Toast Beer / Homebrew Thread

Player most likely to be a beer snob

  • Sam Butler

    Votes: 2 20.0%
  • Andrew Gaff

    Votes: 2 20.0%
  • Jack Watts

    Votes: 3 30.0%
  • Brant Colledge

    Votes: 1 10.0%
  • Jonathan Giles

    Votes: 2 20.0%

  • Total voters
    10
  • Poll closed .

DanWCE

Norm Smith Medallist
Apr 2, 2015
6,150
10,627
AFL Club
West Coast
Yeah you can’t go past a drink after a stressful day at work. I’m kinda trying to break that cycle though. Coffee coffee coffee beer wine beer
I feel an impromptu trip to the South West coming on to unwind. Good red wine, wood fire, fresh air. So I may not make it to the mid point of the month. A fortnight is still good though... And I'll follow it up with another sober fortnight haha. Not like I'm raising money just hitting the reset button and curious to see how it'd affect me
 

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FKASC

Account Deleted
May 28, 2017
10,528
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I feel an impromptu trip to the South West coming on to unwind. Good red wine, wood fire, fresh air. So I may not make it to the mid point of the month. A fortnight is still good though... And I'll follow it up with another sober fortnight haha. Not like I'm raising money just hitting the reset button and curious to see how it'd affect me
Yeah same here. I feel bad asking for money for some reason.
 

El_ahrairah

Booze Bunny
Oct 12, 2010
34,243
56,536
Silver Rd Nanobrewery
AFL Club
West Coast
Second time using Wyeast London Ale - supposed to attenuate at 70-75%, last batch was excess 80% and this one just crossed the 80 mark and is still going. Just goes to show nothing is a certainty when working with micro-organisms. I can only assume that the inline oxygen kit I use has been a great investment.

Loving the Tilt, wouldn't have checked the gravity for another week and that'd be 10 minutes of sanitising and drawing just to ditch 100ml, so it's great to see how it's going and not have to fu** around with all that other s**t.
 

FKASC

Account Deleted
May 28, 2017
10,528
18,108
AFL Club
West Coast
Second time using Wyeast London Ale - supposed to attenuate at 70-75%, last batch was excess 80% and this one just crossed the 80 mark and is still going. Just goes to show nothing is a certainty when working with micro-organisms. I can only assume that the inline oxygen kit I use has been a great investment.

Loving the Tilt, wouldn't have checked the gravity for another week and that'd be 10 minutes of sanitising and drawing just to ditch 100ml, so it's great to see how it's going and not have to fu** around with all that other s**t.
London ale 3?

I got picked up my fermzilla on Friday and ordered ingredients for a brew this weekend.

Unboxed it and there’s a huge dent in it. Pretty bloody annoying. Just used the old plastic bucket fermenter instead
 

FKASC

Account Deleted
May 28, 2017
10,528
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Now that I’ve got a keg, I’m curious about dry hopping.

Do you keggers dry hop in the fermenter anymore or just dump them all in the keg?
 

El_ahrairah

Booze Bunny
Oct 12, 2010
34,243
56,536
Silver Rd Nanobrewery
AFL Club
West Coast
London ale 3?
Yup, currently attenuated at 88% for a 6%ABV. Pretty happy with that.

I got picked up my fermzilla on Friday and ordered ingredients for a brew this weekend.

Unboxed it and there’s a huge dent in it. Pretty bloody annoying. Just used the old plastic bucket fermenter instead
That sux. Isn't it just malleable enough for the dent to pop back out?
 

FKASC

Account Deleted
May 28, 2017
10,528
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AFL Club
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That sux. Isn't it just malleable enough for the dent to pop back out?
Maybe, but fu** that, I paid $130 for it

If I’m fermenting under pressure I want something that I know is gonna be structurally sound. The plastic looks like it’s strained a bit and gone slightly opaque where it’s dented
 

DanWCE

Norm Smith Medallist
Apr 2, 2015
6,150
10,627
AFL Club
West Coast
Now that I’ve got a keg, I’m curious about dry hopping.

Do you keggers dry hop in the fermenter anymore or just dump them all in the keg?
Fermenter. Much harder to control via keg with hop exposure. Plus you'll be pulling hop matter through the dip tube unless you can suspend it somehow (fishing float tied to mesh bag?)
 

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DanWCE

Norm Smith Medallist
Apr 2, 2015
6,150
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Yeah, pity their store’s like 40 km from my place though

It’s like the cockburn of Melbourne
Hey that's not so bad. I live in the city of Cockburn! Actually drove past floppy Walters place on the weekend looking at houses nearby. I'm assuming he has a couple of Lambos in the garage because the house is meh.
 

FKASC

Account Deleted
May 28, 2017
10,528
18,108
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Fermenter. Much harder to control via keg with hop exposure. Plus you'll be pulling hop matter through the dip tube unless you can suspend it somehow (fishing float tied to mesh bag?)
Yeah I was thinking maybe string tied to the top of the keg? No idea yet. Might just dry hop in the fermenter. Still got a couple of weeks til I’m ready to keg to think about it. Just so burnt about oxygen after my last hoppy beer turned out absolutely rubbish.
 

FKASC

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Used rye in that batch ^ for the first time. 17% of the grist so hopefully it imparts a nice character
 
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DanWCE

Norm Smith Medallist
Apr 2, 2015
6,150
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Yeah I was thinking maybe string tied to the top of the keg? No idea yet. Might just dry hop in the fermenter. Still got a couple of weeks til I’m ready to keg to think about it. Just so burnt about oxygen after my last hoppy beer turned out absolutely rubbish.
I doubt you're letting oxygen in during DH. co2 forms a pretty decent layer above the fermenting beer and is heavier than o2.

Have you got a plan in place for transferring from fermenter to keg? This is where I reckon most o2 becomes introduced.
 

FKASC

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May 28, 2017
10,528
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I doubt you're letting oxygen in during DH. co2 forms a pretty decent layer above the fermenting beer and is heavier than o2.

Have you got a plan in place for transferring from fermenter to keg? This is where I reckon most o2 becomes introduced.
Yeah that’s the thing - it seems that hop compounds get oxidised way worse than regular beer, so by dry hopping first and then introducing oxygen through transferring into the keg, the oxidation is worse. At least dry hopping after transfer there is less dissolved oxygen - maybe. Need to do more reading

Ideally I’d be doing closed pressurised transfers from the Fermzilla but not on this occasion.

Actually KegLand just contacted me and said that the dents are normal and should just push out :rolleyes: :rolleyes: campaigners

Maybe I’ll try using it and see how it goes
 

DanWCE

Norm Smith Medallist
Apr 2, 2015
6,150
10,627
AFL Club
West Coast
Yeah that’s the thing - it seems that hop compounds get oxidised way worse than regular beer, so by dry hopping first and then introducing oxygen through transferring into the keg, the oxidation is worse. At least dry hopping after transfer there is less dissolved oxygen - maybe. Need to do more reading

Ideally I’d be doing closed pressurised transfers from the Fermzilla but not on this occasion.

Actually KegLand just contacted me and said that the dents are normal and should just push out :rolleyes: :rolleyes: campaigners

Maybe I’ll try using it and see how it goes
Home brewers have been dryhopping and kegging for decades with good results. Your problem may have been a one off. Mashs NEIPAs have suffered terribly from DO during the canning process, but I suspect also with the volume of hops used it doesn't take much for those types of beers to turn.

Some keg lids have a hook underneath that you could suspend a mesh bag of hops from if you were adamant about keg hopping. There's some arguments to and fro about whether you get a better result from DH at fermenting temp or fridge temp, and so you'd need to look into that as well. For the best of both worlds you may be able to DH in keg at ambient temp with a good squirt of co2 to purge the head space and seal the lid, then remove hops and carbonate as normal.

As for the KegLand comment I think they're testing you to see what they can get away with. You paid for a new product to present as new. Just because paper can be folded and unfolded doesn't mean an office would accept reams of crumpled paper. Take it back and inspect the replacement out of box before you leave, man. I figured there had to be a catch to their low prices. s**tty, dismissive service apparently.
 

FKASC

Account Deleted
May 28, 2017
10,528
18,108
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Update on the fermenter sitch: after i posted in AHB, Kegland changed their tune somewhat and offered me the option of a replacement (once the new stock comes in). They still pushed their preferred option of putting 50 degree water in it to soften it up and then apply pressure while it cooled back in to shape. Basically getting it just hot enough to almost melt the PET. Wasn't too keen on that.

Judging by other posts on AHB and an unboxing video on youtube, a lot of them are being shipped out with dents. Seems like a fully expected part of the manufacturing process (they say it's because they need to make it pliable for pressurised cold crashing etc). But mine was especially dented so I'm going to get it replaced regardless.

Currently fermenting a red rye IPA in the old brew bucket, which will go into my very first keg, and just designing my next brew, which will be a hoppy kolsch/lager. 75/25 Pils and Vienna malt. Mandarina Bavaria, Lemondrop, Motueka and Perle. thirsty already
 
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