Just mashed in an English Brown Ale, as well as started my first snake for a pulled pork (wish me luck!!)
mmmmmmmmmmmmm pork :icon_drool2:
Just mashed in an English Brown Ale, as well as started my first snake for a pulled pork (wish me luck!!)
Hi Stu,Brewing a K+B Coopers APA with a few changes to use up leftovers
1 x Coopers APA tin
1.1kg Coopers LDME
200g Dex
100g Maltodextrin
15g Saaz @ 60min
Dry hopped 25g of Saaz @ 5 d
Added one pack of old Coopers yeast 1 min before flame out, made up a starter for another and sprinkled a third over the top (experimenting).
Extra 5 days in FV
Dropped to 1c for 7 days
Will bottle this the day after Boxing Day. It is tasting quite good. I was a little apprehensive about using the Saaz and the prospect of it developing a grassy taste, but so far so good. It seems like it will be a very easy to drink beer.
Cheers
Stu
Boiling yeast is a form of yeast nutriant. The boiling kills the yeast and leaves i goodness for rhe real yeasties to eat. Its a good way of using up old or cheap or free crap yeast and getting a good benefit.Hi Stu,
Added yeast 1 min before flame out??? I haven't heard of this before, why have you done that.
Boiling yeast is a form of yeast nutriant. The boiling kills the yeast and leaves i goodness for rhe real yeasties to eat. Its a good way of using up old or cheap or free crap yeast and getting a good benefit.
Yup tandaco brand or somwthing. Ive got a container of it as well for that t purposeBakers yeast in the red containers from the supermarket is a cheap yeast nutrient (and good for making pizzas!).
I have a 250g container in my fridge that cost squat. If only 250g of brewing yeast were the same price as bakers yeast I'd never make another bloody starter again!
Sweet, that would be an easy way to get the yeasties firing. This was only my third brew, so everything learned the easy way is a bonus.Bakers yeast in the red containers from the supermarket is a cheap yeast nutrient (and good for making pizzas!).
I have a 250g container in my fridge that cost squat. If only 250g of brewing yeast were the same price as bakers yeast I'd never make another bloody starter again!
Cannot be buggered typing it all out.
Licorice Orange Stout (Sweet Stout)
Original Gravity (OG): 1.065 (P): 15.9
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 6.39 %
Colour (SRM): 36.4 (EBC): 71.7
Bitterness (IBU): 35.9 (Average)
2.5kg 52.3% Maris Otter Malt
.5kg 10.46% Flaked Oats
.5kg 10.46% Melanoidin
.5kg 10.46% Vienna
.3kg 6.28% Special Roast
.2kg 4.18% Black Malt
.18kg 3.77% Chocolate
.1kg 2.09% Carared
8g 0.4 g/L Columbus (12.1% Alpha) @ 45 Minutes (Boil)
8g 0.4 g/L Nugget (13% Alpha) @ 45 Minutes (Boil)
5g 0.3 g/L Columbus (12.1% Alpha) @ 15 Minutes (Boil)
5g 0.3 g/L Nugget (13% Alpha) @ 15 Minutes (Boil)
5g 0.3 g/L Columbus (12.1% Alpha) @ 5 Minutes (Boil)
5g 0.3 g/L Nugget (13% Alpha) @ 5 Minutes (Boil)
15g 0.8 g/L Licorice Root @ 30 Minutes (Boil)
15g 0.8 g/L Orange Peel @ 30 Minutes (Boil)
15g 0.3 g/L Orange Peel @ 15 Minutes (Boil)
8g 0.2 g/L Licorice Root @ 15 Minutes (Boil)
Single step Infusion at 67C for 60 Minutes. Boil for 60 Minutes
Fermented at 18C with Danstar Windsor
Recipe Generated with BrewMate
Still figure out all this efficiency stuff but using Brewmate with an OG of 1.060 if seem to have achieved something like 80%????
Fermenting nicely droped to 1.030 in 24 hours
Hydro samples taste great.
Bakers yeast in the red containers from the supermarket is a cheap yeast nutrient (and good for making pizzas!).
I have a 250g container in my fridge that cost squat. If only 250g of brewing yeast were the same price as bakers yeast I'd never make another bloody starter again!
This is awesome - I was wondering where to get cheap yeast nutrient. What volumes do you put in a starter / batch?
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