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TETB’s Brewdays
- Thread starter The-Engineer-That-Brews
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You didn't include the wattage of your kettle or the volume of water in the kettle/heat exchange?Yes 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?
Heh! I did think about adding that, but it’s a bit misleading really because the kettle power is being managed by the PID so as to maintain the required wortometer temp…You didn't include the wattage of your kettle or the volume of water in the kettle/heat exchange?
Yeah but, no but, yeah but, for the first minute or three of the step the kettle is on constantly as the circulated water in the heat exchange is cooled by the circulating wort. The kettle wattage would provide a measure of the “efficiency” of the heat exchange and a gauge for how long it should take to heat up.
Quick check on the London Bitter. Looks surprisingly clear after 8 days in the FV… tastes pretty malty but it’s probably got another couple of points to come down. Also, as intended, a slightly more assertive hop character than last time.
The unintended twenty minute protein rest doesn’t seem to have done it much harm: it’s certainly not lacking in body. It’ll be interesting to see the head retention but that’s mainly just aesthetic ;-)
I don’t see this lasting long once it hits the keg, but I’m determined to give it enough conditioning time.
The unintended twenty minute protein rest doesn’t seem to have done it much harm: it’s certainly not lacking in body. It’ll be interesting to see the head retention but that’s mainly just aesthetic ;-)
I don’t see this lasting long once it hits the keg, but I’m determined to give it enough conditioning time.
SG on the Belgian Wit has dropped like a stone and looks to be pretty much 'done'. Not much point waiting for this one to clear down... 
I thought it tasted a bit unusual then I remembered the late additions of bitter orange peel and coriander; and I think it's the bitter orange 'pith' I'm getting... Ummm - nice, I think... to be fair the flavours need time to integrate and round out. I can see this fitting the brief of being a refreshing cold beer on a hot summer day (eventually!)
I thought it tasted a bit unusual then I remembered the late additions of bitter orange peel and coriander; and I think it's the bitter orange 'pith' I'm getting... Ummm - nice, I think... to be fair the flavours need time to integrate and round out. I can see this fitting the brief of being a refreshing cold beer on a hot summer day (eventually!)
NEIPA next?
Heh heh! Actually the plan calls for a Gose next once a keg becomes available, but I might slip a quick stout into the schedule and stick it in bottle :-)NEIPA next?
SG on the Belgian Wit has dropped like a stone and looks to be pretty much 'done'. Not much point waiting for this one to clear down...
I thought it tasted a bit unusual then I remembered the late additions of bitter orange peel and coriander; and I think it's the bitter orange 'pith' I'm getting... Ummm - nice, I think... to be fair the flavours need time to integrate and round out. I can see this fitting the brief of being a refreshing cold beer on a hot summer day (eventually!)
View attachment 98883
Was it coriander seeds ?
Yep: 250g coriander seeds (lightly crushed) and 250g bitter orange peel (chopped, dried); both at 10m
I could hear the Witbier calling to me from the FV so I had a sneaky half glass. Nom nom nom - that’s going to be one tasty, refreshing beer for the Summer: just love the grainy taste and soft texture combined with subtle spicing. WHY have I not brewed this before!
+1 to @YeastFace @MickDundee for suggesting to add a few rolled oats: just love that creamy mouth feel
+1 to @YeastFace @MickDundee for suggesting to add a few rolled oats: just love that creamy mouth feel
Found out (in the hop book I keep banging on about) that coriander seeds act in a similar way citra hops when they are bio-transformed by yeast. They give floral and citrus notes.
Yes presumably depending on if the yeast strain does that trick. Seems like a lot of coriander but when I used 20g it had no flavour at all, I also didn’t crush as it seemed it would be messy.
It was about half a cupful IIRC… I’m not sure what the recipe meant by “lightly crushed” so I just put it in the pestle and mortar and just gave it a bit of a crunch - aiming to crack the shells without pounding it into dust…
MickDundee
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We have a Kenwood Mini Chopper which is like a mini food-processor which I used previously.
For my latest witbier I went out and bought a pestle and mortar to see if it made any improvement. Hard to tell so far but I’ve only had 2 pints of it.
Kegged off the Witbier and London Bitter from a couple of weekends ago.
Lordy, that's quite a lot of beer
Lordy, that's quite a lot of beer
I'm sure you'll copeKegged off the Witbier and London Bitter from a couple of weekends ago.
Lordy, that's quite a lot of beer
View attachment 99119 View attachment 99120
I’m not trying to become an alcoholic - just hoping to have a decent amount conditioned in time for the summer :-)I'm sure you'll cope
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I'm brewing my wit today so will be ready for a swap next month
Great! Hope it goes well… I’m keeping my fingers off mine (with some difficultyI'm brewing my wit today so will be ready for a swap next month
) while it conditionsDefinitely look fwd to swapping !
