homebrewandbeer.com

Posted: **Thursday Sep 30, 2010 8:12 am**

squirt in the turns wrote:Any reason you didn't use the stove to heat the liquid you drained and add it back in? More important to get the temp up quickly, I guess?

Yeah, I did consider that but your assumption is correct - I went with the quicker option. Perhaps in the long run it might not have mattered or even been better that way but you live and learn.

Posted: **Friday Oct 01, 2010 5:59 pm**

Californian Common/Steam Beer.
3.8 kg Marris Otter
0.3 kg Caramunich 1
10g Magnum @ 60 min 15.6% AA
15g Northern Brewer (ger) @ 30 min 9.6% AA
15g Northern Brewer @ 10 min
Mash 66c

Wy-yeast 2112 cleaned yeastcake
Ferment 18c
20 ltr
IBU 40
OG 1049

Can't wait to drink, love this AG caper

Posted: **Friday Oct 01, 2010 7:14 pm**

lethaldog wrote: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 )

Did this one yesterday and recultured yeast took off in about 4 hours, good brew day will let you know how she turns out!!!

Posted: **Saturday Oct 02, 2010 7:28 pm**

What was your OG, Leigh?

Posted: **Sunday Oct 03, 2010 10:57 am**

bullfrog wrote:What was your OG, Leigh?

Ended up at 1.076, although i missed my volume and after the boil had 16 litres at 1.093 then added water to bring it back down!!

Posted: **Sunday Oct 03, 2010 11:29 am**

Definitely looks to be a winner. Have you brewed something along these lines before, or is it your first go?

Posted: **Sunday Oct 03, 2010 1:07 pm**

This was my first attempt at a tripel and my recipe was loosely based on info collected from a number of sites, Not sure how close to the real thing it will be but time will tell!!

Posted: **Tuesday Oct 05, 2010 11:05 am**

RUM57L wrote:
RUM57L wrote:
earle wrote:For my all malt brews with a lower attenuating yeast such as windsor a FG of 1015 is quite common. Your mix looks like a BE1 or BE2 which I have not really used much. While it only has a small amount of malt to push up the FG it also has the maltodextrin which is mostly non-fermentable. It will also push up you FG.

Have you done other brews with this mix with the kit yeast and what was their FG? Maybe a comarison will help.
Hi Earle,

I haven't used that mix before, although i have used be2 in a cerveza mix.. but that had extra fermentables in it also.. best to give it a few more days like you suggested i suppose

FYI,

Checked yesterday afternoon and looks to have dropped to 1012.. so the wait continues

Bottled on the 3rd Oct .. at 1010 after 2 days same reading

Posted: **Wednesday Oct 06, 2010 6:47 am**

RUM57L wrote:Saturday I ended up putting the following down:

Cascade Golden Harvest
Brewcraft #20 Malt + Booster 1kg
Used filtered water.
First time using Saflager yeast, pitched it 19 degrees.

Brew is around 22.5L and o.g was 1032

Checked the gravity yesterday afternoon, temp was 21 and reading was 1015.

Smells like beer although smells "sweet", straw in colour

There's only a slight "scum" around the top of the liquid, barely any foam on top of the wort & zero activity from the airlock (Which i know is not a true sign of fermentation) .. I'll keep an eye on the gravity to monitor but i was wondering if anyone would have an idea where this should end up?

Posted: **Wednesday Oct 06, 2010 7:07 am**

Another weds and another brew day!

Today just a crack at an easy wheat beer with a new yeast.

1/2 wheat
1/4 pills
1/4 trad ale
One early bittering Hallertauer 18IBU

corriander
orange zest
Wyeast 3942

mash 65 for 60 mins
OG 1050

Ferment 18 degrees and keg.

Posted: **Wednesday Oct 06, 2010 8:26 am**

RUM57L wrote:
RUM57L wrote:Saturday I ended up putting the following down:

Cascade Golden Harvest
Brewcraft #20 Malt + Booster 1kg
Used filtered water.
First time using Saflager yeast, pitched it 19 degrees.

Brew is around 22.5L and o.g was 1032
Checked the gravity yesterday afternoon, temp was 21 and reading was 1015.

Smells like beer although smells "sweet", straw in colour

There's only a slight "scum" around the top of the liquid, barely any foam on top of the wort & zero activity from the airlock (Which i know is not a true sign of fermentation) .. I'll keep an eye on the gravity to monitor but i was wondering if anyone would have an idea where this should end up?

I would expect it to go lower but as it is probably a bit warm for s-04 it may be having trouble fermenting out. Also the higher temp may cause a lager yeast to throw some funny flavours which you may identify as sweet. Until I had temp control I steered away from lager yeasts for this reason. Next time you might try US-05 which reportedly is quite good for brewing faux lagers at ale temps.

Anyway give it the ol' gentle swirl to rouse the yeast and see if you can get the temp down a bit to help the yeast finish the job. I'm not sure whether it would be worth popping a coopers kit yeast (ale yeast) to finish the job. How long has it been in the fermenter. Generally the first 60-70% of fermentation happens more wuickly than the last part.

Posted: **Wednesday Oct 06, 2010 9:42 am**

Hi Earle,

I put this one down on the 25th Sep .. so now its been in the fermenter for 12 days.
SAF lager yeast S-23 11g was the yeast used.

Cheers for your feedback, i'll check the gravity this afternoon when i get home from work and if it hasnt dropped i'll give it a swirl.
Would a wet towel help out?

Posted: **Wednesday Oct 06, 2010 11:04 am**

Wet towel can help, also a fan aimed at wet towel, ice bricks, bunnings pop up cooler....

I find lagers take longer to finish. When I do lagers there is 4 weeks between yeast pitching and bottling. I don't do extended CCing though. Its probably not fermenting for this whole time, I include time for yeast to clear.

Posted: **Friday Oct 08, 2010 9:02 pm**

elec wrote:Had another crack at a Red Ale, the last few come out too roasty for my liking so tried something simple and cubed this one yesterday, looks and smells the business
21L , no-chill.
82% BB Ale malt
13% Carared
5% Caraaroma
40g Styraian Goldings pellets @ 45min
30g EKG plugs @ 15 mins
Successfully procuring liquid yeast has proved problematic due to the tyranny of distance, ( and unreliable local freight companies) so will use either S-04 or Nottingham.

regards

Not up to expectations, pretty bland and tasting of f*ck all. . Hops were a bit old, and yours truly was too inexperienced/stupid to compensate for that , as well as the stripping capabilities of Notto. Colour is spot on though

Would oatmeal be out of order in this style to bring a bit of mouthfeel to the table?

Regards

Posted: **Friday Oct 08, 2010 11:12 pm**

elec wrote: Would oatmeal be out of order in this style to bring a bit of mouthfeel to the table?

Oats would go very well in that style.

Do remember that Irish Reds aren't supposed to be massively bittered, so don't be too disappointed that not too much of your hops came through. Give it a bit longer to age and see what you think of it; I often find that massively malt-driven beers can taste awful when fresh. Was half tempted to tip a mid-strength that I made a couple of months ago as it was cloyingly sweet -- was like a malt cordial. Tapped it again tonight to see how it was fairing and it's bewdiful.

Posted: **Friday Oct 08, 2010 11:29 pm**

after how! many brews dude

Posted: **Friday Oct 08, 2010 11:45 pm**

speedie wrote:after how! many brews dude

I'm currently half-way through my third, if it was me you were talking to.

Also, your obsolete and arcane use of exclamation points make your posts even more difficult to read than when you omit them.

Posted: **Monday Oct 11, 2010 7:21 am**

Coopers Australian Pale Ale
1kg Brew Enhancer 2
500gm Dextrose
US05 Yeast pitched at 23 Degrees
23L Brew O.G reading on my big hydro was 1110
Took a reading on my small hydro although it only goes up to 1060

Earle - gave the blue mountain lager a miss until later this week probally

Posted: **Monday Oct 11, 2010 10:35 am**

RUM57L wrote: 23L Brew O.G reading on my big hydro was 1110

Hey RUM, Looks like you had some undissolved goop in there making your readings high. Should have been about 1.050.

Cheers, Mat.

Posted: **Monday Oct 11, 2010 11:09 am**

matr wrote:
RUM57L wrote: 23L Brew O.G reading on my big hydro was 1110
Hey RUM, Looks like you had some undissolved goop in there making your readings high. Should have been about 1.050.

Cheers, Mat.

G'Day Mat,

I knew it was higher.. and everything was mixed through really well .. I even ran the tap before taking a reading and still got that high reading, i dont really believe my hydrometer .. it lies i reckon

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