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Thread: Half grain brew

  1. #11
    Senior Member JIGSAW's Avatar
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    20-25 IBU should be fine ?

    PS: Is this now to add to the kit or am i missing a previous statement about you brewing a blonde ?
    Last edited by JIGSAW; 4th June 2019 at 13:10.
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  2. #12
    This is to add to the kit and convert it to a blond. I saw it in a YouTube video. But it had no weights so this is what I could come up with.

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  3. #13
    This is what I came up with. What do you think?
    Had to use dextrose coz I cant find brew blend 15 in beersmith.
    And had to use pilsen coz I cant find carveza extract.
    Think it will be close enough? And more important taste good?

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  4. #14
    Senior Member JIGSAW's Avatar
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    Looks ok to me ... whats your process going to be?, cause remember there is no need to boil that Cerveza kit. Looks like you aiming for a 30min boil, so I will add the kit + the dextrose the last 5min

    Also remember that Cerveza is more than likely also pre-hopped to about 15 IBU (well I know the Coopers version is to about 15)

    EDIT: PS- Why did you opt for an Ale yeast ?
    Last edited by JIGSAW; 4th June 2019 at 19:53. Reason: see post
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  5. #15
    Jip I keep to 30min boils. It sounds like there is no need for more then that.
    My plan is to add the dextrose and kit at 0min I'm also considering a 25g flameout addition of southern passion for a better hop character with little to no additional ibus. I definitely don't have the temp control for a lager and in rustenburg it's still 20 to 26 during the day. The can does say it's got some ibus but I didn't really taste any on the other can

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  6. #16
    Ended up brewing today. Almost feels like cheating only doing a partial mash. Brewed in my wife's 8l soup pot. 700g grain bill. 2.5l water for the mash. Really liked Langs plan for maintaining a stable mash temp so I was able to keep at 64C for the entire hour. Rinsed the bag with another liter. Boiled for 30min.
    That's when the fun started. Just as the boil started I went looking for our kitchen scale. I'm now convinced we don't own one anymore. So I had to settle for 30ml of hops. I'll measure it out once i find a scale. Dropped the flame out addition since i didn't want to double up on my error. Still it all ended well i think. OG 1046. Pitched the us05 at 21C. Put the fermenter into my 100l bin full of water so that will keep it as stable as possible for me at least.

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  7. #17
    The I told you so choir should start rehearsing! Remember on Toxycs thread when I said. I'll stick with US05 since it still gets to 26 here during the day........
    My fermenter has been between 13 and 15C since pitching yesterday
    No bubbles after 24h. I can see a small krausen but nothing to write home about, should I pitch a second packet? Or am I to late already?
    I see on a US thread they ferment as low as 55 F with US05 so that's just south of 13C.

    Is this one of those chill out and have a home brew moments?

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  8. #18
    i'll stick with it, lag due to colder temps. propagating the yeast takes care of lag imho.

    before i had the ferm chamber i bought an aquarium heater, cut off the plug, drilled a hole + grommet through the ferm lid and threaded electrical cord through. worked a treat to keep the heat up, also used in on my first kveik batch to push the heat up to 36c. extra thing to clean and sanitize though...

  9. #19
    Sounds like a plan!

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  10. #20

    Bubbles!

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