60.8g of Saaz (2.1%) in for 70min - aroma is amazing
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Pre-boil 1.050 … oops 
Looks like I might be liquoring back a smidge then. I’ll wait and see what the hydrometer says.
Looks like I might be liquoring back a smidge then. I’ll wait and see what the hydrometer says.
Hydrometer (pre boil, cooled) is a bit more like itPre-boil 1.050 … oops
Looks like I might be liquoring back a smidge then. I’ll wait and see what the hydrometer says.
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OG 1.052 after the chill.
Hmmm.... OK I'll liquor back a couple of litres: I've already got enough Belgian rocket fuel with the Dubbel
Hmmm.... OK I'll liquor back a couple of litres: I've already got enough Belgian rocket fuel with the Dubbel
What yeast are you using?
You've inspired me to put a grain order in for a Wit. Going to give the new Fermentis BW20 a go. I like Brewferm Blanche but not as easy to get these days.
You've inspired me to put a grain order in for a Wit. Going to give the new Fermentis BW20 a go. I like Brewferm Blanche but not as easy to get these days.
Re-pitching with fresh sediment from my Dubbel: Lalbrew Belgian-style Wit. I put about 500ml in… who knows how many cells
Sounds like a few of us are doing Wits at the moment; maybe lets do a collaborative swap when they’re ready?
@Agentgonzo
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I'll be happy to do that, but I won't be brewing it for a month as the fermenter will be tired up for the next 3 weeks with my grand cruRe-pitching with fresh sediment from my Dubbel: Lalbrew Belgian-style Wit. I put about 500ml in… who knows how many cells
Sounds like a few of us are doing Wits at the moment; maybe lets do a collaborative swap when they’re ready?
@Agentgonzo
I have a brew lined up before then, and the ferm fridge is currently out of use for a lager, but may be able to squeeze in the Wit and ferment at room temp by the end of May.
OOhhh that's brilliant, do you happen to know the recirculation flow rate as a proportion of total fluid volume or mass? I'm thinking this could lead into some scaling factor of expected ramp times for temperature change.
.... oh and what's wrong with being Geeky 
Yes indeed!OOhhh that's brilliant, do you happen to know the recirculation flow rate as a proportion of total fluid volume or mass? I'm thinking this could lead into some scaling factor of expected ramp times for temperature change.
- recirculation flow rate 1.9L/min
- total fluid volume (before grain absorption) 15.15L
- grain mass 4.45kg
- diameter of the mash tun 33cm
- dead space 2L
What surprised me was how much the droplets cool down between leaving the spray bar and arriving at the surface of the mash. High surface area to volume ratio?
Where are you sourcing that, @YF?
I see Charles Faram has it (and a pretty impressive range of others too) but I'm not sure whether they sell to retail?
Get Er Brewed have it in stock - https://www.geterbrewed.com/fermentis-safale™-bw‑20-yeast-115g?search=Fermentis BW
Well after today’s brew my stock levels are now definitely the best they’ve been.
In order of brewing:
In order of brewing:
- Münich Helles (drinking - about half left)
- Bière de Garde (conditioning)
- Belgian Dubbel (conditioning)
- London Bitter (fermenting)
- Belgian Wit (fermenting)
Why my fine gentlemen, shall we call it dubbel or quits...I'm in.
[EDIT ... just to emphasise I'm not referring to betting, as I don't do gambling, not my thing.... I don't even enter the lottery]
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Just spent far too long working out things that were probably more obvious than I thought. I made several assumptions about the grain bed mean average temperature, that for the first 6 minutes your heating element was providing 0.71 kW to your mash, and in the next 5min 0.39kW, the equivalent energy flux to the body of the mash was 0.65kW and and 0.36kW respectively. Interestingly this means your mash was warming at about the same pace as the boiler was replacing the energy transferred to the grain. This is intuitively right but interesting to see. However because these are point estimates at 6 and 11 minutes, the energy flux declined as the temperature differential reduced, which also makes sense but makes working out an estimated ramp time an exercise in graphical calculus... and I do have limits on where it's worth going with this. I'm guessing I could estimate the thermal conductivity of the grain butYes indeed!
The mash tun was closed at the top, and there was about 1.5cm liquor standing on top of the grain
- recirculation flow rate 1.9L/min
- total fluid volume (before grain absorption) 15.15L
- grain mass 4.45kg
- diameter of the mash tun 33cm
- dead space 2L
What surprised me was how much the droplets cool down between leaving the spray bar and arriving at the surface of the mash. High surface area to volume ratio?
It's best to keep your Wits about you.
Probably could draw it 99% accurately and read back off that (cheating I know).
If there had been a 8 or 9 minute data point excel would have calculated the slope (another cheat).
Next time I'll capture the log (1 sec intervals) if you like ;-)Probably could draw it 99% accurately and read back off that (cheating I know).
If there had been a 8 or 9 minute data point excel would have calculated the slope (another cheat).
