Oneflewover brewdays

Discussion in 'Beer Brewdays!' started by Oneflewover, Dec 31, 2017.

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  1. Dec 31, 2017 #1

    Oneflewover

    Oneflewover

    Oneflewover

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    Decided to start one of these brewday threads, might be useful.

    Brewed a Kolsch (style!) today:

    Mashed at 65 deg C for an hour:
    4kg Pilsner malt
    0.75kg Munich malt

    75 minute boil:
    13g Magnum at 60 mins
    20g Saaz at 15 mins
    30g Saaz at 5 mins

    OG 1.050 or thereabouts, recipe gave 1.049 so happy with that

    CML Kolsch yeast fermenting at 17 deg C

    used the Barley-crusher for the first time today. My 12v cordless drill didn't like it, so I milled by hand. Nice little workout! I may have milled too fine, will have to trial and error.

    Will probably lager for a while (need to look into that a bit more!)

    Cheers, happy new year to all!

    20171231_131430.jpg
     
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  2. Dec 31, 2017 #2

    Robin54

    Robin54

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    Nice one. I seem to remember someone saying on here that setting the roller distance to the thickness of a credit card works well
     
  3. Dec 31, 2017 #3

    Oneflewover

    Oneflewover

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    Yeah, I've seen that thanks. I went to credit card thickness, then tightened down a bit further. Wanted to try to ensure good efficiency but may have gone too far as it was a very slow sparge and the pump got gummed up.
     
  4. Dec 31, 2017 #4

    strange-steve

    strange-steve

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    Good job. I'm just checking on my kolsch, also fermented with CML yeast. It's only been in the fermenter a couple of weeks but it tastes pretty promising. The only issue I have with the yeast is the attenuation is lower than I'd have liked, only 73% and that's with a stepped mash (55-63-70-77) so it's a little sweet in the finish, although the flavours are good. It'll be interesting to see how yours finishes with a single rest at 65.
     
  5. Jan 1, 2018 #5

    Oneflewover

    Oneflewover

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    This is the second time I've used the yeast. Unfortunately I haven't been making notes, so not sure where it finished last time (I got a brew journal for chrimbo, so will take notes from now on!). I remember that there was a bit of fruit / sweetness, but I really enjoyed the beer. I did consider adding some dextrose to dry it out a bit but, but chickened out. Out of interest why did you step mash?

    For some reason my beers generally tend to attenuate more than the recipe predicts / states. I wonder if my mash temps are on the low side? I'll perhaps double check with a calibrated thermometer next time.
     
  6. Jan 1, 2018 #6

    strange-steve

    strange-steve

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    The step mash is to improve clarity and enhance malt flavours while increasing fermentability. At least that was the plan anyway!
     
  7. Jan 1, 2018 #7

    Bigcol49

    Bigcol49

    Bigcol49

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    Hi!
    I, too found that my drill didn't cope with turning the mill, but arm power worked really well! I've rigged up the mill to bolt onto my Workmate as it wanted to keep lifting up during the milling process.
    I condition the grain, meaning a finer crush doesn't "clog" the filter bed.
     
  8. Jan 1, 2018 #8

    Bigcol49

    Bigcol49

    Bigcol49

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    Hi!
    I use a hochkurz mash; it is very similar to your mash but doesn't have the 55°C rest.
     
  9. Jan 1, 2018 #9

    strange-steve

    strange-steve

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    Yep that's exactly what it is, just with a high protein rest thrown in.
     
  10. Jan 1, 2018 #10

    Oneflewover

    Oneflewover

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    Cheers Bigcol. I have read somewhere else that you condition the grain by moistening it. I'll definitely look into that. Along with underletting I think that may solve my sparge and pump issues to some extent. I imagine that you get a lot less dust too!

    I was thinking I'd look into trying to clamp the mill to an old fv, it certainly did like to keep lifting up!
     
  11. Jan 10, 2018 #11

    Oneflewover

    Oneflewover

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    This has now finished around 1.010, with an apparent attenuation of about 80%. I'll leave it in the fermentation fridge to chill for a while.

    Gravity samples taste good, a nice light ale, but certainly not inspiring. I think that I'm starting to set my sights above 'good' beer.....which is a little concerning for both my wallet and time! :-?
     
  12. Jan 17, 2018 #12

    Oneflewover

    Oneflewover

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    Bottled tonight after being held at a couple of degrees for the last week. Tastes a bit more promising, crisp, malt dominant, very nice graininess, bit of fruit from the yeast (I think!)
     
  13. Jan 23, 2018 #13

    Oneflewover

    Oneflewover

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    Ok, so it hasn't yet been in the bottle a week yet, but I thought I'd try a 330 ml sample. Very pleased. Lively carbonation, malty and sweet at first, but surprisingly quite dry on the finish.


    @strange-steve, how did your Kolsch turn out?
     
  14. Jan 23, 2018 #14

    strange-steve

    strange-steve

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    That sounds like a perfect kolsch to me :thumbsup:
    Mine is still in the fermenter :blush:
    Just haven't had a chance to bottle it, but hopefully I'll have a couple of hours free tomorrow afternoon to get it done. Fancy a swap?
     
  15. Jan 23, 2018 #15

    Oneflewover

    Oneflewover

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    Sounds good to me. I'll try and get one in the post at the weekend :hat:
     
  16. Jan 24, 2018 #16

    strange-steve

    strange-steve

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    As it turns out I don't have enough empties to bottle this today :blush:
    I've moved bottling to Sunday and scheduled some serious drinking for tonight to liberate some bottles from my back stock. A took a sample and it tasted promising enough though.
     
  17. Jan 27, 2018 #17

    Oneflewover

    Oneflewover

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    Impromptu brewday today. SWMBO gone to visit a friend for the weekend. Home alone with the kids. Shocking weather. What else is there to do!?

    Three things of note:
    1. Doughing in is a doddle with a gurt wooden paddle. Can't believe I persevered so long with the floppy plastic one.
    2. The pumps that come with the bulldog brewer truly are papp. Gonna have to get a replacement.
    3. Hops, whether pellet or leaf, are a PITA to deal with.

    Galaxy and Chinook pale, 23L batch, today:
    5kg MO
    0.2kg light Munich
    0.2kg flaked barley
    Mashed at 66 deg C for 75 mins. 3.5l per kg (trying a thinner mash).

    75 min boil
    20g Chinook at 60
    15g Chinook at 15
    15g Chinook and 40g Galaxy at flameout.

    Fermenting at 19 deg C with CML US pale. Plan to dry hop with 50g Galaxy for 4 days.

    Got 1.055, despite having to pour a couple of litres away because I didn't want to put too much in the fv. Seem to be consistently getting 75% efficiency these days.

    Happy Saturday everyone :beer6:
     

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  18. Jan 29, 2018 #18

    Oneflewover

    Oneflewover

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    D'oh! Just been out to the garage to have a little inspection and noticed that the Inkbird is reading 20.7deg c, despite being set at 19. Then realised I'd forgotten to plug the fridge back into the Inkbird.

    Was quite surprised that the yeast (pitched at 18) appears to be generating enough heat to cause the liquid in the fv to rise in temperature like that. It is quite cold in the garage and it is an old fridge!
     
  19. Feb 3, 2018 #19

    Oneflewover

    Oneflewover

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    Down to 1.011 last night, and looked done. Galaxy dry hop added, will leave for 4 or 5 days more before chilling prior to bottling. Sample tasted good.

    Galaxy certainly is a fragrant hop, and really sticky (leaf hop) - stickier than any other hop I've used before
     
  20. Feb 15, 2018 #20

    Oneflewover

    Oneflewover

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    Got around to bottling this tonight, chilled for longer than I usually do; for no good reason other than lack of opportunity to bottle earlier. Very happy with the sample(s) :gulp: I tried whilst bottling

    A Saison up next when I get the chance for a brewday:thumb1:
     

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