New To Ag

[stux]

Tried to do an 11Lt batch of Nelson Sauvin Summer Ale..

Ended up with 6.5L of S.G 1060.. What to do?? Suggestions??


I was surprised at how much space 2.2kg cracked Ale Malt takes up..


Does anyone know how much 1kg cracked grain equivalent to Litres of volume?? (if you know off the tops of your heads. Otherwise it'll have to wait till I get my stuff out again)
Reason I want to know is because Im hatching out an alternative method of doing my 11lt batches.

1KG of cracked malt needs about 2L of volume to store.

1KG of cracked malt displaces 0.7L of liquid, once doughed-in.

So if you can hold an 18L mash, you max liquid would be 18 - 2.2x0.7 = 16.46L, but its easier to doughin if you reserve a L or so in a jug, add your grain, and then add that back.

As for my 6.5Lt NS Summer Ale, I have added 2Lt filtered water.. S.G 1045, I have not yet added the yeast.. I am open to suggestion on how I can salvage this? (I had a taste it could do with more hops)

I think it should be fine, run with it.

You can always dry hop it, or frecnh press some hops etc.

 

[Chookers]

I did :icon_cheers: .. hehe


I could'nt leave it long, so I added the yeast US-05.. yesterday. I have been surprisingly successful at keeping the temp at 20 deg using a styrofoam box and 2L bottle of ice..

My fermenter is covered with cling wrap (for the first time). I have always used the fermenter lid and airlock.. I hope I dont regret this.

Im thinking I'll leave it in this set up for 14 days, then do the bulk priming as suggest in earlier posts, and bottle condition for 2 weeks.

It will be ashame if its really good, because it'll probably only make about 15 bottles. 4 weeks for 15 bottles.. it'll be a bigger shame if its a failure.

 

[Chookers]

1KG of cracked malt needs about 2L of volume to store.

1KG of cracked malt displaces 0.7L of liquid, once doughed-in.

So if you can hold an 18L mash, you max liquid would be 18 - 2.2x0.7 = 16.46L, but its easier to doughin if you reserve a L or so in a jug, add your grain, and then add that back.



I think it should be fine, run with it.

You can always dry hop it, or frecnh press some hops etc.

Yeh I like the french press.. its worked well in the past..
thanks for the numbers.. 1kg = 2L of volume.. thats exactly what I was after..

I was thinking of getting one of those massive conical strainer, for straining the mash.. their volume is roughly 4.2L, would it be worth my while??

 

[Chookers]

I want to make a beer that is like a butterscotch, if someone were to make a beer inspired be Werther's Original..

can anyone recommend a recipe that is like that??

malty and smooth..


Also another bulk priming question, could I mix the priming sugar with hop tea, and then rack on to it then bottle.. and would hopping it like this just before bottling be a problem flavourwise???

 

[yum beer]

Also another bulk priming question, could I mix the priming sugar with hop tea, and then rack on to it then bottle.. and would hopping it like this just before bottling be a problem flavourwise???

try it and see.

 

[felten]

Was it WY1728 that is a diacetyl monster? you could try that if you really want lots of butterscotch, or pediococcus is supposed to throw massive diacetyl.

 

[cam89brewer]

I want to make a beer that is like a butterscotch, if someone were to make a beer inspired be Werther's Original..

can anyone recommend a recipe that is like that??

malty and smooth..


Also another bulk priming question, could I mix the priming sugar with hop tea, and then rack on to it then bottle.. and would hopping it like this just before bottling be a problem flavourwise???

Well a lot of the time in brewing we go to as much effort as possible to prevent a butterscotch or buttery flavour which is cause by Diacetyl but if you desire that flavour then maybe you could somehow use it as a base or a way to achieve the flavours you are looking for? LOL

 

[cam89brewer]

Well a lot of the time in brewing we go to as much effort as possible to prevent a butterscotch or buttery flavour which is cause by Diacetyl but if you desire that flavour then maybe you could somehow use it as a base or a way to achieve the flavours you are looking for? LOL

And also add some unfermentable sugar like lactose (if not lactose intolerant) to achieve a slight sweetness after fermentation just like a milk stout?

 

[Chookers]

yeh Im a weirdo like that.. I have strange tastes in beer.. Nahhh

Actually trying to come up with something like the Butter Beer in Harry Potter... just out of curiosity..

it would be for cooler months though..

Im growing Stevia in my herb garden.. could it be used in this for residual sweetness, Im not against using Lactose.. just want to know if the Stevia could be useful.


I thought Styrian Goldings, Pacific Hallertau or Goldings may go well in this, judging from their description on the Craft Brewer web site.

 

[cam89brewer]

yeh Im a weirdo like that.. I have strange tastes in beer.. Nahhh

Actually trying to come up with something like the Butter Beer in Harry Potter... just out of curiosity..

it would be for cooler months though..

Im growing Stevia in my herb garden.. could it be used in this for residual sweetness, Im not against using Lactose.. just want to know if the Stevia could be useful.


I thought Styrian Goldings, Pacific Hallertau or Goldings may go well in this, judging from their description on the Craft Brewer web site.

Yeh I something like stevia would be perfect IMO always better to use something more natural than extracts the only trouble you may have is balancing the hop bitterness with the sweetness but with a little bit of tweaking im sure it would turn out a nice winter warming drop... :beerbang:

 

[Chookers]

I make stevia tea sometimes, it has'nt really got much of a flavour.. very sweet upfront (if you know what I mean) not full like the sweetness from sugar.. and a green herby after taste (that could probably be hidden by hop flavours)

 

[Chookers]

Was it WY1728 that is a diacetyl monster? you could try that if you really want lots of butterscotch, or pediococcus is supposed to throw massive diacetyl.

cheers, thanks Felten.


They have something for everyone... Im glad there are options for all tastes. Will keep my eyes open for the WY1728

Although I might not go for the Pediococcus, on Craft Brewer it says:
Wyeast 5733 Pediococcus
'Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. May cause “ropiness” with extended storage time. May produce low levels of diacetyl.'


Question, Whats 'Ropiness'????

 

[Flewy]

Also another bulk priming question, could I mix the priming sugar with hop tea, and then rack on to it then bottle.. and would hopping it like this just before bottling be a problem flavourwise???

I tried this the other week, ended up with a lot of hop residue going straight into the bottles. Good flavour, but I won't be doing it again, I don't particularly like drinking hop bits.

 

[Chookers]

I tried this the other week, ended up with a lot of hop residue going straight into the bottles. Good flavour, but I won't be doing it again, I don't particularly like drinking hop bits.

was it the hop bits that were the only issue??


I could add the hop teas 2days before racking onto the priming sugar..

 

[Chookers]

on eBay there is a Conical Strainer 300mm Fine Mesh could this be used for straining mash, in small batches.. I have done some calculations and figure it would hold 4L volume.

so would it be useful??

Im thinking of buying one, and I saw the same thing in a kitchen shop fro $55.

Oh, there is also the Conical Strainer 300mm Coarse Mesh from the same seller..

which would be better for straining grain the Fine or Coarse Mesh????

 

[JDW81]

yeh Im a weirdo like that.. I have strange tastes in beer.. Nahhh

Actually trying to come up with something like the Butter Beer in Harry Potter... just out of curiosity..

Heston Blumenthal (the english chef who is a bit of a mad scientist) made a butter beer on the BBC show Heston's Feasts. If you can track down the episode (it was on sbs so sbs on demand perhaps?) it may point you in the right direction.

edit: spelling.

 

[Chookers]

Heston Blumenthal (the english chef who is a bit of a mad scientist) made a butter beer on the BBC show Heston's Feasts. If you can track down the episode (it was on sbs so sbs on demand perhaps?) it may point you in the right direction.

edit: spelling.

cool.. :icon_cheers:

will check it out.

 

[MaltyHops]

on eBay there is a Conical Strainer 300mm Fine Mesh could this
be used for straining mash, in small batches..

I wouldn't recommend it - it could work if it's all you have available to use but
I would not get one specifically for this purpose. I recently steeped a kilo of
caramalt in a tallish/skinnyish pot that I could wrap my 8 inch conical strainer
around, turned the whole thing upside down and it was dribbling liquid out so
slow it was painful. In the end I had to spoon in cupfuls of the mash into the
strainer and roll it around to get anywhere.

Maybe the coarse mesh might work better but I think one problem is the conical
shape itself that causes the mash to compact too much.

T.

 

[Chookers]

I wouldn't recommend it - it could work if it's all you have available to use but
I would not get one specifically for this purpose. I recently steeped a kilo of
caramalt in a tallish/skinnyish pot that I could wrap my 8 inch conical strainer
around, turned the whole thing upside down and it was dribbling liquid out so
slow it was painful. In the end I had to spoon in cupfuls of the mash into the
strainer and roll it around to get anywhere.

Maybe the coarse mesh might work better but I think one problem is the conical
shape itself that causes the mash to compact too much.

T.

damn.. <_<

Okay then, what about the spaghetti pot inserts.. they are shaped like a pot only they have lots of holes about 2mm wide.. (Im not clutching at straws. These are just thoughts I've had, Im sure everyone else has had them long before me).

Hey check this out on eBay item 110784622726 . I bet that could be useful..heheh

 

[MaltyHops]

Okay then, what about the spaghetti pot inserts.. they are shaped like a pot
only they have lots of holes about 2mm wide.. (Im not clutching at straws.
These are just thoughts I've had, Im sure everyone else has had them long
before me).
Hey check this out on eBay item 110784622726 . I bet that could be useful..heheh

That eBay item looks pretty big and I'd hate to have to try cleaning it - mesh
wire with baked on oil. If you can find a pot insert with holes that are truly no
bigger than 2mm and enough holes so that they're virtually side-by-side it
might work.

What might be easier is to get perforated stainless steel sheet (google for this
- there seem to be heaps of suppliers) normally used for making false bottoms.
Then either cut out a a fat-cross shape, fold into a top less box shape and secure
the sides with small stainless-steel nuts/bolts (bunnings have them). Or if you
have a thin s/s pot you're willing to sacrifice to the beer spirits, cut out panels
from its sides and bottom, then bolt on perforated s/s sheets on the inside.

Acually, I just remembered BribieG's perforated bucket experiments - could do
something similar but instead of drilling, could just grab a long thin nail in pliers,
heat it red hot and melt holes in a suitable food grade bucket (do this under a
rangehood or well ventilated area).

T.