First AG

[ManseMasher]

So here it is so far!

In order of pics - idiot's guide, grain temp, strike temp, start of mash temp. More to follow!

 

[clibit]

Explain the hop additions. 120 min addition in a 90 min boil?

 

[ManseMasher]

Explain the hop additions. 120 min addition in a 90 min boil?

Typo - 80! First cock up - just dropped trial jar. Resorting to pint glass.

Meant 1 hour 20 and 1 hour 15. Doh!

 

[clibit]

No worries! Good luck.

 

[GHW]

good work dude. Next brew day tomorrow is it?

 

[ManseMasher]

Temp after mash, and wort for rehydrating yeast. Lesson number two - I cannot lift keg with 32 l of liquid above knee height, let alone to shoulders.....

 

[ManseMasher]

Rehydrating Safale s-04 in wort. 27°c, bubbles galore.

 

[swayney91]

Is that a keg that you use for your boil?

 

[ManseMasher]

It is. Very useful if you can get them legitimately (which I did!)

 

[swayney91]

that's a good idea have to had to mod it much instead of cutting the top off?

 

[swayney91]

Sorry that was ment to be have you had to mod it much apart from cutting the top?

 

[ManseMasher]

Cut an 11 1/2 inch circular hole around the top. Very noisy and sparky but pleasing once done.....

 

[swayney91]

Have you put a tap on it? Is the 11 1/2 inch hole around the inside of the lip?

 

[ManseMasher]

3/8 " ball valve tap. 11 1/2 inches measured from centre. Hop strainer but no sight glass. Fantastic diy project!

 

[swayney91]

That might be my next project after I've tried with the burco biab method. sorry for the hijack looks a good set up you have, something similar to what I want mine like.

 

[ManseMasher]

Not too difficult - hole cutting for tap was done with a Q-Max, angle-grinder to take lid out. Hop strainer is screwfix shrouded hot water tail. Just time consuming!

 

[ManseMasher]

Just been standing admiring my first attempt. Garage is a cornucopia -smells, steam, industriousness. Wife comes in, says it smells of ****. Strange chaps, women.......

 

[ManseMasher]

Flame out 2115, off to shop for red wine then back to cool at 2145. Yeast is going mental - you can hear it fizzing from outside the kitchen!

 

[ManseMasher]

Chiller working fine, thar she blows!!

 

[ManseMasher]

So, 4.65kg maris otter
30g dark malt
33g EKG at 0 mins
33g Styrian at 0 mins
20g Styrian 80 mins
5g gypsum in mash
8g gypsum, 2.75 table salt, 3g Epsom salts in boil water
90 min mash at 66°c
90 min boil
Safale s-04 rehydrated in wort at 27°c, pitched at 20.8°c
OG1.038 (a bit low - think I over did it with the second batch sparge)
The waiting begins......