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You will def get results posted from me as time goes on with this next brew...just went & picked all the fermentables, hops & bottle caps....so Im all ready to brew!!

What type of beer are you brewing this time Jack?

Ingredients
* 1.7kg can Coopers Canadian Blonde
* 500g LDME
* 500g dextrose
* 250g dried corn syrup
* Safale S-04 yeast
* 325g Leabrook Farms Strawberry Clover honey
* 12g Super Alpha hop tea bag
Method
Put hop tea bag in 1 cup of boiling water and let stand for 10-15 minutes. Dissolve LDME, Dex & Corn Syrup in 2lt boiled water, pour in Canadian Blonde can & stir to dissolve. Put hop tea & tea bag in fermenter & stir gently.
Boil the honey for 5 minutes separately in 500ml water to denature the enzymes and kill off any wild yeast the bees may have introduced to the hive, then add to fermenter.
1. Fill fermenter with cool water to the 23 litre mark and stir.
2. Rehydrate yeast & pour over the wort surface.
3. Aim for around 19*C fermenting temp, maybe pitch at 24*C and once it starts fermenting, cool to 19*C
4. Bottle when specific gravity has reached 1.012 (or two readings the same over 24 hours).

Sounds inviting mate! That ones on my list. . I am gonna go so crazy in autumn and winter when i can control temps way easier. Get 2 or 3 brews going at once.

Sounds something similar to what I'll be doing mate...brew on my happy friend!

I failed to mention...180g dex for bulk priming or just use carb drops = 2 x carb drops for 750ml bottles

Would just like to thanks Ed on his tip of putting the fermenter in a container with ice bricks. It's 30 odd degs up here today and the fermometer strip on the fermenter is reading 18degs. Looks like it is working a treat.

Cheers!

Kippo.

No worries Kip. If it's an ale yeast you're using there, don't drop the temp any more, the yeasts will stop doing their thing

Cheers, Ed

I've found that leaving the brew in the primary fermenter for extended periods (in normal temps) gives the final brew a 'medicinal' taste. I tried everything, local HBS guy suggested that the yeast may be running out of fermentables and consuming itself...resulting in bad aftertaste. I kegged earlier and the problem ceased. Never racked though.......

Yeh mate i know. Hoping to keep it down to about 20degs tmoz, even in 38degree heat. That would be good. Would't want things to stop happening!

Cheers, Kippo.

Shane

I don't think it is the yeast.

I believe that it is the trub (cold break, hot break and spent hops) that are breaking down and being digested by the yeast producing phenols

Dogger

With my last brew,i bottled it after 4 days in the fermenter,with a stable sg of 1014.The only reason i did this is because when i rang up The Jovial Monk home brew store and asked about what i should do with a stable sg reading,they said bottle it before the yeast cake turns to vegemite.Normally i would have left it for another 2 to 3 days,but now i am confused about what is right and wrong with the advice i got.

How long do you let it sit in the bottle before you drink it and does the yeast screw that up?

So, why do you think it does it in your primary.

Again, I don't think its the yeast but rather the trub etc

Dogger

I usually allow about 4 to 6 weeks before i drink my brews,this being the secondary ferment time that coopers uses.As far as whats in the trub and what it does to my brews, i wouldn't have a clue.