Many thanks to www.homebrewwest.ie for donating the kit and special thanks to Lord Eoin who went out of his way to get the kit to me.
THE BOX:(http://img.tapatalk.com/d/14/06/04/y7azymej.jpg)
Well packaged, compact and appealing. I like the way the other kits are described on the sides of the box.
Contains;
1. Instructions (clear and easy to follow)
2. large pouch blonde extract
3. small pouch LME
4. Foil bag hop pellets
5. Muslin bag
6. Yeast
(http://img.tapatalk.com/d/14/06/04/2a7u7u7u.jpg)
Placed both pouches I'm warm water for 15 minutes to soften extract. While this was happening I sterilised my fermenter and spoon.(http://img.tapatalk.com/d/14/06/04/y9ygavum.jpg)
Boil kettle
Carefully open the pouches and pour extract in to fermenter. I then used the boiling water to get the rest of the gloopey goodness from the pouches. Using the paddle ensure that the extract and LME are well dissolved.(http://img.tapatalk.com/d/14/06/04/e6yqe8av.jpg)
Top the fermenter up to 23 litres with cold tap water. Instructions say to wait until temp is below 24 deg before pitching the yeast. Worked out well for me with the temp being 23.5 deg after adding the water.
(http://img.tapatalk.com/d/14/06/04/nyteje6u.jpg) (http://img.tapatalk.com/d/14/06/04/ry6y7a9e.jpg)
Pitched the yeast and put on lid and stuck in air lock.
Whole procedure took less than 30 minutes. Wert smelled delicious and the whole kit had the feel of quality. If the result is as good as the kit I will definitely be trying the rest of this range.
Dry hops have been provided and will be added in 8 days.
OG was 1.056(http://img.tapatalk.com/d/14/06/04/ypenenag.jpg)
My only criticisms are I couldn't find a best before date and it would appear the kit is a Blonde Ale and calling it a Blonde Lager could be a little misleading.
Best before dates are being sorted, it was an oversight with this first batch. They're good until the end of 2015 or so :)
I was wondering about the ale/lager thing alright. I think it would probably be more appropriate to rename it Blonde Ale, and introduce a separate product called 'The Craft Range True Lager' that comes with a good lager yeast and special instructions.
Looks good, looking forward to see how it turns out.
Quote from: LordEoin on June 04, 2014, 11:13:09 AM
I was wondering about the ale/lager thing alright. I think it would probably be more appropriate to rename it Blonde Ale, and introduce a separate product called 'The Craft Range True Lager' that comes with a good lager yeast and special instructions.
I agree, if they went down that route it would be a good idea to make it clear on the packaging that the ability to temperature control would be a necessity or you could end up with some very unhappy customers.
easily done with a few warnings on the packaging and product details, but anyway, back to this blonde..
Glad you're enjoying it so far, i hope it turns out well :)
24hours in, temp stable at 20deg. Going like the clappers. Glad I put it in 33litre fermenter or there would be some mess. :-)
what was printed on your Yeast packet?
Quote from: LordEoin on June 09, 2014, 12:34:06 AM
what was printed on your Yeast packet?
BEER YEAST (Lager Style)
Update: went down to the basement to check this yesterday. I was surprised to see the air lock still bubbling after 7 days then I noticed the temperature on the fermenter was 16 deg. I never turned on the heat mat. This means that it has been fermenting away at 16 deg for the last week. My dilemma now is do I leave it finish off at 16 deg or to I increase the temp. I'm inclined to leave it finish off at the lower temp as there is still activity. I'll take a reading in a while and post the gravity. Suggestions
Leave it at 16 until it has fully attenuated. Then let the temp rise by a degree or two for a day to get a diacetyl rest, then back down again
Gravity is 1.020
Chris, these are new yeast strains. The old wisdom re ale yeasts doesn't really apply.
Hmmm, 1.020 is way too high.
Can you just move it upstairs and let it get to 20 oC?
Its important because of the dry hopping schedule . . . the hops should only stay in the beer for 3 days so that's why the instructions suggest about 20 oC and a daily timeline. Get it to 20 oC, leave for 3 more days, add the hops and bottle 3 days later.
We see lots of posts about the old ale yeast strains (around since the 80's) and conventional wisdom does indeed apply to these strains. But there are other issues that are not addressed.
One is carbonation levels. If you deviate from the instructions the CO2 levels at bottling time will not be the intended ones, and you may wind up with a flat beer.
Having said all that, I am not a master brewer so I will defer to the better qualified on this forum who know way more about the science than I do. They are still yeasts at the end of the day. Its really the dry hopping schedule that concerns me.
I won't be dry hopping until the gravity drops quite a bit. If I turn on the heat mat I can jump it straight up to 20deg. What I was wondering about was that it seems to be tipping away at 16deg should I leave it there until it ferments out for the sake of consistency?
All yeasts hate a sudden temp change. I was thinking more about letting it come up to ambient temp very slowly.
In fact, constant temp is more important than the actual temp (within reason). So I would not stick a heater under it at this stage.
I think all the experts are celebrating the Dutch win tonight!
i'd probably just leave it finish out as it is, or maybe meet half way and raise the temp to a constant 18 until it's fermented out.
It'll be grand :)
I left it at 16 deg and it has dropped to 1.010. I am going to transfer to secondary and dry hop. I am also going to bring temp up to 20deg for a couple of days before dropping it down to 14 for a week before bottling.
So racked to secondary and dry hopped. Had a little taste and it is very promising. I also bottled 4 bottles before dry hopping so I can do a comparison afterwards.
(http://img.tapatalk.com/d/14/07/13/pe5uje3e.jpg)(http://img.tapatalk.com/d/14/07/13/savygeju.jpg)So here it is on the left dry hopped craft range blonde lager on the right non dry hopped craft range blonde lager. It is a great kit very pleased with the results. Fantastic clarity, nice straw colour. Very easy drinking slightly fruity with a pleasing bitter after taste. My pallet would not be the most refined but for me the dry hop just brought a little additional hop on the nose but nothing else. All in all a very good and eminently drinkable result.
Great review - fair play !
Just ordered ;) good review.
hi all- my first post !
the craft range blonde beer is my second attempt at homebrew ( their stout range is bottled so wont know for another week ) but i note chris said after 24 hours it was chugging away - this is my third day and still nothing from the airlock !
now there certainly is some foam but its very very quiet - temp is around 18c - the stout i brewed bubbled for several days - is this bad yeast ?
any help is greatful thanks
take a photo of the foam.
it might just be that the bucket is letting the gas out elsewhere.
Hi LordEoin - found the problem - i fitted a fish tank heater as shown on youtube - the lead comes out the same grommit as the airlock - the gas was getting out there so ive strategically placed some chewing gum over the grommit and its happily chugging away now thanks
;)
Chewing gum? Before or after it was chewed? I hope you starsanned it.
chewing gum is a tool of kings.
I had a scooter with one of the mirrors held in with chewing gum for years :)
I have also started to make this beer.
It's being sitting in the fermentor since 12/10/14 and as the temperatures dropped this week i'm worried that fermentation may stop.
Temperature was a little over 16 degrees today and the gravity was 1.012; same as the day before.
I added hops today and all going well, I will bottle on Monday.
Quote from: Wexbrew on October 22, 2014, 11:41:04 PM
I have also started to make this beer.
It's being sitting in the fermentor since 12/10/14 and as the temperatures dropped this week i'm worried that fermentation may stop.
Temperature was a little over 16 degrees today and the gravity was 1.012; same as the day before.
Don't worry about it dropping to 16 deg I fermented this kit at 16deg and it fermented out quite nicely.
I let it sit for another week and it stayed at 1.012.
I added 146 grams of sugar in boiling water into a secondary 5 gallon drum and siphoned the beer in and then bottled.
I got 45 500ml bottles, most of which were glass.
Anyone know the estimated starting gravity of this beer; I really hope it'll end up over 4% abv at this rate!
Quote from: Wexbrew on October 31, 2014, 11:55:33 PM
Anyone know the estimated starting gravity of this beer; I really hope it'll end up over 4% abv at this rate!
My OG for this beer was 1.056 which would give you an ABV of 5.68%
Brilliant :)
The box says that the expected abv is 4.4% and the instructions say that it should be bottled at a final gravity of 1.009; I just assumed that my 1.012 would result in a brew with a lower abv.
Quote from: Wexbrew on November 01, 2014, 12:22:37 AM
Brilliant :)
The box says that the expected abv is 4.4% and the instructions say that it should be bottled at a final gravity of 1.009; I just assumed that my 1.012 would result in a brew with a lower abv.
the estimations on the box depend on many variables. How much liquid is boiled off etc. The only way to tell in future is to remember to take an OG reading before you pitch the yeast. 1.009 final gravity would be quite low in my opinion but I'm open to correction. Either way it a really good extract kit to cut your teeth on.
This was also my first brew. Came out quite flat but I think it must've been because I didn't add enough of the carbonation drops. Personally I still thought it tasted quite nice (as did some of my tasters ) I was just raging that it wasn't a bit more fizzy but lesson learnef
Did you do 1 carb drop per 500ml?
That's about 7g/l, try 8g/l of table sugar and batch prime next time around.
[Edit to avert explosions]
easy there cowboy... 10g/l is a bit much.
Boom. I have it in my head those carb drops are 3.5g ea.
Have a look jet for safer results...
http://www.brewersfriend.com/beer-priming-calculator/
Hi I have just finished bottling this kit. Hops were added on day 8 and in total the beer was in the bucket for 12 full days with a FG of 1.012. I wanted to leave in the fermenter for longer but the hops can't stay any longer than 3 days. was hoping to get a good alcohol content but not sure how to calculate as I didn't take a sg. Any advise?
I used two carn drops per 500 ml
Is this correct or should I prepare the bunker in case of bottle bombs ? 8)
Just take the OG from the original post, it's the same ingredients sure :)
OG 1.056
2 carb drops per 500ml is lot, that's 12-14grams per liter
Thanks for the response.
I wasn't sure to use one or two with one being for 330 ml and 2 for 750
This is my first time brewing and really hope I have not ruined it?!
just keep an eye on them and if the pressure gets too strong open and reseal them occasionally
If you're using the plastic Coopers bottles, they can handle 2 drops as I've done that a few times with no ill effect. Just beer that can be quite heady. You might need to check that the bottle lids are still fully tight after two or three days, but other than that, there's no need to panic.
If you're using glass, I don't know the score with them.
Quote from: HomeBrewWest on June 13, 2014, 10:50:28 PM
Its important because of the dry hopping schedule . . . the hops should only stay in the beer for 3 days so that's why the instructions suggest about 20 oC and a daily timeline. Get it to 20 oC, leave for 3 more days, add the hops and bottle 3 days later.
Can I ask why 3 days is important?
I often pour the hot wort on to bagged 0 minute hops before cooling in the fermenter, I have noticed no discernible flaw from leaving the hops in. 3 days seems a very short dry hop? Is that whats required for the style, or does leaving wort upon hops for too long introduce a flaw which I have not detected?
Check other posts here (Tube ?), too many hops for too long can lead to "grassy" flavors. I'm no expert on dry hopping but these new kits do tend to give best results when the instructions are followed to the letter. This is very different to "traditional" kits when yeasts etc. were very different.
Quote from: HomeBrewWest on January 27, 2015, 08:30:06 PM
Check other posts here (Tube ?), too many hops for too long can lead to "grassy" flavors. I'm no expert on dry hopping but these new kits do tend to give best results when the instructions are followed to the letter. This is very different to "traditional" kits when yeasts etc. were very different.
Thanks. It's not something I've ever had a problem with. The only 'grassy' experience I've had has come from dry hopping with fuggles- though I don't think it was time that caused that problem.
Perhaps it's that I'm not currently really dry hopping, but just not removing the 0 minute additions.
It's been 5 days since bottling with 2 carb drops in my 500 ml cooper pet bottles.
Only a few lids had to be fully re tightened there tonight :-*
When I hold them up to the light they are not clear and have what appears to be sediment at the bottom.
Is this what I want to be seeing?
I reckon I will transfer the bottles to my kitchen which is like a fridge these days on Friday evening for another week for clearing.
Should that be enough time before eventually pouring a pint ?
With regards to the hops and the three days I just read that on numerous forums etc
Thanks O0
Give them a good 2 weeks in the warmth to carb up. moving them to the cold when they're not finished fermenting the priming sugar will give you less fizz and more residual sugar.
What you're seeing is perfectly normal. They won't clear up for a few weeks and the sediment on te bottom will compact a bit and stay in the bottle if you pour gently.
But sure, pour yourself a pint anyway. It will be cloudy and half carbonated but at least you'll get an idea of where it's going.
You're allowed to be impatient if you want. It's your beer ;D
Sorry for digging up an old thread. Recently purchased this kit and read through the instructions and was wondering has the recipe changed for this? It says to add 650g of sugar but i seen none was added for this review?
The only mention of sugar in the original instructions was for carbonation and it was a lot less than 650g
Did the small pouch of LME come with it as per the OP (http://www.nationalhomebrewclub.ie/forum/index.php/topic,6946.0.html)?
It's mention in the same step when adding the pouches, yes 1 large and 1 smaller pouch