Home Brew

Hi Ben that low temp won't hurt, it will just take a bit longer, as for it not bubbling, that could be because it's not sealed, as long as there's a build up at the top (brown crusty layer) it's working.

You can still bring up the temp and it will be OK, give it a stir when you do and look to see if the wort has bubbles rising from the bottom, that's an indication it's working, also pour some of the wort into a glass from the tap and have a taste, that will give you an idea how it's going too and don't be put off buy the smell, sometimes brews can smell off, when actually there not.

Don't worry too much and wait till it's ready to bottle and you've had a taste again before giving up on it, i've had these situations and it's ended up a good brew.

Baz.

You can get lower temp yeast, I'm not sure what its called but if you go to your local homebrew shop they will know what your on about.

Edit: It's normal for it to stop bubbling after a few days in the first barrel.

Maybe at the next WA AULROians meeting we should all swap recipes and bring a few tasters! :D It seems most of us (including myself) brew our own!

I'm still with bottles at the moment, used to have a cheap keg system when I was much younger in the UK. Started brewing beer again here about a year ago and went down the bottle route first to see if I was still interested before spending $500 on a twin keg system + a contract for C02 bottles.

I don't find bottles too much trouble as I bought a bottle washer and drying tree, although simply siphoning it into a keg and waiting a few days rather than weeks before its ready does have it's advantages. :)

I mainly brew stout and have experimented quite a bit with darker ales, but I prefer stouts, I can recommend "big mans" stout recipe as per the brew sheet available free from Brew West in Joondalup.

I'm thinking of going to a keg system as I've found out that disposable C02 bottles have become available in WA, and I've already got a spare fridge (in the workshop ;)) I think the only downside with a keg system is not knowing how much you've drunk until the keg runs out - and having to be self disciplined and not having a quick 'half' on a lunchtime as you pass the beer tap! :D:D:D

Jon

Thanks for the advice guys! Will let you know how it turns out. I am a bit concerned by the "bubbling" issue though.

When I started the brew:
As the weather was cold, I threw the yeast in at about 31-32deg, then sealed it. I tested the airlock (press the sides) and the levels took 30 secs or so to equalise again.

Over the first night, moisture formed on inside of the lid, and the airlock was not level (meaning there was a slight pressure inside the fermenter), but I have never actually seen bubbles coming out. It stayed at 28 for the first day, then slowly dropped down to 16 over 3-4 days. The brown residue that Baz mentioned seems to be present.

I will do a taste/sg test tomorrow.


Jon - sounds like a GREAT idea!


Here are some pics of the German method. Note - NO SUGAR!!! Just (malted) Barley, hops, yeast, and water. Looks like a fair bit more work, but would be interesting to try, at least once.
Meine Heimbrauerei
(If anyone needs a translation let me know)
But basically - STERILISE EVERYTHING - crush barley - mix with hot water (mash) - filter - do an "iodine test" (??? anyone???) - cook the mash/wort with the chosen hops - filter again - put in the fermenter and throw in the yeast.

Quote:

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Originally Posted by isuzurover

Thanks for the advice guys! Will let you know how it turns out. I am a bit concerned by the "bubbling" issue though.

When I started the brew:
As the weather was cold, I threw the yeast in at about 31-32deg, then sealed it. I tested the airlock (press the sides) and the levels took 30 secs or so to equalise again.

Over the first night, moisture formed on inside of the lid, and the airlock was not level (meaning there was a slight pressure inside the fermenter), but I have never actually seen bubbles coming out. It stayed at 28 for the first day, then slowly dropped down to 16 over 3-4 days. The brown residue that Baz mentioned seems to be present.

I will do a taste/sg test tomorrow.


Jon - sounds like a GREAT idea!


Here are some pics of the German method. Note - NO SUGAR!!! Just (malted) Barley, hops, yeast, and water. Looks like a fair bit more work, but would be interesting to try, at least once.
Meine Heimbrauerei
(If anyone needs a translation let me know)
But basically - STERILISE EVERYTHING - crush barley - mix with hot water (mash) - filter - do an "iodine test" (??? anyone???) - cook the mash/wort with the chosen hops - filter again - put in the fermenter and throw in the yeast.

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Malt is the best stuff to use, liquid malt for dark ales and powered malt for lagers and pils, use a power boost 1/2 kilo malt 1/2 kilo dextrose, or just 1kg malt, it's gives it a malty flavour and improves the taste:D

I use malt.

Baz.

Well looks like thinge are on track. Took the lid off, and it is bubbling slowly, has an SG of 1010-1011, and most importantly, actually TASTES like beer.

Will give it a few more days before bottling though.

Thanks for all the advice guys!

Ok - lets cut to the chase here - interested in home brewing but only if it is possible to make VBs or Crownies - not interested in anything else.

Can it be done - there is the Coopers kit what about a VB kit or a Crownie kit?:)

you can, at least if you stuff up its still better than vb :p

Jovial Monk Home Brew Shop

MORGANS AUSTRALIAN BITTER
VB style.

MORGANS AUSTRALIAN MID 3.5
A Carlton Mid style concentrate.

Quote:

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Originally Posted by duncanw

you can, at least if you stuff up its still better than vb :p

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AND WHAT IS WRONG WITH VBs:mad:

Quote:

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Originally Posted by garrycol

AND WHAT IS WRONG WITH VBs:mad:

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Well, it is made tasteless so no ones taste will be offended. My late F-I-L used to call all Carlton beers "Surfside Sex", f---ing near water.