Forum Christmas Brew

[UKSkydiver]

Right. Slightly less panicked update. Sorry for being a drama queen. Not cooked sugar before.

Looks like I needed to boil the water off. Once that's done, it gets up to temp quite quick.

Currently 115-116c on a very much more respectable 3.5 on the induction dial.

I guess I'll just keep an eye on it for three hours.

SWMBO won't be happy with all the sugary splashes on the hob.

 

[Clint]

Yeah I was the same until I realised you can't get water up to 115...unless you're on Mars or something...

 

[UKSkydiver]

Well. That was a faff.

Three hours at 114-119c. I wouldn't call it a simmer, but the temp was as constant as I could keep it.

This the result; about a kilo / litre of thick, golden syrupy stuff. It's not as dark as I'd expected, but saying that, not sure what invert no 3 looks like. It'll do for me.

 

[An Ankoù]

Well. That was a faff.

Three hours at 114-119c. I wouldn't call it a simmer, but the temp was as constant as I could keep it.

This the result; about a kilo / litre of thick, golden syrupy stuff. It's not as dark as I'd expected, but saying that, not sure what invert no 3 looks like. It'll do for me.

View attachment 32383View attachment 32384

That's exactly what mine came out like. Same colour, too. What a royal faff. Still, I've got a big jar full of the stuff and won't be using it very often. In fact I didn't use it this time, either. I'll be bottling my Christmas Ale today.

 

[UKSkydiver]

What a royal faff ....
....In fact I didn't use it this time, either.

 

[UKSkydiver]

I've cooled it overnight (ambient, not fridge) and it's solid.
So . . . . .
Is it wrong?
Can I use it?
Is it inverted?

 

[ppsmith]

I can invert mine and it doesn't go all over the desk. Maybe that's where it gets its name from?

 

[An Ankoù]

I've cooled it overnight (ambient, not fridge) and it's solid.
So . . . . .
Is it wrong?
Can I use it?
Is it inverted?

View attachment 32385

No, Yes, Yes, but you'll have to dissolve some of it in hot water first.

 

[Clint]

Right...mine has had 15 days at 19c including a few days out the brew fridge on the heat pad at ambient temperature of 20/22c. There's no further visible signs of fermentation and gravity is 1.023 which is 3 points above expected fg and puts the MJ Empire yeast in low 60's attenuation...
I've had a fiddle with the height of the blow off tube and got a few lonely bubbles...upped the temp to 21.5c...

 

[UKSkydiver]

Right...mine has had 15 days at 19c...

Oooohh exciting. I'm hoping to brew this at the weekend, if my order turns up.

 

[Clint]

I might put it up to 23c...what's the opinion?
Sample jar tastes very nice indeed...like a dark,toasty chocolate...

 

[user 18729]

I might put it up to 23c...what's the opinion?
Sample jar tastes very nice indeed...like a dark,toasty chocolate...

I think your FG is about right, give it a few more days to be sure but the lactose will leave it around 1.020

 

[Clint]

Hmmm...I was hoping to brew tomorrow as Mrs Clint is out grafting...but I need the space the choccy stout is in..
I'm thinking of kegging it too..

 

[user 18729]

Hmmm...I was hoping to brew tomorrow as Mrs Clint is out grafting...but I need the space the choccy stout is in..
I'm thinking of kegging it too..

I feel like a bad influence now

 

[user 18729]

15 days... she’s definitely done Clint surely

 

[Clint]

Yeah I recon...I'll keg this tomorrow.

 

[An Ankoù]

Bottled mine half a week ago. Tastes full of chocolate even though I didn't use any!

 

[DavidDetroit]

have to dissolve

Could you just let it dissolve in the wort? Like rock Belgian candi?

 

[UKSkydiver]

I’m currently brewing this.

I will add a link to my brewdays once I finish and write up.

To answer @DavidDetroit - This is exactly what I did. I scooped out 100ml at a time and melted / dissolved small amounts of invert and lactose before returning to the boil. Took about half an hour, certainly for the invert. I didn’t want blobs of sugar sticking to the bottom of the boiler.

 

[UKSkydiver]

This beer tastes the best between 4 and 6 weeks conditioned as the chocolate faded a little over time, so I recommend brewing this one in November.

If everyone is happy I’d like to propose a brew week between the 2nd and 8th November

Oh balls. I've only just seen this post.

I thought I was a bit behind seeing as (I think) @An Ankoù and @Clint have already brewed this.

I'm sure a 3 month conditioned Christmas Ale will be lovely.