Target OG was 1.064, and I hit 1.063, which I'm happy with. Crap photo, but unless my memory is playing tricks on me, it's a bit light (although not as light as it looks in the photo). Now sat at 13°, with 4 packs (yikes!) of S-23 in it.
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48 hours @ 12°c later and there isn't any airlock activity. I'm not going to open it, I'll just have to trust it will get going eventually. Blooming lager yeasts 
Approaching 72 hours and still nothing.
I'll give it to 96 hours before opening the FV and having a peek. Is s23 quite laggy?
I'll give it to 96 hours before opening the FV and having a peek. Is s23 quite laggy?
No airlock activity so I had a peek. There is some activity on the top of the wort so thats good enough for me. The whiff that came out of the FV was maybe a little acidic, but that could have been the CO2 and my paranoia. Either way, there is nothing I can do about it now.
I have raised the temp of the fermentation fridge to 14° as I notice it was on 12° (not 13 as I previously stated), which is right at the bottom of S-23's range (which I had foolishly thought was 8°c). I'll just leave it for 10 days now, the ramp it uf for the last few.
I have raised the temp of the fermentation fridge to 14° as I notice it was on 12° (not 13 as I previously stated), which is right at the bottom of S-23's range (which I had foolishly thought was 8°c). I'll just leave it for 10 days now, the ramp it uf for the last few.
Is that not 1065 i thought the scale goes up in two's
That was a photo taken later on, when I pitched the yeast, by which time the sample had cooled significantly due to it being near zero outside. I think it had cooled to 14°, so hydrometer temperature correction calculator says about 1.064, which fits as the temp corrected reading when it was warm came back as the same, if you see what I mean
I do really hate that hydrometer, though, the coloured bands don't all seem to correspond with values and confuse things; I really must get a better one.
I do really hate that hydrometer, though, the coloured bands don't all seem to correspond with values and confuse things; I really must get a better one.
Sunday, I brewed my first attempt at a sort of "inspired by but not the same as" the original early 90's Hobgoblin.
Which will be a feet as I can barely remember drinking it. Daft idea really.
So here it is;
Shagfoal
6.0%
62% efficiency
Batch Volume: 20 L
Boil Time: 60 min
Original Gravity: 1.059
Final Gravity (Adv): 1.013
IBU (Tinseth): 37
BU/GU: 0.63
Colour: 43.5 EBC
Mash
Temperature — 67 °C — 60 min
Malts (5.975 kg)
3.453 kg (55.9%) — Simpsons Pale Ale Golden Promise — Grain — 5 EBC
1.951 kg (31.6%) — Crisp Plumage Archer Malt — Grain — 4 EBC
451 g (7.3%) — Crisp Medium Crystal 240 — Grain — 265 EBC
79 g (1.3%) — Thomas Fawcett Roasted Barley — Grain — 1200 EBC
41 g (0.7%) — Thomas Fawcett Chocolate Malt — Grain — 1000 EBC
Other (200 g)
200 g (3.2%) — Sugar, Muscovado — Sugar — 49.5 EBC — Boil
Hops (121 g)
15 g (8 IBU) — East Kent Goldings (EKG) 5% — Boil — 60 min
15 g (7 IBU) — Fuggles 4.5% — Boil — 60 min
75 g (18 IBU) — Fuggles 4.5% — Boil — 15 min
16 g (4 IBU) — East Kent Goldings (EKG) 5% — Boil — 15 min
Miscs
1.63 g — Epsom Salt (MgSO4) — Mash
5 ml — Phosphoric Acid 85% — Mash
1.36 g — Epsom Salt (MgSO4) — Sparge
4.58 ml — Phosphoric Acid 85% — Sparge
Yeast
1 pkg — Fermentis S-33 SafBrew Ale 70%
1 pkg — Danstar Nottingham 75%
Fermentation
Primary — 20 °C — 14 days
Water Profile
Ca2+
90
Mg2+
15
Na+
52
Cl-
35
SO42-
74
HCO3-
265
OG was a point higher than planned, and I lost a lot to trub again. I actually poured the trub into a demijohn so I will recover the wort for starters once it's settled. Wort tasted promising, but the colour isnt what I hoped for. More tinkering needed, me thinks.
Which will be a feet as I can barely remember drinking it. Daft idea really.
So here it is;
Shagfoal
6.0%
62% efficiency
Batch Volume: 20 L
Boil Time: 60 min
Original Gravity: 1.059
Final Gravity (Adv): 1.013
IBU (Tinseth): 37
BU/GU: 0.63
Colour: 43.5 EBC
Mash
Temperature — 67 °C — 60 min
Malts (5.975 kg)
3.453 kg (55.9%) — Simpsons Pale Ale Golden Promise — Grain — 5 EBC
1.951 kg (31.6%) — Crisp Plumage Archer Malt — Grain — 4 EBC
451 g (7.3%) — Crisp Medium Crystal 240 — Grain — 265 EBC
79 g (1.3%) — Thomas Fawcett Roasted Barley — Grain — 1200 EBC
41 g (0.7%) — Thomas Fawcett Chocolate Malt — Grain — 1000 EBC
Other (200 g)
200 g (3.2%) — Sugar, Muscovado — Sugar — 49.5 EBC — Boil
Hops (121 g)
15 g (8 IBU) — East Kent Goldings (EKG) 5% — Boil — 60 min
15 g (7 IBU) — Fuggles 4.5% — Boil — 60 min
75 g (18 IBU) — Fuggles 4.5% — Boil — 15 min
16 g (4 IBU) — East Kent Goldings (EKG) 5% — Boil — 15 min
Miscs
1.63 g — Epsom Salt (MgSO4) — Mash
5 ml — Phosphoric Acid 85% — Mash
1.36 g — Epsom Salt (MgSO4) — Sparge
4.58 ml — Phosphoric Acid 85% — Sparge
Yeast
1 pkg — Fermentis S-33 SafBrew Ale 70%
1 pkg — Danstar Nottingham 75%
Fermentation
Primary — 20 °C — 14 days
Water Profile
Ca2+
90
Mg2+
15
Na+
52
Cl-
35
SO42-
74
HCO3-
265
OG was a point higher than planned, and I lost a lot to trub again. I actually poured the trub into a demijohn so I will recover the wort for starters once it's settled. Wort tasted promising, but the colour isnt what I hoped for. More tinkering needed, me thinks.
Yesterday, I had the second go with brewing with my homemade thermopot mash tun. The last time I did this, I had changed the standard Burco tap on my boiler with the ball valve from my old cool box mash tun, and it blocked with hops. This time, I added my bazooka filter from the old tun to the boiler, and it worked a treat.
I also got hold of some proper platinum cured tubing and made up a qd underletting set up. I batch sparged with this as well.
I didn't get near my usual extract efficiency, so I need to make a fly sparging arm for my new tun as the old one doesn't fit due to going from a rectangular tun to a circular one.
The recipe was a Summit Bitter with a hefty 100g hop stand.
Used the immersion chiller to get down to hip stand temps (around 70°c) the the hops added and it was left to cool naturally overnight.
4.1%
Batch Volume: 20 L
Boil Time: 60 min
Original Gravity: 1.040
Final Gravity (Adv): 1.009
IBU (Tinseth): 63 ( calculated, probably less because Summit hops are old)
Colour: 15.8 EBC
Mash
Strike Temp — 73.6 °C
Infusion — 64 °C — 90 min (Actually hit 62°c so need to adjust my equipment profile for the new tun)
Malts (5.08 kg)
4.08 kg (80.3%) — Crisp Chevallier Pale Ale — Grain — 7.9 EBC
500 g (9.8%) — Corn, Flaked — Grain — 2.6 EBC
300 g (5.9%) — Muntons Wheat Malt — Grain — 4.3 EBC
140 g (2.8%) — Crisp Light Crystal 150 — Grain — 170 EBC
60 g (1.2%) — Thomas Fawcett Crystal Malt — Grain — 118 EBC
Hops (165 g)
25 g (37 IBU) — Summit (Whole) 14% — Boil — 60 min
40 g (6 IBU) — Fuggles 4.5% — Boil — 5 min
100 g (20 IBU) — Summit (Whole) 14% — Aroma — hopstand
Yeast
1 pkg — Mangrove Jack's M36 Liberty Bell 76.5%
Fermentation
Primary — 20 °C — 0 days
I also got hold of some proper platinum cured tubing and made up a qd underletting set up. I batch sparged with this as well.
I didn't get near my usual extract efficiency, so I need to make a fly sparging arm for my new tun as the old one doesn't fit due to going from a rectangular tun to a circular one.
The recipe was a Summit Bitter with a hefty 100g hop stand.
Used the immersion chiller to get down to hip stand temps (around 70°c) the the hops added and it was left to cool naturally overnight.
4.1%
Batch Volume: 20 L
Boil Time: 60 min
Original Gravity: 1.040
Final Gravity (Adv): 1.009
IBU (Tinseth): 63 ( calculated, probably less because Summit hops are old)
Colour: 15.8 EBC
Mash
Strike Temp — 73.6 °C
Infusion — 64 °C — 90 min (Actually hit 62°c so need to adjust my equipment profile for the new tun)
Malts (5.08 kg)
4.08 kg (80.3%) — Crisp Chevallier Pale Ale — Grain — 7.9 EBC
500 g (9.8%) — Corn, Flaked — Grain — 2.6 EBC
300 g (5.9%) — Muntons Wheat Malt — Grain — 4.3 EBC
140 g (2.8%) — Crisp Light Crystal 150 — Grain — 170 EBC
60 g (1.2%) — Thomas Fawcett Crystal Malt — Grain — 118 EBC
Hops (165 g)
25 g (37 IBU) — Summit (Whole) 14% — Boil — 60 min
40 g (6 IBU) — Fuggles 4.5% — Boil — 5 min
100 g (20 IBU) — Summit (Whole) 14% — Aroma — hopstand
Yeast
1 pkg — Mangrove Jack's M36 Liberty Bell 76.5%
Fermentation
Primary — 20 °C — 0 days
Today, I was brewing..... A grain bin for my base malts, with a compartment for Chevallier, one for Maris Otter and one for Mild malt, or as Crisp insist on calling it, Vienna.
Nearly finished.
Nearly finished.
Looks amazing - what’s the material?
Galvanized steel.
Oneflewover
Landlord.
Should keep rodents at bay
Aye, that is exactly the plan. Living in a rural location, mice are a given, and I'm always catching them in the traps or they are taking baits. I sort of live in dread of a smart one realising that there is the best part of 75kg of yummy malt in chewable plastic containers 
Once the lid is on, I can't see any rodent getting in, which is exactly what the kit is designed for (all be it for smallholders to use for animal feed).
It's an afternoons work to assemble!
Once the lid is on, I can't see any rodent getting in, which is exactly what the kit is designed for (all be it for smallholders to use for animal feed).
It's an afternoons work to assemble!
Dutto
Landlord.
In Scotland we lived in an old cottage that had a mouse problem.
One morning I discovered a single mouse leg in the trap under the sink …
… and within a week, we caught a three-legged mouse!
Persistent little beggars aren’t they!
They are, and they seem to come in waves. I'll get nothing in the traps or any bait nibbled for ages then all of a sudden the bait is nibbled down to nothing and they are literally throwing themselves into the traps.Persistent little beggars aren’t they!
Finished, and filled with malt.
Very nice indeed!
Thanks. I'm very, very slowly getting my garage / brewery set up how I want it.
Next up is to teach myself how to weld stainless using a Mig welder; not for brewing vessels or anything but for the stands it sits on that are currently made from wood. Why Mig? Because I've got one from when I used to be into Series landys.
Pennine
Landlord.
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It's nicer than every homebrew shop I have ever been in.Thanks. I'm very, very slowly getting my garage / brewery set up how I want it.
Next up is to teach myself how to weld stainless using a Mig welder; not for brewing vessels or anything but for the stands it sits on that are currently made from wood. Why Mig? Because I've got one from when I used to be into Series landys.
You should get yourself a mill and store it whole.
Attempted my first Saison! today. Thing is, I don't really know what I'm doing so I used a recipe I'd had success with brewing a Belgian golden ale, but swapped out the yeast, and swapped the hops out for Hallertau Blanc.
I thought it would be an ideal 5.5%, but have forgot to account for the increased attenuation of CML Wallonia yeast, which I suspect is Belle Saison so if it ferments out to the predicted gravity, it will be about 7%! It won't really drop to .994 will it?!?
No idea what this will be like.
Vitals
Original Gravity: 1.047
Final Gravity: 0.994
IBU (Tinseth): 20
BU/GU: 0.42
Colour: 11.2 EBC
Mash
Strike Temp — 76.2 °C
Infusion — 66 °C — 60 min
Malts (4 kg)
4 kg (87%) — Crisp No19 Floor Malted Maris Otter Malt — Grain — 6.2 EBC
Other (600 g)
600 g (13%) — Lyle's Golden Syrup — Sugar — 25 EBC — Boil
Hops (25 g)
10 g (13 IBU) — Hallertau Blanc 10.5% — Boil — 60 min
15 g (7 IBU) — Hallertau Blanc 10.5% — Boil — 10 min
I thought it would be an ideal 5.5%, but have forgot to account for the increased attenuation of CML Wallonia yeast, which I suspect is Belle Saison so if it ferments out to the predicted gravity, it will be about 7%! It won't really drop to .994 will it?!?
No idea what this will be like.
Vitals
Original Gravity: 1.047
Final Gravity: 0.994
IBU (Tinseth): 20
BU/GU: 0.42
Colour: 11.2 EBC
Mash
Strike Temp — 76.2 °C
Infusion — 66 °C — 60 min
Malts (4 kg)
4 kg (87%) — Crisp No19 Floor Malted Maris Otter Malt — Grain — 6.2 EBC
Other (600 g)
600 g (13%) — Lyle's Golden Syrup — Sugar — 25 EBC — Boil
Hops (25 g)
10 g (13 IBU) — Hallertau Blanc 10.5% — Boil — 60 min
15 g (7 IBU) — Hallertau Blanc 10.5% — Boil — 10 min
