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Yeah but how would I carb? I could give it a week, test the carb levels and then pasteurise if it’s fizzy enough.FKASC you could pasteurise the bottles in your robo?
Yeah but how would I carb? I could give it a week, test the carb levels and then pasteurise if it’s fizzy enough.
Seems risqué but maybe if I use PET...
Yeah nah not risking storing them all in the fridge - our power has gone out a couple of times over summer already.I was thinking you'd pasteurise after carbonation was complete. You would have to factor in enough fruit to be fermented into co2 whilst retaining enough residual fruit to get its impact.
The alternative is you let the bottles carbonate then store them all in the fridge.
View attachment 618360
The robo with about 25L of bacteria-filled wort. This is after 24 hours.
I pre-acidified the wort to about 4.5 pH using 88% lactic acid and then sprinkled in about 3 g of the freeze dried lactobacillus plantarum powder.
I was expecting to come back and see a mess of white s**t on top and/or a really gross sour milk smell, but got neither.
Didn’t even see any signs of activity underneath the glad wrap. So naturally I assumed it wasn’t really doing much
Tested the pH again and it had dropped way down to 3.5, and had a little sip. It was actually delicious - sour as buggery but still sweet because the wort hadn’t fermented yet. But I had high hopes for the final product.
View attachment 617957
This was the wort heating up for the second boil (to kill off the lacto bugs and to reduce the volume/add late hops.
As you can see there’s trillions of bugs all squirming around dying from heat.
After I boiled I check the pH again and it had dropped way down to 3.2!!! And the gravity was way higher than I expected (great mash effeciency).
So I decided to dilute with a further 2 L of boiled water.
I whirlpool hopped with about 30g of mosaic and 15g of pekko that I had sitting around.
And pitched Wyeast 1318 London ale III after it had chilled down to 19°
Was worried that it wouldn’t ferment because of the low pH, but after 8 hours it was already active and smelling amazing.
Excited
Yeah it’d be a bit higher, but no I didn’t. I’ll measure it again post fermDid you check your pH again after diluting it? I'm guessing it is back around 3.5?
Yeah man every time I come back to Perth I’m shocked how bad it smells/tastes.RO water has made a great improvement to my beers. Also just great for the fam to drink. Water tastes so much better. Had tap water at restaurant the other day and it was truely horrible. Amazing the difference it makes to Perth's s**t water. Took my water from about 350ppm to 40ish. Highly recommend getting one!
Guess like most things it's how much you want to pay. How many stage filters etc. Can get cheap Chinese ones off eBay for about $100. I went with a good company in tassie, with storage tank, tap etc. You probably don't need one in Melbourne, your TDS will be almost as low as my ROYeah man every time I come back to Perth I’m shocked how bad it smells/tastes.
Especially at restaurants when they keep it in the fridge for ages.
How much is an RO system?
Luckily Melbourne water tastes like Mount Franklin in comparison
Getting pretty excited to make some stout now. Already bored of my sour
I’m going to try simplify what I did last time, particularly re: hoppage.I did try to find my stout grain bill for you as it is simple and marvellous but I struck out.
Yeah I’ve tasted a few beers made with kveik fermented at like 35°. It’s pretty remarkable knowing how hot they were fermented at given how (relatively) clean they tasted.https://craftypint.com/news/2030/kveik-something-old-something-new
Interesting read on some Norwegian yeast.
Also I cracked one of the stouts I made last year. About 9 months in the bottle.
It tastes INCREDIBLE. None of the off flavours that I used to hate about that batch. I wish I didn’t drink so many before and just aged them all. I would pay $10 for a longneck if it was sold commercially. that’s how legit it tasted
Pretty good chance I reckon. Time seems to be good for most stronger beers except where hops are involvedI'm hoping that happens with my barleywine that I completely forgot about. Put a bottle in the fridge last week.
I have no cantillons unfortunately but DanWCE may know of someoneSorry to intrude. I’ve managed to pick up a few bottles of Cantillon this week and have multiple of a few variety. Looking for a Nath, Vigneronne or Lamvinus. I have a spare Rose de Gambrinus, Gueuze, Kriek or Grand Cru Bruocsella to trade.
Sorry to intrude. I’ve managed to pick up a few bottles of Cantillon this week and have multiple of a few variety. Looking for a Nath, Vigneronne or Lamvinus. I have a spare Rose de Gambrinus, Gueuze, Kriek or Grand Cru Bruocsella to trade.
I have no cantillons unfortunately but DanWCE may know of someone