Bridestone & Wood Mash Hopped ALE BREWDAY 12/12/10

[unclepumble]

Well we were down to 1015 at lunchtime today hoping it gets down to 1008, because this is turning into a really nice beer, I am looking forward to tomorrows sample jar full already.

Did a bit of reading up on using dry yeast, cos I don't use it much, & if now know why the fermentation didn't quite get off to an ideal start.

My sprinkling of dry yeast into 15deg wort probably killed 50%+ of the pkt yeast pitched, rather than give it a a nice stable temp to start at.

I will rehydrate with 35-41deg C water with about 4 to ratio of water to yeast powder to make a paste next time then stir this in after a 30 min rest next time, to see if this improves things.

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[unclepumble]

Ferment down to 1010 today :thumb: don't think its quite finished yet either by the looks of it.

From the sample jar a lot of the sweetness has gone and there is a really nice hop flavour,a little bit brewdoggy but not as over the top, this is going to be a great beer once conditioned.

I can not wait until end of Jan-mid Feb to crack a bottle of this open.


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[pjbiker]

Ferment down to 1010 today :thumb: don't think its quite finished yet either by the looks of it.

From the sample jar a lot of the sweetness has gone and there is a really nice hop flavour,a little bit brewdoggy but not as over the top, this is going to be a great beer once conditioned.

I can not wait until end of Jan-mid Feb to crack a bottle of this open.


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Sampling the sample jar, I like it , don't hear of many people doing this. I always do, sometimes I think I could guess the gravity to a few points by taste :) . Interested to hear the mashing hops stuff. As someone else says, I think you'd have to brew without all the late hops to make a real comparison (but could end up with a poor brew).

 

[TheMumbler]

I thought supping the sample was standard practice. It is one of the things I really like about home brewing. It is really interesting to see how the beer develops and changes with time. I quite often try a bottle early in conditioning and keep a couple back for a decent period for the same reason. I suppose I should take notes, but I'm still just enjoying the process rather than getting too analytical at the moment.

 

[rickthebrew]

I have a brew on with us-05 at the moment that is down to 1010 also, still has a yeast head and i`m hoping its ready to bottle thursday does yours still have a yeast head?

 

[unclepumble]

I have a brew on with us-05 at the moment that is down to 1010 also, still has a yeast head and i`m hoping its ready to bottle thursday does yours still have a yeast head?

I cannot really tell cos I have a 3/4inch thick Hop Head from the dry hops in the fermenter.

But it appears to heave a head, plenty of co2 Coming off it still.

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[rickthebrew]

:lol: Sounds like a great pint :thumb:

 

[unclepumble]

Interested to hear the mashing hops stuff. As someone else says, I think you'd have to brew without all the late hops to make a real comparison (but could end up with a poor brew).

To be honest I smelt and tried the wort straight out the mash tun, & and also had my head in the tun having a good sniff.

Result:- no bitterness no hop flavour no hop aroma in the wort,

I therefore decided mash hopping is a load of cods and will not be trying it instead of late additions

but to add 10-15 grams to the mash certainly will help stop a stuck mash, best lauter/sparge I have ever had out the tun.

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