EveryoneKnowsADave Brewdays!

[EveryoneKnowsADave]

Brewed a Cooper's European Lager kit with 500g LSM and 500g of dextrose, brewed to 22 litres. I've got it in the fermentation cupboard, currently at 16°c +/- .5°c.

I learned a lesson with the LSM which I unfortunately dumped in!
OMG did that need some work!! I'm assuming I need to add it to hot water then add it to the mix or something?

I'm using a Fermenter King Gen3 but have replaced the 35 psi PRV with a 15 psi version which was sent courtesy of @foxy and Will @CEO Keg King (I believe these are now available on @Brew2bottle Homebrew ). These valves negate the need for a spunding valve when pressure fermenting.

Prior to putting the lager on I transferred the MYO dark fruits cider into a corny keg and dropped it into the keezer.

 

[buddsy]

Looking ace!

buddsy

 

[EveryoneKnowsADave]

Took a wee while to get started but we're off and running. Fermentation chamber has settled at 13.5°c +/- 0.5°c and there's activity

 

[EveryoneKnowsADave]

That's the European lager transferred into the corny keg. I think it's been in the fermenter king for about 18 days. Fermented at 12°c for the most part then steadily increased the temp to 18°c after the og sat at 1.004 for a couple of days, before crashing back to 2°c.

I've included some pictures of my closed transfer starting at the fermentation chamber/fermenter king which receives it's gas in from the keezer via the collar and sidewall (grey pipe), the fluid out (clear pipe) which also returns through the collar and then onto the keg. This helps me keep the transfers all neat and tidy behind doors/under lids

Pretty happy with the look of the lager at this point. I think the recommended wait is 12 weeks

 

[EveryoneKnowsADave]

After the cleaning out the fermenter I got straight to work on a Mangrove Jack's Irish Stout. Brewed to instructions at 23l however, used all of the brew enhancer 2 rather than just 1.2kg.

After just 17 hours at 22°c it was already getting busy!

 

[EveryoneKnowsADave]

I checked the gravity on Sunday as the stout has been fermenting now for 7 days. Currently sitting at 1.010 so as per the instructions, I added the 20g sachet of Galena hop pellets (via the prv hole in the Fermenter King).

 

[EveryoneKnowsADave]

I'm brewing the Youngs American IPA kit again. Brewing to instructions other than topping up short to 21 rather than 23 litres and adding an additional 30g of Falconer's Flight 2-3 days before the end of fermentation along with the kit hops.

Last time I brewed this it turned out lovely despite problems sealing the fermentation bucket lid and issues with the airlock bubbler.

This time it's in the Fermenter King Gen3 with @foxy 's 15psi pressure release valve. Interesting to see the difference between my first and second time brews.

Starting gravity is 1.058 so aiming for about 6.3% abv