Interesting re the post-lockdown lockdown where in Kent are you. Are you in Hazelewood?Tomorrow will mark the end of my first batch of beers - a Czech Pilsner, two English Bitters, an IPA, and an Irish Stout.
Tuesday will be the start of the second batch - two saisons, Belgian Tripel, American Pale Ale, and either a Bock or an Impy.
It seems so long since I had a good selection. Not long now.
Unfortunately I heard today we should expect in Kent to have strong measures in place when the lockdown ends so I may still have no one to share it with
Hazelwood Brewday
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And let's not forget that until not long ago all of our Guiness came from Park Royal.
I’m in Maidstone. The suggestion is that some districts will have tighter measures than others. Maidstone seems to be ranked somewhere in the middle - on a par with the national average (this week).
The boil is finished and I’m just about to chill down. No coffee! 
Everything went well and it was a pretty relaxed brew. Even the weather has been good to me today, warm, dry, and only a light breeze.
Happy.
Look at the colour of the beer in those lines
Everything went well and it was a pretty relaxed brew. Even the weather has been good to me today, warm, dry, and only a light breeze.
Happy.
Look at the colour of the beer in those lines
Blimey! I was thinking 'I wonder where he got that grey hose'Look at the colour of the beer in those lines
Like your comfy chair to sit in ;-)
All done. Going to have a couple of crumpets (or “pikelets” where I come from) while leaving the wort to settle.
Already keen to get on with my next brew but now run out of fermenting buckets
Already keen to get on with my next brew but now run out of fermenting buckets
![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)
Stout is now in the brew-shed - top bunk. It looks great and smells amazing - if only that meant it will taste amazing too!
23 litres, OG is 1042 so I’ll be looking for something in the region of 4.7%
23 litres, OG is 1042 so I’ll be looking for something in the region of 4.7%
Get to wilkos £10-00 use a lock bit in your drill for bung and airlockAll done. Going to have a couple of crumpets (or “pikelets” where I come from) while leaving the wort to settle.
Already keen to get on with my next brew but now run out of fermenting buckets
Get to wilkos £10-00 use a lock bit in your drill for bung and airlock
I can wait a few days
I have a tapered reamer that’s just the right size 
Yeah...then you'll have to move your marrowjoanna plant...
Yeah i have heard of tapered reamers and what people use them forI can wait a few days
On impulse the other day, I bought some of those ‘stepped‘ conical drill bits for cutting holes in thin sheet (e.g. plastic bins). Blimey they are phenomenal... how I managed so long without these in my toolbox I don’t know.
Those at that price are great for plastic and thin sheet metal but that's your lot as I have a similar kit but no messing with pilot holes and step size chuck changing
I’m going to start batch 2 from tomorrow though it is going to be a busy day. Batch 2 will include an American Pale, two Saisons, a Belgian Tripel, and a Russian Imperial Stout. The Bock (actually a Doppelbock) will be in batch 3.
So tomorrow will be the American Pale and I decided to use the Burton water profile. It looks pretty insane!
Another good brew-day today. I brewed the American Pale as planned. I have to keg my latest batch of Summer Breeze next to free up the fermenter because I need it for today’s brew.
American Pale 5.25%
4.4Kg Pale malt
500g Malted wheat
100g Crystal 30
75 min mash at 150F
5g Magnum AA=15.3% 60 mins 10 IBUs
1/2 Protofloc tablet (10 mins)
20g Simcoe AA=13% at 10 mins 8 IBUs
20g Mosaic AA=11.4% at 10 mins 7 IBUs
Reduce temperature to 165F
20g Simcoe AA=13%
20g Mosaic AA=11.4%
Hop stand for 20 mins at 165F
23 litres in FV, OG=1046
1 pack of US-05 yeast
Dry hop on day 7
30g Simcoe
30g Mosaic
Keg on day 12, FG=1006
The American Pale is now sitting on a shelf in my brew-shed. Next brew Tuesday, a saison.
American Pale 5.25%
4.4Kg Pale malt
500g Malted wheat
100g Crystal 30
75 min mash at 150F
5g Magnum AA=15.3% 60 mins 10 IBUs
1/2 Protofloc tablet (10 mins)
20g Simcoe AA=13% at 10 mins 8 IBUs
20g Mosaic AA=11.4% at 10 mins 7 IBUs
Reduce temperature to 165F
20g Simcoe AA=13%
20g Mosaic AA=11.4%
Hop stand for 20 mins at 165F
23 litres in FV, OG=1046
1 pack of US-05 yeast
Dry hop on day 7
30g Simcoe
30g Mosaic
Keg on day 12, FG=1006
The American Pale is now sitting on a shelf in my brew-shed. Next brew Tuesday, a saison.
Also today I fitted Schrader valves to all my King Kegs, I kegged the Summer Breeze into a cornie, cleaned the beer lines, and bottled a few beers for sending out.
Enough for today I think.
Enough for today I think.
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Time for a beer then
Tomorrow I’ll be kegging my best bitter and will be brewing another batch of my “Goofie” saison. I’ll be making a couple of changes to the recipe (as always ), I’m ditching the Amarillo hops, increasing the amount of fresh orange peel, and I’ll be adding just a tad of acidulated malt. I’ll put up the recipe tomorrow.
I’m planning on using the same water profile as that for my Czech lager, low level of minerals overall with a higher proportion of sulphates.
), I’m ditching the Amarillo hops, increasing the amount of fresh orange peel, and I’ll be adding just a tad of acidulated malt. I’ll put up the recipe tomorrow.I’m planning on using the same water profile as that for my Czech lager, low level of minerals overall with a higher proportion of sulphates.
