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Gibbo

BrewArtist
  • Content Count

    96
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105 Outstanding

Personal Information

  • BrewPrints I've Brewed
    American Pale Ale
    Aztec Cerveza
    Bavarian Lager
    Coopers Sparkling Ale
    German Weissbier
    Irish Red Ale
    Lighthouse Pacific Pale
    Thomas Coopers Celebration Ale
    Traditional Irish Stout
    US Chiller Lager
  • How Many Brews I've Completed
    20 - 50 Brews

Recent Profile Visitors

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  1. Thats what I said ? Way ahead of you. My replacement is due in a couple days, but dont throw things out. Brewart tend to want broken things back. Just sharing my Brewart experience for all to enjoy
  2. This is my problem. The liners dont screw into this one properly. At first I thought it was my mistake, but this one has failed me twice. The arrow shows where the leaking occurs and the end result if you leave it for 8 weeks.
  3. Something with liners and removing them. I have found if I unscrew the orange connector first, then the last dribbles and dregs are expelled. Once that finishes, I unscrew the black connector to drop the internal pressure. Then I can unscrew the collar and the bag pulls out reasonably easily. If I undo the black connector first, the bags have a tendency to self inflate and then they are a real pain to remove.
  4. Ok the results are in.... The brew was a success and after a glass, I can certainly notice the increase in ABV over the original recipe. It tastes like a lager with low bitterness and floral notes, as opposed to fruity. I have brewed better tasting beers. It may appeal to someone else's pallet, particularly those who prefer lagers over ales, though I have no preference for one or the other. For my taste I think this particular lager yeast did not marry very well with the hops. The original ale yeast was a far better pairing. This may improve with age and I will revisit this page if my assessment changes.
  5. So 57 days total after kegging and pulling it out of the cupboard for another waltz, the results are agreeable. Getting about half an inch too much head for my liking, but that is a minor concern. Effervescence is not over the top and the flavour is quite pronounced. Probably due to using a whole can for a 10L batch. ABV is anyone's guess but this sure aint mid-strength ?
  6. Hi David, Truthfully I have not tried this one yet, but I will pop a bottle in the fridge and give it a crack soon. I used two H6 pouches, I was just too lazy in my original post.
  7. I have a similar problem with one my kegs. I believe there is a manufacturing defect, preventing the liner screwing properly into the connector. I thought I didnt screw it on tight enough the first time and the problem was so bad that the air from the flow compressor was pushed inside the liner and caused sputtering and horrible pours about half way through the keg. This time I doubly checked it was screwed down properly and I have the same symptoms as pictured above. Still to test the 'finished' product and understand how bad the issue is.
  8. Cerveza out of a can produced 50/50 results. That is to say half a glass of head and half beer. Strong banana notes and quite enjoyable. Certainly better result than the Bavarian, however still not good enough. Out of the flow and back into the cupboard.
  9. Just tried my Bavarian at 4.5 weeks - All head. Have taken it out of the flow and back into the cupboard for a while longer. Cerveza out of a can will be tried next weekend.
  10. Just kegged and bottled an experiment. I really liked the Lighthouse Pacific Pale Ale, even though it was a low on ABV for my taste. So I had a situation where I was going on holidays for a couple weeks and wanted a brew to run while I was away. Since lagers have taken me around 12 days to complete, I hatched a cunning plan. So I did the following: 2x E5 2x X2 500g Dextrose - to boost ABV Y9 H6 Ferment at 11 degrees (instead of 12) The dextrose was what you can buy in the bag from Big W. I just dumped it in on top with the other ingredients. All seems to have turned out well. 15 days for fermentation and I cold crashed for a few days.
  11. It all comes down to the yeast you use. Ale yeast ferments at a higher temperature than lager yeast. When you buy non-brewart yeast, the packaging usually contains extra information like active temperature ranges. This is how you know what temperature to use. High level brewers will deliberately brew at the lowest temps possible in an effort to improve their finished products and yeast selection plays a very significant role in this sort of thing. The last thing you want is to brew too low and stop fermentation from occurring. The droid is designed to suit brewers who just want to brew from a brewprint, as well as brewers who want to push the envelope and strive to achieve a finer quality beer.
  12. That's probably your bank/credit institution playing up. Have a read of these two threads and get down to Big W or your local brew shop or supermarket. In the time it takes to have your order delivered by Aussie Post (when you finally get to order it), you will have been able to knock out a decent brew.
  13. My Bavarian test bottle (after just over 3 weeks) has poured well. I toyed with the idea of trying the keg, but will leave that for atleast another week. Beer was slightly too effervescent, however the taste reminded me of Becks. In two weeks I will test out the can-in-a-keg and the Bavarian and report back. Of most interest here is the possibility of the keg liners being at fault. Pete, Do you know exactly what purpose the gauze has in the operation of the keg? Do you think popping a few larger holes through it would improve beer flow?
  14. Just did half keg, half bottle for a bavarian lager. The keg filled really well, but I did notice the finished brew was a little gassy. I think this is due to coming up from 12 degrees to 18 degrees. We will see how it pours in a few more weeks. I am also going to half keg and half bottle a can of mexican cerveza tomorrow. This will be a good test to see if non-brewprints can hold up to a kegging. This one brewed at 20 degrees, so I am anticipating that the lager wont be gassy like the bavarian. I have had gassy brews before and they have certainly finished fermenting though it always made it a pain to read the hydrometer. Out of bottles these brews will pour just fine. I am toying with the idea of kegging at lower temperatures too. This will be my next test for the next brew.
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