Never used it but it’s meant to be a reliable fermenter, unlike their Belgian saison 1. I think it’ll be good for a fruited saison as it says it’s a bit more subdued in terms of fruity esters, so it’ll allow the strawberry to shine through a bit.
Toast Beer / Homebrew Thread
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Lol 30% carapils - dat mouthfeelI don't really care if it's high in pilsner malt but I'm worried they gave me a kg extra of carapils or wheat
Fixed
Indeed! Not much chance of getting to the beach this year so may as well continue my lockdown trend of turning into a fat campaigner
Gonna try to get home for Xmas or not worth the WA quarantine?
House ale put down Tuesday.
1.040 @ 40L
Not sure what happened. Think I stuffed around with efficiencies on brew father.
Was meant to be 1.050
1.040 @ 40L
Not sure what happened. Think I stuffed around with efficiencies on brew father.
Was meant to be 1.050
Bender_
X
House ale put down Tuesday.
1.040 @ 40L
Not sure what happened. Think I stuffed around with efficiencies on brew father.
Was meant to be 1.050
You'll just have to drink more of it!
I totally undershot my Saison from the weekend by 15 points, I'm thinking it's a combination of sparging too quickly and not hot enough as it happened with my IPA too. Could've been a * up on the grain weights too but didn't check. I'm not hugely fussed, I'm more about the flavour than the ABV but I'd still like to be as accurate as possible.
Dunno, I didn’t think it was possible to even travel in unless it was for work reasons! Probably not though
I’ve found i undershoot every time if I use more than about 5.5 kg in the robobrew, but as soon as I go below 4.5kg i get great efficiency.
Bender_
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It'd be fair to say I'm very similar. Wonder what the go is there?
It’s pretty common I think. Larger the grain bill, the worse your efficiency. Probably a few factors but I wouldn’t be able to say exactly why - a lot would be to do with mash thickness, poor recirculation, sparging not being as effective etc.
Bender_
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I usually go for about 3L/KG for the mash just as a rule of thumb. You reckon maybe I'm going a bit too much?
I usually go 3-3.5L per kg. But every system is different. The robobrew is inherently pretty inefficient
Bender_
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Saison currently sitting at 91% attenuation this arvo. Looking to cold crash either tonight or tomorrow night then add some gelatin (first time use) 24hrs after.
And I now have 3 Czech Pilsner smack packs for my next batch - surely that's going to be enough to see it through fermenting at 10 degrees. *en better.
And I now have 3 Czech Pilsner smack packs for my next batch - surely that's going to be enough to see it through fermenting at 10 degrees. *en better.
Should be fine. Have you done a starter before? It’s super easy
Bender_
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Negative dude. I'm at the point where home brewing is still fun, and I feel like if I begin with starters and water profiling then I'm moving to a point of it just tipping into too much work and it'll suck the enjoyment out of it for me. I'm just not committed enough to it to learn to do it properly if you know what I mean. Guess that means my beers will never quite be at the level of others who do put in that extra work.
So to make up for it I bought these instead:
The Pirate Life is a good summer beer - super refreshing.
Making a starter isn’t really about being elitist or anything. For me it’s just a way of not needing to buy more than one $15 liquid yeast pouch if I’m not using dry yeast.Negative dude. I'm at the point where home brewing is still fun, and I feel like if I begin with starters and water profiling then I'm moving to a point of it just tipping into too much work and it'll suck the enjoyment out of it for me. I'm just not committed enough to it to learn to do it properly if you know what I mean. Guess that means my beers will never quite be at the level of others who do put in that extra work.
So to make up for it I bought these instead:
View attachment 989861
The Pirate Life is a good summer beer - super refreshing.
All you need is some dry malt and a 1-2 litre glass bottle or jar (can even use a plastic bottle).
100 g dry malt to 1 litre of water. Boil up in a saucepan for a minute to dissolve, then let it cool in the saucepan. Pour in bottle/jar along with your yeast. Put alfoil on top.
you don’t need to use a calculator or get a stir plate or anything like that.
Water profiles I agree with though!
Bender_
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Sorry didn't mean for it to come across that way - meant it more as it's adding another step which I'm more likely to mess up as I won't give it the attention it deserves. But now you've made it sound so easy I'm probably going to try it! LOL
Bender_
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Really crisp and refreshing - kinda similar in drinking to Balter XPA but with more flavour. (yes I'm aware how everyone feels about the XPA!)
Bender_
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Any of you guys used the kveik yeast? I haven't been able to buy it down here so ordered some in.
I've heard it works good for neipa's so thought I'd give it a crack.
I've heard it works good for neipa's so thought I'd give it a crack.
Bender_
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I've read a lot about it but yet to try it. Would be good for an experimental stanky farmhouse/saison IMO.
Used it once and only one variety (sigmund voss). Thing with Kveik is that it’s not one type of yeast, there’s heaps of strains that all have wildly different flavour and aroma characteristics.
see https://www.garshol.priv.no/blog/393.html
I think all of them need to be fermented pretty hot (like 28°C+), but in terms of tast some are super clean, some have strong orange rind flavours, some have mango/tropical vibes, some are spicy like saison yeast, etc.
they get a wrap for being easy to use but in reality it’s not really the case. They’re kinda the opposite to regular yeast. They need to be kept hot, and need fairly high gravity wort or they can stall. So if it’s summer in Perth and you’re fermenting something strong in your shed, it’s totally perfect. But if you want to do it in winter you’ll need a heat pad.
They do finish very quickly though so great if you want to turn something around in a week. Also you’ll never need a starter because you only need a pretty small amount to ferment with - people use a teaspoon of liquid kveik for a whole batch!
I’m not convinced by it but I have only used one of the more boring varieties and not one they tend to use for NEIPAs like Ebbegarden.
