Brew Overnighter - 01 & 02 June 2007

[Bigster]

Assuming there is enough grain in the sack I am just about to set up an overnight mash to produce a Landlordish brew

23 Litres
OG Dont know/who cares ( 1040-1043 maybe?)

5000g Marris Otter
10ml Brewers Caramel
8 hour mash starting at 66c
90 min boil ( styrian 30g, Goldings 15g, 35g Fuggles)
Styrian 10g last 15 mins
Styrian 10g power off

Will probably dry hop as well but decide nearer the time.

Apart from this may produce a beer drier than a camels jockstrap any other predictions on what may/will go wrong with final brew

[Andy]

Interesting BGS, interesting.....

I shall await reports

[Bigster]

First poo poo , my inventory has let me down . No crystal. Shall add a little brewers caramel instead.

[Bigster]

Had 5kilos of Marris Otter in sack so have used the lot.

Added a capful of Gypsum - I think I must have duff ph strips as it looks like no colour on the scale

Mash started at 22:15, timer set on HLT for sparge to start at 6:30....

66.6c - mash tun looks ever so snug in its <quilt> made out of old pillows sewn together

Heath Robinson over and out

[Vossy1]

Good luck B

[Bigster]

Mash temp was 57c this morning.
Overestimated time for HLT to heat water ( or is it wilkos timer ) - must have been boiling for a while as lid had been nearly forced off and water sprayed around the garage

Temp of mash 74 during sparge. Colour looks darker than last Landlord brew, maybe cos of longer mash , so may not add brewers caramel after all.

Should reach boil in 10 mins or so

Toodle Pip and happy brewing to any having a go today - looks like its going to be a sunny day

[Bigster]

Just going in the fermenter. Was going to add dry beer enzyme but will leave it for this brew. btw scooped most of the hot break off this time - guess it serves no purpose.......

Will update with OG and may even work out efficiency on this one. Will also report when ready for tasting.

[louthepoo]

Hope it turns out alright Bigster

I've thought of doing the overnight mash so i'll be intrested to hear how you got on!

[Bigster]

FTR 1050 at 20c, 22 litres

On with the rest of the day

[shiny beast]

I quite often do overnight mashes. The fermentability of the wort will still depend on your initial temperature. You can afford to loose quite a bit of heat overnight without causing any problems.
A few articles i've read on overnight mashes, reckon that the important thing is to ensure the temp doesn't drop below 50 deg' c.
Apparently the bacteria present in the malt can cause it to sour.

[Bigster]

Barrelled it tonight - great taste and aroma. Then disaster - a huge burp from the bottom of the barrel and a huge head of froth
I guess it may remain drinkable for a week or 2 now its been oxidised but am very pissed off with myself

[Wez]

Barrelled it tonight - great taste and aroma. Then disaster - a huge burp from the bottom of the barrel and a huge head of froth
I guess it may remain drinkable for a week or 2 now its been oxidised but am very pissed off with myself

Will it really only last 2 weeks, I am careful when transferring to barrel but didn't realise that something like that could be so serious?

[Vossy1]

The odd big burp won't matter that much B

The large bubble probably has less surface area than a few small bubbles anway so O2 exchange won't be that great

I have to change hose from 2 primaries to get to secondary which always results in at least 1 big bubble with no ill effects so far

[Bigster]

Cheers guys I am a little more optimistic now. It was slightly cloudy but was down to 1010 - was going to add a beer enzyme I have spare to the corni but didnt.

We shall see

[Bigster]

Tasted tonight - Nice and clear and very fruity. A week after the oxidising incident - looks like I may have got away with it .....