zigga
New Member
I started my home brewing journey at the end of May 2010 when I decided to buy a basic brewing kit and learn the art of brewing good home ale. The journey started with a Coopers Pale Ale and this is the story...
Date Primary Fermentation Started: - 06 JUNE 10
Sugar Type Used: - COOPERS BREW ENHANCER 2
Quantity Added: - 1KG
Can Best Before Date: - N/A (Forgot to take note)
Wort Temperature before adding yeast: - 21 CELSIUS
Time Spent in Primary Fermentation: - 7 Days
OG: - 1040
FG: - 1012
Intermediate Gravity Readings: -
08 JUNE 10 = 1022
09 JUNE 10 = 1018
10 JUNE 10 = 1015
11 JUNE 10 = 1015
12 JUNE 10 = 1012
13 JUNE 10 = 1012
Date Secondary Fermentation Started: - 14 JUNE 10
Bottle or Barrel: - PRESSURE BARREL
Type of Priming Sugar: - DEXTROSE
Quantity Added: - 115g (5oz)
So far so good. The beer went through a reasonably short primary fermentation period of only one week but the gravity readings were consistent over a 3 day period so I felt it was probably time to move to a pressure barrel. The barrel has now been moved to a place under the kitchen sink where the temperature is a steady 21 Celsius.
My aim is to leave it there for a week and then move it to a colder store for a further 2 - 3 weeks. Hopefully the carbonation that's happening in the barrel and the temperature that the barrel will be sitting in will produce a real crisp, clear ale.
Will post back pictures of the finished product in about 2 or 3 weeks.
UPDATE: - 17 JUNE 10
Decided to see what was going on in the pressure barrel by tapping off a small glass of brew.
What can I say; good head, great carbonation and a really crisp, floral taste. All this and it's only been in the barrel for 3 full days. It is still reasonably cloudy but I am sure this will sort itself out in the next few weeks.
UPDATE: - 18 JUNE 10
Well, decided to pour off another glass to see how things are progressing (gotta stop as I am going to run out of beer before it's completely ready...!).
:pray: :pray: :pray:
Date Primary Fermentation Started: - 06 JUNE 10
Sugar Type Used: - COOPERS BREW ENHANCER 2
Quantity Added: - 1KG
Can Best Before Date: - N/A (Forgot to take note)
Wort Temperature before adding yeast: - 21 CELSIUS
Time Spent in Primary Fermentation: - 7 Days
OG: - 1040
FG: - 1012
Intermediate Gravity Readings: -
08 JUNE 10 = 1022
09 JUNE 10 = 1018
10 JUNE 10 = 1015
11 JUNE 10 = 1015
12 JUNE 10 = 1012
13 JUNE 10 = 1012
Date Secondary Fermentation Started: - 14 JUNE 10
Bottle or Barrel: - PRESSURE BARREL
Type of Priming Sugar: - DEXTROSE
Quantity Added: - 115g (5oz)
So far so good. The beer went through a reasonably short primary fermentation period of only one week but the gravity readings were consistent over a 3 day period so I felt it was probably time to move to a pressure barrel. The barrel has now been moved to a place under the kitchen sink where the temperature is a steady 21 Celsius.
My aim is to leave it there for a week and then move it to a colder store for a further 2 - 3 weeks. Hopefully the carbonation that's happening in the barrel and the temperature that the barrel will be sitting in will produce a real crisp, clear ale.
Will post back pictures of the finished product in about 2 or 3 weeks.
UPDATE: - 17 JUNE 10
Decided to see what was going on in the pressure barrel by tapping off a small glass of brew.
What can I say; good head, great carbonation and a really crisp, floral taste. All this and it's only been in the barrel for 3 full days. It is still reasonably cloudy but I am sure this will sort itself out in the next few weeks.
UPDATE: - 18 JUNE 10
Well, decided to pour off another glass to see how things are progressing (gotta stop as I am going to run out of beer before it's completely ready...!).
:pray: :pray: :pray:
