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What are you brewing - 2019?

Aussie Home Brewer

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Dan Pratt

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Made an American Pale Ale.

Double Up Ale

OG 1052
FG 1010
ABV 5.6%
IBU 37
EBC 11
20L

40% Pilsner Weyermann
40% Maris Otter Bairds
10% Munich Weyermann
7% Carapils
3% Light Crystal

Mashed at 63c/30m, 68c/30m, 78c/15mins - Sulphate to chloride 150ppm/85ppm, pH @ 5.4

60Min boil

@ 20m Simcoe 14g
@ 10m Simcoe 28g
@ WP Simcoe/Citra 56g ( 28g each )

Chilled to 18c, pitched BRY97 danstar yeast

Dry hopping with 56g each of Simcoe and Citra ( 112g total = 5g per L )
 
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On the 30hrs, are you okay with that? My knowledge over the year has been 12-24hrs for fermetation to commence.

Before 12hrs, over pitched, After 24hrs an issue with yeast viability.
No mate I wasn't pleased, just had to try it after onemorecell posted about imperial yeast being pitched at 0 degrees, which is correct in what he said they do advise to pitch at a low temperature. It finished at 1,010 which was the target, that was a dry Irish stout, the day after I brewed an oatmeal stout pitched CN 34 yeast, took 4 or 5 hours to take off and the Irish and Oatmeal stout's finished at the same time.
 

LorriSanga

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First Brewday in 18 months yesterday, had a blast. Made me realize how much it seemed like a chore 2 years ago.

Standard Bitter
22L

Golden Prom 92%
C120 6%
Spec Roast 3%

Northdown @ 60/0.5g/l
Pac Jade @ 60/0.4 g/l
EKG @ 30/0.7 g/l
EKG @ 1/0.7 g/l

Wyeast 1469
 

Truman42

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First Brewday in 18 months yesterday, had a blast. Made me realize how much it seemed like a chore 2 years ago.

Standard Bitter
22L

Golden Prom 92%
C120 6%
Spec Roast 3%

Northdown @ 60/0.5g/l
Pac Jade @ 60/0.4 g/l
EKG @ 30/0.7 g/l
EKG @ 1/0.7 g/l

Wyeast 1469
I stopped for almost 2 years as it was a chore getting out my 3V system, setting up the herms and all the hoses pumps and leads etc. Now I have a Guten and its so much easier.
 

devoutharpist

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Guess people don't brew much around here. Only 24 posts in this thread
Right, here is what i brewed over this long weekend. Basically in the style of a ~strong~ bitter. Hoping to use it to try my hand at harvesting some yeast.

90% Maris Otter
7.7% Caramalt 55L
2.3% Caramalt 155L

All EKG for the hops and London III for the yeast. Added a little gypsum to my mash (using tap water). Came a bit under on volume and over on OG, shooting for 1.049 and 1.051, so nothing horrible.


 
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I just made the Zombie dust clone.

  • For 5.5 US gallons (20.8 L)
  • MALTS
  • 11.5 lb. (5.22 kg) pale two-row malt
  • 1 lb. (454 g) 10° L Munich malt
  • 8 oz. (227 g) melanoidin malt
  • 8 oz. (227 g) Carafoam
  • 8 oz. (227 g) 60° L crystal malt
  • HOPS
  • 0.75 oz. (21 g) Citra, 12% a.a., FWH @ 60 min
  • 1.25 oz. (35 g) Citra, 12% a.a. @ 15 min
  • 1.25 oz. (35 g) Citra, 12% a.a. @ 10 min
  • 1.25 oz. (35 g) Citra, 12% a.a. @ 5 min
  • 1.25 oz. (35 g) Citra, 12% a.a. @ 1 min
  • 3 oz. (85 g) Citra, 12% a.a. dry hop 7 days
  • YEAST
  • Fermentis SafAle S-04 English Ale Yeast
  • WATER
  • 2 g/gal gypsum added to reverse osmosis (RO) water.
SPECIFICATIONS
  • Original Gravity: 1.066 (12.5° P)
  • Final Gravity: 1.019 (4.8° P)
  • ABV: 6.2%
  • IBU: 77
  • SRM: 8
  • Efficiency: 72%
DIRECTIONS
Mash at 155°F (68°C) for 1 hour. Pitch yeast at 62°F (17°C) and allow to rise to 67°F (19°C) over 7 days. Ferment at 67°F (19°C) to terminal gravity. Crash to 42°F (6°C) and hold 10-14 days.

Extract Version
Substitute 8.3 lb. (3.76 kg) pale malt extract syrup for pale malt. Omit water salts. Mash remaining malts at 155°F (68°C) in reverse osmosis water for 30 minutes. Remove grains, dissolve extracts completely, then top off with reverse osmosis water to desired boil volume. Proceed as above.
Have never noticed anything like this before.
001.JPG 002.JPG Start of ferment.
 

LorriSanga

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I stopped for almost 2 years as it was a chore getting out my 3V system, setting up the herms and all the hoses pumps and leads etc. Now I have a Guten and its so much easier.
Guten?
 

philrob

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Currently drinking a Best Bitter, and enjoying it hugely. In fact, I've done two identical batches of it back to back, to make max use of the yeast. Now fermenting a UK IPA with the harvested yeast.

4500 gr Maris Otter (Thomas Fawcett Floor Malted)
300 gr Heritage Crystal (Simpsons)
50 gr Chocolate Wheat (Weyermann)
40 gr Willamette 60 min
25 gr EKG 60 min
25 gr EKG 10 min
5 gr Yeast Nutrient 10 min
5 gr BrewBrite (stir plated in a small flask) Flameout
1 smakpak WY1469 stirplated to grow it up
25 gr EKG dry hop
25 gr Willamette dry hop

34 IBU
OG 1.046 FG 1.008
24 litres into bottles
 
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I am currently drinking a Best Bitter, hadn't got a clue what it was in the fermenter (no notes) having a few BB recipes still not sure which one it was. A long day in the garden and its going down a treat.
001.JPG 002.JPG
 

LorriSanga

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Brewed another Landlord type thing today, loving Yorky1469.

1.043
1.012
30IBUs

95% MO
4% C120
1% Acid

27g Northdown @ 60
19g EKG @ 20
31g Styrains @ FO
 
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I have got a few brews lined up, all bitters, I have been using CN-36 yeast and I am loving it. Monash Brew Lab have performed a performance, analysis and comparison between US-05 and CN-36. Really interesting reading, I only have a hard copy but have asked for a PDF to put out to the forums.
The bitters I am doing are Coniston Bluebird Bitter, probably call it Campbells Challenge as I doubt very much it will be an accurate clone, and it is Challenger hops only. The other is Pilgrims Progress using Pilgrim and Progress hops.
 
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Last minute brew day on the weekend. I need to test a new pale ale recipe with Cascade and Azacca, but then decided that a red Belgian ale would be more fun! Therefore I knocked out the following (which has a lovely red colour):

OG1.060 (50 litres)

5kg Crisp MO
5kg Wey Munich 1
1kg Wey Abbey Malt
500g Carahell
500g Wey CaraRye
500g CaraMunich 3
50g East Kent Goldings (60min)

White Labs French ale yeast - Co-pitched in primary
White Labs California IV ale yeast - Co-pitched in primary
White Labs Lactobacillus delbruekii - Co-pitched in primary

Omega Bring on Da Funk (8 bretts) - To be pitched on day 3.

20191020_144559.jpg
 
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Currently drinking a Best Bitter, and enjoying it hugely. In fact, I've done two identical batches of it back to back, to make max use of the yeast. Now fermenting a UK IPA with the harvested yeast.

4500 gr Maris Otter (Thomas Fawcett Floor Malted)
300 gr Heritage Crystal (Simpsons)
50 gr Chocolate Wheat (Weyermann)
40 gr Willamette 60 min
25 gr EKG 60 min
25 gr EKG 10 min
5 gr Yeast Nutrient 10 min
5 gr BrewBrite (stir plated in a small flask) Flameout
1 smakpak WY1469 stirplated to grow it up
25 gr EKG dry hop
25 gr Willamette dry hop

34 IBU
OG 1.046 FG 1.008
24 litres into bottles
Looks good! If you wanted to try a more modern bitter, you could swap the crystal for CaraAroma (prob 150g) and then use more modern English hops like Archer/Jester/etc.
 
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Berlinerweisse (on 50l BM)
Size: 40 L
Efficiency: 84.0%
Original Gravity: 1.036
Terminal Gravity: 1.006
Color: 2.57 SRM (0.0 - 50.0)
Alcohol: 3.9%
Bitterness: 3.6

Ingredients:
3.0 kg (50.0%) Wey Pilsner Malt - added during mash
3.0 kg (50.0%) Wey Pale Wheat Malt - added during mash
15.0 g (100.0%) Hallertau Blanc (8.0%) - added during boil, boiled 15 m
1.0 ea GigaYeast GB110 Fast Souring Lacto
White Labs Berliner Weisse mix
WLP003 German Ale II (to be pitched after 48 hours)

Trying to make a low alcohol beer on a Braumeister generally results in wort fountains. For this Berlinerweisse, I decided to use the short malt pipe for the mash and then dilute by topping up with treated water (campden tab + lactic acid) to the 45 litre mark before coming to the boil

I then chilled to 40 deg C and pitched the pack of GigaYeast Fast Souring Lacto. I'll pitch the White Labs Berlinerweiss blend tomorrow (unless I save that for a gose) and the White Labs German Ale 2 yeast the day after.
 

Neil Buttriss

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When I get home next week I'm going to try a first for me, a single malt and single hop Pale Ale. Using Voyager Veloria Schooner (For the first time) and Galaxy hops, 14g @60, 10g @10 min and 15g at flame out. then dry hop for 3 days with 25g. Using Imperial House yeast. Never used either before so looking forward to it I might lower the hops a bit not sure as I want to taste the malt.
 
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I have started drinking my Zombie Dust clone, I used to drink loads of the AIPA's some years ago until my tongue revolted, but having a couple of these I am planning on doing another, unless my tongue revolts again. I think thats why I prefer the English bitters, more balanced. Dusted off my Sierra Nevada glass which I bought through a bulk buy which Yob did some years ago.
004.JPG
 

Dan Pratt

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Ive got about 100g of each hop in the fridge to clear out before my next bulk buy and teh past few beers have been a bit dull for hop aroma and flavour.

Redemption IPA

OG 1062
FG 1010
ABV 6.4%
IBU 50
EBC 10
Vol 18L

93% Maris Otter
7% Carapils

Mashed at 65c/45mins, 68c/30mins, 78c/30mins - Target pH is 5.4, Sulphate 300ppm, Chloride 100ppm

60Min Boil

Columbus @ 60mins = 37ibu
Amarillo @ 30mins = 13ibu

@ 80c Whirlpool 28g each - Amarillo, Galaxy, Mosaic & Nelson

Fermented with BRY97 @ 18c

Dry Hopped twice post fermentation:

Amarillo, Galaxy, Mosaic & Nelson = 112g

Amarillo, Galaxy, Mosaic & Nelson = 112g

This is 12g per L for the dry hop, hoping to keep O2 out from Co2 flush process and closed transfer.
 
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