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Then "yes, like the canister that Hazelwood showed" 
Hazelwood’s Brewday Part 2
- Thread starter Hazelwood Brewery
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A week or so ago, just before going to Dubai, I dry hopped my Pipster Pale and put my brew shed in holiday mode. I cleaned all the beer lines and fittings and disconnected all the gas lines.
Todays main job was to clean the beer lines again and get some beers on tap. Got that done and now have a selection of beers to choose from: Cherry sour, Czech Pilsner, Butterfly Effect APA, Rye IPA, Porter, Bitter, Imperial stout.
Todays main job was to clean the beer lines again and get some beers on tap. Got that done and now have a selection of beers to choose from: Cherry sour, Czech Pilsner, Butterfly Effect APA, Rye IPA, Porter, Bitter, Imperial stout.
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Yesterday was all about getting some beers back on tap, a priority obviously!
Today I kegged the two beers started before going to Dubai. The first is a German Pils which actually tastes better than the Czech Pils that’s been conditioning for three weeks and has off-flavours (I think I kegged it too early). The Czech Pils will be okay but will take longer to clean up.
The other beer I kegged this morning is @Clint ‘s Pipster Pale, a hoppy pale ale. It probably isn’t quite Pipster Pale because firstly I changed the water profile giving it more alkalinity and more calcium which improved my efficiency resulting in a higher OG and then the Inkbird failed during the mash so the temperature was too low and the wort was more fermentable giving me a lower FG. This particular batch of Pipster Pale has consequently ended up at 5.3%. I think it tastes okay though.
So, time to think about my next brew and I surprised myself by suddenly and unexpectedly wanting to brew a Munich Helles. I’ve just prepared the grist and now heating the mash water for a brew day I didn’t know I was going to have.
Today I kegged the two beers started before going to Dubai. The first is a German Pils which actually tastes better than the Czech Pils that’s been conditioning for three weeks and has off-flavours (I think I kegged it too early). The Czech Pils will be okay but will take longer to clean up.
The other beer I kegged this morning is @Clint ‘s Pipster Pale, a hoppy pale ale. It probably isn’t quite Pipster Pale because firstly I changed the water profile giving it more alkalinity and more calcium which improved my efficiency resulting in a higher OG and then the Inkbird failed during the mash so the temperature was too low and the wort was more fermentable giving me a lower FG. This particular batch of Pipster Pale has consequently ended up at 5.3%. I think it tastes okay though.
So, time to think about my next brew and I surprised myself by suddenly and unexpectedly wanting to brew a Munich Helles. I’ve just prepared the grist and now heating the mash water for a brew day I didn’t know I was going to have.
On my list too. Yum yum!
It’s the first one I’ve ever made so will also be an interesting experiment. As you’ve expressed an interest I’ll send you one
Ooh great thanks H! And likewise, when I get round to it! In the meantime there's some others coming your way in the next few weeks.
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
That was quite a long day but I now have 21 litres of what will be a Munich Helles in my fermentation cabinet with an OG of 1052.
I had a delivery of homebrew ingredients this morning so I’ve decided to crack on and get another batch of bitter brewed this afternoon. I had planned to brew it tomorrow, expecting the delivery to arrive later than it did. This of course means my beer will be ready to drink one day sooner!
My next brew will be a Belgian Blonde and I expect to brew that in the next few days. I’ve already brewed a few singles, dubbels, tripels, golden strongs, saisons, and wits so a blonde feels like the right next step.
My next brew will be a Belgian Blonde and I expect to brew that in the next few days. I’ve already brewed a few singles, dubbels, tripels, golden strongs, saisons, and wits so a blonde feels like the right next step.
All done now, 20 litres of best bitter in the fermentation cabinet. Uneventful brewday, just as I like it.
Have you found a 'happy medium' temp for fermenting the Helles and the bitter?
If I’m using a lager yeast I tend to most often use California Lager Yeast which ferments at ale temps.
Fermentation cabinet looks neat. Heated? Indoors? Regulated in any way?
I have an outdoor bar, covered, and attached to my small brewshed.
Inside, I have shelving and kegs with the gas and plumbing to dispense on the left of the door.
To the right I have a fermentation cabinet with space for four fermentation buckets.
The shed and the fermentation cabinet are separately temperature controlled with heating and cooling.
My retirement project/present to myself.
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Have you retired the king kegs completely
Pretty much. I do still have three King Kegs and use one once a year to condition cider.
This morning I’ve kegged that Munich Helles and despite looking a bit murky the flavour is good - grainy slightly sweet malt, spicy floral hops, soft mouthfeel, dry finish, mild bitterness. ABV is at the top end for the style at 5.4%.
Preparing the water and grist now for a brew tomorrow. This will be a Belgian Blonde.
Preparing the water and grist now for a brew tomorrow. This will be a Belgian Blonde.
The Belgian Blonde is done. OG is 1058 so I’m expecting an ABV of about 7% give or take a bit. 21 litres now fermenting in the cabinet.
Tomorrow I’ve decided to brew a stout, I have plenty of imperial stout but no regular stout - need to fix that. Water is prepared, grist is prepared, cold-steeped grains are steeping.
Tomorrow I’ve decided to brew a stout, I have plenty of imperial stout but no regular stout - need to fix that. Water is prepared, grist is prepared, cold-steeped grains are steeping.
Good going H! I'm still running on empty...my time keeps getting hijacked! This block...allotment,new roof on greenhouse plus family business...ah well..
You’ll have to schedule a “protected” brew-day for some time in the next few days/weeks and fit any new jobs around it.
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