The home brew thread

[TINY]

First brew is almost ready to sample. Hydrometer readings have it at roughly 4%. I've have another brewing since Sunday evening and currently it's on course to be more 5% which is where I want to be. I used spray malt & brew enhancer in the second batch so I'm looking forward to more of a beer with body and strength. The wine is still fermenting away.

 

[Two Gun Bob]

Your not going to sup it yet are you. Only been a week or so and will have just finished fermenting down.

Rack it to a secondary bucket for a week and then bottle or keg it.
After priming the batch for a few days at room temp wack it away somewhere cool for 4 weeks to condition and clear. Adding the brew enhancer with dextrose and light spray malt will definitely as you say give the lager extra body and flavour as the Coopers is really only a single malt kit .

Just started nibbling my milestones lions pride which is in the fridge in king keg.
Right nice tasting with a lovely head chasing all the way down.
Hope the Woodfords Werry tastes as good.

I have a batch of the coopers European lager on the go Tiny and that took a long 14 days just to to ferment down as it uses a true lager yeast in the kit as opposed to the ale yeasts that come with most.
Like you I brewed using an additional light spray malt 500 gramme and 750 gramme brewing sugar and also whacked in a sazz hallertau hop mix for added flavour
Soiling my pants waiting for this one to be ready.

The European with the bottom feeding lager yeast takes around 8 weeks to come good after the initial fermentation finishes which is a bit of a drawback.

I will take a picture of my milestones in a few mins Tiny and see if i can post it on here tonight.
Wilkes have these on offer at £16.00 and are the double malt kits so only need to add the water and yeast and pretty much good to sup in 4 or 5 weeks

Hope you enjoying brewing and reading and soaking up all the fantastic help and advise on the t'internet brewing forums. They are a mine of information and are proper good gradely folk sharing a common interest.
Good luck with all your brews pal .

 

[-dabz-]

First brew is almost ready to sample. Hydrometer readings have it at roughly 4%. I've have another brewing since Sunday evening and currently it's on course to be more 5% which is where I want to be. I used spray malt & brew enhancer in the second batch so I'm looking forward to more of a beer with body and strength. The wine is still fermenting away.

I think you may be using your hydrometer the wrong way. Its a while since I've used one, but I'm pretty sure that the eventual strength is given when you take a reading before you pitch the yeast, from there on it goes down to zero telling you it's ready for bottling.
Like I say, haven't used one for a few years but I'm pretty sure that's how they work.
Unless I've misunderstood your post.....soz if I have.

 

[TINY]

First brew is almost ready to sample. Hydrometer readings have it at roughly 4%. I've have another brewing since Sunday evening and currently it's on course to be more 5% which is where I want to be. I used spray malt & brew enhancer in the second batch so I'm looking forward to more of a beer with body and strength. The wine is still fermenting away.

I think you may be using your hydrometer the wrong way. Its a while since I've used one, but I'm pretty sure that the eventual strength is given when you take a reading before you pitch the yeast, from there on it goes down to zero telling you it's ready for bottling.
Like I say, haven't used one for a few years but I'm pretty sure that's how they work.
Unless I've misunderstood your post.....soz if I have.

I took the original gravity prior to pitching the yeast mate, and then the final gravity after fermentation had completed. I checked it a few days in a row and when it was the same twice in a row, I bottled it up. The readings have it at 4%.

 

[TINY]

Your not going to sup it yet though pal are you : 0
Only been a week or so and will have just finished fermenting down.

Rack it to a secondary bucket for a week and then bottle or keg it.
After priming the batch for a few days at room temp wack it away somewhere cool for 4 weeks to condition and clear.
Adding the brew enhancer with dextrose and light spray malt will definitely as you say give the lager extra body and flavour as the Coopers is really only a single malt kit .


Just started nibbling my milestones lions pride which is in the fridge in king keg.
Right nice tasting with a lovely head chasing all the way down.
Hope the Woodfords Werry tastes as good.

I have a batch of the coopers European lager on the go Tiny and that took a long 14 days just to to ferment down as it uses a true lager yeast in the kit as opposed to the ale yeasts that come with most.
Like you I brewed using an additional light spray malt 500 gramme and 750 gramme brewing sugar and also whacked in a sazz hallertau hop mix for added flavour
Soiling my pants waiting for this one to be ready.

The European with the bottom feeding lager yeast takes around 8 weeks to come good after the initial fermentation finishes which is a bit of a drawback.

I will take a picture of my milestones in a few mins Tiny and see if i can post it on here tonight.
Wilkes have these on offer at £16.00 and are the double malt kits so only need to add the water and yeast and pretty much good to sup in 4 or 5 weeks

Just gonna have a quick shower and will upload it as been in the garden all day removing a shed and digging holes and I cant feel me legs or arms proper.
The mind is willing but me body doesn't want to play out.

Hope you enjoying brewing and mashing your socks off and reading and soaking up all the fantastic help and advise on the t'internet brewing forums.
They are a mine of information and are proper good gradely folk sharing a common interest.
Bit like the Moon really.

Tell you what this is one fine o'l hobby.
Much better than stamp collecting or train spotting
Well impressed.
Good luck with all your brews pal .

Hi mate, good to see you posting.

I won't be tasting the current one for a good while yet buddy, it's still fermenting away at the moment, I'll be adding finings in a few days; looking to bottle Monday/Tuesday if all has calmed down.

My first brew is bottled and are currently sat in a box in room temperature. It'll be a week on Sunday since they were bottled, so the plan is to stick a few in the fridge on Sunday evening, for another week. I'll be having my first taste a week on Sunday, with the World Cup in mind for the other 30 odd bottles.

Looking forward to seeing your pics of the brew!

 

[TINY]

Hiya pal.

Calculations are

Take original gravity then subtract final gravity

Eg 1045 - 1008 @ 0.037 then multiply by 129 @ 4.473 abv

@

First brew is almost ready to sample. Hydrometer readings have it at roughly 4%. I've have another brewing since Sunday evening and currently it's on course to be more 5% which is where I want to be. I used spray malt & brew enhancer in the second batch so I'm looking forward to more of a beer with body and strength. The wine is still fermenting away.

I think you may be using your hydrometer the wrong way. Its a while since I've used one, but I'm pretty sure that the eventual strength is given when you take a reading before you pitch the yeast, from there on it goes down to zero telling you it's ready for bottling.
Like I say, haven't used one for a few years but I'm pretty sure that's how they work.
Unless I've misunderstood your post.....soz if I have.

Current brew OG was 1058, tested today and were down to 1019.

 

[-dabz-]

Hiya pal.

Calculations are

Take original gravity then subtract final gravity
Eg 1045 - 1008 @ 0.037 then multiply by 129 @ 4.473 abv

@

First brew is almost ready to sample. Hydrometer readings have it at roughly 4%. I've have another brewing since Sunday evening and currently it's on course to be more 5% which is where I want to be. I used spray malt & brew enhancer in the second batch so I'm looking forward to more of a beer with body and strength. The wine is still fermenting away.

I think you may be using your hydrometer the wrong way. Its a while since I've used one, but I'm pretty sure that the eventual strength is given when you take a reading before you pitch the yeast, from there on it goes down to zero telling you it's ready for bottling.
Like I say, haven't used one for a few years but I'm pretty sure that's how they work.
Unless I've misunderstood your post.....soz if I have.

I think I just misunderstood his post mate.
I haven't brewed a beer for a while, I have a few blackcurrant bushes and loads of strawberries so I've stuck to wine in recent years.
Oh, and a few batches of alcoholic ginger beer....fooking doddle and well worth the effort ;O)

 

[Two Gun Bob]

On with the pictures give us a few minutes to upload them.

Not too sure on the finings Tiny.
Heard they are good for wine alongside the stabilizers that are pack inclusive, .. ,, however.
For lagers if you introduce finings after the secondary rack then it will cause most of the yeast to sink to the bottom of the bin in the clear up process.
When you then siphon to your bottles and prime with sugar secondary fermentation and carbonation cannot take effect as there is not enough yeast present to gobble up all the sugars.
May be wrong but that's how the home brew chap read it out me.
The lager will clear naturally over many weeks if stored in a cool and dark place.
Again no expert and just a novice but do check this out on t'internet before adding them to lager.
Don't want you ending up with a pint of flat amber nectar for your first brew.
Can be OK for ales if you desire a clear pint in less time but again the ales will clear in storage naturally.

Your not going to sup it yet though pal are you : 0
Only been a week or so and will have just finished fermenting down.

Rack it to a secondary bucket for a week and then bottle or keg it.
After priming the batch for a few days at room temp wack it away somewhere cool for 4 weeks to condition and clear.
Adding the brew enhancer with dextrose and light spray malt will definitely as you say give the lager extra body and flavour as the Coopers is really only a single malt kit .


Just started nibbling my milestones lions pride which is in the fridge in king keg.
Right nice tasting with a lovely head chasing all the way down.
Hope the Woodfords Werry tastes as good.

I have a batch of the coopers European lager on the go Tiny and that took a long 14 days just to to ferment down as it uses a true lager yeast in the kit as opposed to the ale yeasts that come with most.
Like you I brewed using an additional light spray malt 500 gramme and 750 gramme brewing sugar and also whacked in a sazz hallertau hop mix for added flavour
Soiling my pants waiting for this one to be ready.

The European with the bottom feeding lager yeast takes around 8 weeks to come good after the initial fermentation finishes which is a bit of a drawback.

I will take a picture of my milestones in a few mins Tiny and see if i can post it on here tonight.
Wilkes have these on offer at £16.00 and are the double malt kits so only need to add the water and yeast and pretty much good to sup in 4 or 5 weeks

Just gonna have a quick shower and will upload it as been in the garden all day removing a shed and digging holes and I cant feel me legs or arms proper.
The mind is willing but me body doesn't want to play out.

Hope you enjoying brewing and mashing your socks off and reading and soaking up all the fantastic help and advise on the t'internet brewing forums.
They are a mine of information and are proper good gradely folk sharing a common interest.
Bit like the Moon really.

Tell you what this is one fine o'l hobby.
Much better than stamp collecting or train spotting
Well impressed.
Good luck with all your brews pal .

Hi mate, good to see you posting.

I won't be tasting the current one for a good while yet buddy, it's still fermenting away at the moment, I'll be adding finings in a few days; looking to bottle Monday/Tuesday if all has calmed down.

My first brew is bottled and are currently sat in a box in room temperature. It'll be a week on Sunday since they were bottled, so the plan is to stick a few in the fridge on Sunday evening, for another week. I'll be having my first taste a week on Sunday, with the World Cup in mind for the other 30 odd bottles.

Looking forward to seeing your pics of the brew!

 

[Two Gun Bob]

The wine is good pal and that's were the real savings tend to be.
£1 a bottle has to be happy days
Only done one batch of wine a red Chianti and is really tasty
12% abv

Hiya pal.

Calculations are

Take original gravity then subtract final gravity

Eg 1045 - 1008 @ 0.037 then multiply by 129 @ 4.473 abv

@

I think you may be using your hydrometer the wrong way. Its a while since I've used one, but I'm pretty sure that the eventual strength is given when you take a reading before you pitch the yeast, from there on it goes down to zero telling you it's ready for bottling.
Like I say, haven't used one for a few years but I'm pretty sure that's how they work.
Unless I've misunderstood your post.....soz if I have.

I think I just misunderstood his post mate.
I haven't brewed a beer for a while, I have a few blackcurrant bushes and loads of strawberries so I've stuck to wine in recent years.

 

[-dabz-]

The wine is good pal and that's were the real savings tend to be.
£1 a bottle has to be happy days
Only done one batch of wine a red Chianti and is really tasty
12% abv

Hiya pal.

Calculations are

Take original gravity then subtract final gravity

Eg 1045 - 1008 @ 0.037 then multiply by 129 @ 4.473 abv

@

I think I just misunderstood his post mate.
I haven't brewed a beer for a while, I have a few blackcurrant bushes and loads of strawberries so I've stuck to wine in recent years.

£1 a gallon more like....roughly between 2 and 4 lb of fruit and a kilo of sugar for most wines. If you catch the local fruit and veg guy at the right time you can cop a box of fruit for a couple of quid. I made a banana wine using high yield yeast(18-22%) and box of ripe bananas I got for 50p a kilo, made six gal....happy daze ;O) Two years ago, I got 7 gal just from one blackcurrant bush. Altogether I got fifteen gallon from three bushes.