The boil was an hour. I was going to take it to 1.130 but bottled it thinking about stressing the yeast.
Hazelwood’s Brewday Part 2
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Ambient. I guess you could do it in a fridge but there’s no need to.
It is nice thoughThis is one heck of a brew.... it's taking it to the next level.....
"Hopefully " I'm getting a stout on next days off...wonder if I should cold steep the dark malt?
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That's impressive 
It is more smooth if you cold steep and then add the liquor during the latter half of the boil. Do remember though to exclude the roast grains when working out your water additions for the mash.
The imperial went into the fermenter yesterday at around 5:30pm and has already filled the available head space. CO2 production is strong but not yet at it’s peak. 
Pennine
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Well then those were some pretty high gravity mashes, impressive.
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I assume this will be labelled with a health warning 
.. maybe the Scoville scale? 
.. maybe the Scoville scale?
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I bet there's a 24 pk of Andrex in the temp controlled shed.
No…but I am in discussion with Elon Musk to supply him with fuel for SpaceX
Today I kegged the bitter. I’m hoping I’ll be able to keg Butterfly Effect 2 tomorrow. This is the bitter.
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Wow look at that clarity, do you fine or cold crash?
I put a little protofloc in the last 5 mins of the boil but no other finings and I don’t cold crash. Liberty Bell is a great yeast for English beers and it flocculates well. This was looking into the fermenting bucket at the end of the transfer…
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My clarity is poor, I was thinking about this last night. I brew biab so no circulation, I am wondering would this have an effect.
There are different schools of thought on this and I think one Brulosophy Xbeeriment suggested throwing all the muck from your kettle into your fermenter resulted in clearer beer. My school of thought is keep every stage clear if you can and leave all the muck behind.
I recirculate through the mash
I skim off the hot-break
I let the cooled wort sit and settle before transfer to the fermenter, leaving behind the cold break.
I use a high flocculating yeast (in most beers) and give the yeast time to do it’s job - minimum 12 days and sometimes a few more.
I recirculate through the mash
I skim off the hot-break
I let the cooled wort sit and settle before transfer to the fermenter, leaving behind the cold break.
I use a high flocculating yeast (in most beers) and give the yeast time to do it’s job - minimum 12 days and sometimes a few more.
Pennine
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That does look like a compact yeast cake, reminds me of S-04. Any idea what Liberty Bell is? Also do you keep the beer in the fermenter for 2 weeks? I'll check out protofloc, thanks.
Ignore the last question was posting at the same time!
I don’t really know although I have a vague recollection there’s a connection with SO4?
There are a few spreadsheets out there that attempt to bring all the equivalents together but I haven’t taken a lot of interest as yet, I just use the yeasts I like.
I think the clever money is on Liberty Bell being a blend of something estery and something clean that floculates well.
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