What's in Your Fermenter? 2016

[Scottie]

Hey Brew Dudes

 

Normally I post in the Brew Day Thread, however I can't do Chad's thread a disservice on this one as it definitely was not a Brew Day.

 

Consequences Lager

 

15 litre fresh wort kit from the All Inn Brewing Co.

A 97% Pilsner and 3% wheat concoction with Columbus at 90 mins up to 13 IBU, then again at 30 minutes for another 3 IBU, and finished off with Saaz at 10 mins for 2 IBU and at flame out.

 

A 90 minute trip to town with two other errands secured the cube, a 15 minute exercise in kegging to free up a Fermenter, another 30 minutes to clean and sanitise the FV and rehydrate the yeast. Then pour in the wort, add 5 litres, take the SG 1.041 and pitch the yeast.

 

Easy Street.

 

Had to use Morgans Lager (15g Premium from Berlin) yeast as it has been two years since I considered a lager and that is how far out of date my W34/70 was, LHBS was all out of S23 and W34/70 .

 

Fermenting at 10 degrees.

 

Cheers & Beers

Scottie

Valley Mix

[Beerlust]

The brewing of my British IPA has hit a little snag. I took a gravity reading a little earlier today & it appears to have stalled @ approx. 1.020. I've had the brew @ 19°C throughout so don't feel temperature is the issue, & actually feel I may have under-pitched.

 

Through the starter & pour-off method I used on the Nottingham yeast, I may have not gathered enough yeast? Visually there seemed to be plenty though. Hmmm...

 

So I've given the brewed a gentle stir with a sanitised spoon, raised the temperature to 20°C, & sprinkled some Maurivin yeast I had in the fridge to hopefully finish off the ferment.

 

The next few days will be interesting. Fingers crossed.

 

Cheers,

 

Lusty.

[BlackSands]

A Robust Porter

 

1 x Coopers OS Dark Ale

1 x MJ 1.2kg LME

1 x Coopers BE2

250g Med Crystal Malt (30min steep)

250g Choc Malt (1200) (30min steep)

25g Waimea Hops, Psuedo-FWH @20mins then 3 min boil

 

OG= 1.055

 

 

 

 

 

 

[jeremy-o]

So I got down this Vienna Lager that, because the wort came out at a higher OG than expected, is probably going to end up more like a Bock... This is my second low dissolved oxygen brew because the first seemed to start off so well, and I'm confident some of the benefits will filter through to the final product. I was hoping to get a better volume (SA:V ratio is pretty important to prevent oxygen ingress) this time around but I didn't.

 

Anyway, I also mash hopped it. I tell you what, the wort was pretty incredible with these two techniques in concert. Usually after a boil you'll taste the immediate wort sweetness followed by the intense bitterness of the hops. With LODO, there's this really definite lingering maltiness that outlasts the bitterness of the hops. But with mash hopping, I had sweetness, then bitterness, then a biscuity malt / cereal flavour that kicks on, then this absolutely beautiful floral undertone that's hard to describe, but maybe like nectar or a really good honey. I used Ella and I'm really super interested in seeing how it pans out. Mash hopping is something I recommend if you've never tried it in place of other flavour / aroma additions. I'm going to be using it a lot I reckon.

 

[Otto Von Blotto]

That's interesting. I've read varying opinions on mash hopping. Some similar to yours, and others who think it's a total waste of good hops. I have no views on it myself as I've yet to try it.

 

Anyway, I put my latest Bohemian Pilsner in the FV a couple of hours ago and pitched the decanted starter of 2001 Urquell yeast into it. It was sitting at around 16C, not my preferred pitching temp but I had no room in the fridge to put the cube to chill it prior, with the big flask in there. It's now dropping down to my preferred 10C ferment temp. It'll sit there until either Friday or Sunday when I begin the ramp up to 18C.

 

I ended up with 25 litres into the FV with an OG of 1.049 for an efficiency of 77.7%, although it bumped up to a tad under 26 litres after adding the yeast, so on that number it's 80.9% efficiency. I'll use the 25 litre number though because that's the size the batches are based on when I create them. I may have to increase my default efficiency in Beersmith if I keep going over the current 75% number I'm using.

 

Cheers

 

Kelsey

[Pitto]

coopers APA tin

1kilo of LDME

a bit of cascade and galaxy for 10 minutes

will dryhop at day 5 with citra

 

not holding much hope with this brew, a first after a long hiatus, the tap was leaking for a few days, i have a feeling the rubber is hydroscopic and its mass adjusts. then i dropped some of my last stash of cascade hops, managed to use whats left in the silver bag, then the LDME decided to clump up and turn to toffee like lumps.

 

all in all, just another day in the homebrewery

 

[Greenyinthewestofsydney]

coopers APA tin

1kilo of LDME

a bit of cascade and galaxy for 10 minutes

will dryhop at day 5 with citra

 

not holding much hope with this brew' date=' a first after a long hiatus, the tap was leaking for a few days, i have a feeling the rubber is hydroscopic and its mass adjusts. then i dropped some of my last stash of cascade hops, managed to use whats left in the silver bag, then the LDME decided to clump up and turn to toffee like lumps.

 

all in all, just another day in the homebrewery [img']biggrin[/img]

 

Looks fine to me. APA tin is one of the better ones. The clumps of LDME while not perfect will most likely get consumed by the yeast anyway. Had a brick of BE2 once and it was clumpy and it came out no problem. The leaking tap is not good though. I think you will be fine but should buy another for the next batch.

[Otto Von Blotto]

Well the 2001 Urquell yeast finally got off its backside and was showing signs of activity at around 6 this morning, only about 44 hours after I pitched it. Only a very thin layer of foam is atop the brew currently, but at least it's moving. It's a funny yeast, the lag times do seem to vary. I've had anywhere from 20 hours to 36 hours with it so far with this latest one being the longest. It seems the cold pitching technique makes no difference to this strain although it works well with the ale yeasts I've used.

 

Given this longer lag time, I will wait until Sunday to take an SG reading to determine if it's time to let the temp free-rise to 18C for the D-rest phase.

 

Cheers

 

Kelsey

[Honest Abe1525229476]

Well its been a while but thought I might chip in. I have progressed very quickly from extract to partial mash now all grain and loving it. I have even leaped from PET bottles to glass 355ml to kegs and haven't looked back.

Anyhow ive been busy while on leave and currently using up a few extract cans I had laying around and thought id use them up so here is what I have done

.

.

Australian Coopers Pale Ale

2kg Pale Malt (Maris Otter)

1kg Golden Promise

1kg Light Dry Extract

10g Amarillo & Motueka Hops 5min Boil

50g Amarillo 30g Motueka Flame out

SafAle #S-04

60g Motueka 5 Days dry hop.

------------------------------------

OG 1.056

FG 1.014

 

Kegged force-carbonated and drinkind as we speak.

 

I find it very hoopy (which is what I love) and smooth, even the bride likes it.

 

[Waylon]

Sound interesting mate!

 

I think tomorrow you need to do another one and add some 60 min Amarillo hop boil follow suit and ditch the extract kit and compare

[Otto Von Blotto]

This is the krausen on top of my Bohemian pilsner that is currently in the fridge at 10C fermenting away (finally). I've never seen a krausen like this before, with all those funny looking little peaks and valleys across the surface. The lid was not opened for this photo either, it is one that I can see through.

 

 

Cheers

 

Kelsey

[ben 10]

Nothing.

Bottled 3 today and I have run out of grain.

 

 

 

[Waylon]

I think that's a great photo, looks rather odd Kelsey! maybe its all good tuch wood...

 

My WLP800 looks perfectly smoth creamy 3/4 inch krusen, has been going @12 degrees for 9 days ive just stepped it up to 13 today,

 

Yours looks weird Mate, hopefully it still turns out a ripper because we are doing bottle swaps...

[Otto Von Blotto]

It certainly looks odd, normally it looks like yours, being the same strain of yeast and all. I'm sure it is fine, certainly haven't noticed any weird smells or anything like that. I'll take a sample on Sunday and taste it as well just to confirm but yeah should be all good.

[DR J.]

I "brewed" the Big Red One from the recipe page. Made some modifications:

 

1) used east kent in stead of willamette

2) added some amorillo to east kent hops roughly 5 gram (btw using pellets)

3) use 2x250 mr beer robust and 1x250 mr beer smooth extract

4) followed instructions

5) have 1071 SG reading (this was after half an hour when i realised i had to do this before adding the yeast)

6) fermenting at 24C at the moment but will drop to around 18C i guess when we shut off the heather

 

Does the Gravity reading seem ok to you guys. I know i should expect around 8% ABV.

 

thanks for your thoughts

[Away]

I managed to get hold of some Citra hops for the first time. I decided to do it a while ago, but my HBS was out, as were my 2nd and 3rd options. I saw Bulk Brewing Supplies mentioned in a thread on this forum and managed to get some from them.

 

My first brew with the citra is a session pale ale. It's a 47L batch which has been split into two FVs. Both are cooking away very nicely @ 18C.

 

The brew is as follows:

 

3.0Kg Briess Golden Light Malt

2.0Kg LDM

0.5Kg Mangrove jacks wheat spray malt

0.5Kg Joe White wheat crystal malt (Steeped)

30g Magnum 11.9% @60 min

80g Citra 13.2% @10 min

94g Citra 13.2% @ 0 min

40g Moteuka 7.6% @ 0 min

23g US-05

 

OG 1.043

Estimated FG 1.010

Estimated ABV 4.5% (bottled)

IBU 39.5

 

I used a similar technique previously (adding 2g/L of a mix of Amarillo and Cascade at flame-out), to see whether I could still get a good "hop hit" without dry hopping during ferment - and it worked well. I achieved a flavoursome, aromatic beer in the spirit of an IPA, but in a session quaffer. Just to be sure, I will taste a sample after four or five days and if it needs a dry hop I'll bung in some more Citra.

 

Cheers

[joolbag]

Great stuff Away, I'm keen to hear how it turns out. I also saw the link to bulk brewing and bought up in Citra. Have a few brews planned before I try the Citra hops, but very keen from all the positive reports on here.

 

I suspect the first one I will do is the one referenced in the many Citra threads here - an IPA in the Zombie Dust from 3 Floyds Brewing theme. Single hop IPA that will really showcase it.

[jeremy-o]

This, er, 'Strong Vienna Lager' is sitting two or three points above estimated FG and as usual, I set it to free rise for a D-rest this morning... I'm heading north tomorrow and won't be back for a week so hopefully that won't be too long at relatively high temps for the really nice malty flavours to survive. I don't trust 34/70 with it, I really want to try a more specialised German or Czech liquid lager yeast in the future. Anyone have any experience with WLP838?

 

 

[Otto Von Blotto]

Why wouldn't the malt flavours survive? I'm sure it will be fine, it's a decent lager yeast.

[joolbag]

Hey Jeremy-o my one experience with 34/70 was that it finished high. OG 1051, FG 1014. This was for an extract lager with some steeped grain (Boston Lager clone). I even upped the temp and had it D-resting for 5 days and gave it a swirl but it wouldn't ferment any more.

 

Not too fussed, tastes good from the hydro sample and wil bottle in about a week

[jeremy-o]

Why wouldn't the malt flavours survive? I'm sure it will be fine' date=' it's a decent lager yeast. [/quote']

 

I guess because it's so attenuative (for me 83% has been spot on in almost every case) it doesn't seem to leave much body or residual sweetness, and I just wonder what that does to the flavour profile... I'm not too worried, it's been a good yeast that I'm happy with in most cases, but I'm ready to try something different.

 

Hey Jeremy-o my one experience with 34/70 was that it finished high. OG 1051' date=' FG 1014. This was for an extract lager with some steeped grain (Boston Lager clone). I even upped the temp and had it D-resting for 5 days and gave it a swirl but it wouldn't ferment any more.

 

Not too fussed, tastes good from the hydro sample and wil bottle in about a week[/quote']

 

That's interesting! I've had a batch with this yeast go as low as 1006... This one started at 1055 and estimated FG is 1009, which I believe it'll get to. Maybe not. It's a good yeast, very reliable for a clean and easy drinking lager.

[joolbag]

wow jeremy-o. that's low FG! are you doing extract, partial mash or all-grain? I'm used to most of my beers finishing in the 1011-105 range. I'm doing kits and bits or extract boils

[jeremy-o]

wow jeremy-o. that's low FG! are you doing extract' date=' partial mash or all-grain? I'm used to most of my beers finishing in the 1011-105 range. I'm doing kits and bits or extract boils[/quote']

 

All-grain (BIAB). That was my first one and it may be because the mash temps were quite low, meaning more fermentable sugars... That was down from the mid 1040s I think.

[Beeblebrox]

ATM fresh air in a new FV, having put the old one out to pasture, & replaced it.

In the process of thoroughly cleaning the brew fridge (which I've just started a thread about), pending getting it back into gear.

 

All that said, yesterday I went to the LHBS (Dave's), & got the new FV, as well as a can of Euro Lager, 1kg LDM, & some dry hops, along with carb drops.

I just got a small pack of "finishing hops" (15g Hallertau), so the plan is to boil that with about 500g LDM in 5 litres of water, for maybe 15 mins, just to give the lager a bit more flavour/bite, but not much bitterness.

Of course I also got some yeast to go with it (Saflager s23), so the plan is to make up the brew, pop it in the brew fridge, then rehydrate the yeast (both packs) for 20 mins, whilst the brew is starting to cool, then pitch, hopefully at close to initial brewing temp.

 

I plan on doing a variation of the quick brewing method; time is an issue, as I have 2 batches of beer that are destined for the sink.

 

So thinking around 12c for the first 5 days, then another 5-7 days at 18c, then down to as low as I dare go for another 2 weeks.

I still don't have any heating at this stage, but trust using a brew fridge indoors will mean I won't have too much trouble letting my brew free rise for the D rest.

[Morrie]

At the moment I have 2 FV's on the go both with a Timothy Taylor Landlord clone in each. I have done 2 variants to see what the difference will be in order to develop the recipe further to suit my equipment and process if need be.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe 1

23 litre batch

Amt Name Type # %/IBU

4.30 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 1 96.8 %

0.14 kg Caramel/Crystal Malt - 150L (Bairds) (26 Grain 2 3.2 %

10.00 g Fuggle [4.50 %] - First Wort 60.0 min Hop 3 5.6 IBUs

40.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 4 13.7 IBUs

0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 5 -

40.00 g Styrian Goldings [5.40 %] - Boil 10.0 mi Hop 6 8.9 IBUs

1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 7 -

1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe2

23 litre batch

Amt Name Type # %/IBU

4.50 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 2 96.4 %

0.17 kg Crystal Dark Bairds 260 EBC (260.0 EBC) Grain 3 3.6 %

30.00 g Fuggle [4.50 %] - First Wort 60.0 min Hop 4 16.6 IBUs

26.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 5 8.8 IBUs

0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 -

1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 7 -

40.00 g Styrian Goldings [5.40 %] - Steep/Whirlp Hop 8 7.3 IBUs

1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast 9