Gax's Brewdays

Did a little west coast thang yesterday after the labels off event i posted about. Really inspired. This is the most complex hop schedule I've done so far in terms of variety and amount of hops used. Very pleased. It smelled so good guys.
I've increased my mash time to 90 minutes for this brew because I noticed I wasn't hitting my numbers on the last few brews and that seems to have solved the problem.

The next brew is gonna be a rye bitter, but I'm not sure when I'll get around to it because my new job is starting this week.

Wooo.

Update - we are at a very vigorous ferment this morning. That high voltage yeast malt miller is offering is a beast.

Kegged the west coast IPA yesterday and had a little tipple. It's pretty good. I think I could go bigger on the hops or perhaps dry hop to get some bigger flavours, but I like it. I don't think it's going to fully clarify though. I'm gonna bottle it and let it be for a couple weeks and see what's up. I'll post a pic later.

It did ferment out fully though, love this high voltage yeast. Got the full 7% abv.

Gax said:

Kegged the west coast IPA yesterday and had a little tipple. It's pretty good. I think I could go bigger on the hops or perhaps dry hop to get some bigger flavours, but I like it. I don't think it's going to fully clarify though. I'm gonna bottle it and let it be for a couple weeks and see what's up. I'll post a pic later.

It did ferment out fully though, love this high voltage yeast. Got the full 7% abv.

Click to expand...

If you're worried about clarity maybe you could have left it longer in the FV or used a beer clearer of some kind. I know its kegged but you could sacrifice the existing pressure and a bit of beer by adding something to clear it now and then run off what settles in a few days.

Or not worry about it

Twostage said:

If you're worried about clarity maybe you could have left it longer in the FV or used a beer clearer of some kind. I know its kegged but you could sacrifice the existing pressure and a bit of beer by adding something to clear it now and then run off what settles in a few days.

Or not worry about it

Click to expand...

Truthfully I don't care, but I know the chuckleheads at homebrew club are gonna be like "mate west coast should be bright and clear"

It's ALIVEEEEE.
Yesterday was brewday. It's a mexican lager mates!
So I finally got all the oxebar stuff I ordered and decided to try a pressure ferment.
I know how this forum feels about that but I wanted to try it at least once.
So we've got

Organic extra pale malt
Vienna malt
Light crystal
Dark Munich
Rice
Corn
-----
Apollo at start of boil
Motueka 5 minutes before flameout
-----
Lallemond Diamond lager yeast at 14psi

Gax said:

It's ALIVEEEEE.
Yesterday was brewday. It's a mexican lager mates!
So I finally got all the oxebar stuff I ordered and decided to try a pressure ferment.
I know how this forum feels about that but I wanted to try it at least once.
So we've got

Organic extra pale malt
Vienna malt
Light crystal
Dark Munich
Rice
Corn
-----
Apollo at start of boil
Motueka 5 minutes before flameout
-----
Lallemond Diamond lager yeast at 14psi

Click to expand...

I don’t think there is a general “don’t pressure ferment” is there ? I know quite a few do it regularly (and we all do it to carbonate at least some of the time).

Oh, and I’ve done it once with cider. Apple juice and yeast in a pressure barrel and then leave it. Might do it again at some point with beer.

I'm looking forward to my oxebar keezer build later this year as well. Just need a few more taps...and the freezer. I got one for free from work but my wife said I had to use it for "practical things" I said I'd put her a gin and tonic line in and she STILL said I had to put food in it.

Gax said:

I'm looking forward to my oxebar keezer build later this year as well. Just need a few more taps...and the freezer. I got one for free from work but my wife said I had to use it for "practical things" I said I'd put her a gin and tonic line in and she STILL said I had to put food in it.

Click to expand...

Put the lemons and limes in it. That’s food

I wasn't expecting that to ferment out that fast. down to 1.010 today. Dropped in my dry hop addition and did some co2 cycles to purge oxygen. Gonna move it to a serving keg Saturday.

Hellloooooo. It's been awhile. I have upgraded my setup now and moved into the garage with setup - though not permanently yet as I've not had the time to plumb water out the the garage.
Got a brewzilla gen 4.1 35 new and a klarstein 25 liter fermenter I got from a friend.
First brew day went really well. I believe the mistakes and shortfalls I ran into with the brewzilla to be user error and newbie based.

Next steps are to focus on getting a sink and water and more storage in the garage. I'm pretty happy ATM using thermo tolerant yeasts for my brews and don't feel I need a fermentation chamber at the minute. I really want to get to a place where the brewzilla can be completely maintained without moving it out of the garage.
It's all gonna be largely temporary at the moment though, as I intend to finish the space with insulation and proper walls so I can run electric and water through the walls.
I should be posting more now as well. I've missed everyone.