jeg3
Landlord.
Got this on the go today:
4.24kg pale malt
0.14kg chocolate malt
26g first gold 90min
18g first gold 10min
Used 4th generation of the Wye Valley yeast I cultured last year.
14 litre mash at 66ââÆ for 90 minutes, followed by 18 litre fly sparge at 75ââÆ.
BHE estimated at 67%, so my milling is improving.
All OK until an hour into the boil when I had to leave in an emergency. Switched everything off and left. Got back 3 hours later and presumed that the bittering addition would have done its thing, so brought it back to the boil for the 10 min addition.
OG slightly lower than anticipated, probably as a result of the missing 20 minutes of boil.
Even so, should be about 4%.
I woke the yeast up this morning - it's been asleep in the fridge for 8 weeks, and it was producing CO2 by late afternoon, so chucked it in once the wort had cooled to 25ââÆ
4.24kg pale malt
0.14kg chocolate malt
26g first gold 90min
18g first gold 10min
Used 4th generation of the Wye Valley yeast I cultured last year.
14 litre mash at 66ââÆ for 90 minutes, followed by 18 litre fly sparge at 75ââÆ.
BHE estimated at 67%, so my milling is improving.
All OK until an hour into the boil when I had to leave in an emergency. Switched everything off and left. Got back 3 hours later and presumed that the bittering addition would have done its thing, so brought it back to the boil for the 10 min addition.
OG slightly lower than anticipated, probably as a result of the missing 20 minutes of boil.
Even so, should be about 4%.
I woke the yeast up this morning - it's been asleep in the fridge for 8 weeks, and it was producing CO2 by late afternoon, so chucked it in once the wort had cooled to 25ââÆ