What are you drinking tonight 2022?

[Hazelwood Brewery]

Ahhh thanks, been wondering why my pilsner at 10psi has been feeling undercarbed. It's perfect for a bitter as you say. I'll crank it up to 18 and see if that helps.

Do you have any foaming issues at 27psi?

Depends on temperature, length of beer line, and recipe. A bit of experimentation might be required. Try starting with a long length of 3/16 beer line, say 7m.

My Pilsner has no issues, the saison needs to settle and then needs a top up. The raspberry sour is all foam, I think I need a longer length of beer line for that one.

 

[Pennine]

Depends on temperature, length of beer line, and recipe. A bit of experimentation might be required. Try starting with a long length of 3/16 beer line, say 7m.

My Pilsner has no issues, the saison needs to settle and then needs a top up. The raspberry sour is all foam, I think I need a longer length of beer line for that one.

Every beer I have tried adding fruit to is all foam, good luck!

Do you use 27 for pilsners too?

 

[Hazelwood Brewery]

Every beer I have tried adding fruit to is all foam, good luck!

Do you use 27 for pilsners too?

Yes. That’s well behaved.

 

[Alastair70]

Just had a look at the recipe again. Serious amount of bittering hop's

It’s seriously bitter, but it all comes together in the end. I haven’t had the original so I can’t comment on how it stacks up.

I was also very surprised at leaving dry hops in for two weeks. How time has changed!

This is my first go a a DIPA, and that was just one of many things that scared me about the recipe!

 

[dave_77]

Do you use any finings in any of your beer

I use protafloc hotside. I have used gelatine in amber's before with good results. I haven't been concerned about IPA's being clear recently so I haven't used any finings. All of the lightly hopped beers seem to drop clear on their own.
Next batch is a proper west coast IPA and I definitely want it clear so I will use gelatine for this batch

 

[dave_77]

Altbier keg must be getting low. Have a feeling the small keg of Witbier and this will kick at the weekend. Have a session Nelson & Citra pale to keg so will be back down to 3.

 

[Ade McDade]

The missus went to Southwold today. She knows me so well.

 

[Pennine]

For a little inspiration for the brew day.

Made some sauerkraut while the boil was going.

 

[phildo79]

I used US-05 as per the Russian River recipe and the dry hops were all added loose. I cold crashed for 6 days, its a 15L batch in an SSBrewtech 7gal conical and I think a lot of the cooling coil is above the level of the beer. It sat around 3 to 4C for most of that time. A 1/2tsp of gelatine powder dissolved in 75mls hot water half way through the cold crash.
The recipe I followed is here. Hats off to @phildo79 for tracking it down and sharing it with me.

What water profile did you go with? I have ordered the Pliny clone AG kit from crossmyloof. I am hesitant to go with the insane S04 levels as I did with my last IPA. That beer started off lovely but quickly turned. Could have been a different reason for that happening though.

 

[phildo79]

About 27psi for the Saison, Tripel, Pilsner. I use about 18psi for the Altbier, sour, IPA. 10psi for bitter, mild. 56psi got stout (nitro).

56 psi for nitro stout? Is that what is needed? I am thinking about doing a Beamish clone. Trying to justify buying a new reg, spout and gas just for one keg of beer.

 

[Cheshire Cat]

Bought these to support the Ukraine .

 

[Hazelwood Brewery]

56 psi for nitro stout? Is that what is needed? I am thinking about doing a Beamish clone. Trying to justify buying a new reg, spout and gas just for one keg of beer.

It depends on the temperature of the beer and the mix you’re using - 30/70, 40/60, etc. Here’s a couple of charts…

 

[Hazelwood Brewery]

Actually, I’m still experimenting with nitro stout. I’ve been working on 1.3 - 1.5 vols and so far my results seem to be better at the lower end of the range (56psi is at the higher end for my stout at 13-14C).

You will possibly want something lower that 56psi. I’ve set my regulator to 46psi now and bled off the pressure from the keg. I’m getting a better pour.

 

[UKSkydiver]

I'm at a drop zone in North Carolina. This is the one I chose.

Red Oak (Whitsett, NC wherever that is) Munich Helles 4.5%

Refreshing and a little sweet (malty I guess) low hop bitterness. Lovely after a days jumping in 30c heat.

 

[phildo79]

Actually, I’m still experimenting with nitro stout. I’ve been working on 1.3 - 1.5 vols and so far my results seem to be better at the lower end of the range (56psi is at the higher end for my stout at 13-14C).

You will possibly want something lower that 56psi. I’ve set my regulator to 46psi now and bled off the pressure from the keg. I’m getting a better pour.

Yeah the recipe I have for Beamish calls for c02 levels of between 1.0 and 1.5. I was thinking of shooting for exactly in the middle at 1.25 and with my fridge being around 12 to 13*C, that would give me a target psi of about 45 or 46. But that is going by the first chart with 30/70 gas. Would be about 20 psi with the 60/40 gas. Which gas do you use? Have you tried both? If so, which do you prefer?

 

[Hazelwood Brewery]

Yeah the recipe I have for Beamish calls for c02 levels of between 1.0 and 1.5. I was thinking of shooting for exactly in the middle at 1.25 and with my fridge being around 12 to 13*C, that would give me a target psi of about 45 or 46. But that is going by the first chart with 30/70 gas. Would be about 20 psi with the 60/40 gas. Which gas do you use? Have you tried both? If so, which do you prefer?

I use 30/70 and not tried 60/40. My thinking was that I wanted to maximise the nitrogen contribution. Nitrogen is responsible for the tiny tightly packed bubbles that form a dense creamy head. I suspect with more CO2 you get a blend of tiny nitrogen bubbles and larger CO2 bubbles but I am making assumptions here having never tried it myself. I have posted a picture before but for convenience here it is again - nitro stout using 30/70, look at that head!

 

[phildo79]

I use 30/70 and not tried 60/40. My thinking was that I wanted to maximise the nitrogen contribution. Nitrogen is responsible for the tiny tightly packed bubbles that form a dense creamy head. I suspect with more CO2 you get a blend of tiny nitrogen bubbles and larger CO2 bubbles but I am making assumptions here having never tried it myself. I have posted a picture before but for convenience here it is again - nitro stout using 30/70, look at that head!

View attachment 69307

That's a cracking looking pint of stout!
I have gone down a bit of a rabbit hole here. Was thinking I needed a new reg but perhaps could use my c02 reg with an adapter. Was thinking I needed a new faucet but perhaps can switch out the end of my nukatap faucet with a nitro spout. Now I have seen that the keg coupler plays a part. I only have corny kegs. Would a corny still get the job done or do I need a sankey keg?

 

[Hazelwood Brewery]

That's a cracking looking pint of stout!
I have gone down a bit of a rabbit hole here. Was thinking I needed a new reg but perhaps could use my c02 reg with an adapter. Was thinking I needed a new faucet but perhaps can switch out the end of my nukatap faucet with a nitro spout. Now I have seen that the keg coupler plays a part. I only have corny kegs. Would a corny still get the job done or do I need a sankey keg?

Corny is fine, that’s what I’m using. Yes, the stout spout fits your existing tap - just unscrew the regular spout and screw on the stout spout.

See you down the rabbit hole!

 

[Alastair70]

What water profile did you go with? I have ordered the Pliny clone AG kit from crossmyloof. I am hesitant to go with the insane S04 levels as I did with my last IPA. That beer started off lovely but quickly turned. Could have been a different reason for that happening though.

I ended up with Ca 100, Mg 10, SO4 220, Cl 35.
I probably should have aimed to get the Chloride over 50 or higher in retrospect, if I get round to dosing a glass with a little dissolved CaCl, I'll let know what the effect is.

(I've done this before with other brews when I started to pay attention to water chemistry. If you haven't tried it, it's worth giving it a go sometime. The weights and volumes of gypsum or CaCl to add can be worked out from the tables in Water and How To Brew - John Palmer).

 

[obscure]

Head seems to be non existant but still tastes good kicking off the long weekend with a Dunkel.