Brewday 14/07 - "Not Tonight Dear"

[prodigal2]

Good grief Wez I think SteveD needs to lend you his axe to keep his recipe in line

[Wez]

Did you use two packs of Safale S-04 Wez?

That yeast head is a thing of beauty.

No, I used 1 packet of S-04 and the 'DaaB Flying Starter' method

[BarrowBoy]

Jeez, that is some monster Wez. Please tell me it's in a 5 gallon bin and not a 10.

[Wez]

Jeez, that is some monster Wez. Please tell me it's in a 5 gallon bin and not a 10.

yep just 5 gallons, it's my first 'monster fermentation' and I think it's down to the high OG (1060) although i'm not sure. I'm keeping the temp under 20 degrees by standing it in a large plastic bucket of cold water that I keep putting fresh freezer blocks into.

[Wobbler]

That's exactly what's been happening with me. S-04 just goes nuts. I ain't got a 10 gal fermentor, so today's brew is getting transferred straight back into the cleaned out 10 gal boiler for fermenting.

[AT]

I always use s04 and i never get head like that and i done some high gravity beers

[Wez]

I've updated my blog with some more pictures from the day:

http://wezbrew.blogspot.com/2007/07/bre ... -dear.html

[AT]

Nice pics there Wez

[Wez]

Hmm not sure if my cooling bucket is working too well, the wort temp is 17.2 degrees, is that too low or is it ok?

[SteveD]

Hmm not sure if my cooling bucket is working too well, the wort temp is 17.2 degrees, is that too low or is it ok?

Perfect. As Daab says don't let it drop much lower. 16c would be at the low end for S04 but say Nottingham will work down at near lager temps, but in any event don't let it climb above 20c.

That yeast head is the sort I get regularly, hence the axe. Nothing to do with gravity - more to do with quantity (wether by using a good starter or more packs) and health of the yeast, the quality of the wort, and the level of oxygenation.

Nice going Wez - looks like everything is under control.

[J_P]

I used a whirlafloc tablet for the first time this weekend and whilst the head isn't quite that mad it's lovely and clean and has clinmbed out of the fermenter too!

Top work there Wez

[Wez]

Well just checked the SG of this one the foam has gone, Mrs Wez has been a star and has been temp checking, and adding / removing freezer blocks while i've been at work and between us we've kept the temp at between 17.5 and 18.5 degrees. It's dropped to 1018 from 1060 so it's 5.5% already so i'm on target for my 6%'er!

[SteveD]

Well just checked the SG of this one the foam has gone, Mrs Wez has been a star and has been temp checking, and adding / removing freezer blocks while i've been at work and between us we've kept the temp at between 17.5 and 18.5 degrees. It's dropped to 1018 from 1060 so it's 5.5% already so i'm on target for my 6%'er!

Nice, nice. You want it at G15 really, or maybe a touch lower, which should knock out any over sweetness, and give you your 6%. Give it time, It'll get there.

My one started at 1058, and dropped to 1009 with Nottingham, but, doesn't taste thin, and still has a balancing sweetness. The kegged ale tastes lovely. The bottled version has a touch of sulphur on the nose, as you get in some Burton ales like Marstons Pedigree, Burton Bridge, and funnily enough, Adnams - turning it into a true to type Burton Bitter. I spotted the sulphur when I racked it from the Primary, in the keg this has dissipated, but not so in the bottles.

It went into a Bitter contest, and although sulphur is acceptable and normal in Burton ales, for competition purposes, they prefer it without so it got marked down for that. As a result I didn't get a place. The competition was tough. The 4 top beers got 48/50 on BJCP scoring..mine got 46/50 - which is still in the 'world class' category If only it didn't have the sulphur Should have bottled the compo bottle from the keg.

[Wez]

That sounds like a close but no cigar situation.

I'm looking forward to this one, it's the first brew that i've been proper anal about temp, there has been texting home from work to see what temp it is....Mrs Wez is 28 weeks pregnant and we have an almost 3 yr old but bless her she's been looking after it for me. I think i've been so anal for 3 reasons 1. It's someone elses recipie. 2. You'll be taking bottles to be 'judged' and BTW I expect constructive crit 3. if it turns out better than what i've done so far - I have a new thing to consider

(Spelling may be off here - I am handcuffed to the bed)

[SteveD]

That sounds like a close but no cigar situation.

I'm looking forward to this one, it's the first brew that i've been proper anal about temp, there has been texting home from work to see what temp it is....Mrs Wez is 28 weeks pregnant and we have an almost 3 yr old but bless her she's been looking after it for me. I think i've been so anal for 3 reasons 1. It's someone elses recipie. 2. You'll be taking bottles to be 'judged' and BTW I expect constructive crit 3. if it turns out better than what i've done so far - I have a new thing to consider

(Spelling may be off here - I am handcuffed to the bed)

Close but no cigar sums it up perfectly.

1. Unless you make it up yourself, they are all someone else's recipe. Don't sweat it. I thought it up in the time it took me to type it.

2. It's definitely a step up when you're beer gets evaluated by fellow brewers. Wether it gets praised or panned, you'll get constructive criticism which can only improve things.

3. A new thing? Pray tell!

Mrs Wez sounds like a diamond. Jen couldn't be more disinterested in the making of it, but is quite happy to drink it. Maybe Mrs Wez could have a word with her? - and about the handcuffing!