Extractaganza #33. Black Rock Lager
Вставка
- Опубліковано 8 лют 2025
- Somehow this brew slipped through the cracks and never got published.
As much a Twang Files brew as it is an extractaganza.
I compare the results of using 2 different yeast strains, 1 English, 1 American as has been attested to eradicating twang.
Lets do it.... now, just a few months later than planned.
www.patreon.co...
www.facebook.c...
www.littlejohns...
Pub's open.🍺
You did find the way to make twang unnoticeable in the end. Add a 250 gram bag of Coc@ine to every extract brew. 🎅
187gm actually..... but hey...who... cares....
Hey John, thanks again for another review of our kits. You didn't happen to record the best before dates on the cans you used?
These do look much darker than we would normally expect with the combination of these cans being 90% lager malt and 10% maltose.
We know that malt extract does darken over time, and is accelerated when stored in higher ambient temperatures for extend periods of time. Would be very interested to know how old these cans were, on the off chance you did record it, cheers!
I don't record the use by dates of the cans I use and in all honesty I rarely even look at it. I do remember looking at this tin though, because I had purchased this with a Pilsner Blond that was also a little dark, I recall it being something like 5-7 months before BB. I would prefer to have fresher tins but due to the nature of Extractaganza I buy tins straight from teh shelf or online as is because that's what every brewer is contending with. Out of interest how long is the BB on the Black Rock kits.
@@littlejohnsbrewing I thought that would be the case, but just thought I would check. 2 years on our kits which I think is standard in most of the industry, except I think the other B.R brand who put 3 years (will be interesting to see the colour of them after that long!). But storage temperature does play a massive part in accelerating the darkening of extract so sitting on the shelf in a cooler temperature store will be much kinder to the wort than in a hotter climate area.
@@blackrockhomebrewing6697 unfortunately the other BR has had an impact on the availability of Black Rock which just makes it harder to get fresh stock. I would really like to be able to do kits as fresh as possible but it just isn't possible and as I said, that is the reality if the kit brewer, you are somewhat at the mercy of the brew shop, it's turnover ratio's and their storage setup.
I have seen a video recently where the fella used a dry enzyme in his kit brew to pull the final gravity down lower, what's your thoughts on that.
I prefer to use a heavy dex mix to get the gravity down, but dry enzyme works OK. I've tested both side by side and found the dex to be better, but if you need to reduce carbs levels enzyme does the job, plenty of people use it to get a light bodied brew.
ua-cam.com/video/dqoBEPW-7e8/v-deo.html
Hay mate just wondering how long you brewed it for ? You said 15c for five days then did you step up the temp ?
Without checking my notes(which requires going outside to the brewery) I would expect that I would have raised to 18-19c for another 4-7 days and then cold crashed.
What temp do you cold crash at 4.5c sorry for all the questions mate new to the brew game and love your shows top notch chhers agian 👍?@littlejohnsbrewing
@@2BOBSFISHING I usually go 1-2°, ideally as close to 0° as you can get for 2-4 days.
@littlejohnsbrewing cheers for the tips matey I'll give this a go on the next batch