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Des, the kit has been fermenting away for a few days now. The yeast is deffinately giving off more sulphury smells than I have even had with US05 or S04. I can see if the smell stuck around in the finished beer that it could be called applely. I'll let you know what it is like drinking.
By the way thiss was fermting at 17°C for 6 days then ramped up to 21°C today
Just brewed a light summer IPA, should have some decent hop character to it.
Hopefully be around 1.080 starting.
Grain/Extract/Sugar |
% | Amount | Name | Origin | Potential | EBC |
71.1 | 16.00 kg. | Pilsen Malt | New Zealand | 1.030 | 4 |
8.9 | 2.00 kg. | Amber Malt | Great Britain | 1.032 | 92 |
8.9 | 2.00 kg. | Crystal 90L | America | 1.033 | 237 |
1.1 | 0.25 kg. | Carahell Malt | Germany | 1.034 | 31 |
1.1 | 0.25 kg. | Melanoidin Malt | Germany |
1.033 | 92 |
8.9 | 2.00 kg. | Brown Sugar | Generic | 1.046 | 9 |
Hops |
Amount | Name | Form | Alpha | IBU | Boil Time |
10.00 g. | Chinook | Pellet | 13.00 | 6.6 | 90 min |
10.00 g. | Chinook | Pellet | 13.00 | 6.4 | 75 min |
10.00 g. | Chinook | Pellet | 13.00 | 6.6 | 60 min |
10.00 g. | Chinook | Pellet | 13.00 | 5.9 | 45 min |
30.00 g. | Cascade | Pellet | 7.30 | 5.7 | 30 min |
30.00 g. | Chinook | Pellet | 13.00 | 10.1 | 30 min |
100.00 g. | Centennial | Pellet | 10.50 | 14.3 | 15 min |
70.00 g. | Cascade | Pellet | 7.30 | 6.9 | 15 min |
50.00 g. | Chinook | Pellet | 13.00 | 8.8 | 15 min |
200.00 g. | Styrian Goldings | Pellet | 5.25 | 8.9 | 5 min |
100.00 g. | Cascade | Pellet | 7.30 | 0.0 | Dry Hop |
100.00 g. | Centennial | Pellet | 10.50 | 0.0 | Dry Hop |
50.00 g. | Chinook | Pellet | 13.00 | 0.0 | Dry Hop |
It'll definitely be something, though I doubt it'll be "light"!
Make sure you've pitched enough yeast!
Pitched plenty of yeast, hopefully comes out alright, starting was 1.077 not too far off.
how many L went into the fermenter?
About 70L in, will lose a bit dumping the trub and spent hops though.
and how much yeast did you pitch? thanks for answering newbie questions
From memory about 6 sachets of US-05, would've liked to have use 1469 but never got around to making a massive starter.
if you has made a starter with us 05 or used yeast from past brew would you have needed as much....
I wouldnt bother making a starter with dry yeast, only with liquid to get the cell count up, though it can be done. I've recycled slurry plenty of times without trouble, but with such a hop-heavy brew it's not really worth the risk of contamination...IMHO
Just mashed this one in for the final brew of 2012, seemed like a good way to end the year with my first Altbier
Amt | Name | Type | # | %/IBU |
4.500 kg | Gladfield Munich (15.6 SRM) | Grain | 1 | 93.8 % |
0.250 kg | Caraaroma (130.0 SRM) | Grain | 2 | 5.2 % |
0.050 kg | Carafa I (337.0 SRM) | Grain | 3 | 1.0 % |
45.000 g | Smaragd [8.00 %] - Boil 60.0 min | Hop | 4 | 34.5 IBUs |
22.000 g | Smaragd [8.00 %] - Boil 15.0 min | Hop | 5 | 8.4 IBUs |
0.33 tsp | Irish Moss (Boil 10.0 mins) | Fining | 6 | - |
20.000 g | Smaragd [8.00 %] - Boil 5.0 min | Hop | 7 | 3.1 IBUs |
1.0 pkg | SafLager West European Lager (DCL/Fermentis #S-23) [23.66 ml] | Yeast | 8 | - |
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