Jobs Day- No NOT Steve

• Clean and Rinse Kegging System.
• Transfer Irish Red from Chilled Fermenter (lagering in fridge) to Keg. Apply initial 50lb psi pressure to carbonate.
• Transfer STOUT from fermenter to clean fermenter for chilled storage (approx. 1 week).
• Transfer HOME made Ginger Beer from fermentation to clean fermenter for chilled storage (approx. 1 week).
• Prepare fermenter for NEW Brew (Brew 11) American Pale Ale... but wait there's more- with finishing hops. Check blog for more info. soon.

Now 30+C is beer drinking weather!

Brew 10- Coopers Stout- Guinness Style... well we are all a little bit Irish!

Coopers STOUT Beer Kit (Hopped Malt Extract)

Dark Liquid Malt 1.5kg (100% Barley Malt)

S-04 English Ale 12gm

Brewings such a strain!

Transferred brew to our 'lagering' fermenter. Strained out any remaining hops and separated dead yeast! Now we will wait... not for toooo long?
4 ply muslin... better than 3 ply! Shows 'finishing' hops.
Looks like vegemite, smells like vegemite ...

Humpbackbrewing is proud of it's achievement/s.

*Irish Red Update- Gravity

Tested gravity @4:15pm 17/10/2011
1.014 (*expecting 1.010)
* A gravity of 1.014 means that there is still some sugar to ferment?
This would result in a ABV (Alcohol by Volume) of 3.41%
Tested final gravity @5:00pm 18/10/2011
1.011 (*expecting 1.010)
This would result in a ABV (Alcohol by Volume) of 3.81%
18/10/11 refrigerated brew @5.00pm

What is it-ABV?
http://en.wikipedia.org/wiki/Alcohol_by_volume
Calculating ABV
http://www.brewersfriend.com/abv-calculator/

Recipe Generated with BrewMate
Beauty Duane
http://www.countrybrewer.com.au/pages/Toukley.html

Brew 9- Ginger Beer... By the BOOK!

Home-made ginger beer from a ...plant?

An old family favorite introduced by my mum and perfected at university in a bath tub!

Grow your own living ginger beer plant by simply mixing up ground ginger, sugar, sultanas (yeast source) and water.

To establish a plant:
sultanas, ground ginger, sugar, water.

Plant:
6 sultanas (Initial yeast source)
1 rounded teaspoon ground ginger or crushed ginger 
1 rounded raw teaspoon sugar
1 cup lukewarm water

Method:
Mix all together in a jar. Loose cover (there will be gas) with the lid or piece of muslin or similar cloth and secure with a rubber band.

Each day for the next week, add 1 teaspoon sugar and 1 teaspoon ground or crushed ginger.

To make up the Ginger Beer:

For the syrup, mix together:

3kg of brown sugar
20l of warm- 22C water
* a 1:6 ratio
½ cup strained lemon juice
then:

Strain the ginger beer plant through two layers of muslin.

Pour the resulting liquid into the syrup and mix well.
* slow start to fermentation... pitched Lalvin EC-1118 (10g)
* I allow time for fermentation to use up most of the sugar producing a dryer ginger beer.

Bottling can be tricky! DON'T tighten the tops for a few days to allow excess CO2 to escape without blowing up the bottles. Use plastic bottles to prevent injury. I use a legging system.

The plant: In the spirit of family and community divide the plant left in the muslin into two halves. Place one of these in a glass jar with a cup of warm water to begin again. Then next day start feeding as before, that is, one teaspoon of ginger and one of sugar each day. The other half of the plant can be shared or discarded, or you can have two plants 'on the go'?

Pitched Finishing Hops

Irish Red Ale
Addition of 23 gms (1gm per litre) Fuggle Hops Day 4/5

http://centralcoasthomebrew.com/
http://www.beersmith.com/blog/2011/08/24/irish-red-ale-recipes/

Oktoberfest- Eins, zwei, g'suffa!

mmmm g'suffa!

Spent the morning at ambernectar learning and sharing stories about beer and brewing with Peter, Richard and Duane from... http://www.ambernectar.com.au/

Look'n forward to more Saturday mornings... mmmm

Irish Red

Irish Red Ale
Total Grain (kg): 4.180
Total Hops: 4.180g + see below
Original Specific Gravity : 1.040
Final Gravity: tba
Alcohol by Volume (ABV): (TBA) expecting 4.03
Boil Time mins: 60

Grain Bill
3.670 kg Pale Ale Malt (Bairds) 87.8%
0.170 kg Crystal Medium (Bairds) 4.07%
0.170 kg Crystal Pale (Bairds) 4.07%
0.170 kg Roasted Barley 4.07%
Hop Bill
40.00g East Kent Golding Pellet 4.7% @ 60mins (Boil) (1.7 g/l

Single step Infusion at 66C for 60 minutes
Fermented at 18C
* Recipe generated with BrewMate

Thanks Duane
http://www.ambernectar.com.au
http://www.centralcoasthomebrew.com/

Yeast: 12 gms S-04 English Ale
Addition of 23 gms (1gm per litre) Fuggle Hops Day 4

http://centralcoasthomebrew.com/

http://www.beersmith.com/blog/2011/08/24/irish-red-ale-recipes/

October Fest- by special appointment.

To celebrate the homecoming of Directoré Ricardo... virgin visitors to Humoback Brewery GET their first brew free!