What did you brew today?

[Twostage]

It's finished fermenting. That was quick, pitched Friday morning and its done Saturday morning. Forgot to say what 'it' is. Its a Abbot Ale clone. I thought the wort looked a bit too light but we'll see when I bottle it. Going to bump the temp up a degree to help with the D-rest then maybe bottle it later in the week or next week.

Realised I'm running out of 500ml bottles and my cornies are full so I'm going to have to put it in a mixture of 500, 330 and 660 bottles or maybe put it in a pressure barrel.

Bumped it up a degree and its spurred it into action. Top line is wort temp, bottom is brewfridge air. The first bit of the ramp up in temp isn't shown (but the rise and fall are a mirror image) and I'm still amazed that the entire duration is just over 24 hours. Hopefully its not a bad sign . Going to take a gravity reading in the morning.

My theory is that the temperature bump accelerates whatever would be happening after the main fermentation which would take longer if you don't use temperature control.

 

[Twostage]

It's finished fermenting. That was quick, pitched Friday morning and its done Saturday morning. Forgot to say what 'it' is. Its a Abbot Ale clone. I thought the wort looked a bit too light but we'll see when I bottle it. Going to bump the temp up a degree to help with the D-rest then maybe bottle it later in the week or next week.

Realised I'm running out of 500ml bottles and my cornies are full so I'm going to have to put it in a mixture of 500, 330 and 660 bottles or maybe put it in a pressure barrel.

Woke up this morning and remembered where I'd put the box of 40 brand new 500ml bottles. Tidying the brew shed has its downsides

 

[Twostage]

Woke up this morning and remembered where I'd put the box of 40 brand new 500ml bottles. Tidying the brew shed has its downsides

Finally bottled it. The temperature bump to kick off the d-rest made it burst back into life which went on until today. Only dropped an additional gravity point since the end of the initial fermentation spurt. Very clear so I'm expecting it to take a while to carbonate. Due to under-carbonation of some of my brews, which I think was down to using different spoons, I've now chosen a carbonation teaspoon (the new SI unit) so I can hopefully get some consistency. Tasted nice. Finished at 1.014 so around 4% ABV which is fine.

 

[Sadfield]

Get a brew on! One last for the year, Earl Grey Golden Ale.


Water
Ca-150 Mg-10 Na-40 Co3-15 SO4-274 Cl-137

Mash - 60' @ 67c
Extra Pale Planet - 95%
Date Syrup (Boil) - 5%
First Gold (Home grown) - 30g

Batch -14L
OG -1.040
IBUs - 34
EBC - 9
ABV - 4.2%

Boil - 60'
Cascade - 5g @ FW
Cascade - 30g @ 10'
Amarillo - 10g @ 10'
Protofloc - 0.3g @10'
Amarillo - 40g @ 0'
Earl Grey Tea - 50g @ 0'

House Blend (2 parts S-33/Windsor, 1 part K-97, 1 part BE256) + Yeast Nutrient.

 

[Tanglefoot]

Happy brew year !
Using up some malts and trying a couple of new hops I've had sitting a while
which I thought might work together well.

Moutere & Meridian pale ale
12L batch
BIAB no sparge
Total water 16.8
OG 1.053
FG 1.012
ABV 5.4%
IBU 41
EBC 14.8

Maris Otter 920gm
Vienna 900gm
Pilsener 880gm
Munich 350gm
Light crystal 125gm

Moutere 5gm 60 min
Moutere 5gm 15 min
Moutere 5gm 5 min
Meridian 50gm hopstand 80c

Meridian 50gm dry hop 3 days

Chilling to temp in the brew fridge before pitching Hophead MJ66.

 

[Sadfield]

Brewed 20L is a Bitter/Pale Ale using HBC431 hops, Maris Otter, with malted Oats, Malted Wheat and a touch of Dark Crystal for colour. 5% abv, 27 IBUs, 12 EBC. Half of which will go to top up my mixed fermentation 'Solera'.

 

[foxy]

American Pale Ale. OG 1,051 ABV 5,1% IBU 46,4 SRM 8 Mash pH 5.2
3kg Veloria Schooner malt
2.4kg Weyermann Pilsner malt
500g J.W Light Munich
0.200g Weyermann Carapils late mash/fermenter addition
0. 200g J.W medium crystal late mash/fermenter addition
Hops
28g Cascade FWH
10g Citra 20 minutes
28g Cascade Hop Stand
10g Citra Hop Stand.
Milled the grain with a double pass first pass set at 0.085 and second pass at 0.075. This exposes more of the starch while keeping the husks intact.

Dough into 34 litres of water

Did an iodine test at 25 minutes

A previous brew day with a single pass at 0,085 iodine test
Took 60 minutes to get a fairly clear reading of starch conversion

Not unexpected good conversion with temperature adjustment 1,057

21 litres into fermentor and a drink of its cousin English Pale Ale after cleaning up.

 

[Twostage]

Chinook SMASH with Vienna malt as an experimental first brew with the Brewzilla. Learned a few things so I'm going to do a full write up later.

 

[Rwilts]

Chinook SMASH with Vienna malt as an experimental first brew with the Brewzilla. Learned a few things so I'm going to do a full write up later.

Did a Chinook smash a couple of months ago,used pale malt. Nice drink

 

[Twostage]

Did a Chinook smash a couple of months ago,used pale malt. Nice drink

I've pitched saflager 34/70 into it, going to ferment at 14c.

 

[Twostage]

I've pitched saflager 34/70 into it, going to ferment at 14c.

Looks like it is fermenting away (wort is now warmer than the brewfridge ambient).

 

[MrRook]

Pitched the yeast yesterday.

 

[Twostage]

Bottled/kegged the Lambtons this morning. Nearly forgot to take an FG (1.009). When I went to update my notes and work out the ABV I realised that not only did I nearly forget to pitch the yeast, I don't seem to have written down the OG . Unless I can find it written somewhere else I'm going to assume I more or less hit the target of 1.046.

Did a taste test of the bottled lambtons last night and although it tastes good, it doesn't taste as good as the stuff in the corny. The Missus reckons it doesn't like being cramped in small containers .

 

[foxy]

California Common. OG 1,051 FG 1,012 ABV 5.1% IBU 44.9 SRM11.2
4,50 kg Veloria Schooner
1,20 kg Vienna Malt
0,68 kg Caramalt Fermenter addition
0,15 kg Dark Crystal Fermenter addition
29g Northern Brewer @ 60 minutes
28g Northern Brewer @ 10 minutes
28g Northern Brewer @ 1 minute.
Lautering with 40 kg

Almost 2.5 litres of extra wort from lautering.

1,054 (1,055 temp adjustment) and 21 litres into fermenter.

And how a brew day starts and ends.

 

[Twostage]

California Common. OG 1,051 FG 1,012 ABV 5.1% IBU 44.9 SRM11.2
4,50 kg Veloria Schooner
1,20 kg Vienna Malt
0,68 kg Caramalt Fermenter addition
0,15 kg Dark Crystal Fermenter addition
29g Northern Brewer @ 60 minutes
28g Northern Brewer @ 10 minutes
28g Northern Brewer @ 1 minute.
Lautering with 40 kg

View attachment 94709
Almost 2.5 litres of extra wort from lautering.
View attachment 94710
1,054 (1,055 temp adjustment) and 21 litres into fermenter.
View attachment 94711
View attachment 94712
And how a brew day starts and ends.
View attachment 94713
View attachment 94714

Interesting recipe. Haven't come across adding grist to the fermenter before.

(Was that a double yolker or two eggs ?)

 

[Caramel Ox]

Interesting recipe. Haven't come across adding grist to the fermenter before.

(Was that a double yolker or two eggs ?)

I assumed it meant steeped and the liquid added to fermenter? I would still have thought the liquid would go in the boil though.

 

[RoboBrewBot5000]

Today I am brewing the Acnhor Steam recipe from Craft Beer. I am very much looking forward to this one.

 

[Caramel Ox]

Seems to be a bit of a theme going on as I am doing a repeat of the steampunk I made last summer. Trying it without chevalier as my base malt is golden promise, swapping some vic secret for moutere as I don’t have enough, and I don’t have the right yeast either so using cml Norsk.

 

[Tony Dyer]

JUNK IPA - based on the original BrewDog recipe #1.

Pale Malt : 3000g
Med. Crystal: 300g
Biscuit Malt: 150g (left over, needed using)

Ahtanum: 11g SOB
Chinook: 11g SOB
*Amarillo: 6.5g 20m
Chinook: 13g 20m
Ahtanum: 11g FO
Chinook: 20g FO
*Amarillo: 6.5g FO
Motueka: 15g FO
*sub for Crystal

Yeast: Mangrove Jack M66 Hophead

Il 'lprobably throw in some dry hops (more Ahtanum?, Cascade?) when the fermentation has just about finished.

This went really well (no floods, no spillages), except that I'd expected greater boil off. I was looking for 15L at about 1053 OG. But the 20L in my boiler only reduced to 17L and came out at a slightly disappointing 1046 as it went into my FV. Nothing wrong with that I hope - but I usually lose at least 4 litres in a 75 min boil (from 15L sat the start) from boil-off and trub. This time I only boiled for 60 mins and left things to settle for 1 hour after whirlpooling and got 17L instead of the expected 15, both of which could help to explain the excess volume. I guess I could have returned it to the boiler and boiled for another 15 mins but what the heck.

This was 2 days ago and it's bubbling away nicely now.

 

[foxy]

Interesting recipe. Haven't come across adding grist to the fermenter before.

(Was that a double yolker or two eggs ?)

I assumed it meant steeped and the liquid added to fermenter? I would still have thought the liquid would go in the boil though.

It isn't added to the fermenter, it's the only way Brewers Friend lets me keep the OG on track. If I put 'late mash tun addition' my gravity goes up. It is for the none fermentables which in some cases still add to gravity even though they have been denatured by the maltster.
I only mash the fermentable and add the none fermentable grains at mash out for a 20-minute steep. That way the OG is more accurate.
Two eggs, I broke the first one so good excuse to have another, home made black pudding and home cured pigs cheek bacon covered in garlic and lightly smoked. The tomatoes are out the garden

The none fermentable grain going in at mash out for a stout (fermenter addition)