BretBeermann
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Odpowiedzi opublikowane przez BretBeermann
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Amber Ale #2
Brewed on 15/03/2015
20 L Batch
4 kg Pilsner (Bruntal)
75 g Pale Chocolate
500 g Caramel 60 L
225g Caracmel 10 L
Expected OG of approximately 16 BLG
25 g Goldings (First Wort Hops)
30 g Mittelfruh (25 minutes)
25 g WIllamette (15 minutes)
1 Whirlfloc tablet (7 minutes)
Double crushed grain. Mashed in with 16 L at 72,5 degrees C to hit 66,5 degree C mash temperature. Rested 60 minutes. Mashed out with 9 L of boiling water to hit 76 degrees C. No-chill.
Rehydrated 1 package of US-05.
Brewed this Amber to build up a yeast cake for my porter. Came out with great tropical notes and good hop flavor/aroma. Nice beautiful color, closer to a Pale Ale. Luckily this one wasn't using the slurry from the infected series of beers in my other fermentors. Thus, I was at least spared one great beer to drink over the summer.
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Nut Brown #1
Brewed 28/02/2015
4,1 kg Pale Ale (Weyermann)
450 g Cara Gold 60
450 g Flaked Oats
225 g Victory
115 g American Chocolate (700 EBC)
13,5 Expected BLG
23 g Willamette (5,4)
27 g East Kent Goldings (4,4)
22 Calculated IBU
Mashed in with 14 L at 74 degrees C. Hit 67,2 degrees C and rested for 60 minutes. Sparged with 16 L of water at 75,5 degrees C. Fermented with a rehydrated package of Danstar Nottingham.
Ended up having issues with this yeast flocculating. Haven't had this problem with Nottingham in the past. Possibly due to the age of the sachet. Too yeasty to drink presently. Ended up never clearing and the yeast cake infected the next two batches. Gushers developed even after prolonged primary and stable gravity. First time I've run into a bad pack of dry yeast, but it doesn't seem to have persisted in my gear after cleansing it all.
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Uzyj tego:
http://twojbrowar.pl/prestashop/pl/kraniki-syfony/181-zaworek-grawitacyjny.html
Kiedy butelka jest pelna, wyciagnij ja i bedzie dobrze
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Ja tylko Okocim i krótki 330. Ale jak zrobie przeniczne albo cos duzo gazowany, mam butelka zamknięcie patentowe.
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Każdy jest do około 3.5 vol cisnienie. Niemieckie troche lepszy. Belgiskie lepszy niz Niemieckie. Po szampana najlepszy.
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Moze procent za malo. Przepraszam.
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Powinna byc 500-1000 mL gęstwa. Prawdopodobne nie masz dość.
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Only 400 W power draw!
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Garbage Red Ale
Brewed up the last of my pre-milled grain from Browamator purchased before I had my mill. Left out the kilogram of roasted barley for obvious reasons.
5 kg Pilsner
900 g Wheat
450 g Marris Otter
115 g Carafa I
95 g Caramunich III
60 g Carapils
40 g of 8.1% Challenger at 60 Minutes
Mashed at 67 C for 70 Minutes. Brewed with BIAB. No-chill overnight. Pitched Nottingham in the morning.
Didn't take many measurements as this beer was not terribly important to me. Figured I'd simply use up the grains before they went bad. Came out like my recent Nut Brown, with some issues with yeast flavor in the beer from Nottingham not dropping. Figured since this was a big beer (7+%), I could wait on it. After a few months this beer began to turn around. Beautiful red color (truly a red). Great foam stability and feel. Really malty beer with a flavor similar to Komes Ciemne Podwojny. A beer I may actually brew again with adjustments.
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Gulden Draak i Piraat są genialny, i tylko ten. Brasserie Bocq nie jest najlepszy, ale dla 4 PLN jest dobra cena.
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Uzywam butelka do spryskiwania
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Witam,
czy spotkał się ktoś z chłodziarką która mogłaby robić za kegator do dużych kegów?
Przeskanowałem trochę internetu, ale wymiar standard to 60x60cm a do takiego to nie wejdzie.
Znalazłem co prawda ofertę z "witryną" chłodniczą, ale cena trochę straszy
Zamrazarka jest lepsza
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Metoda znana i jak najbardziej poprawna. Mam nadzieję, że napowietrzasz już ochłodzoną brzeczkę.
To nie jest problem w browarze domowym.
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Jest mozliwe. Bedzie duzo CO2, wiecej niz 4 razy objetosc. 5 L warka i 25 L fermentor nie jest problem.
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Lepiej kupic garnek tutaj i dodac termometr i inny. Jak chcesz bazooka tube, ja mam jednego ze nie uzywalem.
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Masz duzo korki ale nie masz 25,5 dla piwo.
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Bedzie dobry leszek na 10-12L warki.
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Stout #1
25 Liter Batch
4 kg Munich
450 g Flaked Oats
300 g Carafa II
300 g Roasted Barley
20 g Nugget for 60 Minutes
Danstar Nottingham Yeast
Single Infusion Mash at 69o C for 60 Minutes. Mash out for 10 minutes. Pull first runnings, and batch sparge at mashout temperatures to 29 Liters volume. Boil 60 minutes with only bittering addition. Boil down a portion of the wort in a second pot for carmelized flavors and add back to main batch. Ferment with 1 packet of Danster Nottingham.
Roughly 12 BLG.
I brewed this on 29.11, and bottled it a month later carbonating at 2.1 volumes. I let it sit 11 days and it wasn't quite ready. After 2 weeks some bottles were getting towards good carbonation. Slight astringency to the roasted malts from mashing them instead of adding to sparge. Complements the coffee flavors well. Low bitterness, great roast aroma with no hop aroma. Overall, a fine stout. Will need to brew another stout soon as this won't last long.
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Can't you sideload a previous APK?
https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=tapatalk%20apk
Beermann's
w Zapiski piwowarów domowych
Opublikowano · Edytowane przez BretBeermann
English Dark Mild #2
Brewed on 21/03/2015
23 L Batch
3 kg Pale Ale (Weyermann)
750 g Caramel 60 L
150 g Chocolate (1200 EBC)
Expected gravity of 9,5 BLG
25 g Willamette (30 minutes)
20 g Golding (15 minutes)
Expected IBU 15
Mashed in with 11 L of 81 degree C water to hit 70 degrees C. Rested 60 minutes. Sparged to 30 L of volume.
Threw this one on the Nottingham cake after the Nut Brown. Unfortunately had the same issues. After 2 weeks in the fridge, I drank one last weekend. Great chocolate notes, with ample body. Carbonated to 2,5 volumes. Amazing summer beer, exactly as I wanted it. Batch eventually showed signs of infection from using the Nut Brown cake. Dumped the last half out in the process of purging the beer and cleaning up the equipment.