What are you brewing?

[RUM57L]

G'day Earle,

No your right, I made a mistake the extract tin was 1.5kg. I'll have to edit the post to reflect.

Thanks for the link to the yeast page, pretty informative and seems like it'll do the job, i guess there's a little more in that brew to work through but should come out ok.

Temps have been pretty constant at 22 degrees and the link shows a range of 15 - 30.

As you can see i used your tip on the hops

[lethaldog]

Bottled my trippel today and taste test out of the fermenter was very promising, will update in a few weeks when i sample a stubbie!!!

[billybushcook]

As mentioned in another thread, I put down a beer yesterday using PH stabeliser for the first time & it went swimmingly well, it was 10 points higher in my OG & was a nice clear wort.
Hang'n to see what the difference is in the final product.

recipe 23L.

4Kg Pale Malt.
0.5Kg Wheat malt.
0.5Kg Flaked maize.

Mash @ 64 - 90mins

18g Galaxy Flowers (14% AA) - 60 Min
15g Amarillo pellets - 5Mins

S-04 yeast - 24hr starter on stir plate.

Pre boil Grav. - 1.050. (actually 1.030 @ 70deg)
I can't measure my OG properly because my hydrometer will not read above 1.040 but it would have to be a point or two higher than the Pre Boil grav,

Cheers, Mick.

[lethaldog]

Do yourself a favour mick and get a refracto, best move i ever made and id be lost without it now!!!

[bullfrog]

Either that or get yourself a decent hydro. Think I paid $7 for mine from my LHBS and it could be used to test the OG on an RIS if I wanted to brew one. Been looking at getting myself a refractometer but I'm not entirely convinced of its worth considering that you can't use it to test a brew's FG properly...or have I got that all wrong?

[chadjaja]

Best thing I've bought in a while is a two piece hydro tube after melting my old one with too hot wort

The new one is much thicker and comes apart for cleaning so tasting samples out of the fermenter is far more sanitary. Cost all of $5 too

I must get around to testing the ph of my mash water and seeing if I really need to modify it although my beers taste fine, I hit SG's and if it aint broke I probably shouldnt fix it. You make up a starter with dry yeast? Are you only using half a pack at a time and culturing more as just hydrating a dry pack should be clearly enough for a 23L batch of that gravity. Do you do that often and what FG's and attenuation are you getting?

[billybushcook]

Do yourself a favour mick and get a refracto, best move i ever made and id be lost without it now!!!

Has been on the Christmas list for a while.

I must get around to testing the ph of my mash water and seeing if I really need to modify it although my beers taste fine, I hit SG's and if it aint broke I probably shouldnt fix it.

I thought that too until I tested it & started looking at my efficiency, then I realised that pool PH is higher than a mash (my water is actually about 7.8 )

. You make up a starter with dry yeast? Are you only using half a pack at a time and culturing more as just hydrating a dry pack should be clearly enough for a 23L batch of that gravity. Do you do that often and what FG's and attenuation are you getting?

It's mainly aimed at re-hydration & getting the yeast ready to go to work with a bit of nutrient & 500ml of wort using LDME, but since using the stir plate (last couple) it builds up cells as well,
My FG's for this yeast often come down to 1.008, using S-23 I can get them even lower, Ivé had one go as low as 1.004 with S-23.

Mick.

[lethaldog]

Either that or get yourself a decent hydro. Think I paid $7 for mine from my LHBS and it could be used to test the OG on an RIS if I wanted to brew one. Been looking at getting myself a refractometer but I'm not entirely convinced of its worth considering that you can't use it to test a brew's FG properly...or have I got that all wrong?

For me the refracto is great on brew day cos you can get an accurate measurement at higher temps, not sure about fg as i usually do use my hydro by then cos the temps are down but i dont see why you couldnt get accurate fg, anyone with more knowledge about them than me though might be able to give us the correct answer!!!

[bullfrog]

My understanding on refractometers is that they gauge their readings by the refraction that the sugar in solution refracts the light in a certain way, but ethanol refracts light in a very different way that refractometers aren't calibrated to measure so they become useless once any fermentation has become. That's just knowledge that I have gleaned from reading though, never actually used one, so may be well wrong.

At the end of the day, I don't so much care about pre-boil gravities as I'm not going to compensate a low brewhouse efficiency with extract, despite any reading, and if I get a high reading then I just age it a few weeks longer and warn mates about its potency before they touch the taps.

[billybushcook]

My pre boil gravity was important because it was 10 points higher than usual, this meant my hop utilisation changes.

Cheers, Mick.

[bullfrog]

Very good point, Mick. Think I've been convinced enough to buy a refractometer.

[squirt in the turns]

Got this one in a no-chill cube ready to go as soon as my 5L starter of Wyeast 2278 Czech Pils is up to it:

Recipe: FTL Bo Pils
Brewer: Matt
Asst Brewer:
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 19.00 L
Boil Size: 24.39 L
Estimated OG: 1.048 SG
Estimated Color: 5.9 EBC
Estimated IBU: 38.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Weyermann Pilsner Malt (3.1 EBC) Grain 100.00 %
28.00 gm Pearle [8.50 %] (60 min) Hops 32.1 IBU
25.00 gm Saaz [4.00 %] (15 min) Hops 6.7 IBU

Mashed at 64 degrees for 75 mins (lost a degree somewhere in the 75 mins but I'm not worried about that). Beersmith said to decoct 4.5L to raise the temp to 75 for mash-out, I actually only hit about 72/73, so will adjust next time.

Pre boil SG was 1.039, 1 point over the estimate. Will meaure starting gravity before pitching yeast.

I normally dunk my NC cubes in the pool for a few hours, but I finished this one so late at night that i didn't have time. I'm not comfortable leaving a cube in a communal pool overnight. Will be interesting to see what affect this has on clarity or stability. I've never fined, filtered or used polyclar, but this one might get all three (if I can get a filter for xmas). The finings will be agar agar - which could get interesting.

[rotten]

Yesterday I received my 1469, tomorrow I receive Timothy Taylor Landlord grain bill & hops to be brewed this weekend. Seriously can not wait. I can't get original around here so I only have my own interpretation of the good doctors advice to go on.
Cheers in advance doc.

[lethaldog]

Had a sneaky little taste test last night and she is deffinately a winner, could do with a little more time obviously but still great and i would say it was pretty much bang on compared to a chimay trippel!!!

[lethaldog]

Bottled my trippel today and taste test out of the fermenter was very promising, will update in a few weeks when i sample a stubbie!!!

Sorry this should have been the quote in the last post but buggered it up due to my awesome computer skills

[wrighty]

Had a sneaky little taste test last night and she is deffinately a winner, could do with a little more time obviously but still great and i would say it was pretty much bang on compared to a chimay trippel!!!

Congrats Lethal ,
Chimay trippel yum oh. Sharing is caring any chance of posting up the recipie

[lethaldog]

Been playing with a new recipe for a Chimay Tripel, probably gonna do it this weekend

Type: All Grain
Date: 7/09/2010
Batch Size: 19.00 L
Brewer: Leigh
Boil Size: 26.00 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.90 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 78.03 %
0.16 kg Aromatic Malt (51.2 EBC) Grain 2.55 %
0.12 kg Cara-Pils/Dextrine (3.9 EBC) Grain 1.91 %
50.00 gm Goldings, East Kent [5.00 %] (90 min) Hops 29.8 IBU
20.00 gm Goldings, East Kent [5.00 %] (5 min) Hops 2.2 IBU
20.00 gm Hallertauer Hersbrucker [4.00 %] (5 min) Hops 1.8 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.10 kg Candi Sugar, Clear (1.0 EBC) Sugar 17.52 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale



Beer Profile

Est Original Gravity: 1.081 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.98 % Actual Alcohol by Vol: 0.65 %
Bitterness: 33.8 IBU Calories: 90 cal/l
Est Color: 10.5 EBC Color: Color


If it turns out half as nice as the Chimay ill be happy!!
Was gonna use the wyeast as stated but i think i may even go get a few stubbies and use that yeast ( what better excuse to give the boss )

[elec]

Weizen
62% Wheat
19% Pils
19% Vienna
Mash @ 63 degC for 60mins
Halletauer Mittelfreu at 60 mins to 16 IBU
No Chill
WB06 @ 17 degC for 7-9 days

Is good.

[chadjaja]

Just finished an oatmeal stout

Mashed high and toasted my flaked oats before the mash. My 1028 starter of some old yeast wont fire up in time so I'm going with a pack of danstar Notty that the mrs is bringing home instead. Even though it attenuates more based on my grist and mash temps it shouldn't dry out too much I'd think.

Looking forward to this one as an alternative to the house choc porter Im getting sick of.

Brew day smelt great and only had a slightly stuck sparge due to the 'gummyness' of the oats I assume.

[RedAle]

19L of Celtic Red Ale(15L drum Brewers Selection + 4L of Water)
12 grams Goldings Hops(Morgans, steeped in a cup of boiling water for a few minutes before adding)
Dry Ale Yeast(Safale s-04)

Hope it turns out, temperature is high in my unit!