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Frequently Asked Questions For The New Brewer


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#281 Phillip Island Brewer

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Posted 23 July 2014 - 02:38 PM

Thanks guys ill put a sleeping bag around it tonight when I get home. The missers will love that ey! Watching me tuck my beer into bed haha!!

#282 blaino

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Posted 02 August 2014 - 02:29 PM

Hi all.

I'm pretty new to brewing so forgive me if the question is a bit silly. For those who bottle do you bulk prime straight from the fermenter or do you go to a cooling cube for a few days first? I am just thinking if I bulk prime straight from the fermentor that is one less vessel that could give my beer an infection. Any opinions? Thanks

#283 technobabble66

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Posted 02 August 2014 - 03:21 PM

Not sure exactly what you're referring to with the "cooling cube" but the bulk priming thing is pretty straight forward: 

Put the correct weight of dex/sugar into the priming bucket (use a priming calculator).

Pour in a few 100mls of hot boiled water & stir to dissolve the sugar.

Using a hose, drain the fermenter into the priming bucket, leaving the trub, etc, behind. Be careful to not splash the beer to minimise oxidising it.

Stir gently to ensure all dex/sugar is mixed in.

Then gradually fill the bottles from the bucket. No time delay required; straight from Fermenter Vessel to Priming Vessel to Bottle.

 

Obviously easier to use a bucket with a tap, so a large enough cube with an already attached tap could also work.

Technically you can mix your dex/sugar solution straight into the Fermenter, stir carefully, then fill the bottles from there. However i'd suggest you'll stir up too much crud doing it like this; though you'd use one less vessel so less risk of infection, blah, blah.

 

Are you referring to secondary fermentation, re: using the cooling cube for a few days? If so, depending on what sort of beer you're doing, i wouldn't bother.

 

Hope that helps.



#284 Bribie G

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Posted 02 August 2014 - 03:34 PM

Are you using glass bottles or the "standard" brown 740 / 750 ml PET plastic bottles?



#285 blaino

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Posted 03 August 2014 - 10:32 AM

Thanks technobabble. Yeah I was talking about settling for a few days just to get rid of a bit more sediment with some finings. And Bribie I am using glass. I want to bulk prime to get a bit of carbonation consistency

#286 Kale

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Posted 25 October 2014 - 06:58 PM

This may be covered in here but I've read the thread and don't remember seeing it when i was first starting off. I've just done a batch of coopers dark, and i ran out of dextrose when filling the fermenter so I'm about 400grms dex and 600grms castor sugar. I've got this weird taste that I'm hoping someone can pick.

 

It's in most bottles, though there are a minor few where it isn't/i don't taste it. It's a very "tangy" and sharp taste, which is only there when i first pour the beer. I've tried waiting for the head to disappear and that reduces it but it's still there. Once i get a few mouthfuls in it disappears.

 

What's going on here? It's still drinkable but this sharp taste isn't very nice in the first few gulps.



#287 wereprawn

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Posted 25 October 2014 - 10:07 PM

This may be covered in here but I've read the thread and don't remember seeing it when i was first starting off. I've just done a batch of coopers dark, and i ran out of dextrose when filling the fermenter so I'm about 400grms dex and 600grms castor sugar. I've got this weird taste that I'm hoping someone can pick.

 

It's in most bottles, though there are a minor few where it isn't/i don't taste it. It's a very "tangy" and sharp taste, which is only there when i first pour the beer. I've tried waiting for the head to disappear and that reduces it but it's still there. Once i get a few mouthfuls in it disappears.

 

What's going on here? It's still drinkable but this sharp taste isn't very nice in the first few gulps.

Could be from all that white sugar. Letting them age a bit longer might help but you really want to get away from the sugar. It tends to make beer thin and watery if used in large amounts and can leave the sharpness you describe. When i was doing the kits i found using all malt extract( instead of dex or sugar ) and steeping some choc malt or special b improved the Coopers Dark kits a lot.



#288 Lover of Beer

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Posted 05 July 2015 - 01:13 PM

Hi,
I am new to brewing and just started my first brew on Friday (today is Sunday). I was wondering why my airlock wasn't releasing the gases and bubbling away (for lack of better wording). I read on hear that sometimes the lid doesn't seal properly so the gases might be escaping that way and as long as it's sealed and no nasties can get in then it was ok. However, I found out that I hadn't screwed my tap in as tight as I thought and it was leaking (ever so slowly). I have since tightened and the airlock is working as it should.
I am just worried now that the brew will be ruined because of the small leak. Will the brew still be ok or should I count my loses and start again??? Rookie error I know and one that I most certainly have learned from!!!
Any help would be awesome. Thanks everyone!!!
Ronnie

Edited by Lover of Beer, 05 July 2015 - 01:15 PM.


#289 Lou_do

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Posted 24 August 2015 - 03:15 PM

Hi,
I am new to brewing and just started my first brew on Friday (today is Sunday). I was wondering why my airlock wasn't releasing the gases and bubbling away (for lack of better wording). I read on hear that sometimes the lid doesn't seal properly so the gases might be escaping that way and as long as it's sealed and no nasties can get in then it was ok. However, I found out that I hadn't screwed my tap in as tight as I thought and it was leaking (ever so slowly). I have since tightened and the airlock is working as it should.
I am just worried now that the brew will be ruined because of the small leak. Will the brew still be ok or should I count my loses and start again??? Rookie error I know and one that I most certainly have learned from!!!
Any help would be awesome. Thanks everyone!!!
Ronnie

I'd probably just leave it and see how you go. If it is ok and not infected you'll end up wasting a whole batch and if it's already gone bad all you've wasted is a few days.



#290 spartan2007

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Posted 27 February 2016 - 12:55 PM

Thanks for all the info guys ,newbie brewer



#291 skilbys

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Posted 20 March 2016 - 01:23 PM

Hay guys, a newbie question for my first batch - coopers lager can with improver added.
Fermented really well for a few days, seems to have stopped now, been 4 days in fermenter. My question is that the sample I have tasted seems quite bitter, nice aromas and highly carbonated but quite bitter. Will this settle after bottling etc or have I blown it some how? The fermenting temps were around 26-27 deg. for the first couple of days. Thanks in advance

#292 Bribie G

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Posted 20 March 2016 - 02:17 PM

Dont worry. A lot of what you are tasting is hop oils and other compounds that tend to get precipitated out with the yeast. So called green beer always tastes a bit rough but it should be quite different when it's clear and fizzy.

Fermentation temp was way high but would typically give flavours like nail polish, not necessarily bitter.
If you have enough freezer space consider freezing a few 1.25L bottles and wrap fermentor up with them under a beach towel or cheap doonah.

Edited by Bribie G, 20 March 2016 - 02:21 PM.


#293 skilbys

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Posted 20 March 2016 - 03:17 PM

Thanks Bribie, Melbournes weather has settled to normal autumn temps over the last couple of days, more like 18-20deg in the fermenter so should be better now. I will be better prepared for the next batch! Cheers

#294 Devhay

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Posted 05 August 2016 - 12:02 PM

Bit of a beginner question here, I've got a kit and bits pale ale brew down at the moment and primary fermentation is done.. after tasting my FG samples I'm thinking it would benefit from a little dry hop
I'm thinking of transferring to secondary and cold crashing for 2-3 days with a dry hop, would this be long enough to make a noticeable difference?



#295 Lord Raja Goomba I

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Posted 05 August 2016 - 12:14 PM

Yes. All research (IIRC brulosophy did some too) seems to indicate that 2-3 days dry hopping is ideal - all the aroma, whilst minimising grassiness that being left om hops can produce.

#296 Devhay

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Posted 05 August 2016 - 12:20 PM

Perfect! I thought I'd read that on here somewhere but couldn't find it when I went back to check.

Cheers



#297 Lionman

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Posted 05 August 2016 - 06:54 PM

Dry hopping cold has a small impact on the effects of the hops. Some people prefer it, some don't.

 

Generally, shorter and or colder dry hopping will impart slight less aroma than doing it for longer or warmer. If you want maximum aroma, doing it at fermenting temps for at least a week is usually recommended. If you just want a touch of aroma, colder/shorter is fine.

 

It's quite popular to dry hop in a keg too, using a mesh tube or nylon bag with hops in it placed inside the keg. Bit hard to do this in bottles though obviously.