Butcombe

[Frisp]

Ah Well the missus isn't speaking to me its too cold to play in the Garage..... what shall I do.

I know lets switch on the HLT
We are doing a two stage method today

Butcombe
22 L Brewlength ABV 4% target 1040

95% Mo (3.54kg)
5 % crysral (190g)

15gm each of Northdown and Northern brewer (90 Mins)
10 Gm each of Northern brewer and northdown ( 15mins)
Im using Tesco bottled water to which Im adding 4g of salt and 15g of Gypsum.

I have Northdown in stock but I will go out to my hbs in the morning to get some northern brewer, I may just end up making this a single hop beer using north-down only

 

[Frisp]

Ah well the plan has changed already...
Went to my MO bin to find I only have about kilo in the **** end of a bag.. Fearing that there is too much husk in the dregs I have upped the recipe to 4kg Mo and 200g Crystal.

I think im aiming for 33l at 1030 (adjusted) preboil to get me 1040 going into the fermenter. So Im going to stop the sparge when I get to 1030 and see how we stand with volume etc

 

[Frisp]

Ok brought my HLT up to 85C and poured around 14L into my mash tun. Used tesco water from the bottle to dilute the liquor down to 74 C. doughed in and dropped my MT inside my *) thermobox which I had preheated with water from the hot tap. Put about 6l of hot tap water in the bottom of the thermobox and set my Mash tun in. 5 Mins later checked the Mash Temp. Its sat at 68C...
Im happy so far.

Time to pour a Kenny and set back to watch the Rugger Its been a while since I saw Scotland struggle to get stuffed but Im confident we can get our arses kicked in style.

 

[Wez]

Hope it's going well :thumb:

 

[Frisp]

The brew is looking fine so far ... Its days like these I almost wish I was Welsh... 12 mins in and Scotland look like they have chosen the team from auchermuchty 4th team

 

[Wez]

:nono:

Stop thinking like that :rofl:

 

[A T]

Hope the brew is going well :

 

[Frisp]

Ok Om having to guess at what I have in my boiler. the level us just up above the boil line from previous brewdays so Im guessing I have around 32 or 33 L which comes out at around 1034 going into the boiler which puts me in the 1040 / 42 range post boil as planned.

I will let the wort cool overnight and check the hydrometer readings properly in teh morning.
So far no leaks. spill . forgets or open taps. I even have the hop strainer in teh boiler...

More tomorrow.

BS this split brewday is the danglies.

 

[BrewStew]

split brewdays rock

good to hear all's going well mate :thumb:

 

[Frisp]

Well I boiled her and got 22L which was bang on target. I overshot at 1.044 but I will never complain at a higher gravity. The Wort looks about the right colour and the protein was looking nice and grainy after the boil. I left the wort sit for a good half hour after the cold break and boy did that let the trub settle and produced a nice bright wort Pitched it with a packet of Windsor last night. Cant update on the health of the yeasties as its in the room with the "Witchfinder General" who is still asleep.

Normally I would leave her 10 days before kegging but when the ferment finishes I intend to try bottling 10 or so bottles just to keep for a bit.
What's the best priming sugar. I have some brown granules laying around which I was thinking about using 1/2 Tsp / bottle.
I did read about someone who boiled up some water then measure measured out the number of bottles x 10 ml and disolved teh required amount of primer in it. Then using a syringe added 10 ml of this liquid to each bottle to ensure even priming
Views from the gurus please.

 

[Frisp]

Ugger Ugger Ugger

The windsor is just sitting around on the to of my ale doing not a lot, its just hanging around like a bunch of petulant teanagers with nothing to do.
I can hear my trusty Sf04 coming to the rescue.

 

[BrewStew]

s04 FTW :thumb:

when i'm priming a small amount of bottles, i do just what you said... take the amount of bottles and multiply by 10ml for the water, use a bulk priming calculator to get the required sugar weight, then boil the water and sugar briefly to kill some nasties (you might want to slightly overdo the water for evaporation) then add 10ml to each bottle prior to filling them with the green beer :thumb:

 

[Frisp]

Cheers stew.
Im in crisis just hit a beer famine. Ran out of Kenny, tard and hobgoblin last night, I have a cornie full of TC carbonating up and my Butcombe in the wings.

Im going to have to get some brews on Boys.

I re pitched with S04 last night and its bubbling away in the airlock like a goodun....

Only hiccup with this brew was the windsor failing to start. So Im well pleased. Standby for teh next thrilling instalment entitled " the quick Bottling Pint"

 

[BrewStew]

a mild set back... get brewing! :party: :thumb:

 

[Wez]

I hate running out of beer i'm determined thats NOT going to happen this year

 

[BrewStew]

me too!

brewday is on the agenda for me this or next weekend to get the stocks back up :thumb:

 

[Frisp]

Boys, a question.
As I normally just let my brew sit around for about 10 days and keg it bright. I find myself clueless about when to bottle.
My instinct is to watch the bubbles on my airlock until the bubbles are so slow they just indicate a little yeast activity.
Or alternatively.
Aim for a hydrometer reading... what should I be aiming for on the hydrometer.

 

[Wez]

I just let my IPA sit in the FV for 3 weeks and bottled it, carbed up lovely (judging by squeezing the tester 500ml coke bottle)

 

[Frisp]

So I should be ok with doing the usual 10 days, and priming it in brown bottles......

 

[Frisp]

Funny how brews can sit much longer than recommended on yeast and still be ok. I just kegged 19l of TC which I brewed back in November, it sat on the yeast until Monday past when I kegged it, It tastes lovely.

Edit: two days later with my tastebuds restored. I find it tastes just a little bit off..... Its going in the bin...