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  1. #4681

    Did a Marzen a few months back. Used Tettnanger, worked great.
    Everyone must beleive in something, I beleive I'll have another beer

  2. #4682
    I bottled my Scott Janish West Coast IPA yesterday +-40litres into 39x 750quarts and 24x 440s. I did end up double dry hopping this one. My most expensive beer todate. A total of 425grams of American hops. Eish. I hope it lives up to expectations.

    Next planned brew soon (tomorrow maybe) is a Dunkel Weiss using Liquid Culture's Weiss strain yeast. I had the Erdinger Dunkel Weiss a while back that inspired me to do this brew.

  3. #4683
    Tried brewing a strawberry blonde this weekend for the wife.

    Reduced the grain bill from 5kg Pale to 3.5kgs to try and get the ABV down.

    Grainbill was:
    3.5kg Pale Malt
    0.3kg Honey Biscuit

    Hops (all African Queen):
    10g @ 60mins
    9g @ 10 mins
    14g @ flame out

    2kg's frozen strawberries into fermenter (crushed, but could have done a better job there)
    2 pckts S04.

    I knew when I was pitching the yeast that I have overfilled the fermenter, but decided to take a chance and see... Well... It popped the strawberries floating on top blocked the blow off tube and the rest is history.

    Cleaned up, and tapped off about 2.5l to make more headspace.

    If this brew does not end up with an infection, nothing will. I pulled out the blow off tube trying to pull it out only a little bit, , so I am 100% sure something went back in while wiping the lid to get the tube back in..

    Will wait and see how this goes. Next time I will only make 15l max of this.

  4. #4684
    ^
    Fruit will usually be added AFTER primary fermentation has taken place - hope this one turns out ok.

  5. #4685
    Quote Originally Posted by Dewald Posthumus View Post
    ^
    Fruit will usually be added AFTER primary fermentation has taken place - hope this one turns out ok.
    Whoops. Will it make a difference in taste or is it more prone to infection when adding it in primary fermentation?
    The smell i got while cleaning was nice


    Sent from my iPhone using Tapatalk

  6. #4686
    Quote Originally Posted by HAP-BR3W View Post
    Whoops. Will it make a difference in taste or is it more prone to infection when adding it in primary fermentation?
    The smell i got while cleaning was nice


    Sent from my iPhone using Tapatalk
    Diffrence to taste, and can add some extra stress on the yeast due to increased sugar but the last one is debatable.

  7. #4687
    Quote Originally Posted by Jitters View Post
    Diffrence to taste, and can add some extra stress on the yeast due to increased sugar but the last one is debatable.
    Thanks, if this one is not fubar with infection i will add fruit later.
    I have added two packets yeast to account for the extra sugar, think it might do ok. Although fro what i read the strawberries doesn’t add much ito sugar, I think only two gravity points (theoretically), but will have to check my calcs again on that

    https://byo.com/article/brewing-with-fruit-techniques/


    Sent from my iPhone using Tapatalk

  8. #4688
    Senior Member
    Join Date
    Dec 2014
    Location
    Hartbeespoort/De Wildt
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    Quote Originally Posted by Dewald Posthumus View Post
    ^
    Fruit will usually be added AFTER primary fermentation has taken place - hope this one turns out ok.
    Indeed, and fresh fruit almost never gives enough flavour or aroma. BTDT. Make a jam with the fruit then add it. This sanitises the fruit pulp and concentrates the flavours.

  9. #4689
    Brewing a Dunkel Weisen today:
    Image1.jpg

  10. #4690
    Senior Member JIGSAW's Avatar
    Join Date
    Jul 2013
    Location
    Cape Town
    Posts
    3,952

    ^ Looks Good
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


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