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

[unclepumble]

Well am back from rugby practice with the lad, and have run off into the boiler, first impressions of mash hopping, waste of time, no hop aroma or flavour in the wort what so ever, it does seem to be lautering rather rapidly though.

The wort is a nice colour though and tastes pretty damn good too.

We shall soilder on

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[snail59]

To know if mash hopping was a waste of time will you be re brewing this without the mash hops. You would need to know how the wort tastes without the hops in the mash in order to make a comparison.

 

[unclepumble]

To know if mash hopping was a waste of time will you be re brewing this without the mash hops. You would need to know how the wort tastes without the hops in the mash in order to make a comparison.

I will know in 5 weeks or so if I will be brewing this again.

To be honest with the amount of steep and dry hops & doubt it is a real test of mash Hopping anyway.

The rest of the brewday in photo's

First Runnings

First Wort Hops

Rolling Rolling Rolling

Steeped and well Flocced

Running off to more Hops in the Fermenter.

1 pkt Of US05 Pitched for a change

23ltrs of wort @ 1058OG result

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[corby_brewer]

Nice one Shane. :thumb:

 

[BarnsleyBrewer]

Did you use that sugar Unc? nearly 4 years out of date :sick:

 

[unclepumble]

Did you use that sugar Unc? nearly 4 years out of date :sick:

I did wonder how long before that came up.

I ate a bit of it yesterday, it tasted & smelt good, & no unscheduled trips to the toilet afterwards & a good nights sleep last night so in it went

Sugar does not really go off if stored dry, and it did get a good 20 mins at a rolling boil.

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[broadfordbrewer]

Nicely done UP and thanks for the reply on the Galaxy hops... I'll be adding them to the list of things to experiment list..... the list is now more of a memoire!
:thumb:

 

[rickthebrew]

looks like a great brew - you said your using US-05 as a change - what yeast would you normally use for this sort of brew? I use US-05 quite a lot for pale / hoppy brews and it works extremley well - but i want to start experimenting with yeasts as i have a good few brews done and want to start tweaking them :thumb:

those hops sound awesome as well

 

[highwayman]

Only just caught up with this one UP. How did it turn out :hmm:

 

[unclepumble]

I don't usually brew this type of beer, more pales and bitters and I use a liquid strain for that Burton Ale Yeast, and re pitch it several times to make it pay for itself.

For this style I have only ever used US05 and only once before. If I brew any more I will most likely use califonia ale yeast from whitelabs.

HWM
This beer has started off fermenting very slowly, i pitched at 15deg to try and get a cleaner tasting beer, however the yeast does not seem to have liked the low temp, I have the room its in at a constant 18deg. it did start to ferment but very slowly. today it appears to be going well plenty of little tadpoles bouncing around the wort.

I took a gravity reading today and it had only dropped by 10 points, I wish I had another pkt of US05 to pitch or I would have re-oxygenated and re-pitched yesterday, however I cannot easily get my hands on any, so have decided to leave it alone I'm not worried too much as the wort had a very nice flavour today & there is a good hop crust on the top, & as i said there is plenty of activity going on in the fermenter now, I'll take another reading tomorrow, & make a decision then.

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[rickthebrew]

:thumb: Cheers - I`m gonna try some of the more exspensive specialist yeasts and will use them for a few brews as well, good luck with the brew

 

[leedsbrew]

:thumb: Cheers - I`m gonna try some of the more exspensive specialist yeasts and will use them for a few brews as well, good luck with the brew

you'll not look back matey!

I would highly recommend wlp051, wlp007, and wlp029

 

[unclepumble]

Down to 1042 today and plenty of activity. so hopefully we are back on track, it does appear to be taking its time though 18 points in 3 days, I have not got a lot of experience with us05 though.

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[rickthebrew]

I find us-o5 quite slow to finish, the yeast top can take ages to drop but i`ve bottled one to early before and it never cleared the yeast top can take ten to twelve days to drop but once it has it clears in the bottle in days - i`m just suppin a pale ale i bottled six days ago that is crystal clear :thumb:

Cheers for the yeast tips leedsbrew

 

[unclepumble]

Down to 1034 today, still think its slow to ferment out as I hear this usually goes to about 1008 before it finishes.

I am a patient man though I doubt the wife will be pleased with me if I transfer to keg on chrimbo day :shock: its looking like it will be about then from what you are saying.

UP

 

[rickthebrew]

I`ve had some really low finishes with us-o5 - 1004 to 1008, My last one finished at 1012 though and the brew thats on at the moment HAS TO be ready for bottling on thurs 23rd - I also will be in the doghouse if i`m bottling on xmas eve :lol: Imagine bottling up on xmas day :lol: she would burn down the brewshed :lol:

 

[TheMumbler]

Interesting thing to try UP, I guess you would need to really go for the mash hops and ditch the normal late additions to really find much out. Keep us posted :thumb:

Did you use that sugar Unc? nearly 4 years out of date :sick:

*photo snipped*

I did wonder how long before that came up.

I ate a bit of it yesterday, it tasted & smelt good, & no unscheduled trips to the toilet afterwards & a good nights sleep last night so in it went

Sugar does not really go off if stored dry, and it did get a good 20 mins at a rolling boil.

UP

I really wouldn't worry about sugar going off if it is dry. tbh a bit of damp is unlikely to cause a problem from what I remember of microbiology. The osmotic gradient is going to be pretty savage for anything trying to grow there.

 

[graysalchemy]

Isn't a bag of sugar one of the most steril environments because of osmotic gradient. Isaw a program on it once were they use it in surgical dressings to keep wounds clean and dry.

 

[TheMumbler]

That is my understanding of it. However it has been years since I studied anything relevant.The osmotic gradient should make it very hard for microorganisms to survive there as they will dehydrate very quickly. Most if not all bacteria and fungi have a semipermiable membrane which will allow osmosis to happen unless they are in a spore form in which case they won't grow. Using high concentrations of sugar as a preservative is an age old practice as seen in jams. I should think it is, at least partly, why honey was popular for healing in the ancient world.

 

[unclepumble]

I am not at all worried about the sugar, I have worked In the food industry for years. & the one thing I have picked up is sugar lasts years if stored dry. I ate a big chunk of it and it was lovely. And no I'll effects.

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