AG # 3 Bitter and twisted---- brewday from hell

[simple one]

No, because it assumes you have had an effiecent sparge, and have all the sugars you can get. Which you say you haven't...? But then you might have. No one knows... including you. So we need to find out the gravity of the wort so far to see what effect your process had on the SG. Once you get that, your back on track.

[Deebee]

Right.

I'll check as soon as i get home ( whilst making dinner.....) first with no calibration and see what reading i get ( i am suggesting very very high though if i have got a decent efficiency)

Whilst i am doing that i can dissolve 26.5 g sugar in some water and let it cool then take another reading.

[simple one]

Yep, it wont be that high it should be around 1052 ish IMO, some of the sugars will have been lost I think. Use 26g, not 26.5g as I said earlier... bit more accurate. Good luck with that hydrometer talk later!

[Deebee]

Great then thats what i'll do. It tasted might strong ( sweet) last night for sure. but then i suppose it would.....

[Deebee]

Maybe the gods are smiling on me after all.
I just found an oeselsvekt that has the translation from the units on it, into units i know 1000, 1010 etc.
means i'll get a faster idea as the reading.

so i'll go home after work, draw off some wort, take the temp then measure it.....
'
maybe i might just get away with this afetr all thanks to everyones help.

phew

[Deebee]

SO at last i am done.

With massive thanks t all who have sent pm regarding this thread but most of all massive kudos to SIMPLE ONE for his helo.

After lots of texting we finally managed to get the brew completed. final OG of 1054 so .7 over the anticipated. this likeybecause of a too vigerous boil at the start and me getting caught up doinf other thins with thekids and not to mention the other half suffering all day sickness.

BUT it got done.

Final brewlength around the 20 liter mark although i see that there is an amount of trub that got through so i recon on losing anoter litre unless there is a nice way to filter this before kegging.

It is now packed away wit good aeration ad safeale 04 yeast.

I have now been told how to unblock a stuck mash too ( depending on how ou take the runnings of course ) and next time everything will go to plan, sometimes a spur of the moment ( i'll take the cahnce and go for it brew) is not always the way to go.

as soon as i know i hve keg capacity then a stout of chort brew length is on the cards not o mention an IPA.

but right now its clean up time then bed.
( remeber we are gmt plus 1 here

[Deebee]

After i had put the FV to bed and cleaned up i went to have a last check of the temperature.

I found that there appeared to be about 4 litres of cold break in the bottom of the FV. I have never had one like this before, and am wondering if this is the result of me cooling itproperly, use of PROTOFLOC as opposed to Irish moss or a combination of both.

This morning i can see nothing, so i guess it has all dropped off to the bottom.

I was up in the night ( about 5.5 hurs after finishing and the yeast was already going well, thats also the fastest i have had Safeale 04 start so fast so i guess i did something right.

The good thing with the reduced brewlength is that i still have about 20 litres of kegs to fill.... London pride anyone?

[Deebee]

That has to be thefastest fermentation that i have ever been involved in.

This evening everything was dead quiet in the air lock. i took a reading and it stopped at 1014.

Starting OG was 1053 ish so by my reconing thats that!

The taster was ice, clear bitter with subtle aftertones of fruit. Simple one advisedme to throw all the hops in depite the brew length bein much shorted than expected. he said it would be tasty.

He was dead right. this will be a cracking pint of around 5% in a few weeks when it has had time to relax in the corny.

Simple one, thanks so much for your help.

[simple one]

Thats ok.

What temp did it ferment at? Are you going to drop it bright before it goes in to the corny? Did you say you were priming? Have you done it before, and did it push all the fluid out?

[Deebee]

Thats ok.

What temp did it ferment at? Are you going to drop it bright before it goes in to the corny? Did you say you were priming? Have you done it before, and did it push all the fluid out?

I fermented at 20 degrees as i normally do.

I'll leave it for the next few days ( til wednesday) to clear although the sample i took yesterday was clear. I'll tap it to the Corny afterwards.

I'll use 45 grams sugar in the bottom of the corny for priming and will purge the keg with co 2 afterwards.
Not sure what you meant about pushing all the fluid out though....

Thanks

[simple one]

If you have CO2 why are you priming with sugar?

[Deebee]

I only have a portable charger not a large one and i understand that the pressure drops off over time..

What did you mean about pusjing all the fluid out.

[simple one]

I thought you were using natural carbonation to serve all the beer.

Do you not get some yeast come through by priming in a corny keg?

[Deebee]

Vey very little actually. It means i lose maybe 500ml to a liter but this is not so bad and i usually account for this in the brew.