Otto Von Blotto Posted June 22, 2016 Share Posted June 22, 2016 My usual when experimenting with hops for flavour etc. Standard pale ale grain bill of 85% MO, 10% Munich II and 5% medium crystal. I used 30g Chinook at 10 mins, 30g of it at flameout for a 15/20 minute steep, and the rest of the IBUs were made up with an addition of 10g Magnum at 60 mins. 25 litre batch. It's too in your face for me by itself. I feel it needs something to compliment it to tone it down a bit. I had brewed a pale ale a few years ago with it in conjunction with Cascade that was really nice though. Link to comment Share on other sites More sharing options...
ben 10 Posted May 27, 2018 Author Share Posted May 27, 2018 Getting cold again.... Irish Ale yeast in the fridge... after Better Red Than Dead should be a good one I hope. Link to comment Share on other sites More sharing options...
The Captain!! Posted May 27, 2018 Share Posted May 27, 2018 23 minutes ago, Ben 10 said: Getting cold again.... Irish Ale yeast in the fridge... after Better Red Than Dead should be a good one I hope. Is that the Wyeast 1084 Ben? Link to comment Share on other sites More sharing options...
ben 10 Posted May 27, 2018 Author Share Posted May 27, 2018 Yes Link to comment Share on other sites More sharing options...
The Captain!! Posted May 27, 2018 Share Posted May 27, 2018 14 minutes ago, Ben 10 said: Yes I’ve got that one coming for my last stout. Let us know how yours pans out. Captain Link to comment Share on other sites More sharing options...
ben 10 Posted May 27, 2018 Author Share Posted May 27, 2018 Will do. Irish Red with it first. Link to comment Share on other sites More sharing options...
DJB1962 Posted May 27, 2018 Share Posted May 27, 2018 My first brew back after a few months was a Milk Stout. Amt Name Type # %/IBU 4.20 kg Gladfield Ale Malt (3.0 SRM) Grain 1 73.0 % 0.30 kg Gladfield Light Chocolate Malt (456.9 SR Grain 2 5.2 % 0.30 kg Gladfield Light Crystal Malt (32.0 SRM) Grain 3 5.2 % 0.20 kg Barley, Flaked (1.7 SRM) Grain 4 3.5 % 0.20 kg Gladfield Roast Barley (736.0 SRM) Grain 5 3.5 % 0.20 kg Special B (Dingemans) (147.5 SRM) Grain 6 3.5 % 26.00 g Challenger [8.80 %] - Boil 60.0 min Hop 7 22.5 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 10.00 g Fuggles [5.10 %] - Boil 15.0 min Hop 9 3.1 IBUs 0.35 kg Milk Sugar (Lactose) [Boil for 10 min](0 Sugar 10 6.1 % 2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 - Tried it on the weekend and really happy with it. Link to comment Share on other sites More sharing options...
ben 10 Posted May 31, 2018 Author Share Posted May 31, 2018 On 5/28/2018 at 7:20 AM, DJB1962 said: Tried it on the weekend and really happy with it. Looks great. Link to comment Share on other sites More sharing options...
DJB1962 Posted May 31, 2018 Share Posted May 31, 2018 Thanks Ben. Really didn't know what to expect but was pleasantly surprised. Will certainly do again. Link to comment Share on other sites More sharing options...
Beerlust Posted May 31, 2018 Share Posted May 31, 2018 Nice looking recipe & beer DJB1962. Well done & enjoy! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 31, 2018 Share Posted May 31, 2018 I'll be brewing another stout like the recipe I mentioned on the previous page, just without the Willamette, around August or September when the ambient temperature is favourable for ale fermentation without a fridge. That way I don't have to stall production of my regular drinking beers. It will then be kegged until next winter. Might even do my Porter after it. Missed the boat this year but have a brown ale on tap which is nice in the cooler weather. I figured with it being not as intense a beer that it wouldn't need as long to condition and I was right. It was nice straight away from the portion I had in the small keg but the rest in the big keg has improved with the few more weeks it had to sit before tapping. Cheers Kelsey Link to comment Share on other sites More sharing options...
The Captain!! Posted June 1, 2018 Share Posted June 1, 2018 That’s a long time to tie up a keg for Kelsey. Good on ya though. Seems those stouts are much better with a fair aging. My dad use to age his for 12 months before opening. Captain Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 1, 2018 Share Posted June 1, 2018 Yeah but I have 6 beer kegs and only run two at a time on tap so I can spare one or two to age beers like that. I've also discovered from this thread being resurrected that I've been reusing the 1469 strain for 2 years since I bought the original smack pack. Pretty good run! Link to comment Share on other sites More sharing options...
The Captain!! Posted June 1, 2018 Share Posted June 1, 2018 8 hours ago, Otto Von Blotto said: Yeah but I have 6 beer kegs and only run two at a time on tap so I can spare one or two to age beers like that. I've also discovered from this thread being resurrected that I've been reusing the 1469 strain for 2 years since I bought the original smack pack. Pretty good run! That’s a VERY good run. Nice and economical. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 2, 2018 Share Posted June 2, 2018 Yeah, that's what I like about the harvesting method I use, I can get way more generations than using fermenter trub. Link to comment Share on other sites More sharing options...
The Captain!! Posted June 2, 2018 Share Posted June 2, 2018 Fair call. Just waiting on a 3l flask to arrive at my LHBS Captain Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 2, 2018 Share Posted June 2, 2018 I got mine on eBay from some science supply mob Link to comment Share on other sites More sharing options...
porschemad911 Posted June 2, 2018 Share Posted June 2, 2018 12 hours ago, Otto Von Blotto said: Yeah, that's what I like about the harvesting method I use, I can get way more generations than using fermenter trub. Hey Kelsey, What makes you think you can get more generations harvesting from starters vs harvesting post-fermentation? Cheers, John Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 2, 2018 Share Posted June 2, 2018 Well for starters the starters aren't hopped, also the SG of the wort is always the same relatively low strength as opposed to different strengths in proper batches. I think this places the yeast under less stress allowing for more generations to be harvested before it drifts too far from the original state. I routinely go more than 10 generations without noticing any drift or change in flavours from the yeast. Maybe some are doing that from trub but I've yet to see anyone reporting it. In any case, the method works and I get nice clean yeast without having to wash it. Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted June 4, 2018 Share Posted June 4, 2018 Hiya Kelsey. I was thinking a "walkthrough" with a few pics of your yeast harvesting method would be very handy here on the forum. I think it's a terrific method you use & one worth explaining in a little more detail to share with other brewers. Whadoyathink? Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 4, 2018 Share Posted June 4, 2018 I did something like that in my yeast harvesting thread a couple of years ago, but I suppose like all the pictures posted before the new forum site, they've now disappeared from the posts. I'm doing a starter on Wednesday so I can always do the pics again Cheers Kelsey Link to comment Share on other sites More sharing options...
Beerlust Posted June 5, 2018 Share Posted June 5, 2018 Cool. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 5, 2018 Share Posted June 5, 2018 Change of plans, I'll be doing the starter Friday now. Not long enough of a break today to go all the way to craftbrewer for the dry malt so I'm going Friday. The lager in the fermenter will just get a couple of extra days cold conditioning. Might even put the keg in the kegerator straight away, but leave it disconnected. At least then it can have more lagering instead of warming up again. Cheers Kelsey Link to comment Share on other sites More sharing options...
joolbag Posted June 5, 2018 Share Posted June 5, 2018 You're out of dry malt? Well that's a shame... Shame that you threw it off the verandah in a brew rage! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 6, 2018 Share Posted June 6, 2018 I would never have used that crap as 100% of the starter malt anyway Jools. Too much effing around preventing it from erupting all over the stove lol Link to comment Share on other sites More sharing options...
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