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https://www.themaltmiller.co.uk/product/robs-belgian-witt/
I've got a Belgian Tripel planned for a week on Saturday. It's going to be left to condition for a couple of months to be enjoyed over xmas.
I bought ingredients for a Black German Pilsner, so I might alternate brewing that with the Belgian style Witt.
Edit: Unfortunately it didn’t turn out well. I bottled one 500ml & left it in the fridge & having tried it again today, it hasn’t improved & not really drinkable for me. Am glad I just did a 5.75L batch, although it’s disappointing poring it down the sink.
Fingers crossed I have more luck with the Black German Pilsner.
I'm planning another kveik brew but I've got a pouch of liquid yeast from Omega rather than the dried stuff I used last time. The pack suggests using the full amount but, given that it's kveik, this sounds like it could be a serious overpitch. A quick google brings up suggestions ranging from a single tablespoon to making a 2l starter (definitely sounds like overkill).
It'll be an IPA with an OG of (hopefully) 1.060 so not a big beer by any means. Aiming to get 23l in the fermenter. Have you used the commercial kveik strains before? If so how much would you suggest using?
OG of 1060 is borderline two packs anyway so I'd use it all.
I did use a commercial Kveik I'd have to check which one it was, it was a while ago. Managed three or 4 brews from the same pack by reusing the yeast from the fermenters. As regards stressing a yeast you can't overpitch, yeast doesn't like to be overworked in the lag phase, some of my better beers have been when I dump a wort straight on the yeast cake of a previous brew and it goes off like a rocket.
So you need to be planning your next brew right now to get your money's worth from the yeast. A jam jar full kept in the fridge will be good for a month at least.
My biggest problem was my 45w heater in my fermentation fridge wouldn't hold 35⁰C it only managed 30⁰C so I didn't really get the best out of it. It was fine,mine was a strain that was supposed to be fairly neutral so I wasn't expecting lots of esters. It was done in three days which was a bonus.
The yeast is Omega's hornindal - meant to give tropical fruit esters so I'm pairing it with some fruity American hops.
My fridge is only small so my 45w heater is fine for 35°C. I do fancy a bigger fridge though. I bought a fermzilla for pressure fermentation but I can't get it in the fridge with the gas posts on it.
I haven't brewed much recently so a quick turn around will be welcome. I finished off my saison last weekend and the Belgian blonde must be getting near the bottom.
So I got a Festival World Beer Kit - German Weiss Beer & it was nice & easy. For my 1st ever attempt at an Extract Kit...hopefully the final taste does not disappoint.
Will keep you posted how it turns out.
I've got an English IPA fermenting at the moment. I've mainly been focussing on American hops for IPAs before now so it should make a pleasant change.
Bandcamp
Bandcamp
Ended up with 18.5l of pilsner at 1048 and 22.5l of dark pils at 1050. Fermenting happily now.
https://www.brewolution.com/brewster-beacon-40-ltr.html
I've not heard of this brand as quick Google suggests it's a decent unit. I'd suggest doing some research into the different brands as, while they all basically do the same thing, there's quite a bit of variance in price, what comes with the kit etc. I think brewzilla and grainfather are probably the market leaders and David Heath (very well respected brewer on YouTube) likes both.
As for making it too easy - yeah, maybe. Great beer for minimal effort. What's not to like.
He's also done a series called "Brewing Bad" which is well worth a watch as it covers common mistakes in the brewing process.
If you're planning on getting a brew system then I'd say a corny keg would be a good idea. Be warned though, they tend to multiply. I've got 4 now - 3 19 litre and a 12 litre. Could do with another couple for aging in.
Have you thought about storage? I've got a chest freezer with a temp controller to keep it at 11°c that can fit all 4 kegs as well as some room for keeping a few cans and bottles chilled. At some point I'm going to make a wooden collar for it so I can fit proper taps but I've been quite happy with party taps and opening the freezer so far.
It's a good point you made though about them multiplying & the storage aspect.
I haven't thought about storage tbh, maybe it's worth starting off with a smaller corny keg that will fit in my fridge...I don't really want to start buying a dedicated fridge just for beers.
To be honest I'm not sure kegs are the way to go if you're not planning on going the whole hog and have dedicated, temp controlled storage. I think the 12l I've got is the smallest corny available and that'll take up a decent amount of room in a fridge especially with the gas and beer lines connected. I guess you could store it on its side and only attach the gas and beer lines when you want to serve but that sounds like lots of little faffs rather than the one big faff that is bottling.
I think in your shoes I'd be more inclined to look at ways to take the hassle out of bottling. It's not something I've looked into but there are various tools etc that are meant to help with the process.