Belgian Pale Ale

Had a good one? Tell us about it here - and don't forget - we like pictures!
Post Reply
oblivious

Post by oblivious » Wed Feb 20, 2008 10:30 am

looks good , keep us posted :D
Top
SiHoltye

Post by SiHoltye » Wed Feb 20, 2008 11:45 am

30L @ 1.054 going into the boiler :shock:
Top
SiHoltye

Post by SiHoltye » Wed Feb 20, 2008 1:08 pm

Just tasted the starter medium I poured off, tastes like Chimay (not surprisingly) :lol:
Top
SiHoltye

Post by SiHoltye » Wed Feb 20, 2008 3:09 pm

23L @ 1.056. I don't think my extraction altered much between fly and batch sparging and so my additional grains needed action meant a higher OG. Also think I'd underestimated the hops absorbing wort. Oh well. Waiting for fridge to bring wort down to 19°C before pitching. Starter looks good, it keeps building pressure anyway.[/code]
Top
SiHoltye

Post by SiHoltye » Wed Feb 20, 2008 7:43 pm

Got bored waiting for the wort to reach 19 so pitched at 22. It's been dropping by 1 deg/hour so it'll get to 19 fairly soon. Tomorrow night I'll raise the to 21, then the night after 23. Then on to 25 if I'm brave enough for the rest of the ferment.
Mysterio said in Brew Like a Monk there is this info:
Low (14-19C) - Clean, Balanced, Earthy
Medium (19-24C) - Spicy, Light Phenol, Fruity
High (24-29C) - Fruity, Mod. Phenolic, Solvent

Any thoughts welcomed. I'm just winging this.
Top
User avatar
ECR
Lost in an Alcoholic Haze
Posts: 718
Joined: Mon May 28, 2007 7:08 pm
Location: Leicestershire

Post by ECR » Thu Feb 21, 2008 12:50 am

Sounds good 8)
Top
steve_flack

Post by steve_flack » Thu Feb 21, 2008 9:33 am

SiHoltye wrote:Got bored waiting for the wort to reach 19 so pitched at 22. It's been dropping by 1 deg/hour so it'll get to 19 fairly soon. Tomorrow night I'll raise the to 21, then the night after 23. Then on to 25 if I'm brave enough for the rest of the ferment.
Sounds like a decent plan. Just make sure the yeast is up and at it before you start raising the temp. If it's really going for it you may actually be cooling it down to your target temps rather than heating it up....
Top
SiHoltye

Post by SiHoltye » Thu Feb 21, 2008 11:56 am

Thanks Steve,

The crust is a good 2 inches thick this morning, so the regime begins with a tweak at teatime to 21degC. :D

Out of interest the crust is very clean, and the initial OG sample from the fermentor before pitching was my clearest yet. Think I'll put this down to my first attempt at batch sparging. I wonder if this means less (or dare I say it) no protein haze :?:
Top
SiHoltye

Post by SiHoltye » Fri Feb 22, 2008 9:10 am

38hrs on and 1.034, tastes Belgian :)
Top
SiHoltye

Post by SiHoltye » Sat Feb 23, 2008 9:21 am

62hrs on and 1.020, 100ml of 4.7% at on top of my crunchy nut cornflakes at 8 in the morning, that's dedication.
Top
SiHoltye

Post by SiHoltye » Sat Feb 23, 2008 9:42 pm

Have just tweaked the temp for the final time up to 25degC. It doesn't seem right but this is a Belgian yeast, and it's probably only got 5 out of 46 points left to drop. People can reassure me if they like :lol: .
Top
SiHoltye

Post by SiHoltye » Sun Feb 24, 2008 9:32 am

:dry:

Ha, I got to use a new emoticon for me, thanks Daab!

86hrs on and 1.013, 100ml of 5.6% pre-breakfast today!
Top
steve_flack

Post by steve_flack » Sun Feb 24, 2008 9:43 am

SiHoltye wrote: 86hrs on and 1.013, 100ml of 5.6% pre-breakfast today!
Beer - the breakfast of champions. :lol:
Top
SiHoltye

Post by SiHoltye » Mon Feb 25, 2008 6:23 pm

:shock: 5 days and today it's 1.010 from an OG 1.056. Still signs of life on the surface (single layer of bubbles all over). This yeast does seem to have been hungry. I've only really used S-04 to now, and 75% attenuation was my top effort there. 82% so far and I think it may sneak to 1.008 between now and Friday, then it's going down to 8°C with Aux.
Top
steve_flack

Post by steve_flack » Wed Feb 27, 2008 9:55 am

Remember to harvest the yeast before you fine it.
Top
Post Reply

Return to “Brewdays”