Brewed a porter yesterday and pitched the yeast today. 12lb pale malt, 1¾lb chocolate malt and 1¾oz challenger hops with Mangrove Jack's Empire Yeast. 5 gallons (English not American) at 1054°. It should be good!
Ersatz lager 15L:
2kg Maris Otter
10g Magnum 35 mins
10g Hallertau 15 mins
10g Saaz 10 mins
10g Saaz after boil @80C° for 10 mins
CML California Common yeast
Went very smoothly and I recorded every reading to update my baseline Biabacus.
Wort cooled overnight in a cube in the shed, yeast pitched last night. No airlock activity this morning.
Temp set to 19°C.
Did a 2 hearted ale clone today with some Cascade mixed in with centennial. Last week was a California common and an imperial stout using T58 and chinook based on northern Brewers recommendation. That finished fermenting in about 24 hours.
Tried a Rye bitter today, was a bit concerned over stuck mask stories so went a little conservative a modified a std bitter recipe reducing crystal from 350g to 250g and adding 350g of Rye Crystal. Pale reduced slightly from 3375g to 3300 & skipped 25g Black malt altogether. so total grain bill moved from 4100g & OG 1040 OG to 4250g & OG 1042. It did behave differently in the grainfather, normally there is initially an overflow into the er overflow and later settles down but still a good centimetre of wort above the top plate. Today no overflow at all and drained straight through plate no build up of wort over top plate at all. Looking forward to see how it turns out.
10 litres of Mersy Stout. Extract with steeping grains. It will be a milk stout with coffee and cocoa nibs.
1200g MJ LME
140g brown sugar
200g Roasted barley
100g Choc malt
100g flaked oats
100g flaked barley
Hop 40g challenger hop tea.
Yeast CML Beoir
Colour as black as a Tories heart