AG # 1 - Styrian Gold

[J_P]

Nice one Rob - you wont regret the move to grain at all. It's like having a pub in your own house

[Aleman]

cracking tip, its things like this that make this forum priceless, so simple and effective, 15 brews in and i hadn't thought of that, cheers burner , i'll bre incorporating that in the next dough in.

Did you not see how I was doing it on my 911 IPA? I resorted to using a bucket for my Quaffale, and the amount of dust was phenomenal . . . No It'll be back to plastic bags for me.

[Orkney_Rob]

Well it is fermenting away great so I am hoping for some decent beer at the end of this, despite the mistakes made along the way! I have PLENTY of grain left though, probably enough - and enough hops - for a couple more brews... though only 1 more yeast which is another Gervin English Ale. So... if I were to make another batch up as soon as this one has finished would I just pour the wort straight into the fv without cleaning it, so essentially topping up ontop of the yeast cake, or is there some other way of doing things?

Either that or I will need to put an order in for supplies, but I am planning on not doing any more ordering this side of the new year since we will be away for a month travelling the globe!

[SteveD]

Looks a good process. Ditto on the grain into water thang - If you put the grain in a plastic bag then cut it open with a knife it makes the doughing in easier and very "House of Flying Daggers".

cracking tip, its things like this that make this forum priceless, so simple and effective, 15 brews in and i hadn't thought of that, cheers burner , i'll be incorporating that in the next dough in.

Well done on your first mash

Holding a high gravity beer grist in a bag with one arm is going to concentrate the mind somewhat!! 5-8kg's

Grain to water/water to grain....I do water to grain. Underletting through the manifold via the tap. Dead easy and fast. The whole doughing in process takes less than 5 mins. Put all the grains dry in the pre-heated mash tun. Connect a pipe from the HLT tap to the mash tun tap, open both, and run in as much as you want, stirring as you go. I stop when it feels right. Also, you're less likely to get stuck mashes.

[Orkney_Rob]

Yep, I have a HUGE 60l fv too, which is currently acting as a grain bin! That could be pressed into service though with 1/3 of the yeast culture transferred in

I may give it a go... perhaps for the third brew and use fresh for the next one though! If the worst comes to the worst I could always pop down to the local microbrewery and beg some yeast from them!

[CrownCap]

Hey, well done Rob!

Doesn't sound like it went too badly at all really. If it tastes good and like beer then its probably good beer! I reckon you could be supping your first samples at around the same time as me.

Here's a top tip to help keep your mits off it for a few weeks that I'm doing - buy yourself a stash of top notch beers from the shops and savour them for a bit. Its working at the moment but I don't know for how long

Congratulations and welcome to the club. Its good in 'ere, init!

[SteveD]

Here's a top tip to help keep your mits off it for a few weeks that I'm doing - buy yourself a stash of top notch beers from the shops and savour them for a bit. Its working at the moment but I don't know for how long

Good plan, and in the longer term, brew more. Then you'll have a keg to savour while the new brew is maturing.

[Orkney_Rob]

The brew is down to 1.010 already, I think there is perhaps a little more to go, but not much. It is really, really cloudy though - not sure whether my technique led to the hot and cold break material making it through to the fv, or whether it is just the yeasties. Anyway, going to give it a couple more days on the yeast to see if it starts clearing, but otherwise I may resort to trying some finings for the first time.... or just having soupy beer!

However - the taste.... ooooh sweet jesus! It's proper real ale!!! I didn't bother with campden tablets as it was too much hassle working out what I needed waterwise, and I honestly don't think I need them! The beer tastes pretty similar to Ossian from the Inveralmond Brewery if you have ever tried that - perhaps a bit lighter and more easy drinking.... nice... really, really nice!

If I can get this cleared it is going to be ready for some good drinking for the housewarming in a couple of weeks time!

[Andy]

Well done fella

[Vossy1]

However - the taste.... ooooh sweet jesus! It's proper real ale!!!

Gervin yeast doesn't settle that quickly OR, it'll probably need at least 7 days if not 10 to start clearing.

[Orkney_Rob]

Cheers Vossy - I shall try and be patient

Would it still clear in the keg? Just wondering if it is worth transferring it sooner rather than later to start maturing at the same time.... my little snifter see... got me desperate to get tucked into it!

[Vossy1]

I take it your refering to the old days...

Ignoring the Hefe the other week

[Orkney_Rob]

Well it has started to clear - it is now about the opacity of Hoegarrden! But we are getting there! SG has settled to 1.008 for the past couple of days so I am now just waiting on the new rubbers to arrive for the barrel and I can get it transferred. The beer is already tasting good, so give it a couple of weeks to clear through and mature a wee bit and it should be stonking!

Just hope that the Hop Shop have sent the stuff out nice and quickly and that it arrives before the weekend.....