Good news! My order of Maris Otter and a few other bits has arrived. Now I can plan for that porter and another batch of bitter 
Hazelwood’s Brewday Part 2
- Thread starter Hazelwood Brewery
- Start date
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I use an Inkbird. I have the boiler temp control on max because I’m using the Inkbird to switch the boiler on and off and I plug the boiler into the Inkbird.
You see the Inkbird is plugged into a simple timer switch so I can set this to start heating the mash water ready for when I get up. The plug on the left is the boiler and the thinner wire heading off the top of the bar is the Inkbird temperature probe - which is in the boiler.
At the end of mash out the gravity reading is 1.049 so a little higher again than my last batch at 1.046. The pH at the end of the mash (before sparge) is 5.08 and is a little lower than the last batch at around 5.2. Clearly the lower pH has not had any detrimental effect on extraction with this batch having a higher gravity.
Here you see the wort, colour and clarity.
I use a thin rope and pulley to lift the grain basket out of the boiler and fit some hanging brackets to let the grain drain for a couple of minutes.
Here you see the wort, colour and clarity.
I use a thin rope and pulley to lift the grain basket out of the boiler and fit some hanging brackets to let the grain drain for a couple of minutes.
While the grain basket drains, I heated the sparge water to about 70C. I put the grain basket in another bucket, poured over the heated sparge water, gave it a good stir and a few dunks then left the grain basket to drain again.
10 litres of sparge water were collected and added to the wort in the boiler. The pre-boil gravity is now 1.038, again higher than my last batch at 1.035.
10 litres of sparge water were collected and added to the wort in the boiler. The pre-boil gravity is now 1.038, again higher than my last batch at 1.035.
The pre-boil pH was 5.04, I’ll not measure the post-boil pH until I put the wort in the fermenter, same with the gravity reading.
A few minutes before the end of the boil I added the glucose mentioned previously, dissolved in a little hot wort and added back to the boiler. The last addition of hops next, 60g of Saaz in the last 10 minutes. These were added to a hop bag in the boiler, you can see the bag hanging over the front. At the end of the boil the wort was quickly chilled using a plate chiller and is now resting to allow all the cold-break to settle before I put it in the fermenter. So that’s it for now, I’m off to the pub, see you later!
A few minutes before the end of the boil I added the glucose mentioned previously, dissolved in a little hot wort and added back to the boiler. The last addition of hops next, 60g of Saaz in the last 10 minutes. These were added to a hop bag in the boiler, you can see the bag hanging over the front. At the end of the boil the wort was quickly chilled using a plate chiller and is now resting to allow all the cold-break to settle before I put it in the fermenter. So that’s it for now, I’m off to the pub, see you later!
Right, back from the pub so time to get this brew in the fermenter. First a couple of readings. The gravity is 1.051, the post-boil pH is 4.69, and the temperature is 62.8F (17C).
For this brew I’m going to add a dose of ALDC (Alpha Acetolactate Decarboxylase) an enzyme that prevents the formation of diacetyl. This small 1ml vial costing £1.75 is enough to dose a 23 litre batch. It’s added at the same time as the yeast at the start of fermentation.
The wort, nice a clear at this point is just poured on top to mix it in and the yeast added.
This is the inside of the boiler showing the cold-break all settled at the bottom.
The wort looks good in the fermenting bucket and 22 litres is now in the fermenting cabinet where it will sit for the next couple of weeks. In the meantime my cask batch of best bitter will be ready to put in the cask tomorrow.
For this brew I’m going to add a dose of ALDC (Alpha Acetolactate Decarboxylase) an enzyme that prevents the formation of diacetyl. This small 1ml vial costing £1.75 is enough to dose a 23 litre batch. It’s added at the same time as the yeast at the start of fermentation.
The wort, nice a clear at this point is just poured on top to mix it in and the yeast added.
This is the inside of the boiler showing the cold-break all settled at the bottom.
The wort looks good in the fermenting bucket and 22 litres is now in the fermenting cabinet where it will sit for the next couple of weeks. In the meantime my cask batch of best bitter will be ready to put in the cask tomorrow.
I brew a lot because I drink a lotWhat a brilliant set up , no wonder you brew so much.
I think most of us should have that tattooed somewhereI brew a lot because I drink a lot
This morning I kegged the cask version of my bitter. The pH of the fermented beer is 3.98 and the final gravity is 1.018 giving an ABV of 3.8% - a good session strength.
After sanitising the kit I siphoned the beer into the King keg along with 50g of glucose dissolved in a little boiled water. It’s more sugar than I need but I want to make sure I clear the air in the head-space through venting, the pressure release valve will ensure the beer isn’t too over-carbonated and I can always release more gas through the Schrader valve. You’ll notice this beer doesn’t have my usual clarity and that’s because I forgot to add the kettle finings. D’Oh! Probably in too much of a rush to get to the pub! Never mind, it will just take a little longer to clear.
I filled the keg pretty well with 24 litres and put it in the fermentation cabinet along with the corny keg version of my bitter and the lager I prepared yesterday. It will sit there at 16-17C for a couple of weeks to carbonate and will then be moved into the brewshed at 13C for another 2-4 weeks to condition.
After sanitising the kit I siphoned the beer into the King keg along with 50g of glucose dissolved in a little boiled water. It’s more sugar than I need but I want to make sure I clear the air in the head-space through venting, the pressure release valve will ensure the beer isn’t too over-carbonated and I can always release more gas through the Schrader valve. You’ll notice this beer doesn’t have my usual clarity and that’s because I forgot to add the kettle finings. D’Oh! Probably in too much of a rush to get to the pub! Never mind, it will just take a little longer to clear.
I filled the keg pretty well with 24 litres and put it in the fermentation cabinet along with the corny keg version of my bitter and the lager I prepared yesterday. It will sit there at 16-17C for a couple of weeks to carbonate and will then be moved into the brewshed at 13C for another 2-4 weeks to condition.
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