I brewed today!

Mark D Pirate said:
think i'll get time to make the keggle up in next few weeks , would be bloody nice to just cube half a batch and put other half straight into FV
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Just quickly you'd need a 10l cube eh and change bitterness hops post 20min that's what I've done but, the cubes I've done some have turned out too bitter! So need to experiment on clarity side a things I know your looking into Golden Promise that bre I No chilled basic brew hops were perfect not over bitter and cleared to see through so that's that maltster so no worries with Thomas Fawcetts Maltster Golden Promise with no chill. I stalled fermentation at 1.020 with that brew! To high mash in 68c remember that she's a reliable extraction malt. Don't know if this helps ya anyways happy brewing bloke!;)
 
The Golden promise brew is already in bottles !
Plan with keggle is to still run high gravity boils (condensed wort ) and get 2 x 15 l cubes filled , dilute those into FV for 2 batches every brew day !!
For my darker / heavy winter beers it will be single batch only as my house stout has an OG of 1.069 and uses a close relative of hops for extra winter warming capability
 
Mark D Pirate said:
The Golden promise brew is already in bottles !
Plan with keggle is to still run high gravity boils (condensed wort ) and get 2 x 15 l cubes filled , dilute those into FV for 2 batches every brew day !!
For my darker / heavy winter beers it will be single batch only as my house stout has an OG of 1.069 and uses a close relative of hops for extra winter warming capability
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Cube I use is 23 lt full volume they expand a bit and will keep their blown out Sape if u don't release pressure once cooled. In past I've used 20 min hops into cube and then dry hoped to great success. I did do one hop tea and pitch but haven't experimented with this much. I'd love a 15 lt cube I could scale up my recipes to fit in and cube 15 at 0 min then chill rest to fermentor 21 lt. It would be maxing keg but I think she'd cope.
 
Release pressure ? There shouldn't be pressure !! cooling liquid will contract by about 4% from boiling .
The other no chillers I know use a knee or ratchet strap to purge all air from cube then seal it until it goes to FV
 
Mark D Pirate said:
Release pressure ? There shouldn't be pressure !! cooling liquid will contract by about 4% from boiling .
The other no chillers I know use a knee or ratchet strap to purge all air from cube then seal it until it goes to FV
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Yep I rack 0min wort to cube push knee into side of cube against door frame but mmm hang on mmm yep it's been some time in my memory I remember the cubes expanding and releasing pressure as cooling I did 3 no chill brews before going back to no,chill as winter was coming and bitterness expressed itself. You got me thinking now Mark I'm sure I had them bow outta shape and released pressure after awhile to resume normal shape. All I know is I wacked hot wort into cube at flame,out squeezed,all air outta cube then tightened lid . here is pick of my faithful cube. I,was gunna take it camping for water drum but couldn't find bung.
 

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No pressure champ , partial vacuum .....exactly the same as the pop top seal on jams , preserves ect .

I've been looking at the heavy square ones for myself , LHBS sells them with a fresh wort kit for $60 ....pricey brew but does get a good quality cube in the price
 
Today I brewed a Newcastle Brown Ale recipe that I found online. Like I said yesterday, it called for torrified wheat. I used flaked wheat instead. Less than 8 hours after pitching the yeast (S-04, dry pitched), my air lock is burping at less than a 5 second interval. I think I'll be setting up a blowoff tube tonight!
 
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jeffpn said:
Today I brewed a Newcastle Brown Ale recipe that I found online. Like I said yesterday, it called for torrified wheat. I used flaked wheat instead. Less than 8 hours after pitching the yeast (S-04, dry pitched), my air lock is burping at less than a 5 second interval. I think I'll be setting up a blowoff tube tonight!
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She's gunna be a gusher ha ha:p
You brewing an Aussie brew there Jeff watch out you just might wanta move over here ha ha.
I was scoping out me local liquor store here at the current styles and I see my local top drop Matilda Bay brewing aka carlton united breweries has a new fat yak range a "Wild Yak pacific ale" I feel a clone coming up:D
 
That's an English style mate ....
S-04 has a reputation for stalling short of true FG , make sure to bump temps up at 75% of expected attenuation to avoid bottle bombs or excess carbonation if bottling
 
Thanks. Attenuation is never an issue for me.
 
I used the flaked wheat I bought as a backup.
 
Mark D Pirate said:
That's an English style mate ....
S-04 has a reputation for stalling short of true FG , make sure to bump temps up at 75% of expected attenuation to avoid bottle bombs or excess carbonation if bottling
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Supposed to finish at 1.011. Sitting at 1.010 right now. No bumping required.
 
I brewed today, brewed a irish red ale and made home made pizza again, been hard at it since 10 am, haven't stopped yet lol
 
Dang it! I forgot to take a picture of our home made pizza yesterday. We made the dough and baked it on the pan and then put it directly on the rack as soon as it was able to keep its shape. Much better that way. That was the first time we tried that.
 
I tried a different way too and recipe, added a 1/4 cup dme but started using a true pizza screen, its hard to work with you need a drier dough but I got it working, Ill upload picks to the other thread soon
 
Doesn't really count as brewing but just threw another 25 g of Citra into my Little Critters pale
3 C hops and some Amarillo so should be a pretty aromatic final beer
 
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