So having had a bit of a sabbatical I have returned to brewing - having decided to focus just on beer.
This is only my second beer - the first was the Youngs IPA
http://www.thehomebrewforum.co.uk/showthread.php?t=68075
I decided to make no changes whatsoever to the recipe.
The bundle is this:
23 stg on Amazon.
So basically pour included 1kg bag sugar, the can of malt, 23l water into fermenter, pitch the "lager" yeast at 21c and instructions say leave a week.
I didn't bother with a SG.
Whipped air into it using my degasser
Went into the ferm fridge at the lowest recommended temp of 21c
Day 1: Shows froth from the reverse degassing
Day 2: This was the last time there was anything on the surface of the beer
Observations: no real krausen, no bubbling at the airlock, practically flat top from day 3 onwards. It appears to me that this beer had fermented almost completely by day 5.
Left the beer at 21c for 2 weeks , FG 1010, at which point I bottled it.
Had to cut a number of the enclosed sugar drops in "half" because they are designed for 350 / 700 ml bottles not 500.
Again incredibly difficult to get a 100% tight fit on the Coopers PET bottles. After 47 bottles my hands had had enough big time.
Beer has been in bottles at 21c for about 4 days and already the bottles are hard and pretty clear - The drops seem to produce a better result than the batch method though it could be that I used less sugar in my Young's IPA recipe.
Will post the final product next Sunday :thumb:
This is only my second beer - the first was the Youngs IPA
http://www.thehomebrewforum.co.uk/showthread.php?t=68075
I decided to make no changes whatsoever to the recipe.
The bundle is this:
23 stg on Amazon.
So basically pour included 1kg bag sugar, the can of malt, 23l water into fermenter, pitch the "lager" yeast at 21c and instructions say leave a week.
I didn't bother with a SG.
Whipped air into it using my degasser
Went into the ferm fridge at the lowest recommended temp of 21c
Day 1: Shows froth from the reverse degassing
Day 2: This was the last time there was anything on the surface of the beer
Observations: no real krausen, no bubbling at the airlock, practically flat top from day 3 onwards. It appears to me that this beer had fermented almost completely by day 5.
Left the beer at 21c for 2 weeks , FG 1010, at which point I bottled it.
Had to cut a number of the enclosed sugar drops in "half" because they are designed for 350 / 700 ml bottles not 500.
Again incredibly difficult to get a 100% tight fit on the Coopers PET bottles. After 47 bottles my hands had had enough big time.
Beer has been in bottles at 21c for about 4 days and already the bottles are hard and pretty clear - The drops seem to produce a better result than the batch method though it could be that I used less sugar in my Young's IPA recipe.
Will post the final product next Sunday :thumb:
