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Old 10-05-2011, 05:36 AM   #11
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Default Oops

Just realised how old that PDF was and that it didn't actually have Safale US-05 on there.

But, it's available in a brew shop in NZ so seems logical that you could get hold of it in Oz.

http://www.brewshop.co.nz/

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Old 10-12-2011, 09:33 AM   #12
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Ok so with all the good advice this is what I've ended up with

1 tin coopers stout
1kg dry dark malt
1kg dark brown sugar
500g dry corn syrup
11.5g safale s.04(pinched at 28 degrees)
22l water

Smells awesome already and hasn't even started fermenting yet
Think I'll ferment it for a full month and then age in bottle for 3
Months before I touch it. Any thoughts?

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Old 10-12-2011, 10:57 AM   #13
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Quote:
Originally Posted by Paulielow View Post
Think I'll ferment it for a full month and then age in bottle for 3
Months before I touch it. Any thoughts?
That 4 months is going to go by very slowly

Hope you have plenty other batches on the go to keep you from tampering.

Looking forward to hear how this comes out
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Old 10-12-2011, 11:16 AM   #14
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Yes mate my first brew finished today so I've got a month for that to mature
Then that should keep me going till the stouts ready besides this is gonna be my baby I
Won't touch it till its matured I want it to be perfect. I'm also thinking of getting a
Second fermenter to start my aussie old brewing then I'll never run out

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Old 10-12-2011, 11:18 AM   #15
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Forgot to mention the OG was 1.066 I thought it was a bit low but
I think my hydrometer might be busted it tilts to the side constantly
So maybe that has something to do with it....

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Old 10-12-2011, 03:16 PM   #16
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Just curious, why'd you choose S-04 over US-05? In my experience, S-04 tends to attenuate a bit more than US-05, so it'll keep the beer dry which is what you want but it has a stronger flavor than 05, which isn't really a part of the Guinness flavor profile. It'll still make a good beer, just not quite in the same clean, dry style as Guinness. Keeping your ferment temps down in the mid 60's will help and by all means, don't let this ferment over 72 degrees F.

I think you're O.G. looks good. It should easily put you in the 6-8% ABV range you were looking for. Which end of that you get depends highly on the LME and DME and how much unfermentables are in them.

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Old 10-12-2011, 11:30 PM   #17
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I choose s.04 accidently and the LHBS said I would work fine so I just went with it,
It wasn't till I got home home(30km away) that I realised that I had grabbed a different
Yeast. The room its in now sits at about 21 degrees ambient and the brews at about
24 degrees, so should I try to cool it down or will it be ok

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Old 10-12-2011, 11:33 PM   #18
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Keep double posting for some reason, well I'll use this to mention its been 14hours
Since I pitched the yeast and its bubbling and frothing like a champ even up into
The airlock and with a nice head.

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Old 10-13-2011, 12:01 AM   #19
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Quote:
Originally Posted by Paulielow View Post
Smells awesome already and hasn't even started fermenting yet
Think I'll ferment it for a full month and then age in bottle for 3
Months before I touch it. Any thoughts?
Could not have said it better myself
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Old 10-13-2011, 02:41 AM   #20
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Quote:
Originally Posted by Paulielow View Post
I choose s.04 accidently and the LHBS said I would work fine so I just went with it,
It wasn't till I got home home(30km away) that I realised that I had grabbed a different
Yeast. The room its in now sits at about 21 degrees ambient and the brews at about
24 degrees, so should I try to cool it down or will it be ok
You've probably got more brewing experience than I, up to my sixth batch now starting beginning September, but here's what I'm understanding from advice and threads I've read. The S-04 will handle fermentation temperatures from between 19-25*C. The wort, whilst in the attenuation phase, is generally going to be a couple to a few degrees above ambient temp. If you can keep the wort down close to 19-21*C for the first few days after pitching you'll get less chance of forming some of the off flavours caused by higher fermenting temps.

My first batch was done in the beginning of September and the temperatures were soaring, hitting 35*C in the daytimes. Even though I was using a swamp cooler the fermometer was sometimes up around 26-28 degrees. So, first few days I really blew it on fermentation temp BUT at least it was pretty constant, I wasn't getting huge, extreme, swings in temp, that might possibly stress the yeast. Tasted my first bottle from that batch back on Sunday and it wasn't too bad really, considering. It'd been warm conditioning for two weeks and I just pulled it straight from the box without chilling in the fridge at all.

Anyway, if you're not already using some method, such as a swamp cooler and rotating bottles of ice, to keep fermentation/wort temp down at the lower numbers of the yeast's range, that'd definitely be a good place to start for getting consistency, quality and better flavours in your brewing.

Having said this, when the wort is more in the conditioning phase (after the really active initial fermentation frenzy, high krauzen) , a slightly higher temp might help the yeast do their "clean-up".

With the most recent batch have managed to keep fermometer showing somewhere between 18 to 21*C since, last Sunday, the beginning of fermentation. Probably try to keep there for about another 10 days then let it get up to about 23*C over the next week or two.
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