Enerjex
Well-Known Member
- Joined
- 28/5/07
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- 297
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Hi all. I haven't done a batch of homebrew for about 3 years now, so today i decided to fire the ol wort up. I've done around 12 batches of homebrew before my break from it with varying results. I did the usual one or two stupid strong batches for fun, but most of them were with the intention of making a reasonable beer. The biggest criticism i coudl give my previous batches were they tasted a bit unfresh. They had a 'wine' like after taste and a general flavour that you could say was like drinking a beer after leaving it in the fridge overnight with the lid off. I don't think it's hygeine as I worked very hard to do that well, but there has been a consistency of these characterists in every batch i've made of differing types of beer. Now that the boring introduction is out of the way to the new beer.
Ingredients used:
Beermakers Bitter 1.7kg can
Brewcraft converter #42 Australian Bitter
Saflager yeast W-34/70
Method:
cooked up the brewcraft #42 in a saucepan of boiling water and added the 15g of golden cluster hops that came with it once dissolved. i then let this mixture simmer for 15 minutes before straining it into the wort. I then added the contents of the Beermakers Bitter can and mixed it in with the hot malt/hops mix till dissolved. I then topped it up with water to the 23 litre mark and continued to stir for a couple of minutes.
Unfortunately it was around the 30 degrees range (i used too much hot water doh) so i had to leave it outside in the cold with ice around it for a few hours to cool it down.
Tonight i went and gave it another stir then added the saflager yeast at 23 degrees, with my intention being it will start the yeast off and drop down to 14-16 degrees in the next day or so.
That's as far as I've got so far, it's slowly starting to push air through the airlock now after 2 or 3 hours. One interesting thing to note was my OG was 1.034, I was expecting higher, however I forgot to do this before adding the yeast so i did it about 30 mins afterwards, would this effect the reading (yeast still dormant)?
So that's what I've done, now I need some advice on how to maximize the result of the beer from here on. I usually just bottle straight out of the wort, slap in a coopers sugar drop and put the seal on. What am I missing guys? Thankyou very much for reading my novel and hopefully I can learn a thing or two :beer:
Ingredients used:
Beermakers Bitter 1.7kg can
Brewcraft converter #42 Australian Bitter
Saflager yeast W-34/70
Method:
cooked up the brewcraft #42 in a saucepan of boiling water and added the 15g of golden cluster hops that came with it once dissolved. i then let this mixture simmer for 15 minutes before straining it into the wort. I then added the contents of the Beermakers Bitter can and mixed it in with the hot malt/hops mix till dissolved. I then topped it up with water to the 23 litre mark and continued to stir for a couple of minutes.
Unfortunately it was around the 30 degrees range (i used too much hot water doh) so i had to leave it outside in the cold with ice around it for a few hours to cool it down.
Tonight i went and gave it another stir then added the saflager yeast at 23 degrees, with my intention being it will start the yeast off and drop down to 14-16 degrees in the next day or so.
That's as far as I've got so far, it's slowly starting to push air through the airlock now after 2 or 3 hours. One interesting thing to note was my OG was 1.034, I was expecting higher, however I forgot to do this before adding the yeast so i did it about 30 mins afterwards, would this effect the reading (yeast still dormant)?
So that's what I've done, now I need some advice on how to maximize the result of the beer from here on. I usually just bottle straight out of the wort, slap in a coopers sugar drop and put the seal on. What am I missing guys? Thankyou very much for reading my novel and hopefully I can learn a thing or two :beer: