Wilkos Hoppy Copper KaSH

WalesAles · Post by **WalesAles** » Sat Jun 20, 2015 9:18 pm

Made today........
1 can Wilkos Hoppy Copper
1Kg Med Spraymalt
250gr Carared Steeped overnight in 2Lts water
40Gr Nugget. 5 min boil in 2lts water
SG 1040
Yeast in @ 22deg
Day 7 dry hop 60Gr Nugget.

WA

Brewhunter · Post by **Brewhunter** » Sat Jun 20, 2015 9:57 pm

I fancy trying that hoppy copper WA..
What's the nugget like? 100g is quite a lot?

Post by **Monkeybrew** » Sun Jun 21, 2015 8:47 am

Kit and Single Hop?

timmydog · Post by **timmydog** » Sun Jun 21, 2015 9:20 pm

Brewhunter wrote:I fancy trying that hoppy copper WA..
What's the nugget like? 100g is quite a lot?

I thought he said 40g? Dry hop doesn't count, all flavor/aroma, so it won't upset the sweet/bitter balance..

WalesAles · Post by **WalesAles** » Sun Jun 21, 2015 10:29 pm

Monkeybrew wrote:Kit and Single Hop?

Smartarse!

Was trying to catch a few there!

ELC as you do! Always looking for new members! They are out there but they just don`t know it!

WA

WalesAles · Post by **WalesAles** » Thu Jul 02, 2015 8:24 pm

Evening All,
Dry Hopped this with 60gr Nugget on Sunday. Reading 1012.
Checked this on Tuesday and found this.......

Today taking the Hops out, I found this.....

Strange smell on this, sweet, sour, funky, odd!
Took out the Hop bag, seived off all the muck, put a sample in a glass, smells better, beery, tastes like beer!

Can`t see why this happened because all sanitation and cleaning for dry hopping were followed as normal.
The one thing might be that my trug heater had conked out, the trug water was at 17deg on Sunday. Don`t know how long it`s been out for.
Put the spare heater in, water was back to 22deg Monday and 22deg today.
Not too worried about this `Mould`, I`ve seen worse on my `Gruit Ale`, and as Ditch Aalways says `Smell it, Taste it, Love it`

Bottling Sat or Sun, watch this space.

WA

Post by **Monkeybrew** » Thu Jul 02, 2015 9:09 pm

Doesn't look to healthy to me matey, hope you can salvage the brew.

I'm sure all of this hot weather isn't going to help either.

Cheers

MB

davew · Post by **davew** » Fri Jul 03, 2015 10:16 pm

I had this on my Turbo Cider recently, it looks like a top fermenting yeast maybe a wild airborne yeast. Could produce some funky results and may turn out well.

gregles · Post by **gregles** » Fri Jul 03, 2015 11:47 pm

Looks like your drowning a spaniel

WalesAles · Post by **WalesAles** » Sat Jul 04, 2015 9:49 pm

Bloody Hell Mun!

Now I`ve got this......

Been googling and apparently this is a Pellicle!

They say `Lacto / Brett / Moon Surface` is the stuff you find on `Sour Beers`!

As davew said, it is probably from an airborne wild yeast.
The big bubbles are erupting like a Yellowstone Mud Geyser! I should video it!

Seeing as this is now going to be my `First Ever Sour Beer Unplanned Project`,
What do I do next?
The beer is at 1010. It`s been in the FV for 2 weeks, the trug heater is off. Do I leave it at room temp for weeks or in the fridge at 5deg for weeks?

Room Temp is 16deg.
Bloody Love this Brewing thing!

WA

Brewhunter · Post by **Brewhunter** » Sat Jul 04, 2015 10:15 pm

Is it worth trying to rack it into a clean FV leaving behind the crud?

Pinto · Post by **Pinto** » Sun Jul 05, 2015 12:03 am

Wales..... If you'd been in the Walking Dead, you'd have died in the first episode because you were the survivor who couldn't help himself licking a Zombie "to see what they taste like" !

timbo41 · Post by **timbo41** » Sun Jul 05, 2015 1:32 pm

Thatsa a pellicle for sure....probably brett! Each to their own but lambics make me want to upchuck smell like dog vomit, so when you bottlingWA?? Mans a bloody animal

Laripu · Post by **Laripu** » Sun Jul 05, 2015 2:40 pm

If something is fermenting, throwing off CO2, you shouldn't bottle it yet. I'd wait until there's no more activity, then taste it to see whether is drinkable. If it is, you might want to consider blending with a more normal batch to smooth out any funkiness. After all, the Belgians do that too.

Fermentation may take quite a while since these bugs are slow. Consider siphoning to glass for longer storage. Like a year.

I'm not sure about the pellicle: should you skim it off? I've read that it's protective, so maybe you should leave it.

WalesAles · Post by **WalesAles** » Mon Jul 20, 2015 2:19 pm

Seived off all the muck, syphoned into a clean FV on 8th July.
Put FV into fridge at 5deg. Left it for a week or so. Brought back in kitchen to warm up for a day to bottle the next day.
Work phoned for overtime, couldn`t bottle beer.
At last, Sat 18th July, 10am, bottling day!
Great Beery smell from the FV, 1/2 pint sample tasting Bloody Lovely Mun!

MrsAles walks past and said `Smells like Vinegar`!
WHAT! Are you serious? Rhys and Jade came in the Kitchen, quick you two, smell this Beer.
Both said it smells Beery.

Then Jade said `I think I can smell Vinegar now that MrsAles mentioned it`!
Lloyd came in from his night out, smell this Lloyd, can you smell the `V` word? He said `Yeah, Vagina`! Rhys said, `Yeah, still on your nose`!

Totally convinced that there was no `V` smell, I had another 1/2 pint, still tasting great!
All bottled and in the Front Room for two weeks.

WA

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Wilkos Hoppy Copper KaSH

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