Hazelwood’s Brewday Part 2
- Thread starter Hazelwood Brewery
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That’s exactly what I was thinking
What hops did you use?
Herkules to bitter (sort of becoming my default at the moment as its so high alpha and I need to get through it) and Willamette last 15.
I recently put the winter coat (clear tarps) on my brew shed so we can use the bar in bad weather.
It’s great for that purpose but not so good if I’m doing a brew because of the steam so for todays brew I opened up the top of one panel. You can see it folded down here.
You can see the steam escaping in this picture (I’m not in there smoking weed!
). I only have to undo 5 bolts so it’s easy enough and is definitely less effort than wiping up all the condensation on everything.
Todays brew of pale ale is done and in the fermenter. I’ve also prepared the water and grist for tomorrows brew of my best bitter.
It’s great for that purpose but not so good if I’m doing a brew because of the steam so for todays brew I opened up the top of one panel. You can see it folded down here.
You can see the steam escaping in this picture (I’m not in there smoking weed!
). I only have to undo 5 bolts so it’s easy enough and is definitely less effort than wiping up all the condensation on everything.
Todays brew of pale ale is done and in the fermenter. I’ve also prepared the water and grist for tomorrows brew of my best bitter.
Erik The Anglophile
Regular.
Must be nice living somewhere just a little transparent plastic is enough to combat the worst of the cold...
Been thinking of doing something similair but it would only be used during summer since countering temps in the -30's and snowdrift without an actual house is tough.
Been thinking of doing something similair but it would only be used during summer since countering temps in the -30's and snowdrift without an actual house is tough.
Two ties.
Yeah, we don’t see temperatures anything like that cold.
NIGHTSKY BREWING
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Top work.....l have been learning about low oxygen brewing( to help with Malt flavour.... And have noticed the hot break having a very white colour on the forum and luckily on my last brew too...mostly from underletting and sodium metabisulfite...
For the majority of beers low oxygen is good throughout if you can do it. No/low oxygen preserves hop flavour, preserves malt flavour, minimises off-flavours and discolouration from oxidation and slows stalling while in storage.
Mash hopping is one way of reducing the oxidation effects of metal ions produced in the mash. If you want to find out more do a search for “mash hopping” … or just ask
NIGHTSKY BREWING
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I,m in healthfeld and fish the Medway at Barming. Have been all grain since 2006.
Cheers Matt. 1971 vintage.☺
Cheers Matt. 1971 vintage.☺
I brewed that best bitter today as planned. The brewday went smoothly and was uneventful, I now have 21 litres of lovely bitter in the fermentation cabinet alongside the pale ale.
The next brew will be an ESB but the weather is expected to be pretty awful over the next couple of days so I won’t get to brew it until at least Friday, maybe even not until next week.
The next brew will be an ESB but the weather is expected to be pretty awful over the next couple of days so I won’t get to brew it until at least Friday, maybe even not until next week.
NIGHTSKY BREWING
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As yeast is the key ...which did you try
I am going for a sweet For Extra Stout soon 7.1%......with Scottish yeast.....with a high finish ...69 mash temp.
Should be nice for cold winter nights.
Which winter style are you going for?.
If you need this yeast l will be banking it in a 50 ml tube.
Cheers Matt.
Heathfield.
Precision Panel Craft.
I am going for a sweet For Extra Stout soon 7.1%......with Scottish yeast.....with a high finish ...69 mash temp.
Should be nice for cold winter nights.
Which winter style are you going for?.
If you need this yeast l will be banking it in a 50 ml tube.
Cheers Matt.
Heathfield.
Precision Panel Craft.
Yeast depends on the beer style but most often for English ales I use Mangrove Jacks Liberty Bell.
Darker/stronger beers are traditional for winter so will include bitter, ESB, porter, imperial stout, and strong Belgian ales. As a curve ball, mulled cider.
Darker/stronger beers are traditional for winter so will include bitter, ESB, porter, imperial stout, and strong Belgian ales. As a curve ball, mulled cider.
I’m going to brew that ESB tomorrow. I’m quite looking forward to this one.
Grist and water are prepared…
Grist and water are prepared…
NIGHTSKY BREWING
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Is this the sold out Malt miller kit.....drinking broadside on a horrible night.....
Any special malts?.....
Any special malts?.....
No, I don’t use kits because I like the process of designing and creating my own all-grain recipes. The malt bill is Maris Otter, Biscuit malt, Crystal 225, Flaked barley, Malted oats, and Torrified wheat.
NIGHTSKY BREWING
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Sounds good.... I do both ....if l,m too lazy l try a all grain malt miller kit ...
But this month's order was a designed FE Stout 7.1 abv.
The sold out malt miller kit ingredients looks good......
Mash temp ....67 or 68...for you're ESB.
But this month's order was a designed FE Stout 7.1 abv.
The sold out malt miller kit ingredients looks good......
Mash temp ....67 or 68...for you're ESB.
Step 1 is 154F (67.8C), step 2 is 161F (71.7C), then mash out at 170F (76.7C).Sounds good.... I do both ....if l,m too lazy l try a all grain malt miller kit ...
But this month's order was a designed FE Stout 7.1 abv.
The sold out malt miller kit ingredients looks good......
Mash temp ....67 or 68...for you're ESB.
The brewday has started and the weather today is perfect for an outdoor brew. At the end of the first mash step the wort is looking just the colour I wanted. Gravity at this point is 1057.
Hi Hazelwood, enjoy following this thread :)
Question as an AG newbie. Have seen a few people refer to a 'mash out' temp higher than the starting mash temp. Are you increasing the temp towards the end of the mash? If so, what's the benefit?
Ta,
Dan
Question as an AG newbie. Have seen a few people refer to a 'mash out' temp higher than the starting mash temp. Are you increasing the temp towards the end of the mash? If so, what's the benefit?
Ta,
Dan
Erik The Anglophile
Regular.
It is a step where you increase the temp to ideally above 75c but below 80, in order to denature the enzymes and sort of halt the conversion process.
Even though all the starch may have converted to sugar, a warm non-denatured wort will continue to break down longer chain sugar to shorter ones, so you sort of stop it at the "sugar profile" you want.
Useful if you have your brewday set up in a way like me, where I usually clean my mashtun and sparge bucket etc and have a 30-60 min pause between transferring wort to kettle and starting the boil.
Even though all the starch may have converted to sugar, a warm non-denatured wort will continue to break down longer chain sugar to shorter ones, so you sort of stop it at the "sugar profile" you want.
Useful if you have your brewday set up in a way like me, where I usually clean my mashtun and sparge bucket etc and have a 30-60 min pause between transferring wort to kettle and starting the boil.
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