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I do the cleaning the day before and rack into bottling bucket. Next day just sanitise bottles/kegs and fill them.
@MyQul how to MJ Californian yeast beer turn out in the end? I just pitched the yeast in a common about 36 hours ago and no sign of fermentation yet. I rehydrated the yeast which looked fine, pitched at 20c and set the inkbird for 17.5. My kitchen is so cold at the moment its gone down to 16.7 and the heat mat is struggling!! may nip it into the spare room later when SHMBO goes out?
I'm brewing this tommorow
Brewers Daughter Bitter
Original Gravity (OG): 1.041 (ðP): 10.2
Final Gravity (FG): 1.010 (ðP): 2.6
Alcohol (ABV): 4.03 %
Colour (SRM): 6.9 (EBC): 13.5
Bitterness (IBU): 28.6 (Tinseth)
3.36kg Lager Malt
238g Crystal 60
194g Torrified Wheat
182g Biscuit
16.5g Styrian Dana (10.8% Alpha) @ 60 Minutes (Boil)
24g East Kent Golding (6.5% Alpha) @ 10 Minutes (Boil)
Single step Infusion at 66ðC for 60 Minutes. Boil for 60 Minutes
Fermented at 20ðC with Fullers yeast
I've just crushed the grain. I cranked the bridle down as far as I could feasibly go. The crush is fairly fine. Finer than what I usually get from GEB and definately much finer than the brew I made two weeks ago.
I have had a few problems with my mats recently. Not sure what but I just put another on top and now working again.@MyQul how to MJ Californian yeast beer turn out in the end? I just pitched the yeast in a common about 36 hours ago and no sign of fermentation yet. I rehydrated the yeast which looked fine, pitched at 20c and set the inkbird for 17.5. My kitchen is so cold at the moment its gone down to 16.7 and the heat mat is struggling!! may nip it into the spare room later when SHMBO goes out?
@MyQul how to MJ Californian yeast beer turn out in the end? I just pitched the yeast in a common about 36 hours ago and no sign of fermentation yet. I rehydrated the yeast which looked fine, pitched at 20c and set the inkbird for 17.5. My kitchen is so cold at the moment its gone down to 16.7 and the heat mat is struggling!! may nip it into the spare room later when SHMBO goes out?
Used to be an exercise mat from Lidl ... :thumb:
... and now I have no problem with the Heat Mat in the garage with temperatures as low as 4 degrees! :thumb:
The photo is my own milled grain size; roughly the same as above and definitely not "flour". :thumb:
When serving dinner my Mum often asked "How much gravy do you want; one lump or two?" :whistle:
Have you used Dana before?,i have an all Dana brew on the go.Brewing this tommorow
Gaslight & Ghosts Lager Style Pale Ale
Original Gravity (OG): 1.042 (ðP): 10.5
Final Gravity (FG): 1.010 (ðP): 2.6
Alcohol (ABV): 4.24 %
Colour (SRM): 3.4 (EBC): 6.7
Bitterness (IBU): 26.4 (Tinseth)
81.2% Lager Malt 3.4kg
11.94% Vienna 500g
4.78% Cara Blonde 200g
2.08% Carapils (Dextrine) 87g
20g Styrian Dana (10.8% Alpha) @ 60 Minutes (Boil)
25g g/L Hallertau Mittlefrueh (3% Alpha) @ 1 Minutes (Boil)
25g g/L Hallertau Mittlefrueh (3% Alpha) @ 0 Minutes (Boil)
Single step Infusion at 66ðC for 60 Minutes. Boil for 60 Minutes
Pitching Temp 17C. Fermented at approx 20ðC with Nottingham Ale Yeast
Have you used Dana before?,i have an all Dana brew on the go.
Ah ok ta:)I've used it a number of times but only for bittering
Difference Engine Pale Ale 5L
Original Gravity (OG): 1.048 (ðP): 11.9
Final Gravity (FG): 1.012 (ðP): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 6.1 (EBC): 12.1
Bitterness (IBU): 30.3 (Tinseth)
1.3kg Lager Malt
76g Caramunich I
76g CaraBlonde
11g First Gold (6.8% Alpha) @ 20 Minutes (Boil)
6g/L First Gold (6.8% Alpha) @ 10 Minutes (Boil)
6 g/L First Gold (6.8% Alpha) @ 1 Minutes (Boil)
Single step Infusion at 66ðC for 60 Minutes. Boil for 20 Minutes
Fermented at 20ðC with CML Real Ale yeast slurry
I'm doing this as a no sparge so have added 25% extra grain and am only going to do a 20min boil as a bit of an experiment
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