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Author Topic: fresh meat  (Read 823 times)

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Offline Chillbilly

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Re: fresh meat
« Reply #20 on: February 06, 2018, 08:48:12 AM »
Good luck on the brew gully =)

Offline gully85

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Re: fresh meat
« Reply #21 on: February 08, 2018, 06:10:21 PM »
so brew has been tasted...

suspension spaces


it is not a fail. The heat may of effected it slightly but not the extent I expected. Mind you it has only been 1.6 weeks since bottling so in another 2 weeks I'll give it a taste test.

So now to get a kit and some hops to make another, believe it's called 'kits n bits'? and hope this hot weather dies down so I can get another batch on

Offline Hatchy

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Re: fresh meat
« Reply #22 on: February 08, 2018, 07:11:38 PM »
It's not ideal, but ice bricks and wet towels can be used to keep temperature down until you get fermentation fridges. I managed with that in the early days and made beer.
I have nothing interesting to add here.

Offline gully85

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Re: fresh meat
« Reply #23 on: February 09, 2018, 10:18:19 PM »
hmm I think my brew is a little bit more stronger then expect....

what I expected; no clue how do I predict this

Offline FishersFirst

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Re: fresh meat
« Reply #24 on: February 09, 2018, 10:56:01 PM »
hmm I think my brew is a little bit more stronger then expect....

what I expected; no clue how do I predict this

If it's boozy, suspect fusel alcohols from higher ferment temperatures.
If you wake up with a belter of a headache after only a few that's a sure sign.

Offline gully85

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Re: fresh meat
« Reply #25 on: February 14, 2018, 04:53:27 PM »
so defiantly has these 'fusel alcohols' in it. beer isn't terrible to drink but defiantly a kick to it. will limit consumption until I get through it all.

so will I we do a second batch soon and brew it under cooler conditions until I get my fridge sorted.

Offline bookworm1707

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Re: fresh meat
« Reply #26 on: February 14, 2018, 05:38:20 PM »
My fermenting fridge holds 4, always room and stays at 18c. If you no chill happy for you to come here and chuck  the cube in your fermenter then fridge or bring the full fermenter over.

Can bottle here after (I'll provide moral support by drinking and watching, I hate bottling!) or take it home and let it settle for a day or two then bottle.

Might even have a fridge for you in a few weeks for a cheap price.


Offline gully85

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Re: fresh meat
« Reply #27 on: February 14, 2018, 06:32:45 PM »
My fermenting fridge holds 4, always room and stays at 18c. If you no chill happy for you to come here and chuck  the cube in your fermenter then fridge or bring the full fermenter over.

Can bottle here after (I'll provide moral support by drinking and watching, I hate bottling!) or take it home and let it settle for a day or two then bottle.

Might even have a fridge for you in a few weeks for a cheap price.

where in Adelaide are you?

Offline bookworm1707

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Re: fresh meat
« Reply #28 on: February 14, 2018, 06:44:20 PM »
Blair athol, bit of a hike but not too bad.

Offline gully85

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Re: fresh meat
« Reply #29 on: February 14, 2018, 06:53:04 PM »
Mate you know adelaide more then 30mins it's to far. yeah my office is in broadview not far from Blair.

Might take you up on the offer. now to get a cube, funny I know what a no chill is now. dump your hot water mix into 20lt food safe tub. any particular type? bunnings special?

Offline bookworm1707

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Re: fresh meat
« Reply #30 on: February 15, 2018, 12:18:14 AM »
Broadview is around the corner.

As for no chill.

I'll go with the basics... any food safe and airtight container is good but the idea is to minimise the amount of air in it so 20l is generally good (4hecksake has some to give away at the moment) Fill from the kettle, don't chill it but also allow for the true to settle. You're using the heat to sanitise the container and balancing that with clean wort into it.

Squeeze as much air out and then seal it. Put it out of sunlight and, my opinion, somewhere cool.

There is argument over the hop flavour, I won't go there. Do some googling. Also with possible spoilage. I haven't had an issue and don't personally know anyone who has. But that is anecdotal evidence.

As for the fermenter transportation, I have brewed at a catchup, cooled and put in a fermenter. The next morning driven that fermenter for 15ish km on some winding roads (good for oxygenation!) and then chucked it into the ferment fridge when I got home. A well sealed fermenter shouldn't leak if its upright.

Up to you, offer stands.

Fairly free next week and the following will be free monday to wednesday and most evenings.

Offline Hatchy

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Re: fresh meat
« Reply #31 on: February 15, 2018, 02:52:46 PM »
You're using the heat to sanitise the container and balancing that with clean wort into it.

Yes and no. I'd heartily recommend sanitising the cube before putting wort anywhere near it. Agree about putting the wort in boiling though.

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Offline bookworm1707

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Re: fresh meat
« Reply #32 on: February 17, 2018, 06:16:40 PM »
Yeah, you’re probably right but I’m a bit lazy... not problem so far but I do make sure they’re clean before I use them.

Offline gully85

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Re: fresh meat
« Reply #33 on: February 19, 2018, 04:59:16 PM »
well Pat was busy today. He delivered my stc-1000 that now I need to wire up (get checked by a bright spark) then hook up to my fridge. He also delivered some starsan.
Once I get a bit of extra coin I'll get to a brewing a simple recipe I found on coopers site using there kit beers. Also very keen on the toucan stout.