....you bought a spectacular new drinking hat to go with your new tot!
Despite being tempted to model it I know I’d get covered in wort.
....you bought a spectacular new drinking hat to go with your new tot!
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As you can see I don't have much head room let to be diluting it.
I pitched a good healthy starter which I made up during the week. Decanted and added 1.5 litres of the wort last night.
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Did you boil the wort before putting it into the Jerry can?I learned a new lesson today. In the past I’ve used dried malt extract to make the wort for my yeast starter. I don’t much like using it though because it’s quite expensive and I always manage to spill some - mucky stuff to clean up.
Making a small volume of wort on the hob is easy and I’ve loads of grain so this is what I now do. Last time I thought it might save a bit of effort if I made a larger batch and put some away for next time.
Today is “next time”. The plastic Jerry has blown out significantly and on opening it I smell vinegar. These Jerry cans have no oxygen barrier and I’m assuming that’s where I went wrong.
So guess what...
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Did you boil the wort before putting it into the Jerry can?
Glass doesn't always work either!!
I normally keep back the last litre or so at the bottom of the boiler put it in a killner jar and fridge it so I can boil it for a starter next time.
2 brews ago I had a bit much for the killner so filled a flip top bottle as well, this had a fair bit of break material in it though.
Being Xmas there wasn't any room in the fridge for the bottle, not to worry I'll put it in later when there's room.
2 weeks later when making a starter I remembered it!
When I popped the lid it went everywhere, the ceiling, the walls the windows, the units, the new blinds, etc etc.
It didn't help that it had the break material in it.
Until that moment I didn't think it was possible to get 5 litres into a 500ml bottle!
In future it's going to be pet bottles in the freezer.
Yeah surprisingYes, I boiled it for about 40 minutes if I remember correctly and then put it in the jerry hot, made sure there was no air in the jerry including the hollow handle, and squeezed the jerry so the wort was overflowing as I screwed on the lid. Don’t think I could have done much more other than use a glass bottle of course!
Ah! I shall watch with interest...I fancy a go at the Tripel but would have gone with dry yeast...
Also the batch of Summer Breeze is bubbling at full throttle.
So many beers,so little time, so few fermenting vessels...This batch of the Tripel has been made with dry yeast although I made a starter from it. I’ll let you know how it turns out.
Summer Breeze reaches it’s best at about six weeks conditioned. It’s nice sooner but you’ll notice a difference from about 4 weeks. Best get another batch on!
So many beers,so little time, so few fermenting vessels...
What brand of Vienna malt did you use. I used crisp from geterbrewed. I just dry hopped mine. Nice smell from the fermentorAll prepped for tomorrow.
This batch of Summer Breeze (2nd batch using the suspect malt) finished at 1010 rather than the expected 1008 so together with the lower OG, will end up at 4.5%.
Now that sacks of Vienna are available again I’m expecting my next batch of Summer Breeze (planned for the 9th) to be more like previous batches.
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