Brew Days Can Be Like That

[Batz]

Get up early (perhaps too early)
Water in the HLT is already at the correct temperture
Grain was crushed the night before
Just move the Munich starter off the stir plate,dropped the flask one starter all over the floor of the cave !

Everything else went well,perhaps an "out of guidelines" Oktoberfest brewing now.

Batz

 

[dicko]

Hi Batz,

Do I forsee an Octoberfest with a Nottingham yeast?? h34r:

Or this might be a situation when you may call for - "The No Chill Method" :lol:

I hope it turns out OK which ever way you go.

Cheers

 

[jayse]

snipped>

Do I forsee an Octoberfest with a Nottingham yeast?? h34r:

Would that make it 'Nottoberfest'?

 

[Batz]

Yes have it in one Dicko !

I was given some 'Diamond' lager yeast to try a while back,I pitched it but it didn't take off.
Got worried and chucked in the old standby.

I am supposed to write a report on what I think of the yeast :blink: Won't take me long.

Batz

DIAMOND
SEPTEMBER 2004
www.lallemand.com
SACCHAROMYCES CARLSBERGENSIS
LAGER YEAST
NATURAL
GMO FREE
1. Origin
Diamond Lager yeast originated in Germany and is used by a number of commercial breweries to
produce different types of lager. The propagation and drying processes have been specifically designed to
deliver a high quality beer yeast that can be used simply and reliably to help produce lagers of the finest
quality. No colours, preservatives or other unnatural substances have been used in its preparation. The
yeast is produced in ISO 9002 certified plants.
2. Microbiological Properties
Classified as Saccharomyces carlsbergensis (new taxonomy: Saccharomyces pastorianus)
A bottom fermenting yeast

 

[pint of lager]

That sucks Batz.

Good thing you had a backup yeast. No chill would work too, however, being a lager, you don't really want to go down that path.

Another on the fly method, if you already have a lager going, swirl the fermenter and tap off a few litres for an instant starter.

 

[goatherder]

ooh, not cool Batz!

I had my own version of a brew day mishap. I spent the whole boil thinking "dont forget the whirlfloc" like I had on the past 2 occaisions.

Instead, I forgot to add the sugar (i was making a tripel, 1.3 kgs of it) and discovered it after I'd cooled the wort. aaaaaghhh. I ended up pulling 3 litres of cooled wort out and re-boiling it on the stove to dissolve the suger. Nothing like adding 1.5 hours to the brewday.

But at least I hit my target volume and OG, first time ever

 

[stephen]

I had my own version of a brew day mishap. I spent the whole boil thinking "dont forget the whirlfloc" like I had on the past 2 occaisions.

Oh! The old forgot the whirlfloc tablet trick. Know it well!

Actually did it last night making Jayse's Skunk Fart Pale Ale recipe. Couldn't out why after waiting for 15 minutes that nothing seemed to be settling in the kettle. Remedy; remove approx 500 ml of wort and boil on stove, add tablet and boil until fully dissolved and maybe a few minutes more, then add straight back to kettle and whirlpool. Worked a treat.

Steve

 

[Batz]

[Oh! The old forgot the whirlfloc tablet trick. Know it well!

Steve

Fogot the whilfloc tablet !
That's not a brew day disaster that's a common occurrence.
Brew day disaster is 21lt of wort on the cave floor

Batz

 

[Darren]

Hey Batz,
Early brew-starts can be problematic

Had a similar morning, got up at 6.00, lit the burner under the HLT for sparge water. Thought, "Geez its cold, and half an hours extra sleep would be good". Went back to bed.
8.30 I woke up, sparge water was boiling and had been for an hour 'n half. Probably wasted a 1/4 bottle of gas and quite a bit of sparge water.

Rest of the day was fine.

cheers

Darren

 

[Batz]

Hey Batz,
Early brew-starts can be problematic

Had a similar morning, got up at 6.00, lit the burner under the HLT for sparge water. Thought, "Geez its cold, and half an hours extra sleep would be good". Went back to bed.
8.30 I woke up, sparge water was boiling and had been for an hour 'n half. Probably wasted a 1/4 bottle of gas and quite a bit of sparge water.

Rest of the day was fine.

cheers

Darren

Just makes in more of a challenge for us Darren

What about stuffing up hop additions :blink:

Batz

 

[Batz]

Feed back <_<

This is a very nice beer indeed,malty azz !
Almost toffee flavour,then a "hey there it is" hop overtone...I could get to like this Oktoberfest Ale <_<

Batz

 

[warrenlw63]

I can add a good one of my own.

Was making a CACA (cream ale) about 6 weeks ago. Grainbill was Powells Trad Ale and 20% Polenta. Struck the mash at 45 degrees and boiled the polenta. Combined the 2 mashes and hit sacc temps perfectly.

Turned on the tap to recirculate and not even the slightest drop. Blew CO2 through the tap and nothing. Even at 200kPa. Plumbing had set like concrete. Bailed the whole mash out into 2 separate coolers and had to pull the plumbing on the mashtun apart and physically push the grain through the plumbing to clean it out.

Not sure what happened but I've never seen such a bad blockage. By the time I'd gotten it all back together I tossed the mash in the bin in disgust. :angry:

Only the second time in 9 years I've thrown a batch away.


Only thing I can think of was the Powells couldn't convert such a huge adjunct load and the polenta migrated to the bottom of the mashtun and set like glue in the plumbing. Never had such problems doing 20% polenta with Franklin, Galaxy or Joe White Malts. :blink:

A lesson learned.

Warren -