Random image
Search
Buy My Photos
Recent comments
- Hells yea!!
1 week 1 day ago - Wow. Humans love killing
1 week 5 days ago - this one deserves the same
1 week 5 days ago - riiiight..., wtf....
3 weeks 4 days ago - The best deals I've seen for
4 weeks 6 days ago - Going from todays prices
4 weeks 6 days ago - I have no idea where you got
4 weeks 6 days ago - i saw it first
5 weeks 6 hours ago - RSS link for my site.
5 weeks 6 hours ago - droops got one of them rss
5 weeks 6 hours ago
Navigation
User login
Second Batch Started
Submitted by doughnut on September 16, 2007 - 1:41pm.
Just finished mixing up the second batch of home brew beer. This time I've gone for Coopers Australian Pale Ale.
I can't get used to the smell once you crack open the tin of concentrate. If I didn't enjoy the end product so much I wouldn't bother making the stuff.
Before the yeast was added, the original gravity was 1040.
Still a week to go before I can sample the first batch.
sweet, so the smell is only
Submitted by Nick on September 16, 2007 - 1:43pm.sweet, so the smell is only bad when you're making it. not once its sealed?
how long does it take start to finish to put a batch on?
There is a smell from the
Submitted by doughnut on September 16, 2007 - 1:47pm.There is a smell from the container, but it's no where near as bad as when you crack the tin of concentrate. Of course, my fermented is in an unused fridge in the garage. With the fridge door closed there's really nothing for the smell to do except accumulate.
and the heat pad is inside
Submitted by Nick on September 16, 2007 - 2:02pm.and the heat pad is inside the fridge as well?
how are you running the cable to it?
The door is slightly ajar so
Submitted by doughnut on September 16, 2007 - 2:19pm.The door is slightly ajar so some air does flow through, and the heat pad isn't on all the time. Only during cold nights.
Sweet, sounds like a better
Submitted by Nick on September 16, 2007 - 2:41pm.Sweet, sounds like a better setup than i'll be working with when i eventually get it happening.
Is there a maximum temperature as well? If so how would one handle it during a summer afternoon?
The yeast works best at
Submitted by doughnut on September 16, 2007 - 2:43pm.The yeast works best at 21°C-27°F. But it also works (albeit slower or something) at 18°C-31°C. Gotta be out of direct light too.
The final gravity of batch 2
Submitted by doughnut on September 20, 2007 - 5:20pm.The final gravity of batch 2 is 1010. If that's the same tomorrow, it's time to bottle it.
Nice, you'll be landing a
Submitted by Nick on September 20, 2007 - 9:22pm.Nice, you'll be landing a slab a week at this rate
31 C isn't too bad, figure your fridge will probably help keep the heat out a bit. wonder if its possible to brew in summer.
so one more week til batch 1 is ready?
I'm sure it's possible to
Submitted by doughnut on September 20, 2007 - 9:33pm.I'm sure it's possible to brew in summer... Just keep the door to the fridge closed. A sealed fridge keeps the temp. constant.
Actually, batch 1 is can be drunk tomorrow. So I might have a bottle (750mL) possibly two. But I plan on keeping it stored for awhile to let the taste improve.
Aye nice move, that way you
Submitted by Nick on September 21, 2007 - 9:45am.Aye nice move, that way you can personally gauge how much the taste actually improves over time.
Does the fridge still work? Or has it been set aside as a brewing tool now?
The fridge hasn't been
Submitted by doughnut on September 21, 2007 - 10:12pm.The fridge hasn't been switched on in a few years, but there's little reason why it shouldn't work.
Brewing
Submitted by Mercury on October 1, 2007 - 12:26pm.After brewing with my dad as a younger lad for around 10 years, I can safely say of course its possible to brew in summer... there's no reason why not. Just means that instead of wrapping a sheet (or like object) around the keg (as in winter) you just leave it to sit unwrapped.
And there's no need to be locking it up in cold storage (or in an oven during winter) after bottling... just bottle, put in crate and set aside with a sheet over the top to keep the light out and contain any (potential) explosions. Let the brew sit for around a month after bottling and you should have a pretty good tasting brew... hence why you'll have to stock-pile.
We used to have a stock of around 16 crates (each containing 41 stubbies) and another 2 fridges containing 1 more crate each. There was always 2 kegs brewing also. I remember there was no need for taking fancy measurements every day...just learn when is good to bottle dependant on the weather and an occassional glance at the bottle trap.
Sure, you only need this much stock if you're drinkin regularly with people, otherwise maybe 6-8 crates is a good level. just need to figure out your usage and get to action on keeping a steady flow of good tasting beer. No one likes an immiture beer.