Brewday 15/16 June 07 - PCR brew

[awalker]

Same happened to me bigster, I just batch sparged a little again.
That last sparge came out at 1.030.

So I need a bigger boiler to handle the effiecency

Now I cant get a rolling boil, the temp trip keeps going off.

[delboy]

Just going in to fermenter - OG looks way too high

Bung some treated boiled and cooled water into while you still have the window to do it.

Done and dusted at this time im impressed im still waiting for my mash to finish.

[Bigster]

Going to leave it as it is - is this Germanic efficiency related to the mash time of 8 hours

[J_P]

I'm sure it will taste fine Bigster and if you don't like it I will gladly take one for the team and take the lot off your hands for free

[louthepoo]

well done Bigster.

I'm gonna mash for longer next time and see what i'm getting!

[Bigster]

Decided to ferment in garage as wanted a slower ferment but by this morning (< 3 days) reading 1016.
The question is I think this is the first time using safale and there is absolutely no head left on it all. Might be the higher mash temp as recommended.
A bit of a stir to rouse it?
There looks like small clumps of yeast sitting on the surface.

[Vossy1]

Bigster, S04 is known for this...it's rapid

The clumps are normal also at this stage.

In my experience, still give it at least 7-10 days

If you don't and rack off sooner, like I've done in the psat , you'll have trouble shifting the diacetly (which will impart a betterscotch/toffee flavour). The extra days in primary will help the yeast mop up these unwanted compounds from your beer

[Bigster]

cheers vossy

I was a little concerned about the lack of frothy cover - just given a stir and its obviously still working but not retaining its head.
Will leave in primary another week - will probably dry hop tomorrow.

[Vossy1]

Hi Bigster, Even if it's not got a frothy head it'll have a lovely blanket of co2 to keep it safe

My last few brews with S04 have finished below my target FG. I have been pitching at a slightly higher temp than normal.

I'm thinking of doing a brew in a glass primary just to see what S04 gets up to in it's short life...I'm sure it would be an education

EDIT

Occaisionally I get some strange results with S04 including large floccules instead of a nice compacted yeast cake....like bunches of grapes.

I took some photo's of my IPA which had the 'grape effect' but I cant work out how to get them of the internal memeory as I don't have the correct camera to pc lead

[J_P]

Occaisionally I get some strange results with S04 including large floccules instead of a nice compacted yeast cake....like bunches of grapes

Your yeast was botryoidal. damn I forgot how much I liked that word, I'll say it again botryoidal. Geology types out there will know that malachite has a botryoidal form. Almost as good as the word "reniform" or kidney shaped!

[Bigster]

sounds like it should be a bristolian word (where we try to add an 'L' to the end of everything that moves )

[Bigster]

One for you long time brewers.
I know this has only been in the corni for 1 week but when I kegged it I helped myself to a half as it was crystal clear and flat and it tasted absolutely superb - low bitterness as I wanted and loads of hop aroma and taste. Added 15g goldings dry hopping.
To keep an eye on it I have tried samples over the last few days and it is going the way of my London Pride in that it is developing a slight sour taste (and creamy even when fizzy has gone).

Shouldnt worry really as although the LP had a rollercoaster it ended up a good un. Is this slight sourness typical of the beer maturing period , only really noticed it in these last 2 brews.....

Cheers