I Know Its A Car Forum.. But .. Anyone Know

[JimmyXR6T04]

well, just an update on how my brews have been going. My first brew turned out ok, a little gassy, but its ok. The second and third brews are awesome second brew is a canadian light, and third brew was a ESB bavarian lager using a saflager w - 34/70 yeast. I really don't like the taste of commercial beers as much as I used too!!

I bottled a coopers lager the other day, and also a beermakers bitter. Currently in one fermenter I have a canadian blonde, and in the other a bavarian lager. So here come another 4 cases or so. That'll bring the total to about 11 cases. Or somewhere around 125 longnecks

summer is gonna be great I might as well hand the car keys over the missus now

[johng]

Damn. Here I was, thinking "ok the home brew can rest for a little while, I've got a new toy to play with". Well it seems you can't get away from the home brewers.

I'm an AG brewer (all grain) meaning that I don't use kits, but make it from the raw ingredients. I have to say that the best brewing forum in Austrlaia is aussie home brewer http://www.aussiehomebrewer.com which has a wealth of information.

Be carefull of using krausen as an indicator with a lager. The lager yeast is a bottom fermenter, and depending on the strain, will not produce as much krausen as an ale yeast included with most kits. If it's a dry yeast you used, you should first rehydrate the yeast in warm water (say 30deg or so ) for 10 minutes until it turns into a nice cream. Then introduce some cooled wort a bit a time to bring the temp down, not too quick or you will shock the yeast and it will fall out of suspension. Keep the temp down particularly with a lager yeast to 12-15 degrees, and let it ferment slowly. Higher temps will tend to make more fuesel alcohols, and you will end up with cats piss. As the lager temps place more strain on the yeast, pitch a larger amount (2 packs) and don't drop the temp too quickly. A lager should also be "lagered" (stored cold) for at least 4 weeks after primary fermentation to clear up the taste.

Can give you lots more info, but the worlds best resource is available for free at http://www.howtobrew.com - give it a read, then come back and ask.

[JimmyXR6T04]

Cheers John,

Yeah, I'm a member at that forum, its great I'm pretty much just getting started with the brewing, but its a good little hobby to stop me spending dollars on the T. So far I've kept it quite simple, only adding saflager yeast, and a brewcraft enhancer. Down the track I intend to add different ingredients.

I usually pitch my yeast at about 18-20deg, and then by the morning its usually dropped to between 14-16, and then hopefully by tomorrow morning it'll be sitting at its usual 12-13deg.

At present, I have my stored bottles in the same room as the fermenter. Do you think I'd be best off moving these to a cooler room?