Home Brew Forum

It was recently suggested that since I use a fermentation fridge and have a bit of lab-glassware for yeast-starters, that I like my brewery-bling too much and can't do without it. With that in mind, I thought it would be amusing to post some pics of just how un-bling my brewing process/procedures and gear is, it may well disappoint rather than inspire, but it works for me.

10 Min Chinook Greenbelt IPA

95% Pale Malt, Traditional Ale, JW
5% Crystal, JW
Whirlfloc, yeast nutrient, calcium sulfate, calcium chloride
Single infusion mash @66C.
230g '10 Chinook (HomeGrown) @ 10mins
Wyeast Greenbelt (washed repitch)

Brewery at rest


Pre-brew day water filter
(no Chloramines here and Melbourne tap-water is close enough to RO water not to think too hard when creating water-profiles)


95% ale malt, 5% crystal


Malt conditioning (1-2% water, mixed well and left to sit for 15 mins before crushing)


The joy of crushing 6kg malt by hand


The crush


Grain temp & salt additions (Gypsum & dash of calcium chloride)


'Disassembled' mash manifold


19L strike water/preheating mash tun


Strike temp was as expected (but I have no idea what it is reading in that pic)


Not so high tech thermal insulation


Fly sparge/sparge arm


Draining the mash tun


Seems to be no channeling, so in theory thats a good thing


Still waiting for fittings for the 'solar pump' so a bit of lifting required to fill kettle


Hot break removal system


Single hop addition, 230g hops (both packs) @ 10 mins


Hops trying to climb out of the boiler


CFC


Pitching temp right out of the CFC


Rinsed yeast, pics of rinsing/harvesting this exact yeast here, shake jar for 20mins to aerate well


Shake well for a few mins every-now-and-then for an hour-or-so


Cling wrap 'lid' add temp probe and into temp controlled fridge


About 36h later, fridge smells nicely of hops and yeast seems to be happy doing its thing


Recipe taken from here: http://www.aussiehomebrewer.com/forum/i ... ecipe=1192
... with more details here: http://www.aussiehomebrewer.com/forum/i ... opic=46298

Fantastic , but what sort of flavour/bitterness from all that hop for 10 mins?

far9410 wrote:Fantastic , but what sort of flavour/bitterness from all that hop for 10 mins?

Beersmith suggests it should be around 60IBU, and in theory the flavour/aroma should be very intense.

How big is your mash tun(ooer missus!) do you batch sparge or does all the liquor go I'm at one go as in BIAB?

Sorry just seen fly sparge must pay more attention

Sounds great wolfy. Chinook can be pretty raw (but I love it). This will be screaming grapefruit.

I'd still dry hop it though... dare you!

Thanks for all the yeasty knowledge you've been adding over the last few months. I'm 3/4 of the way through the yeast book and I'm gonna start doing things a little bit more seriously in my next few brews. I bought a second hand fridge a few weeks back for temp control, and managed to nab an old stirrer hot plate from work. I would like to get a microscope eventually....