An Ankoù
Landlord.
Not an electrician me. But what's the difference between welded in and hard-wired?
What did you brew today?
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moto748
Landlord.
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Have you started your evening session already, TETB?
If you just look two posts up from your post...
moto748
Landlord.
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Didn't mean 'welded' literally, An Ankoù. Just mean it had over-heated and got stuck in there.
Yes - reel-out extension leads in particular suffer from an effect called 'cable grouping' where the heat from the inner coils can't escape; they can handle the rated current for a while, but after that they have a habit of becoming a pile of molten plastic. If you do have to use one for more than a minute of two it's safest to always use it fully unreeled.
Sorry mate! hadn't reached that bitHave you started your evening session already, TETB?
If you just look two posts up from your post...
Cheshire Cat
Landlord.
It wasn't a reel it was a multi gang extension.
bet that's been back breaking
interesting... that should have been OK (so long as it was 13A rated)
Cheshire Cat
Landlord.
Not really but I have been suffering with a bad back each morning.
Re-brewed my Sabro pale ale yesterday. I first brewed it as a summer beer but liked it so much I decided to ditch brewing something more autumnal and make it again.
Libigage
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I have a 100g of Sabro pellets I would like to try, is it a simple recipe? What malt and yeast did you use please?
It was a pretty basic recipe. To end up with 23 L I used
1.9 kg Maris otter
1.9 kg Pilsner
0.65 kg Vienna
0.1 kg Crystal (236 EBC)
90 minute mash at 66C and 60 minute boil.
Hop additions
8g Sabro for 40 mins
16g Sabro for 15 minutes
16g Sabro for 10 minutes
30g Sabro for 2 minutes
I will dry hop with 60 g Sabro 3 days before kegging (as you have 100g you could half this dry hop)
Yeast is Safale US-05
OG is 1.046
It comes out at 4.4% which is low for a pale but I wanted a light session beer.
1.9 kg Maris otter
1.9 kg Pilsner
0.65 kg Vienna
0.1 kg Crystal (236 EBC)
90 minute mash at 66C and 60 minute boil.
Hop additions
8g Sabro for 40 mins
16g Sabro for 15 minutes
16g Sabro for 10 minutes
30g Sabro for 2 minutes
I will dry hop with 60 g Sabro 3 days before kegging (as you have 100g you could half this dry hop)
Yeast is Safale US-05
OG is 1.046
It comes out at 4.4% which is low for a pale but I wanted a light session beer.
Not actually brewed, but most recent 2 brews transferred to serving polypins.
20 L of Exmoor Gold1050 to 1005.
Then 10 L English hopped bitter (the user upper). OG 1037.
Can't report the FG as I QC drank the hydrometer cylinder's worth before I had read it, doh!
via my Hopcat externalised pump tubing.
Trying to keep bugs and Oxygen exposure, and foam low.
Both tasted OK, Bitter seemed better.
20 L of Exmoor Gold1050 to 1005.
Then 10 L English hopped bitter (the user upper). OG 1037.
Can't report the FG as I QC drank the hydrometer cylinder's worth before I had read it, doh!
via my Hopcat externalised pump tubing.
Trying to keep bugs and Oxygen exposure, and foam low.
Both tasted OK, Bitter seemed better.
Last edited:
.
Today boxed up the various polypins, labelled and arranged in drinking order in the nicely cool garage alongside the previous 2 serving beers already out there.
So - typically Heath Robinson of me, and nothing like the sophisticated serving set-ups others have (full respect to them).
But it works for me.
Technically not brewed yet as this is going to be an evening brew due to the time DPD is arriving, 
but this evening I’m pulling out all my techniques and doing something that will be my biggest challenge yet.
I’m starting a strawberry milkshake IPA. Made my recipe, designed the label, planned all the logistics and am confident about what I’m doing, but still need to be careful as this brew cost me a lot of money.
So excited for this one!
Also got a pork shoulder joint in the oven for tomorrow’s tea, bbq pulled pork on a brioche bun, coleslaw and corn on the cob. Yum.
but this evening I’m pulling out all my techniques and doing something that will be my biggest challenge yet.I’m starting a strawberry milkshake IPA. Made my recipe, designed the label, planned all the logistics and am confident about what I’m doing, but still need to be careful as this brew cost me a lot of money.
So excited for this one!
Also got a pork shoulder joint in the oven for tomorrow’s tea, bbq pulled pork on a brioche bun, coleslaw and corn on the cob. Yum.
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Foreign Extra Stout. 21 litres
Base malt 5 kg Voyager Veloria schooner.
1.2 kg Flaked Barley
Late addition mashout 0,400 g Roast barley & 200 g Gladiator dextrin malt. Just to add, these dextrins are short chained carbohydrates than won’t be broken down by alpha and beta Amylase in the mash or fermented by the yeast, just adds body and foam stability.
Hops was going to be 62 g of EKG but changed to 30 g of Target for similar IBU added at 60 mins. (had a small pack of Target only reason for the change)
I wanted a nice dry finish so mash was 64C for 60 mins raised to 68C for 30 mins.
Achieved 21 litres OG a bit over 1,052, was hoping for 1,048-49.
Yeast WLP 004 Irish Ale Yeast for souring Wild Brew (will be souring 650 ml) but decided to just capture my own yeast so wont be using the Wild Brew yeast.
Pics
Dough in at 60C wake up the Beta Amylase. Add Roasted Barley and Gladiator at mashout. Squeeze another 1.5 litres using 20 litre pail and water. Lifting the grain & into the boil. 21 litres into the Apollo.
After each brew I pour the trub and remaining wort into a 5 litre jug let it settle pour a litre of clear wort into a saucepan boil and bottle. This can be used for making a starter or for souring. I have enough from today's brew for souring and will add to the main batch after both have finished fermenting. Will place soured batch in a saucepan and heat up to 70C to kill off wild yeast before mixing.
Base malt 5 kg Voyager Veloria schooner.
1.2 kg Flaked Barley
Late addition mashout 0,400 g Roast barley & 200 g Gladiator dextrin malt. Just to add, these dextrins are short chained carbohydrates than won’t be broken down by alpha and beta Amylase in the mash or fermented by the yeast, just adds body and foam stability.
Hops was going to be 62 g of EKG but changed to 30 g of Target for similar IBU added at 60 mins. (had a small pack of Target only reason for the change)
I wanted a nice dry finish so mash was 64C for 60 mins raised to 68C for 30 mins.
Achieved 21 litres OG a bit over 1,052, was hoping for 1,048-49.
Yeast WLP 004 Irish Ale Yeast for souring Wild Brew (will be souring 650 ml) but decided to just capture my own yeast so wont be using the Wild Brew yeast.
Pics
Dough in at 60C wake up the Beta Amylase. Add Roasted Barley and Gladiator at mashout. Squeeze another 1.5 litres using 20 litre pail and water. Lifting the grain & into the boil. 21 litres into the Apollo.
After each brew I pour the trub and remaining wort into a 5 litre jug let it settle pour a litre of clear wort into a saucepan boil and bottle. This can be used for making a starter or for souring. I have enough from today's brew for souring and will add to the main batch after both have finished fermenting. Will place soured batch in a saucepan and heat up to 70C to kill off wild yeast before mixing.
Brewed the Apa today that’s 2brews new to me now this was the bottom of the kettle
