What are you doing with homebrew today?
- Thread starter BOB357
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The porter held at 1.014 (ABV 4.73%) so I kegged that plus a couple of 1 litre bottles.
Cleaned and sterilised everything.
Found a few more empty bottles that I had overlooked so straight on with the next brew a week earlier than expected. Another briefish cold snap expected so I plumped for getting it underway as this worked last time around.
I appear to have adapted my go too budget Irish Stout into an Irish Extra Stout - just in range at 1.054 OG. I have had better results with this when making it stronger. My attempt at a 'light stout' was not one of my greatest ideas.
Cleaned and sterilised everything.
Found a few more empty bottles that I had overlooked so straight on with the next brew a week earlier than expected. Another briefish cold snap expected so I plumped for getting it underway as this worked last time around.
I appear to have adapted my go too budget Irish Stout into an Irish Extra Stout - just in range at 1.054 OG. I have had better results with this when making it stronger. My attempt at a 'light stout' was not one of my greatest ideas.
Found that FG beer from 2 bays cheers @Mark Farrall also found out from the lovely lass that served me that their store (Dan Murphy's) is the busiest in Aus 
(bloody hell Sunny Coast) !
What's the syrup for well a brewer is always thinking i say gunna chuck some in that cider I did and back sweeten her in the keg.
Will do some measured amounts into a volume and scale up for the keg.
Will also douse it with SMB and see it we can keep the referment at bay.
The label says no Artificial flavours colour or sweeteners
(bloody hell Sunny Coast) !What's the syrup for well a brewer is always thinking i say gunna chuck some in that cider I did and back sweeten her in the keg
. Will do some measured amounts into a volume and scale up for the keg.
Will also douse it with SMB and see it we can keep the referment at bay
.The label says no Artificial flavours colour or sweeteners
This looks pretty cool lol
Anyhow
Left is 20g syrup/100ml centre is 16g right is 10 and that is the concentrate glass far left (edit right).
I'm liking the 16g/100ml
So going on 1100ml 11×16 = 176ml to keg on transfer.
That 1100 is with 1lt losses in trub and beer samples.
Anyhow
Left is 20g syrup/100ml centre is 16g right is 10 and that is the concentrate glass far left (edit right).
I'm liking the 16g/100ml
So going on 1100ml 11×16 = 176ml to keg on transfer.
That 1100 is with 1lt losses in trub and beer samples
.
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I bottled m47 golden strongish..
But not happy with the taste and measurements (will update my recipe thread just now), so put everything in 1 litre pet bottles and am delaying my next brew
But not happy with the taste and measurements (will update my recipe thread just now), so put everything in 1 litre pet bottles and am delaying my next brew
Ah that sux your thinking yeast maybe the issue?I bottled m47 golden strongish..
But not happy with the taste and measurements (will update my recipe thread just now), so put everything in 1 litre pet bottles and am delaying my next brew
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I'm thinking maybe the wort was still a bit on the hot side when adding to the yeast and I stressed it
Or not enough oxygen, but I poured from pot to fermenter on top of yeast, so I can't really see it
Or something else came in during overnight chill.
Taste is a bit like a previous failed batch of cider that was fermented very warm with M47 (30 degrees or so), although the batch of beer at the same conditions was fruity but nice
Transferred my Dunkel. Reason? My fermzilla was losing pressure since yesterday. It was inside so no reason for a drop due to temperature or anything. I was afraid that if it was losing pressure oxygen would suck In (maybe irrational, please let me know if so). Gravity hasn’t changed since Thursday. So filled my 2.5 gallon keg. Still have enough for the smaller keg but that keg has beer in it since I was planning on not transferring for another week. As for the sample, it tasted done…It will lager for a while anyway.
I bottled m47 golden strongish..
But not happy with the taste and measurements (will update my recipe thread just now), so put everything in 1 litre pet bottles and am delaying my next brew
How long ago did you package it? Maybe it needs some cellaring time? Don't give up on it!
I gathered up gear for tomorrow's bottling session--the Dubbel. I like to bring the fermenter inside the night before, to give it a chance to settle out again after I agitated it from carrying.
This is the beer I talked about a while back where I didn't think the yeast would take off. After 2-1/2 days, it did take off, and fermented nicely. I had pitched 2 packets of rehydrated Lallemand Abbaye. The fermentation was active, but didn't blow into the blowoff tube. I started at 68F for a few days, and let it rise to about 73. The OG was 1.065, FG just measured at 1.007 (my mash temp was a few degrees under target, and I added a pound of Muscovado to the boil). About 89% apparent attenuation. Hydro sample tasted very good, with nice stone fruit notes.
I plan to carb to about 3.2 volumes, so will be using swing tops.
This is the beer I talked about a while back where I didn't think the yeast would take off. After 2-1/2 days, it did take off, and fermented nicely. I had pitched 2 packets of rehydrated Lallemand Abbaye. The fermentation was active, but didn't blow into the blowoff tube. I started at 68F for a few days, and let it rise to about 73. The OG was 1.065, FG just measured at 1.007 (my mash temp was a few degrees under target, and I added a pound of Muscovado to the boil). About 89% apparent attenuation. Hydro sample tasted very good, with nice stone fruit notes.
I plan to carb to about 3.2 volumes, so will be using swing tops.
Don't hate me too much doing something that breaks my heart today
Throwing out that pressure fermented NZ comparrison pilsner.
Gotta use that keg for my cider goes against my ethos of dumping perfectly good beer.
I'll get to bottling my other beers to give away.
In she goes
Added 177ml blackcurrent juice to keg along with SMB and 30ml of biofine
Looking forward to what this tastes like in a few days
Throwing out that pressure fermented NZ comparrison pilsner
.Gotta use that keg for my cider goes against my ethos of dumping perfectly good beer.
I'll get to bottling my other beers to give away.
In she goes
Added 177ml blackcurrent juice to keg along with SMB and 30ml of biofine
Looking forward to what this tastes like in a few days
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Sucks manDon't hate me too much doing something that breaks my heart today
Throwing out that pressure fermented NZ comparrison pilsner
Gotta use that keg for my cider goes against my ethos of dumping perfectly good beer.
I'll get to bottling my other beers to give away.View attachment 23636
In she goesView attachment 23640
Added 177ml blackcurrent juice to keg along with SMB and 30ml of biofine View attachment 23639
Looking forward to what this tastes like in a few days View attachment 23638
Let’s have a moment of silence for Ben’s perfectly good dumped beer.
I poured another Helles in honor
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It's carbing in pet bottles.....
We'll see if it is drinkable in a week or so.
It definitely was an infection, but taste was not too bad, so fingers crossed.
Cleaning my fermenter today with whatever I can find (already used puro oxi).
Of course it had to be the speidel
Not the stainless milkcan that I could have boiled or the old el cheapo bucket that I would have relegated to the garden.
So cleaning today and deciding on a new brew.
And trying to find an earth leak that trips my inverter
If you still had positive pressure, nope, ain't nothing going in as long as something's coming out. Even when it gets down to ambient pressure, nope. Pressure outside has to be greater than pressure inside (vacuum in the fermenter) for air to go in. That could happen if it cooled after it bled down completely. I don't see it changing temperature that radically unless you moved it back out to the garage or changed your thermostat setting in the house.
Whaddaya reckon, bad or pinched o-ring? I've found that if I overtighten the lid on my FF-7.9, it'll leak around the lid o-ring rather than pushing through the air-lock. So, if I see krausen and no bubbling in the air lock, I back off the lid a few degrees of rotation and that usually fixes it right up.
As long as there's active fermentation, there will be enough CO2 produced to keep a blanket on the beer. Air is lighter than CO2 and can't get to the beer until it fully mixes with or displaces the CO2. You have a little time if you need to take the lid off to check the fittings for leaks. If you still feel uncomfortable with that, turn your CO2 regulator down to a very low pressure, just enough to feel/hear it flowing, and hang the hose in the mouth of the fermenter. That will keep it filled with CO2 to displace any air that wants in.
Bottled the Dubbel today. Racked a little under 5 gallons to the bottling bucket, added sugar to carb to 3.3 volumes, and filled 37 Grolsch swing tops. Plus enough left over to fill a couple 6 oz. bottles. They're packed away in cardboard boxes to keep the light away. (Boxing Day?)
This is a big beer so it might take a couple months to condition.
This is a big beer so it might take a couple months to condition.
Now that my ferm chamber is free I removed the old controller and installed the new setup I just built. I filled a Brew Bucket with about 5 gallons of cold tap water and set it up in the chamber with the temp probe in the thermowell. This is controlled by the Inkbird on the right. I set the Inkbird higher in temp to ensure the heating would go on, then set it lower to see if the freezer would start. Works great. I just let the probe for the second Inkbird (left) hang free inside. When I have 2 fermenters in the chamber that second probe will go in fermenter #2 and monitor its temp. When there's only one fermenter I can leave the second probe hanging free (monitor air temps FWIW).
