18th Feb Brewing my Dubbel

[inthedark]

Yus. Styrian Goldings are Fuggles, but grown in Slovenia.

Are they interchangeable then?

[PieOPah]

I think the biggest problem I face is brewing high gravity beers. Seems the element is cutting out when ever a rolling boil is reached (and is caked when I check).

I think I may look into adding a second element which I can switch to half way through...

[maxashton]

Caked with burned wort, presumably?

Mental. I never would have thought of that happening, but i suppose it's only logical.

My unhinged little mind is trying to figure out some way of mitigating the issue...

[PieOPah]

I assume it is burt wort - can't think of anything else it could be Cleaned after every brew...

After 19 hours there is still no activity in my fermenter. I have given it another stir and a whisk to help the yeast along. A little gutted as the storage heater in the room has packed in (the wires on the socket look rusted to hell and screws wont budge - rarely used so not gonna bother trying to fix at this point).

I have wrapped the fermenter up in our spare duvet (wonder what SWMBO is going to say about that!)

Hopefully this will encourage the yeast to start up....

Probably my own fault for not making a starter

If I still have no activity by tomorrow morning, I may need to pitch in some dry yeast Would prefer not to have to do this but if needs must!!!

[Matt]

Howdy PoP,

That must be a bummer with the element cutting out.

IIRC you have an electrim bucket (like moi)? I don't use mine to mash in so the stat assembly is academic. If you think the stat is the problem you are welcome to have mine, as I am planning to remove it in the near future.

Just an idea.

Cheers,
Matt

[PieOPah]

Removed mine as well as I only use it to boil in

Thanks for the offer though.

[Matt]

ah. Sounds like you got a jumpy auto cut out then I guess.

[steve_flack]

Yus. Styrian Goldings are Fuggles, but grown in Slovenia.

Are they interchangeable then?

Styrian Goldings are descended from Fuggles but they are different - especially their aroma. Hops tend to be different depending on where they are grown. There have been several attempts to grow Saaz in the US and elsewhere and they're never quite the same as the low alpha European grown ones.

[PieOPah]

Well there is a tiny tiny spattering of bubbles on the otherwise 'clean' surface of my wort. Hopefully this means that the yeast is waking up and is getting ready to jump into action.

Hopefully I'll be able to report some good news in the morning!!

[mysterio]

Good luck with the Dubbel PoP.

[PieOPah]

It may have taken over 24 hours, but fermentation has begun.

I have learned the importance of starters (regardless of what it says on the vial!)

[steve_flack]

The only time the vial is true is if the vial is very fresh and the beer is below 1.040. By very fresh I'd mean less than a couple of weeks old. This may only be the case for ones that have been imported special order for you. In all other cases - especially for strong beers - make a decent sized starter. It will probably work otherwise but you will have long lag times.

This weekend I had possibly the shortest lag time I've ever seen. A just out of date sachet of Safbrew T-58 in a 1.050 beer. Pitched at 4pm, bubbles out of the airlock 5.30pm. Going like the clappers and making itself rather warm 8pm.

[maxashton]

That's moraless what happened with my S-23. Half a bottle of lucozade size yeast starter, pitched at about 3, it was going ballistic by 5, and its almost reached attenuation already. I've got to say, i'm impressed with these Saflager products.

[PieOPah]

Never used safale yeast although everybody here seems to love it.

[maxashton]

Never used it until this batch, but i have to say i'm converted.