John Bull

PMH0810 · Post by **PMH0810** » Sun Mar 16, 2008 6:54 pm

The Chocolate Stout I just launched barely made it to the FV. Cleansed the tin. Opened the tin.

Reached for the digestives - what a smell! If the final brew is anywhere as tasty as the wort smelt the finished brew should last about 20 minutes!

sparky Paul · Post by **sparky Paul** » Sun Mar 16, 2008 9:26 pm

If the Masterclass Irish Stout I did is anything to go by, it should be a cracking pint. It took quite a while to reach its best though...

PMH0810 · Post by **PMH0810** » Mon Mar 17, 2008 8:42 am

Followed the packet instructions to the letter. This morning, 13 hours after launching, no krausen. B#gger.

Will deal tonight if still no movement; reaerate (left myself in a sweat aerating last night - will shave the handle of my paddle and "drill" tonight).

If nothing then will itch a live starter (have S04 and Youngs in stock) with more yeast vit.

If nowt after that, a sachet of beer enzyme.

PMH0810 · Post by **PMH0810** » Mon Mar 17, 2008 9:14 am

It would? That'd make me happy. The Dogbolter went wrong because I did not follow the instructions (re fermentables); John Bull's failing because I did follow them.

Are there any clues in this lark or do I just have to be ready just to guess!?!?

How about the extra aeration should I/shouldn't I (if the JB yeast is dead will it still oxidise the brew)?

sparky Paul · Post by **sparky Paul** » Mon Mar 17, 2008 9:35 am

I wouldn't worry yet. If you followed the instructions - IIRC, I think it says to pitch the yeast directly onto the wort - it could take 24 hours or more to get going.

I would be surprised if the JB yeast is dead, but as DaaB says a sachet of Safale would definitely sort it out. The only thing you could have done is pitched the yeast when the wort was too hot? Also, it was a bit nippy here last night... do you have any heating on the fermenter, or is it in a heated room?

Hold off the DBE, it will not help if it is a yeast problem, and should really be avoided for the style of beer.

PMH0810 · Post by **PMH0810** » Mon Mar 17, 2008 9:57 am

Fair enough on the DBE thank you. I understand it reduces body and will only pitch this as a last resort?

To answer your queries; Pitch temp was 20 degrees in the first inch and 21 degrees 8 inches down (yes, quite a long thermometer!).

No heater on the brew but the brew-cupboard has all the hot water pipes running through it and has a range of between 16 and 22 degrees (averages 18ish).

sparky Paul · Post by **sparky Paul** » Mon Mar 17, 2008 12:54 pm

PMH0810 wrote:Fair enough on the DBE thank you. I understand it reduces body and will only pitch this as a last resort?

That's right, it will also make the beer very dry. It does have a miraculous effect on stuck fermentations, but I would use it only as a last resort.

PMH0810 wrote:To answer your queries; Pitch temp was 20 degrees in the first inch and 21 degrees 8 inches down (yes, quite a long thermometer!).

No heater on the brew but the brew-cupboard has all the hot water pipes running through it and has a range of between 16 and 22 degrees (averages 18ish).

All sounds perfect. Did you pitch the did yeast straight onto the surface? If you did, don't worry - I never bother making starters either, but it does sometimes take 24hrs or longer to start showing any signs of life.

PMH0810 · Post by **PMH0810** » Mon Mar 17, 2008 1:10 pm

Yup - pitched dry, waited 30 mins and stirred gently once there were signs of life.

Will check again and post after work (What do you mean "Misuse of company equipment, time and internet access"?

)

sparky Paul · Post by **sparky Paul** » Mon Mar 17, 2008 1:15 pm

My guess is that something will probably be happening by the time you get home.

If its still dead tomorrow morning, I would chuck the Safale in.

PMH0810 · Post by **PMH0810** » Mon Mar 17, 2008 1:17 pm

Will post as soon as I know - thank you!

PMH0810 · Post by **PMH0810** » Mon Mar 17, 2008 6:34 pm

Got home, son under one arm (17m.o.), rushed to my FV ignoring the "I'm hungry" cries (he'll learn. We can afford HB or toddler food on a daily basis. Today's not his day

Lid opened and welcomed by a krausen an inch and a half thick. Yay!

Thank you all for your help (and Ivan's now tucking into a proctor's sausage don't call the social!).

sparky Paul · Post by **sparky Paul** » Mon Mar 17, 2008 8:49 pm

PMH0810 wrote:Lid opened and welcomed by a krausen an inch and a half thick. Yay!

Great stuff!

PMH0810 · Post by **PMH0810** » Tue Mar 18, 2008 9:02 am

OG was 1.046 so am hoping to get to 1.012?

sparky Paul · Post by **sparky Paul** » Tue Mar 18, 2008 10:50 am

1012 shouldn't be far off. IIRC, my Irish Stout went down to about 1011, which is good for a 100% malt kit of that OG - I usually see around 1013-1015 as a FG.

PMH0810 · Post by **PMH0810** » Tue Mar 18, 2008 11:06 am

Had a peep this a.m. Krausen still there but less active and the brew cupboard smelt of sweet chocolate. Lovely

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