Author Topic: It's still grain: Home brewing  (Read 754 times)

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Offline Matt

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Re: It's still grain: Home brewing
« Reply #15 on: August 12, 2018, 07:20:51 pm »
Well I got back in time to make sure this had finished fermenting, faffed about a bit and bottled it all. I couldn't resist so fridged a couple yesterday and just opened. Winner! It's 4% which is fine enough, but I feel like I should buy some real guinness so I can actually try and compare. In any case I like it and am on the 2nd already :D.

After I bottled I managed to clean everything up and throw in a "Wilkos Mexican Cerveza" one can kit, where it's 1.5Kg or wtf of LME as opposed to the stout above which was 2 cans and more spendy. So to get the gravity (and alcohol) up they tell you to throw a Kg of brewers sugar in. So hopefully that'll work nicely anyway, and be an easier drink for those who have yet to appreciate the joys of a nice stout.

Oh yeah and then I bought a fancy mash tun thing because I'm a fool.

Then I painted the garage and am 75% of the way through building a bench/table to work on in there.

Offline Phmode

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Re: It's still grain: Home brewing
« Reply #16 on: August 13, 2018, 01:57:28 pm »
You got even more pallets then?

Offline Matt

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Re: It's still grain: Home brewing
« Reply #17 on: August 13, 2018, 02:49:33 pm »
Finally took the remaining ones apart! I've got a bucket with a scary number of bent nails in it. Them pallets are meant to stay in one piece!

Offline Phmode

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Re: It's still grain: Home brewing
« Reply #18 on: August 13, 2018, 07:25:10 pm »
The first time I tried to crowbar one apart I gave up in a right sweat... ::)

Offline Matt

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Re: It's still grain: Home brewing
« Reply #19 on: August 14, 2018, 06:11:44 pm »
I'd say there's a technique but every one is a different nightmare.

In other news i got kegs!


Offline Matt

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Re: It's still grain: Home brewing
« Reply #20 on: September 05, 2018, 09:23:54 pm »
Things have moved on a bit, and 2 of those kegs are, or were full of the mexican cerveza. I got through one last week which was nice enough but a bit plain and it doesn't seem to be carbonating in bottle or keg very much; probably bout the same as my stout even though I used double the sugar! Patience!

In any case it's a nice enough pint but a bit plain. If I had limes i'd be... chopping limes. The forums say it's a good base to modify so I guess that makes sense.

Next I made my first all grain brew with the new machine. Did a 10L batch of a BrewDog beer, Kingpin. It's almost at 2 weeks fermenting at a cool 10C, whereupon i'll check the gravity and have a whiff and a taste.

Oh! I've also used this clarity ferm stuff which supposedly pulls out any gluten. I've got some gluten in food test kits coming (expensive) so I can prove to myself and my coeliac mate that it's safe. Am quite excited about that, and he hasn't been able to drink stout since getting diagnosed 10 years ago, so my plan for rest of year is:

1. A 20L batch of some stout (~5%), recipe for which I'll either nab from many existing, or modify one a bit. Should be done for Christmas for my mate.
2. A 10L batch of imperial stout (~10%). This will need at least a year to mature, so I'll get some more fancy swing top bottles and then try and forget about it.
3. Finish off with a 20L batch of a nice earthy bitter, none of this modern overly floral hop stuff thanks!

Offline stevel

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Re: It's still grain: Home brewing
« Reply #21 on: September 06, 2018, 05:04:18 pm »
Matt,

Regarding the carbonation - it's lager yeast, so it will take a long time to carbonate (months, and several of them). Using double the sugar doesn't help - it doesn't change the rate at which the yeast works. Worst, it means they'll carry on way after they should have stopped, overcarbonating it.

Much easier - use forced carbonation! Ready to drink in 3 days or so.


Steve

Offline Matt

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Re: It's still grain: Home brewing
« Reply #22 on: September 06, 2018, 09:23:34 pm »
Hey Steve.  Sorry I meant double the sugar compared to my very low primed stout, which was like 1.5 volumes or something. It's primed appropriately but yeah, time and lager yeast was or is something I'm still learning :).

Force carb yep I'm so tempted, but luckily there's too much other stuff I want first! Plus I'm going back to stout and bitters l!

Offline Matt

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Re: It's still grain: Home brewing
« Reply #23 on: September 06, 2018, 10:10:27 pm »
Oh! I was just chatting about this and remembered, I'm pretty sure that wilko use an ale yeast for this kit, as most do. It says and I fermenter at... 18c. In any case I've written on the second keg not to be opened before December :).