Kit O' Beer #2 - Canadian Blonde

Day 10. Cooler today but still warm.

Original Gravity was 1.036.
1st reading was 1.016 (@23C Day 4).
2nd reading was 1.014 (@22C Day 5).
3rd reading was 1.014 (@23C Day 6).
4th reading was 1.0125 (@24C Day 7).
5th reading was 1.012 (@24C Day 8).
6th reading was 1.012 (@22C Day 9).
7th reading was 1.010 (@23C Day 10).

Comments: Lower temps around town today. Beer ran 23C. Thinking we might be done yesterday based on the specific gravity but today still some more to go. I'd say we split the difference 1.010 - 1.011. on the scale. Why does the scale always stop facing away from you when taking a reading?

Color and clarity is very good. Nice color and nothing to see as floating sediment.

Appreciate the advice BT. I'm keen to get some real lagering done before next summer so will be working some more fridge space just for beer. THen we will see what we can do.

Day 11. A repeat of yesterday

Original Gravity was 1.036.
1st reading was 1.016 (@23C Day 4).
2nd reading was 1.014 (@22C Day 5).
3rd reading was 1.014 (@23C Day 6).
4th reading was 1.0125 (@24C Day 7).
5th reading was 1.012 (@24C Day 8).
6th reading was 1.012 (@22C Day 9).
7th reading was 1.010 (@23C Day 10).
8th reading was 1.010 (@23C Day 11).

Comments: No significant change today. 29C in the room and 23C in the beer. Its nudging up. The air is drier and the water has been evaporating faster. Other than that steady as she goes. Have not had time to pick up more bottles. Going to have to make it tomorrow for bottling. Flat out with everything else and more piling on so want to get it done and it looks like time.

Quote:

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Originally Posted by Glass

I'm keen to get some real lagering done before next summer so will be working some more fridge space just for beer. THen we will see what we can do.

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A good way to go is to buy an older chest freezer. They can often be gotten for very cheap. Doesn't have to look good. Buy a temperature regulator switch off ebay. Plug it in and set your temp and you're good to go.

Quote:

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Originally Posted by woodman

A good way to go is to buy an older chest freezer. They can often be gotten for very cheap. Doesn't have to look good. Buy a temperature regulator switch off ebay. Plug it in and set your temp and you're good to go.

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Exactly right. I happen to have one sitting over in storage right now, but I think shipping it to Oz wouldn't be cost effective. Besides, if I ever start homebrewing again, I will be using it for this purpose. Otherwise, I may turn it into a kegerator.

thats what I am looking for at the moment but it will really be a couple months before I could afford any $ towards it. If something turns up free I'll grab it but otherwise it's on top of the list.

I think it's interesting that we all have different things at the top of our list, given we all have different circumstances and environments.

Quote:

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Originally Posted by Libertytree

I think it's interesting that we all have different things at the top of our list, given we all have different circumstances and environments.

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You're right LT. It's the nature of the beast. Make it better, faster stronger than it was before :-). I've been in this boat a couple times. Various hobbies that once you get into them it can be a never ending adventure to get it "more better" next time. Tweak a little here and there. The other side of the coin is that you make em social. So you can share info, sample others efforts and make very strong friendships if you choose. Of course there can be rivalry but good natured is best.

I probably would not have had a go if it wasn't for the talk here and around me in the real world at the same time. I noticed so many people talking home brew I figured I should jump in.

What I appreciate is the ideas and advice. Sometimes I've heard it or been reading about it but to hear it again from different sources is reassuring that you are on the path.

Bottling soon maybe. I'll do one more reading and see where it is at but am prepping if it's a steady one.

Day 12- Dodici

Reading was a steady 1.010. I think that spells Bingo. Bottled 30 x 740ml tonight or King Browns as we call them down under. 23C.

I already decided I am going to be brewing more of this. I think this has quaffer potential. It is shaping up as an easy drinker so it could be a staple in the cool room. This beer, well both so far have been straight forward. This beer looks golden in colour when you draw a sample. In the fermenter it looks a golden red colour. Very clear at the end. There was a lot of sediment the consistency of curd or tofu.

Some settles on a sloping ledge above the spigot. At some point it gets enough drag to break free and end up in the bottles. I looked at an auto syphon and for the money it is worth a try. Draw from the top and avoid stirring up the sediment. If it works out ok then I will be ready to use any thing for a fermenter and 5gal pails are under $15. An airlock or not as I've already seen, couple bucks max.

I was checking out the kit o' beer beer beer options at the liquor store picking up the extra bottles. Not a fan of cerveza or dark beers. Ales, lagers and bitters are my thing. I will probably do this one again straight away and scheme for pilsners and lagers for this winter. Maybe a bitter or two. There are a couple different levels in coopers so enough to be occupied with for a while. Then there are other brand kits.

I would like to get to a point where I'm doing all grain and messing with these for testing ideas or keeping up supply. Probably like most people brewers I suppose.

Ah ha! Its uno, duo, tre, quattro, cinque, sei, sette, days in the bottle. Nothing to report. I'll wait another week and then we can sample.

It's been hot most of this past week. 38C +. I'm reading higher temps here and out and about by as many as +5C. Mostly +3C but have not found anywhere as low as reported. I don't think I've been able to get the temps below 25-26 and I think it's been creeping a fair bit. So I don't know what the impact will be. It's tough to brew in these temps without temp control.

I've been tempted just to jam them in the fridge and then just leave them for a month or however long. Just so they don't get some kind of funk.

Today is day 14 in the bottle. There are no bottles that are really ripe. I grabbed a black cap and a white cap. 24 hours on the chill. Today am tasting the white cap.

The smell is the same smell it was when fermented. No real change there. That smell detected in KoB #1 is only just there and is gone by the time you take a second whiff. The colour is a nice golden colour. KoB #1 came out a darker amber colour while this is more like a golden pale ale colour. There is some cloudiness to the beer. Again it seems consistent with a pale ale in that respect.

There is virtually no carbonation at this time in this beer. It's basically flat. No head to speak of. There is some small amount of carbonation but it's very lazy and doesn't do much more than put a sharpish edge to the beer when you swallow it. It is much slower to carbonate than KoB #1 was. I think at this rate it could need another month before we see anything. I am shelving these in a water bath to try and keep the temp lower and stable at temps close to the ferment temps. This is probably causing the slower carbonation rate. I did this with KoB #1 and they went into the fridge after 2 weeks so they were not really going to carbonate in a hurry.

The flavour is nice, not strong by any means. It is quite sweet suggesting a bit of the sugars did not ferment. It did have about 15 - 20% LDME. An easy drinker that you would take a keg to a bbq. I don't think I would brew this as a straight blonde again for me. I think it needs something to give it an edge.

I'm going to drink the second half of the bottle and see how I feel about it.

the second half was no worse than the first. I enjoyed it more actually. There were some small floaties I'm taking for bits of yeast.

In the interest of beerscience I cracked the second bottle. The black cap. This one is flat. There was none of the smell. There appears to be about the same carbonation occuring but not reflected in the taste of this beer. No sensation of carbonation in the mouth or throat. I think this will meet sink due to flatness.

Score so far
White caps 1
Black caps 0

I'm going to get a second hydrometer. and check if I need to compensate for temps when reading. Buzz feels reasonable. Maybe the OG was not spot on? Will need to test more brews.

Beer needs more time. Possibly much more time. I would probably keg this beer and force carbonate, It is a nice taste and colour and would be agreeable to most people on a warm to hot day.

So no criticism of the beer, just not carb'd enough.

Quote:

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Originally Posted by Glass

the second half was no worse than the first. I enjoyed it more actually. There were some small floaties I'm taking for bits of yeast.

In the interest of beerscience I cracked the second bottle. The black cap. This one is flat. There was none of the smell. There appears to be about the same carbonation occuring but not reflected in the taste of this beer. No sensation of carbonation in the mouth or throat. I think this will meet sink due to flatness.

Score so far
White caps 1
Black caps 0

I'm going to get a second hydrometer. and check if I need to compensate for temps when reading. Buzz feels reasonable. Maybe the OG was not spot on? Will need to test more brews.

Beer needs more time. Possibly much more time. I would probably keg this beer and force carbonate, It is a nice taste and colour and would be agreeable to most people on a warm to hot day.

So no criticism of the beer, just not carb'd enough.

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It's pretty easy to check your hydrometer, fill your test tube up with water and if it reads 1.000 at 68 then it's ok. That too depends on where your hydrometer was calibrated at, some are calibrated at 60F. Look at the info that came with yours.

Here's the adjustment calculator to use once you know it's working properly.

http://www.brewersfriend.com/hydrometer-temp/

Hey LT. thanks.

I did test mine and it came in zero ok. I guess I'll check it again regularly. Someone suggested having a second, as a backup because they can break fairly easy and to use for a second opinion. I was figuring for the money it would be worth having.

tossing up going and looking at a fridge this morning. getting it home will be a challenge. might have to get it delivered which will add a bit to the end cost.

I treat mine like a newborn baby and if it's outta whack I'll know it promptly. If I need a new one then so be it, till then there are other $ to spend.

I gotta ask dude..... The term "tossing up"? I'm really curious.

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Originally Posted by Libertytree

I gotta ask dude..... The term "tossing up"? I'm really curious.

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Short for tossing a coin. In the UK tossing/tosser means something completely different although we use it that way as well. I went and had a look at the fridge. It was from a rental co. They had a few but the people said they had been selling their ex rentals since December and all the good ones went before Xmas. So basically not much left on offer. Pretty poor condition for the money IMO. I've seen better in the trading mags.

I agree on the $ priority. I'm confident mine is good. I heard they are easy to break. The Kit O Beer ones are all plastic but I think there is still a glass float inside.

3 weeks in the bottle. Time for a taste test.

Black cap selected for the taster. It was the ripest one. 24 hours on the chill @ 5C.

Bottle still mostly firm once chilled. They go a bit soft when chilled. A nice amount of gas released. Sounded like the most so far from either batch. Good sign.

This is a light honey coloured beer. Very clear to the eye. There is a slight hint of that smell but you have to shove your nose in it. Carbonation is still a bit light on but it is getting there. The head is thin and shallow. Half a finger would be generous. Does not have any stamina and fades away. Slight lacing but this also fades quickly. Carbonation is light but it is consistent for the duration. It is definately more of an ale style.

Taste is the thing. You get the taste of that smell even though you can't smell it. On the first mouthful is clearly there. A couple of mouthfuls are needed to soften it. Then it is nice and sweet. I don't really have any thing different to say from the last taster. It's a noice beer. It could be an easy chugger. I think you would probably brew this beer or one like it more than others so you had a good supply of something that would be agreeable to everyone.

Nice beer, needs more time bottle fermenting. I think that taste/smell goes over time as well. Seems slower than the lager from KoB #1. Don't know why. Not fussed about it. Happy to wait.

3.5 weeks in the bottle. I've just tasted 2 bottles. Both white caps. These seem to be ripening faster but.....

Not happy with the carbonation on this beer. LT and I have discussed SafAle 04 yeast in KoB #3 and how it performs. I'm ok with the results of primary fermentation but bottle carbonation seems lacking.

Bottle #1 gave me a nice gas release. Some beer got out. None of that smell on this one. Started out with good head in an chilled glass. Disappears quickly. No real ongoing gas release to speak ok. 2nd glass was poorer carbonation.

Bottle #2 was flat. A repeat of the first taste test I did. A quick release of gas and then nothing in the beer.

Describing the flavor of this beer is difficult. It has few distinct flavors. Perhaps some light fruit flavor that is like melon and something else. It is just there in the background. I'd like it to have something else but nothing too strong. It's nice but mehh.

I am going to brew this one again using the coopers yeast but keeping everything else the same. I will probably do this as KoB #4. Get it done so I can move on with some better info on the 2 yeasts and how they compare in the bottle carbonation.

Commercially bottle conditioned beers often have new yeast added to them prior to bottling. Danstar makes a yeast specifically for bottle conditioning. I've never actually repitched before bottling, so I can't report any anecdotal results.

How much priming sugar are you adding to the beer before bottling?

carbonation drops, two of to every bottle 25oz. I wondered if you can add more yeast at bottling. Or if I added more primer. Previous batch was good on 2per. There are plenty of variables. I got a couple I want to look at. Using coopers yeast. Bottles and glass cleaning with dish detergent no good? Rinse a lot. sanitized. Leaves a film or some thing? Bottles are PET. Temp control. I'm holding them in range for the yeast 20-24C but its easier to do on the low side slowing things. Just be patient. Do nothing more. Every brew does it's own thing in it's own time. Stop thinking.

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Originally Posted by Glass

carbonation drops, two of to every bottle 25oz. I wondered if you can add more yeast at bottling. Or if I added more primer. Previous batch was good on 2per. There are plenty of variables. I got a couple I want to look at. Using coopers yeast. Bottles and glass cleaning with dish detergent no good? Rinse a lot. sanitized. Leaves a film or some thing? Bottles are PET. Temp control. I'm holding them in range for the yeast 20-24C but its easier to do on the low side slowing things. Just be patient. Do nothing more. Every brew does it's own thing in it's own time. Stop thinking.

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I don't use carbonation drops, I use regular sugar, 1/2 cup per 5gals.

I don't know about adding byeast at bottling, doesn't make sense to me. Sugars/carb drops yes.

DO NOT use dish detergent with your bottles. A good rinse after emptying a bottle is great, then all you have to do is sterilize it before bottling. I've been using bleach/water but I'm using a lot of water and time doing so, thus the sanitizer unit. I'll find the link to the stuff I'm gonna start using, maybe you can find it over there?

ok thanks. I use a enviro detergent. I'll stop using it on the bottles. Trying to remember what I did with the 1st batch of bottles. They were new in box. I may have just rinsed them then sanitized and used. I don't recall. 2nd batch were all washed in deterg. I've been thinking on the bottle washer. I've got a small submersible pump sitting in the shed. I looked for some crates yesterday at the recycle place but they were too beat up. I had some but I chucked them.

I'm gonna use the LD Carlson, Easy Clean, second from the top at this link. http://www.homebrewit.com/wine-beer-sanitizers.php

As far as the crate goes for the washer, don't sweat that, it's the tub that's important in that regard. The crates just make it a lil more handier as far as drainage and a pedestal goes. If you have the pump already then you're one up, just make sure you flush it out good. I'll work the kinks out of the washer when I get back from my trip, ain't no sense in us both spending $ on making this work.

I remember I have some PVC pipe somewhere. Was for another use but it is probably still in the shed. I didn't get the chance to take a look on the weekend. Not sure how much is there.

On beer glasses. I am confident my glasses are ok and not affecting the beer. It occurs to me I have used them before, ;) washed as I usually do and there is no impact to beer head, carbonation release or lacing. To be sure I double checked this yesterday a few times. I going back to blaming slow carbonation due to low balling the temps a few degrees. I'm going to let the bottles area warm maybe +3C over the next few days. Doesn't sound like much but I think it will help. Other than that I will wait.........

But I won't be using dish soap on the next batch of bottles to see anyway. Already started going through and really soaking ones I washed already.

I wonder if Buddha had any wisdoms about beer?

When I finish a beer I rinse it out with hot water and put it on the tree. Then right before I bottle I set up a mix of 1 cap of bleach per 1 gal of hot water, submerse the bottles for 3-4 mins and spin them to make sure all areas got contacted. Then I remove the bottles pouring the bleach water back into that tub and rinse the hell out of it, let it drain and cool and bottle.

It's a lot of time and a lot of water and even more of a PITA! I'll be glad to be done with it.

Me thinks I need to get a F vs C chart, lol :)

yeah sorry I try and convert metric to US when I remember. I also rinse the bottles straight away they are empty. Before even taking a sip. Leave a bit of water in the bottom. When I have 4 or 5 empty I soak them for a couple of hours. Then rinse thoroughly, store until bottling day. Easier than facing a pile of bottles the day before or of bottling.

I picked up a few bits for the party keg. Need a valve and I should be right to start assembling it. Still need a hose, tap and something to get the CO2 out of the bulbs into the beer.

ok so I guess it's 4 weeks in the bottle. Only a few days since the last test. A couple were pretty ripe. Clearly not ripe enough. I notice a softening of the bottles after a day in the fridge. Someone said you should give them a week to chill properly. Wondering if gas comes out of the beer initially then is absorbed back in.

There is an explosion of gas when you open the bottle and there is some liquid escaping. Happens every time. It's as if the all the gas escapes in one go.
Basically still a flat beer. Really light carbonation. Enough to drink it now you've opened it but you shouldn't have bothered. It can be a nice beer. Good sweetness, mouth feel. It's a lil hazy. Time Extension!

Of course if it was kegged it would be all good.

Kinda sounds like my last batch. I still have about 6-8 bottles of it and it gets a lil better but not much. In contrast the last batch gets better by the day. I'm going on a 10 day trip and I'm already looking forward to what it'll be like when I get back.

yes I've pulled the gloves off now. Lifting the temps another notch to see if we can finish them. I've still got them in a water bath. With that I can run them from 20 - 24C depending on any cooling I introduce. If I left them just on the shelf they would be running about 26 - 27C (78-80F) which I think is too warm. by a fraction maybe.

So anyway. Ill let the water bath dry up over the next few days and then I'll fridge the bulk of them. I think I will put half the bottles into a second fridge and just forget about them. I need one of those CO2 chargers for these. I might see if I can find the scratch to buy one. You can get screw on PET cap with a ball lock on it so the CO2 charger clicks right on.

I pondering how to carbonate KoB #3 at this point. I'm tempted to carbonate the same way (with drops) and see how that brew turns out. Keep the same variables. KoB #1 carbonated great. Same method. KoB #2 not so good. Same method but different yeast. KoB #3 Same method but different yeast as well. If I carbonate the same way and get the same result as KoB #2 then we have the common factor of the yeast. But I could have another batch of flat beer or very slow carbonating beer.

The plan is to move to a better method for priming. Either bulk priming or using something other than the drops but still priming each bottle.

I also want to go back and do this brew again with the coopers yeast as discussed before. I think that should be done quickly as in the next brew so the variables are about the same, temp etc.

I find this stuff fascinating. Keeping track of all the variables and how they affect things really floats my boat.

It is fascinating! So many variables, however slight makes huge differences. If ya ever make the "perfect" batch ya gotta know how to reproduce it.

I can't tell any difference how the beer tastes or carbonates regarding the higher temps vs cooling them in the fridge. Remember that my usual temps for fermentation and for bottle carbonation is 75-80F.

I bulk prime with 1/2 cup table sugar per 5gals, it's just a whole lot easier.

yes bulk priming could be the go. I didn't really want to have to rack to a bottling bucket then bottle. More handling than I would like but it might be necessary to get consistent carbonation. On the list of things to try. I was going to get a bottle priming measure and do some bottle priming that way and see how it goes. The people I know here are using plain old sugar in their priming.

5 days since the last test. 24 hrs on the chill. A small improvement. The beer is carbonating. Oh so slowly. I guess it's time to move on. Expecting to bottle KoB #3 around Friday so will need some room. That means the bulk of this will have to go into a fridge. That's ok. Fridge hims and forget hims.

This is a sweet tasty brew. No doubt. You would have to put this on high rotation just for the sake of supply. But it's a double edged sword because it tastes so good and it chugs so easy you are going to have to brew more anyway. Catch 22. Still it's a valid reason to home brew. Cheaper, tastier and better for your insides. Less chemicals, acids and other crud they put in macro beers.

I'm looking into brewing in jerry cans - food plastic. get a couple going side by side in less space.

Quote:

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Originally Posted by Libertytree

When I finish a beer I rinse it out with hot water and put it on the tree. Then right before I bottle I set up a mix of 1 cap of bleach per 1 gal of hot water, submerse the bottles for 3-4 mins and spin them to make sure all areas got contacted. Then I remove the bottles pouring the bleach water back into that tub and rinse the hell out of it, let it drain and cool and bottle.

It's a lot of time and a lot of water and even more of a PITA! I'll be glad to be done with it.

Me thinks I need to get a F vs C chart, lol :)

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TechTip: Tap water is, more often than not, loaded with beer spoiling bacteria.

Remedy: No-rinse sanitizer... available at the homebrew store.

More expensive than bleach (not much), but a little goes a long way, and the beer will be happier.

Tested another bottle on Sunday. That makes 5 weeks + 2 days in the bottle. This was bottle # 10 of the 30.

Now it is showing signs of improving carbonation. These beers are still lightly carb'd but at least there is some staying power to the carbonation. Head is thin and light at maybe a 1 finger if you pour it hard enough. There are some nice firm bottles in the batch so it's getting there but slow as weeks that are wet. Still good beer needs patient brewers.

There is a slight haze to the beer. It has a nice clean taste. The light carbonation helps with the ease of drinking. I think I've said all this before. I'd recommend this as a summer drinker but you'll probably need to have a batch on the go at all times. I personally think this should have conditioned a week or so ago. KoB #3 will give a comparison on the time for bottle conditioning. Same yeast, same brewing and priming method, different beer though. KoB # 4 will do the same but will be same beer as KoB #3, same brewing and priming method but different yeast.

Quote:

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Originally Posted by BrewTech

TechTip: Tap water is, more often than not, loaded with beer spoiling bacteria.

Remedy: No-rinse sanitizer... available at the homebrew store.

More expensive than bleach (not much), but a little goes a long way, and the beer will be happier.

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I hate using the bleach but at the time it was just as cheap or cheaper than the products I had found at the time. Time has changed things, along with a whole lot of knowledge!

The no rinse sanitizer was always a key component of the sanitizing station build, even if it did cost more. After some looking around I found this stuff and will use it.

http://www.homebrewit.com/images/6019A

I'm done with bleach, I just don't trust it with my beer.

Quote:

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Originally Posted by Libertytree

I hate using the bleach but at the time it was just as cheap or cheaper than the products I had found at the time. Time has changed things, along with a whole lot of knowledge!

The no rinse sanitizer was always a key component of the sanitizing station build, even if it did cost more. After some looking around I found this stuff and will use it.

http://www.homebrewit.com/images/6019A

I'm done with bleach, I just don't trust it with my beer.

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That's pretty good stuff, but it only cleans, it will not sanitize. Oxy-clean will do the same job.

Star-san is what you should get for sanitizing. Iodophor also works well.

I've got all sorts of sanitiser. I've got some 20:1 liquid santiser, coopers powdered sanitiser, a generic one and I scored some PBW last weekend. I haven't been able to find any star san down here though.

Anyway, happy homebrew wednesday

Quote:

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Originally Posted by BrewTech

That's pretty good stuff, but it only cleans, it will not sanitize. Oxy-clean will do the same job.

Star-san is what you should get for sanitizing. Iodophor also works well.

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What do you make of this? It is posted where the Easy Clean is sold, so I take it with a bit of salt.

What is the difference between a sanitizer and a cleanser?

• In the U.S.A., the word sanitizer is a legal term defined by the Environmental Protection Agency. In order for a product to be called a sanitizer in promotional literature or on its packaging, that product must be approved by the EPA, assigned a registration number, and have an open file maintained with the EPA. Unless a company would like to invest an enormous amount of capitol in this process (or use another company's product through a process called "sub-registration"), they may not call their product a sanitizer.
• If you purchase a bottle of bleach from the grocery store, unless it shows an EPA registration number on the front of the label, it is not a sanitizer. However, it will certainly be a good cleanser (although somewhat hazardous, not environmentally sound, and it will require rinsing).
• Is Easy Clean (One Step) a sanitizer?
• Read the above question and draw your own conclusions. Easy Clean (One Step) has been used with excellent results since 1992.
• For best results, Easy Clean (One Step) requires a 30 second contact time.
• If you feel you must sanitize equipment and bottles for added protection after cleaning, use your favorite sanitizer or use 2 oz of sodium or potassium metabisulphite and mix with 1 gallon of water. Coat all surfaces and remove excess by draining or let drip dry. There is no need to completely dry sulphite solution before using equipment or filling bottles with wine or beer.

http://www.homebrewit.com/wine-beer-sanitizers.php

I wouldn't count on that product for sanitizing, although it is an oxidizer.

There is a rule in brewing that is well known:

Cleaners don't sanitize, and santizers don't clean.

That's why brewery equipment is first rinsed with hot water, then cleaned with either acid or sodium hydroxide (or alkaline PBW), rinsed again, and then sanitized (peracetic acid is popular) before filling. My regimen includes all three. I won't be telling the boss I had to dump a batch because I wanted to save a couple of bucks by shortcutting on hygiene.

Trust me, if there was a cheap, effective shortcut, pro brewers would be using it. After all, we are trying to make money. The truth is that there isn't.

Confirming PBW is a cleaner not a sanitizer. Could not find a plain oxi clean type cleaner. Want something to clean couple cases 12oz glass bottles and maybe get labels off easier. Job for the weekend.

Glad that was pointed out before I bought 5lbs of the Easy Clean! My bottles are clean and was just concentrating on the sanitizing aspect, no rinse specifically and it looks like Star San is the winner.