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Old 27-11-2017, 12:49 AM   #11
Dutto
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Is that F or C. If it's C it sounds like you could use your oven for roasting whole boar
It's the only one I could find that would fit the kitchen, have two ovens and a "Wok Ring"!

It's a Belling, in Celsius and both ovens start at the 120 mark ...

... unfortunately it's still not big enough for s whole boar!
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Old 27-11-2017, 10:06 AM   #12
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Cheers guys. A most unwelcome hangover from hell prevented brewing yesterday but will try to do it tomorrow evening I think.

Next question - Anyone used coffee filters to pour a brew? I have a load of trub caught up in my most recent batch due to my massive balls-up forgetting to top up the FV to hit gravity readings (and desired volume...)

The beer looks like it's clearing well but want to make sure I avoid getting hops and stuff in the glass when I finally give it a sample...
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Old 27-11-2017, 10:13 AM   #13
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To clear a beer I rely on the "Gravity and Time" technique ...

... and if it's still cloudy after a couple of months I employ the "It won't kill you." technique!

My advice therefore is "Get the next brew on while you wait for it to clear and then pour it carefully."
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Living more in hope than expectation; and seldom disappointed.

Drinking
Coopers Stout Kit + Grain (15/06/17)
Vienna Lager with Hallertau (12/11/17)
Wilco's Hoppy Copper Bitter (12/11/17)
Wilco's Pilsner with Lowicz Cherry Syrup (12/11/17)
Low ABV Pale Ale (19/11/17)

Carbonating/Conditioning
Spiced Pumpkin Ale

Fermenting
Golden Pumpkin Ale

Note:
(**/**/**) = Date ready to drink.
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Old 27-11-2017, 12:21 PM   #14
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Next question - Anyone used coffee filters to pour a brew? I have a load of trub caught up in my most recent batch due to my massive balls-up forgetting to top up the FV to hit gravity readings (and desired volume...).
You won't filter out yeast cells very effectively, they are too small, although you should be able to filter hop bits and any break. But in the end yeast will probably block the pores of the filter paper. So as Dutto says gravity and time should sort it out without resorting to filters.
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Old 27-11-2017, 12:27 PM   #15
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I do this and I get 60 at the bottom and 65 at the top of the pot. the cooker has an S setting. Jobs a good one!
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Old 30-11-2017, 09:19 PM   #16
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I mash in the oven.

I do BIAB and my 12L pot will just fit in the oven, so I heat things up on top (72C before doughing-in usually gives me a 66C mash temp) and at the same time put the oven on min. Then I turn the oven off and put the mash pot in there, taking it out halfway through for a stir. Works a treat keeping the mash temp up for smaller volumes brews.
This is the same sort of methodology I used for 12L brews on the stove top, except that I left the oven on at 50C, the lowest marked setting on a modern gas oven. Perhaps this has some correspondence to the ancient wisdom of "warming plates" before putting the food on them?

I found that this 50C would maintain temps very well and also allow easily for a mid-mash stir. Large volumes of water maintain temps so well that a small temperature difference with ambient is not very important over a short time scale, like an hour.

By some totally bizarre arithmetical coincidence it transpires that 50C equates to 122F. Won't have meant anything to oven manufacturers, of course.
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Old 01-12-2017, 05:03 PM   #17
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This is the same sort of methodology I used for 12L brews on the stove top, except that I left the oven on at 50C, the lowest marked setting on a modern gas oven.
I must get an oven thermometer.

The only reason I turn it off is that I used to leave it on, on minimum like you, but my temp scale is rather vague and I mashed too hot as the temp of the mash went up during the hour.
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Old 02-12-2017, 08:41 AM   #18
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Even gas mark 1 on my oven (the lowest setting) is above 100C as things simmer at that setting, so I wouldn't use my oven!
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Old 04-12-2017, 11:48 AM   #19
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I tried this last week, mash temp seemed to be consistent but I have a feeling Brewers Friend might have led to me not having a great Efficiency (6.3L of mash water for 1.085kg of grain).

My OG was approx 1046 for what according to Geterbrewed is a 6% beer (it's one of their ingredient packs). That said everything else seemed to go ok and I had a lot more volume in the FV than I did from my last brew.

Might need to look at my thermometer though, it's telling me my water bath is 30 degrees when it's set to 18, and the FV is around 18. This was an issue with me cooling the wort with a CFC and pitching as I wasn't sure about the temperature, so I guess time will tell...

Also tried my first stove top brew last night (which was a complete disaster. no liquoring back, auto-syphon didn't work as expected so only got 3 bottles due to not liquoring back!) so beer a bit darker and 'intense' than was expected. 6.3% but no homebrew twang for a 12 days in the bottle job. Hoping this next one works out better!!
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Old 04-12-2017, 03:27 PM   #20
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a trust worthy thermometer is a must, it needent be an expensive job either. while i have a sooper eti thermapen https://thermapen.co.uk/ThermapenGuidebook-2015.pdf if you check pages 17/18 in the linked to pdf iirc you should find very detailed instructions for a easy 2 point calibration test with circa 0c and circa 100c temp points using iced water and boiling water to confirm accuracy of your thermometer.

and a starch test with iodine before you elect to sparge (drop a few mash grains on a white plate and add a drop of iodine,, if it goes black there is still starch available for conversion carry on mashing ..)
may be worthwhile if your not hitting gravity targets..

things will all fall into place with your next brew or the next pretty soon imho. keep at it..
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