AG#1 Sarah Hughes Dark Ruby

[Good Ed]

Taking the plunge tomorrow with Sarah Hughes Dark Ruby mild from GW's book; I can't compete with Baz's Yuma Tree blarney, so here it is

Pale malt
Crystal malt
Fuggles
Goldings
OG 1058
FG 1015
ABV 5.7%

I'm using a Brewlab yeast TV2 for high gravity beers, however it only arrived today and I might have to wait until Sunday to pitch it; starter prepared tonight,

not much of a pic

 

[Wez]

Good on you Ed :thumb:

 

[keith1664]

yay, good on you. I have to warn you though, it IS addictive

 

[unclepumble]

Well done ed and a cracking recipe to start with it is a really nice beer that one.

UP

 

[Good Ed]

Here we go; all gear by Hamstead Brewing Centre

Hops

Grain

Mash

Greggs

 

[unclepumble]

Were those hops vacuum packed or were the hops loose in the bag, cos if they were not vac packed, I'd stick plenty more in than the recipe suggests.

& make sure you buy vac packed hops in future.

Good luck with the brew.


UP

 

[Good Ed]

Uncle, no they wern't vac packed; althogth the brew shop has a good turnover; how much more?

 

[unclepumble]

Do they smell very hoppy or is the aroma feint, if you crush a couple in your hand an have a good sniff the aroma should be fairly strong, if not then they arn't much good and you will need to put plenty more in, if they smell allright add 10-20% more.

I would get them mail order next time barley bottom or the malt miller have really good hops vac packed to keep them really fresh.

UP

 

[robsan77]

Do they smell very hoppy or is the aroma feint, if you crush a couple in your hand an have a good sniff the aroma should be fairly strong, if not then they arn't much good and you will need to put plenty more in, if they smell allright add 10-20% more.

I would get them mail order next time barley bottom or the malt miller have really good hops vac packed to keep them really fresh.

UP

+1 :thumb:

 

[Good Ed]

I've added another 10g of Goldings and Fuggles at 90min; and will add another 5g at 10min

 

[Good Ed]

After being thrown by the hop adjustment.............

Sparge

Sparge

Boil

 

[unclepumble]

After being thrown by the hop adjustment.............

Don't worry it will be just fine, hops are just better when they are vac packed, they go stale in air quckly.

UP

 

[Good Ed]

Phew, just tidied up, 7 1/2 hours. I am going to pitch the yeast tomorrow and give the starter a bit more time.

SG 1066; it tastes quite bitter-I hope I didn't overdo the hops

Thanks for the help; my first question now is I have 21.5L of wort at 1066 and should have 23L at 1058 (I started with 28L pre boil); what should I do?

I would like to post some more questions later and would appreciate the advice.

I found the sparging process quite facinating :P

 

[Good Ed]

So, everything went reasonably well, apart from the question I've raised in the last post.

My mash time ended up at 110mins as I had to wait for my sparge water to get to temperature. I thought the sparge went well; I stopped having got 28L (which I thought was enough) at SG 1011, so I could have carried on sparging till 1008, which I will do next time.

After I had collected the wort (28L) pre boil it was SG 1058 as per the recipe, but after the boil SG 1066 (21.5L) was that because there is now less liquor?

Also feel that it is too bitter, but does this impove after conditioning?

It's a lovely colour though :grin:

So all in all a good day, I'll pitch my yeast tomorrow and look forward to the results.

I suppose I should just top up to 23L with water

:

 

[caerleon]

Congratz on turning to the Dark Side! :drink:

I also had some issues with the final quantity - 2 buckets both measurements on fluid content are well out. I measured an amount in a 2ltr coke bottle and just tried to multiply it. I really need to stop being lazy and work out the acutal volume of my shiney - it was most a guestimate when i brewed my first and that should be ready to drink in about 2 weeks or so

 

[unclepumble]

Also feel that it is too bitter, but does this impove after conditioning?

The taste before fermentation is no real indication of what it will taste like after fermentation, How you look after the yeast and what they decide to to with the feast of sugars you have presented them with will decide on that.

Best thing to do is keep the wort at as constant a temperature as you can preferably between 18-24deg and try to ensure whatever temp you decide to ferment at is maintained.

You will not be disappointed with your first brew.

UP

 

[Good Ed]

Thanks for your help, Uncle. I'm going to top up to 23L with boiled water and pitch the yeast today. :thumb:

 

[broadfordbrewer]

Good work! looks like you had a good day. :thumb: :clap: I can't wait to taste mine! :pray:

 

[Good Ed]

Thanks, I think I'm going to have to improve my photography skills for next time

 

[Good Ed]

Well, I've now racked off and put in the cellar for a few days before bottling.

SG 1016

Racking off