Going to make an IPA

[brisie]

Any brewers in here I love my beer and need to make some in days to come.
I haven't planed the recipe yet but it will be a IPA I like to shoot around the 6.5 ABV with a full body around 1012 fg using safale US05 yeast as it can work at up to 24C without making fusel alcohol.
I'll be using Australian and German malts and only American hops. Saying that I'm very interested in NZ hops they have a big reputation and following.

Anyway no one gives a fuck without pics this will be a drawn out over a couple of days.

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[brisie]

Going to use a few bags of these for my little mash tun.
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[crackerjack101]

Where are you?

[Topper]

Take tons of pictures of the process, please!

[brisie]

back in OZ cracker for a few months

[crackerjack101]

So you'll be brewing in Oz.

[brisie]

Take tons of pictures of the process, please!

If you want to know some thing just ask might have old pics as well if I miss something. Just doing an upgrade to 175 liters per batch hoping on it works. need to work on PID's to keep mash at 66C. if not thats OK will use manual method again
Been doing this since 2008 properly the knowledge you get is endless add that with pinball machines and you own the world.
I would love to shake hands with anyone that can claim they know every thing about them

[brisie]

So you'll be brewing in Oz.

sorry

[crackerjack101]

My best mate, a commander in the UK RN Int, Has built himself a micro brewery at his place on the west coast of scotland. It's his retirement job.

I'll be there in July and will try to take pics etc.

He's been producing some pretty decent beer for 4-5 years now and we're looking forward to his retirement in 3 years when the brewery will go full on.

IMO there can't be a much better retirement hobby/pass time.

Good luck to you mate.

[Topper]

need to work on PID's to keep mash at 66C. if not thats OK will use manual method again

That's the thing....maintaining the right temp for the wort to develop..I couldn't do that here, it's simply too hot.

[brisie]

need to work on PID's to keep mash at 66C. if not thats OK will use manual method again

That's the thing....maintaining the right temp for the wort to develop..I couldn't do that here, it's simply too hot.

Try sasion yest not sure if spelling correct french for season yeast when temperature to hot.
Most durable yeast for Thai climate runs to 32+c wouldn't be surprised if all your local breweries use a modified version of it.

This is where knowledge is endless

[brisie]

[beerlaodrinker]

I was a pretty keen home brewer when I was working oop north Western Australia. My main motivation was purely economic, because it was expensive to drink there but I came to quite enjoy brewing my own beers, back in the day when you didn't get breathalysid every morning

[brisie]

I was a pretty keen home brewer when I was working oop north Western Australia. My main motivation was purely economic, because it was expensive to drink there but I came to quite enjoy brewing my own beers, back in the day when you didn't get breathalysid every morning

Same was doing homebrew tin of goo off and on for years then the GFC hit in 2008 ended up working 1 day a week and learned about all grain brewing.
It's a hobby worse than a Thai whore it will take all your money and still make you feel that you need to give more. Minor version to vintage car restoring i'd think.

I always thought this is a poor mans game until finding all grain I went to a club. Engineers lawyers and punters like me doing this their knowledge on this is just amazing it's a philosophy in itself.

[Dillinger]

do you need a taster there mate?

that sounds like my kinda pisstime

[Chittychangchang]

Been considering brewing my own ale on a smaller scale recently, apparently in my research you have to make sure all your equipment is surgically clean with white spirit.

like the idea of a 6.5% home brew beer, my local micro brewery near me reckons they can get the percentage up to 8-10%, they do a special batch before Christmas for the regulars.

Looking forward to this thread, green sent.

[bsnub]

American hops

Yakima valley hops from my home state. The very best!

[brisie]

^ and just get better every year with new crossbreeds it's impossible to keep up.

I've worked out my plan of attack on the computer but there are a few things I was meant to do like setup the reticulation heater pump in the mash thats not going to happen. All that means is less sugars extracted from the grain.





The picture of the beer in the program right side shows the colour it will end up. it calculates the grain colours it also works out how bitter it will be so you can adjust everything to suit before you start.

[brisie]

Been considering brewing my own ale on a smaller scale recently, apparently in my research you have to make sure all your equipment is surgically clean with white spirit.

like the idea of a 6.5% home brew beer, my local micro brewery near me reckons they can get the percentage up to 8-10%, they do a special batch before Christmas for the regulars.

Looking forward to this thread, green sent.

The beauty of all grain is that you clean equipment like your dishes before you start because it goes to boiling point it's all sterile. The only time it's critical is transfer to fermenter has to be sterilised as it has cooled down.

It's better to make stronger beers then you don't drink as much and it takes the same amount of time to make as a light beer. That's my theory anyway.

[brisie]

This replaces the drain bung in the cooler box. I nearly bought an orange Thai made one last year the problem with them is they are a course thread type about 1 turn per inch you'd have a hard time trying to find a tap to replace the bung.

[bsnub]

Are you going to keg it or bottle? A larger scale than I brewed. I used 5 gallon carboys.

[brisie]

I use the 19ltr Cornelius kegs I think in Thailand they're the Pepsi post mix kegs very Common in USA as well. just a internet pic not mine

[brisie]

My new cooler box has given me some grief upgrading from 120L to 200L they said everything was the same. The bung hole is closer to the floor so I've had to do a stuff around with the filter connections.
It would normally have a 4 way straight out going to the tee's but there's not space between the floor to wind it on.
The filters are called bazookas the do let a bit of grain pass so I tried to make filter socks to go over them with a tig welder.

[bobo746]

Hey Brisie if your in Brissy i can help you test the brew.

[bsnub]

very Common in USA as well.

Indeed they are in just about every bar and restaurant in the country.