JJSH's brewdays

Discussion in 'Beer Brewdays!' started by jjsh, Jan 14, 2018.

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  1. Jul 12, 2019 #161

    Oneflewover

    Oneflewover

    Oneflewover

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    Smelled quite breast!!?
     
  2. Jul 12, 2019 #162

    jjsh

    jjsh

    jjsh

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    Yeah, you know, breast. clapa

    Auto correct strikes again - bready acheers.
     
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  3. Jul 13, 2019 #163

    jjsh

    jjsh

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  4. Jul 19, 2019 #164

    jjsh

    jjsh

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    A week later, and Bitter Amber is great. Tastes just like a pub, standard cask Best Bitter. It's great. Amazing the difference a week conditioning can make. Will be better next time when I don't forget to add the dry hop.acheers.
     
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  5. Jul 20, 2019 #165

    jjsh

    jjsh

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    My EKG user upper was dry hopped with 54g if EKG pellets. Before I did this I took a sample, and it tastes great. Hoppy, bitter, smooth. Very very drinkable. The CML høg-norsk yeast appears to be really neutral, perhaps a very very slight pepper taste, but that may be the hops? I'll bottle next weekend, I think.
     
  6. Aug 31, 2019 #166

    jjsh

    jjsh

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    This EKG høg-norsk user upper is really nice. Still has a bit of hop haze, unsurprisingly, but it tastes amazing.

    It is, however, incredibly strong! (7%ish)
     
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  7. Nov 8, 2019 #167

    jjsh

    jjsh

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    First brew day in ages, and I really enjoyed it. It's a progression of my house mild recipe, this time brewed with CML Celtic yeast.


    Boil Time: 60 min
    Batch Size: 19 liters (fermentor volume)
    Original Gravity: 1.036
    Final Gravity: 1.008

    FERMENTABLES:
    2.2 kg - Pale Ale Malt 2-Row (71.4%)
    120 g - CaraRed (3.9%)
    120 g - Chocolate (3.9%)
    120 g - Amber (3.9%)
    60 g - American - Black Malt (1.9%)
    400 g - Belgian Candi Syrup - Golden (5L) - (late addition) (13%) (edited for clarity - I use golden syrup but this is the nearest thing in the brewers friend database)
    61 g - Molasses - (late addition) (2%)

    HOPS:
    20 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 17.13
    25 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 30 min, IBU: ???

    MASH GUIDELINES:
    1) Strike, Temp: 68 C, Time: 60 min, Amount: 9.2 L
    2) Sparge, Temp: 76 C, Time: 15 min, Amount: 20.3 L
    Starting Mash Thickness: 3.5 L/kg

    YEAST:
    Crossmyloof BEòIR yeast (rehydrated)

    Brew day went well, hit somewhere between 1035 & 1036 and bang on 19L.

    Sample tasted promising so let's see what the BEòIR yeast can do!

     
    Last edited: Nov 9, 2019
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  8. Nov 8, 2019 #168

    Ajhutch

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    You’re everywhere posting about mild :hat:clapa
     
  9. Nov 8, 2019 #169

    jjsh

    jjsh

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    acheers.

    Don't worry, I'll start posting about barley wine soon, just to totally convince you all that I'm a beer time traveller from the 1950's
     
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  10. Nov 9, 2019 #170

    jjsh

    jjsh

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    No activity of note this morning... I'll give it till tea time then panic / add another yeast.
     
  11. Nov 9, 2019 #171

    MyQul

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    Id wait 72 hours before adding any more yeast.
     
  12. Nov 9, 2019 #172

    jjsh

    jjsh

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    Rules is rules, we'll have no shirking in this house. 24 hours or you loose your place in John's ingredient list. :laugh8:
     
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  13. Nov 9, 2019 #173

    MyQul

    MyQul

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    I like it. Shape up. Or Ship out! :laugh8:
     
  14. Nov 9, 2019 #174

    jjsh

    jjsh

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    It's off! I knew the threat of another yeast would make it pull it's socks up.

    I've also edited the original recipe post to reflect the fact I use golden syrup in my mild. The Candi syrup listed is just the nearest thing in the brewers friend database.
     
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  15. Nov 9, 2019 #175

    MyQul

    MyQul

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    Can you edit the Brewers Fiend database? If you can GS has a potential extract of 1.038. I use brewmate so was able to add GS into it's database
     
  16. Nov 9, 2019 #176

    jjsh

    jjsh

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    You can indeed add your own custom fermentables, and I found a really great website that had the potential extract and EBC / colour of a whole raft of 'supermarket' sugars ( golden syrup, black treacle, etc etc) and added golden syrup from that. However, I don't know what I did, but it's disappeared from my brewers friend profile, and like an idiot I managed to loose the link to the website with all the colour data! DOH!
     
  17. Nov 16, 2019 at 3:47 PM #177

    jjsh

    jjsh

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    Day 8 and the mild is down to a slightly high 1011°, so I've ramped the fermentation fridge up to 19.5 for the last few days to see if it will drop any more. The sample is really lovely, and if this is the final gravity it's about 3.3% after priming, which is fine for a mild. I'm bottling this one, however, so I'm not taking any risks. If it stays where it is, it gives an attention of 68%, which according to CML is low for this yeast. I did mash fairly high, however.
     
  18. Nov 16, 2019 at 9:18 PM #178

    MyQul

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    You might want to give it a little rouse too
     

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