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Napalm2880

Napalm2880

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Is there anything like a brewers co-op in Johannesburg? Cape Town has one where a bunch of guys clubbed together and opened a small community brewhouse / pub and I thought that's a really cool idea, especially for new brewers.
 
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heartbroken

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Napalm2880 said:
Is there anything like a brewers co-op in Johannesburg? Cape Town has one where a bunch of guys clubbed together and opened a small community brewhouse / pub and I thought that's a really cool idea, especially for new brewers.
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The one in Woodstock? I usually stay at the WEX when I am CPT as my office is in the area. Usually get stukkend gesuip at the Co-op and then walk the block to the hotel hoping not to get stabbed.
 
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marxgp

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Rocket-Boy said:
US-05 gets a lot of hate but I have yet to brew anything with it that I didnt like.
Which style of brew in a box did you get?
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I was going to get their Blonde Ale brew kit but they did not have the Kveik Ragnarok yeast in stock. I eventually took the "wort only" brew kit and took the US-05 because it could deal with the higher temperatures.
 
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GrootP

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I have to thank you guys for introducing me to Kveik yeast.

I got the Mangrove Jack M12 and it fermented my American Amber Ale well at high temperature and it left my beer clear with a little well settled sediment in the bottles that stays put in the bottle when pouring.

I would like to brew a Baltic Porter for the winter and would like to know, could I use the Kveik for a porter and do anyone care to share a recipe for a Baltic Porter?

I found a few on the web but would like to try a recommended one.

Cheers!
 
Snyper564

Snyper564

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GrootP said:
I have to thank you guys for introducing me to Kveik yeast.

I got the Mangrove Jack M12 and it fermented my American Amber Ale well at high temperature and it left my beer clear with a little well settled sediment in the bottles that stays put in the bottle when pouring.

I would like to brew a Baltic Porter for the winter and would like to know, could I use the Kveik for a porter and do anyone care to share a recipe for a Baltic Porter?

I found a few on the web but would like to try a recommended one.

Cheers!
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Search the byo.com site many awesome recipes I use kveik for my robust porters smokey porter barleywine and stout it's the liquid culture Ragnarok which I believe is voss. It's an awesome yeast and very forgiving

I have all three liquid cultures kveiks and they cover everything from ale to porter stout pseudo lager NEIPA. Everything but wheat beers.
 
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Rocket-Boy

Rocket-Boy

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marxgp said:
I was going to get their Blonde Ale brew kit but they did not have the Kveik Ragnarok yeast in stock. I eventually took the "wort only" brew kit and took the US-05 because it could deal with the higher temperatures.
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I normally ferment US-05 at 19c and then bump it up by a degree each day until 21c near the end of fermentation. It can pick up some off flavours if it gets too hot, but Fermentis claim a max of 28c so it should handle higher temps.
 
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marxgp

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Rocket-Boy said:
I normally ferment US-05 at 19c and then bump it up by a degree each day until 21c near the end of fermentation. It can pick up some off flavours if it gets too hot, but Fermentis claim a max of 28c so it should handle higher temps.
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I don't have temperature control, so was lucky it kept below 28c. No off flavours. Highest was 26c while fermenting.
 
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heartbroken

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I think I might have fked up my last batch of beer now. My fridge is full so I decided to go with a bath tub with water and some towels to keep temps under control (you can judge but it was lockdown, so was going for volumes). Wanted to test gravity now to see if it's stable to bottle on Sunday and the one fermentor has what looks like mildew on the lid. I assume its from the wet towel and a bit of a spill from the airlock maybe. I doused it with sanitizer now, but it might be too late. I think I ruined 20l of the 40l batch.
 
Rocket-Boy

Rocket-Boy

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heartbroken said:
I think I might have fked up my last batch of beer now. My fridge is full so I decided to go with a bath tub with water and some towels to keep temps under control (you can judge but it was lockdown, so was going for volumes). Wanted to test gravity now to see if it's stable to bottle on Sunday and the one fermentor has what looks like mildew on the lid. I assume its from the wet towel and a bit of a spill from the airlock maybe. I doused it with sanitizer now, but it might be too late. I think I ruined 20l of the 40l batch.
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It might not be ruined, if you can post some pics that would help.
Sometimes even completely wrecked looking ferments are still viable under the layer on top.
 
Dimpie (COMPUTEK)

Dimpie (COMPUTEK)

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heartbroken said:
I think I might have fked up my last batch of beer now. My fridge is full so I decided to go with a bath tub with water and some towels to keep temps under control (you can judge but it was lockdown, so was going for volumes). Wanted to test gravity now to see if it's stable to bottle on Sunday and the one fermentor has what looks like mildew on the lid. I assume its from the wet towel and a bit of a spill from the airlock maybe. I doused it with sanitizer now, but it might be too late. I think I ruined 20l of the 40l batch.
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...but but, if it can't get inside, your batch should be good :unsure:
 
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heartbroken

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heartbroken said:
I think I might have fked up my last batch of beer now. My fridge is full so I decided to go with a bath tub with water and some towels to keep temps under control (you can judge but it was lockdown, so was going for volumes). Wanted to test gravity now to see if it's stable to bottle on Sunday and the one fermentor has what looks like mildew on the lid. I assume its from the wet towel and a bit of a spill from the airlock maybe. I doused it with sanitizer now, but it might be too late. I think I ruined 20l of the 40l batch.
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For anyone following this heart wrenching story unfold, I am happy to report that the beer is perfectly fine and tastes amazing. The infection didn't get inside the fermenter, was limited to the outside of the lid. Ale came out at a refreshing 6%. It's all bottled now and stuck away in storage, the next 2 weeks needs to fly by now. Fermenters washed, bleached and sanitized and refilled with a cascade SMaSH experiment I am doing.
 
Cray

Cray

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heartbroken said:
For anyone following this heart wrenching story unfold, I am happy to report that the beer is perfectly fine and tastes amazing. The infection didn't get inside the fermenter, was limited to the outside of the lid. Ale came out at a refreshing 6%. It's all bottled now and stuck away in storage, the next 2 weeks needs to fly by now. Fermenters washed, bleached and sanitized and refilled with a cascade SMaSH experiment I am doing.
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I love a happy ending :), enjoy.
 
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