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Viewing 15 posts - 1 through 15 (of 15 total)
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  • in reply to: Adding hops #16810
    avensgarth
    Participant

    Dry hopping after fermentation or as the ferment is slowing down is the best way to add aroma and flavour. You won’t get any additional bitterness by adding hops at this stage though.

    I’ve tried a number of different approaches with the most successful being hop bags tied with dental floss and suspended from the lid.

    I’d love to try some hop extract, does anyone know who sell this in NZ?

    in reply to: BM 20l & WW #16789
    avensgarth
    Participant

    Hey Griffin,

    You might also consider the grainfather. Mine is in the garage awaiting its virgin brew over Christmas and I can’t wait to see how it turns out.

    Anybody else used the WW with GF and could provide some advice?

    in reply to: Bottling issues #16672
    avensgarth
    Participant

    Gidday,

    Try tightening the screw, if that doesn’t work try dismantling and lubricating the seals with a little Haynes Lubri-Film Plus or similar.

    If that doesn’t work contact Ian or the service team.

    in reply to: Clarification Pot help #16697
    avensgarth
    Participant

    righty tightey, lefty loosey … at least that’s how I remember it ๐Ÿ™‚

    It should turn anti-clockwise to open, sometimes it a bit tough but use some elbow grease and it’ll open up.

    in reply to: Double Yeast #16503
    avensgarth
    Participant

    Mate, was that for one of your comp brews?

    in reply to: Coopers liquid extract use? #16611
    avensgarth
    Participant

    Hi Jape,

    The easiest thing would be to buy 2 kits and combine them in the one 23l brew. Use both yeast sachets and make sure you rehydrate and oxygenate the yeast as much as possible (i.e. add yeast to water and swirl vigorously every 10minutes before pitching).

    If you can, get a good quality lager yeast to use instead of the yeast that comes with the kit (the kit yeasts are often stale).

    Let us know how it turns out ๐Ÿ™‚

    Cheers, Christian.

    in reply to: Clarification questions #16524
    avensgarth
    Participant

    Hi Brent,

    I had a similar issue with my last partial mash. I ended up doing three clarifications to get the beer clear. The beer was quite thin as a result.

    I would recommend waiting another 24 hours before doing anything else, the sediment will settle out and compact down over time.

    Cheers, Christian.

    in reply to: Gas bottle: No. of brews? #16553
    avensgarth
    Participant

    Hi,

    I’d be interested to know what pressure you all maintain post fermentation?

    When crash cooling
    Prior to and during bottling
    When dispensing from the tap

    I’ve played around with a few different levels and seem to get ok results at 20PSI but wonder if that’s to high?

    Thoughts…

    in reply to: Supplies/Home brewing stock #16569
    avensgarth
    Participant

    I have purchased extract kits and hops from Nathan and wholeheartedly recommend his service!!

    Shipping is very reasonable too ๐Ÿ™‚

    in reply to: Clarification questions #16517
    avensgarth
    Participant

    I found with my last brew that I “had” to do 3 clarifications before I saw clear beer in the sediment bottle. As a result there seemed to be less body in the beer than I expected (it’s 6.5 ABV IPA). I did some research and it seems that a “thin” beer can result from over clarification. Something about stripping out too many of the proteins (someone more knowledgable than I may be able to explain it in simple terms)

    I left the sediment bottle on for a few days after closing the lever. It started with a very thin layer of clear beer at the top but cleared right down to leave only about 200ml of sediment after just a couple of days.

    One of the things I’m learning with the WW is that while you can make good beer in 7 days, sometimes a little patience and a little more time yields an even better result.

    in reply to: How/When to add coffee to a porter or stout #16422
    avensgarth
    Participant
    Santiago Aon wrote:
    I haven’t tried but heard of recipes adding 10 espresso shots for a subtle coffee flavor after fermentation. This is apparently to avoid the aroma being pushed out during the fermentation process.[quote]

    I wouldn’t use espresso as the acid resulting from the hot espresso process can affect the flavours in the beer. Cold press all the way, if you’re adding coffee rather than beans. I’d like to hear how adding beans works.

    Santiago Aon wrote:
    My question to those who have experimented with coffee already is: How does the oil in coffee beans affect head retention in the final beer? [quote]

    Head retention was fine when adding cold pressed coffee when bottling.

    in reply to: Favorite WilliamsWarn style #16438
    avensgarth
    Participant

    I have the dry stout kit and I am excited to try it. Do you feel like its a good kit without adding and hops? Did it taste like a complex beer? The reason I ask is the only kit I did without adding anything was the English brown ale and it didn’t have a ton of flavor[/quote]

    I wouldn’t add hops, but be patient and wait for the fermentation to finish. I’ve tried it a couple of times and enjoyed more when I let it ferment for a couple of days more.

    in reply to: Favorite WilliamsWarn style #16435
    avensgarth
    Participant

    Agree on the bohemian pilsner and love the dry stout too.

    in reply to: Trub removal for all grain brewers #16380
    avensgarth
    Participant

    Hey Roger,

    I failed miserably with my Ruination clone. I think it came down to the yeast and dropping the temp before it was finished.

    It cleared really well though with 3 clarifications…

    Cheers, Christian.

    in reply to: How/When to add coffee to a porter or stout #16417
    avensgarth
    Participant

    I added cold brewed coffee during bottling.

    It took quite a bit of experimentation to get the right beer to coffee ratio and depended a lot on taste. My ” Double Espresso” is based on WW dry stout with 20% coffee while my favourite “Long Black” is also based on WW dry stout with 5% coffee.

Viewing 15 posts - 1 through 15 (of 15 total)