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View Full Version : Brewing: Muntons Gold Continental Pilsner



TJ40
03-07-2010, 12:19 PM
It's Sunday morning and I'm just wishing I could go to the swap meet. So, what do you do? The next best thing is to make beer!

Earlier this week, I pulled out my wine and beer making equipment. I also picked up a kit and bought some equipment to replace the plastic parts that had deteriorated. According to my last record making beer, I made a Coopers Brewery Australian Ale in July 1997. I remember that is was expensive and it sucked. :sign6:

So, here I am making beer again. Today I made Muntons Gold Continental Pilsner.
http://i437.photobucket.com/albums/qq94/TJ40_7705/IMG_1828s.jpg

Muntons is a British company that was around in 1987 when I first started beer and wine making. I assume that they're good. We'll see. I sterilized the equipment, started the yeast and filled the carboy, taking my time. Forgot to take pictures until it was almost over. Here is what I took:

Here's a pic of the yeast being started. Not a required step, but one that I like to do to ensure that I have good yeast. Basically, it's a mixture of sterile water, yeast, and corn sugar. After 30 minutes, it suppose to have bubbles on the surface like this:
http://i437.photobucket.com/albums/qq94/TJ40_7705/IMG_1833.jpg
If it doesn't, the yeast is dead. You pitch it, start another one and the beer is saved!

This pic shows the carboy being filled before adding the starter yeast. You start off with ~1.5gal boiled water and malt extract. Then add cold water to cool the mixture to drop the temperature below 105 degrees F so you can add the yeast. I purchased a RO water filter system recently and thought that this would be a good use for it. At 0.4 tsp/sec flow rate, it took a while after the tank was drained.
http://i437.photobucket.com/albums/qq94/TJ40_7705/IMG_1831s.jpg

Here it is filled and the airlock installed. It is ready to ferment. The recipe calles for 40 UK pints (6 US gal. 1 UK pint = 1.2 US pints) total, but I only put in 5 gal. I didn't want a bunch of foam going through the airlock of my 7 gal carboy. I'll add the additional gallon of water when I prime the beer with some more corn sugar for bottling.
http://i437.photobucket.com/albums/qq94/TJ40_7705/IMG_1836s.jpg
Doing it this way is basically like an Indian Pale Ale (IPA). When Britain was sending beer to the soldiers in India, they had to make a high alcohol content beer to have it get there without spoiling. It was watered down when it got to India. I may change my mind on this, though. :drunken:

In about eight days, the firmenting will be done. I'll rack the beer into another carboy, adding another gallon of water and priming sugar. Then it will be ready to bottle! Peak flavor is expected ~6 months after bottling.

Have a good weekend!

Ceg
03-09-2010, 07:30 AM
Thanks for sharing. :thumbright: