Brewing "Timmy Taylor Landlord"

[The-Engineer-That-Brews]

Taking advantage of the cooler weather to kick off 25 Litres of "Timothy Taylor Landlord" (from the CAMRA Brew Your Own British Real Ale) book.

Mashed 4,620g pale malt and 33g back malt for 90mins at 66ºC; controlling the temperature control by running heated water through a spiral of immersed copper piping.

Just finished sparging it with my newly constructed perforated spiral tube gizmo: SO much less hassle than standing there waving the shower head over it. According to the refractometer it's hit the 1040 OG bang on, so I'm chuffed with that.

Boil will be 90mins with 33g Goldings and Styrians, plus another 22g Styrians at the end. Hoping with my new temperature controller that I can reduce the vigour of the boil a bit as I got nearly 5 litres of boil-off last time..!

Planning to pitch it with Safale S-04 from a starter that's currently on the stir-plate.

 

[kelper]

I look forward to updates!

 

[trueblue]

Did you treat your water? seem to remember reading that Landlord has a high chloride rate instead of a higher sulphate that your would expect in this style of beer. Another beer where to me the yeast is crucial Wyeast 1496 would have been my choice.

 

[An Ankoù]

Another beer where to me the yeast is crucial Wyeast 1496 would have been my choice.

Mine too, but if you haven't got any, you haven't got any.

 

[Galena]

Isn't it suggested by the experts not to make a starter from dried yeast as it can deplete the cell reserves that are built into the product. Just saying and interested in how the brew goes as I do like Landlord.

 

[The-Engineer-That-Brews]

Did you treat your water? seem to remember reading that Landlord has a high chloride rate instead of a higher sulphate that your would expect in this style of beer. Another beer where to me the yeast is crucial Wyeast 1496 would have been my choice.

Yes I did treat the water, but only the basics: 25 litres RO and then DI filtered, then added 3g table salt and 2g magnesium sulphate. I’m not too fussed about actually trying to reproduce the TT landlord to be honest, just to brew something I enjoy drinking, and I need a recipe for guidance as this is only my second go at a full mash brew! The first one (as seen in my profile pic) was very much to my taste and it was the TT ‘Best Bitter’ from the Graham Wheeler book, so I just thought I’d try the one on the next page this time

 

[The-Engineer-That-Brews]

Isn't it suggested by the experts not to make a starter from dried yeast as it can deplete the cell reserves that are built into the product. Just saying and interested in how the brew goes as I do like Landlord.

You could be right there, as when I put it into the starter mixture yesterday it went off like a ROCKET and then went into hibernation after about 12hrs - probably because it had eaten everything in sight! Oh well, you live and learn :-)

 

[trueblue]

I hope the brew turns out OK as it is only your second AG I can understand you using a dry yeast but although I have not used it for many years I have never had a decent beer with SO-4

 

[foxy]

I have just brewed TT's Boltmaker, I used CN-36 dry yeast haven't got any other yeast on hand and in the middle of a severe lock down. Gives a drier finish but does a good job.
You can rehydrate the Fermentis SO4 or sprinkle on the top there is no need to oxygenate the wort. I am sure you will get a decent beer looking at your process.

 

[The-Engineer-That-Brews]

Uh-oh... gravity hasn't fallen appreciably in the 11h since I pitched the SO4 'starter' (at 25ºC). What do you reckon?

1. leave it alone and don't mess with it
2. stick the air-stone back in it
3. pitch with a different yeast (I've managed to get my hands on some WLP-023 which is currently in the fridge)

Prudence says option (1), but I'm thinking (2) can't do any harm. If it hasn't done anything by tonight I know option (3) is going to be on my mind.

Could do with some guidance here please...

 

[kelper]

I would wait

 

[terrym]

Uh-oh... gravity hasn't fallen appreciably in the 11h since I pitched the SO4 'starter' (at 25ºC). What do you reckon?

1. leave it alone and don't mess with it
2. stick the air-stone back in it
3. pitch with a different yeast (I've managed to get my hands on some WLP-023 which is currently in the fridge)

Prudence says option (1), but I'm thinking (2) can't do any harm. If it hasn't done anything by tonight I know option (3) is going to be on my mind.

Could do with some guidance here please...

Why on earth are you taking gravity readings after 11h. What do you expect?
Don't fiddle with it.
Patience is the friend of the homebrewer.

 

[Galena]

1. Give it anther 12 hours to get going
25C is rather high, that's the bottom end of the re-hydration temperature, fermentation range for SO4 is 15-20C though that shouldn't stop it fermenting.

 

[foxy]

Uh-oh... gravity hasn't fallen appreciably in the 11h since I pitched the SO4 'starter' (at 25ºC). What do you reckon?

1. leave it alone and don't mess with it
2. stick the air-stone back in it
3. pitch with a different yeast (I've managed to get my hands on some WLP-023 which is currently in the fridge)

Prudence says option (1), but I'm thinking (2) can't do any harm. If it hasn't done anything by tonight I know option (3) is going to be on my mind.

Could do with some guidance here please...

For now I would be going with option 1. I like to pitch low, around 18- 20 C. Do you have temperature controlled fermentation?

If you have a packet of SO4 sprinkle it on the top of the wort, the yeast that is in there will be in anaerobic mode, definitely do not add oxygen/air.

 

[The-Engineer-That-Brews]

 

[The-Engineer-That-Brews]

For now I would be going with option 1. I like to pitch low, around 18- 20 C. Do you have temperature controlled fermentation?

If you have a packet of SO4 sprinkle it on the top of the wort, the yeast that is in there will be in anaerobic mode, definitely do not add oxygen/air.

Ta... OK I'll sit on my hands.
Good idea about adding a fresh packet of SO4 but unfortunately that was my last one (I might be able to beg some from a friend tho...)
My fermentation is just at ambient temp in the garage - however I do have the option of sticking a copper coil in it and running some cold water through?

 

[Galena]

I think chilling it now, apart from the increased infection risk by sticking an immersion chiller in the FV is you can stress the yeast. Leave it another 12 hours or so

 

[The-Engineer-That-Brews]

Why on earth are you taking gravity readings after 11h. What do you expect?
Don't fiddle with it.
Patience is the friend of the homebrewer.

Jeez gimme a break - it's only my second brew :-) The first one, where I just sprinkled the SO4 on the top, went off like a rocket and had fallen halfway to the FG after the first 24h. OK perhaps this is more like 'normal' then.
Thanks for the advice!

 

[Galena]

For what it's worth I just checked my records for when I used SO4 on my first AG brew and after 12 hours there was just a slight sign of activity, it was 24 hours until it was really moving.

 

[Galena]

Also, if you recall you made a starter, which is not advised by some leading experts as it can deplete the cell reserves, so that could have made it slower to get going