What are you brewing?
Replies to This Discussion
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Permalink Reply by Pilgrim on
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My Visa card mikes at 34thou, a bit narrow if you ask me. My mill is set to 45thou and I get a good ratio of flour to cracked husks.
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Permalink Reply by Christian on
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I had a some-what random occurance like this 2 weeks ago. That paste on top of the mash (Germans call in Teig) stopped my sparg dead as it formed a watertight seal. Also, had a lot of break material in the kettle. Grist was nothing but Golden Promise but I did the same recipe from the same sack before Christmas and had no issue. Finished beer is fine and very clear.
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Permalink Reply by Mark on
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I've found Malteurop pils gives an awful lot of break in the boil, sometimes it looks like you're boiling eggs and tofu. Some Irish moss and and it settles out ok though.
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Permalink Reply by Michael on
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On the bright side, I am getting to do a little experiment on temp control due to this batch being so large for me.
I have one fermenter in the temp control fridge, locked in at 18C, and the other one in a cabinet that generally stays at 22C. It will be interesting to taste the difference in esters from the higher temp since it is the same batch.
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Permalink Reply by Matt Smith on
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My mash almost always looks like this after recirculation, I just thought it was normal. I buy pre crushed grain, usually from brewers coop. At times when its been bad Ive had to gently disturb the cake on top to keep the sparge flowing properly.
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Permalink Reply by Martin Bridges on
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I was way behind on my brewing schedule due to a combination of summer holidays and visiting parents, so I decided to get back on track by doing a double brewday. I got Gordon Strong's book "Brewing Better Beer" for Christmas and he points out that you can overlap processes and get some efficiencies that way. All in all it worked out OK, but I'm sure it could be improved upon. I'm completely exhausted after it and I made one error which hopefully won't be too drastic.
Anyway, I brewed a Golden Ale (supposed to be for the next WBC but might not be ready in time - did I mention that my schedule was screwed?) and a Real Ginger Beer using ginger beer plant.
GOLD! I Tells Ya! (Golden Ale, leaning towards a Kolsch)
90% Pilsner
5% Munich
5% Vienna
Mashed at 65 degrees
Meant to boil for 90 mins but only boiled for 60. There's my mistake for the day.
50g Saaz @ 60 mins
Wyeast 1338 European Ale yeast, fermenting at 16 degrees
OG 1.047, 23 IBUs
Real Ginger Beer
93% Maris Otter
7% Crystal 120
Mashed at 67 degrees
60 minute boil
10g Target @ 60 mins
3oz grated ginger root @ 15 mins
1oz lemon rind @ 5 mins
3oz grated ginger root @ 0 mins
Fermenting with ginger beer plant (symbiotic colony of bacteria & yeast)
Wort looked great but doesn't taste as gingery as I would have liked.
OG 1.033
All in all not something I'd plan to do again unless absolutely necessary. No chance to relax all day.
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Permalink Reply by Glynn Foster on
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I also scored a copy of this book for Christmas - it's a bloody good read! (I don't think I could face a double brew day, but have been recently doing double batches with different yeasts and finding that a winner).
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Permalink Reply by Mike Neilson on
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Have the day off to day so I better brew!!
Tropical Fruit Punch
96% Gladfield Lager
4% Caramalt
69 Degree Mash
20ibu Nelson Sauvin @ 60
2g/l Zythos 1g/l Galaxy and 1g// Nelson Sauvin Whirlpool
1.046 - 1.011 4.5% Abv
20ibu
US05
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Yeah im not sick ;) Im all good I had a pint of the good old Tropical fruit juice last night and thought I should clone it but with Malt Hops and yeast, I have a 1kg tin of Mango pulp that one of the fermentors might get as well after primary has kicked off.
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Permalink Reply by Kelly Ryan on
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A little Saison been brewed on ePICObrewery today... Aiming for 5ish %, nice and simple with some trial variety hops from NZ Hops and fermented with 3711.
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