It's a fairly basic Bavarian wheat beer, and I'm totally cheating by making it from a hopped wort I bought from a shop. But it's only the second batch I've done, so I'm happy to cheat a little bit at the moment.
Also, 3-4 weeks before it becomes worth drinking. ay try to leave it in a little longer though.
omg! at your comment about your accent! i had totally forgotten this until now, but when dave and tova had their road trip through the states, the waitress at the restaurant literally could not understand what he wanted when he asked her what beer they had. it was hilariously awkward.
Australians have a weird habit of ending a lot of sentences on a rising tone. It makes normal sentences sound like questions. I know I do it all the time, and it still confuses some of the foreigners in my office.
yes, whenever i try to do my (probably TERRIBLE) australian accent, i always have to re-adjust the bring everything up at the end of the sentence.
really, i don't think it's that different from what a lot of younger people (particularly girls) do in america. as i've grown older, i've tried to do it less, because it is kind of perceived as a lack of confidence (and possibly intelligence), even if the person is actually rather confident/intelligent. it's very similar to the issue of using qualifiers in speech ("kind of," "sort of," "maybe," "like," etc,), which i am very guilty of, but have been trying to improve upon as well.
also! i had this online training being led by a lady in singapore the other day, and it was so obvious that her understanding of english was heavily/fully influenced by australia, because her accent sounded so australian, and she TOTALLY did that rising at the end of her sentences.
Oh I forgot you'd been here! In completely unrelated news, I am totally going on a holiday to Fraser Island next month. Looking forward to some intense dune-sliding action.
I was trying to sound like I knew what I was talking about, instead of just calling it a "can of goop". :-)
The last batch I did, yeah, I had problems with the carbonation. Didn't really come in to its own until nearly six weeks in the bottle. This batch took longer to ferment as well, 9 days all told, because we had a cold snap and I forgot to turn the heat pad on. :-(
Fermentation can take weeks-two, even more, depending. Just give the beer the time it needs (which is easier to say than do, I know.)
But once it's in the bottle, things should shape up fairly quickly. I had trouble with carbonation for years; are you adding priming sugar? If so, you might consider adding 1/4 tsp of yeast, even bread yeast, to the priming syrup (at the correct temp-105 F for yanks, convert as needed) to help goose the whole process.
I've been finding fermentation is usually around 5-7 days with the temperature very close to 25 degrees C (uh, 77 F). Usually leave it 5 days or so, then start taking daily hydrometer readings, and bottle as soon as they stabilise. Not sure what effect leaving it longer would have.
I'm priming with carbonation drops - little pellets of sugar, basically, bottling it all, again around 77F, and then just storing it at room temperature. The idea of adding more yeast sounds interesting, might give that a crack next time.
My local homebrewers club has helped me a lot, so yeah, I'd recommend it.
It's..strange that your fermentation temp is staying at 25C. Usually you start the yeast around that time, yes but letting it drop to around 18C is usually normal. I wonder if you're burning out all the yeast at that temp for so long.
I'd also go with making a simple syrup (water, sugar, boil for 5 min) then adding it to the beer just before you bottle. Lot easier than carbonation drops, probably cheaper too.
posted on Wednesday, Jun 15th by sparky
Hi, awesome homemade beer!
I WANNA MAKE BEER TOO!
Now a swarm of thirsty GTIers is going to descend on your home like a biblical plague. Hope you also made Chex mix.
(Want to know how tired I am? I almost spelled "thirsty" as, and I'm not making this up, "30".)
P.S. NICELY DONE, SIR.
I challenge you to a beer throwdown!
-j., Anybody who comes all the way to Australia is more than welcome to ALL OF MY BEERS for their trouble.
...except you'll have to put up with me pronouncing it with the world's softest R. "bee-ah"
coffee?
@sparky: sorry, I couldn't quite read that over the dust-cloud Superion left behind on his way to Australia.
Cool! How long before you get to enjoy it??
My neighbor makes beer every weekend. He does all the work, and I reap all the benefits! Or at least I did before my diet ;)
What kind?
It's a fairly basic Bavarian wheat beer, and I'm totally cheating by making it from a hopped wort I bought from a shop. But it's only the second batch I've done, so I'm happy to cheat a little bit at the moment.
Also, 3-4 weeks before it becomes worth drinking. ay try to leave it in a little longer though.
omg! at your comment about your accent! i had totally forgotten this until now, but when dave and tova had their road trip through the states, the waitress at the restaurant literally could not understand what he wanted when he asked her what beer they had. it was hilariously awkward.
Heh. Did everybody keep thinking he was asking questions all the time too?
haha, i dunno about that one. i mean...with the waitress he often WAS asking a question. we did not do enough research!
i just remember having to intervene and saying BEERRRR really loudly. haha.
Australians have a weird habit of ending a lot of sentences on a rising tone. It makes normal sentences sound like questions. I know I do it all the time, and it still confuses some of the foreigners in my office.
yes, whenever i try to do my (probably TERRIBLE) australian accent, i always have to re-adjust the bring everything up at the end of the sentence.
really, i don't think it's that different from what a lot of younger people (particularly girls) do in america. as i've grown older, i've tried to do it less, because it is kind of perceived as a lack of confidence (and possibly intelligence), even if the person is actually rather confident/intelligent. it's very similar to the issue of using qualifiers in speech ("kind of," "sort of," "maybe," "like," etc,), which i am very guilty of, but have been trying to improve upon as well.
also! i had this online training being led by a lady in singapore the other day, and it was so obvious that her understanding of english was heavily/fully influenced by australia, because her accent sounded so australian, and she TOTALLY did that rising at the end of her sentences.
geez, why am i so wordy all of a sudden? my bad!
Oh I forgot you'd been here! In completely unrelated news, I am totally going on a holiday to Fraser Island next month. Looking forward to some intense dune-sliding action.
Huh. I didn't think there was much hops added to a Bavarian wheat-but fuck it, if it's working for you, man go for it.
3-4 weeks in the bottle for carbonation though? That's a bit unusual. Are you having issues getting your beer carbonated?
@sparky: SWEET!!
I was trying to sound like I knew what I was talking about, instead of just calling it a "can of goop". :-)
The last batch I did, yeah, I had problems with the carbonation. Didn't really come in to its own until nearly six weeks in the bottle. This batch took longer to ferment as well, 9 days all told, because we had a cold snap and I forgot to turn the heat pad on. :-(
...a Bavarian wheat-butt fuck it?? (i can't stop reading it in this way! ahhh...)
I haven't decided if "wheat-butt fuck" or "wheat butt-fuck" is worse. ( http://xkcd.com/37/ )
Fermentation can take weeks-two, even more, depending. Just give the beer the time it needs (which is easier to say than do, I know.)
But once it's in the bottle, things should shape up fairly quickly. I had trouble with carbonation for years; are you adding priming sugar? If so, you might consider adding 1/4 tsp of yeast, even bread yeast, to the priming syrup (at the correct temp-105 F for yanks, convert as needed) to help goose the whole process.
@sparky i just laughed really hard
um, yes, it's like that comic was created by my brain when i wasn't looking.
I've been finding fermentation is usually around 5-7 days with the temperature very close to 25 degrees C (uh, 77 F). Usually leave it 5 days or so, then start taking daily hydrometer readings, and bottle as soon as they stabilise. Not sure what effect leaving it longer would have.
I'm priming with carbonation drops - little pellets of sugar, basically, bottling it all, again around 77F, and then just storing it at room temperature. The idea of adding more yeast sounds interesting, might give that a crack next time.
This is why I need to find, like, a home brewers club or something around Sydney. All of my googling so far has failed me.
My local homebrewers club has helped me a lot, so yeah, I'd recommend it.
It's..strange that your fermentation temp is staying at 25C. Usually you start the yeast around that time, yes but letting it drop to around 18C is usually normal. I wonder if you're burning out all the yeast at that temp for so long.
I'd also go with making a simple syrup (water, sugar, boil for 5 min) then adding it to the beer just before you bottle. Lot easier than carbonation drops, probably cheaper too.