What Are You Brewing - 2014

[tricache]

Brewed this on Saturday...

Recipe: Man Cave Hef
Recipe Specifications
Batch Size (fermenter): 21.00 l
Estimated OG: 1.047 SG
Estimated Color: 7.3 EBC
Estimated IBU: 8.9 IBUs
Boil Time: 60 Minutes

Ingredients:
Amt Name Type # %/IBU
2500.00 g Wheat Malt (Barrett Burston) (3.0 EBC) Grain 1 53.2 %
1700.00 g Pale Malt, Galaxy (Barrett Burston) (3.0 Grain 2 36.2 %
500.00 g Munich Malt (17.7 EBC) Grain 3 10.6 %
10.00 g Liberty [4.30 %] - Boil 60.0 min Hop 4 5.2 IBUs
20.00 g Liberty [4.30 %] - Boil 10.0 min Hop 5 3.8 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 6 -

It's been chucked in the fermementer and yeast pitched...

Then brewing this weekend and cubing until the fridge is free


Recipe: Man Cave IPA
Recipe Specifications
Batch Size (fermenter): 21.00 l
Estimated OG: 1.066 SG
Estimated Color: 16.3 EBC
Estimated IBU: 63.7 IBUs
Boil Time: 60 Minutes

Ingredients:
Amt Name Type # %/IBU
6700.00 g Pale Malt, Galaxy (Barrett Burston) (3.0 Grain 1 89.3 %
500.00 g Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2 6.7 %
300.00 g Cara-Pils/Dextrine (3.9 EBC) Grain 3 4.0 %
100.00 g Cascade [5.50 %] - Boil 60.0 min Hop 4 48.9 IBUs
50.00 g Cascade [5.50 %] - Boil 20.0 min Hop 5 14.8 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 6 -
55.00 g Cascade [5.50 %] - Dry Hop 5.0 Days Hop 7 0.0 IBUs

 

[slcmorro]

3 weeks ferment....woah...(2 primary and 1 secondary) and another week cc before kegging....that's a whole month and then another couple of days to carbonate.... why does it take so long for p/s fermentation?

I don't think the whole process actually takes that long, but I like to be patient. I've read (and experimented myself and found in favour of such reading) that leaving your beer on the yeast cake for a week or two after it's fully fermented (probably a week) helps improve the flavour and gives the yeast a chance to clean up after itself. The week in the secondary is just to help clear it up further and be sure it's finished, and the week CCing is to finalise the process, clear the beer as much as possible without filtering and help define it a bit more.

I'm not in a rush, I think good things take time. Plus, I have 8 kegs so I won't run out in a hurry

 

[slcmorro]

good luck with it. I'd love to hear how it goes

I'll report back either way

 

[Dan Pratt]

I don't think the whole process actually takes that long, but I like to be patient. I've read (and experimented myself and found in favour of such reading) that leaving your beer on the yeast cake for a week or two after it's fully fermented (probably a week) helps improve the flavour and gives the yeast a chance to clean up after itself. The week in the secondary is just to help clear it up further and be sure it's finished, and the week CCing is to finalise the process, clear the beer as much as possible without filtering and help define it a bit more.

I'm not in a rush, I think good things take time. Plus, I have 8 kegs so I won't run out in a hurry

The cold conditioning is something i use for a week or more for certain styles however most are just for a few days, especially on the ales. I get where your at with the patients thing and having 8 kegs in waiting makes that possible.

From your reading can you help me to understand - what is the yeast cleaning up exactly ?

I will stand corrected by all means - but if there is no fermentables then the yeast is no longer active, without being active it can not perform such tasks of cleaning up and increasing flavour. I have read that somewhere years ago on this forum and say its a myth. h34r:

 

[Lord Raja Goomba I]

It's like the old grannies in the 30s - it drinks its own wee.

 

[Dan Pratt]

It's like the old grannies in the 30s - it drinks its own wee.

More information please lrg....lol

 

[slcmorro]

I don't know the science behind it my friend, I just know that it hasn't caused me any issues and the beers I've left for longer periods (whether it's the yeast doing stuff after fermentation is complete, the flavour mellowing out with regular aging, or just a perceived taste I don't know) have turned out better than the ones I haven't.

I'm sure there's a brewer out there reading this that can chime in with their experience. I've heard it helps improve beer, and I personally believe it does so that's why I do it.

Yes... 8 kegs is great for the thirst, not so great for the girth. Especially while I'm 3 months into a torn calf that just won't repair itself. Hello 10kg weight gain!

 

[fletcher]

this is a snippet i took from a google search pratty mate.

http://www.mgriesmeyer.com/doatest/bjcp/yeastAndFermentation.pdf
During the conditioning phase there are far fewer yeast cells suspended in the beer than there was
during the attenuative phase. With fewer yeast cells in suspension, the beer will appear clearer than the
attenuating beer did. The few cells that remain active will slowly break down some of the heavier
sugars, such as maltotriose, that were not metabolized earlier. Now is also the time when fusel alcohols,
fatty acids and other byproducts of the primary fermentation are broken down into compounds such as
esters, which generally have more pleasant flavors

 

[Mardoo]

It's like the old grannies in the 30s - it drinks its own wee.

"It rubs the lotion on its skin or else it gets the hose again..."

 

[bradsbrew]

17/01/14 Best Bitter
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 63.0
Total Grain (kg): 11.100
Total Hops (g): 180.00
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.32 %
Colour (SRM): 8.3 (EBC): 16.3
Bitterness (IBU): 28.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
6.000 kg Maris Otter Malt (54.05%)
4.000 kg Pale Malt (36.04%)
0.650 kg Wheat Malt (5.86%)
0.350 kg Carared (3.15%)
0.100 kg Black Roasted Barley (0.9%)

Hop Bill
----------------
40.0 g First Gold Pellet (7.9% Alpha) @ 30 Minutes (Boil) (0.6 g/L)
40.0 g First Gold Pellet (7.9% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
100.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (1.5 g/L)

Misc Bill
----------------

Multi step Infusion starting at 55°C for 5 Minutes then ramp to 66°C for 60 Minutes then ramp to 72°C for 10 minutes then ramp to 78°C for mash out. Fly sparge
Fermented at 19°C with WLP013 - London Ale


Recipe Generated with BrewMate

 

[mje1980]

Some kind of dark mild, been too long and I hopefully will have some West Yorkshire slurry soon.

 

[lukiferj]

17/01/14 Best Bitter
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 63.0
Total Grain (kg): 11.100
Total Hops (g): 180.00
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.32 %
Colour (SRM): 8.3 (EBC): 16.3
Bitterness (IBU): 28.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
6.000 kg Maris Otter Malt (54.05%)
4.000 kg Pale Malt (36.04%)
0.650 kg Wheat Malt (5.86%)
0.350 kg Carared (3.15%)
0.100 kg Black Roasted Barley (0.9%)

Hop Bill
----------------
40.0 g First Gold Pellet (7.9% Alpha) @ 30 Minutes (Boil) (0.6 g/L)
40.0 g First Gold Pellet (7.9% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
100.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (1.5 g/L)

Misc Bill
----------------

Multi step Infusion starting at 55°C for 5 Minutes then ramp to 66°C for 60 Minutes then ramp to 72°C for 10 minutes then ramp to 78°C for mash out. Fly sparge
Fermented at 19°C with WLP013 - London Ale


Recipe Generated with BrewMate

Looking very Hobgoblinish Brad. Yum.

 

[lukiferj]

Some kind of dark mild, been too long and I hopefully will have some West Yorkshire slurry soon.

Mmmm. Nice idea. Already have one cubed. See if I can fire this slurry back to life

 

[manticle]

Been yonks since I last brewed - maybe 3 months.

Anyway break the cycle tomorrow with this:


Saison
Type: All grain Size: 22 liters
Color:
3 HCU (~3 SRM)


Bitterness: 34 IBU
OG: 1.040
FG: 1.006
Alcohol: 4.3% v/v (3.4% w/w)
Grain: 3kg dingemans Pilsner
1kg JW Wheat malt
Mash: 70% efficiency
TEMP: 55/62/68/72/78
TIME: 5/15/30/10/10
Boil: 90 minutes SG 1.026 34 liters
Hops: 50g Hallertauer Mittelfruh (3.5% AA, 60 min.)
30g Hallertauer Mittelfruh (3.5% AA, 20 min.)
10g Hallertauer Mittelfruh (aroma)

Decoction or 2.

3711

 

[manticle]

The cold conditioning is something i use for a week or more for certain styles however most are just for a few days, especially on the ales. I get where your at with the patients thing and having 8 kegs in waiting makes that possible.

From your reading can you help me to understand - what is the yeast cleaning up exactly ?

I will stand corrected by all means - but if there is no fermentables then the yeast is no longer active, without being active it can not perform such tasks of cleaning up and increasing flavour. I have read that somewhere years ago on this forum and say its a myth. h34r:

Yeast is still active once fermentables have been fermented. Acetaldehyde is one compound yeast produce during fermentation and 'clean up' during fermentation. Diacetyl and other VDKs are others.

 

[bradsbrew]

Looking very Hobgoblinish Brad. Yum.

Yes it was. Until i realised that I had used all the styrians up ( 20 mins into boil) and only had 100g of first gold left. So ended up just going 30 @ 30, 30 at 10 and 40 after whirlpool. Should end up around 20 IBU. Can easily adjust that up though.

 

[Dan Pratt]

Yeast is still active once fermentables have been fermented. Acetaldehyde is one compound yeast produce during fermentation and 'clean up' during fermentation. Diacetyl and other VDKs are others.

Standing corrected.

And Thankyou. Can you tell me how long that clean up should take? My ferment is quite common to be complete in 4-5days and then I start dry hopping. Normally cold crashing by day 10....does that seem alright?

 

[manticle]

I think a few days is sufficient and even in the cold yeast can still do some conditioning work.
No one answer to how long because vessel shape, yeast variety, pressure differentials and a bunch of other stuff will be influential but if you are not noticing apples or butter or honey in unpleasant amounts then your schedule is working for your beer.

 

[Dan Pratt]

Good man. None of those flavours coming through.....just hops and malt.

 

[waggastew]

Lower ABV American Amber Ale

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 3.000
Total Hops (g): 70.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 13.0 (EBC): 25.6
Bitterness (IBU): 20.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
1.250 kg Dry Malt Extract - Light (41.67%)
1.000 kg Munich I (33.33%)
0.400 kg Wheat Malt (13.33%)
0.250 kg Carabohemian (8.33%)
0.100 kg Chocolate, Pale (3.33%)

Hop Bill
----------------
15.0 g Cascade Pellet (7.8% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
15.0 g Galaxy Pellet (13.4% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
5.0 g Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Boil) (0.2 g/L)
15.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
5.0 g Citra Pellet (11.1% Alpha) @ 0 Minutes (Boil) (0.2 g/L)
15.0 g Galaxy Pellet (13.4% Alpha) @ 0 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
1.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.5 g Whirlfloc Tablet @ 0 Minutes (Boil)
1.0 g Yeast Nutrient @ 0 Minutes (Boil)

Single step Infusion at 70°C for 60 Minutes.
Fermented at 19°C with Safale US-05


Recipe Generated with BrewMate