What are you brewing?

General homebrew discussion, tips and help on kit and malt extract brewing, and talk about equipment. Queries on sourcing supplies and equipment should go in The Store.

Re: What are you brewing?

Postby Horse Head Brewing » Sunday Feb 26, 2012 4:20 pm

No probs thanks again Warra you have come through for me again. :D
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Re: What are you brewing?

Postby Horse Head Brewing » Saturday Mar 03, 2012 5:11 pm

Heyas just put this down 2 days ago, mostly Geoffs recipe but changed alittle and added a little.

1 Tin of Coopers Irish Stout
500g Liquid Dark Malt
500g Liquid Light Malt
500g Glucose
150g of Cracked Chocolate
250g of Dried Corn Syrup
10ml Liquorice Extract
15g Fuggles Teabag
Safale-04 Yeast

Simmered the Cracked Chocolate for 20 mins on stove throwing in Malt, Glucose and Dried Syrup in for the last 5 mins.
Fuggles steeped in cup for 20 mins then all thrown in fermenter. Filled to 21l not 23l
Yeast pitched at 26 but fermenter sitting steady on 20

OG came back at 1062 hope this is ok. dont know what the FG is gonna be.
sorry forgot Extract and specific can (not that it matters to much i think)
Last edited by Horse Head Brewing on Tuesday Mar 06, 2012 5:20 pm, edited 1 time in total.
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Re: What are you brewing?

Postby hyjak » Saturday Mar 03, 2012 9:21 pm

I had a big case of lazies a couple of nights ago and did my first ever brew with pretty much all ingredients purchased from a BIG chain store that is open late and keeps some home brew bits and pieces. Is a case of making something to drink whilst I sort out the AG rig, don't want to run out of beer now do I!

The brew was thrown together in true supermarket home brewer style with a jug of boiled water and about 5mins of time.
Coopers 'Real Ale' tin
kilo of dextrose
brew enhancer 1
500g LDM
25g Amarillo (from my stores)dry hop on this Wednesday
Wyeast Denny's favourite 50 1450

Had recently bought my first liquid yeasts and had split the Denny 4ways in preparation for a porter brew, 3 into storage and the other stepped up into a starter for the porter. Actually thought I had completely stuffed the starter and pitched it into this brew to see if it was ok, turns out it was and is fermenting away quite happily now. A bit apprehensive that there isn't a big enough yeast culture pitched to chew through all the sugars in there, hopefully it will work its way through it all.
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Re: What are you brewing?

Postby BadSeed » Tuesday Mar 06, 2012 4:36 pm

Just put down the CB Redback clone. Never tried it before, but I like the style.
Using a Safale wheat yeast for the first time, pitched at 18 degrees now sitting at 16, the range is 15-24 so 16 should be about ideal.
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Re: What are you brewing?

Postby Bum » Saturday Mar 10, 2012 2:41 pm

Brewed some American thing yesterday, loosely based on Double Dead Guy. Efficiency was 10% lower than my usual. Perfect timing since I'd decided to do my entire bittering addition as FWH for the first time...Oh well, lucky I like them bitter - I just hope it isn't too far out of balance for anyone else to drink.
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Re: What are you brewing?

Postby emnpaul » Saturday Mar 10, 2012 7:26 pm

Bum wrote:I just hope it isn't too far out of balance for anyone else to drink.


That could be a good thing. :twisted:
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Re: What are you brewing?

Postby Bum » Saturday Mar 10, 2012 8:15 pm

Nah, I don't get freeloaders all that often. More likely people genuinely interested in what I'm brewing and I hate it when they make that face.
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Re: What are you brewing?

Postby emnpaul » Sunday Mar 11, 2012 4:49 pm

Yeah, I actually know where you're coming from. Hope it turns out OK.
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Re: What are you brewing?

Postby rotten » Monday Mar 12, 2012 10:35 pm

About to add the flavour addition to this, V1 blew yesterday and was awesome so I'm looking forward to seeing if I can sort of get close to it. The missing Carared and using brown malt will be the difference.

Try that 11 (American Pale Ale)

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 7.5 (EBC): 14.8
Bitterness (IBU): 39.9 (Average)

83.33% Pale Malt
11.9% Munich II
4.76% Brown Malt

1 g/L Magnum (10% Alpha) @ 60 Minutes (Boil)
0.8 g/L Cascade (7.8% Alpha) @ 20 Minutes (Boil)
0.8 g/L Crystal (4.3% Alpha) @ 20 Minutes (Boil)
0.8 g/L Cascade (7.8% Alpha) @ 0 Minutes (Boil)
0.8 g/L Crystal (4.3% Alpha) @ 0 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Safale US-05, yeastcake from V1
Recipe Generated with BrewMate
Beer numbs all zombies !!!
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Re: What are you brewing?

Postby Horse Head Brewing » Monday Mar 19, 2012 8:52 pm

Another Stone & Wood
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Re: What are you brewing?

Postby aydanrogers » Monday Mar 19, 2012 9:45 pm

Put down the stone and wood clone tonight to try out my new beer fridge temp controlled set up. Ended up getting the stc1000 and wiring it all up my self. Changed the hop regime a little with the addition of 5g of chinook at 30 mins and 15g of galaxy at 20 10 and 0 with another 15g getting dry hopped at day 5. Really looking forward to trying this one out!
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What are you brewing?

Postby db » Tuesday Mar 20, 2012 7:53 pm

Kolsch Styled SMaSH
100% weyermann ale malt
25 IBU of super alpha + some at 15 mins.
Wyeast Kolsch yeast.
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Re: What are you brewing?

Postby sagos » Thursday Mar 22, 2012 11:36 am

Back to h.B. after a layoff because of a shitty batch a year ago.I did note that I used to post under Sago in 2004 but couldn,t log in so have morphed .
Resurrected the gear in my garage and picked the best carboy out of my three.
Put down a Coopers Sparkling and followed the can recipe mostly.
Put in 1.5 kg light liquid malt extact.Then a kilo of dry malt/dextrose mix-the recipe said 500g of the dry malt ad 300g of dex.so an extra 200 g of dex does not phase me.It will obviously be rather potent but I am sure I can cope with that.
Going along nicely on day five but will definately use the S.G. method to decide when to bottle.Another week may be required.
The shitty batch was just drinkable but with a metallic aftertaste-must have made a VB by mistake!!!!!!!!!!
Have quaffed storebought Coopers Sparkling in 375 bottles for ages now.I did buy some longnecks recently and found them to taste differently than from the small bottles.Must be a temperature thing when pouring into a large beer stein as opposed to swilling straight from a little bottle.
Will be bottling this batch into 375 Crownies with probably only 5 longnecks.
Isn't brewing fun -I love experimenting. (Not this time though)
Next batch is going to be a cider from the bag which I bought last weekend.
Once they are bottled I am going to brew a mango beer.Was in Broome last year and loved the Mango beer from Matsos brewery.
It was so good we are going back in July.
There will be a bit of travel up the Gibb River road involved finishing in Darwin.
Oh joy and delight.
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Re: What are you brewing?

Postby big dave » Saturday Mar 24, 2012 10:11 am

Grist is in the mail, going to do another JS Golden Ale. Was going to have a go at the Landlord, but no WY1469, so that will hafta wait for next time.
Currently drinking: BIAB DrS GA, BIAB Californian lager, doppelbock of sorts
In the Pipeline: landlord?
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Re: What are you brewing?

Postby Marty » Saturday Mar 24, 2012 3:27 pm

Boonie's LCPA! Having just brewed the DSGA (and previously Earle's Stone & Wood) it was time to try the next beer on the "must brew" list from this forum.
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Re: What are you brewing?

Postby hyjak » Sunday Mar 25, 2012 8:55 pm

Put down this evening

Amber- FV (Mild)

Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 3.54 %
Colour (SRM): 5.3 (EBC): 10.5
Bitterness (IBU): 13.9 (Average - No Chill Adjusted)

59.99% Liquid Malt Extract - Amber
40.01% Liquid Malt Extract - Light

0.5 g/L Fuggles (6.5% Alpha) @ 60 Minutes (Boil)
0.5 g/L East Kent Golding (4.2% Alpha) @ 5 Minutes (Boil)

Did the old no chill on this one as I still havn't bought a plate chiller, the only thing that is different to the actual recipe is the 50g of experimental whole hops that a mate gave me. No idea on the Alpha levels and honestly am not sure what to expect as they were pretty damn dry.
Will get my OG readings tomo before pitching.
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Re: What are you brewing?

Postby emnpaul » Wednesday Apr 25, 2012 9:32 am

I've been threatening to make a cider for years but couldn't bring myself to tie up a fermenter that could otherwise be used for beer. Finally going to do it.

Apple Cider 0:01

8 litres Aldi apple juice
1 litre starter wine/lager yeast cultured from bottle of Moa Noir

Estimated brewing time: 5 minutes. :D
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Re: What are you brewing?

Postby SimonG » Thursday Apr 26, 2012 10:02 am

Hi Emnpaul,

I've only brewed one cider, so i'm no expert, but I would consider adding some pear juice to your recipe to help to add a little sweetness. Prior to making my cider, I did some research on this site and AHB, and the expert cider brewers suggest that if you just use apple juice you will end up with a VERY dry cider, as the sugars in apple juice are highly fermentable, so the yeast will consume most of them and you will be left with a very dry cider. The sugars in pear juice are less fermentable so you will be left with a bit of residual sweetness. I used Aldi apple juice and I added around 25% pear juice to my cider and it still turned out too dry for my tastes. Regular cider brewers tend to use between 33-50% pear juice to obtain adequate sweetness. Commercial cider brewers actually add sugars to the cider after fermentation (not sure if they are non fermentable or they pasturise the cider to kill off the yeast and prevent further fermentation) to give it extra sweetness.

Other tips that I learnt, would be:
1) Use a yeast nutrient. You can get yeast nutrient from your LHBS or just boil up a sachet of yeast from a kit or bread making yeast, to kill it, then add to the fermenter
2) Ferment at a low temp range (I used US05 at 16C) to help to get a clean flavour profile from your yeast
3) Make sure that you use a juice that doesn't contain any presevatives, as the preservatives will inhibit fermentation by the yeast

Hope this helps

Cheers
Simon
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Re: What are you brewing?

Postby emnpaul » Thursday Apr 26, 2012 9:15 pm

G'day Simon.

Thanks for the tips. I did actually use 1/2 a tsp yeast nutrient in my cider, just forgot to put it down in ingredients. Too late for the pear juice or lactose but this is a bit of an experimental batch so depending on the resut will definitely think about it for next time, i.e. I like a dry cider but don't want a mouthful of Simpson Desert. Ferment seems to have just started after 24 hours at 11*c. Not sure what strain of yeast I'm actually working with but I'll see what happens.

Cheers
Paul
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Re: What are you brewing?

Postby hyjak » Thursday Apr 26, 2012 10:18 pm

Finally after much delay and other goings on getting in the way I got to do my first AG on the weekend :P
Recipe below, trying to create a decent mid strength beer (under 4%) is the second Mid I have done and I think I got a bit carried away with the hop additions but ah well it's all learning.

First BIAB
Specialty Beer

Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 3.166
Total Hops (g): 40.00
Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 3.54 %
Colour (SRM): 5.7 (EBC): 11.3
Bitterness (IBU): 47.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
2.714 kg Pale Malt (85.72%)
0.452 kg Carared (14.28%)

Hop Bill
----------------
10.0 g Amarillo Pellet (8.6% Alpha) @ 45 Minutes (Boil) (0.5 g/L)
10.0 g Galaxy Pellet (14.1% Alpha) @ 30 Minutes (Boil) (0.5 g/L)
5.0 g Amarillo Pellet (8.6% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
5.0 g Galaxy Pellet (14.1% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
10.0 g Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)

Misc Bill
----------------
Irish Moss @ 10 Minutes

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with US-05
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