You are on page 1of 4

Kuantitas alkohol = kuantitas gula Lama penyimpanan = besarnya efek karbonasi kuantitas gula = kuantitas alkohol dan efek

karbonasi Jenis hop, teh, bumbu, daun-daun/efek pahit = efek pahit dan aroma Jenis sumber gula seperti grain/extract malt/malt tambahan seperti vanilla, corn , chocolate = efek rasa untuk percobaan separuh pure malt, separuh pake flavour vanila, separuh pake fla vor madu

1. Malting millet Ternyata harus menggunakan tempat penampungan dengan luas permukaan yang lebih b esar supaya pertumbuhan kecambah lebih seragam. Kecambah direndam cukup semalam lalu tumbuh setelah didiamkan setelah 2 hari. Total malting hanya 3 hari. Thin krausen, cuma sedikit banget bercak di permukaan bir nya.

Percobaan ke 2 1. 1kg millet direbus 6o-7oC selama 1 jam ditambah dengan 3 biji ekstrak gula me rah. 2. 3 sachet teh sariwangi dimasukin lalu dikeluarin setelah 15 menit dan api san gat kecil setelah hot break. 3. Temperature masukin ragi terlalu panas, sekitar 35an Temperature yang disaranakn untuk belgian strain itu skitar 2o-25C. Mungkin yeas t tidak mati tapi off flavour, hilang aromanya karena aktivitas dari jamurnya ya ng berubah. Temperature penyimpanan dibawah dapur 31 C. Ragi yang kita gunakan adalah ragi roti fermipan yang mengandung Saccharomyces c ervisiae dengan karakteristik siklus yang cepat, sekitar 1 minggu dan suhu ferme ntasi sekitar 15-25C, top fermentation dan rasa yang kuat. Percobaan ke 3 1. Untuk mengurangi aroma whacky off smell, kurangi jumlah yeast karena yeast ut k roti itu sangat aktif. 2 gram untuk galon kecil atau 1o liter. Sekitar 6 gram untuk galon besar galon besar 25 liter. 2. Aroma dari hop akan tertutup, coba masukan beberapa pemberi aroma yang cukup kuat untuk mengalahkannya. Cth ketumbar/coriander, kulit jeruk, teh hijau di men it-menit terakhir pendidihan. Percobaan ke 3 1. Gula merah 1 biji, gula buah 1,5 gelas minum, 2 teh sachet 1 sendok coriandre dan sedikit kayu manis di menit 45 2. Didinginkan didalam kulkas dan parasa/essence lemon dimasukan sebanyak 1 send ok makan. 3. Ragi dimasukan setelah suhu = dan sebanyak 1/2 +1/2 sendok makan pada suhu kamar didalam kulkas. Suhu awal pitching sekitar 25 dan didiamkan selama 5 jam pada suhu 1o C/kontrole r 3,5 dan tdk ada aktivitas. Suhu dinaikkan dgn kontroler o,5.

it can make all the difference. bottle condition) yields a very palatable beer. Saran #1 Temperature control during fermentation. If this is a lager then you need to make sure your using the correct temperatures. long tur n around time but i 've found that's when my brew's seem to turn a corner and ta ste great and clear up. time heals all wounds. You can help eleiminate the yeast taste in your ales by letting them rest in the secondary fermenter fo r a longer period of time. #2 Longer primary fermentation. Depending on the beer its nice to have the yeast flavors but if its not what you want then i recommend brewing your ale at just a few degrees cooler. clean up after themselves. A month in the fermenter will allo w the yeast to finish working. i don't temp controll my fermentatio n at all but i primary for a month and bottle for at least three weeks. the most affordable method is just waiting. at least with too-warm ferments! I can taste some . Lagers generally need to ferment at temperatures that are 15-20 degrees lower then ales and they take a longer time to ferment. Also i started using a swamp cooler. In general the 1-2-3 week rule(primary. A couple degrees can really change a beers taste. but a great way to get all the yeast out before bottling is to wait until the beer is totally done fermenting a nd then rack your beer into another carboy. Ha ving said that you can help alleviate the yeast taste in your ales by giving the yeast a longer time to do their job. your beer is alive and has yeast all through it. Get the temperature down into the 60 s and hold it as steady as possible. Place the sealed carboy in a refrige rator if possible. Once this has been achieved siphon your beer into a Keg. Selain millet coba campur beberapa jenis gula yaitu gula buah/fruktosa merek Rose Brand yg murah. That's not been my experience. +1. This will allow the yeast critters to do a more compl ete job and precipitate out of your beer. or a bath tub filled with cold water to which you can add ice . se condary. and clearer beer i had the same issue. filled it wit h water. The goal here is to make all the yeast go dormant and fall to the bottom of th e fermenter.3. Once in the keg force carbonate your beer. Do not order liquid yeast through the mail. If you are brewing lagers you need to make sure that you are fermenting them at the appropriate temperature. now my beer tastes good with no yeast flavor. Are you brewing ale or lager? The higher temperatures that ale ferments generall y mean that you will taste some of the byproducts of the yeasties doing their jo b. put my carboy in and had 10 frozen water bottles. because if you try to bottle carbonate you will just be adding the yeast back into it and getting that flavor again. Lagers will also have a much crisper taste without that "strong yeast taste". first 3 batches all tastes the same even though they were different styles. My solution was to switch to dry yeast and control the temp be tter. no secondary. it takes days to get to u and warms up more then it should. id put 2-3 in at a ti me every few hours. and drop to the bottom -leaving cleaner flavors.

When d issolved in water and mixed into finished beer. This is crucial! The yeast in the kit is probably ok. to spe ed up cooling. CO2 has no effect on the pro cess. but it's easier to prevent it in t he first place. a nd time doesn't fix it. The following procedure is for fining 5 gallons of beer in the keg: 1) Boil 2 ounces of water for 1-3 minutes in a flask or small Pyrex measuring cu p covered with foil to sanitize. Those yucky flavors you're describing are almost surely related to yeast health and fermentation. Russian River. . If you're boiling 2 gallons of wort. I stick my fermenter right in a cooler with a water bath and thr ow in a frozen water bottle into the water to maintain a beer temperature in the mid-60s. Just pitching the yeast when the wort is cooler (and cooling f aster) and keeping it cool will make a HUGE difference! Brewing Tip: Fining With Gelatin A recurring question that comes up in our meetings is post-fermentation fining w ith gelatin to achieve crystal clear beer from the keg. you should be able to cool t hat in an ice bath in 20 minutes or so. For all intents and purposes. In addition to clearin g proteins. and the wort (with a sanitized spoon). pour into yo ur fermenter and top up with 50-60 degree water. Clearing the polyphenols adds "brightness" to your beer and keeps flavors fresher longer. but I personally don't see this being practical. which is when haze causing proteins precipitate out of solution. Once it's below 80 degrees. Fining must also be performed on chilled beer. That should get you right to pi tching temperature. Usually about a pint of "dirty beer" is dispensed before it runs clear. you must have a k egging system. sometimes it's not that bad.I assume a dry yeast like nottingham. gelatin will bind with those haz e causing proteins and drop out of suspension to the bottom of the keg. toss it and buy a package of S04 or S05. but I want to say that two hours to cool is too long! You can gently stir the ice bath. I think it's been covered. substances that can add a little sharpness to your beer. Fining ca n be perfomed on carbonated or non-carbonated beer. From thi s point it can be dispensed through the keg faucet and discarded. Gelatin is an essential clarifier that is widely used by breweries such as Pizza Port. Time certainly helps. I have to say though that I've had some pretty "off" tasting beers from friends without temperature control. you can monitor the temperature. Fining in the bottle is not possible as the gelatin-bound fractio n must be discarded soon after fining. However. I've heard of some homebrewers fining their beer in the carboy. Keep the fermenter under 70 degrees if at all possible. an d Avery. But i f it's a cheaper non-quality yeast like Munton's or Cooper's. gelatin also binds to (mostly esters and phenols) that come from improper fermentation te mperatures. In the summer. How does gelatin work? It has a charge opposite to haze causing proteins. If you can get a stick-o n thermometer on the fermenter (they're cheap).

which may take a few minutes. 5) Seal the keg back up and purge the head space in your keg a few times with CO 2. 6) Swirl the keg to mix things evenly. 7) Allow the keg to sit in the fridge for 24 hours. Enjoy your clear bright beer! . you don't need to cool the gelatin solution down. 3) Add 1 teaspoon of gelatin and swirl gently until dissolved. Knox brand gelati n will work perfectly. 4) Add the mixture to your keg of beer. 8) Dispense the first muddy pint into a glass and discard.2) Let the water cool to about 180-190 degrees. Since it's such a small volume you're ad ding.