Originally posted by jakeslouw
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Fourth brew: Chocolate stout
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Originally posted by Toxxyc View PostThe kit works like this:
Step 1: Gooi it in the fermenter.
Step 2: Wait.
Step 3: Drink beer.Last edited by Harhm; 16 May 2018, 12:23.2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock
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Originally posted by Harhm View PostWhere is the fun in that except for the drinking part
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Originally posted by JIGSAW View PostIt's a "Kit & Kilo" pre-hopped kit .... so besides boiling a little water to rinse the tin/pouch, what else should be boiled
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Originally posted by Toxxyc View PostThe kit works like this:
Step 1: Gooi it in the fermenter.
Step 2: Wait.
Step 3: Drink beer.
Originally posted by Toxxyc View PostOn the above notes - I haven't had lekker experiences with cold brew coffee. The coffee pot I have looks like this:
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Originally posted by AtronSeige View PostWhen I do extract I bring ~5 liters of water to the boil, remove from heat, add extract, stir for a bit, add sugars, stir more, return to heat, bring to a rolling boil for 15 minutes, turn off heat and cool wort (either by adding to chilled sanitised water, or by other techniques).
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Originally posted by Toxxyc View PostI did this with my first few brews and attempts, and then I was told and instructed by several "well known" people that it's not needed.
Originally posted by Toxxyc View PostDoesn't seem like many people really think it as important anymore, specially since you're adding a ton of usually aggressive bacteria that kind of kill other organisms anyway.
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Originally posted by AtronSeige View PostMaybe I am just holding on to old techniques.
Fungi, not bacteria.
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Originally posted by Toxxyc View PostOld techniques work. Personally I think perhaps the modern world is not focusing enough on sanitary practices, specially in commercial brewing, but maybe that's just me.
All big breweries have labs, and a lot of smaller breweries will make use of lab services, like those provided by The Brewster (Apiwe)
Originally posted by Toxxyc View PostAnd I could have sworn it's bacteria, but thanks for clearing that up, I was wrong!
In certain beers, like sour beers, the brewer adds lactobascillus and/or pediococcus which are bacteria.
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Originally posted by AtronSeige View PostWhen I do extract I bring ~5 liters of water to the boil, remove from heat, add extract, stir for a bit, add sugars, stir more, return to heat, bring to a rolling boil for 15 minutes, turn off heat and cool wort (either by adding to chilled sanitised water, or by other techniques).The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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OK so this weekend I kicked it off (finally, I know). Brewed the kit as per instructions on Saturday afternoon and I ended up having to do a boil anyway. There's a large amount of DME that needed to be dissolved, and one bag of the DME was completely solidified, so I had to get the water quite hot for it to dissolve. I also struggled to dissolve the liquorice stick that was included, so that also took quite some boiling. In the end all ended well though, and because of the boil I felt confident to sommer add the cacao powder as well, so I went ahead and did just that. Added 180ml of normal Nestle cacao powder to the boil to dissolve it all. I went on the amount of cacao I thought would work, so let's see how it plays out. Didn't want to add too much as I don't want an overbearing taste of chocolate, just a good "hint" of it.
Anyway, I ended up with an OG of 1.048, pitched the yeast at 30°C and had quite the airlock activity after as little as 3 hours. Sunday morning this thing was bubbling like it was on fire, and by this morning it's already slowing down. I know this new world ale yeast is fast but MAN that thing moved!
Anyway, on to the notes. The beer has a very syrupy and chocolate nose as it sits now. It's a very rich, dark brown colour and has a VERY thick krausen. Thickest I've ever seen. At the speed this is going, I'll be bottling it this coming weekend. Just need to cold brew some coffee and get me some lactose to sweeten it a bit and I will be on the money!
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Originally posted by Toxxyc View Post<>
Anyway, I ended up with an OG of 1.048, pitched the yeast at 30°C and had quite the airlock activity after as little as 3 hours. Sunday morning this thing was bubbling like it was on fire, and by this morning it's already slowing down. I know this new world ale yeast is fast but MAN that thing moved!
<>The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Originally posted by JIGSAW View PostAny reason why ? ... I take it you at least fermenting way lower ?
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It sounds like the bulk of the fermentation was done in less than 48 hours, if you started at 28 what was the avg temp of the fermentation in the 1st 48 hours?
Coffee, cacao and liquorice sounds tasty but be careful of high levels of solvent like alcohols and more than likely elevated DiacetylLast edited by Harhm; 25 June 2018, 10:32.2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock
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Originally posted by Harhm View PostIt sounds like the bulk of the fermentation was done in less than 48 hours, if you started at 28 what was the avg temp of the fermentation in the 1st 48 hours?
Coffee, cacao and liquorice sounds tasty but be careful of high levels of solvent like alcohols and more than likely elevated Diacetyl
I'm not too worried about by-products and esters. The yeast is surprisingly clean, and the nose of the fermenting beer is still very, very good. I'm loving this - it smells a lot cleaner than previous beers, and I guess that's due to the fresher ingredients?
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