HomebrewandBeer.com forum

What's the rush?

Errm, without the final recipe and brewing date it's hard to say. Looking at your previous post in this thread I'd say your brew went down around about 22nd of August. Given you're using a lager yeast at 18*c it should be close to done by now. The fizziness is just carbon dioxide that's still in solution and will disappear given time. Having said that, finished fermenting and fully sick beer don't necessarily go hand in hand.

Saflager S-23 is notorious for throwing sulfur (read egg fart) at temperatures over 15* and although slightly less repulsive taste wise than smell wise it is still not desirable. Your best bet at this stage is to let the temperature rise by a few degrees, to about 21-22 if you can and keep it there for a few days, more if you've got the patience. Like Jello said, "what's the hurry". Giving your lagers a bit longer on the yeast will improve the finished beer. I could go on but I'm a lazy typer so I'll just advise you to do some reading/googling/whatever on lager yeasts. In summary, patience is the key. I'd let it go for 3 weeks before I thought about bottling.

Expect your home brewed beer to be more bitter than you're accustomed to. You'll get used to it.

Screamin TE wrote:So do you reckon at the steady temp of 18 deg it would be done by Wednesday this week?

That's a good 6 degrees hotter than what Fermentis recommends as ideal for that yeast.

Don't ask other people when it'll be done. Ask your hydrometer - nothing else is worth listening to.

Thanks heaps fellas. I'll keep an eye on the hydro readings and do some more reading myself.

As I said, the bloke at the LHBS pretty much shrugged his shoulders. Might look further afield next time.


Cheers once again,
Chris

I leave mine for 2 wks min on everything, even if I reach 1.010 early, which is always the case anyways on 2 wks in primary, some yeasts can eat up in 3 or 4 days, but I can't see how moving it to next stage after such a short time as that can ever be a good move?

Brewed this one last Tuesday arvo.

It's an Ale of some sort, you work out if it fits a style, if that's your bag, I don't care.

5000.0 g Munich, Light (Joe White)
250.0 g Crystal, Dark (Joe White)
30.0 g Chocolate Wheat (Weyermann)
30.0 g First Gold [7.90 %] - First Wort 60.0 min 25.8 IBUs
25.0 g Styrian Goldings [2.30 %] - Boil 10.0 min 2.1 IBUs
20.0 g Goldings, East Kent [4.80 %] - Boil 10.0 min 3.4 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins)
1.00 Items Whirlfloc Tablet (Boil 10.0 mins)
1.0 pkg Whitbread Ale (Wyeast Labs #1099) Container of slurry harvested from previous batch.

25 litres into the fermenter.
OG 1.050
29.5 EBC, 31.3 IBU

Absolutely stuff all for about the last 10 weeks. I'm working on a new rig that will allow me to brew outside and do bigger and high gravity batches. With any luck I can finish it off and get a couple of fermenters full in the next couple of weeks.

Question is, what to brew? Dr.SGA, Landlord, APA, Saison. Argh, too many to choose from.

I'm not brewing either. My kegs are full. Bugger. Need to buy more kegs.

AIPA nearly finished fermenting, second batch of Saison w/Native pepper will be next just waiting on grain

Had a rauch tying up the fridge for what seems like forever. No more lagers for me, regardless of how this turns out.

Fermenting fridges are full.

2 x golden ale now crash chilling.
A kit kolsch which just got a hop tea added - 2 plugs of cascade - ccing.
A kit stout

I think this will be very tasty. Just waiting for the boil now.

Spicy Floral Bitter (Special/Best/Premium Bitter)

Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 11.3 (EBC): 22.3
Bitterness (IBU): 35.5 (Average - No Chill Adjusted)

79.71% Pale Ale Malt
7.25% Carared
5.07% Wheat Malt
2.9% Amber Malt
2.9% Chocolate, Pale
2.17% Crystal 60

1.1 g/L Fuggles (4.5% Alpha) @ 60 Minutes (Boil)
1.1 g/L East Kent Golding (4.4% Alpha) @ 20 Minutes (Boil)
1.1 g/L Styrian Golding (4.3% Alpha) @ 20 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Wyeast 1469 - West Yorkshire Ale
Recipe Generated with BrewMate

Brown Porter
Brewer: Robert

Boil Size: 35.00 l
Batch Size (fermenter): 25.00 l
Estimated OG: 1.052 SG
Estimated Color: 47.1 EBC
Estimated IBU: 28.7 IBUs
Actual Mash Efficiency: 93.1%
Boil Time: 60 Minutes

3935.0 g Pale Malt, Ale (IMC) (3.9 EBC) Grain 8 74.7 %
411.0 g Brown Malt (Simpsons) (295.5 EBC) Grain 9 7.8 %
230.0 g Crystal Malt - Light (120.0 EBC) Grain 10 4.4 %
210.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 11 4.0 %
182.0 g Crystal Medium (150.0 EBC) Grain 12 3.5 %
26.0 g Willamette [4.90 %] - Boil 60.0 min Hop 13 12.7 IBUs
12.0 g Styrian Goldings [2.30 %] - Boil 60.0 mi Hop 14 2.8 IBUs
12.0 g Target [9.40 %] - Boil 60.0 min Hop 15 11.3 IBUs
5.0 g BrewBrite - Boil 0.00 min
11.0 g Willamette [4.90 %] - Boil 10.0 min Hop 17 2.0 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 18 -
1.0 pkg Denny's Favorite 50 (Wyeast Labs #1450) Yeast - Slurry harvested from an APA bottled yesterday.

Was supposed to be all Willamette hops, but ran out. Substituted Styrian Goldings, but then ran out of that. Made the rest up with Target. I'm sure it'll work out OK.
Brewed a Brwon Porter only 2 brews back, but liked it so much, I just had to do it again.

I'm doing a simple American light ale tonight. Not my favorites but it will be good to have on hand for all my cheap store Lager drinking buddies. Gotta ease them into the world of real beer enjoyment

Double batch of Drs GA in the morning albeit modified a smidge to reflect what is in cupboards.
5kg JW Traditional Ale
1.5kg Wheat Malt
1.5kg Vienna Malt
.5 Kg Victory
Amarillo
US-05

First double batch, plan to split into cubes and ferment one and leave the other for 'ron'.

*edit*
A few lessons on the double batch today.
1; using the 20lt line on the Willow jerrys to measure out water volume (BIAB) equals more water than you need. Need 58lt according to Beersmith, went 20-20-18 (by eye) and ended up leaving about 4lt in the jerry as the pot was nearly too full to fit the grain. Measured with ruler and turned out I had 58.7lt in the pot, pretty close considering I was working by gut feeling.

2; evaporation rate was much higher than expected worked out to be around 25% boil off and as such ended up with 37lt @ 1.054 OG

Put this one down on Boxing Day.

Hefeweizen
26 litres into fermenter at OG 1.046

400.0 g Rice Hulls (0.0 EBC) Adjunct 5 7.4 %
2800.0 g Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 6 52.0 %
943.0 g Pale Malt, Ale (IMC) (3.9 EBC) Grain 7 17.5 %
600.0 g Munich, Light (Joe White) (21.0 EBC) Grain 8 11.2 %
200.0 g Carawheat (Weyermann) (98.5 EBC) Grain 9 3.7 %
57.0 g Premium Pilsner (2.5 EBC) Grain 10 1.1 %
380.0 g Corn Sugar (Dextrose) (0.0 EBC) Sugar 11 7.1 %
25.0 g Hallertauer [5.60 %] - Boil 60.0 min Hop 12 14.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 13 -
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 14 -
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast Starter

Fermenter was not aerated.
Starter beer was poured off, and about 3 litres of wort added. Pitched about 2 hours later when starter was at high kraeusen. The whole thing went ballistic in very short time.

The reason for not aerating, and the use of the dextrose, is to minimise the clove esters and encourage some banana esters.

Last night I put down my 2nd brew.

23L 1.7kg Coopers European Lager
1kg Coopers BE2
0.5kg LDME
0.1kg Crystal Grain

25g Belgian Saaz in FV

W34/70 yeast.

OG1.046

Brew temp 10-12 deg C

Fingers crossed

I'm currently popping the Braumeister's cherry with a DrSmurto's Golden Ale. This is mashing:

55% Maris Otter
20% Bestmalz vienna
20% Weyermann rye
5% Simpsons Dark Crystal
Amarillo @ 40 to 30 IBU
Amarillo 1.5g/L @ 0 and dry hop
US-05
Mash - 67C for 90 mins, 76C mashout

Adjusted for no-chill by making the 60-minute addition at 40, the 20 at 0 and the 0 a dry hop.

I am actually wondering if I will have time to do another beer tonight, in which case I can brew a third tomorrow and leave it in a cube until a fermenter becomes free. Now that would be a good use of my day off.

Cheers,

Oliver

Sounds like a good plan to me Oliver. No holding back now

Oliver wrote:I'm currently popping the Braumeister's cherry with a DrSmurto's Golden Ale. This is mashing:

55% Maris Otter
20% Bestmalz vienna
20% Weyermann rye
5% Simpsons Dark Crystal
Amarillo @ 40 to 30 IBU
Amarillo 1.5g/L @ 0 and dry hop
US-05
Mash - 67C for 90 mins, 76C mashout

Adjusted for no-chill by making the 60-minute addition at 40, the 20 at 0 and the 0 a dry hop.

I am actually wondering if I will have time to do another beer tonight, in which case I can brew a third tomorrow and leave it in a cube until a fermenter becomes free. Now that would be a good use of my day off.

Keep us updated on the braumy Oliver ,had a look at them at TWOC brewing in perth nice bit of kit.
Old bloke that runs the show uses the 200lt job he wonders how he ever brewed without one.
Mentioned it to the wife she said if it can cook and do the dishes you may as well marry it because i wont
be here . Thought it probably could but decided to S.F.U.