wide eyed and legless
Well-Known Member
English IPA, no weddings, birthdays or other celebratory occasions, so just an IPA.
Whats In The Glass
- Thread starter jimmyjack
- Start date
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Amber Ale. One of my better ones, and goes down a treat after a round of golf today.
Amber Ale. One of my better ones, and goes down a treat after a round of golf today.
Timewellspent
Member
….. while I brew my next batch of pacific ale
wide eyed and legless
Well-Known Member
On my Coopers Sparkling clone this evening. Is it in the ball park of the Coopers? Well carbonation not bad and colour not bad taste nothing like it. The yeast is important for this brew.
wide eyed and legless
Well-Known Member
Mild, a good session ale.
![20230610_172712[1].jpg](https://cdn.imagearchive.com/aussiehomebrewer/data/attach/107/107853-20230610-172712-1-.jpg)
wide eyed and legless
Well-Known Member
Best bitter 13 days in the bottle, clearing nicely, good head and lacing, very enjoyable.
Best bitter 13 days in the bottle, clearing nicely, good head and lacing, very enjoyable.
Hoping this is a response- that looks and i assume tastes great. I have just has a go at a ‘Bitter’. I have a way to go. Taste - OK, but flat, lifeless and no head retention like yours.
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wide eyed and legless
Well-Known Member
I don't know how much dextrin malt improves the foam and head retention, I use a couple of hundred gram of carapils. Now I use it because that it is what it is supposed to do. So its a bit like a security blanket. Same with bread improver, does it make that much difference when baking bread?
Using the usual programs like Brewers Fiend does throw hop additions to the low side, and hops do help with foam.
Cold crash/condition your beer to clear it quickly, personal choice whether to use a clearing agent, also be careful using the carbonation calculator while it is fairly close I have found that a couple of extra grams of priming sugar works better than the priming calculator predicts.
Using the usual programs like Brewers Fiend does throw hop additions to the low side, and hops do help with foam.
Cold crash/condition your beer to clear it quickly, personal choice whether to use a clearing agent, also be careful using the carbonation calculator while it is fairly close I have found that a couple of extra grams of priming sugar works better than the priming calculator predicts.
Brewmerang
Active Member
I use dextrose to carbonate, but the dextrose I use (as most do) is dextrose monohydrate which is about 9% water. So if the calculator suggests 200g, I use 220g to achieve the correct carbonation.
Maybe you (or anyone) can help me with this:
The calculators ask for a temperature of the beer. If you cold crash well after fermentation has finished, then surely the temp that you should enter is closer to the higher temp at the end of fermentation. I would assume that very little Co2 is absorbed if the cold crash occurs less than 24hrs before bottling.
Am I wrong?
Brewmerang
Active Member
This is my Tropical Pale Ale The passionfruit and mango flavour is achieved with hops only, no fruit.
Finished the glass by the time I wrote this. One of my best.
Finished the glass by the time I wrote this. One of my best.
wide eyed and legless
Well-Known Member
A can of worms, I have tried both ways using the temperature of the beer at end of fermentation and the temperature of the beer coming out of cold crash. The temperature of the beer coming out of cold crash works best for me. I add the extra few grams of priming sugar for a few reasons. Using a bottling bucket and bulk priming the temperature will rise though only slightly, the beer going into a ambient temperature bottles will lose some CO2, stirring the sugar solution in the bottling bucket would probably drive out some CO2 as well. Just trial and error for what works best.
Brewmerang
Active Member
What works best for me is not to cold crash in the fermenter. I may be wrong, but I think that the cold crash can occur after the bottles have been primed at fermentation temp for a week.
I bottle directly from the fermenter into bottles that are individually dosed with priming sugar solution according to my own priming solution calculator (more than happy to share if I only knew how).
I had never really thought about how the temp difference affects the Co2 exchange!
Bottles are then placed directly into temp control at ferment temp until cold crashing in the fridge.
wide eyed and legless
Well-Known Member
I use this calculator, it is the same as Brau Kaiser so I think Kai had maybe lifted it from here.
https://www.lallemandbrewing.com/en...brewing-tools/bottle-conditioning-calculator/
wide eyed and legless
Well-Known Member
Tonight's tipple is California Common or Steam Beer, I do think that anyone who enjoys an English Bitter will also like this beer, main difference is the yeast. Top fermenting versus bottom fermenting, a very enjoyable beer.
I think you are missing the point of cold crashing. Cold crashing at approx -0.1C is to allow suspended yeast and other things to settle to the bottom of the fermenter prior to bottling or kegging.
If Cc in the fermenter don’t worry, there will still be enough yeast to carbonate your beer if priming and bottling and raising temp to a level the yeast can work at. Cold crashing in the bottle will only serves to drop the suspended material to the bottom of the bottle. Either way, do what works for you.
Brewmerang
Active Member
wide eyed and legless
Well-Known Member
Bitter is better! The best bitter I had post 9027 conditioned nicely, the bubbles of the foam are now finer, still a nice lacing and getting clearer. 22 days in the bottle.
wide eyed and legless
Well-Known Member
Foreign Extra Stout, only 3 long necks left.
