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Sounds dangerous to me....another avenue for introducing bugs?

I have used S23 for a number of brews recently and have found that if you keep the temerature down; the sulfur smell is pretty much gone whilst it is still in the fermenter (ferment for 3 weeks at 12degs). It is faintly detectable after ...

It can get mighty cold 'down south' 12 degs might be possble in summer!

had a bottle from Celebration in Port Melbourne last week....a real Hoppy beer (hence the name) ... so one or two is nice....3 or four and you start to feel a little unwell. I'd really like to try their Sassy Red (Saaz hops)....but haven't seen it here. Anyone tried it?

Well...3 weeks in the fermenter @12 degs and 3 weeks in the bottle @16degs and I couldn't resist a try; I have to say this is a cracker. Best described as a Bohemian lager - with a real slap of Saaz!

Because it is heavily hopped (Saaz D isa really oily aromatic) it's a nice beer - but 1 750ml ...

A wise Wassa once told me that whilst 10-12 is ideal, the S23, it will take temps up to 18 degrees.

Bugger.....here is hoping it ain't too grapefruit!

Cheers Bizier,

Thanks for the info on the Riwaka - I had seen precious little info on SAAZ D - but it has amazing zing and a unique aroma that will do my Bot-Pils the world of good. I am really enthusiastic about what I'll get from this brew!

T

Shouldn't nazi have a captical 'N'? **runs**

I thinks it is hilarious how you brew (and care) he drinks (and apparently doesn't care too much!). Hope he knows what a lucky man he is?

Hi Anna, I'm no expert, but I'd be concentrating on keeping that daytime temp as low (and as close to the night temp) as possible! 10-12 is perfect for that yeast, but I suspect 7 degs is quite a daily shift for that yeast.

As a lager, I would keep them at that low temp as long as possible once ...

So this Brew has been 1 week in the fermenter at a very happy 12 degs.

This is the first true Lager I have made (w Lager yeast - as opposed to the ale yeast that come w Coopers Lager), and as such I have a couple of questions:

It has the (normal I understand) Sulphur smell of fermenting lager, the ...

You beat me to the question WardM,
Iv'e been wanting to add bittering hops to the brews that I have steeped grain in, to balance them up.....So yes, I think the kits are only balanced to the amount of fermentables that the kit calls for, but I also think, it is up to individual tastes!

My question ...

Cheers Warra - I like the sound of that! Twas just reading most recipes...14gm total seems to be a common amount of hops...and I doubled it!

I look forward to sharing the results.

Given the perfect conditions, I decided to lay down my first lager of the season. I have plans for a Euro Lager but it wants 12 weeks in the bottle - so I thought I'd put down an intermediate lager/Pilsner that I can start drinking in a little less time (maybe 6-8weeks).

1 Can of Coopers Candian ...

Thanks Wassa...

BTW do we know what the Saflager yeast in the Coopers Euro can is? I heard 189?

T

Cheers...what is everyones thoughts on Temp (I cannot get this lager down to 10-12degs) I CAN keep it at a steady 15ish degs (maxing at 19 over last month)...should I use the Saflager S23 - which is pretty temp sensitive, or use the Salager (189?) that comes with the Euro Lager, and is reportedly a ...

90gm is what I have ...not what I plan to use

Thanks - Just the Saaz is what I was thinking, quantities and timing is what I don't know.

T

Hi all,

Onto my third K&k(+) and given I don't have beersmith, though you all might be able to help me. I want to lay down my Easter brew and have the following:

1 Can of Coopers European lager
Saflager S 23
90gms of D Saaz Nz Pellets
90gms of Cascade NZ flowers
1 kg of LDME
1 kg of Dextrose ...

So... I bottled after two weeks - I'll let you know in 2-3 weeks how the Pale Ale turns out (I am hopeful, as all indication thus far a very good).

I purchased a new (2nd) hydrometer and decided to test it...and use the Cooper lager that came with the kit.

1 can of Coopers Lager
250g maltodextrine ...

Thanks Guys,

With the help of this site I am not concerned (2 weeks is up tomorrow) - but do like the 'science of brewing' and am keep to get an understanding of how the gravity changes over fermentation...and what 'me'alkihol' content might be... so a hydrometer is a must - that said - even after ...