chillihilli
Well-Known Member
- Joined
- 8/12/09
- Messages
- 53
- Reaction score
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Hi There, just thought I'd pop my head up and say Hi. I'm new to brewing, new to the forum, but have gleaned a lot from this forum so thanks!!
Brews so far:
Ginger Beer #1
- Home made wort made up from what I reckoned would taste good (Fresh Ginger, Lime, Vanilla) and raw sugar 500g to make up about 15Litres
- Bottled and primed way to early to try and keep it low alcohol
- Developed nasty sulphur taste and smelled like eggs
- Conditioned in the bottle of the next couple of months to turn out quite OK. Great aroma, but a little dry and light on the mouth feel.
Ginger Beer # 2 "Ranga"
- Home made wort from 500g of chopped ginger, 1 whole lime and about 800g of Coopers Brewing Sugar, made up to about 23 litres. Hopefully alcohol low enough for kids to drink.
- Fermented for about 7 days, primed and bottled.
- Has been bottled for about a week, will let you know how it turns out. Its very clear, but smells and tastes good so far.
Brew # 3 - Hoegaarden clone
- Thomas Coopers Wheat Beer, 1 Kg of wheat malt extract, SAF T-58 yeast, 20 g of dried orange peel, 15 g of cracked coriander
- Learnt that malt sticks light shit to a blanket, and adding it to hot canned wort is a great way to make malt toffee
- Finally disolved the works, got the temp down with refrigerated water and poured the whole lot unstrained in the fermenter made up to 21 L
- Has been fermenting between 22 and 24 for about a week now, and still bubbling. Smells great, will bottle soon.
Brew # 4 - Coopers Pale Ale
- Tried this as it is my fave bottled drink
- Substituted the yeast with SAF T-58, but otherwise used the instructions, including the 1 kg of brew enhancer
- Made up to 21 Litres. Gravity checked at 1041.
- Has been fermenting at around 21 deg for about 5 days now.
- Checked tonight, bubbling has slowed right down (Temp in Melbourne has dropped) and gravity is around 1021.. Keep an eye on it over the next few days
- Smelled a little bit like burnt rubber/toffee. Not game enough to taste at this stage as I don't want to turn myself off.
Next Brew is planned as a Christmas Pilsener that I will brew with my brothers. Olds have a place in the hills with a Cellar which averages around 14 degrees. Plan is to ferment there for a few weeks. The kit is a brewcraft kronenburg knock off and SAFLager yeast. This will be my first attempt and bringing hops in during the brewing.
And that ladies and gentlemen is how you get addicted to home brewing! B)
Brews so far:
Ginger Beer #1
- Home made wort made up from what I reckoned would taste good (Fresh Ginger, Lime, Vanilla) and raw sugar 500g to make up about 15Litres
- Bottled and primed way to early to try and keep it low alcohol
- Developed nasty sulphur taste and smelled like eggs
- Conditioned in the bottle of the next couple of months to turn out quite OK. Great aroma, but a little dry and light on the mouth feel.
Ginger Beer # 2 "Ranga"
- Home made wort from 500g of chopped ginger, 1 whole lime and about 800g of Coopers Brewing Sugar, made up to about 23 litres. Hopefully alcohol low enough for kids to drink.
- Fermented for about 7 days, primed and bottled.
- Has been bottled for about a week, will let you know how it turns out. Its very clear, but smells and tastes good so far.
Brew # 3 - Hoegaarden clone
- Thomas Coopers Wheat Beer, 1 Kg of wheat malt extract, SAF T-58 yeast, 20 g of dried orange peel, 15 g of cracked coriander
- Learnt that malt sticks light shit to a blanket, and adding it to hot canned wort is a great way to make malt toffee
- Finally disolved the works, got the temp down with refrigerated water and poured the whole lot unstrained in the fermenter made up to 21 L
- Has been fermenting between 22 and 24 for about a week now, and still bubbling. Smells great, will bottle soon.
Brew # 4 - Coopers Pale Ale
- Tried this as it is my fave bottled drink
- Substituted the yeast with SAF T-58, but otherwise used the instructions, including the 1 kg of brew enhancer
- Made up to 21 Litres. Gravity checked at 1041.
- Has been fermenting at around 21 deg for about 5 days now.
- Checked tonight, bubbling has slowed right down (Temp in Melbourne has dropped) and gravity is around 1021.. Keep an eye on it over the next few days
- Smelled a little bit like burnt rubber/toffee. Not game enough to taste at this stage as I don't want to turn myself off.
Next Brew is planned as a Christmas Pilsener that I will brew with my brothers. Olds have a place in the hills with a Cellar which averages around 14 degrees. Plan is to ferment there for a few weeks. The kit is a brewcraft kronenburg knock off and SAFLager yeast. This will be my first attempt and bringing hops in during the brewing.
And that ladies and gentlemen is how you get addicted to home brewing! B)