Recent content by gaijin

Oh, and in case no one else picked up on it - THEY ARE NOW DOING CO2 REFILLS!!!! No more emergency CO2 refill treks.

I brewed a Voss Kveik (yeast bay liquid) at 28 and it just had a vaguely ale-y flavour. Very hard to describe other than earthy and mildly fruity. It was split batch with a kolsch that I fermented separately in temp conrol, but that should give you an idea of wort and noble saaz hops. 35C will...

In the new year, I plan on amping up the ABV and trying a 'Jaffa' style porter with Voss. I'll throw in some Mosaic CryHops dry hops at ferment to try to get some biotransformation orange juice flavours that geraniol apparently does in an active ferment. But for now, I'm trying this out on the...

I made a split batch (2 x 22L fermenters) and fermented one with a full vial of Yeast Bay liquid Sigmund's (Voss) Kveik at 28C and the other with Lalbrew Kolsch dry yeast at 16C plus diacetyl rest. With 80% pilsner, 15% wheat and 5% Vienna malts. It came out to 1.048 and finished at about 1.009...

Gday. Not sure if this is what you're worried about, but you won't get off flavours from bottle conditioning at a higher temperature than the recommended ferment temperatures within reason. Get the bottles carbed up as warm as reasonable, but below 35C (2 weeks should be fine) and then back to...

Hefeweizen yeast will taste very clean and lose the flavours that you would usually associate with hefes if you over-pitch the yeast or the brewing conditions are too favourable. I've learnt that the hard way by brewing on top of an existing yeast cake. The resulting beer just ends up tasting...

Just throwing this out there as well; I had a similar issue to BB. I purchased a 20year old Simpson fridge which had a radiator plate (I think) at the rear of the fridge. Kegs that needed to be pushed up against it for space seemed to be giving me the foaming problems. I think that the kegs...

Gday Arron. Go the 80L for sure. That is an amazing price, however only if it's second hand. A brand new one for that price is sure to be a cheap Chinese-made pot with crap welds. When I was buying up for my build 6 years ago, I read lots about the welds failing in the cheap pots. Amateur and...

Good choice of beers. You would probably be best running the same base malts as me; I always have 1x 25kg sack each of ale malt, pilsner malt and wheat malt. I keep these in some food-grade containers from Bunnings <link here>. Don't be too alarmed with the amount - I brew a moderate amount -...

Clearly Mark is someone with industry experience and isn't afraid of explaining the scientifically correct and purist ways of brewing. Chappo is clearly very experienced and has been brewing for ages and know what tastes right based on lots of personal experience. I've read both of your posts...

I completely agree. The recipe I gave actually used a Munich lager yeast, but the best chance that OP has at 20C to get a lager flavour is with a clean ale, or California Lager yeast if he can get it. After bottle conditioning, try to pack as many bottles in the fridge to see if it will lager...

This was my 40L batch recipe: OG 1.048, FG 1.007 5.8% ABV Vienna Malt 6.80 kg Munich Malt 1.6 kg Wheat malt 0.7 kg Motueka 64g 90FWH Styrian Goldings 40g 10mins I use a step mash for my lagers, but just mash at 67C if you're uncertain. Ferment 3x Lalbrew kolsch at as low as you can get...

I've just put down a kolsch/kveik split where I've used Sigmund's Voss Kveik in one fermenter and kolsch yeast in the other. I'll be bottling the kveik as it finished fermenting in 2 days at 30C with a good blast of O2 and yeast nutrient. I'll report back if it's really good. 40L recipe 2-row...

Happy new b...year to you too. Just put down a split batch with one fermenter with a Voss Kveik and one with Kolsch. 35C days have to be good for something, like giving orange peel flavour to beer hopefully.

Good idea. Use the Coopers pale ale as the base, adding as much of the coopers brew enhancer 3 to get you to the right ABV and dry hop 40g of cascade.