Hazelwood’s Brewday Part 2

[Hazelwood Brewery]

Yesterday I took out the Pilsner to chill down and tomorrow I will keg it. I might also get to try my latest gadget, a 1-micron filter. If the beer has dropped clear there may not be much point but I won’t know for sure until tomorrow. This is the filter.

Also tomorrow I will be brewing a Belgian Tripel, this one will be used for my submission to the LAB Open competition at the beginning of May. I have the grist and the water prepared and I’ve set the timer to heat the mash water at 6:30.

The sour is also ready to keg but I might just leave that to Saturday.

 

[Paul7189]

I have one of those filters and just make sure you get the top fitting as snug as you can because mine was a nightmare to get it to seal. Tested mine with starsan and then hooked it up to my CO2 supply.

 

[Hazelwood Brewery]

I have one of those filters and just make sure you get the top fitting as snug as you can because mine was a nightmare to get it to seal. Tested mine with starsan and then hooked it up to my CO2 supply.

I’ve given it a good wrench but will look out for any seepage - thanks!

 

[matt76]

Just a thought... I have a filter of a similar overall layout that I use when kegging if I've dry hopped.

It suffers the same problem though, that the clear plastic base needs to be done up very tight to get a good seal...

It's just occurred to me that a bit of PTFE tape on the threads might help to get a good seal, or if nothing else at least make it easier to screw up tight

 

[Hazelwood Brewery]

Just a thought... I have a filter of a similar overall layout that I use when kegging if I've dry hopped.

It suffers the same problem though, that the clear plastic base needs to be done up very tight to get a good seal...

It's just occurred to me that a bit of PTFE tape on the threads might help to get a good seal, or if nothing else at least make it easier to screw up tight

Thanks Matt. I have plenty of PTFE tape so I’ll give it a go if needed. It sounds like I need to get this working reliably with water before I think about using it on my precious beer!

 

[matt76]

Thanks Matt. I have plenty of PTFE tape so I’ll give it a go if needed. It sounds like I need to get this working reliably with water before I think about using it on my precious beer!

Definitely! More than once when I've got new gear (including with my filter actually) I've done a "wet" dry run just with water to see how everything works out in practice - exactly as you say you don't want to be wasting or ruining beer and getting in a flap on your brew- or packaging-day.

 

[Hazelwood Brewery]

Brew-day has started with the mash under way for a Belgian Tripel. Grain basket is pretty much full. That can sit for a while now and I’ll get on with kegging the Pilsner.

 

[Hazelwood Brewery]

The Czech Pilsner is kegged and tastes beautiful. Got it carbonating at 50psi at the moment because I expect we’ll be drinking it on Sunday! Got family coming round and a couple of the boys are mad for it - so is my 72yo lady neighbour

 

[Hazelwood Brewery]

Got the Tripel done today and it’s now in the fermentation cabinet. 21 litres, finished at 1076. I’d have liked a couple more points but the gravity is within specification so I’m happy enough.

 

[samale]

I just checked the gravity in my tripel. It's down to 1.014 I would like it to drop another couple of points. My starting gravity was 1.078 it's been in the fermenter over 3 weeks now.

 

[Hazelwood Brewery]

I just checked the gravity in my tripel. It's down to 1.014 I would like it to drop another couple of points. My starting gravity was 1.078 it's been in the fermenter over 3 weeks now.

You are at least within specification. Taking its time though.

 

[pilgrimhudd]

First brew of 2022 and I thought I’d treat myself with a new brewday thread.

Todays brew is a Saison, a simple recipe that’s mostly pale malt with a little wheat and a splash of rye. Hopped with Styrian Goldings, seasoned with Coriander, and fermented with Belle Saison.

The kit I’m using for the mash is a 30 litre hot water heater, a grain basket, pump, and a bit of hose. The temperature is being controlled by an Inkbird. Simple.

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After the mash, the sparge. For this I spray sparge water into the water heater while recirculating. I do have to decant a litre every few minutes or the boiler would overflow. One day I’ll make a Valentine Arm and save myself the hassle.

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After the sparge, drain the grain basket and then reintroduce the decanted wort ready for the boil.

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Hi H, whats your recipe for this one please? Planning on brewing a saison early next month (pilsner first), and scouting recipes. Cheers!

 

[Hazelwood Brewery]

Hi H, whats your recipe for this one please? Planning on brewing a saison early next month (pilsner first), and scouting recipes. Cheers!

Hi Pilgrim, 20 litre batch, recipe is…

Water
28l RO, 5.6g Sulphate, 1.4g Chloride

Mash
20l treated water, 2.8Kg Golden Promise, 450g Wheat malt, 150g Rye malt, mash at 148F for 30m, 158F for 20m, 170F for 20m. Sparge with 8l treated water.

Boil
400g Glucose, 70g Styrian Goldings (60m), 30g Styrian Goldings (10m), 1/2 protofloc tablet (10m), 12g Indian Coriander (5m).

Fermentation
1 pk Belle Saison, pitch @ 78F, ferment for 12 days @ 78F

You can ferment at a lower temperature if you prefer. I used 78F because I had other beers fermenting at this temperature at the same time.

 

[pilgrimhudd]

Hi Pilgrim, 20 litre batch, recipe is…

Water
28l RO, 5.6g Sulphate, 1.4g Chloride

Mash
20l treated water, 2.8Kg Golden Promise, 450g Wheat malt, 150g Rye malt, mash at 148F for 30m, 158F for 20m, 170F for 20m. Sparge with 8l treated water.

Boil
400g Glucose, 70g Styrian Goldings (60m), 30g Styrian Goldings (10m), 1/2 protofloc tablet (10m), 12g Indian Coriander (5m).

Fermentation
1 pk Belle Saison, pitch @ 78F, ferment for 12 days @ 78F

You can ferment at a lower temperature if you prefer. I used 78F because I had other beers fermenting at this temperature at the same time.

Cheers mate, couple of things, glucose.... did you use anything special or just sugar? Coriander, i'm presuming seed, did you toast or crush beforehand, i've seen recipes that did both or neither!

Damn, thought I might have had enough Styrian, do you think i could mix in some EKG or Bobek?

Fahrenheit? WTF?

 

[Hazelwood Brewery]

Cheers mate, couple of things, glucose.... did you use anything special or just sugar? Coriander, i'm presuming seed, did you toast or crush beforehand, i've seen recipes that did both or neither!

Damn, thought I might have had enough Styrian, do you think i could mix in some EKG or Bobek?

Fahrenheit? WTF?

It was glucose powder but you could use sugar.

Yes coriander seed, ground. I didn’t toast it.

You can use other hops but will obviously get a different beer. You could focus the Styrian Goldings on the 10m addition for flavour and sub the bittering hops.

Fahrenheit - well it’s only fair you put at least a little effort in!

 

[pilgrimhudd]

It was glucose powder but you could use sugar.

Yes coriander seed, ground. I didn’t toast it.

You can use other hops but will obviously get a different beer. You could focus the Styrian Goldings on the 10m addition for flavour and sub the bittering hops.

Fahrenheit - well it’s only fair you put at least a little effort in!

Cheers mate!

 

[Hazelwood Brewery]

Time to prepare for my next brew. “Smooth Operator” will be a nitro stout with all the roast grains cold steeped. Today I’m preparing the water and the grist and will get the roast grains steeping.

 

[Hazelwood Brewery]

I kegged the new batch of raspberry sour this morning. It looks very different having added pectolase and with only half as much fruit. It tastes a little thin but that might be fine for a summer drink. Now to get it carbonated and see how that changes it, the last batch became even more refreshing with a bit of fizz.

 

[Hazelwood Brewery]

Just dry hopped Summer Breeze with 50g BBC Citra. What an aroma Will be kegging it Friday or Saturday.

 

[moto748]

Damn, thought I might have had enough Styrian, do you think i could mix in some EKG or Bobek?

I'm sure I read recently that Styrian *was* Bobek? Or, more precisely, that 'Styrian Goldings' was a generic term that included Bobek and a couple of other varieties.