Archive for March, 2008
Cascade Draught Bottling Day
- Final SG 1008 (4.6% alcohol calculated)
- Bottle wash and sanitised.
- Let bottles dry while we ate a fine roast dinner.
- 25 longnecks and 4 stubbies
- Beer was frothy when filling suspect some bottles may explode due to primary fermentation not finished (but it could just be the recipe)
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Cascade Spicy Ghost Draught Brewing
- Sanitised and sterilised
- Soften can by heating (hot water)
- 2L hot water
- Added extract and wheat malt 1kg to dissolve
- Filled cold water to 24L mark and 26C temperature
- SG Measured at 1038
- Added yeast packet.
- Sealed and carried downstairs (carry to mix yeast a little)
- Added waterlock and store for 4-5 days (wanted SG 1006)
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Extra Dry - Bottling Day
- First yard glass tasted kinda like BEER!
- Sanitised bottles 3 stage, pink then bottle wash then rinse.
- Hydrometer says SG 1004
- May be one bottle missing a carb drop, or one with an extra as the number of drops didn’t match up
- 29 longnecks, and 5 stubbies
- Date bottled written on caps
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Extra Dry Brew
- Sanitize 2 step, allowed everything to soak 15min
- Dry enzyme goes in with the yeast
- 2L almost boiling water dissolves can + ultrapack
- We filled 23L water but really should have filled to 23L mark on fermenter tub (marked with perm marker for future use)
- Last 1L was hot water to keep temp up. Final temp was about 28C (try to make it 25 next time)
- Sprinkled yeast and dry enzyme on top and sealed tub. Moved downstairs for fermenting but next time move to rest first then add yeast.
- Measure specific gravity before fermentation in future to be able to estimate alcohol content.
- Read individual brew instructions for different types, don’t follow default instructions as they may be wrong for the brew.