Home Brewing / Micro Brewery / My own beer

[Gothan]

Is that not maybe a mash out temp?

Can't remember, decided to ignore the bit. But talking about mashing out, my old extreme 5 Coleman finally gave out after about 8 years. So I think I am going to convert it to a mash run for when I want to try other techniques

 

[Shnorkiller]

hi all, need a bit of advice.

My all grain weiss brew has been going pretty nicely, bubbling at a decent rate. It should be ready for bottling on Saturday. Now this is the first batch im going to be bottling and i dont have a secondary fermenter to aid bottling... It's a 24 litre batch, how can i calculate how much dextrose is needed for priming? Would i still be able to batch prime if i put the dextrose soloution into the fermenter, mixed it around, waited for it to settle and then bottled?

Any general advice/guides around bottling would be hugely appreciated. Also; once bottled, how should the beer be stored? Upright/on side/in fridge?

thanks all

 

[Necropolis]

Find an online priming calculator to determine how much dextrose to use.

http://www.brewersfriend.com/beer-priming-calculator/

or

http://kotmf.com/tools/prime.php

or

http://www.northernbrewer.com/priming-sugar-calculator/


Should do the trick.

Add the dextrose straight to the fermenter - stir gently then give let it sit for an hour or 2 before bottling. I have more than 1 bucket so I generally boil some water on the stove, dissolve the dextrose in there, allow it to cool, add dextrose solution to the bottling bucket, rack on top of the solution and then bottle.

I would suggest using a little bottler or something similar - the allows you to fill bottles from the bottom - and also helps with getting a consistent amount of beer in each bottle. I fill the bottle right to the brim and once the bottler is removed there is the perfect amount of beer in the bottle.

Also be sure to soak your crowns in some santiser before using them

Once you've bottled store the bottles upright somewhere warm and preferably out of direct sunlight for a few weeks before putting any of them into the fridge. When you do get around to putting them in the fridge it is ideal to store them upright which allows the yeast sediment to settle to the bottom which makes pouring the beer a lot easier.

 

[Shnorkiller]

Find an online priming calculator to determine how much dextrose to use.

http://www.brewersfriend.com/beer-priming-calculator/

or

http://kotmf.com/tools/prime.php

or

http://www.northernbrewer.com/priming-sugar-calculator/


Should do the trick.

Add the dextrose straight to the fermenter - stir gently then give let it sit for an hour or 2 before bottling. I have more than 1 bucket so I generally boil some water on the stove, dissolve the dextrose in there, allow it to cool, add dextrose solution to the bottling bucket, rack on top of the solution and then bottle.

I would suggest using a little bottler or something similar - the allows you to fill bottles from the bottom - and also helps with getting a consistent amount of beer in each bottle. I fill the bottle right to the brim and once the bottler is removed there is the perfect amount of beer in the bottle.

Also be sure to soak your crowns in some santiser before using them

Once you've bottled store the bottles upright somewhere warm and preferably out of direct sunlight for a few weeks before putting any of them into the fridge. When you do get around to putting them in the fridge it is ideal to store them upright which allows the yeast sediment to settle to the bottom which makes pouring the beer a lot easier.

Thank you so much! this is exactly why i love this forum. Will check out those calculators, thanks!

I have a bottler which i got with my coopers kit, havent bottled that brew yet either.. Will definitely keep everything you've mentioned in mind re storage of the bottles.

Cant wait to drink some of the beer now!!

 

[Gothan]

Woohoo my sight glass has arrived, gonna attach it this weekend. Thanks for the site comp. I have to say their service is excellent. Took less than two weeks for it to arrive

 

[Dimpie (COMPUTEK)]

Woohoo my sight glass has arrived, gonna attach it this weekend. Thanks for the site comp. I have to say their service is excellent. Took less than two weeks for it to arrive View attachment 93189

Looks Good! & no problem .... Bobby is "Da'Man"

You should really check out his YT channel > http://www.youtube.com/user/BobbyFromNJ?feature=watch

Especially the All Grain Primer Series for those that want to learn some more about grains and how the sugars are extracted


******Doesn't it make you mad at all the nice things they have available to them

 

[Beachless]

hi all, need a bit of advice.
........

Well done you seem to be well hooked on homebrew already.

Your OG might be low because of low efficiency or because you mashed at a higher temperature or some less likely reasons like old grain or large milling size. This could affect the body, alcohol and head retention properties and will change the beer style the recipe was aiming for but dont stress over it now it will still be good beer and thats most important.

A lot of us use this burner:
http://mybroadband.co.za/vb/showthr...y-own-beer?p=10892367&viewfull=1#post10892367

I typically leave my homebrew in the primary for about 10 days as I dont use a secondary then keg it. IMO wait at least 2 days after bubbling stopped and you tested your FG is in range of what it should be before bottling.
I would not mix the priming sugar into the primary fermenter the yeast, proteins and all the other gunk will go back into suspension and be a pain I would just buy a food grade plastic bucket from a plastic shop they are pretty cheap. Or take out 2 or so litres and mix the priming sugar with that sterilise in a pot and then split that between all the bottles.

Sterilise everything as best you can before bottling.
Remember when bottling oxygen is the enemy so stir and splash as little as possible in fact there is only one occasion in the whole brewing process when you want to add oxygen and that is just before adding the yeast to the primary fermenter.

Once bottled store the full sealed bottles at the same temperature you fermented at for at least 2 weeks so that the priming sugar can be converted and you get carbonation once you are happy with carbonation levels you can move it to the fridge or other cool place for long term storage.Store them upright so that the yeast can settle to the bottom and when pouring your beer dont pour the settled yeast into the glass.

Thats my opinion on most of it hopefully the other guys chip in their 2c as well.

 

[Shnorkiller]

Well done you seem to be well hooked on homebrew already.

Your OG might be low because of low efficiency or because you mashed at a higher temperature or some less likely reasons like old grain or large milling size. This could affect the body, alcohol and head retention properties and will change the beer style the recipe was aiming for but dont stress over it now it will still be good beer and thats most important.

A lot of us use this burner:
http://mybroadband.co.za/vb/showthr...y-own-beer?p=10892367&viewfull=1#post10892367

I typically leave my homebrew in the primary for about 10 days as I dont use a secondary then keg it. IMO wait at least 2 days after bubbling stopped and you tested your FG is in range of what it should be before bottling.
I would not mix the priming sugar into the primary fermenter the yeast, proteins and all the other gunk will go back into suspension and be a pain I would just buy a food grade plastic bucket from a plastic shop they are pretty cheap. Or take out 2 or so litres and mix the priming sugar with that sterilise in a pot and then split that between all the bottles.

Sterilise everything as best you can before bottling.
Remember when bottling oxygen is the enemy so stir and splash as little as possible in fact there is only one occasion in the whole brewing process when you want to add oxygen and that is just before adding the yeast to the primary fermenter.

Once bottled store the full sealed bottles at the same temperature you fermented at for at least 2 weeks so that the priming sugar can be converted and you get carbonation once you are happy with carbonation levels you can move it to the fridge or other cool place for long term storage.Store them upright so that the yeast can settle to the bottom and when pouring your beer dont pour the settled yeast into the glass.

Thats my opinion on most of it hopefully the other guys chip in their 2c as well.

Awesome, thanks so much man! I think i had quite a low efficiency, managed to get the temps spot on.

That burner looks perfect, where can i get one? I NEED it, have to get my third brew on the go ASAP.

Thanks for the advice, I think i'm going to bottle the coopers kit (in a different fermenter) and then use that fermenter to batch prime everything... will syphon from one to the other to avoid the oxygen.

I dont know how i'm going to manage waiting another 2 weeks. I'm planning on brewing every weekend, that way i'll have a constant supply of beer/illegal tender on my hands.

Cant wait

 

[Necropolis]

It's not illegal - as long as you aren't selling you can brew as much as you want

 

[Shnorkiller]

It's not illegal - as long as you aren't selling you can brew as much as you want

haha but using it as tender would count as giving it a monetary value and therefore could be considered selling?

 

[Beachless]

Awesome, thanks so much man! I think i had quite a low efficiency, managed to get the temps spot on.

That burner looks perfect, where can i get one? I NEED it, have to get my third brew on the go ASAP.

Thanks for the advice, I think i'm going to bottle the coopers kit (in a different fermenter) and then use that fermenter to batch prime everything... will syphon from one to the other to avoid the oxygen.

I dont know how i'm going to manage waiting another 2 weeks. I'm planning on brewing every weekend, that way i'll have a constant supply of beer/illegal tender on my hands.

Cant wait

Cool no problem.
You should get the burner at most gas places I've seen them around a fair bit but it does need a high pressure regulator.

Just because its still carbonating and aging does not mean you cant taste some and its good to do that so you can experience how the beer develops(Just be aware that it needs time to develop and dont think something is wrong). Its also good to leave a few bottles in every batch for 6months + and taste one every now and then. Some beers only get better with age. IMO taste everything at each stage and see what its like.

For the first few weeks while the beer matures it will be much sweeter and fruitier and have less carbonation then as it gets older it will dry out and you will notice the hops more as the sweetness drops(beer style obviously changes this).

Its better to brew in winter though if you dont have a temperature controlled area hot fermentation tends to add quite a few flavors but enjoy the new hobby.

 

[MongooseMan]

In case you've missed today's big brouhaha (not sure why it broke today, but it did):
http://www.youtube.com/watch?v=y5j1m4eb2gQ&feature=youtu.be

A pretty good writeup on it here: www.thecraftbeerproject.co.za/thebrewmistress/when-it-comes-to-lager-can-you-tell-micro-from-macro

 

[Sneaky Pete]

Hi, I am still trying to get rid of a 50l SAB keg. Any takers?
And I am looking for a Corny keg.

 

[Shnorkiller]

Hi, I am still trying to get rid of a 50l SAB keg. Any takers?
And I am looking for a Corny keg.

how much are you looking to get for it? I might be keen if you're in Gauteng.

 

[Gothan]

1 x sight glass installed, can't wait to test this bad boy, only 2 weeks till the next brew

The numbers is not a straight line, but I do beer not calligraphy

 

[Sneaky Pete]

Nope, in Durban I'm afraid.

 

[Necropolis]

1 x sight glass installed, can't wait to test this bad boy, only 2 weeks till the next brew View attachment 94277

The numbers is not a straight line, but I do beer not calligraphy

Looking awesome - well done!

How difficult was it to drill into the pot?

And also: how long was it between when you ordered the pot and when it arrived?

 

[Gothan]

Looking awesome - well done!

How difficult was it to drill into the pot?

Not too difficult, bought a stainless steel drillbit at builders

 

[Kamut]

Hi All
I just started my first brew with a copper tun starter kit. It has been in the fermenter since Sunday 19th - so 4 days now. Problem is, I don't see anything happening with the bubbler. There are no bubbles coming out. The temp is around 22-24 degrees. I opened the fermenter yesterday, it does smell a lot more like beer than it did on Sunday, but I am concerned that nothing is happening. OG was 1045 - will check it again this evening and post the result.
I hope it has been doing it's thing...

 

[Necropolis]

Bubbles in the airlock is not the only indication of fermentation.

Best way to check is by taking a specific gravity reading.