Bullet2012
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Only the one please, I would not want to deprive you of the fruits of your labours.I better find some bottles then.
Only the one please, I would not want to deprive you of the fruits of your labours.I better find some bottles then.
Someone convinced me to keg it straight away, apparently cold crashing like this only really works if you rack it into a secondary fermenter first. I don't have one of those so it's in the keg under 10psi of CO2 now.Cleared up a lot too. Took the dry hops out and stuck it in the basement, it's about 8 or 9 degrees down there, probably keg it Wednesday evening.
Should have asked him to breath it in.Someone convinced me to keg it straight away, apparently cold crashing like this only really works if you rack it into a secondary fermenter first. I don't have one of those so it's in the keg under 10psi of CO2 now.
Carrying the CO2 round to my mates house, some tit offered me "A couple of quid for a balloon", must have thought it was N2O.
Think we're going to have aWell then what’s the update, anything drinkable yet, ( for normal people not just students)
What are you reading at Uni? Mechanical Engineering or Chemical Engineering? Are any of your mates reading Medicine?Mmm, beer
View attachment 280945
Firstly; I cocked up carbonating, pressurised the keg then disconnected the gas, so it's flat. It's had half an hour at three bar now, making up for lost time.
Doesn't taste of anything special, it's just a cheap pint, nothing really to say. Won't have a problem finishing it between us.
View attachment 280951
Tried measuring Brew Two, the sediment is above the level of the tap so it looks crap, measured 1.012 but that's probably wrong with so much ginch floating in it.
I'm doing mech eng, don't know anyone on medicine, why?What are you reading at Uni? Mechanical Engineering or Chemical Engineering? Are any of your mates reading Medicine?
Thought so, these kind of experiments are usually done by the mad chemists, and doctor may be required if the brew doesnt work outI'm doing mech eng, don't know anyone on medicine, why?
No idea what any of that adds upto....but must admit I dont like the sound of the "MISCS"..........I probably drink more and worse without knowing....just sounds bad CaCl2 sounds like it could burnThat looks very nice Adam, a bit strong for me however if your brewing in smaller quantities I can see the logic
Coincidentally, I've just bottled/kegged this Bavarian lager I brewed a couple of weeks ago. It's about 72litres of 4.5% ABV
Malts (14.5 kg)
13 kg (89.7%) — Bamberger Bamberger pilsner — Grain — 3.9 EBC
1 kg (6.9%) — Warminster Munich — Grain — 20 EBC
500 g (3.5%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
Hops (380 g)
100 g (30 IBU) — Magnum (Whole) 9.3% — Boil — 60 min
40 g (3 IBU) — Hallertauer Mittelfrueh (Whole) 4% — Boil — 15 min
60 g (4 IBU) — Hallertauer Mittelfrueh (Whole) 4% — Boil — 10 min
80 g (4 IBU) — Hallertauer Mittelfrueh (Whole) 4% — Boil — 5 min
100 g (2 IBU) — Hallertauer Mittelfrueh (Whole) 4% — Aroma — hop rocket
Miscs
2 g — Calcium Chloride (CaCl2) — Mash
2 g — Epsom Salt (MgSO4) — Mash
15 g — Gypsum (CaSO4) — Mash
1.5 g — Calcium Chloride (CaCl2) — Sparge
1.5 g — Epsom Salt (MgSO4) — Sparge
10 g — Gypsum (CaSO4) — Sparge
1 items — Protafloc — Boil — 15 min
Yeast
Fermentis W-34/70 Saflager
I've just bought a second hand larder fridge, two 5 gallon Cornie kegs will go in the bottom, followed by around 60 bottles in the top after the bottles have undergone secondary fermentation for a week. They will "lager" in the fridge at about 2c for a couple of months, or until we get the first/any heat wave
Cheers
Andy