Sorry my bad...I thought you was struggling for beer holding vessels!
Hazelwood Brewday
- Thread starter Hazelwood Brewery
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oh ha ha! Nope just dosh lol
Shop round for a sack of base malt...its worth trying local breweries as they sometimes will sell malt and hops.
My local brewery supply me with malt for £1kg. I just dropped them an email asking on the off chance once and they were very helpful.
moto748
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Sorry HB for hijacking your thread. Bowing out now 
No worries, I’m always happy to share!Sorry HB for hijacking your thread. Bowing out now
Lynx Brewery
Active Member
Brewing your Summer Breeze for the first time this morning, H.
(Is that allowed in mid November).
(Is that allowed in mid November).
Absolutely! I’m planning another batch myself in the next few days. Which version are you brewing?Brewing your Summer Breeze for the first time this morning, H.
(Is that allowed in mid November).
Lynx Brewery
Active Member
This one. I’ve just scaled it up a bit and added some Carapils.
Attachments
Ah, version 1. You probably don’t need the carapils, Vienna will give you plenty of body and sweetness. The flaked oats and torrified wheat will give the beer mouthfeel and plenty of head.
Later versions are less sweet and more hoppy but V1 is nice too.
Later versions are less sweet and more hoppy but V1 is nice too.
I’ve received feedback on the American Pale Ales competition.
I had received feedback in the previous APA competition that my submitted beer needed more punchy hop aroma and flavour so I did a bit of research (all in this thread, posts 1444-1470) and I used that learning to brew “Pilgrim”, the beer I submitted in the most recent APA competition.
The beer came 2nd. Feedback this time was more favourable with the following scores, averaged over four judges:
Aroma 9/12
Appearance 2/3
Flavour 16/20
Mouthfeel 3.5/5
General 8/10
Total 38.5/50
Of the accompanying feedback the comment that this beer had the best aroma is good news and I think confirms I’m on the right track.
I’ve previously put up a link to the recipe but for anyone wanting to have a look here it is again to save you having to search.
https://www.thehomebrewforum.co.uk/media/c827e09a-5f2c-4586-9c09-18261dab4ef7-jpeg.940/full
I had received feedback in the previous APA competition that my submitted beer needed more punchy hop aroma and flavour so I did a bit of research (all in this thread, posts 1444-1470) and I used that learning to brew “Pilgrim”, the beer I submitted in the most recent APA competition.
The beer came 2nd. Feedback this time was more favourable with the following scores, averaged over four judges:
Aroma 9/12
Appearance 2/3
Flavour 16/20
Mouthfeel 3.5/5
General 8/10
Total 38.5/50
Of the accompanying feedback the comment that this beer had the best aroma is good news and I think confirms I’m on the right track.
I’ve previously put up a link to the recipe but for anyone wanting to have a look here it is again to save you having to search.
https://www.thehomebrewforum.co.uk/media/c827e09a-5f2c-4586-9c09-18261dab4ef7-jpeg.940/full
Often there’s not much between the highest and lowest scores, it comes down to some small difference(s) somewhere.Dang! Beat me by 1.5 points
Yes. 1 point for flavour and 0.5 for mouthfeel. I’m not bitter
!
I’m starting today’s brewday update a little differently this morning. My RO machine needs a little maintenance because the de-ionisation crystals are exhausted. You can see here they are an orangey colour and better on the spoon after I removed them. They should be dark green, almost black.
This is the stuff I’m using, I bought enough for several refills. The first job was to remove the end cap and empty out the old crystals then strip down the unit to give it all a good rinse and dry ready to refill.
Fit the bits at the base of the tube, spoon in the new crystals, tap the unit to compress and settle the crystals, and reassemble the top. Job done.
I’ve now reattached the deionisation unit to the RO machine and will be collecting 28 litres of RO over the next 2-3 hours for today’s brew - Summer Breeze V2.4
Of course, this version of Summer Breeze has been tweaked a little. I’ll be giving it a softer water profile, reducing the bitterness a little, and changing the mash hops for something more flavoursome - I saw a presentation that suggests flavour compounds from mash hopping make it into the final beer.
Right, time for a coffee…
This is the stuff I’m using, I bought enough for several refills. The first job was to remove the end cap and empty out the old crystals then strip down the unit to give it all a good rinse and dry ready to refill.
Fit the bits at the base of the tube, spoon in the new crystals, tap the unit to compress and settle the crystals, and reassemble the top. Job done.
I’ve now reattached the deionisation unit to the RO machine and will be collecting 28 litres of RO over the next 2-3 hours for today’s brew - Summer Breeze V2.4
Of course, this version of Summer Breeze has been tweaked a little. I’ll be giving it a softer water profile, reducing the bitterness a little, and changing the mash hops for something more flavoursome - I saw a presentation that suggests flavour compounds from mash hopping make it into the final beer.
Right, time for a coffee…
28 litres of RO water has been collected, 20 litres will be used for the mash and 8 will be used for the sparge. Pre-treatment TDS and pH readings are 0 and 6.98 respectively (the water pH means nothing really, I just like to measure stuff!).
The water profile for this brew is going to be very rich in Chloride.
You need a little sulphate in the water to bring out the hops but otherwise it’s chloride all the way. I’ve added sodium chloride too as this will add chloride without adding more calcium which at 118ppm is enough I think. The taste threshold for sodium is supposed to be about 80ppm I think but I can detect it at lower levels and who wants salty beer.
Salts measured out and 20 litres of treated water is now heating to 148F.
Time to mill some grain and weight out the mash hops…
The water profile for this brew is going to be very rich in Chloride.
You need a little sulphate in the water to bring out the hops but otherwise it’s chloride all the way. I’ve added sodium chloride too as this will add chloride without adding more calcium which at 118ppm is enough I think. The taste threshold for sodium is supposed to be about 80ppm I think but I can detect it at lower levels and who wants salty beer.
Salts measured out and 20 litres of treated water is now heating to 148F.
Time to mill some grain and weight out the mash hops…
Metal ions in the mash are pro-oxidative and one of the major causes of oxidation in beer. They bond strongly to polyphenols so their effect is more of a concern in very hoppy beers. Alpha acids from hops in the mash “complex” the metal ions reducing the amount that gets through to the final product. In effect, mash hopping helps to stave off oxidation.
It also seem that hop flavour from mash hopping can survive through the brewing process, I suspect in the form of bound thiols which are non-volatile and released as flavour through bio-transformation in the fermenter. This last bit suggesting the mechanism may be bound thiols is my hypothesis and not gleaned from published research but it is plausible.
Brewnaldo
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Do you account for much in the way of bitterness contribution from anything the comes out of the hops making it to the boil? Are you selecting mash hops based on flavour or are they simply there to facilitate this chemical witchcraft of which you speak? Sacraficial hops.....?
