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Old 28-07-2017, 01:08 PM   #11
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Originally Posted by Spapro View Post
I would still leave it for 2 weeks in primary even in warmer temps - the real business of fermentation is normally done in around 3-4 days (once the yeast gets going) so you've probably only shaved a day or so off that with the warmer temps. The remainder of the 2 weeks is to allow the yeast to clean up after itself.

Its worth doing something about controlling your brewing temps - my second hand fridge off ebay fitted with a greenhouse tube heater controlled by an inkbird controller is the best single best investment I've made to improve my brewing. Allows me to set the brewfridge temp to any temp I want and leave it to look after itself. Great for brewing lagers, crash cooling, or just knowing your ale is fermenting at 18°C whether its -2°C or 27°C outside !


Same re brewfridge - best thing I’ve ever done on the home brew front !


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Old 29-07-2017, 04:57 PM   #12
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Originally Posted by MartinHaworth View Post
Quick question:

FV timings when summer brewing.

I normally allow 2 weeks in the FV, dry hopping after 5 days.

This brew has gone off like a rocket and looks like it will have stopped fermenting by day 4. Any comments around scaling back the time in the FV, or would that be ill advisde.

Thanks

Martin
As Spapro says, leave it 14 days. The initial CO2 outflow is really only part of the fermentation process and in some ways, the faster this first part is done, the more important it is to leave the wort on the yeast for two weeks. You want the yeast there to convert the by-products of a too-rapid (too warm) fermentation and this will take at least 14 days.
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Old 30-07-2017, 08:26 PM   #13
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Thanks folks! with an upcoming trip away, it has to be either 8 days or 18 days....I reckon I will go for the latter.

I appreciate the advice.

Martin
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Drinking: Smoked Stout, Wherry, Fiery Ginger Beer, Brewferm Old Flemish Brown, scrumpy, GH Ruby Mild
Conditioning: AG White Shield clone, Cooper's cerveza with citra dry hop.
FV: empty!
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Old 13-08-2017, 01:47 PM   #14
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Hi folks - advice needed!

Beer of the Quarter (botq) at Norwich brew club is to be an oatmeal stout 'with a twist'. I would like my twist to be a bit of smoked malt.

The standard recipe is as follows below.

The question is how much smoked malt to add. I've got 500g of Weyemann Beech Smoked (EBC 4.0) - I know everyone says a little goes a long way! Also, recommendations for hop alternatives to pimp it up a bit would be welcome.

Thanks

Martin

NBC Oatmeal Stout
Oatmeal Stout

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.190
Total Hops (g): 70.00
Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 33.5 (EBC): 66.0
Bitterness (IBU): 30.2 (Tinseth)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.800 kg United Kingdom - Maris Otter Pale (73.22%)
0.500 kg Rolled Oats (9.63%)
0.450 kg United Kingdom - Crystal 60L (8.67%)
0.220 kg United Kingdom - Chocolate (4.24%)
0.220 kg United Kingdom - Roasted Barley (4.24%)

Hop Bill
----------------
70.0 g Fuggles Leaf (4.5% Alpha) @ 60 Minutes (Boil) (3 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safale - English Ale Yeast S-04
__________________
Drinking: Smoked Stout, Wherry, Fiery Ginger Beer, Brewferm Old Flemish Brown, scrumpy, GH Ruby Mild
Conditioning: AG White Shield clone, Cooper's cerveza with citra dry hop.
FV: empty!
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Old 13-08-2017, 01:56 PM   #15
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Go easy on that stuff. I managed to ruin a lot of beer using smoked malts. However little i used the beer was still undrinkable. You might consider steeping some seperataly and fermenting 5l of the main batch to see if you like it. Also i dont think hoppiness and rauchmalz mix but thats just my opinion.
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Drinking American Stout, Punk IPA, Kolsch x2, German Lager x2, Mild, Brown Porter, Mead, Melomel
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Old 13-08-2017, 03:20 PM   #16
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Go easy on that stuff. I managed to ruin a lot of beer using smoked malts. However little i used the beer was still undrinkable. You might consider steeping some seperataly and fermenting 5l of the main batch to see if you like it. Also i dont think hoppiness and rauchmalz mix but thats just my opinion.
I'd agree that it is either smoke or hops. Might just stick to the fuggles as written.

The inspiration for giving it a go is both a club member brewing. a good smoked ale ( thanks jonny), and a trip to the western isles and drinking the phenolic whiskies.

Just really want enough to give a hint of smoke...

Thanks

Martin
__________________
Drinking: Smoked Stout, Wherry, Fiery Ginger Beer, Brewferm Old Flemish Brown, scrumpy, GH Ruby Mild
Conditioning: AG White Shield clone, Cooper's cerveza with citra dry hop.
FV: empty!
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Old 13-08-2017, 03:23 PM   #17
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Meant to add, bottled the wolf/aurora IPA. Test taste promising....
__________________
Drinking: Smoked Stout, Wherry, Fiery Ginger Beer, Brewferm Old Flemish Brown, scrumpy, GH Ruby Mild
Conditioning: AG White Shield clone, Cooper's cerveza with citra dry hop.
FV: empty!
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Old 13-08-2017, 04:07 PM   #18
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Quote:
Originally Posted by MartinHaworth View Post
Hi folks - advice needed!

Beer of the Quarter (botq) at Norwich brew club is to be an oatmeal stout 'with a twist'. I would like my twist to be a bit of smoked malt.

The standard recipe is as follows below.

The question is how much smoked malt to add. I've got 500g of Weyemann Beech Smoked (EBC 4.0) - I know everyone says a little goes a long way! Also, recommendations for hop alternatives to pimp it up a bit would be welcome.

Thanks

Martin

NBC Oatmeal Stout
Oatmeal Stout

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.190
Total Hops (g): 70.00
Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 33.5 (EBC): 66.0
Bitterness (IBU): 30.2 (Tinseth)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.800 kg United Kingdom - Maris Otter Pale (73.22%)
0.500 kg Rolled Oats (9.63%)
0.450 kg United Kingdom - Crystal 60L (8.67%)
0.220 kg United Kingdom - Chocolate (4.24%)
0.220 kg United Kingdom - Roasted Barley (4.24%)

Hop Bill
----------------
70.0 g Fuggles Leaf (4.5% Alpha) @ 60 Minutes (Boil) (3 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safale - English Ale Yeast S-04
Hoping to get along to this month's meeting but planned ahead & kicked off my BOTQ Oatmeal Stout on Wednesday. Just racked off a gallon onto some honey in a demijohn for my "twist". Looking forward to seeing what other ideas people have.

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Old 17-08-2017, 10:01 AM   #19
MartinHaworth
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OK, I brewed the oatmeal stout earlier this week....well I say it was an oatmeal stout...but I suspect that it is really the bastard son of an oatmeal stout and the Greg Hughes Smoked Porter.

My inspiration (yeah, I am that pretentious!) was a recent trip to the western isles - berries, oats, smoke.

3.200 kg United Kingdom - Maris Otter Pale (73.22%)
0.500 kg Rolled Oats (9.63%)
0.500 kg Weyerman beech smoked
0.450 kg United Kingdom - Crystal 60L (8.67%)
0.220 kg United Kingdom - Chocolate (4.24%)
0.220 kg United Kingdom - Roasted Barley (4.24%)

Mash 65C 1 hour. 1 hour boil.

Challenger 40g start of boil
Williamette 20g last 10 minutes
Williametter 20g flame out

US04

Efficiency was crap, but I ended up with 18Lt at 1052.

We'll see....

Cheers

Martin
__________________
Drinking: Smoked Stout, Wherry, Fiery Ginger Beer, Brewferm Old Flemish Brown, scrumpy, GH Ruby Mild
Conditioning: AG White Shield clone, Cooper's cerveza with citra dry hop.
FV: empty!
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Old 14-10-2017, 06:24 AM   #20
MartinHaworth
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SWMBO is on a conference and took a 6.30am train, so this means I can get an early start!

Hurray! It's brew day! Greg Hughes Ruby Mild.

The reason behind this is I recently tasted a stronger mild in The Murderers in Norwich and it really impressed me - I'm used to a weaker mild <4% - I'm hoping for a full, rich satisfying autumn beer.

Cleaned everything last night and drew / treated water. Boiler on heating mash water whilst I ran her to the station.

Mash on at 66C at 7am.

I'm vainly hoping to be done by 10.30am! Let's see.

God, I love days like this..

Martin
__________________
Drinking: Smoked Stout, Wherry, Fiery Ginger Beer, Brewferm Old Flemish Brown, scrumpy, GH Ruby Mild
Conditioning: AG White Shield clone, Cooper's cerveza with citra dry hop.
FV: empty!
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