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[LAGERFRENZY]

William Warne investors getting very nervous

 

[Rocker1986]

This is the most funniest ****** thing I've seen on a brewing forum for a while. It's like a how-to on the shittiest brewing practices of all time, complete with photos :lol: :lol:

 

[Kingy]

It's Definately a hot topic, subscribed.

 

[SmithyA]

I think we'd all feel bad, except the blatant ignorance to advice on this thread to the point some are unsure if he's trolling or not.

I still want a video of the first lager opening though

 

[Camo6]

Now, I'm no internet sleuth but it didn't take much digging for me to be confident this is no troll thread. Confident enough to also feel that a bit of harmless humiliation probably isn't warranted in this case. Good advice is certainly needed though.

 

[Zorco]

Now I'm Agreed camo6,

We've got an emerging Brewer here.

 

[Zorco]

 

[user 45423]

https://youtu.be/Cc7gRtcSLm4

 

[user 45423]

could i just open one lager in the first week of bottling.or wait the 2 weeks then it's 5 day's in the fermenter and 1 week in the bottle .or 5 day's fermenter 2 weeks bottle or both one 1 week then one 2 week ?

 

[user 45423]

think i might through one in the fridge anyway from 1 week bottled

 

[user 45423]

the cold from the fridge might make it explode because it's not 2 weeks yet.

 

[user 45423]

5 day's fermenter 1 week on Sunday 7/8/16

 

[Zorco]

Hey Kerrplease,

Where are you based? Where is home?

 

[user 45423]

The link video man fermented his in 7 day and bottled it.so i am not shore now when.

 

[LAGERFRENZY]

Please listen mate. The guy in the video was conducting a controlled experiment with a couple of a bottles in a batch. He left the rest of his brew in the fermenter to fully ferment for another week or more. Two weeks in the fermenter is regarded as best practise by most experienced brewers. You bottled way too early both in terms of days in the fermenter and the hydrometer readings. If you don't believe me just try and squeeze on one of your lager bottles. My guess is that they will be rock hard already as they are still fermenting in the bottle. They will be full of pressure which will continue to swell as they continue to ferment in the bottle.

 

[Zorco]

Lagerfrenzy

 

[user 45423]

https://youtu.be/J6fq1zmGhPQ

 

[Radshoes]

looks good kerrrrrrrrrrrrrrrrrrrrrrrrrrry
did you do a diacetyl rest? somewhere in those 5 days?

 

[Radshoes]

sorry that was a silly question. It was a 5 day diacetyl rest wasnt it.

 

[TheWiggman]

kerrplease,
Though you may be oblivious to it there's some advice in this thread you should follow. I'll keep it simple for a new brewer.

1. Keep the beer warm when fermenting, about 18-20°C is ideal If it gets too cool it will slow down the ferment and you will need to leave it longer.
2. Allow at least 1 week, preferably 2 weeks, for the beer to fully ferment BEFORE bottling.
3. If you bottle too early the beer will continue to ferment in the bottle, and will cause bad flavours and potentially explode the bottles.
4. Your FG for a kit brew should be around the 1.010 mark. It will change slightly depending on the sugar you used. 1.021 is too high and needed longer to ferment fully.

There are lots of videos, ways to brew, things to add, temps, yeast types etc. that will change a lot of things but for a simple kit brew like yours follow the above points. As it stands the the beer you've bottled will likely be a fizzy mess or may lead to exploding bottles. We've almost all been there.
Open one up tonight, no harm in learning how a 'young' beer tastes. Please video it too h34r:

 

[user 45423]

2 weeks corona then i will follow it, from now on. because i have some beer at lest but now. if i could just save what was written in it. to see later on.i will have to write down the date like say next fortnight then from the 4/8/16 will be the two week mark i have to reach then with this one then.ok this times different !
View attachment 90455
View attachment 90453

 

[LAGERFRENZY]

https://youtu.be/J6fq1zmGhPQ

So far so good. Eventually they will almost certainly become over carbonated and you will have to tip them. You may save some of the batch by putting them in the fridge as chilling them will cause the fermentation to stagnate. Otherwise you may be able to save some more by just releasing the pressure every now and then but I could not guarantee that they will taste any good.

For all future brews it would be wise to heed the advice given by The Wiggman. Many of the guys on this site have been brewing for years.

 

[user 45423]

Mexican corona different then to the lager stout because i fermented it for longer and got that reading of 1010 for the first time still.

 

[TheWiggman]

Why isn't the airlock in on the second pic?

 

[user 45423]

thankyou !

 

[user 45423]

had to wait for the drier to stop so i could put it on the top of it. then add the yest and air lock second.

 

[user 45423]

When i was 10 years old my friend father use to take use surfing on the weekends .he was a brick layer for some company but down stairs was the garage where he use to make home brew ever since then we would tri and fined ways to get one from him but never did because he said not to touch them so we did that for him at lest for the surfing trips to places. So now since i have grown up and never ever cared for home brew i would just buy beer from the sho instread but i thought i could now then there was nothing stopping me to .just do not have kids around to take them surfing as well.his father been to Bali surfing places like this places called deserts he stayed on a yaht for 2 weeks sailing to different island surfing.my friend use to travel down the coast of QLD NSW to surfing angoury point plumber crescent heads lenox head . he use to stay at the house at angoury where the keep out sign was back when he was young and lived their for some years to.

 

[user 45423]

If it was not for him i would not of know en about home brew anyway.

 

[LAGERFRENZY]

My ex wife's dad got me into home brewing about thirty five years ago when there was no science to the thing. Black fermenter used to sit on the back versndah of his Queenslander gurgling away at ambient temps. I think the brews were Briqalow and they had a decidedly bananery taste to them. You eventually got a taste for them and the only alternative in those days was XXXX.

 

[Rocker1986]

I think I'd rather drink XXXX than ambient fermented Brigalow kits... :lol: