and we're off ! (London Pride)

RabMaxwell · Post by **RabMaxwell** » Thu Jun 07, 2007 2:03 am

Great to see your chiller in action mine is set at-10oc since adding Glycol. I didn't add to much so it still builds up ice but won't freeze solid. I know i should have got a patent for my heat exchanger think of the money i am loosing.

torchwood brewery · Post by **torchwood brewery** » Thu Jun 07, 2007 7:07 am

nice one DaaB

and your doing it in between conversations too you must be multi tasking that should bring the efficiancy up a bit

looks good i wish i was there to watch and learn

richard

torchwood brewery · Post by **torchwood brewery** » Fri Jun 08, 2007 2:34 am

that explains it insider brewing

richard

Vossy1 · Post by **Vossy1** » Fri Jun 08, 2007 4:44 pm

Will you be having a drink DaaB

Or just watching all that lovely ale being supped

Bigster · Post by **Bigster** » Fri Jun 08, 2007 9:20 pm

DaaB wrote:Fermentation has slowed noticeably and the yeast sediment is starting to floc together. It tastes pretty reasonable already, a little green but nice and malty with a great caramel flavour from the Demerera sugar, it might not turn out to be an award wining beer but i'm pretty sure it'll keep the guests at the BBQ happy after it has matured a little. It'll be drinkable well before the 30th and it'll probably go into the secondary Monday/Tuesday with some finings and be in the corni next friday. I'm quite looking forward to finding out what this turns out to be like

edit: Gravity 1012

Hey mate

Why the secondary and not just leave in primary for 10 days?

Also noticed the immersion chiller - nice modest sized one not like big bertha you got me to make

Bigster · Post by **Bigster** » Fri Jun 08, 2007 9:59 pm

I see.

Well the guinea pig says be careful what you use as a form/former? as big bertha was a bit of a beast to produce

( but she's worth it )

Vossy1 · Post by **Vossy1** » Fri Jun 08, 2007 10:45 pm

I tend not to hang around once the drinking starts, the torment is too much

Is there an end date in sight

Vossy1 · Post by **Vossy1** » Fri Jun 08, 2007 11:45 pm

iowalad · Post by **iowalad** » Sat Jun 09, 2007 3:38 pm

It is a walk thru like that which shows just how easy AG brewing can be.

Nicely done!

Bigster · Post by **Bigster** » Sat Jun 09, 2007 6:45 pm

prodigal2 · Post by **prodigal2** » Sat Jun 09, 2007 7:23 pm

You've done it again DaaB, simple and to the point explanation

The only thing that I think needs a bit more info is perhaps the volume of water for the mash, then I think the instructions would be foolproof.

And I've got my fingers crossed for you on monday.

Niall K · Post by **Niall K** » Sat Jun 09, 2007 8:09 pm

Daab, at what temp. did you have the 30L of hot water prior to sparging?

Great instructions and pictures by the way. Nice and easy to understand

Bigster · Post by **Bigster** » Sat Jun 09, 2007 8:09 pm

And I've got my fingers crossed for you on monday.

Me too - its been unfeasibly far too long

Bigster · Post by **Bigster** » Sun Jun 10, 2007 8:28 pm

this has been a real eye opener for me I didn't think this was possible.

Nor me - very interesting stuff

ColinKeb · Post by **ColinKeb** » Sun Jun 10, 2007 8:32 pm

DaaB wrote:, this has been a real eye opener for me I didn't think this was possible.

whats that Daab? the batch sparging ?

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