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Victorian Bitter - 02/01/08
Posted: Wed Jan 02, 2008 8:44 am
by SiHoltye
Hello,
First brewday of the new year, and my earliest start yet. 50L water treated with one crushed campden and 35ml of CRS. 2nd cup of tea on it's way!
7.5kgs MO
1.5kg Amber
125g Goldings FWH
30g Goldings last 15mins
20g Goldings 30min steep
22g S-04 yeast
30L brew length
5.2 in tun, CRS to all water so <50ppm
OG66, IBU47
Mature 3 months.
Posted: Wed Jan 02, 2008 8:54 am
by roger the dog
Have a good one SH, looks tasty
Posted: Wed Jan 02, 2008 9:46 am
by SiHoltye
Doughed in and wrapped in duvet, timer set for one hour. I took my time doughing in, some liquor then some grain, dough in and repeated 3 times. Finished with a 1.77 liquor to grain ratio, and 68 degrees. Breakfast time.
Posted: Wed Jan 02, 2008 10:46 am
by SiHoltye
Checked at 1hr and conversion incomplete. Perhaps the drier nature of the grist doesn't help. Will stir and wrap up again for a further 30 mins.
Posted: Wed Jan 02, 2008 10:52 am
by Martin the fish
SiHoltye wrote:Checked at 1hr and conversion incomplete. Perhaps the drier nature of the grist doesn't help. Will stir and wrap up again for a further 30 mins.
Sorry to be a numpty but what does 'checked at 1hr and conversion incomplete' mean?
I'm new to all this.
Posted: Wed Jan 02, 2008 11:40 am
by SiHoltye
Forgive me if you know this already.
The mashing process results in starches in the grains being converted into sugars for the yeast to later convert to alcohol and CO2.
Checking conversion for me is taking a spoonful of grist and liquor, putting it on a white plate, adding a few drops of tincture of iodine, and noting if there is a colour change to purple/black. If yes then starch is present and I'll stir the tun and leave to carry on mashing process a bit longer and re-test. No colour change means no starch, so conversion to sugars complete.
Posted: Wed Jan 02, 2008 11:49 am
by SiHoltye
Really slow run-off from the MT now. Added more liquor and stir to improve 'sloppiness'. It'll still take a while!
Posted: Wed Jan 02, 2008 12:36 pm
by SiHoltye
I have been taking lots of SG readings of the run-off from the tun. It seems when fly sparging (poorly) you have to be aware of flow and amount of 'newer' sparge liquor in the sample. When the flow of sparge liquor was high the run-off SG fell and vice-versa. Simple when you think about it
Posted: Wed Jan 02, 2008 1:02 pm
by SiHoltye
34L in the boiler @ 1.045
Posted: Wed Jan 02, 2008 1:04 pm
by SiHoltye
Perhaps? Not yet acquainted with crushing. It's H&G MO 25kg sack. Just waiting for boil to start now.
Posted: Wed Jan 02, 2008 2:19 pm
by SiHoltye
30L in 10G boiler rose up about 1-2 inches at high foam hot break. Less than with darker grain wort that is sometimes to the rim 6-10 inches.
Posted: Wed Jan 02, 2008 2:30 pm
by SiHoltye
Late additions and whirlfloc in.
Posted: Wed Jan 02, 2008 2:53 pm
by SiHoltye
Is that sarcasm?!?!
Just enjoying it really. I'm keeping two 6 year olds occupied at the same time! Well the Wii is!
Hopefully it'll be good though. It's good timing for Derby! Thanks for your help along the way Daab & others.
Posted: Wed Jan 02, 2008 2:55 pm
by SiHoltye
On adding the steeped aroma hops I could see oils leeching out creating that marbled effect on the surface of the wort. Not noticed that before, shows they really are oily.
Posted: Wed Jan 02, 2008 3:40 pm
by SiHoltye
I have come to the conclusion that the copper tube hacksaw slotted hop strainer I have in my boiler cannot handle hops in pellet form.
AARRGGHH!!!
Run-off from the boiler is a really paltry dribble.
Gonna take the boys to the park while I think about how to drain the boiler best. Any suggestions welcome.