coeliacsurvivor
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Hi guys,
I have been trying to brew with the Sroghum malt extract that I got from Grain and Grape in Melbourne (my brother went over for a holiday and brought it back to Auckland for me). My first ale looks really good and its almost ready to bottle, I'll post more about that later.
I thought that as the temperature in my shed is pretty steady around 5-11C at the moment I would try to brew a lager!
The recipe I have used is below, let me know what you think.
My problem is that it has not started fermenting yet. It has been in the shed for about 3 days now, there is no bubbling or other signs of activity. I read that if you are brewing below ~11C you should pitch more yeast (I only added one 11.5g pack of dry yeast), do you think this is the problem? If so could I add more yeast now?
There is quite a lot of sediment at the bottom of the fermenter could this be affecting the yeast?
It might get even colder out there in the middle of the night, should I put a warming plate under it to try and keep the temperature constant?
Any advice is much appreciated.
Colm
Ingredients.
2.8 kg Sorghum Malt
0.5Kg Honey (I used Pams clover honey)
28g Saaz Hops Bittering (60min)
15g Saaz Hops Flavouring (20min)
7g Saaz Hops Aroma (10min)
7g Saaz Hops Aroma (end of boil)
(I used Czech saaz hops from Nelson 4.4%AA)
5g Irish Moss
Fermentis Saflager S-23 yeast or Saflager W-34/70 (not sure which I threw the packet away)
In a large pot add approx 1kg Sorghum Liquid Extract and 8 litres of hot water. Mix well until the extract is totally dissolved. Bring this liquid to the boil. ( this takes a while and should start with nearly boiled water).
After the liquid has been boiling for a few minutes, add the 28g Saaz Hop Pellets (bittering hops) to the pot and boil for a further 60 minutes. Adding the hops to the boil will cause some foaming. Stir the pot if required. Start the 60 min timer from this addition of hops.
At 20 minutes from the end of boil, add 15g Cascade Hop Pellets (Flavour hops).
At 10 minutes from the end of boil, add 7g Cascade Hop Pellets (Aroma hops), and 1 teaspoon of Irish moss
After 60 minutes boiling, stop the boil and add the 7g Saaz Hop Pellets (Aroma Hops) to the pot. Also add the remaining extract to the pot and stir well until totally dissolved.
Add the honey and leave for 10 minutes to allow it to sterilise and melt.
Cool the hot liquid by placing the pot with the lid on in a sink of cold water for about 30 minutes.
Add the cooled wort and fridge cold water to fermenter. Top up to 22lt with more water and stir vigorously. Sprinkle the yeast on the surface of the liquid and ferment at 4-11C.
I cooled it to ~130C then pitched the yeast and put it outside in the shed.
I have been trying to brew with the Sroghum malt extract that I got from Grain and Grape in Melbourne (my brother went over for a holiday and brought it back to Auckland for me). My first ale looks really good and its almost ready to bottle, I'll post more about that later.
I thought that as the temperature in my shed is pretty steady around 5-11C at the moment I would try to brew a lager!
The recipe I have used is below, let me know what you think.
My problem is that it has not started fermenting yet. It has been in the shed for about 3 days now, there is no bubbling or other signs of activity. I read that if you are brewing below ~11C you should pitch more yeast (I only added one 11.5g pack of dry yeast), do you think this is the problem? If so could I add more yeast now?
There is quite a lot of sediment at the bottom of the fermenter could this be affecting the yeast?
It might get even colder out there in the middle of the night, should I put a warming plate under it to try and keep the temperature constant?
Any advice is much appreciated.
Colm
Ingredients.
2.8 kg Sorghum Malt
0.5Kg Honey (I used Pams clover honey)
28g Saaz Hops Bittering (60min)
15g Saaz Hops Flavouring (20min)
7g Saaz Hops Aroma (10min)
7g Saaz Hops Aroma (end of boil)
(I used Czech saaz hops from Nelson 4.4%AA)
5g Irish Moss
Fermentis Saflager S-23 yeast or Saflager W-34/70 (not sure which I threw the packet away)
In a large pot add approx 1kg Sorghum Liquid Extract and 8 litres of hot water. Mix well until the extract is totally dissolved. Bring this liquid to the boil. ( this takes a while and should start with nearly boiled water).
After the liquid has been boiling for a few minutes, add the 28g Saaz Hop Pellets (bittering hops) to the pot and boil for a further 60 minutes. Adding the hops to the boil will cause some foaming. Stir the pot if required. Start the 60 min timer from this addition of hops.
At 20 minutes from the end of boil, add 15g Cascade Hop Pellets (Flavour hops).
At 10 minutes from the end of boil, add 7g Cascade Hop Pellets (Aroma hops), and 1 teaspoon of Irish moss
After 60 minutes boiling, stop the boil and add the 7g Saaz Hop Pellets (Aroma Hops) to the pot. Also add the remaining extract to the pot and stir well until totally dissolved.
Add the honey and leave for 10 minutes to allow it to sterilise and melt.
Cool the hot liquid by placing the pot with the lid on in a sink of cold water for about 30 minutes.
Add the cooled wort and fridge cold water to fermenter. Top up to 22lt with more water and stir vigorously. Sprinkle the yeast on the surface of the liquid and ferment at 4-11C.
I cooled it to ~130C then pitched the yeast and put it outside in the shed.