Second AG - London Prude

[craigmarshall]

I use a water bath to keep my mash temperature

That's an interesting idea, and I'm sure it'd work better than my method, but I think I'm going to knock up a mash tun and grain strainer. I think I could do that, continue using my 20l pot as a boiler, and not have to buy anything new.. At least for this size of batch.

Any ideas about the best way to top up the fermenting beer?

Cheers,
Craig

[WishboneBrewery]

With your 20L pot you could use my 15L Mash Tun, so far its worked a treat on my first two AG attempts
viewtopic.php?f=6&t=24552
I bought one of these: http://cgi.ebay.co.uk/ws/eBayISAPI.dll? ... 0095507048
If you attached the Drum Tap higher up the bucket you wouldn't need the little 'Z'-shaped copper elbows.

[craigmarshall]

Not a bad idea, I have two 15l youngs fermenters actually, I could repurpose one of those...

This is the problem, I could also do with a dedicated DIY boiler to speed things up, and of course the mash tun, and if I'm going to all that trouble, I may as well make then big enough for 5 (or even 10) gallon brews, just in case I change my mind about wanting to make small brews. Then I'd need a corny or three and gas, because I'm definitely not sanitising, filling, capping and labelling 40 or 80 500ml bottles. If I've gone as far as having cornies, I could probably do with a beer fridge to keep them in, as I'll no longer be able to refridgerate the bottles. So ideally I'd need a temperature controller to run it at 12-14C (I prefer ale), I can't very well stick a corny in the fridge for 20 mins to drop 5C, like I can with a bottle... So, if I've got a temperature controlled fridge, it's only a small step away from a kegerator... Perhaps my 10l bag-brews are the way to go for now.

Craig

[Philipek]

You know, I'm starting to think along these lines, too. Shell out a bit of cash (a lot actually, but it's a one time investment) and relax a little.

Due to the fact that I've cobbled my kit out of bits and pieces found round the house to save a bit of cash, my brewing schedule is very hectic and labour intensive. For example, my HLT is 7L. I keep having to heat water and fill that thing up, rather than sit in front of the telly like most flyspargers. My basins are a little too small for my racking cane so I have to dunk back and forth and spray it with a turkey baster. I try to practice excellent sanitation but I only have to miss out one stage to significantly up my risk of infection. My last two brews had evidence of a wild yeast infection. Not undrinkable but not great. Therefore, I'm thinking of shelling out some serious cash for some good kit.

[craigmarshall]

I topped up my fermenter with cooled boiled water very gently (just poured it in from a jug as closely as possible and with no splashing etc., of course). I started with 8.3l of 1.055 wort (taking into account temperature), and I topped it up to 10l, so that changes the virtual specific gravity to 1.046, if I understand correctly, and that makes yesterdays reading of 1.022 an virtual reading of 1.018.

Someone please let me know if I've miscalculated!

I was worried that the warmer mash would result in a load of unfermentable sugar and result in undrinkable beer, but it's 60% of the way to zero already, it only has to get to 75%, so I'm less worried now. One strange thing was that there was next to nothing in the way of a rocky krausen head, but it is definitely fermenting and smelling of beer.

Cheers,
Craig

[craigmarshall]

I started with 8.3l of 1.055 wort (taking into account temperature), and I topped it up to 10l, so that changes the virtual specific gravity to 1.046

Is there a typo in there ?

8.3L @ 1055 = 18.3L @ 1025
8.3L @ 1022 = 18.3L @ 1010

(approx)

I topped upthe 8.3l with 1.7l, so the total is now 10l. So hopefully the table reads:

8.3L @ 1055 = 10.0L @ 1046
8.3L @ 1022 = 10.0L @ 1018 (i.e still a little way to go)

Cheers,
Craig

[Lee B]

Craig, I had the same nightmares with mash temperatures, but I've found a cheap solution. I bought a hot water cylinder jacket for £12, and simply get the mash tun to the correct temperature, put on the lid and wrap it up in the jacket. Make sure you wrap the underside as well, and that there are no gaps. I fix the jacket in position with masking tape. Only loses 2c in 90 minutes, and I don't have to keep checking it.Sweet!!! All the best.

[craigmarshall]

Right - well just bottled this brew. Got 16 and a half 500ml bottles out of it. After racking, I lost a bit to trub etc. I put kwik clear in 24 hours previous, so this should come out a little better.

I had a quick taste, and it was really bitter - probably not undrinkably so, but much more than I expected... I hope this isn't the sign of an infection, it shouldn't have been much from the bitterness of the previous brew, which tasted nicely balanced. The IBUs are similar...

Also - It had a really lovely toffee smell (the 10% crystal malt?), but no toffee flavour at all.

Should these two things improve with time?

I'm excited!
Craig