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VIC-Xmas 2016 Case-Swap Recipe (Cocko's place)


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#341 Mardoo

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Posted 02 February 2017 - 10:34 AM

$179

#342 TheWiggman

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Posted 05 February 2017 - 03:22 PM

FINALLY got hold of some 3787 fresh off the boat. I made a 2.8l starter in a 3l flask and that was a mistake - it went completely bezerk and I had to clean the mess up about 4 times (hated seeing that creamy yeast go straight down the drain would have been at least 30ml).
Pitched today. Drum roll please...
1.069
I'm doing one with some D2. It'll be interesting to see if this lends a difference. Geez it tasted ballsy in the hydro sample though, bold and almost burnt, bitter as all hell.

#343 TheWiggman

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Posted 23 February 2017 - 08:18 AM

Attenuated like a mo'fo', got to 1.005. One of the finest smelling brews in a fermenter, nay one of the finest smelling brews. I got heaps of that D2 splendour and it had quite a dank burnt biscuit character which I'd attribute to the reduction. Taste-wise, oh man. I sucked down some froth from the hose used to bulk prime and didn't get any harsh bitterness, it was flavour country.
To be honest I was of the opinion that these swap day brews would be a bit of a hack job. I'm pretty pedantic about process and control etc with my system and thought this would be a fun attempt at knocking up a beer. Wrong, this has all the calling cards of a competition beer and I can't wait to try the finished product. Good job lads.

#344 booker_h

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Posted 28 February 2017 - 10:55 PM

Out of interest, are you staggering the Candi additions or adding them in a bulk lot? Also, when? I assume fairly close to FG.

Edit - grammar

Edited by booker_h, 28 February 2017 - 10:56 PM.


#345 technobabble66

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Posted 01 March 2017 - 09:14 AM

Not sure what everyone is actually doing but in theory it's better to add the ~1kg of syrup in two 500g additions split a few days apart.
So after ~70-80% of the SG points are chewed through I'd add the first lot, and when the SG drops back down to the same level I'd add the second lot. And then maybe start raising the temp slightly at this (2nd) point to help the yeast finish it all off.
Conveniently, Martin split our D2 into ~500g tubs, so it should be easy for us to split it into 2 additions.

#346 TheWiggman

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Posted 01 March 2017 - 09:56 AM

Did you actually do this Stu? I bought mine locally and tipped it all in at 1.015 or thereabouts. I have read the practice is to introduce it over a few days but I had a single 1kg pouch so would prefer not to open the fermenter more than once.



#347 technobabble66

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Posted 01 March 2017 - 10:05 AM

Nope, not done yet. I've had a few infection issues so most of summer has been taken up trying to re-sanitize everything
Will start the starter batch for the WLP-530 cake v soon!
Then intend to do as I described above.

#348 malt junkie

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Posted 01 March 2017 - 11:56 AM

I tasted the second runnings beer from the swap last night. I'd brewed it with WLP-545, and half a kilo of Amber. I don't think it has peaked just yet but initial tasting was superb, this may well be comp worthy in a few months.

 

Mike 



#349 technobabble66

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Posted 20 March 2017 - 09:58 PM

... Drum roll please...
1.069

Same.

OG=1.069.

 

Pitched today onto a (slightly small) WLP-530 yeast cake. Pitched at 23-24°C, slowly letting it drop to 19°C over the next 12-24hrs. hopefully it'll cope ok with that and not go to sleep.

Just to annoy MHB et al, i used a drop of olive oil and some H2O2 along with some vigorous stirring/frothing to hopefully optimise the oxygenation/preparation of the yeasties (given i don't have O2).

 

Smell and taste of the hydro sample was fantastic. Bit sad the OG is a little low, but i'm hoping the few grav points short won't be a biggie.

Fingers crossed it'll stay infection-free  ;)


Edited by technobabble66, 20 March 2017 - 09:59 PM.


#350 TheWiggman

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Posted 21 March 2017 - 01:20 PM

Don't forget it's got 1kg to go of that sweet sweet Candi, still makes for a strong drop thanks to the insanely long rest around 60°C during the 'ramp'.
Crossing my fingers it doesn't end up as a Westy Barnyard.

#351 technobabble66

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Posted 21 March 2017 - 01:44 PM

Yeah, it's meant to hit 1.076 from the straight grain. I actually couldn't remember if it was 1.079 or 1.069, but pretty sure it was '69 (, dude) given yours was also.
Krausen was formed & 1" thick within 3 hrs. Dropped it down to 20*C overnight and it still managed to fill the 8L headspace and had pushed on the glad wrap some time during the night. Came back to it an hour ago and it was back to pushing on the glad wrap and starting to blow through.
So I've dropped it to 19*c to see if that'll subdue it a little.
Fucking yeast.
SG down to 1.054 already. That's 15 points in ~15 hrs after pitching. Not bad!
Must be the H2O2

#352 malt junkie

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Posted 21 March 2017 - 01:48 PM

Question! Looking at bottling later this week. Thought crossed my mind, could candy syrup be used for carbonation. If so, has anyone done this? And at what rate? Beerperiment??

#353 technobabble66

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Posted 21 March 2017 - 01:50 PM

And it won't be too barnyard. My dodgy funnel had ~18% syrup in it (this has ~13.5%) and seems totes fine.

#354 technobabble66

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Posted 21 March 2017 - 01:52 PM

Question! Looking at bottling later this week. Thought crossed my mind, could candy syrup be used for carbonation. If so, has anyone done this? And at what rate? Beerperiment??

Can definitely do.
I think CandiSyrup inc have information on the website for this.

FG?

#355 Mardoo

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Posted 21 March 2017 - 02:01 PM

Yes, I've carbed a few times with candi syrup, and yes, as TB66 noted, the Candisyrup Inc website gives guidelines.

I'd add, just as a side-note, as it's not so applicable to this beer, that using sugars with flavour for bottle-conditioning seems to extend the time needed for bottle-conditioning. This is my opinion based on my experience, but after about 20 batches worth of experimentation, it really seems the flavours need more conditioning time to integrate than the same beer bottles with dex.

Edited by Mardoo, 21 March 2017 - 02:33 PM.


#356 malt junkie

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Posted 21 March 2017 - 02:19 PM

CG(current gravity)1010, gave it a a second hit of fresh yeast Friday just gone was @1014 I'll give it a rouse tomorrow see if it moves any further hoping to bottle Saturday.



#357 Yob

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Posted 21 March 2017 - 03:42 PM

CG(current gravity)1010, gave it a a second hit of fresh yeast Friday just gone was @1014 I'll give it a rouse tomorrow see if it moves any further hoping to bottle Saturday.


Just put in one of those big shiny silver bottles.. Job done

#358 malt junkie

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Posted 21 March 2017 - 04:51 PM

Just put in one of those big shiny silver bottles.. Job done

Not a bad idea, and I do need to finish that keezer collar, I also hate bottling. :huh: ........hmmmm

 

Ot Yob still no Nelson?



#359 Yob

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Posted 21 March 2017 - 05:40 PM

Nope, sorry been too busy to ask or even split anything, hypothetically