Just starting sterilising!

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Reg
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Post by Reg » Sun Dec 18, 2005 12:37 am

My saved starter has now formed a half inch fermentation head in the new "wort" as well as showing the activity on the bottom. I think I'm happy that it'll be good for casting tomorrow.
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Post by Reg » Sun Dec 18, 2005 1:04 am

QUOTE (Daft as a Brush @ Dec 17 2005, 10:47 PM) Pint 3, eyes glazing over :D
Now this is important brewing information. :lol:
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Post by Andy » Sun Dec 18, 2005 11:00 am

Day #8

Slowing down now or possibly it's due to reduced temps overnight ? We'll see in a few hrs when house warms up again B)

Edit: Definitely slowed now, racking Mon/Tues I would think.
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Post by Andy » Mon Dec 19, 2005 10:18 am

Day #9

Virtually stopped as of this morning. Nice firm looking yeast layer at the bottom of the demijohn.
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Post by Reg » Mon Dec 19, 2005 10:21 am

Sterilising to rack started this morning whilst I wait for the garage to open so I can go put our car in for repairs.

General plan.

1) Rack to sterile demijohn.

2) Sample trained yeast for new starter for fridging.

3) Clean old demijohn and pitch 36 hour old starter into new apple "wort"

:D
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Post by Andy » Mon Dec 19, 2005 10:27 am

Don't forget to plan some drinking of the finished result in there Reg :D
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Post by Reg » Mon Dec 19, 2005 12:14 pm

QUOTE (andy @ Dec 19 2005, 08:27 AM)Don't forget to plan some drinking of the finished result in there Reg  :D
Well interestingly, by the time the first lot is racked I'm off on holiday for two weeks so the brew can bottle mature properly. Ahh a bit of imposed self disicipline.

Okay! On to today's jobs.

I started here...

Image

...and finished here...

Image

The sampled culture is probably the weakest link as I was only able to get about half a teaspoonful of what I think should be live yeast into the mix. amazing what you can do with a sterile teaspoon, a long wooden spoon and some sellotape. :D
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Post by Andy » Mon Dec 19, 2005 12:20 pm

QUOTE (Reg @ Dec 19 2005, 10:14 AM) amazing what you can do with a sterile teaspoon, a long wooden spoon and some sellotape. :D
As the actress said to the bishop etc. :lol:
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Post by Reg » Mon Dec 19, 2005 12:23 pm

QUOTE (andy @ Dec 19 2005, 10:20 AM) QUOTE (Reg @ Dec 19 2005, 10:14 AM) amazing what you can do with a sterile teaspoon, a long wooden spoon and some sellotape. :D
As the actress said to the bishop etc. :lol:
:lol:

Well the stored starter seems to be fine. It fizzed through the gently cracked mineral water bottle lid with a regular gentle sigh and the next batch it was ptiched into has just pushed its frist bubble.

We'll just have to see with the sampled yeast. :blink: :D
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Post by Andy » Mon Dec 19, 2005 1:51 pm

DAAB - for the larger quantities, what type of FV do you use and what measures do you take to prevent airbourne contamination ?
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Post by Reg » Mon Dec 19, 2005 4:04 pm

Day #1 Batch #2

Going like a train. 1 bubble per second. :D

Reclaimed starter now by radiator to try and help the yeast along. :huh:
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Post by Andy » Mon Dec 19, 2005 4:47 pm

popped into Aldi this lunchtime and noticed they sell 100% pure apple juice i.e. not made from concentrate. Didn't see a price though but seeing how the concentrate based stuff from the same manufacturer was about 50p/L then I guess it won't be cheap...
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Post by Andy » Mon Dec 19, 2005 5:28 pm

Indeed a couple of dead rats immersed in the brew forms part of the traditional conditioning process for scrumpy doesn't it ? :lol:
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Post by Reg » Mon Dec 19, 2005 7:34 pm

Seems to be some hopeful fizzing and clouding of my trained yeast culture! :D
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Post by Andy » Mon Dec 19, 2005 8:14 pm

Jusr racked mine and had a swift taster - head now spinning :unsure: :D
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