What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[Stu McKinlay]

Yep - any running beer (up to 1.050) should really be fermenting out in 3-4 days, no matter what the yeast. If it is taking longer, you're probably not doing it right. That doesn't mean you should drink now... it will still be cleaning up its dirty oxters.

However, S04 will ferment that fast and then drop like it has donned the carrot concrete gumboots.

[jt]

Cheers chaps, I thought it might appreciate it. Barry, that's at 24, on the yeast cake ?

It also sees to have dropped much quicker, and dropped clearer than the latest batch of us-05 too.

As I'm having an alcohol free day, maybe two, I'll let the temp creep up and taste check it in a day or two.

[Barry]

Yeah 24 degrees in the primary on the cake. I pull it out of the fridge after 7-10 days, leave for 4 days at ambient (gelatin goes in after 2 days, then keg after another 2). Ambient for me at this time of year is a shade under 24, over summer it's above 25, over winter a litter under 20 - I take what I can get.
Usually goes into the keg bright and clear after an initial plug of yeast.

[jt]

That plug of yeast usually comes out with hydro samples for me before I rack.

Never bothered with a hydro sample after racking but always seems clear in the first bottle or in the keg.

More to come on Thursday. I've popped it up on the shelf (was on the concrete floor) & that should raise it a couple of degrees

cheers, jt

[jt]

OK, we're still steady at 18C.
From what I read on '04 it should be at terminal - whatever that's going to be - I'll check tonight.
Looks like a rest at 20 something C for two days - or maybe longer - until any werthers original taste dissapears (maybe this is where I've gone wrong with 04 in the past ?)
Now, after that .. what do you think, either
Leave it in primary
Rack off the yeast to condition further until I need it for a keg, maybe a week
Keg and let it condition there
Or just keg, gas and drink ! (I guess that's JK's G2B option)

I've got 24 litres or so, so I'll get 1/2 a doz bottles too.

cheers chaps, jt

[JoKing]

Gidday jt. I'll tell you what I do with my beer after diacetyl rest - and you can make your mind up from there.

So some beers take a bit longer, but my 1.050 beers take about 10 days in the primary: fermentation (4 days), clean up (3 days), and drop out (3 days at zero). After this time, I keg, carb and drink... i.e G2B in 12 days.

My best record so far is 9... but I reckon I could do better at 4 bar!

[jt]

Yea, the extra days at zero would be good, but I only have the keg fridge - which is full of - ahh .... kegs ... which just leaves me with 15C approx ambient options.

So I might just rack into a corny with some top pressure and let it sit until I need to gas it

[jt]

OK, it was @ 1.010 at 19C last night. Any idea where S04 could finish from here ?
Tasted a good whack of butterscotch and some dark toffee. I caught a hint of the brown malt and crystal but none of the pale choc and it's a refreshing change to not have the standard crystal & chocolate ale.

I put it on the heatpad with some 1" slats underneath and I've got it at 22C today and I'll check it again on Monday.

[MrC]

Why Pukehuia?

[jt]

Oh Mr Cherry, adding a cute name instantly enhances your beer :-)

Newlands was originally Pukehuia. Renamed after Thomas Newland sometime after 1875

[Martin Bridges]

Urban Bohemian - a Bohemian pilsner

Based on Jamil's recipe from Brewing Classic Styles:
4.8kg Weyermann Pilsner
300g Carapils

Currently mashing at 67 degrees.

Going for a 90 minute boil.
20g NZ Hallertau @ 60 mins
20g NZ Hallertau @ 30 mins
10g NZ Hallertau @ 10 mins
10g NZ Hallertau @ flameout

Wyeast 2001 Pilsner Urquell. Pitching rate calculator suggested I needed a 6.5litre starter! Don't have a big enough vessel, so I've made a 3.5 litre one and we'll see how we go.

First problem of the day was I couldn't identify the grist! I milled for 2 batches the other night (thanks Barry!) and put them into separate buckets. Problem is I couldn't remember which bucket was which!. Both looked pretty similar (the other was an Irish Red so mainly pale malt. Eventually managed to spot some roasted barley in one so decided the other one must be the pilsner grist!

All going OK so far.

[JoKing]

I see you have your Irish Red on the Agenda...

Care to post your recipe... or will you be playing your cards close to your chest?