What are you brewing?

Replies to This Discussion

Permalink Reply by Stu McKinlay on January 20, 2009 at 2:40pm

I added lemon juice.

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Permalink Reply by Steve Baker on January 20, 2009 at 2:57pm

It says 1 gram of citric acid per kilo of sugar. That would be about...

a pinch.

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Permalink Reply by Reviled on January 20, 2009 at 2:59pm

Whats the benifit to your beer of inverting the sugar?

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Permalink Reply by JoKing on January 20, 2009 at 3:09pm

It turns it into toffee / candy. It becomes 10% less fermentable with a more pallatable flavour in the beer. I did this for the TTL.

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Permalink Reply by Reviled on January 20, 2009 at 3:15pm

Do I still get a bottle of the TTL? Guess I can get it off ya on thursday if its ready? :o)

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Permalink Reply by JoKing on January 20, 2009 at 3:21pm

You definately get a bottle!

Not ready yet though... but maybe I'll draw a litre out of the fermenter...

I swore I wouldn't do that anymore though.

Permalink Reply by Reviled on January 20, 2009 at 3:22pm

lol, no you didnt, you swore you wouldnt drink any out of the fermenter, completely different :o) hahahaha

Permalink Reply by JoKing on January 20, 2009 at 3:30pm

I'll do some more sensory analysis on it, and if it's not ready - I wont bother bringing any. I don't think it would be fair to the earwigs who gave their lives for this brew.

Permalink Reply by JoKing on January 20, 2009 at 3:51pm

Sorry bro...

My sensory analysis has resulted in a fail for transport for Thursday. The styrin still has a slight muddy taste to it.

You'll just have to wait till it gets packeged in a couple of weeks time.

Permalink Reply by Stu McKinlay on January 20, 2009 at 3:27pm

Give or take a partial pinch.

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Permalink Reply by denimglen on January 20, 2009 at 3:15pm

Brewed the bitter on Stu's advice from another thread last Sat

1.038 and 30 IBU - 20L

UK Pale
Crystal 80L 8%
Amber 2%

NZ Goldings at 60min
NZGoldings and UK Fuggles 15g each at 15 mins.

S04.

All going well will be brewing an IPA on Friday, hopefully can kiss-ass the boss for the day off.

And maybe a porter on Monday.

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Permalink Reply by denimglen on January 20, 2009 at 8:12pm

Whoa, looks like majority of fermentation finished up in three days, no krausen left, drop in temp and no more airlock activity, haven't checked gravity though.

Gave the yeast a rouse today as I hear this yeast can be an early flocc'er.

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