Tag Archives: bottling

Malted Cider – Review

Malted Cider

Malted Cider in glasses

A while ago Chas ordered some malt for a brew and it exploded in the mail. A replacement of malt was sent, and about half of the original malt was still left. What a great opportunity to add malt to something, like a cider.

I’m no fan of ciders. I’ve made that view quite clear. But the rhubarb and apple cider Chas made was nice and enjoyable. So, I went into this with an open mind.

The first thing I noticed with the cider was an unpleasant off egg smell. Chas ensures me that the other bottles are fine and don’t have any eggyness.

The flavour was okay. Apple sweetness right up front, then a slight sour taste. After that the malt comes through a bit. There’s a bit of egg taste at the end which isn’t nice. The body holds well and if it wasn’t for the egg I might enjoy this.

Not sure what food to match this with. The dud bottle makes it harder. I’m thinking Italian, maybe a spicy and/or greasy pizza. Might work with a red meat Mexican dish like tacos or burritos.

I would like to have another one of these ciders. I think this could be tweaked to make it quite nice. As long as the bottle is good.

-Mikey

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New Brew for New Financial Year, Happy Brew Financial Year!

Yeah, I know that’s a bit of a crap name for a post. I did want to do something witty, didn’t quite get there. Plus, the other options were pretty bad.

Black Rock Miners Stout

Black Rock Miners Stout can and fermenter

As Chas mentioned yesterday it was a busy weekend. Last if the lager was bottled. Then 5 litres of the Newcastle Brown Ale went into storage while the other 17 litres went into bottles.

There were tastings of a whole range of brews. Cider, dark ale, lager and porter. Reviews will be slowly going up over the next week out so. And then there was a brew.

I wanted to make something simple and easy. And I wanted another dark beer. When I picked up the kit for Newcastle Brown Ale I also grabbed a can of Black Rock Miners Stout. Picked up some “stout booster” as well. On some good advice I also grabbed a pack of Windsor Ale Yeast to replace the kit yeast.

Yep, some would say it’s a step backwards in home brew. But when you are running low on time, or just can’t be stuffed, a can kit does fine.

First there was the can as the base. The “stout booster” was a kilo mix of dry dark malt extract, light malt extract, and maybe dextrose. And lastly threw in the 900 grams of Dextrose, which was left over from the original Heritage Lager kit.

  • Black Rock Miners Stout – 1.7kg
  • Brew Blend Stout Booster #25 – 1kg
  • Dextrose – 900g
  • Danstar Windsor Ale Yeast – 11g

Had a lot of trouble with heat on this one. Didn’t really pay attention to how much boiling water went in at the start. As a result, even after for trays of ice, we had to leave the wort cool for half an hour before pitching the yeast. The lid, with airlock, was put on to prevent infection. Overall it was a real pain in the arse. There is a good lesson in there about temperature control.

Final gravity was 1.045. I was hoping for more. That’s three brews in a row where final gravity was less than what I wanted. If I had thought about it, I would of thrown in all the rest if the sugar in the house into the wort. Probably for the best I didn’t think of that at the time. Next brew will have a lot more dry and/or liquid malt extract. Or, maybe just a lot of grain. Hrmm, there’s a thought…

The wort was more bitter than expected. But I’m pretty sure this one will be a nice, somewhat basic and somewhat light, stout.

-Mikey

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Blondes and Browns, big brew day

Sunday was another brew day at my place and it was big, in many ways.

Newcastle Brown Ale

Newcastle Brown Ale ingredient list and instructions

First up was a trip for supplies from Australian Home Brewing, aka Liquorcraft, aka Brewcraft, aka something-something. We have done a fair few porters lately. They are pretty awesome and good over the colder months, but time for something else for the cold. An English brown ale was what I wanted. Ended up with a Newcastle Brown Ale kit, plus a basic stout kit for another day.

Then back in the Mikey mobile (aka ‘car’) and back to brew headquarters (aka ‘home’) for brew day.

First order of business. Bottle the lager. Final gravity was 1.012 which means the beer will only be 3.8% alcohol, after bottle conditioning. That’s a fair bit lower than what I was going for. Rather than just a cup of dextrose we should if put in half a kilo. That aside, the sample we took was quite promising. Should be a good session beer.

We have been having some over carbonation in a couple of my beers. Nothing horrid, but the IPA and coffee porter (only a couple sample bottles) have overflowed when opened if shaken even slightly. I’ve been using caster sugar for priming and a few people have suggested this might be the reason. That said there’s not a lot of info on the internet about different types of cane sugar. To test this I primed some bottles of the lager with caster sugar and others with carbonation drops. Had a mix of different bottle sizes as well.

After bottling the lager it was time to start brewing. Cracked open one of the Summer Citrus Blonde Ales and got stuck into it. Chas is going to get a review up soon, so I’ll leave it to him.

The brown ale was a mixed kit. There was chocolate malt (200g), a can of light liquid malt, a can of Nut Brown Ale, some Fuggles Hops, and Safale S-04 yeast.
The malt was left to steep for about 45 mins rather than the 20-30 recommended. Mainly because we were trying to do to much at once.

Chas got the liquid light malt in a pot and brought it to the hot break. And I cleaned the fermenter. Hops were added with the steeped grains. The recipe said an optional 400 grams of brown sugar could be added. Only had 300, but it went in. I finally finished cleaning the fermenter just in time for the fresh wort to go in. Last was the can of Nut Brown Ale. Like the lager, we found the liquid a bit to hot. Was a lot more manageable this time round. Finally, yeast went on and airlock.

  • Black Rock Nut Brown Ale – 1.7kg
  • Black Rock Light Liquid Malt – 1.5kg
  • Crushed Chocolate Malt – 200g
  • Soft Brown Sugar – 300g
  • Fuggles Hops pellets – 15g
  • Safale S-04 yest – 11.5g

Have to say that this was a bit of a hectic brew day. Started late and had a huge amount to do. Tried to do too many things at once. Even spilt some of the strained hops back into the fermenter. Luckily it wasn’t much.

The wort smelt great. Gravity reading was only 1.045 which is a bit below what I would expect for the style. Hopefully this yeast brings the final reading right down. Anything less than 4.5% and I’m going to be disappointed. So, a final gravity from about 1.012 or lower will be good.

-Mikey

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Bottling the dark ale and other updates

Hi!

We had a busy day today.  Mikey came by and we bottled the Dead Guy Dark Ale I made two weeks ago.  We got 61 bottles in total and a final specific gravity of 1.012.  This should give us an alcohol content of about 4.4% once bottle conditioning is finished.  Since it’s a dark beer, I want to give it at least three to four weeks before trying it.  Home brewing is a waiting game…

My 61 new friends!

My 61 new friends!

The hops profile calmed down a little bit, which was good because I wasn’t crazy about it when it was just wort.  I think once the beer is given some time to condition in the bottle, it should turn out pretty well.  Hopefully things will all settle together and add some complexities and body to the brew.

After bottling, we also brewed up a porter, but I’ll do a separate post on that later.

In other news, we’ve also created two new sections.  The first one is Wildly Inaccurate Facts About Beer.  To counter this, we’ve also added a section called Wildly Accurate Facts About Beer.  The topics of these sections are pretty self explanatory.

That’s about it for now!

-Chas

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