It's a great yeast, I agree. It's sort of become my house yeast. Ferment it high ~ nice fruity flavour, low, and its just mildly fruity so its quite versatile. Really reliable as well, and attenuates well.
marshbrewers brewdays
- Thread starter marshbrewer
- Start date
Help Support The Homebrew Forum:
It's a great yeast, I agree. It's sort of become my house yeast. Ferment it high ~ nice fruity flavour, low, and its just mildly fruity so its quite versatile. Really reliable as well, and attenuates well.
Boil on. Pre boil gravity was 1035, recipe says 1037, so not a million miles away.
In the FV now, sat in an ice bath. Its 1040 OG, which is below target but will give 4% lager / kolsch after priming. Will pitch later tonight when the temp has dropped to around 12.
Water bath says 16.5°, wort about 18°, so it's dropping about 3° an hour, so I've pitched the yeast, 2 packs of CML Kolsch By the time it's rehydrated and got going it will be about right. One of the heat only inkbirds is set up with a 25w fishtank heater all set to keep it within 0.5° of 12. It's not forecast to be above that for the next week, so it's all looking good
Today, its a stout - a recipe that I took from brewers friend, and was a Coopers Best Extra Stout clone. This was modified to suit what I had in the cupboard. Then modified again to make it more of a 'user upper', so I didn't have lots of fag ends of malts and hops kicking around.
Then Monkey (our youngest daughter) announced that it wasn't take a toy to school day, but take your parents toy into school and then they come in and talk about it. So I need to be at her primary for 1.30. Then I realised I had agreed to pop into Grimsby to get stuff for tea, and that I needed to pick up some Notty yeast from Wilko as I had nothing suitable in. So, its a bit of a rushed job today. Anyhows, the following has been mashing for 105 mins (rather than the planned 90 ~ went to Town during the mash!) and is now draining as the sparge water heats;
Title: East Street Best Extra Stout
Brew Method: All Grain
Style Name: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Boil Size: 24.9 liters
Boil Gravity: 1.048
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.062
Final Gravity: 1.013
ABV (standard): 6.5%
IBU (tinseth): 42.29
SRM (morey): 44.43
FERMENTABLES:
2.16 kg - United Kingdom - Golden Promise (38.5%)
2.158 kg - United Kingdom - Lager (38.5%)
0.421 kg - United Kingdom - Roasted Barley (7.5%)
0.325 kg - United Kingdom - Dark Crystal 80L (5.8%)
0.105 kg - United Kingdom - Chocolate (1.9%)
0.14 kg - United Kingdom - Crystal 60L (2.5%)
0.302 kg - Flaked Barley (5.4%)
HOPS:
20 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 23.2
28 g - Bramling Cross, Type: Pellet, AA: 6.5, Use: Boil for 30 min, IBU: 19.09
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 105 min, Amount: 15.9 L
2) Sparge, Temp: 78 C, Time: 15 min, Amount: 16.7 L
Starting Mash Thickness: 3 L/kg
YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry
Then Monkey (our youngest daughter) announced that it wasn't take a toy to school day, but take your parents toy into school and then they come in and talk about it. So I need to be at her primary for 1.30. Then I realised I had agreed to pop into Grimsby to get stuff for tea, and that I needed to pick up some Notty yeast from Wilko as I had nothing suitable in. So, its a bit of a rushed job today. Anyhows, the following has been mashing for 105 mins (rather than the planned 90 ~ went to Town during the mash!) and is now draining as the sparge water heats;
Title: East Street Best Extra Stout
Brew Method: All Grain
Style Name: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Boil Size: 24.9 liters
Boil Gravity: 1.048
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.062
Final Gravity: 1.013
ABV (standard): 6.5%
IBU (tinseth): 42.29
SRM (morey): 44.43
FERMENTABLES:
2.16 kg - United Kingdom - Golden Promise (38.5%)
2.158 kg - United Kingdom - Lager (38.5%)
0.421 kg - United Kingdom - Roasted Barley (7.5%)
0.325 kg - United Kingdom - Dark Crystal 80L (5.8%)
0.105 kg - United Kingdom - Chocolate (1.9%)
0.14 kg - United Kingdom - Crystal 60L (2.5%)
0.302 kg - Flaked Barley (5.4%)
HOPS:
20 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 23.2
28 g - Bramling Cross, Type: Pellet, AA: 6.5, Use: Boil for 30 min, IBU: 19.09
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 105 min, Amount: 15.9 L
2) Sparge, Temp: 78 C, Time: 15 min, Amount: 16.7 L
Starting Mash Thickness: 3 L/kg
YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry
Back from school, and sitting on the tiny chairs. Lol. The 1980's matchbox Ford Escort went down a storm.
Mash schedule ended up being;
Infusion Mash (While I went to town) @ 65 - 105 mins
Batch Sparge @ 70 - 15 mins
Batch Sparge 2 (while I went to school) @ 70 - 30 mins
It will be interesting to see what extract efficiency I get.
Mash schedule ended up being;
Infusion Mash (While I went to town) @ 65 - 105 mins
Batch Sparge @ 70 - 15 mins
Batch Sparge 2 (while I went to school) @ 70 - 30 mins
It will be interesting to see what extract efficiency I get.
![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)
So I somehow got 20L rather than 19, so the OG was 1060. A bit of reverse calculation suggests if I hadn't somehow got the extra litre, it would have been 1063, which is about bang on. Immersion chiller got it down to 21° so I pitched the Wilko Nottingham. Fermenting fridge set to 20°. Sample tasted great, but fairly bitter for the style. We'll see!
Dutto
Landlord.
For me, most of the Stouts are a bit too sweet anyway so I'd see that as a plus and hope that it stayed there.
That's a really good point, I probably should routinely be doing that ~ measuring temp at the end of each mash / sparge stage, but I didn't. That's another good idea for modification to the brew day sheet ~ as I slowly get my technique sorted I'm having to write more and more notes into the 'other info' box, so I think I am heading towards my own sheet that records what I need to record. What I can tell you is that when I did one of Ron Pattinson's historic recipes that had a 2 hour mash, and did check the temperature because I'd never mashed that long, the tun lost about 3-4 deg C. Notty being Notty, I guess it will chew through each and everything that is there, so if the lower temps resulted in more fermentables, it could be a bit of a headbanger!
Glad you're enjoying the thread.
Glad you're enjoying the thread.
Stout safely fermenting away, as is my historic lager / kolsch hybrid. As I don't have any fermenting capacity left (I've run out if inkbirds!), it looks like a week or so if tidying up and tinkering. I need to de-label two brews worth if bottles. Oh joy. That should keep me occupied. 
Bang!
I think my stout may have started fermenting. Today, I shall mainly be cleaning the inside of a fridge....
I think my stout may have started fermenting. Today, I shall mainly be cleaning the inside of a fridge....
Finally bottled my Barkley Perkins 'kolsch' today, which had been in the FV just over 7 weeks! The last few weeks were at garage temps to f around 7° so I hope its had time to pseudo 'lager'. It's clear as a bell - the photo doesn't do it justice, but if you look carefully, you can see the full shadow on the worktop through the beer. Tastes lovely and Saaz. Mmmmm....
Batch primed, bottled and sat a 18° in the brew fridge to carb up.
Batch primed, bottled and sat a 18° in the brew fridge to carb up.
Barkley Perkins Kolsch one week at 18 to carb up, then brewing fridge at 3° for just over a week to start to 'lager'. It will have longer, but I've cracked open a couple tonight. This is absolutely fantastic. Very very tasty, noble hop bitterness in the finish and smashing Saaz taste with a slightly sweet smell and initial malty mouth feel. I could drink this all night.
Today, I shall be brewing a Ron P recipe ~ 1939 Barklay Perkins Sparkling Beer, but fermenting it with CML Cali common yeast (doubled up) @ 14 degrees, then lagering it for a few weeks.. Mash is on!
To be honest, I'm not sure I'd lager it in the FV next time. I'd give it what it needed to reach FG at these low temps (about 3 weeks), cold crash it for a few days then bottle it and lager it in the bottle. But it isn't unusual to crash it in the FV and leave it there for a few weeks to lager, from what I understand.
Dutto
Landlord.
With the ambient temperatures in my garage due to drop down to a maximum possible of 6*C over the next week or so, how "low" will you be taking the bottle temperature for the "lagering"?
I aim for 4°, as that's as low as my fridge can comfortably go. However, this time of year, if be tempted just to leave them at ambient temps as you say. It was a bit warmer when I brewed the batch above, so in the fridge they went!
So, back to today's brew, 1939 Barklay Perkins Sparkling Beer.
Recipe was for 21L @ 1048, I got 20.5L @ 1049 so fairly close. Looks and tastes interesting, think this is going to be an interesting faux lager. It's in the fridge now cooling to pitching temp. I'm going to pitch at 20° with the cooling in to rapidly get it down to 14°
Recipe was for 21L @ 1048, I got 20.5L @ 1049 so fairly close. Looks and tastes interesting, think this is going to be an interesting faux lager. It's in the fridge now cooling to pitching temp. I'm going to pitch at 20° with the cooling in to rapidly get it down to 14°
