AussieJosh Posted April 26, 2009 Share Posted April 26, 2009 G,day I bet you thought you had seen the last of the Bavarian Lager posts! HA! :wink: So i have myself a can of BL and intend to make the Burly Bavarian out of it. The cans best before date is 22/03/09. I dont think that will be to much of a problem do you? The yeast does not have a best before date on it, so would it be best if i went to my homebrew shop and got a new lager yeast? If so is there more then one type of Lager yeast? then what should i get? In regards to Carbonation Drops, the site says 1 drop for 345-375 bottles. I would like to bottle my Lager in 330 european style pop top bottles to make it more authentic. will 1 carb drop be ok in these 330 ml bottles or will they expload!? On the coopers site for the european Lager it says to leave the the beer in the bottle for at least 12 weeks before drinking, is it the same deal with Bavarian Lager? Thanks to anyone that can give me some good advice! :D Link to comment Share on other sites More sharing options...
PB2 Posted April 26, 2009 Share Posted April 26, 2009 An out of date Bavarian Lager, although you may have snapped it up for a bargain price, will probably be nearly as dark as Bitter! I wouldn't recommend it for making an "authentic" european style lager. Over time, liquid malt extract darkens and develops cloying toffee, raisin-like characters. The process is accelerated with higher temperatures. These characteristics are carried through in the final beer. :( You could use it as an adjunct to a dark beer. Perhaps make a "toucan brew" with the Bav and a can of stout. The yeast will definitely be shot! If using 330ml bottles - you can get a 3 bucket sugar scoop (330ml, 500ml, 750ml) or bulk prime - don't use carbo drops. Link to comment Share on other sites More sharing options...
AussieJosh Posted April 26, 2009 Author Share Posted April 26, 2009 That makes me sad . being just a month out of date i thought it would be ok!? A stout you say!? I like the idea of that! Being two cans of brew that would make it high alc right? In your professional opinion would you recomend... Coopers Origanl stout? Coopers Irish stout? Coopers Dark Ale? What about adding somthing to it like Dark Malt Ecxtract? or would you just go with the normal BE1, BE2, LDM selection? anything else? And would just the one yeast from the from the stout or Dark Ale be ok? or would i need two? I think ill get myself a sugar scoop today! Thanks for all ya Help! Link to comment Share on other sites More sharing options...
PB2 Posted April 26, 2009 Share Posted April 26, 2009 Our advice, always, is to buy the freshest product available. Hopefully, you like stout?? The Original Stout is most likely to mask (or complement, depending on your point of view) the out of date product. Use the can of Bav, can of Stout, 300g of sugar mixed to 23 litres. Start the brew in the 18C-21C range and use the yeast from the stout + a sachet (11.5g or more) of ale yeast. Link to comment Share on other sites More sharing options...
AussieJosh Posted April 26, 2009 Author Share Posted April 26, 2009 Thats a lot of yeast! will just simple white sugar be ok!? cause i dont want to get 1kg coopers brew sugar and only use 300g. This sounds like a fun experiment! i feel like im a scientist! Thanks for all ya help mate! ill put it on later this week after i bottle my English bitter! Is this one that i can try after two weeks in the bottle? or does it need longer? Link to comment Share on other sites More sharing options...
PB2 Posted April 26, 2009 Share Posted April 26, 2009 Yes, I should have been more specific, "sugar" means white sugar. You might like to try this after 2-3 weeks in the bottle. Link to comment Share on other sites More sharing options...
AussieJosh Posted April 26, 2009 Author Share Posted April 26, 2009 Thanks mate! Link to comment Share on other sites More sharing options...
AussieJosh Posted May 3, 2009 Author Share Posted May 3, 2009 Just put it on then! As you said Paul I put the two cans in with 300g white sugar, the stout yeast, pluss15g of English Ale Yeast. the temp was about 24/25 when i put the yeast in. I put it down in the Bar, the temp down there sits about 17/18c day and night atm. I just bought a heat pad the other day, do you think i will be needing it? i shall name it........ BAVARIAN STOUT! That will be a first will it not!? :wink: Link to comment Share on other sites More sharing options...
Luke Posted May 4, 2009 Share Posted May 4, 2009 Hi Josh, You won't need the heat pad yet! 18deg is perfect for ale yeast. Cheers, Luke. Link to comment Share on other sites More sharing options...
AussieJosh Posted May 4, 2009 Author Share Posted May 4, 2009 Cheers Luke! I just thought i would ask cause the Stout instructions say to keep it between 18 and 32 and cause it was hovering around 17/18 mark i thought id need to give it a little kick if it droped any more then 17. Thanks mate! Link to comment Share on other sites More sharing options...
Luke Posted May 5, 2009 Share Posted May 5, 2009 No Worries! Just remember the ferment temp depends on the type of beer and the type of yeast. My rule of thumb is, lower temp (18deg) for clean ales (ie. low ester profile, no yeasty flavours - American pale ales) higher temp (22deg) for fruity ales (English & Aussie Pales and so on). Cheers, Luke. Link to comment Share on other sites More sharing options...
AussieJosh Posted May 5, 2009 Author Share Posted May 5, 2009 Cheers for that Luke! I will keep that in mind for a few days time when i put my Sparkling ALe on! Do you put your heat pad under your Fermenter or rest it on the side of the Fermenter? I read some place that putting the heat pad under it might not be such a good idea cause it heats up all the brewing "stuff" sitting on the bottom. but the guys at my homebrew shop said they wack it under the tub, any thoughts? Link to comment Share on other sites More sharing options...
Luke Posted May 5, 2009 Share Posted May 5, 2009 Can of worms bro, Do you scrunch or fold! Same deal! Do what you want! :lol: Personally I would put it underneath. L. Link to comment Share on other sites More sharing options...
AussieJosh Posted May 5, 2009 Author Share Posted May 5, 2009 I fold! :wink: Cheers Thanks Mate! Link to comment Share on other sites More sharing options...
PB2 Posted May 5, 2009 Share Posted May 5, 2009 It's best not to heat the yeast sediment directly. If you can manage it, place the heat pad near to the fermenting tub with the whole lot in some kind of an insulated cabinet - like an old fridge. Link to comment Share on other sites More sharing options...
Luke Posted May 6, 2009 Share Posted May 6, 2009 Josh, I would rig your pad to a cheap arse timer which will switch it on and off to maintain the correct temp. A bit of fiddling will get your settings right. Cheers, Luke. Link to comment Share on other sites More sharing options...
AussieJosh Posted May 11, 2009 Author Share Posted May 11, 2009 I bottled my Bavarian Stout tonight! I tatsted a small smaple it was ok....very stouty and a bit bitter, i hope the bittrernes mellows off in the bottle over the next few weeks. hydrometer was 1 mark over the 50 line before pitching the yeast and 2 marks under the 10 line just befor botteling. not sure what that means as far as alc content goes i have not yet figured out how that works! never was good at math! ha! Anyway i look foward to trying it in a few weeks! next up tomorrow is Sparkling Ale! I even went out and got a carton of sparkling long necks today to bottel it in! Link to comment Share on other sites More sharing options...
PB2 Posted May 11, 2009 Share Posted May 11, 2009 The most important thing is that you get stable SG readings over a couple of days prior to bottling. So the OG was 1048 and the FG is 1014, yeah? Assuming you primed at the rate we recommend, the alcohol calculation should look like this: (OG - FG) / 7.46 + 0.5 = (1048 - 1014) / 7.46 + 0.5 = 34 / 7.46 + 0.5 = 5% (approximately) Link to comment Share on other sites More sharing options...
AussieJosh Posted May 11, 2009 Author Share Posted May 11, 2009 Yeah the reading was the same over two days. Thanks for that Paul. I think im getting a grasp of it now. Link to comment Share on other sites More sharing options...
AussieJosh Posted May 30, 2009 Author Share Posted May 30, 2009 SUCCESS Paul! I took my Bavarian stout over to a rellys house yesterday to watch the V8 race AND EVERYONE loved it! Even my misses liked it! one guy reckons it was pritty bloody good with a small glass of port in it! :lol: Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted May 30, 2009 Share Posted May 30, 2009 lmao!!! way to go josh! Link to comment Share on other sites More sharing options...
PB2 Posted May 31, 2009 Share Posted May 31, 2009 Port in stout sounds a bit like the stuff we did for the Cornish festival years ago. It was called "Swanky", Sparkling Ale I think, and it was bottled with a dash of Madeira. :? Link to comment Share on other sites More sharing options...
AussieJosh Posted November 26, 2010 Author Share Posted November 26, 2010 I just Jizzed in my pants!!! Sorry to bring this thread back from the dead!....Im drinking my last bottle of this now, was bottled in plastic and still nicly fizzy, It taste AMAZING! id have to say in my expert opinion...LOL it is the most complex kit beerr i have ever tasted! It really smells a lot like a good port now! and tastes a mix between port and stout, with more stout chocolate comming through rather then coffee, for me thats a good thing! yum yum![biggrin] Link to comment Share on other sites More sharing options...
Luthien Posted November 28, 2010 Share Posted November 28, 2010 How long did you bottle it for? Link to comment Share on other sites More sharing options...
AussieJosh Posted November 28, 2010 Author Share Posted November 28, 2010 going from the date on the first post id say about 19 months ago. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.