matt76's Brewdays

Help Support The HomeBrew Forum:

matt76

Landlord.
Supporting Member
Joined
Oct 17, 2018
Messages
1,707
Reaction score
1,139
Location
Berkshire
If you are less a fan of clove than banana, maybe run the tmep up a degree or two. Someone told me to do that as fermentation progressed rather than start hot with this yeast, as high temps favour banana but a full ferment at 22 or 23 can overdo it... It is a glorious yeast tbf and I recommend it to anyone.
Thanks, yep, that's basically what I'm doing - the German article I linked to above has a specific section how to push it towards banana (and another one for clove) which is basically increase the wheat, start at 18degC and let it free rise from there.

It got to 21.7degC (according to the Inkbird and Tilt) bit I've now switched on the heater and set it to 22.5degC. Probably what I'll do from here is temp it up manually 0.5 or 1degC per day.
 

matt76

Landlord.
Supporting Member
Joined
Oct 17, 2018
Messages
1,707
Reaction score
1,139
Location
Berkshire
Update: AG#76 Hefeweizen

Judging by the Tilt readings it's pretty much all over bar the shouting now after 4-5 days since pitching. Considering my OG was a few points lower than calculated (I won't say "expected" - I expected it would be lower due to all the wheat) it's also attenuated a little more from 1.042 to 1.010. I reckon it might go another point or two given time and end up in the 4.2-4.5% ABV range.

I'll be good and give it the full 2 weeks before kegging. I've been reading around and opinion seems divided as to whether you should cold crash but I'm not sure I will in this case - bottom line is the German article I'm using (which I take as the gold standard) doesn't mention cold crashing or lagering so I'll take their word for it.

I'm a bit annoyed at myself for chickening out and aborting the open fermentation sooner than planned, though in hindsight probably only by about 1-2 days and when it was about 50% of the way to FG. In hindsight the most obvious likely culprit was always thick krausen throwing the Tilt reading off. But you live and learn and it's unlikely to have made the beer explode or catch fire so I seriously doubt it'll turn out to be a disaster!
 

matt76

Landlord.
Supporting Member
Joined
Oct 17, 2018
Messages
1,707
Reaction score
1,139
Location
Berkshire
Kegging: AG#76 Hefeweizen

It was clearly doing diddly squat in the FV and I got bored of waiting so I kegged it 😉

First I did 4 x 500ml bottles primed with sugar and bottled directly from the FV in an otherwise closed transfer - this was a precaution to avoid another keg-overflowing-through-the-PRV incident! aheadbutt

Then from there I closed-transferred the remaining 10L or so to a purged keg and hooked it up in the kegerator to my high pressure line at 25psi 👍

The banana aroma present during early fermentation seems to have gone - it may still be there, just not especially prominent, need to wait for a proper tasting 🤔 In it's place though is clove, and in fact from the tiny tiny taste I had it seemed very very reminiscent of the Hefeweizens I've had in Germany such as Erdinger which bodes well 👍🍻🇩🇪

ABV = 4.15%
SRM = 3.21 (Pale)
IBU = 11.5 (Rager)
 

matt76

Landlord.
Supporting Member
Joined
Oct 17, 2018
Messages
1,707
Reaction score
1,139
Location
Berkshire
AG#77 Get Even IPA v3

20210917_205906.jpg


Had the afternoon off work yesterday so made my third attempt at this session IPA. I'm still trying to capture a bitter punch with a classic West Coast IPA pine-resin character from the hops. Last version was nice but somehow ended up quite grapefruity and less bitter tasting to me than the IBU number would suggest.

2 or 3 changes from last time:
The last one was bit thin so I'm adding some speciality malts to try and give it a bit more backbone.
I've completely changed the hopping to see if I can get that piney-resin thing going.
It was bottled last time and the hoppiness faded quickly - this time I'll be kegging via closed transfer which experience so far says will preserve the hop character nicely.

Also a process change - I use a re-circ pump during the mash but decided this time to use it during the whirlpool/hopsteep to see if it would suck up more of the crud from the bottom of the kettle and dump it in the jumbo hop bag I use, leaving me with less crud and more clear wort to drain to the FV. (Verdict: I think it helped a bit.)

15L tap water, 17.5ml CRS, 3g gypsum, half a Campden tablet, giving:
Calcium 182
Chloride 121
Sulfate 260
Alkalinity 75

1000g Golden Promise
500g Vienna
250g Munich
250g Carapils
50g Victory Malt
2.050kg TOTAL

70min full-volume no-sparge mash @ 67degC

Boil 30mins:
25g Chinook 12.3% AAU for 30mins
20g Chinook 12.3% AAU for 10mins
1/2 Protafloc tablet 5mins

Whirlpool/Hopsteep 15mins @ 85-90degC:
20g Columbus 14.9% AAU
20g Simcoe 13.3% AAU

(Will dry hop at end of fermentation with 25g each Columbus & Simcoe)

Cooled to 20degC in 10mins then left it to settle out before draining 11L clear wort to the FV. Also collected 1.5L crud in a bottle to settle out which netted me another 1L clear wort that I've already added to the FV this morning.

Pitched 5.5g (half a pack) BRY-97.

4.8 SRM
73.3 IBUs Rager
OG 1.040
Expect it to end up about 1.010 and 4.0%.
 
Top