Brew UK Forum | Brewdays
2 1/2 batches of lager! (kind of)
Well Im gonna do this today seeing as the kids and the missus are in wales at the mo -
1 geordie lager kit.
15g sazz hops in 750ml water boiled for 15mins for aroma.
made to 20ltr
Then im gonna split the mix into 2 fvs and use a left over coopers lager yeast and ferment that at 15c with one and some so4 yeast in t'other.
Whaddaya all rekon?
Conditionin'/Drinkin' - OPA Pale
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Responses
Posted 2 years ago by Admin
Sounds good mate. You could dry hop one batch and use hop tea on the other, see what the difference is like.
I'm just in the middle of a brew myself. Pale Ale using NZ Cascade and Rakau hops. Calling it Rakau Rhino. I'll post the recipe up in a bit.
The hops smell lovely, never used them before.
Using a Wyeast 1098 too.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 2 years ago by Moderator
Nice one mate, I was goint to use the tea for both, but do you think I should dry hop on 1 as well as using the tea?
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 2 years ago by Admin
Just thought it might give you some interesting results to compare.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 2 years ago by Moderator
I just used hop tea for both then put a kilo of light spraymalt in it. I then took a reading and it was quite low 1030ish because I added the spray malt to quickley and it clumped So then I split the mix into the 2 fvs and added what I though was the right amount of sugar to both to get the og up. I used 500g and split it as best I could betweeen the two. trouble is at only 10ltr each the hydro touched the bottom!
Oh well it was a cheap kit and I used bits and pieces of what I had left over!
So one is in the house with s04 yeast and t'other is in the brewfridge with coopers european yeast that I had lying spare!
We shall see!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 2 years ago by Moderator
Allllriigghhhhtttt.... So here goes so far -
Well the lager went ok and started fermenting a nice crust after 2 days but my bl**dy brew fridge went too hot (the probe fell under the fv and was "too cold") so it heated up a fair bit, not too much to ruin a beer but enough to get me mad! Stll the other fv is looking and smelling good. This (fingers crosed) will be my last kit for a while. AG next!
Ta,
Nath
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 2 years ago by Admin
Um that brew fridge is always giving you gip.
My Understairs never fails me, not so good for lager though!
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
I know it is a while since this thread started.
Currently doing kits and trying to enhance with extra hops as have now got a few kits using basic procedure under my belt, and I like the idea of the progression to give the kit an extra something, whilst not having the time at the mo to go down extract route - but hopefully progress to that soon.
We started a basic lager kit the other day with a hop tea - boiled hallertau hops for about 15 mins before adding to the bin with dissolved wort and kilo of brew enhancer, then topped water up to final volume - how are your experiences of hallertau in lager - sorry cant say which variety of hallertau.
By dry hopping are hops or pellets just added to brew during primary fermentation without boiling?
Should all hops be boiled before adding - would there be possibilities of contaminating the brew if adding the dry ingredients to the fermenting bin at ambient temp
Thanks guys
Posted 1 year ago by Admin
Hi Andy, Hallertau is a classic lager aroma hop so you've chosen the correct variety there. Should give you what you want.
The difference between dry hopping and making a tea is that by boiling the hops for a period of time, some of the essential oils (which mainly give aroma) will be driven off. You will also get some aroma and bitterness by 15 min boil. By dry hopping you will only get aroma (no bitterness or flavour). You can make a tea by steeping in boiled water for 15 mins rather than actual prolonged boiling which will protect some of the oils.
Dry hopping is achieved by adding (in a sterilised muslin bag with some weights, marbles or similar) to a secondary fermenter and leaving for 4/5 days before bottling. You add after primary fermentation is complete as the alcohol will protect against any unwanted bacteria in the hops. You can also then remove as extended dry hopping can lead to unwanted grassy aromas.
Regards Greg
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
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