I think I went too heavy on the Pilsner and will up the Munich a bit next time.This is similar to my planned brew this weekend, haven’t quite decided between it and Vienna. Not 100% sure I have a window to do it yet.
I think I went too heavy on the Pilsner and will up the Munich a bit next time.This is similar to my planned brew this weekend, haven’t quite decided between it and Vienna. Not 100% sure I have a window to do it yet.
Well I have mashed in the black this morning. Generally following the Braukaiser recipe with 20% dark Munich which I have never used before. Hopping to 22 ibu with Northern Brewer and Celia as that’s what I had.I think I went too heavy on the Pilsner and will up the Munich a bit next time.
I hadn't heard of Braukaiser before and just looked it up. Wish I had known about it before I did my Schwarzbier. I did a single infusion mash also.Well I have mashed in the black this morning. Generally following the Braukaiser recipe with 20% dark Munich which I have never used before. Hopping to 22 ibu with Northern Brewer and Celia as that’s what I had.
Have the Hana pilsner malt from the GEB sale, so far seems to be happy with a single infusion.
Just to follow up on this, for anyone interested. This brew has turned out to be amazing. I wasn't holding much hope out for it, with it being a kit (my experiences of kits are hit and miss, with that 'twang'), but maybe because this was done in the Fermzilla under pressure, it's improved it?Used my new toy tonight for the first time - 27L Fermzilla Gen 3.2 Tri-Conical. To keep it simple I just used the MYO Premium Lager kit from The Range, but used different yeast - Hoppin Pils from CML. For the dry hop in a weeks time, I'm replacing the kit hops with Motueka, hoping to get a nice citrusy hopped lager for the next short spurt of summer weather, when/if it visits central Scotland again!
First day back at school for the kids today, so I like to take the day off to drop off and pick up.
I’d been swithering all weekend about whether to brew today but the lure of my new toys was too much.
A Belgian blond with an expected ABV of 6.5%
Yeah I’m enjoying it a lot, really happy with it.How are you finding the Conicus? I've my 2nd brew in mine at the moment too, wasn't too gone on dropping the yeast compared to the Fermzilla - thinking of extending the legs so I can put the collection jar on it. Apart from that it's pretty good, the customising will probably help loads down the line.
Some kinda light Ale, not really following a recipe, just something simple to test my new equipment.
Although, it did take me four days!
Day one:
Spent about an hour and a half setting everything up, weighing out stuff, checking everything was good to go the next day and hoping for no almighty cock ups (the Doom Bar was my reward for a job well done).
View attachment 103063
Day two:
Used Klarstein Mundschenk for the first time, approx 28 litres tap water (stood overnight and treated with approx 7ml lactic acid 60%) at strike temp of approx 68°C.
Added approx 2.5kg Crisp Maris Otter, mashed for approx one hour at a consistent 65°C with the recirculation pump running throughout.
Removed grain basket and, due to issues with the plug adapter constantly blowing fuses (four in total), left overnight.
View attachment 103064
Day three:
Fitted UK plug, voided the warranty, but it works now.
Raised wort to boiling (2500w up until 99°C then switched to 1500w to avoid potential boil over but it seemed stable enough) then added approx 750g light DME to the wort and 15g Summit in hop spider and left to boil for 30 minutes. Added approx 50g Lorien at 15 minutes (total of 33 IBU) along with approx 25g yeast nutrient and a gram of protofloc.
Left to cool overnight, took sample and tested SG: 1035 (corrected from 1020 at 59°C). So if it gets down to 1008 it should hit a nice even 4% ABV after carb.
View attachment 103065
Day four:
Transferred wort into fermentation bucket, approx 23 litres, vast majority of grain trub remained in Klarstein (which was a bit of a bugger to clean out) so this should hopefully have significantly less trub at the end.
View attachment 103066
Pitched 10g pack of Cross My Loof Kveik Hornindal at approx 24°C, placed bucket on heat mat (set to target temp of 31°C) and covered w
ith neoprene jacket.
All in all, I'm very happy with the Mundschenk, it wasn't quite as daunting in practice as I'd imagined it would be. I think once I get used to it, it will probably be indispensable.
That's definitely on my to do list, it was one of the first all grain brews I attempted, it didn't go well, but I think I've come on enough to have a proper crack at it nowadays.staropramen clone
Make sure you get the unit insulated for winter and put some lagging around the return pipe. They are a great unit, I have been using one since 2017.Some kinda light Ale, not really following a recipe, just something simple to test my new equipment.
Although, it did take me four days!
Day one:
Spent about an hour and a half setting everything up, weighing out stuff, checking everything was good to go the next day and hoping for no almighty cock ups (the Doom Bar was my reward for a job well done).
View attachment 103063
Day two:
Used Klarstein Mundschenk for the first time, approx 28 litres tap water (stood overnight and treated with approx 7ml lactic acid 60%) at strike temp of approx 68°C.
Added approx 2.5kg Crisp Maris Otter, mashed for approx one hour at a consistent 65°C with the recirculation pump running throughout.
Removed grain basket and, due to issues with the plug adapter constantly blowing fuses (four in total), left overnight.
View attachment 103064
Day three:
Fitted UK plug, voided the warranty, but it works now.
Raised wort to boiling (2500w up until 99°C then switched to 1500w to avoid potential boil over but it seemed stable enough) then added approx 750g light DME to the wort and 15g Summit in hop spider and left to boil for 30 minutes. Added approx 50g Lorien at 15 minutes (total of 33 IBU) along with approx 25g yeast nutrient and a gram of protofloc.
Left to cool overnight, took sample and tested SG: 1035 (corrected from 1020 at 59°C). So if it gets down to 1008 it should hit a nice even 4% ABV after carb.
View attachment 103065
Day four:
Transferred wort into fermentation bucket, approx 23 litres, vast majority of grain trub remained in Klarstein (which was a bit of a bugger to clean out) so this should hopefully have significantly less trub at the end.
View attachment 103066
Pitched 10g pack of Cross My Loof Kveik Hornindal at approx 24°C, placed bucket on heat mat (set to target temp of 31°C) and covered w
ith neoprene jacket.
All in all, I'm very happy with the Mundschenk, it wasn't quite as daunting in practice as I'd imagined it would be. I think once I get used to it, it will probably be indispensable.
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