Panhandle Bitter

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Scooby

Panhandle Bitter

Post by Scooby » Fri Jun 08, 2007 10:36 pm

Well I finally got time to juxtapose (Do A Search) the following grist:

5kg MO Malt
100g Crystal

I did the usual extended mash but at the lower temp of 67c to get a drier beer that with the addition of 100g Amarillo, some late, should turn out a nice aromatic bitter.

The heat retention in the new tun was impressive, 1.5c in the centre and 2c near the outside in 3 hrs, I have added some lagging to the circumference and base plus the usual dog blanket over the top.

My efficiency was up 7 points, that could be due to more efficient sparge compared to a spinny in a cooler.

Anyway got some pics:
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Dropping the break produces a nice clean yeast crop.
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DRB

Post by DRB » Fri Jun 08, 2007 10:52 pm

Am I right in thinking that you transfer from boiler after cooling to fermenter,then let the break settle out then transfer to clean bin leaving break behind before pitching yeast.Do you do this regularly and does it help with chill haze.

Nice piccies by the way,good simple recipe also 8) .
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Scooby

Post by Scooby » Fri Jun 08, 2007 11:04 pm

DRB wrote:Am I right in thinking that you transfer from boiler after cooling to fermenter,then let the break settle out then transfer to clean bin leaving break behind before pitching yeast.Do you do this regularly and does it help with chill haze.

Nice piccies by the way,good simple recipe also 8) .
That would be one way DRB but it seems a lot of messing around, I use a conlcal fermenter leaving the wort to settle for about 2-3 hrs, then drop 1-1.5l.

Regarding chill haze, I'm no expert and have only chilled 2 brews (5l of in mini kegs) and didn't notice any haze.

Simple is best in most cases and I wanted to try Amarillo for the first time so seemed stupid to complicate things :wink:
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Scooby

Post by Scooby » Fri Jun 08, 2007 11:15 pm

DaaB wrote:Looks good Scooby and that's a fancy piece of insulation on your MT 8)

How does that work? What happens to the initial 'dirty' yeast head?
Since I have been using the conical I've found that the initial crop is much cleaner, where 60% of the time in a bin I would skim because of the debris etc I don't have to now. Good job as the top is quite small. I guess that much of this settles with break matter and is dropped.
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Vossy1

Post by Vossy1 » Fri Jun 08, 2007 11:47 pm

Gr8 pics scoobs 8)

Hope you had a gr8 day :wink:

Shinyness covered by shinyness......love it :D
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Scooby

Post by Scooby » Sat Jun 09, 2007 8:24 am

Vossy1 wrote:Gr8 pics scoobs 8)

Hope you had a gr8 day :wink:

Shinyness covered by shinyness......love it :D
Cheers Vossy, It didn't seem right to cover it with a carrymat :lol:
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iowalad
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Post by iowalad » Sat Jun 09, 2007 3:40 pm

Nice tidy set up.
Nice simple recipe. Amarillo seems to be all the range with homebrewers around here (although Cascade is still King). Look forward to how the end product comes out.
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Scooby

Post by Scooby » Sat Jun 09, 2007 4:46 pm

iowalad wrote:Nice tidy set up.
Nice simple recipe. Amarillo seems to be all the range with homebrewers around here (although Cascade is still King). Look forward to how the end product comes out.
Thanks iowalad, I don't think Amarillo has been widely available here until recently, I've tasted a couple of brews that use it and they certainly has a unique flavour and strong aroma.

Recipes that use it are sparse so I came up with a simple one to get a handle on the hops. Do homebrewers in the US single hop or mix it with other varieties?
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iowalad
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Post by iowalad » Sat Jun 09, 2007 6:04 pm

I don't know how long it has been readily available here.

Hopping with one hop (bittering,flavoring, aroma) seems to be gaining in popularity particuarly with APAs and IPAs. With a relatively high AA of 6 to 9% it seems to be used for both bittering and late hops.
I have noticed ot more in flavoring and aroma. It is a more restrained citrus flavor than cascade.
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jonnybeer
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Post by jonnybeer » Mon Jun 11, 2007 10:18 am

Hi Scooby, whats a 'conical fermenter', I don't think i've seen one of those. A pic. would be appreciated.
Thanks.
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jonnybeer
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Location: essex

Post by jonnybeer » Mon Jun 11, 2007 10:24 am

Just Googled it. Is yours stainless or plastic (the fermenter) Does dropping the cold break or skimming really improve the quality/taste of the brew.
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Scooby

Post by Scooby » Mon Jun 11, 2007 11:37 am

Image

I let the break settle for 2-3 hrs then drop about 1.5l defore pitching the yeast starter. IMO this has improved the quality of my beer.

Other advantages are taking yeast for reuse in the next brew, useful if you use expensive liquid yeast, and dropping the dead yeast/trub after primary so negating the need for racking to secondary and the risk associated with that, the beer can then be safely left for many weeks.

Regarding skimming, some do some don't but tasting some of the debris on the yeast crop may help you decide.
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Gastronaut
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Post by Gastronaut » Mon Jun 11, 2007 12:04 pm

That looks great! Where did you get it from (the conical fermenter)?

Andy
The Tantalus Brewery
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Scooby

Post by Scooby » Mon Jun 11, 2007 12:22 pm

Gastronaut wrote:That looks great! Where did you get it from (the conical fermenter)?

Andy
beertech
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Gastronaut
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Post by Gastronaut » Mon Jun 11, 2007 12:33 pm

Cheers! That's just gone straight to the top of my wish list!

Andy
The Tantalus Brewery
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