shea
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- 24/1/14
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Hi all, I have trawled the forum for a few things that I have come up as potential issues with my first brew in 5 years...
I have just put down my first brew using some stuff around the house. I was a bit rusty but don't think I went too off the show. I found an out of date by 2 years COLES lager so I headed down the local Brew shop and grabbed a Coopers Lager and an extra no name yeast. Threw them together with a Kg of white sugar. I didn't get too fancy and just mixed the dry yeasts in.
I had forgotten a few things...
Temp... I pitched (is that what its called if its still dry?) the yeast at 34c. Yeh ... too hot.. didn't have ice avail either.
SG... got it after pitching... froth etc pain in the arse... think it was about 1.055/1.060.... forgot that I should have taken a sample from the tap ... Hydrometer bobbing around in the keg...lol A bitch to see with all the foam.
I sealed her up with finger crossed and took it out the shed. She was bubbling +++ away within an hour (I did consider trying to cool it but left her go). tonight she has slowed down to no bubbling at all even after a little shaking to stir up the yeast with the SG at 1.020 (3 days). Big drop I thought.
So a few things here to pick some brains...
1. Does a Lager cease to be a Lager once toucanned? Im thinking it now more Pilsner/imperial/foreign stout???? for OG FG IBU etc.
2. The 2 year Out of date Coles Lager (which was definitely darker) - is it still a lager?
3. I hear that the Coopers yeast is not a Lager yeast so its a moot point? (cant remember the other one... was a cheapy from the brew shop).
4. The rapid fermentation in the first two days... will that mean a big build-up of ***hyde??? and now need sitting for months before palatable?
5. Should I have put it in the fridge at the initial stages. ambient temp here is about 23C.
6. If she doesn't drop much further... the SG. should I throw in another yeast? I'm thinking I should.
7. Should I wait a few days even if it is at 1.020 just to be sure?
Could be over thinking it... but there's always something to learn from every brew.
Thoughts?
I have just put down my first brew using some stuff around the house. I was a bit rusty but don't think I went too off the show. I found an out of date by 2 years COLES lager so I headed down the local Brew shop and grabbed a Coopers Lager and an extra no name yeast. Threw them together with a Kg of white sugar. I didn't get too fancy and just mixed the dry yeasts in.
I had forgotten a few things...
Temp... I pitched (is that what its called if its still dry?) the yeast at 34c. Yeh ... too hot.. didn't have ice avail either.
SG... got it after pitching... froth etc pain in the arse... think it was about 1.055/1.060.... forgot that I should have taken a sample from the tap ... Hydrometer bobbing around in the keg...lol A bitch to see with all the foam.
I sealed her up with finger crossed and took it out the shed. She was bubbling +++ away within an hour (I did consider trying to cool it but left her go). tonight she has slowed down to no bubbling at all even after a little shaking to stir up the yeast with the SG at 1.020 (3 days). Big drop I thought.
So a few things here to pick some brains...
1. Does a Lager cease to be a Lager once toucanned? Im thinking it now more Pilsner/imperial/foreign stout???? for OG FG IBU etc.
2. The 2 year Out of date Coles Lager (which was definitely darker) - is it still a lager?
3. I hear that the Coopers yeast is not a Lager yeast so its a moot point? (cant remember the other one... was a cheapy from the brew shop).
4. The rapid fermentation in the first two days... will that mean a big build-up of ***hyde??? and now need sitting for months before palatable?
5. Should I have put it in the fridge at the initial stages. ambient temp here is about 23C.
6. If she doesn't drop much further... the SG. should I throw in another yeast? I'm thinking I should.
7. Should I wait a few days even if it is at 1.020 just to be sure?
Could be over thinking it... but there's always something to learn from every brew.
Thoughts?