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I've already started with corny kegs but I bought the pressure barrel before I got them and thought a porter was a good candidate for it. Might look at upgrading the tap as I intend to keep using it for porters and stouts.
I'm about to keg an IPA I've had cold crashing since Sunday. Wasn't meant to be left that long but I needed a new siphon tube and DPD have been messing about with delivery.
This'll leave the fermentation fridge empty. Hopefully going to be brewing on Saturday. All kegs are full at the moment so I'm going to do a lager. There should be a spare keg needing filling when it's done.
Lightweight in terms of flavour or ABV?
Citra, Amarillo, cascade, Simcoe, Sabro, Equanot, comet, Mosaic, Nelson, Rakau, Waimea.
I was going to do a Czech Pilsner and do the full lagering process but I needed to do 2 stage starter and forgot to set it going on Thursday. Rather than underpitch I'm forging forward using skarer kveik. It's meant to be a neutral, clean fermentation even at higher temps so should produce a decent lager-like beer. Going for 30°c for fermentation.
First time using the coil chiller - completely changed brew day. Yeast has been pitched already, would normally be waiting until tomorrow morning. Think I need to set up a recirculating system though. I'm very conscious of how much water I used.
With it being kveik I'm expecting activity in the next few hours. Brew fridge is holding steady at 30°c - could push it higher but, despite promises, I'm wary of introducing any esther production in this brew.
I took a sample to get the OG and left it on the side. It was a little cloudy but not too unusual at this point in the brew. Went back in the kitchen a little while later and it's cleared really well but the sediment is light and fluffy not like the heavy, fine trub I've encountered before. Might just be that I've not left a sample out for any length of time before but it looks odd. I'm assuming it's from the pilsner malt - @hywelg any ideas ideas?
The kveik didn't take off like I expected but it's going well now. No real krausen yet but I'm hoping it'll develop. The guy I got the yeast from recommended top cropping the skare.
My Proper Job clone from July is beginning to look ok though, another couple of weeks in the bottle and it'll be really good.
Just getting back into brewing after having my brew fridge requisitioned for extra food capacity during lockdown, will be trying to brew once a month at least from now on.
Good luck with the dubbel. I've got some Belgian yeast on order for either a dubbel or blonde. Can't seem to buy light candi sugar at the moment so I'm going to have a go at making my own.
1) Just want to check that 5.75L of water is what should be adding?
For the Mosaic IPA I used cold tap water, but this time around I will try bottled water. Cheers!
To reduce sediment:
a) Leave in the fermenter for a period after fermentation, so maybe two weeks in total possibly more
b) Chill after fermentation if possible, this will encourage sediment to drop out; and
c) Transfer to a bottling bucket before bottling to leave the sediment behind in the fermenter.
The difficulty with brewing such short lengths is that you will lose a relatively high % to sediment etc.