Hazelwood’s Brewday Part 2

[Hazelwood Brewery]

No idea, @foxy and maybe @Agentgonzo put the idea in my head that there are optimal flavourful sugars extracted and then suboptimal bland ones, plus any potential not nice things like tannins etc...

It’s sugar we’re interested in with efficiency. Tannins come from the husks when heated above mash-out temperatures and when sparging if the runoff falls below about 1010. Maybe it’s this last point that’s most relevant - there comes a point where you can’t extract the last of the sugars without the runoff falling too low and picking up tannins.

 

[Pennine]

It’s sugar we’re interested in with efficiency. Tannins come from the husks when heated above mash-out temperatures and when sparging if the runoff falls below about 1010. Maybe it’s this last point that’s most relevant - there comes a point where you can’t extract the last of the sugars without the runoff falling too low and picking up tannins.

Yes sugar and there are
a lot of other things in there too, proteins, fat etc... I figure with high efficiency you also extract more of these as well. However I have been following your process of Irish moss and then letting the chilled wort sit for an hour to let all the trub drop out. Seems to be working for clarity. This is one of the bitters I made that I just dumped everything into the fermenter right after chilling but with really high efficiency, not good... Tastes alright but not nearly as good as the one I did with the Hazelwood process.

 

[Agentgonzo]

Yes sugar and there are
a lot of other things in there too, proteins, fat etc... I figure with high efficiency you also extract more of these as well.

This was where I was asking that kind of question. It's not obvious (or proven) to me that there is a direct correlation between sugar and "flavour compound" extraction when you increase your efficiency

https://www.thehomebrewforum.co.uk/threads/efficiency-and-flavour-extraction.101428/

 

[Hazelwood Brewery]

This was where I was asking that kind of question. It's not obvious (or proven) to me that there is a direct correlation between sugar and "flavour compound" extraction when you increase your efficiency

https://www.thehomebrewforum.co.uk/threads/efficiency-and-flavour-extraction.101428/

Ah yes, I remember the discussion.

 

[Hazelwood Brewery]

D’oh! My Inkbird 308 failed this morning during a mash. I went out after an hour and the wort should have been at 150F and with a gravity of 1050. It was actually at 130F and had a gravity of 1045. I’m not entirely sure what effect this will have but I’m assuming the wort is more fermentable - time will tell.

As it happens I carry a spare 308 and have replaced the faulty Inkbird. The temperature is now back at 152F and I’ll give the mash another half hour.

Now I need to buy another 308 to restock my spares. Happy Monday!

 

[Hazelwood Brewery]

Well I got the Pipster Pale done today and a 20 litre batch of beautiful golden coloured ale is now chillaxing in a nice warm fermenting cabinet.

 

[Clint]

The sight of the Pipster Pale makes me feel melancholy as I've not brewed since last August...I really need a good kick up the jacksey.

 

[Hazelwood Brewery]

The sight of the Pipster Pale makes me feel melancholy as I've not brewed since last August...I really need a good kick up the jacksey.

What happend Clint, have you lost your mojo?

 

[Clint]

Mainly time constraints..the work on the house took ages and my garage is still full of stuff to shift. I'm dealing with the garage this week...then I can access the brewing equipment.

 

[Hazelwood Brewery]

Today I’m cleaning four kegs that are empty in readiness for a new batch of ales. The four kegs held a Czech Pilsner, Porter, Summer Breeze, and Butterfly Effect DIPA.

Now here’s an interesting point for people afraid of leaving hops in their beer for too long when dry hopping…
Both Summer Breeze and Butterfly Effect are keg hopped and the hops stayed in the beer for 5 months. The beers never became grassy apart from the first couple of weeks the hops went in, after which it faded away.

 

[Pennine]

Today I’m cleaning four kegs that are empty in readiness for a new batch of ales. The four kegs held a Czech Pilsner, Porter, Summer Breeze, and Butterfly Effect DIPA.

View attachment 82614

Now here’s an interesting point for people afraid of leaving hops in their beer for too long when dry hopping…
Both Summer Breeze and Butterfly Effect are keg hopped and the hops stayed in the beer for 5 months. The beers never became grassy apart from the first couple of weeks the hops went in, after which it faded away.

I think you use whole leaf hops right? Did you put them in a bag in the keg?

 

[Agentgonzo]

Now here’s an interesting point for people afraid of leaving hops in their beer for too long when dry hopping…
Both Summer Breeze and Butterfly Effect are keg hopped and the hops stayed in the beer for 5 months. The beers never became grassy apart from the first couple of weeks the hops went in, after which it faded away.

So many things seem to be just repeated on the internet without any real knowledge. It's good to have first-hand experience like this.
My only experience with 'grassy' flavours was the same as yours - it was evident in the first week after bottling (I don't have kegs) and had faded completely by week two (this was dry hopping in the fermenter for about a week)

 

[Hazelwood Brewery]

I think you use whole leaf hops right? Did you put them in a bag in the keg?

That’s right, I use whole leaf hops because I don’t want a dip tube clogged with hop debris.

I use these 7cm diameter x 18cm tall hop spiders and dangle them from a lug on the underside of the cap using fishing line.

 

[Hazelwood Brewery]

So many things seem to be just repeated on the internet without any real knowledge. It's good to have first-hand experience like this.

I think if the hops do make a person’s beer grassy they’re probably using hops that have a grassy character to their flavour profile

 

[Agentgonzo]

I think if the hops do make your beer grassy you’re probably using hops that have a grassy character to their flavour profile

Mine was a simcoe/citra blend. It faded during normal bottle conditioning.

 

[Hazelwood Brewery]

Mine was a simcoe/citra blend. It faded during normal bottle conditioning.

Sorry, I didn’t mean “you”, I’ve rephrased the post.

 

[Agentgonzo]

Sorry, I didn’t mean “you”, I’ve rephrased the post.

No, I got that. I just figured it was useful to say which ones I had used.

 

[Pennine]

No, I got that. I just figured it was useful to say which ones I had used.

Did you use pellets? I would imagine this might also be a potential issue.

 

[Agentgonzo]

Did you use pellets? I would imagine this might also be a potential issue.

I did. In a canister like you had in your previous pic.

 

[Hazelwood Brewery]

I did. In a canister like you had in your previous pic.

Not me asking