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Yesterday, however I started a Heritage IPA, loosely based on 1858 Wm. Younger Ex Pale Ale. An 18L batch that will be aged for 8-12 months in a Corny with oak, 40g First Gold dry hops and Brett Claussenii.

90 minute mash at 66.7C

4KG of Chevallier Malt

75 minute boil.

First Gold - 70g at 75'
First Gold - 70g at 60'
First Gold - 70g at 30'

Fermented with WLP028 Edinburgh Ale at 19C.

Should end up at around 6%.
 
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Today I christened my new Grainfather with a batch of Greg Hughes Pale Ale. I thought it best to start with a simple recipe, and also one I had all the ingredients for.

I made a few minor mistakes, such as not pressing down the top grain plate as far as it should go and forgetting to reduce the heater setpoint when adding the grain, but overall I was pleased with the whole process. It's only by making mistakes that we learn after all.

The chiller got the wort down to 22°C and I pitched with CML real ale yeast rehydrated for an hour. True to form, the lid of the FV is bulging and bubbling has started in the airlock just 3 hours after pitching. I measured an OG of 1.044, three points higher than predicted by the recipe.
 
Just about to mash in a Blackberry IPA.

Grist: Extra Pale Propino, Biscuit Malt, Carapils, Crystal 60L.

Hops: Bramling Cross, Mosaic.

Extra: Blackberries.

Yeast: WLP028 Edinburgh Ale.
 
MmmBeer said:
...If, from the SG, I was convinced that the yeast really wasn't doing its stuff then I would chuck in a sachet of dried Wilco Ale Yeast, tap down the lid again and wait another ten days before having another look.

Thanks for the advice. I have opened it up again and taken a hydrometer reading. And its good news, it was down to 1.016 (from 1.055) and it actually tasted rather pleasant.

I don't believe there was any problem with the seal between the lid and the bucket, I think it was seal between the lid and the grommet for the airlock. I can have a closer look when it has finished and been bottled.
Click to expand...

I bottled this brew earlier and noticed that the grommet had ripped. I tasted the sample and noticed an off taste, that I have had once before on another brew. It was a sort of burnt vegetable flavour, which I suspect to be DMS. The book I referred to suggested that it's presence could be the result of not vigorous enough a boil, especially when using very pale malt. I used normal Maris Otter, but the volume in the fermenter was higher than I had expected, which could indicate a weak boil. Alternatively it could be airborne infection.

I live and learn, however I'm not going to just pour it away unless it's proper minging. :yuk:
 
LarryF said:
View attachment 12269

Muntons connoisseur Wheat beer. First brew with the Inkbird I won :thumb1:loved it, set it 1/2 a degree either side of 21c and off it went and didn't even have to look at it, really impressed.

23L - 07/01/18 - 20/01/18 - 21c controlled
Wilko Gervin, pitched dry + 1tsp yeast nutrient
1Kg HBC light Brew Enhancer + 50g Muscavado sugar
40g North Downs steeped for 30 mins in just boiled water
25g UK Cascade 5 day dry hop
OG:1056 - FG:1006 - 6.7%
Bottled into 600ml bottles primed with 1tsp light brown caster sugar.

Tasted very nice in the trial jar, I'll try a first bottle in 2 weeks after 11 days in the warm and 2 days in the fridge.
Click to expand...

i'm loving the red box, not sure I could drink that much pepsi though :laugh8:
 
About 4 days, that's Crossmyloof for you. Eventually got to 1.014, with a shake and a further 2 weeks. Glad to read your comment, was beginning to think I had imagined the article I read, stating 30 - 35 C was the ideal dehydrating temp.
 
MmmBeer said:
About 4 days, that's Crossmyloof for you. Eventually got to 1.014, with a shake and a further 2 weeks. Glad to read your comment, was beginning to think I had imagined the article I read, stating 30 - 35 C was the ideal dehydrating temp.
Click to expand...

I've done very well rehydrating dried yeasts anywhere between 30 and 37 degrees. Just a note that these are the temps for ale yeasts, generally. Not all yeasts would be happy with this range. I read that room temperature can halve the active yeast cells compared the 30-37C range.
 
Today I brewed "KTM X-Bow". I name my beers after classic or sports cars. I'm using styrian cardinal. Styria is in Austria and there aren't many Austrian cars to choose from.
4kg Maris Otter in 23l of water @ 70C, mashed overnight.
250g crushed crystal added and reheated to 76C to allow the crystal to steep.
Drain and 6l mini sparge.
60 mins 35g Target @9.89% AA
0 mins, cooled to 80C, 50g Styrian Cardinal @ 10.58% AA.
Steep for 15 mins then cool to pitching temp.
23.25l in FV @ OG 1.050.
Reused Gervin GV12 yeast.
I will dry hop a few days before kegging.
I bought the hops by accident only having read "Styrian" on the label. From the description it should turn out nice.
 
My first ever cider. Should be interesting. 19 litres of shop bought pasturised 100% apple juice; 1.042. +400g table sugar (mix of light brown & white). Some yeast nutrient. SafCider. SG 1.050, should end somewhere in the 6-6.5% ABV range (higher end probably). Since starting AG I've become a bit disappointed with beer kits, so decided to try Cider as my substitute for when I can't find 6 hours to brew.

Just learned about back sweetening today, so don't have the necessary chemicals. One to try though.
 
Dutto said:
Personally, I would NEVER rehydrate a yeast at 35*C! The highest temperature I have EVER used (for rehydrating and for making a starter) is 25*C.

This doesn't mean that your yeast isn't working. I've had many brews where the only indication of activity is that the trub at the bottom of the FV has grown over a weeks worth of observation.

Personally, I would tap down the lid with a rubber mallet (just in case it's leaking due to not being firmly attached) and after a couple of days and still with no signs of life I would lift the lid and take an SG.

If, from the SG, I was convinced that the yeast really wasn't doing its stuff then I would chuck in a sachet of dried Wilco Ale Yeast, tap down the lid again and wait another ten days before having another look.:gulp:
Click to expand...

MJ yeasts specifically recommend re-hyrhydration at 30-35 degrees C. Apart from their lager yeast. Pitching temperature is a different matter however!
 
GlentoranMark said:
100g of Acidulated Malt gives the twang. I also love Guinness but I've stopped trying to replicate it, instead using my House Stout base and just tweaking each time:

3kg Base Malt (Irish Stout Malt when available)
1kg Flaked Barley or Rolled Oats (Oats work very well and give a more mellow flavour)
500g Black Barley or Roast Barley (depending on how roasty/ chocolately you like it)
100g Acid Malt (for the twang)

any dual purpose hops EKG or similar, hops are not as important so don't worry about late additions etc.

S04 or S05 but I've recently tried different ale yeasts with decent results.

That should give you a 19L batch of around 4% beer. Just keep tweaking each time and keep notes.

Edit, my LHBS sells in these quantities so there is no waste or left over grains. Experiment, try adding the black barley in the sparge instead of mash ect. Mash higher or lower and see the results. I just mix things up each time and produce something slightly different. I will get the Nitrogen bottle some day when I build a new shed.
Click to expand...

I've just brewed my first all grain stout based on this from Mark. Went for a mix of Flaked Barley and oats and scaled up to 23L . O.G. 1.044, went with US-05. Can't wait to try result.
 
Made a strong dark bitter today, which according to Bigcol's real ale naming system, is being christened Old Goat Biter. I found an old dependable recipe stating 10lbs pale malt, 8oz Crystal and 4oz hops. I was a bit low on crystal, so added 50g of black malt and a little extra pale to maintain the total grain bill. For hops I used 50g of challenger at the start of boil and 50g of goldings 10 mins from end of boil, chilled and pitched at 22°C with pack of Wilkos Gervin sprinkled on top, as I completely forgot to rehydrate. D'oh!
Again exceeded the OG target, hitting 1.065 instead of the predicted 1.053 and must have overboiled as I ended up with 21 litres rather than the expected 23. Need to do some sums and refine the efficiency up a bit.

Bring on the Goat!!!
 
Put my mash water on to heat 20mins ago for an early start to my (long overdue) first brewday of 2018.

I’m doing a British golden ale with the hop schedule based on a “Bitter and Twisted” clone recipe I found online:
3kg MO
200g caramalt
250g torrified wheat
However much golden syrup is left from pancake day (could be as much as 500g because it was a 600g bottle and I’m the only one that likes it).

20g EKG 60mins
20g Styrian Goldings 15mins
20g Styrian Goldings 10mins
20g Styrian Goldings 0mins

I’ll mash a little higher to counteract the dryness that the syrup will bring.

Fermenting with MJ Liberty Bell. It’s the first time I’ve used something other than CML for over a year.

Aiming for around 4.1% and 26 IBU
 
MickDundee said:
Put my mash water on to heat 20mins ago for an early start to my (long overdue) first brewday of 2018.

I’m doing a British golden ale with the hop schedule based on a “Bitter and Twisted” clone recipe I found online:
3kg MO
200g caramalt
250g torrified wheat
However much golden syrup is left from pancake day (could be as much as 500g because it was a 600g bottle and I’m the only one that likes it).

20g EKG 60mins
20g Styrian Goldings 15mins
20g Styrian Goldings 10mins
20g Styrian Goldings 0mins

I’ll mash a little higher to counteract the dryness that the syrup will bring.

Fermenting with MJ Liberty Bell. It’s the first time I’ve used something other than CML for over a year.

Aiming for around 4.1% and 26 IBU
Click to expand...
Managed to stabilise my mash temp at 68.1C which is around what I had planned.
 
FG 1.041 so 2 points below what I expected but if it finishes at 1.010 then it’ll still be 4.1%.

My new immersion chiller is phenomenal! My old one (which snapped mid chill back in November) took about an hour to get it down to 25C, this one had the wort at 16C in less than 35mins! Just to plug the seller, it’s this one: https://rover.ebay.com/rover/0/0/0?mpre=https://www.ebay.co.uk/ulk/itm/332561002417
 
MyQul said:
Some people may not want to write out a full brewday report but just say what they brewed.

So what did you brew today?

I made a 'bit's and bobs stout' to use up the odds and ends of grain I had
Click to expand...
Kind of used a recipe from the Brew it Yourself Book by the two thrirsty gardeners a) to venture away from kit brewing and b) to use up some ingredients I'd gathered.

A local midland brewer Sadlers do a really nice Black IPA called Peaky Blinders. I followed the recipe to make 8 pints of IPA with 100g crushed crystal malt, subsituted the 700g of extra light DME for 500g of extra dark and 200g of unrefined brown sugar. I used 18g of Golding Bittering Hop pellets and 18g of Citra Aroma pellets. Got busy with my big pan and thermometer during the wort making process and pitched with a Wilko Ale Yeast I had spare.

Starting gravity wasn't too shabby at 1047 and it's been in a demi john for about 4 hours now and bubbling away already. I'll give it a couple of weeks or so in there and then bottle it with half a teaspoon of DME in each 500ml bottle. I tend to condition for another 2 to 3 weeks under the stairs where it's in a dark room temperature environment. It'll then go into my garage for at least another 2 to 3 weeks to (hopefully) drop bright.

Yes, it's a small batch brew but it hasn't really cost that much and I'm just interested in seeing if it's better than the kit brews I've done to date. :beer1:
 
Did a SMASH/pseudo lager type thing last Sunday.

90 mins mash
90 mins boil

1.89kg Lager malt
15g Saaz @ 90
10g Saaz @ 5
8g Saaz @ 0

First time with temperature control and first time using CML yeast, using the CML Kolsch at 16C initially.

Seem to have written everything down apart from the OG but it was low so will just be keeping fingers crossed it ends up low enough to give something between 3.5%-4.5%.
 

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