mr.c Brew Day 04/Nov/06

[mr.c]

Brew Day 04/Nov/06

Ingredients

FULLERS LONDON
OPTIC PALE MALT 4300 gms
CRYSTAL MALT 568 gms
BROWN MALT 683 gms
CHOCOLATE MALT 115 gms

HOPS 90 minute boil

FUGGLES 86 gms

Add 10 gms Fuggles last 15 minutes

Wyeast 1968 London ESB yeast.


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Yeast starter

1.boiled the Kit enhancer for 10 min than cooled,added Yeast.




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Mash/Grian/sparging

All the grian bill,my daughter weighting and mixing it up too





My Mash tun

In went the grain and put to bed




My way of sparging

Using a beer barrel






cooling and Aeration





more pics coming soon

[PieOPah]

Hope you had a fun day - certainly looks like it.

I assume the coiled copper built into the mash tun is for sparging?

[DRB]

Tidy,always nice to have a helper.

[PieOPah]

Just noticed that you are draining your boiler before you cool. Interesting way of doing it. Do you still boile your imerssion chiller in the boil beforehand?

[Bigster]

nice one mr c - I have cooled this way before as well.

[mr.c]

QUOTE FROM PieOPah " assume the coiled copper built into the mash tun is for sparging?" yes and it works very well to


"Just noticed that you are draining your boiler before you cool. Interesting way of doing it. Do you still boile your imerssion chiller in the boil beforehand?"

yes i put the chiller in the boil for 15 mins,then take in out and cool in the fermenting bin.

[Vossy1]

Nice work mr.c

[PieOPah]

A fantastic setup.

[eskimobob]

"Just noticed that you are draining your boiler before you cool. Interesting way of doing it. Do you still boile your imerssion chiller in the boil beforehand?"

yes i put the chiller in the boil for 15 mins,then take in out and cool in the fermenting bin.

Nice setup MrC. Worth remembering that hot wort will not absorb much oxygen from the air as it splashes doen into the FV - If you have any trouble getting a quick start to fermentation then it might be worth cooling in the boiler so that the cool wort can splash into the FV and pick up lots more O2.

[mr.c]

eskimobob""Nice setup MrC. Worth remembering that hot wort will not absorb much oxygen from the air as it splashes doen into the FV - If you have any trouble getting a quick start to fermentation then it might be worth cooling in the boiler so that the cool wort can splash into the FV and pick up lots more O2.

so you are saying cool it in the boiler befor adding it to the FV ,yes i see it would make more sence will do form now on ,thankyou for the input eskimobob

ps:there has been some lag time with my brews maybe this will help

[eskimobob]

so you are saying cool it in the boiler befor adding it to the FV ,yes i see it would make more sence will do form now on

That's it. I was never good at chemistry but some info found on the web:

The solubility of oxygen is affected by temperature and by the partial pressure of oxygen over the water.

Gases are usually more soluble at colder temperatures. For example, oxygen is more soluble in cold water than in hot water. The decrease in oxygen solubility with increased temperature has serious consequences for aquatic life. Power plants that discharge hot water into rivers can kill fish by decreasing the dissolved oxygen concentration.

How does temperature affect dissolved oxygen levels? The solubility of oxygen is greater in colder water than in warm water. Oxygen slips into "pockets" that exist in the loose hydrogen-bonded network of water molecules without forcing them apart. The oxygen is then caged by water molecules, which weakly pin it in place. The dissolution is exothermic overall, so cooling shifts the equilibrium towards the dissolved form.

Table showing amount of dissolved oxygen in mg/litre at different temperatures:
0C = 69mg/l
20C = 43mg/l
40C = 31mg/l
60C = 14mg/l
80C = 0mg/l
100C = 0mg/l

[Frothy]

great pics & some original ideas. That brew looks mighty tasty.
As Eskimo says above we understand the same relationship for dissolving CO2 into beer or soft drinks.

What do you use as a drain in the mash tun?


Matt

[mr.c]

eskimobob will give it a go thankyou for the info

Frothy What do you use as a drain in the mash tun?

I got an old tea nru from work, that did not work any more ,added a false bottom from a old lid with about 4cm of end space. some old pics






After 24h yeast head

[Kev.]

Looking good mr.c, also good to see another bathroom masher...I thought I was just weird!

I too used to use my redundant plastic barrels as HLT's and they also make excellent secondaries if you drill out the lid to fit a bung and airlock.

Interested in how your brew turns out as I've a very similar recipe for this to try sometime soon.