What did you brew today?

[MmmBeer]

Spent the day sat in the sun, brewing something resembling Abbot Reserve. First I discovered that I was out of Amber, so used a little Dark Munich to add some maltiness, so see what happens. I ended up with 24l at 1.068, 4 points above target, so I swapped the planned Notty yeast for London (ESB), which is a lower attenuator. Looks a nice clean wort, without too much break material, hope it's a tasty brew.

 

[moto748]

14 Calcium
2 Magnesium
12 Sodium
?? Sulphite
11.5 Chloride
19 Alkalinity
Hardness Total as CaCO3 = 44

are mine, as far as I can make out, I don't know much about this water business. But I'm surprised that mine seems so different to Ormskirk and Warrington, which are only a few miles away.

cushyno and Cheshire Cat, I would of course welcome any comments. I've always felt the water here was good; I moved to Wigan in 2017 from Wiltshire, and found the water considerably softer than it was there. Hence I've been using tapwater quite happily thus far.

 

[Cheshire Cat]

Although we are all UU customers the sources of our water are quite different. We get ours from North Wales from Lake Vyrnwy. I suspect it's because originally we we were separate companies with their own networks.

 

[Rodcx500z]

Typical value	UK/EU limit	Units
Hardness Level	Soft
Hardness Clarke	1.47		Clarke
Aluminium	<32.5	200	µg Al/l
Calcium	7.26		mg Ca/l
Residual chlorine - Total	0.69		mg/l
Residual chlorine - Free	0.63		mg/l
Coliform bacteria	0	0	number/100ml
Colour	<1.99	20	mg/l Pt/Co scale
Conductivity	58.6	2500	uS/cm at 20oC
Copper	<0.0168	2	mg Cu/l
E.coli	0	0	number/100ml
Iron	<8.10	200	µg Fe/l
Lead	<0.883	10	µg Pb/l
Magnesium	0.667		mg Mg/l
Manganese	<1.70	50	µg Mn/l
Nitrate	<2.09	50	mg NO3/l
Sodium

My tap water come's from the lake district and local ground sources

 

[Rodcx500z]

Although we are all UU customers the sources of our water are quite different. We get ours from North Wales from Lake Vyrnwy. I suspect it's because originally we we were separate companies with their own networks.

You are right CC Liverpool water works was one

 

[cushyno]

It's frustrating that parts of Manchester gets its lovely water from the lakes, ideal for brewing. Liverpool, not so bad with water coming from lake Vrnwy, and we're nearer to the lakes and further from the river Dee than both, but we get that hard and less brew friendly water here in parts of South West Lancashire. I think Wigan gets water from sources around winter hill? Slid is that way and has really soft water.

 

[ChrisM]

A stove-top seven(ish) litre batch of Dave Line's Webster's Yorkshire Bitter recipe, updated to replace some of the sugar with malt:

1200g Golden Promise
120g Wheat malt
70g Crystal malt
15g Chocolate malt
100g Brewing sugar

33g Fuggles at start of boil
5g Bramling Cross at flame out

MJ Liberty Bell yeast

OG is a touch low at 1.036, aiming for ABV 3.5%.

I'm just old enough to have drunk the Halifax-brewed original on draught in the Union Cross in the mid-1980s - will see if any memories of the taste are triggered!

Bottled after four weeks, as usual the Liberty Bell took its time but crunched through everything it could find to achieve a FG of 1.007. Out of the fermenter it is tasting like a decent Yorkshire Bitter.

 

[obscure]

Decided to go for something straight forward today a second batch of Saaz and Aurora Saison.

 

[ChrisM]

A stove-top seven litre batch, loosely based on Graham Wheeler's Fuller's London Porter clone:

1410g Maris Otter
222g Brown
188g Crystal
40g Chocolate
22g Fuggles at start of a 90 minute boil
10g Challenger last 10 minutes of boil
Lallemand London ale yeast

OG three points above target at 1058.

 

[BackToBasics]

Opted for an IPL as my first attempt at pressure fermentation. Brew day went well. Got 78% efficiency from my brewzilla so really chuffed with that - normally get around 70%. Followed David Heath's advice on stirring in the grains very thoroughly and paid closer attention to pH.

Went for 47% pilsner, 47% golden promise (mainly due to running low on pilsner) and 6% Munich. Hopped with citra, mosaic and Simcoe. Fermenting with mangrove jack bohemian pilsner. Should come out around 5% with 40 IBU.

Not going to dry hop but there was a 20 minute hop stand so I'm hoping it'll still be pleasantly hoppy.

 

[samale]

I brewed another hazy pale
4.5 kg pilsner
500g wheat
500g torrified oat malt

50g citra , 50g Idaho 7, 25g Chinook @flameout
Dry hop will be the same

Adjusted my water profile to suit
Yeast Will be Pia
Og 1.050

 

[Begbie]

As the schools are off and my wife's working, I took a last minute day off today. Weather's lovely, relative peace and quiet...get an outdoor brew on!

Today, I'll be attempting my first Kolsch.

 

[MmmBeer]

Made a APA with Cascade, Chinook & Citra today.

When I was transferring, I found it difficult to assess the wort temperature, then I had an idea...........

I have a piece of foam, gaffer taped to the side of my FV, that the Inkbird probe sits behind, why not stick the Grainfather temperature probe in there during transfer?

Worked well.

 

[stripeyjoe]

First AG attempt on a new (to me) set up. Get Er Brewed Pimped Up APA.
so far so good, just on the 20min hop stand before transferring to a Jerry can for overnight cooling and whacking in my Fermzilla all rounder tomorrow.

Also trying out the PID I built yesterday, was great for holding mash and boil temps.

 

[Gerryjo]

Back to basics and trying a Maris Otter and Citra pale ale and no water additions only 125g acidulated malt and 4kg of MO.
20g Citra @60
50g at 80° for 20.
Just awaiting the sparge water as its mashing now for 90mins.

 

[An Ankoù]

Spent the day sat in the sun, brewing something resembling Abbot Reserve. First I discovered that I was out of Amber, so used a little Dark Munich to add some maltiness, so see what happens. I ended up with 24l at 1.068, 4 points above target, so I swapped the planned Notty yeast for London (ESB), which is a lower attenuator. Looks a nice clean wort, without too much break material, hope it's a tasty brew.

Why did you substitute a lower attenuating yeast when your OG is higher than expected?

 

[MmmBeer]

Why did you substitute a lower attenuating yeast when your OG is higher than expected?

In order to keep the ABV in the correct ball park.

 

[Gerryjo]

I changed my grain setting on my mill and went from1.035 to 1.046.
Shall have to dilute slightly and get it into another demijohn.

 

[mitch]

A dark rock kit. a clone of proper job

 

[Gerryjo]

Just checked with the refractometer on cool down and reading 13.8 Brix,
1.056 or 7.5%.
Holy cow...need to get some dilution calculations going and change my efficiency.