pennine's brewdays

[Pennine]

229 - Baltic Porter
13l batch - 1.078/1.017 - Iterated Mash - boil 60 min

I had those two small batches brewed with diamond lager and s-189 that I dumped their yeast cakes into this one. Was actively fermenting immediately.

Amt​	Name​	%/IBU​
2.00 kg​	Vienna (Proximity) (6.9 EBC)​	43.5 %​
1.50 kg​	Pale Ale (Proximity) (6.9 EBC)​	32.6 %​
0.50 kg​	Munich I (Weyermann) (14.0 EBC)​	10.9 %​
0.35 kg​	Caramel Malt - 60L (Briess) (118.2 EBC)​	7.6 %​
0.09 kg​	Chocolate Malt (689.5 EBC)​	2.0 %​
0.08 kg​	Chocolate Rye Malt (492.5 EBC)​	1.7 %​
0.08 kg​	Midnight Wheat Malt (Briess) (1083.5 EBC)​	1.7 %​
30.00 g​	Liberty [6.80 %] - Boil 60.0 min​	28.6 IBUs​
20.00 g​	Hallertau Magnum [12.00 %] - Boil 60.0 min​	33.7 IBUs​
30.00 g​	Liberty [6.80 %] - Boil 15.0 min​	14.4 IBUs​
1.0 pkg​	Diamond Lager (Lallemand #-) [50.28 ml]​	-​
1.0 pkg​	SafLager German Lager (DCL/Fermentis #S-189) [23.66 ml]​	-​

 

[Pennine]

230 - Comet Bitter
13l batch - 1.051/1.011 - Step Mash 50/65/78 - boil 120 min

Brewed this up the other day to replenish the quickly dissapearing one in the keg. The braumeister went crazy again and sprayed out 2 litres of wort before I caught it. I still somehow way overshot my efficiency. Must be the malt conditioning and double mill process I have settled on. This is the first time I have used Verdant for a bitter, it's in the new keg fermenting away where there is plenty of headspace.

A couple notes on Comet, it already tastes, dare I say, American. The wort has a very unique clean and sharp bitterness.

Amt​	Name​	%/IBU​
2.20 kg​	English Pale Ale (Root Shoot) (6.9 EBC)​	83.0 %​
0.20 kg​	Barley, Flaked (3.3 EBC)​	7.5 %​
0.15 kg​	Crystal, DRC® (Simpsons) (300.0 EBC)​	5.7 %​
0.10 kg​	Aromatic Malt (51.2 EBC)​	3.8 %​
30.00 g​	Comet [10.00 %] - Boil 60.0 min​	53.9 IBUs​
20.00 g​	Comet [10.00 %] - Boil 60.0 min​	36.0 IBUs​
0.5 pkg​	London Ale III (Verdant #) [124.21 ml]​	-​

 

[Erik The Anglophile]

I have used Verdant in my last few brews aswell, have a basic pale bitter fermenting with it now, 2/3 Simpson Golden Promise, 1/3 Warbro Balder Vienna malt, some wheat and inverted Demerara as an invert 2 approximation.
Although I co pitch it with Mangrove Jacks Liberty Bell, since I found it on it's own to be just a wee bit too fruity, and most traditional English brewery strains are multi strains... together with Liberty Bell it produced just that subtle fruity background flavour or typical "Englishness" that I have had some trouble replicating at home, very impressive dry yeast tbh.

 

[Pennine]

I have used Verdant in my last few brews aswell, have a basic pale bitter fermenting with it now, 2/3 Simpson Golden Promise, 1/3 Warbro Balder Vienna malt, some wheat and inverted Demerara as an invert 2 approximation.
Although I co pitch it with Mangrove Jacks Liberty Bell, since I found it on it's own to be just a wee bit too fruity, and most traditional English brewery strains are multi strains... together with Liberty Bell it produced just that subtle fruity background flavour or typical "Englishness" that I have had some trouble replicating at home, very impressive dry yeast tbh.

Thanks for the info. I was actually going to do a split batch where I mixed it with S-04 and Nottingham to see which I preferred. But if it's as fruity as you say I might use this yeast cake for a winter batch in a couple weeks.

 

[Pennine]

The LHBS came through and found this one for me. I am excited to try it out and perfect timing to use in the winter warmer.

 

[Pennine]

230 - Chevallier Yeast Sampler
13l batch - 1.048/1.011 - Step Mash 65/78 - boil 60 min

Well had to put the chevallier to use. Figured I would fill up the sampler fermenters now that I have adequate airlocks. One is just plain verdant, one is nottingham and one is both combined. I will put up some tasting notes when they are done. I also had some leftover wort and mixed it with some of the remaining imperial stout and my orval dregs. I used a little more water when conditioning the malt. Had fantastic efficiency 82%.

Amt​	Name​	%/IBU​
2.50 kg​	Chevallier Heritage Malt (Crisp) (6.5 EBC)​	100.0 %​
20.00 g​	Bitter Gold [12.00 %] - Boil 60.0 min​	40.2 IBUs​
30.00 g​	Bitter Gold [12.00 %] - Boil 7.0 min​	16.5 IBUs​
1.0 pkg​	London Ale III (Verdant #1318) [124.21 ml]​	-​
1.0 pkg​	Nottingham Yeast (Lallemand #-) [23.66 ml]​	-​

All 3 are active.

 

[Pennine]

229 - Baltic Porter
13l batch - 1.078/1.017 - Iterated Mash - boil 60 min

I had those two small batches brewed with diamond lager and s-189 that I dumped their yeast cakes into this one. Was actively fermenting immediately.

Amt​	Name​	%/IBU​
2.00 kg​	Vienna (Proximity) (6.9 EBC)​	43.5 %​
1.50 kg​	Pale Ale (Proximity) (6.9 EBC)​	32.6 %​
0.50 kg​	Munich I (Weyermann) (14.0 EBC)​	10.9 %​
0.35 kg​	Caramel Malt - 60L (Briess) (118.2 EBC)​	7.6 %​
0.09 kg​	Chocolate Malt (689.5 EBC)​	2.0 %​
0.08 kg​	Chocolate Rye Malt (492.5 EBC)​	1.7 %​
0.08 kg​	Midnight Wheat Malt (Briess) (1083.5 EBC)​	1.7 %​
30.00 g​	Liberty [6.80 %] - Boil 60.0 min​	28.6 IBUs​
20.00 g​	Hallertau Magnum [12.00 %] - Boil 60.0 min​	33.7 IBUs​
30.00 g​	Liberty [6.80 %] - Boil 15.0 min​	14.4 IBUs​
1.0 pkg​	Diamond Lager (Lallemand #-) [50.28 ml]​	-​
1.0 pkg​	SafLager German Lager (DCL/Fermentis #S-189) [23.66 ml]​	-​

I put this one back in the fermenting chamber and dropped the temps to 5c to lager for a few weeks. Took a sample and it seems to be done. Tastes ok, the sulfur and roast malts don't have the best aroma but it tastes great.

I also bottled up the imp stout. Didn't realize it was only 10 days in the fermenter....

 

[samale]

I made a Brett Saison using Orval dregs, I added this when the fermentation was complete. Should I of added them earlier when some sugar was still in the wort.
Also if I co pitched at the binging with the base yeast would the high fermentation temps effect the Brett

 

[Pennine]

I made a Brett Saison using Orval dregs, I added this when the fermentation was complete. Should I of added them earlier when some sugar was still in the wort.
Also if I co pitched at the binging with the base yeast would the high fermentation temps effect the Brett

Well orval only adds Brett at bottling which is kind of typical I think. I added mine early to build up the yeast too. If it's any good I will save it for the next Belgian batch it's been in my fridge for a year or so, and I figure it needs all the help it can get. Now it's a mix of 4 different strains though.

 

[samale]

Well orval only adds Brett at bottling which is kind of typical I think. I added mine early to build up the yeast too. If it's any good I will save it for the next Belgian batch it's been in my fridge for a year or so, and I figure it needs all the help it can get. Now it's a mix of 4 different strains though.

All the Orval I have tasted recently is very fresh. Normally 3 months since bottling or less, it has a very fruit taste. It hasn't got that true hay/leather taste associated with Brett.
I tasted my Brett Saison tonight just to check, it's got an almost strawberry taste to it which was unexpected

 

[Pennine]

All the Orval I have tasted recently is very fresh. Normally 3 months since bottling or less, it has a very fruit taste. It hasn't got that true hay/leather taste associated with Brett.
I tasted my Brett Saison tonight just to check, it's got an almost strawberry taste to it which was unexpected

It's been over a year since I have had one and I can just feintly picture the taste. They were always a tad fruity for me. I should pick up a bottle or two to refresh the memory. It does definitely change over time. A friend and I would buy crates after ultras in the ardennes and drink them over the course of a year just to enjoy them at different points. Wish I could get a bottle out here for less than $7...
I actually started doing the same thing with Bigfoot barley wine.

 

[foxy]

230 - Comet Bitter
13l batch - 1.051/1.011 - Step Mash 50/65/78 - boil 120 min

Brewed this up the other day to replenish the quickly dissapearing one in the keg. The braumeister went crazy again and sprayed out 2 litres of wort before I caught it. I still somehow way overshot my efficiency. Must be the malt conditioning and double mill process I have settled on. This is the first time I have used Verdant for a bitter, it's in the new keg fermenting away where there is plenty of headspace.

A couple notes on Comet, it already tastes, dare I say, American. The wort has a very unique clean and sharp bitterness.

Amt​	Name​	%/IBU​
2.20 kg​	English Pale Ale (Root Shoot) (6.9 EBC)​	83.0 %​
0.20 kg​	Barley, Flaked (3.3 EBC)​	7.5 %​
0.15 kg​	Crystal, DRC® (Simpsons) (300.0 EBC)​	5.7 %​
0.10 kg​	Aromatic Malt (51.2 EBC)​	3.8 %​
30.00 g​	Comet [10.00 %] - Boil 60.0 min​	53.9 IBUs​
20.00 g​	Comet [10.00 %] - Boil 60.0 min​	36.0 IBUs​
0.5 pkg​	London Ale III (Verdant #) [124.21 ml]​	-​

Not trying to tell you how to suck eggs cobber, but I found the same thing on my BM when using flaked adjuncts. May not make any difference to the spraying but a protein rest will effectively break down the proteins to starches and reduce the haze factor in your beer.

 

[Pennine]

Not trying to tell you how to suck eggs cobber, but I found the same thing on my BM when using flaked adjuncts. May not make any difference to the spraying but a protein rest will effectively break down the proteins to starches and reduce the haze factor in your beer.

Thanks I have been doing step mashes more I might just add a longer protein rest in there. 55c for 20 min about right?

I am also going to try biofine to see if that helps more than the Irish moss I have.

 

[foxy]

Thanks I have been doing step mashes more I might just add a longer protein rest in there. 55c for 20 min about right?

I am also going to try biofine to see if that helps more than the Irish moss I have.

I do mine a bit lower at about 48C I only ever use it with flaked adjuncts, not really needed otherwise.

 

[Pennine]

Well interestingly enough the Nottingham dropped first, the other two are looking about the same. Looks like the verdant takes a bit longer to ferment out. These are sequential. Yesterday morning and the evening.

 

[Pennine]

232 - Winter Warmer
12l batch - 1.064/1.015 - Step Mash 65/78 - boil 90 min

I had some spare time today and October is fading away fast. This should be ready in time for Christmas. Also since the comet bitter is mostly done fermenting I transferred that over to a serving keg and will use the yeast cake. Hoping this will be malty and fruity, with a bit of spiciness from the liberty hop.

Had really good efficiency with this one 83% BH. I am conditioning and then the first pass through the mill is a pretty wide gap. I then reduce it very small for the second pass and I think this uses the milled malt against itself better. The husks also stay intact after the second milling.

Amt​	Name​	%/IBU​
2.60 kg​	Chevallier Heritage Malt (Crisp) (6.5 EBC)​	80.5 %​
0.15 kg​	Caramel Malt - 60L (Briess) (118.2 EBC)​	4.7 %​
0.15 kg​	Crystal, DRC® (Simpsons) (300.0 EBC)​	4.7 %​
0.03 kg​	Chocolate Rye (Weyermann) (482.6 EBC)​	0.9 %​
0.3 kg​	Brown Sugar, Dark [Boil] (98.5 EBC)​	9.3 %​
15.00 g​	Azacca [13.00 %] - Boil 90.0 min​	38.1 IBUs​
20.00 g​	Azacca [13.00 %] - Boil 10.0 min​	17.2 IBUs​
20.00 g​	Liberty [4.30 %] - Boil 10.0 min​	5.7 IBUs​
1.0 cake​	Verdant Cake (Lallemand #-) [23.66 ml]​	-​

 

[Pennine]

Ok last pic for these. Will bottle them up this week. There is still a very thick krausen on top of the verdant IPA batches. I don't think I have ever seen a yeast like this before. The Nottingham seems done. Does Verdant ever drop out?

Would make an excellent open fermentation yeast I think.

 

[Pennine]

232 - Winter Warmer
12l batch - 1.064/1.015 - Step Mash 65/78 - boil 90 min

I had some spare time today and October is fading away fast. This should be ready in time for Christmas. Also since the comet bitter is mostly done fermenting I transferred that over to a serving keg and will use the yeast cake. Hoping this will be malty and fruity, with a bit of spiciness from the liberty hop.

Had really good efficiency with this one 83% BH. I am conditioning and then the first pass through the mill is a pretty wide gap. I then reduce it very small for the second pass and I think this uses the milled malt against itself better. The husks also stay intact after the second milling.

Amt​	Name​	%/IBU​
2.60 kg​	Chevallier Heritage Malt (Crisp) (6.5 EBC)​	80.5 %​
0.15 kg​	Caramel Malt - 60L (Briess) (118.2 EBC)​	4.7 %​
0.15 kg​	Crystal, DRC® (Simpsons) (300.0 EBC)​	4.7 %​
0.03 kg​	Chocolate Rye (Weyermann) (482.6 EBC)​	0.9 %​
0.3 kg​	Brown Sugar, Dark [Boil] (98.5 EBC)​	9.3 %​
15.00 g​	Azacca [13.00 %] - Boil 90.0 min​	38.1 IBUs​
20.00 g​	Azacca [13.00 %] - Boil 10.0 min​	17.2 IBUs​
20.00 g​	Liberty [4.30 %] - Boil 10.0 min​	5.7 IBUs​
1.0 cake​	Verdant Cake (Lallemand #-) [23.66 ml]​	-​

This one has fermented out but is still cloudy. 1.016 is pretty thin for the style I think and it's still very young. Might need another month to finish up. It's definitely a warmer though.

 

[Pennine]

Ok one more pic of the yeast combo, the verdant (right) still has a yeast cover, would be a good option for open fermentation. The mixed batch (middle) has half a yeast cover and the only Nottingham sunk a while ago.

 

[Tanglefoot]

Ok last pic for these. Will bottle them up this week. There is still a very thick krausen on top of the verdant IPA batches. I don't think I have ever seen a yeast like this before. The Nottingham seems done. Does Verdant ever drop out?

I've done two brews recently with Verdant, both had thick creamy krausens that didn't completely drop.
In the end I just dry hopped straight on top, both ales ( Mosaic & Citra, Challenger & Goldings ) turned out well - I found the yeast adds a really nice tropical fruitiness.