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   1. Fermentis S04 fast fermentation

      by jonesy, 14 years ago in Fermentation (Wort to Still Beer)

      First post

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      Hi All
      
      My first ever post in this section and more of a feedback question so i hope im in the right spot. :peace:
      
      I brewed an Irish Red Ale on Saturday using the Maxi BIAB guide with the following specs
      
      Thomas Fawcett Maris Otter 3.1Kg
      Bairds Dark Crystal 1.3Kg
      Weyerman Cara Red 300gms
      Weyerman Cara Aroma 250gms
      
      Fuggles 31gm @45 minutes (5.6%)
      Goldings East Kent 32gm @15 minutes (5.6%)
      
      And used a fermentis S04 as the yeast. I pitched the yeast at about 4:00pm Saturday and the brew...

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      jonesy,
      
      If your beer tastes funny? Look Here This may help out. If your beer is OK to drink than you may have just bottled to early or the amount of (priming sugar / water) ratio could be off. I was famous for gushers at my brew club. I have splashed the ceiling a few times. I thought that I bottled too early but I was wrong. I always measured out 4.2 ounces of priming sugar. I never thought that the amount of beer had to match the sugar? I would have 4.5 gallons or just 4 gallons? I guess I...
      10 Replies
      17196 Views
      BobBrews
      14 years ago
   2. Yeast starter wort

      by jonesy, 14 years ago in Yeasts

      First post

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      Hi All,
      
      I'm after a bit of feedback on starters or in particular the wort to kick them off.
      
      I've done starters a few times now using DME to kick them off but I was wondering if i was able to use left over wort from a previous batch to use as a starter for the next and if so are there any pitfalls or tricks i should be aware of.
      
      I'm planning on doing a brew tomorow and another on Friday (you have to do something when your home looking after the kids on school holidays ;) ) so I wanted to use...

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      Hi Cameron (and others)
      
      It all worked well for me I got 2 litres of wort by just adding some more boiling water to my bag after i had finished sparging(maxi-biab style). It was a bit low in terms of gravity so i added a small amount of DME to boost it up just like Stux says and it worked a treat. I used a white labs Oktoberfest lager yeast in the starter which their web site says can be slow but i seemed to have activity in the starter after about 24 hours and the beer is happily fermenting...
      5 Replies
      8415 Views
      jonesy
      14 years ago
   3. Lager conditioning

      by jonesy, 14 years ago in Flat Beer to Beer

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      Hi All
      
      I have just purchased a fermenting fridge and controller (wave goodbye to the frozen pet bottles) :P and was looking at trying a lager.
      
      The question i have is around the times required to make a lager. From what i have read i will need to (rough times quoted here) ferment for 2-3 weeks at 10 degrees or so and then once fermentation is complete store it at near freezing for another 4 weeks. Does the storing at near freezing for 4 weeks need to be in a fermentor or can this be done in...

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      Speaking of lagering, I just checked my helles and noticed an ice berg sticking out of the beer! I've been using a new temp probe and the fermenter was touching the cooling coils!
      
      Anyway, dialed it up to 4C from 2C and pulled the fermenter away from the back of the fridge
      13 Replies
      26485 Views
      stux
      14 years ago

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