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Barrelboy

BrewArtist
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Everything posted by Barrelboy

  1. Thanks. Great, your First brew. 1) Did you dry hop the H7 2) Are you using sugar tabs for the bottles? Sorry to be mosey but checking your on the right track.
  2. Fair enough Terry. Not a bad idea to just use 1/2 tin, then you’ll have a better idea of what is needed or not with the other 1/2. This will be interesting so please let forum how it all goes. Best wishes with the pre-diabetic, diet control and good beer will keep it in check. Mark
  3. If your going to use a whole tin of Morgan’s Dark then I’d use just 1/2 a tin of the extract however remember its for 10l so that will be a fairly high alcohol %. (You Brew guy was probably thinking of 23l). You could us about 1/3 of the tin. The remainder will keep in the fridge if you put it in a plastic bag or air tight container or if you have a vacuum sealer then better still. Won’t hurt to give it a go.
  4. Now you just can’t beat an approval like that.
  5. No I haven’t just brewed a tin without some malt. If you take the Coopers English Bitter tin/recipe for example it requires 500g of light dry malt extract. This will give an about 3.8% alcohol for 23 litres. So I’d say 200g of the malt for 10l would give about the same. A tin on its own would certainly be of a low alcohol % but I think a little watery?
  6. Yes have to agree. It’s funny that with the Coopers tins, enhancers ect they offer free postage every month for spending either over $80 or $100 but the Brewprint offers are irregular and the last one over $200. My understanding is both products (tins and Brewprint) are in the same warehouse in QLD. I did ask the question if the Brewprints and/or ingredients could be packaged with the tins but got a definite no. That’s ok but had to ask.
  7. Lol. Must be as bad as us in SA where everything by Aust Post on the Eastern states goes through their sorting facility in Sunshine Vic.
  8. Terrific, it make things so much easier, I do 3 pumps and you’ll see the whole inside of the bottle is coated. Then dip the outside neck of the bottle in the sanitiser in the base of the unit. When finished drop you caps or crown seals in the solution. All done.
  9. I used this when I bottled and did thousands with it. https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com.au%2Fulk%2Fitm%2F292054300043 Local brew shop (if one near) should have them as well. Cheers
  10. They are brilliant, use a non rinse sanitiser like Star San. (Star San is reusable and only 1.5ml per litre).
  11. Did you get your gear? All good? cheers Mark
  12. Good way to go, your right in once you start the keg. I’m lucky in the fridge takes 4 kegs (2 x 10l and 2 x 12l) and I have another 6 x 10l and 4 x12l ready to be chilled, carbonated and consumed. So usually the “youngest” keg in the fridge is 6 to 8 weeks before hooked up to the tap. (sometimes earlier, depending on the brew). Have you every poured a glass side by side from each (keg & bottle) to compare? If so is there a difference between what is kegged and what is bottled?
  13. I have marked down the Deutsch Lager for my next brew after the Now fermenting Highlands IPA (had to do this one again) however on your recommendation I’ll do the Bohemian first (lager not the girl). Sounds a ripper, good review as well by Spence.
  14. There could be a big difference in the water quality from where you are to Adelaide. Sometimes you can smell the chlorine in the tap water. Isn’t yours from underground aquifers?
  15. I find they stack up really well if you use either liquid or dry malt extract. With some recipes it might be some light dry malt with say some dry amber and/or dry wheat malt extract. I find using the Brewprint yeasts a bonus, you can work out the lager, ale and stout/dark ale ones. Add hop teas, dry hop and you’ll be surprised at the results. There is no doubt the beerdroid’s temperature control plays a big part in the end result.
  16. To be honest if the Beerdroid and Beerflo were around when I switched from bottles I would go down this path rather than the 10l+ keg route. Your right, there are the kegs, dedicated fridge, taps, co2 bottle, regulator, disconnects ect ect. With the BrewArt systems I would have built up a good 5l keg collection and just brewed and brewed. (🍻) Bottling when needed. The brew print packages are great but remember you can just get the ingredients you need or use any wort for the Beerdroid. Eg. Kit and kilo preparations, purchased wort, biab (brew in a bag) grain preparations, mixture of Brewprint and own ingredients. I love the Coopers extract ranges of tins and do make up 10 litres of wort by using 1/2 of the recipe ingredients. (Keep the other 1/2 of the tin in the fridge - other thread/posts here about this). However to get your processes and confidence starting off with the Brewprints is a good idea. regards Mark
  17. Good question. I now keg into stainless steel ball lock kegs (12l and 10l) and carbonate with co2 after many years of bottling. Bottling is a lot more work in terms of cleaning, sanitising, filling, capping ect. Also takes up a lot of room if building stocks and leaving to mature. However I believe there is still a place for bottling when kegging and that is with stouts and high alcohol specials (eg. strong Scot brews). These are best left for maturing purposes, I have stouts in bottles that are just past 7 years and are absolutely delicious- confirmed by others). Why bottle them? When holding for a long time you are not tying up a keg, you usually only want a bottle or two and there is just something about glass. (PET bottles are not for long term storage, 9 months at best) A keg (ball lock kegs) set up can be quite expensive but you can do it in stages. When I went to kegs the BrewArt systems were not around. Depending upon finances and consumption the Beerdroid and Beerflo are excellent set ups. The down side is if you entertain or have others consuming your brews you do need to build up a number of 5l kegs for maturing and stocking the fridge. However you can start off with both, bottles and kegs. Hope the above helps, regards Mark
  18. That’s good. Would say it will be a fine drop.
  19. Good. Out of interest let us know how it is. Thanks Mark
  20. If the storage temperature was a 4C per default then you should have no problems ( often done with lagers). What is it and have you had a taste out of the tap?
  21. Yes I have to say they are excellent, both from sales and the technical departments. Glad all sorted for you and the items will be sent pronto.
  22. Your on the go now. From the start time (propagation zero time) the droid every 24 hours goes into a test mode (this will be indicated by the word “test” where the temp reading normal is on the brew status app) This test can be short or a couple of hours so don’t be concerned. The check is about fermentation, temperature and the possible need for temperature adjustment for the yeast to clean up or in accordance with the programme. It does this automatically. It also does other checks to ensure all is well.
  23. Your hiding of a few bottles is a good one. There is nothing better than finding a brew you throughly enjoyed.
  24. The consumption of beers in the sacrificial endeavours of science is extremely important. (🍺) Yes some styles need that extra time to mature so I guess it is imperative that we have both in stock, those that need maturity and those that can be drunk early, fresh. That’s my theory of success and failure 🙂. When I was bottling I liked to have a couple every 2 weeks to see how a brew developed and ascertain a good time for that particular style/recipe. That was when you were bottling 30 long necks from a 23l batch, so was not so hard. When I get my 2nd Beerdroid I have will different recipes in each but with some brews I extend to do a batch in each with the intention of keeping some aside (ha we can only hope)
  25. Looking good, will be trying the London’s Own Ale myself after a couple of other brews. The system is great for the wifi set up, you’ll get a message after 12hrs telling you it has change to fermentation. It will then cool to those temperature settings.
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