Gavo's 1st Partial Attempt

[Gavo]

Well let's see how it goes. I will just have to decide on which of these to brew first. I think the Pommy EKG will get the vote. Cheers and thanks for the coaching.

Cheers
Gavo.

 

[buttersd70]

No worries, mate. Anything English is my passion.

 

[Gavo]

Well the English special/best bitter is now in the fermenter. Temperature targets were met, 68 degree mash in and dropped to 65 degrees by the end of 65 min. I will wrap the tap and the top of the lid in a towel next time as heat could be felt escaping from these areas. Efficiency was a little lower than predicted 1039 pre-boil rather than 1042 for the nine litres. I will sparge a little slower next time in order to improve this. Liquid came off nice and clear. OG estimate of 1041 was spot on.
All in all a very simple process. Now to just let it do its thing.

Cheers
Gavo.

 

[buttersd70]

noice.
Nottingham should chew through it in no time, as well....
once its done, crash chill, fine it, give it a couple days cold for it to drop bright, bottle or keg, and bobs your fathers brother.....I love english...grain to brain in less than a fortnight (if kegging). :beerbang:

Don't forget - carb low....2vol or less. (I prefer bottled versions at 2, myself, but keg at 1.7 ish)

 

[Gavo]

noice.
grain to brain in less than a fortnight (if kegging).

Don't forget - carb low....2vol or less. (I prefer bottled versions at 2, myself, but keg at 1.7 ish)

Thanks Butters.

Unfortunately still bottling here and will be for a while so grain to brain in three weeks. Will be bottling at 2 volumes.
Looking forward to trying it out.

Cheers
Gavo

 

[buttersd70]

Unfortunately still bottling here and will be for a while so grain to brain in three weeks.

perhaps its a good thing....my last batch, I fermented at Muckeys place....pitched sunday, crash chilled thursday, kegged saturday morning (2 1/2 kegs), finished the half keg, and started one of the full ones by saturday night..... :lol:

 

[Gavo]

Nottingham should chew through it in no time,

That Nottingham is one busy yeast, down from 1041 to 1010 in four days. Racked to a secondary Friday arvo, started crash chilling yesterday midday, Gelatined this morning. Sample tastes great.

Cheers
Gavo.

 

[Jase71]

Anything English is my passion.

Anything ? How about Margaret Thatcher's inner thigh ?

*ahem* where were we.....

Good to see you're going well with this ferment Gavo. Is that sort of gravity change unusual though ? My first couple pretty much hit FG in three days (albeit with a slightly higher c) and my caramalt brew hit FG in four days, at lower temps.

 

[buttersd70]

Nottingham is one hungry little bugger....as are several of the English yeasts. 1041 to 1010 in four days, even at a decent temp is not unusual at all for this yeast.

Edit...and thanks for the mental image of Maggie. :wacko:

 

[Gavo]

Yep, was fast. Temp sat at 18c for the duration (got to love the tempmate). I have found that since I have got the tempmate and been able to keep a constant temp fermentation happens quicker. The yeast is not slowing down at cooler overnight temps. We do get a bit of desert weather here 38 degrees during the day 12 degrees overnight in summer.

Cheers
Gavo.