an accurate prediction of F.G. I tend to use any projections from Beersmith etc as a ballpark figure. Link to comment Share on other sites More sharing options...
porschemad911 Posted March 24, 2015 Share Posted March 24, 2015 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. I find the trub all drops out anyway after a couple of weeks. And I don't even cold crash so if you do you are way ahead of me. The only caveat is if you have so much trub in the fermenter that it keeps getting picked up through the tap when botting. This is more of an issue with the little Coopers Craft fermenter than the big one though due to the diameter. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 24, 2015 Share Posted March 24, 2015 I find the trub all drops out anyway after a couple of weeks. And I don't even cold crash so if you do you are way ahead of me. The only caveat is if you have so much trub in the fermenter that it keeps getting picked up through the tap when botting. This is more of an issue with the little Coopers Craft fermenter than the big one though due to the diameter. Yeah I'm not worried about the trub not dropping' date=' the point of the experiment was to compare two identical batches, one fermented with a heap of kettle trub and the other with very little. The "trubby" batch apparently had a crisper and cleaner flavour, and its clarity was better. I daresay I probably won't end up with the tap issue as I don't think there's that much trub in my cubes, and yeah I do cold crash and will be trying gelatine on my next batch too. Will be interesting to see how it turns out anyway. [img']biggrin[/img] Link to comment Share on other sites More sharing options...
antiphile Posted March 25, 2015 Share Posted March 25, 2015 It's been a huge day in the Bat Cave, but with not as much to show for the 11 hours as there should have been. I started with steely-eyed determination to tidy everything up and rinse the huge overhead of empty bottles. So, everything was separated into different piles in different areas (making it an even bigger mess), and then the avoidance behaviour kicked in. So grain was crushed for Benny's Baby Red and I decided to have a brew day. Let's be honest here, if the cave already looks like a rubbish tip, then doubling the mess won't make all that much of a difference. Mash tun ready, water at right temp, just need to starsan the mash spoon and... Oh, jeebers cripes, no mixed starsan ready! OK, mix up a 15 litre batch, fill all the empty bottles and sprayers, clean up that tiny bit, and off I go a-mashing. Now there's time to at least to start cleaning a bit. Hang on, no background music. Let's see what's on the computer. Ahhh, some season 3 episodes of House of Cards that haven't been watched. The cleaning can wait a little longer. Mash timer goes off, and this time I promised myself I'd put the first runnings through the grain bed a second time before sparging. So, another episode gets watched while that's collected and recollected. Start the batch sparge and the best excuse ever for not cleaning comes my way. Brownsworthy drops in with some Murray's Fred IPAs (yummy yummy). So the sparging gets done over some beers and good conversation, while I keep losing track of what I wanted to do next. Boil gets started, and after a few hours of toleration, the poor disillusioned visitor leaves wondering how I manage to talk, drink and breathe at the same time (and, I suspect, wondering why he decided to socialise with such a mad potentially-psychotic raving looney in the first place). Thank heavens for audible timers to remind brewers when the hop additions are due. Turn off the heat to the kettle, connect the chiller coil, and settle in to a bit more House of Cards. Ready to drain the wort into the FV. Bloody hell! The one I want to use was the same one used to collect the runnings; and it's not been rinsed and sanitised. Thank heavens I put some beer in the freezer to quick chill 'cos I feel stressed! Cold beer poured, FV prepared, kettle drained. It's all downhill from here. Finish aerating wort and time to pitch -- bugger! Someone forgot to get the US-05 (from a saved starter) out of the fridge and begin to activate it with some final runnings. OK. Let's just rehydrate the MJ Burton Union and use that. Not out of the woods yet though, because the beer fridge has 30 litres of cold crashed English Bitter that was primed 4 days ago and no rinsed & sanitised bottles to put it in. 40 bottles should be sufficient, so I'll do 4 dozen to be safe. Getting late now, but need to clean the kettle, coil, the FV I just bottled from, and, oh yeah, tip the 42 litres of the Essex yeast beer that didn't smell quite right and clean/sanitise that FV too. The bat cave is a bigger mess than I started with, but at least I've done my very first rye beer. And, B10, even though the OG was 6 points lower than planned (at 1.045), there was nearly 28 litres into the FV (instead of 23); so obviously I stuffed up my sparge volumes big time -- but the wort tasted bewdifall! I may be taking a leaf out of your book and doing a lot more of these ryes. Even Benny's Big Red! PS. But the really annoying thing is Brunhilda once told me I needed to work on my organising skills. Geesh! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 26, 2015 Share Posted March 26, 2015 Sounds like less procrastinating and more focusing on the brewing itself is what's needed there.. Link to comment Share on other sites More sharing options...
ben 10 Posted March 26, 2015 Share Posted March 26, 2015 but the wort tasted bewdifall! I may be taking a leaf out of your book and doing a lot more of these ryes. Even Benny's Big Red! Fuggin' EPIC one buddy. And nice one from brewing (almost) one of my beers. Cheers. Link to comment Share on other sites More sharing options...
porschemad911 Posted March 26, 2015 Share Posted March 26, 2015 ... tonight I am brewing a fairly close approximation to the Wychwood Hobgoblin cask ale recipe as told by the head brewer. Bottled this one up last night, after 2 weeks in the fermenter. F.G. was 1.015 which was about what I was after (1.012 - 1.016). My F.G. sample tasted very nice, a well-balanced beer. I still need to get my bottling process down now that I have introduced Starsan. Prior to that I was just using the Coopers sanitizer, giving them a good soak and a rinse. Just need to work around the logistics of soaking, rinsing and then sanitizing. Given that this is meant to be a cask ale, I thought I would fill up one of my 6 litre Tap-a-draft bottles and give it a go. Made the actual bottling time go very quickly! I primed this one with 12 carbonation drops so see how that goes. I had boiled up some water and 3 x 1 litre preserving jars the previous night, so I collected and rinsed the yeast to reuse in my next recipe (tossing up between an ESB or an IPA). Ended up with a nice full 1 litre jar that is settling in the fridge now. Looks like there will be plenty of yeast in there which is good. Link to comment Share on other sites More sharing options...
ben 10 Posted March 26, 2015 Share Posted March 26, 2015 Making Benny's Big Red again. Swapping the roasted barley for choc rye, and adding some fruity hops late just for a slight change. Oh, and some gypsum for the chill haze. Link to comment Share on other sites More sharing options...
Magnaman Posted March 26, 2015 Share Posted March 26, 2015 G'day Brewer, well this one is now in the fermenter. Yankee Hop Slam IPA Recipe: 1.700 kg Thomas Coopers IPA 1.700 kg Briess Golden Light malt extract 0.300 kg Crystal 120 (135-175 ECB) 0.200 kg Dextrose Hops: 10.0 g Centennial Pellet (9.6% Alpha) @ 15 Minutes (Boil) 10.0 g Mosaic Pellet (11% Alpha) @ 15 Minutes (Boil) 10.0 g Centennial Pellet (9.6% Alpha) @ 5 Minutes (Boil) 10.0 g Mosaic Pellet (11% Alpha) @ 5 Minutes (Boil) 30.0 g Centennial Pellet (9.6% Alpha) @ 0 Minutes (Flame out) 30.0 g Mosaic Pellet (11% Alpha) @ 0 Minutes (Flame out) 50.0 g Centennial Pellet (9.6% Alpha) @ 5 Days (Dry Hop) 50.0 g Mosaic Pellet (11% Alpha) @ 5 Days (Dry Hop) Yeast: US-05 re-hydrated Batch Size (L): 21.0 Total Hops (g): 200.00 Original Gravity (OG): 1.056 Final Gravity (FG): 1.013 Alcohol by Volume (ABV): 5.6 % (Approximaetly) Colour (EBC): 24.4 (Approximaetly) Bitterness (IBU): 59.4 (Approximately) Now it's just a matter of time. Cheers. Link to comment Share on other sites More sharing options...
ben 10 Posted March 26, 2015 Share Posted March 26, 2015 Now it's just a matter of time. Cheers. F Yeah! 100g dry Hop!!!!!!!!!!!!!!!!!!!!!!!!!!! Link to comment Share on other sites More sharing options...
newbrew1525229361 Posted March 28, 2015 Share Posted March 28, 2015 Today I bottled my Coopers Mexican Cerveza (6th day) - SG was a stable 1008. Used carbonation drops and the Coopers 750ml pet bottles, looking forward to when it is ready, will let them sit 2 weeks, then 1 week in the fridge, then DRINK one ...or more! Can't wait, and will let you know. Link to comment Share on other sites More sharing options...
porschemad911 Posted March 28, 2015 Share Posted March 28, 2015 G'day Magnaman, That sounds like a really, really tasty IPA! Let us know how it turns out. I'm especially curious about how the crystal malt addition goes, since I'm trying to work out how much and what type of crystal to put in a nice hoppy IPA. Was it 120L crystal or 120EBC crystal? Link to comment Share on other sites More sharing options...
Magnaman Posted March 28, 2015 Share Posted March 28, 2015 G'day Magnaman' date=' That sounds like a really, really tasty IPA! Let us know how it turns out. I'm especially curious about how the crystal malt addition goes, since I'm trying to work out how much and what type of crystal to put in a nice hoppy IPA. Was it 120L crystal or 120EBC crystal?[/quote'] G'day Mr Crazy for Upmarket VW, the product I used was Barrett Burston Medium Crystal Malt 135-175 EBC as supplied by the Brew store. I used some lighter crystal malt (EBC unknown) in a IPA Hop Slam with the Motueka, it turned out well but I would add more hops at 15 and 10 minute boil to keep bitterness balance for my taste. Cheers. Link to comment Share on other sites More sharing options...
porschemad911 Posted March 28, 2015 Share Posted March 28, 2015 ... the product I used was Barrett Burston Medium Crystal Malt 135-175 EBC ... Thanks for that info Mr. 6G7-powered ... now I suspect it was in your original recipe all along and I just hadn't woken up yet Sounds pretty similar to the Simpsons 140 - 160 crystal I have on hand so I should be able to get some good info out of how yours turns out. Awesome! Link to comment Share on other sites More sharing options...
Magnaman Posted March 28, 2015 Share Posted March 28, 2015 ... the product I used was Barrett Burston Medium Crystal Malt 135-175 EBC ... Thanks for that info Mr. 6G7-powered ... now I suspect it was in your original recipe all along and I just hadn't woken up yet Sounds pretty similar to the Simpsons 140 - 160 crystal I have on hand so I should be able to get some good info out of how yours turns out. Awesome! G'day again Mr Crazy for Upmarket VW' date=' No you didn't miss it I edited it after your inquiry. [img']wink[/img] Oh and while I get the misdirected Mr 6G7-powered Mitsubishi, my Magnaman has nothing to do said car company and is from early Japano/American anime "Gigantor" (mid 1960's) and is an nemesis, "Magnaman from Outer Space" etc, some 20 years prior to the car owner relationship. Cheers. Link to comment Share on other sites More sharing options...
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