jayk34
Landlord.
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- Aug 13, 2020
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Up early this morning to bottle my first ag attempt at greg hughes Brown Porter. Bought a new brewferm autosyphon as the amount of trub in the fv was half way over the tap. What a complete clusterf#@k constant bubbles the entire time obviously due to the seal in the plunger. Had to abandon the syphon and get my old one out and fit the bottling wand onto it. All bottled and got 38 500ml bottles. The sample from the fv tastes promising ![Crossed fingers :fingers_crossed: 🤞](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f91e.png)
Grains weighed out, the smell is fantastic
Now in the middle of mashing the Dry Stout. The setup is a bit eclectic !!
Getting sparg water ready in the meantime. I brought 27 litres of water up to mash temperature in the burco and then extracted 15 litres into the cooler to leave the correct mash temperature. I then top up the cooler with water boiler in an ordinary kettle taken from a fv filled with water treated with Campden tablet.
Now sparging with the re-purposed cake cooling rack with ends bent to raise grain bag above wort.
And to get the maximum 27 litres i use a ratchet pulley to hold the grain bag whilst sparging
The dry stout went relatively well and took 5.5 hours including cleanup. The recipe was for 23 litres at 1.048 but I Ended up with 20.5 litres to go into the fermenter at 1.054. Decided against diluting it down with water.
Made another batch of dog biscuits with some of the spent grain as our dog loved the last batch.
![Crossed fingers :fingers_crossed: 🤞](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f91e.png)
Grains weighed out, the smell is fantastic
![1618132101895.jpg 1618132101895.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/43/43095-1618132101895.jpg)
![1618132124648.jpg 1618132124648.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/43/43096-1618132124648.jpg)
Now in the middle of mashing the Dry Stout. The setup is a bit eclectic !!
![1618132155039.jpg 1618132155039.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/43/43097-1618132155039.jpg)
![20210411_101231.jpg 20210411_101231.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/43/43098-20210411-101231.jpg)
Getting sparg water ready in the meantime. I brought 27 litres of water up to mash temperature in the burco and then extracted 15 litres into the cooler to leave the correct mash temperature. I then top up the cooler with water boiler in an ordinary kettle taken from a fv filled with water treated with Campden tablet.
![20210411_101944.jpg 20210411_101944.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/43/43099-20210411-101944.jpg)
Now sparging with the re-purposed cake cooling rack with ends bent to raise grain bag above wort.
![20210411_104306.jpg 20210411_104306.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/43/43100-20210411-104306.jpg)
![20210411_104820.jpg 20210411_104820.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/43/43101-20210411-104820.jpg)
And to get the maximum 27 litres i use a ratchet pulley to hold the grain bag whilst sparging
![20210411_105708.jpg 20210411_105708.jpg](https://cdn2.imagearchive.com/thehomebrewforum/data/attach/43/43102-20210411-105708.jpg)
The dry stout went relatively well and took 5.5 hours including cleanup. The recipe was for 23 litres at 1.048 but I Ended up with 20.5 litres to go into the fermenter at 1.054. Decided against diluting it down with water.
Made another batch of dog biscuits with some of the spent grain as our dog loved the last batch.
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