Timothy Taylors Landlord 2nd ever AG brew

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bandit

Timothy Taylors Landlord 2nd ever AG brew

Post by bandit » Thu Nov 09, 2006 8:37 pm

I have spent the last 6 hours making the TTL. I now have 19 litres of the stuff at a SG of 1.051 I want 1.042 according to the CAMRA book. Do I add plain water at 25 Deg C to make it 1.042?
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mysterio

Post by mysterio » Thu Nov 09, 2006 8:49 pm

It depends - did you intend to make more than 19 L?

If you only intended to brew 19L, adding water will change the bitterness/maltiness balance of your beer. If you intended to make 23 or so, go ahead and top up with water - pre-boiled is preferable.
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mr.c

Post by mr.c » Thu Nov 09, 2006 10:36 pm

[quote="DaaB You'll need to get a few brews under your belt before you can tune your system and make the appropriate adjustments dont get too hung up on targets to start with, you need to walk before you can run :wink:[/quote]

This saturday will be my 5th full mash brew :),basically i fell only now im at that walking stage.still need to know more about targets/SG/Water treatment/Batch Sparging/fly Sparging/different mashing/yeast.
i just jumped in and now need to take a step back and re think on some things.. :wink:
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bandit

Post by bandit » Thu Nov 09, 2006 11:30 pm

I added RO water and got to a final OG of 1.041 at 25 deg C and a volume of 23 litres. The recipie was for 25 litres so I dont think I did too bad. Its all finished now and sat next to me. It has a head of foam forming under the surface of the wort about 40mm deep in places.
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bandit

Post by bandit » Sat Nov 11, 2006 12:42 pm

The head on my TTL in the fermenter has disappeared completey. Should I transfer it to another bucket?
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bandit

Post by bandit » Sat Nov 11, 2006 1:06 pm

I have just checked the SG and its is 1.010 and it seems to be very cloudy. Is this normal? It tastes good so far, maybe a little bitter aftertaste though, although that could bb partly to do with the hangover
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bitter_dave
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Post by bitter_dave » Sat Nov 11, 2006 1:13 pm

Bandit, if it tastes nice in the fermenter it will be a nice beer, so nice one :wink: The bitterness will mellow out a bit.

Personally I'd fit a lid and airlock and let it sit for a few days to clear up a bit.

All in all sounds like a success :D
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mysterio

Post by mysterio » Sat Nov 11, 2006 1:22 pm

SG sounds good, you could just leave the beer where it is or gently (don't splash) transfer it to a sanitized barrel or something.

It's cloudy because some of the yeast are still in suspension - the beer will still taste 'green' (tangy, bitter) while the yeast are still floating around so you should let it settle out for a week or two before you do anything. Putting it in a cooler spot might help.
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bandit

Post by bandit » Sat Nov 11, 2006 1:27 pm

The recipie book says to rack it at 1.009 Will my SG fall below this in a weeks time if I leave it on the yeast bed in its original FV
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bitter_dave
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Post by bitter_dave » Sat Nov 11, 2006 1:45 pm

bandit1200s wrote:The recipie book says to rack it at 1.009 Will my SG fall below this in a weeks time if I leave it on the yeast bed in its original FV
The final gravity cited in the book is only approximate, it might be above or below that - depends on a range of factors, including the yeast used. Your beer might go down to 1009 - after all, you only made it on Thursday I just noticed.
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