What are you brewing?
Replies to This Discussion
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Permalink Reply by mattd2 on
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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
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Permalink Reply by Des Ross on
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The sulphur smell is pretty normal...usually associated with hops overtones. Even if it turns out 'appely ' it will be very drinkable! As I said before, do your best to avoid oxygen pick up when siphoning to bottles or keg and I definitely recommend no secondary fermentation...leave it in the primary vessel until it is clear and then bottle. Sounds like you have pretty much done things correctly! PS are you going to try a little dry hopping....?
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Permalink Reply by Chris Scott on
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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
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Permalink Reply by Stu H on
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It'll definitely be something, though I doubt it'll be "light"!
Make sure you've pitched enough yeast!
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Pitched plenty of yeast, hopefully comes out alright, starting was 1.077 not too far off.
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Permalink Reply by Peter Smith on
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how many L went into the fermenter?
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About 70L in, will lose a bit dumping the trub and spent hops though.
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and how much yeast did you pitch? thanks for answering newbie questions
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From memory about 6 sachets of US-05, would've liked to have use 1469 but never got around to making a massive starter.
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if you has made a starter with us 05 or used yeast from past brew would you have needed as much....
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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
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Permalink Reply by Hamish Jones on
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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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