Home Brew Forum

Posted: **Sat Jul 28, 2007 9:54 am**

DaaB wrote:camera charged

Posted: **Sat Jul 28, 2007 10:05 am**

Enjoy

Posted: **Sat Jul 28, 2007 10:14 am**

That will be grand

Mashing by now?

Posted: **Sat Jul 28, 2007 10:37 am**

looks like 5.5 or more to me...very blue, no green detectable to my eyes....or should I go to specsavers?

Posted: **Sat Jul 28, 2007 11:02 am**

Chris, m8. It's blue. The two samples look the same, unless, possibly, somethings become lost in translation between what you see, and what we see...there you are, you've got a get out

Posted: **Sat Jul 28, 2007 11:07 am**

I thought the same.

I found test papers to be a little hit and miss myself. Much easier with a meter. Then again, 5.2 - 5.5 is good enough really.

/Phil.

Posted: **Sat Jul 28, 2007 11:08 am**

Seveneer wrote:I thought the same.

I found test papers to be a little hit and miss myself. Much easier with a meter. Then again, 5.2 - 5.5 is good enough really.

/Phil.

yep.

Posted: **Sat Jul 28, 2007 1:00 pm**

Looks greenish to me!

Hope rest of the day goes well.

what does wheat malt give to a brew anyhow, seeing as I used it aswell?

Posted: **Sat Jul 28, 2007 1:03 pm**

DaaB wrote:
SteveD wrote:there you are, you've got a get out
I don't need any get out Steve, i've never had any tannin astringency issues in any of my AG brews and since adjusting the PH i've never had any clarity issues, here's a crop of the un-resized photo...if you reckon that's 5.5 my neighbour's missus is an excellent optician

(and no it's not photoshopped )

Carol is good with colours and she reckons it's a cross between the 2 colours (and so do I).

Posted: **Sat Jul 28, 2007 1:20 pm**

challenger and goldings a favorite combination!

Posted: **Sat Jul 28, 2007 2:14 pm**

Good stuff Daab, how long did the cooling take then (I assume you just throttled-in the boiler tap to get the required wort flow rate ?)

Posted: **Sat Jul 28, 2007 2:25 pm**

Nice one DaaB

How are you finding batch sparging compared to spiney thingy, now you have used it a few of times?

Time for a cup of tea and a slice of cake now you are done

Posted: **Sat Jul 28, 2007 2:45 pm**

DaaB wrote:the old Thorne taps are either on or off unless you manually hold the lever in the position you want so i've fitted a 1/4 turn full bore pegler ball valve to throttle the flow, I put it up stream of the chiller to reduce the risk of infection.
It took about 15 mins to cool the wort down to 24 deg c which is what I usually pitch the yeast at, that's saved me about 25 mins I reckon.

Ah yes, I can see that now, I think you've got the same boiler (and tap) as me. Impressive cooling performance, it'll be interesting to see how much faster you can do it in winter when the tap water is a bit colder.

I think you deserve a biscuit with that tea

Posted: **Sat Jul 28, 2007 2:51 pm**

Nice looking recipe DaaB, hope you enjoyed your brew day despite your tap problem.

Posted: **Sat Jul 28, 2007 6:46 pm**

Jim wrote:
DaaB wrote:
SteveD wrote:there you are, you've got a get out
I don't need any get out Steve, i've never had any tannin astringency issues in any of my AG brews and since adjusting the PH i've never had any clarity issues, here's a crop of the un-resized photo...if you reckon that's 5.5 my neighbour's missus is an excellent optician

(and no it's not photoshopped )
Carol is good with colours and she reckons it's a cross between the 2 colours (and so do I).

5.4 and that's my final offer!

Those plate heat exchangers do what they say on the tin. Good stuff. Even better in the winter with lower mains water temperatures.

Home Brew Forum

Hop Back GFBW

Re: Hop Back GFBW