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Bottled this tonight. It was startlingly clear and a lovely pale gold colour. Got just under 21 litres siphoned into the bottling bucket with 154g dextrose in cooled boiled solution, so carbonation will be high at approx 2.60 CO2. Around right for the style. Bottled a mix of 750ml and 500ml...

Interesting thread. I don't care much for her music, just bland but inoffensive pap pop, but fully aware I'm not the target audience. I asked my girls (13 & 15) if they were into Taylor Swift and just got a 'meh' response... I think she has a huge middle-aged women following, the sort that...

I've had a parsnip stout that was pretty good. Hard to find a recipe for that but keen to try making one at some stage...

Unfortunately it's in the s/s fermenter so cannot see what volume of solids have dropped out, which will make estimating bottling volume a bit difficult (23 litres went into fermenter). Taste wise it's not bad, nothing offensive but also nothing really distinctive. Should be an OK beer hopefully...

Fermentation done and cold crashing now. I took a sample before adding gelatin and was pleasantly surprised with the clarity. FG is 1.010 so with OG of 1.055 that comes out at a hefty 5.9% ABV, well above the predicted 4.9%. Seems there is more sugar in swedes than I thought... 😀

Yep agree. Wasn't meant as a criticism, just as a note if anyone else was looking at it. I can see myself using the recipes with modern yeast recommendations from elsewhere... 🙂

Just got this, bit sparse on yeast recommendations, but some good info on classic European styles/recipes...

I wash then drain my bottles upside-down in bottle racks, then when dry put them in crates with a piece of foil over the top of each bottle. So on bottling day I know they're clean, and give them a rinse with starsan (couple of pumps on a vinator) just prior to filling...

Oops. Pic of swedes before cutting for context. They're a solid big vegetable..

So now we wait. The s/s fermenter is my spare one, the clear fermzilla is being used which is a shame as I'd like to see what's happening, and I'm not getting great feedback from the iSpindel on progress (assume because s/s fermenter inside metal fridge) but it's bubbling away well. Plan is to...

Pitched 2 pkts rehydrated US-05 as I pumped into fermenter and in brew fridge at 20 degs. It cleared a bit which was pleasing, and I gave the spent grain to our fat lamb, who seemed to enjoy it... 😊

Interestingly the gravity dropped after the addition, but probably not surprising given the volume of material. It started flowing better towards the end of the mash, but there was a lot of vegetable matter obvious after sparging (which took about an hr). The colour changed to a cloudy yellow, I...

I was going to mash it, but ended up using a soup wand to make a slurry that I added with 20 mins to go in the mash. It was quite thick so I added oat hulls at the same time to aid circulation, even so I had to do a LOT of stirring as it resisted flow through the kettle pretty well...

Brewed this over the weekend, went okay but had its challenges... Was a cool but sunny autumn day, water temp was 11 degs. Weighed and milled grain while water was heating. Chopped swede while mashing and put it on to boil, had 2 large frost sweetened ones from local market. Mash was really...

So here in Southern NZ we grow a lot of swede as stock food. In winter farmers will let sheep into the swede paddock to graze on the leafy tops and chew out the hard yellow root. They sweeten up after a decent frost, and as a kid I liked plucking one from a paddock and eating it raw, cutting...

A bit early but tried one last night with fish and chips and a home brew. Pretty good, also labeled the jar with a tweaked version of that book cover... 🙂

22.670 L Swede Cream Ale 🙂 (yes the vegetable swede) 4185 L Total...

25 L Red IPA Total = 4055 L

As an aside, I had a couple of hard boiled eggs left over that wouldn't fit in the pickle jar. I tried shaking them in an old jam jar with a little cold water today to break up the shell before peeling and it was 90% efficient. Still a couple of sections where the membrane adhered and bits...