Discussion in 'Beer Brewdays!' started by Oneflewover, Dec 31, 2017.
wasn't exactly subtle....
I'll send you a bottle if it comes out any good
Yeah, I'm not very bright sometimes... That would be appreciated, I'll trade you another of my kveik beers if you want.
Probably didn’t need any starter I have brewed Voss with 5ml trub and it went like a train- amazing stuff / very orange.
Yeah, it's a conference thing I suppose. I've read that you can pitch tiny amounts of yeast, in fact it brings the orange flavour out, but having never used it before...... Still having built a starter I have plenty for the next 10 brewdays
Just read the above post again: conference = confidence
Just bottled this, it was done 3 days in. Went from 1.052 to 1.010 so around 80% attenuation and 5.5 ABV.
Sample was promising. Light in body, slightly hazy, citrus and spice certainly there. Definitely a bit tart, slightly reminiscent of a white wine in a way
Aimed for volumes of CO2, hoping for a refreshing summer drink
I'm getting a Belgian quad / strong dark ale on this weekend. Grains weighed, big starter made. Now making the Candi syrup and the Inkbird BBQ go IBT-2X @Inkbird gave away a while back is coming into its own
Well after an hour or so I decided that I'd had enough of boiling sugar and having to adjust the temperature every 2 minutes .
It didn't get as dark as I'd have liked, but it's got a lovely caramel flavour. Might have to add a little more carafa 3 to the recipe to compensate for the lack of colour...
I made clear candy sugar which is easy. Used half and froze the remainder.
Yeah it was easy enough, just bloody time consuming! Here is the finished product
The dark stuff takes ages so i only make golden syrup now as you don't have to watch it. My candi sugar always melts as well, not sure why.
Do you add Citric acid?
The guide i followed specified keeping the syrup between 127 and 131 C and specifically not allowing it to go over 135. Can't remember why now....
I was aiming for a syrup so added water at the end of the boil.
Yes I did
I brewed the Belgian strong dark ale today.
OG 1.095, FG 1.015. 10.42% ABV. 27.5 IBUs.
1kg light Munich
1kg amber Candi syrup home made
0.24 kg special B
0.1 kg carafa 3
90 minute mash, single step infusion at 64*C
14g Magnum @ 60
30g Hallertauer Hersbrucker @ 30
25g Hallertauer Mittelfruh @ 15
WLP 530 Abbey Ale
I hit the numbers, got just over 18l into the fermenter at around 1.095. I added an extra 500g base malt as I thought (turns out with good reason!) that my efficiency would take a hit with this large grain bill.
No real dramas, couldn't get wort below 30C so it's tucked up in the brewfridge and I'll pitch when it gets down to 19C. Happy with the colour I got, lovely red hue when held up to the light:
Another saison today, haven't brewed one for a while but got a real hankering....
25l into the fermenter. I suspect it'll be about 20ibu, but since I didn't run it through a recipe calculator I can't be sure. OG 1.052, I anticipate FG 1.004 ish
1kg wheat, malted
150g flaked rye
200g corn sugar
200g candied sugar (left over from making Halloween candy apples)
1 hr mash @ 63 *C
11g Magnum 11% @ 60
20g Hallertauer Hersbrucker @ 10
30g Motueka @ flameout
10g coriander seeds @ 10
30g bitter orange peel @ 5
Wy3711, big old starter 1.5l. Starting fermentation @ 20*C, will increase over the week up to 25*C to complete fermentation.
Separate names with a comma.