Commercial brew tin

Discussions about beer and wine making.

Re: Commercial brew tin

Postby The Stig » Thu Dec 21, 2017 6:30 pm

I’ll start by saying “ I don’t bottle, I keg”
I use this Morgan tin plus one kilo white sugar, chuck it into the keg and 24 hours later I get a nice head
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Re: Commercial brew tin

Postby RuddyCrazy » Fri Apr 16, 2021 7:29 pm

This IS an old thread but rather than start a new one may as just revive this one :laughing-rolling: :laughing-rolling: :laughing-rolling:

So after a decade or more I've decided to finally have a go at making a beer using a tin. :handgestures-thumbupleft:

Had to take SWMBO to Flinders today and kill a few hours in town so drove down south to the HBS and asked what he had in lager tins, there were 3 of them there and he said with this one it will take like crownie so I went :violence-smack: no thanks next with the next it was it takes like a hinekin (sp) so I went :violence-smack: and finally with the third one he said this one tastes like a James Boag's where I said mate thats the one :handgestures-thumbupleft:

I got some lager yeast and a kg bag of malted barely/dextrose No.20 blend and also a 500gram bag of malted barley, decided as I'm going to do a 30 litre ferment I also got a Coopers No.2 enhancer.

Got home too late to put this down so it's the first jobbie in the morning :handgestures-thumbupleft: and he said to pitch the yeast at 21C and let it down down in the temp range of 11-15C. So with it getting cooler here in the hills it is the purfect time to make a lager so with a bit of luck this recipe should work out OK.

Cheers Bryan
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Re: Commercial brew tin

Postby RuddyCrazy » Sat Apr 17, 2021 10:09 am

G'Day Guy's,
Well the beer wash is put down with a starting SG of 1039 with should yield about a 5-6% beer :handgestures-thumbupleft: Now the lager kit I used was a Mangrove Jack Australian Series Gold Lager and the lager yeast is Saflager S23. Pitched the yeast at 21C and with the cooler weather it should go down to the mid teens and ferment out in about 2 weeks.

When it comes time to bottle it I'll fire up my old fridge so I can lager the beer for a few weeks at 2-4C then leave for a few more weeks before hooking into it :laughing-rolling: :laughing-rolling: :laughing-rolling:

Cheers Bryan
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Re: Commercial brew tin

Postby Sam. » Mon Apr 19, 2021 10:38 am

Have a google about a diacetyl rest, it really helps if your using a proper lager yeast.

Also racking and lagering is a good idea :handgestures-thumbupleft:
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Re: Commercial brew tin

Postby howard » Mon Apr 19, 2021 4:47 pm

i had about a 30 year break until covid made me look for a hobby.
i've just moved into kegging beer after bottling everything for a year, so my new toy is ready.
i got a couple of 9.5l cornies that fit perfectly into an Igloo esky, with a sodastream attached.
so if anybody sees this at your local park on kid's birthdays, Bar mitzvahs, funerals etc, it's probably me. :smile:
come over and introduce yourself.
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Re: Commercial brew tin

Postby RuddyCrazy » Mon Apr 19, 2021 6:35 pm

Sam. wrote:Have a google about a diacetyl rest, it really helps if your using a proper lager yeast.

Also racking and lagering is a good idea :handgestures-thumbupleft:


Hi Sam thanks for the advise as it is the first time I've even heard of that :handgestures-thumbupleft:

The guy at the HBS said pitch the yeast at 21C then let it get down to 11-15 C and it will ferment out in 2 weeks. The airlock is going off it's tit's and the temp of the ferment is 15C, so when the ferment is done I will take a sample and have a taste to see if it is there. I set my fermenter up on my light box so it will be too easy to get it up 22C once it's done and leave it for a day or 2. I do find with wrapping blankets around the fermenter it does keep the temp nicely. Now with overnight temps getting pretty low by warming it up to 22C and wrapping my sleeping bag around it the temp will stay within a degree or 2 overnight.

Unfortunately my micromite temp sensor project got fried as the blocking diode failed on the ebay relay and sent a spike thru the controller bricking it :angry-banghead: Now i have to dust off my cnc to make a new circuit board and this time I'll put an opto isolator inline so the micro can't get any spikes. Also I will use new components as that diode that failed came from a circuit board I stripped.

Basically the setup is 2off DS18B20 temp sensors where one is placed on the lower section of the fermenter and the other one on the higher section. As the light bulb heats from the bottom a temp differential will be there so when it reachs 4 degrees the relay is turned off turning the light off and the temp is checked until it is the same top and bottom then the light is turned on again for the next cycle. A lcd with touch screen is used and a simple menu system allows for parameter adjustment. Now the pic is a pic32 running basic and with a SD card one can log the temps for the ferment easily.

Cheers Bryan
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Re: Commercial brew tin

Postby wynnum1 » Mon Apr 19, 2021 6:55 pm

Putting in the fridge for a couple of weeks does help after give time to carbonise if putting in bottles and priming with sugar and interesting experiment to take out a bottle each day and see if it has changed flavour as seems to change quickly when it does.
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Re: Commercial brew tin

Postby RuddyCrazy » Sun May 09, 2021 6:04 pm

G'Day Guy's,
Well took another SG reading and the ferment was finished and I was surprised as it finished so high 1012 :scared-eek: so with the priming sugar this batch will be about 3.5% so basically a mid strength beer.

I did have a small taste while bottling and no signs at all of butterscotch :handgestures-thumbupleft: anyway got 79 throw downs bottled and stacked the old fridge which was turned on this morning to cool down before the beer went in. I did have to wear ear plugs too as the noise of my listeroid running was a tad on the loud side :laughing-rolling: but it is better now I done the exhaust. :handgestures-thumbupleft:

So the plan is 2 weeks in the fridge to lager then move the bottles to the under bench area I use for the homebrew which is on the non sun side of the shed and a tad cooler. I'll sample one bottle after the 2 weeks and if it's on par like i reckon it will be another ferment is going down and I'll go for a higher SG so I can get a 5% beer.

Cheers Bryan
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Re: Commercial brew tin

Postby RuddyCrazy » Sat May 15, 2021 2:46 pm

Ok one week after bottling I took one out of the fridge for a taste and I would swear this is a flat Boags Lager that one drinks after a big night on the Boags :laughing-rolling: So the wait is on and this does look promising so if I do another ferment I will be upgrading the ferment to 60 litres which means buying 2 off concenrates and a heap of malted barely and dextrose. althought the Coppers No.2 did look the goods so maybe 10 of them should bring up the SG so I can get a 5-7% lager and finally get around to filling all those long necks I have out the back of the shed :handgestures-thumbupleft:

Cheers Bryan
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