chiller
Well-Known Member
- Joined
- 27/4/04
- Messages
- 619
- Reaction score
- 18
We tend to do a lot of things in home brewing for sound reasons but many are based on accepted wisdom that is often just accepted and then regurgitated over time as lore without challenging why. I rarely step outside the circle of home brew lore but decided to rebel and look behind the curtain.
I have posted a couple of times on Windsor yeast, boil times and cube hopping so decided to do an experimental batch combining all three.
Specifications for my experiment.
Half keg batch about 95% Pilsner malt
Step mash with a low main mash temperature
Full volume mash - recirculated with march pump and direct heat occassionally to maintain temperatures - no sparge, just pump to the kettle.
30 minute boil. Boil off of about 2.8 litres in 30 minutes. No lid.
FWH and then following the boil whirlpool then stand for minimum 10 minutes [covered pot] cube hop only.
Windsor yeast.
Brewday took just under 3 hours including clean up.
Yeast pitched the next day [Sunday 23/11/14] Not rehydrated.
The wort was very clear into the cube and I used a square of voile to hold back any floating hops as it went to the fermenter. The wort was fresh tasting without any noticeable off flavours. tasted no different to any previous beers made with a longer boil chilled or no chilled.
The surprise has been Windsor, it is finished or very close to at about 72% attenuation has gone from 1.046 to 1.013 in 2 1/2 days. My fermentation temperature was 17c and I have just raised that to 19 for the next day and will then slowly drop the temperature to kegging temperature and add gelatine if the yeast doesn't clear.
The taste is excellent, hops are balanced and the brew seems very clean in flavour. I particularly chose a Pilsner malt so that there would be not a lot for mistakes to hide behind.
It may be terrible when it conditions but at this stage it is very good. I don't advocate this for everyone but I will certainly try this again - after this one has kegged for about 3 weeks
View attachment border brew-12litre.pdf
I have posted a couple of times on Windsor yeast, boil times and cube hopping so decided to do an experimental batch combining all three.
Specifications for my experiment.
Half keg batch about 95% Pilsner malt
Step mash with a low main mash temperature
Full volume mash - recirculated with march pump and direct heat occassionally to maintain temperatures - no sparge, just pump to the kettle.
30 minute boil. Boil off of about 2.8 litres in 30 minutes. No lid.
FWH and then following the boil whirlpool then stand for minimum 10 minutes [covered pot] cube hop only.
Windsor yeast.
Brewday took just under 3 hours including clean up.
Yeast pitched the next day [Sunday 23/11/14] Not rehydrated.
The wort was very clear into the cube and I used a square of voile to hold back any floating hops as it went to the fermenter. The wort was fresh tasting without any noticeable off flavours. tasted no different to any previous beers made with a longer boil chilled or no chilled.
The surprise has been Windsor, it is finished or very close to at about 72% attenuation has gone from 1.046 to 1.013 in 2 1/2 days. My fermentation temperature was 17c and I have just raised that to 19 for the next day and will then slowly drop the temperature to kegging temperature and add gelatine if the yeast doesn't clear.
The taste is excellent, hops are balanced and the brew seems very clean in flavour. I particularly chose a Pilsner malt so that there would be not a lot for mistakes to hide behind.
It may be terrible when it conditions but at this stage it is very good. I don't advocate this for everyone but I will certainly try this again - after this one has kegged for about 3 weeks
View attachment border brew-12litre.pdf