January Brew and Swap

[SMP Brewery]

Well my brew went without a hitch until I came to put my first hop addition of Harlequin (which I was going to pair with Azzacca) and went to the freezer and no Harlequin to be found, why I thought I’d got some haven’t a clue so had to do a bit of on the hoof re jigging so it was still roughly 60 IBU’s ended up 2 points down at 1.064 I can live with that.

 

[Tess Tickle's Brewery]

I think it's been a good brew day for everyone today!

 

[pilgrimhudd]

The national grid must have been struggling!

 

[Mayor of Simpleton]

I think it's been a good brew day for everyone today!

Mostly without incident. Note to self. Don't put your scales on the hob to weigh stuff just in case you accidentally switch it on.

 

[Stu's Brews]

The national grid must have been struggling!

I hope no-one plugged in an EV at the same time...

 

[Justin Dean]

Love black ipa

 

[Tess Tickle's Brewery]

Hey guys.

Please could someone put my mind at rest?

I'm going to send my three sendees a bottle conditioned beer I think.

I can see my first bottled batch is starting to drop bright, and I'm super worried that when I send my second batch through the post it's going to make it murky and taste horrible. I know the solids will drop out in the sendees' fridge but it'll still be hazy.

 

[Stu's Brews]

Hey guys.

Please could someone put my mind at rest?

I'm going to send my three sendees a bottle conditioned beer I think.

I can see my first bottled batch is starting to drop bright, and I'm super worried that when I send my second batch through the post it's going to make it murky and taste horrible. I know the solids will drop out in the sendees' fridge but it'll still be hazy.

If it's settled bright once then there should be no problems with it settling out after posting once it's had day or two in the fridge.

 

[Tess Tickle's Brewery]

Ah ok, thanks Stu.

To test it I've actually bottled two of my first batch in clear bottles. After a couple of weeks I'm going to deliberately cloud one up and see how long it takes to get back to normal again. I'm extremely paranoid lol

 

[Stu's Brews]

Ah ok, thanks Stu.

To test it I've actually bottled two of my first batch in clear bottles. After a couple of weeks I'm going to deliberately cloud one up and see how long it takes to get back to normal again. I'm extremely paranoid lol

Sounds like a good plan!

 

[Mayor of Simpleton]

Well that fermented out quick - less than 4 days. I used a dried Kolsch yeast which was supposed to have a long lag phase.

 

[Nottsbeer]

Well that fermented out quick - less than 4 days. I used a dried Kolsch yeast which was supposed to have a long lag phase.View attachment 80575

I've used US05 and it has flatlined at 1.019 from 1.062 after 4 days. Taking into account disturbance on the ispindle (usually 3 pts), this has finished higher than expected. Normally I wouldn't be too concerned, but my last brew finished higher than expected and I now have a batch of gushers!! I was going to dry hop tomorrow, what's people's thoughts on chucking in the rest of the pack of the yeast I had at the same time? As this is around a 12l batch I only used around half a pack (or a touch over).

 

[Stu's Brews]

I've used US05 and it has flatlined at 1.019 from 1.062 after 4 days. Taking into account disturbance on the ispindle (usually 3 pts), this has finished higher than expected. Normally I wouldn't be too concerned, but my last brew finished higher than expected and I now have a batch of gushers!! I was going to dry hop tomorrow, what's people's thoughts on chucking in the rest of the pack of the yeast I had at the same time? As this is around a 12l batch I only used around half a pack (or a touch over).

What FG were you expecting? Have you checked the gravity with a hydrometer or similar to confirm the iSpindel is reading correctly?

If it has stalled out then you could try rousing the yeast back into suspension (or pitch more as you suggest) and raising the temperature a couple of degrees to help it finish out.

 

[Nottsbeer]

What FG were you expecting? Have you checked the gravity with a hydrometer or similar to confirm the iSpindel is reading correctly?

If it has stalled out then you could try rousing the yeast back into suspension (or pitch more as you suggest) and raising the temperature a couple of degrees to help it finish out.

Brewfather predicts 1.011 with this yeast. I'm probably over concerned, and normally I'd not worry....only thinking about this one because of my last batch which is more like champagne . Not checked the gravity as I try not to disturb the beer. Temp is set to 19.5 so upping it to 21 is good shout. If chucking in the rest of the pack won't cause any issues I'll do that. I always check the gravity when bottling (pre prime) and a general 3pt difference between the ispindle and hydrometer is typical for me (tho naturally this could always be bigger on this batch). Cheers

 

[Tess Tickle's Brewery]

I used US-05 too and my batch is staying around 1.024 so I've turned it up a degree. My earlier batch finished at 1.010.

Was gonna bottle it on Sunday but I haven't even dry-hopped yet.

I have a hunch I may have underpitched the yeast just a teeny bit.

 

[Hazelwood Brewery]

I also used US-05 but I won’t know the FG until Sunday when I keg it, by then it will have been fermenting 12 days.

 

[Stu's Brews]

Just to be different I didn't use US-05

I used Wyeast 1056 as that is my default for an American IPA. Just checked the gravity and after 4 days it's reached 1.014 so only two points away from my expected FG. Raised temp to 21degC to finish off and diacetyl rest.

Tasting pretty good so far. A lot of spicy malt character but with the hop flavours and bitterness poking through. Looking forward to seeing what it is like after dry hopping and conditioning.

 

[Tess Tickle's Brewery]

Isn't that chico as well or have I made that up?

My first one tastes like overwhelming apricot - good job I'm not sending that one lol. Very tasty though.

 

[SMP Brewery]

Mine had stopped bubbling so measured the gravity and it too is stuck at 1.020! Gave it a taste though and it was lovely, my dilemma is what to do now.. I’m going to give it a shake and raise the temp to 22 as was planned but then I was going to reduce it to 15 and dry hop for 3 days, the problem is my hops are suspended waiting to be dropped in, and I fear they might be overpowering now..
If it sticks at 1020 then there is some reclaimed Saison yeast I could try.. Which would be interesting

 

[Stu's Brews]

Isn't that chico as well or have I made that up?

My first one tastes like overwhelming apricot - good job I'm not sending that one lol. Very tasty though.

Yeah, I think they are both derived from the Chico strain. The only purported difference is that Wyeast 1056 is liquid.