Alastair70s brewdays

[Alastair70]

That would be adding SAISON! yeast when you're spangled.

Just checked it with tap water and it’s reading 0.990. I think the yeast selection went ok.

 

[Agentgonzo]

I would then make up a sugar solution to a known gravity (say 1.050) to see what your OG readings actually were... Then chuck that hydrometer in the bin and buy another one

 

[Alastair70]

@Agentgonzo I think I’ll skip straight to step 2 of your plan

 

[The-Engineer-That-Brews]

None of my mates trust my ABV calculations anyhow… they all say I downplay the strength so as to avoid scaring them off !

 

[Alastair70]

By way of an update, new hydrometer delivered today. I’m making a concentrated sugar solution on Monday or Tuesday (Belgian wit wort). I’ll compare both hydrometers and the refractometer when it’s done.

 

[Agentgonzo]

Be aware that refractometers can be less reliable than hydrometers! Mine certainty is.

 

[Alastair70]

Finally got the Belgian Wit brewed that had been planned for earlier in the week. Managed to knock the filter off the GF at the end of the sparge, but the hop additions are small so I got away with it.

Soundtrack: Ten Years After, Guthrie Covan

Water: 23L batch
Ca 65, Mg 6, Na 70, Cl 50, SO4 70, HCO3 90

Fermentables
2.4kg wheat malt
2.4kg pale ale malt
150g rice hulls

Mash
15min 43C - ß-Glucan/ferulic acid rest
60min 66C - conversion rest
10min 75C - mash out

Boil additions
60min - 16g Saaz Lupomax (AA 8.4% for 15IBU)
15min - 1/2 protoflac tab
10min - 25g coriander seed
10min - 25g bitter orange peel

Yeast
1 pkg Lallmand Belgian Wit

Ended up with 20 L in the conical, fermenting at 21C. OG 1.056 on the new hydrometer

 

[Alastair70]

Today’s brew was an Imperial Stout, Code name ‘Imp Mask’ (I might have to change that). Based on a Jamil Zainasheff recipe but with a hop switch around.

Soundtrack: Vanilla The Hun, The Cure

Water: 15L batch
Ca 62, Mg 6, CaCO2 160, SO4 100, Cl 115

Fermentables
5.58kg Pale ale malt
310g Special B
150g Caramunich I
150g Low Colour Choclate Malt
150g Chocolate Malt

Mash
67C 60min
75C 10min

Hops
Magnum - 40g first wort
Styrian Goldings 30g 10min
Styrian Goldings 30g 2min

Yeast
Fermoale AY4 (GEB’s cut price version of chico- it’s worked well for me so far)

Vitals
OG 1.074 (slight undershoot), EBC 72, IBU 66

*Edited to fix the Jamil autocorrect error and add Caramunich I and yeast.

 

[Sneedhearn]

Soundtrack: Vanilla The Hun, The Cure

Water: 15L batch
Ca 62, Mg 6, CaCO2 160, SO4 100, Cl 115

Firstly, excellent sound track. I saw The Cure back in '79 for £3.00 when they toured with Siouxsie and the Banshees. File under "IBI", interesting but irrelevant.

Secondly, I noticed that you are just up the road from me so the water chemistry is of interest. Assuming you are using tap water, are those figures after treatment? If so does your water supply come from Castor Bay?

I'm getting close to doing my first all grain brews so I have bought a couple of all grain kits, one pilsner the other an IPA, so I'm reading a lot about water profiles at the moment before I dive in, so to speak...

 

[The-Engineer-That-Brews]

Firstly, excellent sound track. I saw The Cure back in '79 for £3.00 when they toured with Siouxsie and the Banshees. File under "IBI", interesting but irrelevant.

Secondly, I noticed that you are just up the road from me so the water chemistry is of interest. Assuming you are using tap water, are those figures after treatment? If so does your water supply come from Castor Bay?

I'm getting close to doing my first all grain brews so I have bought a couple of all grain kits, one pilsner the other an IPA, so I'm reading a lot about water profiles at the moment before I dive in, so to speak...

Sooo many tracks by The Cure that take me back to my Uni days in Manchester in the mid '80s... "Lovecats" was pretty much on loop play at the union. "Friday I'm in Love" still does it for me :-)

 

[Alastair70]

Firstly, excellent sound track. I saw The Cure back in '79 for £3.00 when they toured with Siouxsie and the Banshees. File under "IBI", interesting but irrelevant.

Secondly, I noticed that you are just up the road from me so the water chemistry is of interest. Assuming you are using tap water, are those figures after treatment? If so does your water supply come from Castor Bay?

I'm getting close to doing my first all grain brews so I have bought a couple of all grain kits, one pilsner the other an IPA, so I'm reading a lot about water profiles at the moment before I dive in, so to speak...

Yes, I have Castor Bay water. My source numbers are based on last years water report, I’ll have to update them. I use a mix of 20% tap and 80% RO for most brews, then adjust to profile. Todays brews was mostly tap with a little RO to minimise the amount of water additions I needed.
The IPA will be easy, follow Strange Steves simple water guide and bung in enough gypsum and CRS to get within range. Our water is not to bad straight off for a pilsner, but if you want to go really soft let me know and I’ll run off some RO for you to dilute with.

The Cure album was the utterly brilliant Bloodflowers from 2000, followed by a run through the Spotify populars for the school day favourites. I had a bit of running around to do mid-brew or Disintegration would have followed instead. Vanilla The Hun only have one album and it’s not for everybody.

 

[Sneedhearn]

The Cure album was the utterly brilliant Bloodflowers from 2000, followed by a run through the Spotify populars for the school day favourites. I had a bit of running around to do mid-brew or Disintegration would have followed instead. Vanilla The Hun only have one album and it’s not for everybody.

Fantastic stuff!

I have read Strange Steve's guide which is brilliant. Thanks for the offer of the RO. I'm about a month away from brewing as I'm in the process of building and installing some cabinetry in my brewing space, before I start.

No doubt I'll be in touch!

Many thanks.

 

[Alastair70]

Fantastic stuff!

I have read Strange Steve's guide which is brilliant. Thanks for the offer of the RO. I'm about a month away from brewing as I'm in the process of building and installing some cabinetry in my brewing space, before I start.

No doubt I'll be in touch!

Many thanks.

Get your brew on, the cabinetry can wait!!

 

[SMP Brewery]

I saw The Cure back in '79 for £3.00 when they toured with Siouxsie and the Banshees.

Evan more irrelevant Siouxsie and the Banshees was the first Band I saw in 1978, had to google this but I got Spizz Oil and The human league, it was in Sheffield so had to be I suppose.

 

[Sneedhearn]

Evan more irrelevant Siouxsie and the Banshees was the first Band I saw in 1978, had to google this but I got Spizz Oil and The human league, it was in Sheffield so had to be I suppose.

Those were the days!

 

[The-Engineer-That-Brews]

@Sneedhearn my advice is don't be overly concerned about the water profile for your first AG brew - it won't make an enormous difference (but do just add a scrap of Camden to remove the chlorine). The key parameters to control are really the mash temp and the fermentation temp ... but, to be honest, pretty much whatever you do you're going to end up with great beer. Just remember to write down EVERYTHING in a brewing diary, so you can tweak if necessary.

 

[Sneedhearn]

@Sneedhearn my advice is don't be overly concerned about the water profile for your first AG brew - it won't make an enormous difference (but do just add a scrap of Camden to remove the chlorine). The key parameters to control are really the mash temp and the fermentation temp ... but, to be honest, pretty much whatever you do you're going to end up with great beer. Just remember to write down EVERYTHING in a brewing diary, so you can tweak if necessary.

Sounds like great advice. I have an engineering background myself, so as you know, there is a tendancy to drill a a few centimetres deeper than the specification requires just to be sure!

I really appreciate your input and that of @Alastair70, so I'll report back when I get my first brew underway.

 

[Alastair70]

Czech Pils, inspired by @matt76’s entry in the April comp.

Soundtrack: Rush, A Perfect Circle, The Doors

Water: 23L batch, Pilsen profile
Ca 7, Mg 1, Na 14, Cl 7, SO4 8, HCO3 23

Fermentables
4.5kg Weyermann Bohemian Pilsner
450g Weyermann Vienna
125g Carapils

Mash profile
45C protein rest - 15min
62C conversion rest - 45min
73C mash out - 10min

Boil: 90min
60min 18g Saaz lipomax (8.4%AA) 18IBU
20min 23g Saaz lipomax (8.4%AA) 14IBU
15min 1/2 protaflac tab
10min 8g Saaz lipomax (8.4%AA) 4IBU
10min 1/2 tsp Wyeast yeast nutrient
Flameout 8g Saaz lipomax (8.4%AA)

Yeast
Wy2278 Czech Pilsner, starter pitched at high Krusen which is not my normal MO. I’m expecting fermentation to kick off fairly quickly.

Vitals
OG 1.048, expected FG 1.012
IBU 36
EBC 7

I hit all my numbers pretty much spot on, it’s been a great brew day.

 

[Clint]

Is them your trolleys on the line?

 

[Rodcx500z]

Is them your trolleys on the line?

Only you, i never noticed them. so funny