Home Brewing / Micro Brewery / My own beer

[JSparrow]

I came to the conclusion that DME screws with the FG. That is why I made these 2 with only dextrose. A bit of trial and error. We will see how it goes.

 

[Dimpie (COMPUTEK)]

My goto ratio when I used to brew kits was 700g DME + 500g Dextrose per tin.
I used to buy them at 25Kg at a time ... worked out way cheaper than getting from the LHBS as in under R10/kg on the Dextrose.

 

[bwana]

Cracked open a small taster of the RHBC Blonde Ale I bottled Wednesday and it's very, very nice. I'll have to sample it again in a few days.

 

[GreGorGy]

I came to the conclusion that DME screws with the FG. That is why I made these 2 with only dextrose. A bit of trial and error. We will see how it goes.

I used DME with Coopers stout a couple of times and got favourable results generally, although the combo did not work out well when I put it on the nitro tap. While I generally use all grain, I do keep a can or two around for reliable results during these trying times. Before the president announce the easing of the liquor ban, I made a Morgan' Stout. This time I just used sugar. It is almost at the end of its fermentation and judging by the taste so far, I think it is gonna work beautifully on the nitro tap. We wait and see...

 

[JSparrow]

I also made a Morgans Stout a while ago with DME. I battled to get the fg down. But it turned out great. Personally I think the Morgans kit yeast is crap. My last 2 Morgans I added propper yeast.

 

[GreGorGy]

I also made a Morgans Stout a while ago with DME. I battled to get the fg down. But it turned out great. Personally I think the Morgans kit yeast is crap. My last 2 Morgans I added propper yeast.

Interesting - that stout I made was bubbling within two hours of pitching. In fact, it blew through the airlock. The yeast was very active. Still is, a week later.

 

[JSparrow]

Jip. All my Morgans started very active and stalled at 1.020 or there about

 

[GreGorGy]

Jip. All my Morgans started very active and stalled at 1.020 or there about

Damn - mine is at 1020. What did you do once they stalled?

 

[JSparrow]

Mine was in the fermenter for almost 3 weeks. Then I just bottled it with less priming sugar.

2 Exploded about 2 months after I bottled them.

 

[Snyper564]

Another successful batch - this was my first Dunkelweizen and pretty dam delicious! Around 4-4.5%

Dunkelweizen - Brew Your Own

Dunkelweizen, a dark, German wheat beer with just the right balance of malty/bready flavors and wheat beer aroma.

byo.com

 

[bwana]

Yeah. That group has exploded. Great to contribute to the survival of one of the best breweries in the country. You should try their mozzarella if you're into pizzas and the like.

FWIW I picked up some mozzarella when I dropped off my fermenter.

 

[SukkaFoo]

FWIW I picked up some mozzarella when I dropped off my fermenter.

Yes man!

 

[Toxxyc]

My Marzen is slooooowly progressing, and it smells amazing. I pitched the yeast (I thought it was S-189 but it turned out to be just named "German Pilsner Yeast") at 13°C on the 1st of February and since then it has grown a THICK, rich and creamy krauzen, and the airlock is slooooowly moving. I've started the ramping of temps todaty, 10 days after pitch, and it's at 10°C now. Tomorrow morning I'll bump it to 11°C, and on Saturday to 12°C where it'll sit until it completes. Then I'll raise it to 17°C just to ensure it's completely done, there's no sulphur in the beer and then I'll cold crash, fine and rack into a cube for lagering at freezing for 3 months before bottling. Can't wait for this one. It smells amazing.

 

[Toxxyc]

I've also started the planning of my first Irish Red Ale this week. Malts ordered yesterday, and I'm hoping it'll be here early next week. I'm building a recipe very much to my own taste, so let's see how it turns out. So far I have the following:

Grain Bill (double batch, 42l):
4kg Pale Malt
3kg Pilsner Malt
300g Munich Type 1
300g Munich Type 2
250g Roasted Barley

Hop profile:
Now, because the IRA is traditionally VERY low in hop aroma and flavour (usually non-existent). I have found that I can pick up subtle flavours though, even when hops are boiled for 60 minutes, so I'm sticking to style and going with Nugget.

22g Nugget @ 60minutes

Mash guidelines:
Aiming for a sweeter, more malty finish, so I'll be mashing a bit higher than usual. US-05 is pretty neutral and attenuates high, and I don't want a bone dry beer here.

Mash 40min @ 68°C
Mashout 20 min @ 72°C

Fermentation:
S-05, at room temperature. We're entering cooler temperatures so I'm not worried about fermentation temperature too much. Might slip it into a cooler box with ice blocks to keep the temp down (fermentation fridge is busy with a lager), but I'm not going to be too worried here).

Will be clarified and bottled with low carbonation as per style (easier drinking). Hoping to hit around 5% ABV on this one, maybe a tad less.

 

[Smokey888]

I am picking up my first kit tomorrow, will start brewing soon

 

[GreGorGy]

The Bitter is on the nitro tap!!! Should be primed by latest Saturday.

And by then, hopefully the stout is ready for that nitro tap too.

 

[ForgetfulLegend20244]

Hi guys

Any idea where to get a bottling wand in CT? Beerplus and Beerguevara are out of stock on their websites. I'm nearing 2 week's fermentation (and no kegging kit) so it's almost bottling time.

 

[Jitters]

Try lets brew

Bottle filler – Let's Brew

letsbrew.co.za

 

[JSparrow]

Rustic Brown Ale for breakfast

 

[JSparrow]

My 2 brews went from 1.052 to 1.006 in 5 days Very strong alcohol taste. I will keep checking so that I might bottle on Sunday. Temps was 22 to 24 degrees