Brewnaldos brewday

[Brewnaldo]

I think after 10/20 mins at 80cyou will have extracted all the flavour from the hops that you will get. You could leave for a little longer but after that you won't benefit from additional flavour or aroma. If you then want to add additional flavour and aroma you could dry hop later.

As far as your process goes for removing trub, I've always used a chiller and syphoned from on top of trub. Hopefully someone here experienced in the no chill process can comment further.

Ok. What I might do then is let it come down from 100, add them in and leave it for an hour or so and see how that goes.

I had have it wrong per the recipe. Saaz (subbed in for the unavailable spalt select) is the bittering hop with tettnang for later additions. I might add a wee bit more of both off the boil. Maybe I will syphon from the boiler too now that I have a syphon. Wort chiller is my next investment I think.

 

[Brewnaldo]

Well I ended up firing in an extra 70 g of hops. 50 of Saaz and 20 of Tettnang once the wort got below 90, left them for 20 mins then strained everything out transferring to FV.


Got the pre boil volume a bit wrong so ended up with only about 17l in the FV which is annoying.

Wort is pleasingly clear this time though after putting it through my boiling bag in a sieve. Was quite laborious though.

Initial taste of wort has a fair old hit of bitterness but I expect that to die off as my last brew was the same. Just hope the additional hops added as it cooled give it a more complex flavour.

 

[Brewnaldo]

I pitched my yeast lastnight when the wort was still at about 26 or 27 degrees.

Dont be gentle with me.... Have I killed it?

 

[Ben034]

I pitched my yeast lastnight when the wort was still at about 26 or 27 degrees.

Dont be gentle with me.... Have I killed it?

I think it should be fine. You would need a higher temperature to actually kill the yeast. You're more likely to produce a higher amount of fruity ester flavours. Not necessarily a bad thing at all. Also depends on how quickly the temp then dropped after pitching to normal fermentation temperatures. I certainly wouldn't worry about having killed the yeast as people rehydrate dry yeast as per manufacture instructions at higher temps than 26c. Is this a kolsh?

 

[Brewnaldo]

I think it should be fine. You would need a higher temperature to actually kill the yeast. You're more likely to produce a higher amount of fruity ester flavours. Not necessarily a bad thing at all. Also depends on how quickly the temp then dropped after pitching to normal fermentation temperatures. I certainly wouldn't worry about having killed the yeast as people rehydrate dry yeast as per manufacture instructions at higher temps than 26c. Is this a kolsh?

Yeah it's a Kolsch. Pitched it at about 2130 so the garage would have been cooling down. My logic was I didnt want to leave it overnight without pitching, rightly or wrongly.

I dont mind if it has a few hours kicking those flavours out although I guess it would take some time for the yeast to get going anyway, but I have never had a Kolsch so if its characteristics as opposed to a lager are more pronounced that's probably a good thing for my learning.

 

[Ben034]

Yeah it's a Kolsch. Pitched it at about 2130 so the garage would have been cooling down. My logic was I didnt want to leave it overnight without pitching, rightly or wrongly.

I dont mind if it has a few hours kicking those flavours out although I guess it would take some time for the yeast to get going anyway, but I have never had a Kolsch so if its characteristics as opposed to a lager are more pronounced that's probably a good thing for my learning.

I think it will be absolutely fine. As you say, kolsh yeast give off more fruity esters anyway and is part of the style. I've only ever brewed a kolsh at 15c but have heard of people doing at ale temps with good results. If you're also adding lots of hops, it will add an extra dimension. If.you were looking for a clean lager profile without lots of flmae out hops, next time a lower temperature perhaps. Good luck!

 

[Brewnaldo]

Just as a wee aside regarding my last brew, I had spoke on another thread, cant recall which, about poor carbonation in my Mexican Cerveza. I just opened the first of the glass bottles and it's much better. Suspect the PET lids are giving up.

Its glass as much as possible for me from now on with one or two pet for carb checking.

 

[Brewnaldo]

5 days into the fermentation of my Kolsch. First time I have even looked at it tbh. Took a wee sample and it's almost at expected FG.

My starter #tekkers must be decent as this is the second brew in a row that the yeast has absolutely ripped through. Pleasing.

Wont be touching it again till middle of next week though as no time to do anything currently.

 

[Brewnaldo]

Looks like il be bottling my Kolsch on Thursday or Friday all going well. Checked today from the FV tap, came out looking like this, so 3 days of cold (as much as ambient allow) crash then bottle straight from FV, priming the bottles. CBA transferring this time and it seems the thrub is a lot more solid than last time.

No finings this time. Having fined my last two, I am going to avoid using any for 2 or 3 brews to see.

 

[foxbat]

Looks like il be bottling my Kolsch on Thursday or Friday all going well. Checked today from the FV tap, came out looking like this, so 3 days of cold (as much as ambient allow) crash then bottle straight from FV, priming the bottles. CBA transferring this time and it seems the thrub is a lot more solid than last time.

No finings this time. Having fined my last two, I am going to avoid using any for 2 or 3 brews to see.

View attachment 24731

Looks like it's clearing up nicely and should be good to bottle very soon. Fining before bottling can be a bit hit-and-miss. When I tried it a few years back it caused 'fluffy bottoms' where the bottle trub didn't stick to the bottom making it very hard to pour.

 

[Brewnaldo]

Looks like it's clearing up nicely and should be good to bottle very soon. Fining before bottling can be a bit hit-and-miss. When I tried it a few years back it caused 'fluffy bottoms' where the bottle trub didn't stick to the bottom making it very hard to pour.

That is precisely what my Cerveza is like. Although the amount of post boil trub was insane and it all went into the FV. This time I filtered it out as best I could. I must say though, the Cerveza really is maturing into a very nice lager.

Also, dont underestimate the gravity of some praise from the Foxbat when it comes to lager making

 

[Brewnaldo]

Kolsch bottled today. Bottled straight from FV which saw a big of trub visible whizzing through the bottler at first but soon cleared up. Beer has a very slight haze but I expect it to clear up nicely. Carbed to 2.9% using table sugar in the bottles. Was pretty stress free doing it outside on a nice day.

Wheat bear coming soon.

 

[Brewnaldo]

Greg Highes Weissbier just coming to end of the mash in the next few minutes. Slight deviations from the recipe though due to availability. Bavarian Wheat Blend yeast instead of Wiehenstepahner, and Hallertau Mittelfruh instead of Hersbruecker.

That aside, I absolutely love a brewday and this is the finest hobby I have ever had.

 

[Cheshire Cat]

Was your Kolsch to GH recipe?

 

[Brewnaldo]

Was your Kolsch to GH recipe?

It was after a fashion. I couldnt get Spalt select so used Saaz instead, and also added extra hops (Saaz and tettnang) for an 80 degree hopstand.

The reason for this was that they were there to be used, but also I felt my GH Mexican Cervaza was good but lacked hop flavour. Just wanted to add a bit more to the mix.

 

[Cheshire Cat]

Merci

 

[Brewnaldo]

Weissbier into the FV to cool now, just the pitch left to do.

Brewday all good except for dropping the sieve and trub/hop coated brewday into the FV during transfer and undoing at least some of my filtering work

Both were sanitised prior to use, and I used a sanitised spoon to retrieve so hopefully no issue. That wort was also still up about 70 degrees.

 

[Brewnaldo]

My hefewizen is down to FG and seems have picked up that creamy banana type flavour, albeit theres an acidity to it straight off the FV that I hope mellow out.

For this style should I try to drop the temp before bottling or is there no point given that it should be cloudy anyway?

 

[Brewnaldo]

Hoping for a tropical IPA brewday tomorrow. Just **** myself when I seen Foxbats thread with his yeast starter and realised I hadnt put one on, then remembered I have dry yeast for a change!

What's the views on dry yeast? Pitch right out the pack or rehydrate? (US-05)

 

[Brewnaldo]

@Dorst

Brewing the recipe you helped me with as we speak. Hit a pre boil gravity of 1.053 which is just above the 1.052 OG you calculated for me.

Hopstand combination smells delightful. Like citrusy sweetshop. Will update once I have finished with actual OG but happy so far.