What are you brewing?

[Snyper564 Senior Member Find all posts View Profile Close Snyper564]

After 50 odd brews. I am finally going to give a Marzen/Lager a try for the first time in the next week or so. Wanna also give the pressure fermenter a spin Cannot wait to put a lager on tap!

[Snyper564 Senior Member Find all posts View Profile Close Snyper564]

After 50 odd brews. I am finally going to give a Marzen/Lager a try for the first time in the next week or so. Wanna also give the pressure fermenter a spin Cannot wait to put a lager on tap!

Grains milled will mash in tomorrow then mash out raise temp to 75 degc for 10 min pull grains and boil saturday, trying to split up brew day and fit more brews in. I read this should be fine but ensure you mash out to stop the enzymes.

[Chris_za1 Senior Member Find all posts View Profile Close Chris_za1]

Looking for 2 recipe recommendations please. Want to do a lager and a IPA.

I asked brewcraft for the ingredients for the verdant IPA, came out to around R800 a batch...

Best lager recipe please?
Best ipa recipe please?


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[AlexBrew Senior Member Find all posts View Profile Close AlexBrew]

Looking for 2 recipe recommendations please. Want to do a lager and a IPA.

I asked brewcraft for the ingredients for the verdant IPA, came out to around R800 a batch...

Best lager recipe please?
Best ipa recipe please?

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For IPA try this..

http://scottjanish.com/west-coast-ipa-recipe-2/

I have made a lesser hopped version of this and was shannana.
Think look at the hop schedule .. rather than the maltbill. Think maltbill anything goes..

[Snyper564 Senior Member Find all posts View Profile Close Snyper564]

Grains milled will mash in tomorrow then mash out raise temp to 75 degc for 10 min pull grains and boil saturday, trying to split up brew day and fit more brews in. I read this should be fine but ensure you mash out to stop the enzymes.

Just decided to finish everything this evening. 3-4 points off OG will add a touch more next time.

Trying out my first lager/Marzen and putting the pressure fermenter to use RAPT pill also in there. Ferm cap was added as I believe that helps with the krausen.

This is straight off the mash (after chilling to 17 degc) so its still settling.

October fest.png

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

For IPA try this..

http://scottjanish.com/west-coast-ipa-recipe-2/

I have made a lesser hopped version of this and was shannana.
Think look at the hop schedule .. rather than the maltbill. Think maltbill anything goes..

+1 on an West Coast (Old School) IPA ... My favourite.
Columbus + Cascade is also a great combo for this style.

[AlexBrew Senior Member Find all posts View Profile Close AlexBrew]

+1 on an West Coast (Old School) IPA ... My favourite.
Columbus + Cascade is also a great combo for this style.

Found this .. it's from the ineternet ..

https://learningtohomebrew.com/which...e-ales-stouts/

[AlexBrew Senior Member Find all posts View Profile Close AlexBrew]

I'ver currently got a 1.051 og beer in fermenter. Killer Hop grainbill .
Same > 5min hops .. adding Sabro/Mosaic + Citra for DH

[Snyper564 Senior Member Find all posts View Profile Close Snyper564]

Just decided to finish everything this evening. 3-4 points off OG will add a touch more next time.

Trying out my first lager/Marzen and putting the pressure fermenter to use RAPT pill also in there. Ferm cap was added as I believe that helps with the krausen.

This is straight off the mash (after chilling to 17 degc) so its still settling.

October fest.png

The diamond lager yeast is tearing through the wort. Loving the live data from the rapt

pf.png

[PaBz0r Senior Member Find all posts View Profile Close PaBz0r]

I'ver currently got a 1.051 og beer in fermenter. Killer Hop grainbill .
Same > 5min hops .. adding Sabro/Mosaic + Citra for DH

Same here.. but again mosiac/galaxy.

[Snyper564 Senior Member Find all posts View Profile Close Snyper564]

The diamond lager yeast is tearing through the wort. Loving the live data from the rapt

pf.png

The fermentation is complete. 2.5 days boom! yeast is cleaning up now will leave it at 18-19deg for the week then lager it. Will reduce pressure from 19psi to 10-11.

FG 1010 ABV 5.1%

pf donr.png

[Snyper564 Senior Member Find all posts View Profile Close Snyper564]

If I get the chance will be brewing an India Pale Lager this weekend

Will do a close loop transfer of the Marzen and start lagering that and pitch the new IPL onto that yeast cake

[Harhm Senior Member Find all posts View Profile Close Harhm]

The fermentation is complete. 2.5 days boom! yeast is cleaning up now will leave it at 18-19deg for the week then lager it. Will reduce pressure from 19psi to 10-11.

FG 1010 ABV 5.1%

pf donr.png

Nicely done.
Whats your thinking behind dropping the the pressure from 19 to 10 ? I keep the pressure constant and do a closed transver to lagering keg

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[Snyper564 Senior Member Find all posts View Profile Close Snyper564]

Nicely done.
Whats your thinking behind dropping the the pressure from 19 to 10 ? I keep the pressure constant and do a closed transver to lagering keg

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Thanks, after transfer takes place then will adjust PSI to correct lager PSI need to double check that thought it was around 10/11 PSI

Kegging and pressure fermenting are all new to me

Raised temp will start cold crashing this evening and pop on gelatin as well. FG dropped one more point to 1009 so 5.22% now

PF update.png

[Harhm Senior Member Find all posts View Profile Close Harhm]

Thanks, after transfer takes place then will adjust PSI to correct lager PSI need to double check that thought it was around 10/11 PSI

Kegging and pressure fermenting are all new to me

Raised temp will start cold crashing this evening and pop on gelatin as well. FG dropped one more point to 1009 so 5.22% now

PF update.png

I don't think there is as best practice PSI for lagering but In my mind it makes sense to keep the pressure constant until you settled out the yeast and then transfer the beer off the yeast before you decrease pressure.

Its a WAG but might get off flavor leaching out of yeast cells when you you decrease pressure with lots of yeast still present ? I don't know if the yeast membrane is pliable enough that it might tear or leach out what it just cleaned up at the end of the fermentation. I have always depressurized after I transferred the beer of the yeast cake, cant hurt you beer