Anyone who read my previous post knows what happened in my re-creation of Crouch Vale Brewers Gold. I am shocked to find out the beer actually turned out. This is with adding 1/2 of cane sugar to fermenter along with 1lb. of dme to fermenter! I'll know more when I get some age on it, but it's tasty out of the fermenter. The WLP-002 would seem to be a good yeast for this beer when fermented at 68F. or 20C.
On another note, I'm curious as to what people mash in. I use a 28qt. cooler with false bottom. What I am finding out is that with my sparge water heated to 172f. or 77.77 C. the mash become too hot. I get conversion, but also get some tannin like flavours from the grain. I invested in a good digital thermometer and I hope to rectify this problem in future brews. I'm now shooting for strike water around 165F. or 73.88.
Whorst
Disaster w/recipe Pt. II
I batch sparge - tannin extraction isn't a huge worry. FWIW my first batch of sparge water is usually well over 170F and my second is at about 170F. I guess I am a mash out guy.
If your a fly sparger and using a spiny arm your sparge water probably cools to 170 or below before it hits the mash.
Glad to hear the beer turned out. What was your OG (after the sugar and DME additions)? It is always hard to read unless you get your additions well mixed.
If your a fly sparger and using a spiny arm your sparge water probably cools to 170 or below before it hits the mash.
Glad to hear the beer turned out. What was your OG (after the sugar and DME additions)? It is always hard to read unless you get your additions well mixed.
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Whorst