All,
We've been sampling the barrel brew during the last two meets and the consensus is that it's ready to come out (and that it's pretty damn tasty as well). But we're not going to take it out until we have another brew ready to take it's place. So I'm kicking off this thread to get names in for the next brew and suggestions for recipes as well. In the long term as I have said before, I'm in favour of turning the barrel sour (or funky) before it does it to us first, but I think we can get another clean batch from this barrel and judging from the last batch, some oak flavours as well. For clean beers to survive I think they need to be both high ABV and high IBUs, so I'm suggesting an imperial stout or porter. Not going to throw in a receipe yet as I think we should bounce it around first. So here we go again! - and by the way, kudos to LordEoin for a great receipe for the last batch, would never have come up with that and am really impressed with how well it came out .
1 Dr. Horrible - Imperial Stout (or Porter)
1 Dr. Horrible - Imperial Stout (or Porter)
2 mr hoppy - Courage 1914 Russian Imperial Stout
Like I said at the meet up I reckon Harvey's RIS is the perfect compromise, what with it being an imperial stout and a brett beer.
I've had a look around for a recipe for Harvey's and can't find one, basically because it's actually re-brew of Courage RIS. But, on the upside, I got the Durden Park book recently. There's a recipe for 1914 Courage RIS in there. Any one interested?
1 Dr. Horrible - Imperial Stout (or Porter)
2 mr hoppy - Courage 1914 Russian Imperial Stout
3. Johnrm - Tyler Durden? Oh yeah!
Hilarious john
http://www.beerhunter.com/documents/19133-000070.html
Promise I will try make it to a meet! Again, if there's a regular Rebel brewer being left out, feel free to axe me but I'm willing to brew for the next fill too
1 Dr. Horrible - Imperial Stout (or Porter)
2 mr hoppy - Courage 1914 Russian Imperial Stout
3. Johnrm - Tyler Durden? Oh yeah!
4. BrewDorg - whatever you guys want
Look forward to seeing you at a meet BrewDorg! Would love to have you contribute to the barrel again especially given the quality of your last batch, so we're counting you in!
Mr. Hippy what's the Courage RIS recipe? All curious now.
Sent from my SM-G920F using Tapatalk
Mr. Hoppy, damn autocorrect.
Sent from my SM-G920F using Tapatalk
1 Dr. Horrible - Imperial Stout (or Porter)
2 mr hoppy - Courage 1914 Russian Imperial Stout
3. Johnrm - Tyler Durden? Oh yeah!
4. BrewDorg - whatever you guys want
5. Cambrinus - Imperial stout (or Porter)
Sent from my iPhone using Tapatalk Pro
Another few decent vintage RIS recipes in Ron Pattinson's book 'Homebrewer's guide to vintage beer'. I can share if needed.
http://barclayperkins.blogspot.ie/
Sent from my iPhone using Tapatalk Pro
1 Dr. Horrible - Imperial Stout (or Porter)
2 mr hoppy - Courage 1914 Russian Imperial Stout
3. Johnrm - Tyler Durden? Oh yeah!
4. BrewDorg - whatever you guys want
5. Cambrinus - Imperial stout (or Porter)
6. Untempered - Imperial stout (or Porter)
I'd like to do something like Youngs double chocolate Stout or else founders KBS. I've never down a Brett before so I'm a bit hesitant.
Sent from my ONEPLUS A3003 using Tapatalk
1 Dr. Horrible - Imperial Stout (or Porter)
2 mr hoppy - Courage 1914 Russian Imperial Stout
3. Johnrm - Tyler Durden? Oh yeah!
4. BrewDorg - whatever you guys want
5. Cambrinus - Imperial stout (or Porter)
6. Untempered - Imperial stout (or Porter)
7. Dcalnan - Imperial stout suits me
Anyone else interested? I know most people are planning their competition entries. But I say we need at least 4/5 more.
Go on sure. You only live once.
1 Dr. Horrible - Imperial Stout (or Porter)
2 mr hoppy - Courage 1914 Russian Imperial Stout
3. Johnrm - Tyler Durden? Oh yeah!
4. BrewDorg - whatever you guys want
5. Cambrinus - Imperial stout (or Porter)
6. Untempered - Imperial stout (or Porter)
7. Dcalnan - Imperial stout suits me
8. LordEoin - MrHoppy's imperial stout
We need to start talking recipe.
One here...
https://www.brewtoad.com/recipes/harveys-ris
A bit here...
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=68844
Do we want to clone it or just make a big F**koff RIS?
I'm not familiar with it but found this...
http://pintwell.com/2011/mar/22/russian-imperial-stout-short-history/
The Brewtoad recipe looks interesting but a bit complicated for a big group brew - I'd say the JimsBeerkit one might be closer to the old Courage RIS - although I'll defer to the experts on that.
Sent from my SM-G920F using Tapatalk
I think I have the Original BarrelO'Rebel recipe.
Its more-or-less as it was sort-of whatever Billy needed to dump. ???
If I can find it I'll post it tonight.
I still have about 20l in a keg that could do with a dose of Brett to clean it up...
I'm keeping that nice fruity strain of Brett going that you tasted in the Belgian blonde I brought a few meetings back - could drop you over a bottle if you want and you could either chuck in the dregs directly or add some starter wort to the end of the bottle to wake up.
Sent from my SM-G920F using Tapatalk
A few here too. We could use as a guide. (https://uploads.tapatalk-cdn.com/20180110/d39206ab87dba815571865f74cca7a8e.jpg)
Sent from my iPhone using Tapatalk Pro
I've another recipe somewhere of an imperial porter which is spiced with chilli and cocoa nibs.
I can dig that up if someone is interested.
Sent from my iPhone using Tapatalk Pro
This is the Ron Pattinson version of the Courage 1914 I was thinking of. Looking at the comments section it looks like a winner.
http://barclayperkins.blogspot.ie/2012/02/lets-brew-wednesday-1914-courage.html
The grist is pretty much the same as the 1850 Truman Cambrinus put up. I think more than 20% brown malt is really pushing it - even 18% is a lot.
The yeast is different, but he has the same yeast as the 1850, and the 1918 Courage Double Stout recipe in HBGTVB, so I'd say either / or.
The Durden Park version is similar to the one I've linked above except it has 1kg of cane sugar and the hop addition is 210g of Fuggles (@ 5.5% AA that's ) - but it doesn't specify when in the boil it goes in.
Really liking the look of those recipes - I like the simplicity of the pale/brown/black malt combination so the 1850 looked good from the first post and the Courage recipe looks very similar but with a less insane hopping schedule so I'd definitely be in favour of that one - maybe not the 2 hour mash and 2 hour boil though!
Ha! Coincidentally, I'm brewing a half batch of the Courage 1850 recipe tomorrow. Wouldn't put me off doing it again though, the BA version would be an interesting side by side.
Found this...
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Barrel'O'Rebel #20
Brewer: Rebel Brewers
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 216.38 l
Post Boil Volume: 213.54 l
Batch Size (fermenter): 200.00 l
Bottling Volume: 195.00 l
Estimated OG: 1.096 SG
Estimated Color: 86.4 EBC
Estimated IBU: 81.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
65.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 71.8 %
13.00 kg White Wheat Malt (4.7 EBC) Grain 2 14.4 %
6.00 kg Roasted Barley (591.0 EBC) Grain 3 6.6 %
1.50 kg Black (Patent) Malt (985.0 EBC) Grain 4 1.7 %
1.50 kg Oats, Flaked (2.0 EBC) Grain 5 1.7 %
1.00 kg Amber Malt (43.3 EBC) Grain 6 1.1 %
1.00 kg Barley, Flaked (3.3 EBC) Grain 7 1.1 %
1.00 kg Chocolate Malt (933.0 EBC) Grain 8 1.1 %
0.55 kg Brown Malt (430.0 EBC) Grain 9 0.6 %
300.00 g Columbus (Tomahawk) [14.00 %] - Boil 90. Hop 10 38.2 IBUs
300.00 g Magnum [14.00 %] - Boil 90.0 min Hop 11 34.7 IBUs
100.00 g Citra [12.00 %] - Boil 10.0 min Hop 12 3.7 IBUs
100.00 g Columbus (Tomahawk) [14.00 %] - Boil 10. Hop 13 4.3 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [1 Yeast 14 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 90.55 kg
----------------------------
Name Description Step Temperature Step Time
Mash In Add 238.15 l of water at 74.6 C 66.7 C 60 min
Cambrinus, do you want to throw up that Imperial Porter recipe as well just so we have all the options up there?
Sent from my SM-G920F using Tapatalk
Spiced imperial stout:
(https://uploads.tapatalk-cdn.com/20180111/69a3f2b2d5ee1d0426ed6aaa96850f94.jpg)
Imperial porter:
(https://uploads.tapatalk-cdn.com/20180111/04d8bdd7ef98c66617b0ad2c60477482.jpg)
Sent from my iPhone using Tapatalk Pro
Quote from: Dr Horrible on January 10, 2018, 10:23:27 PM
maybe not the 2 hour mash and 2 hour boil though!
I can't believe either are essential.
Quote from: mr hoppy on January 11, 2018, 09:46:37 PM
Quote from: Dr Horrible on January 10, 2018, 10:23:27 PM
maybe not the 2 hour mash and 2 hour boil though!
I can't believe either are essential.
Agreed. Malts are better modified than 100 years ago.
Sent from my iPhone using Tapatalk Pro
Ok, we've plenty of recipes now.Which one are we going with?
Personally, it's between the Courage RIS and the Imperial Porter for me.
Sent from my SM-G920F using Tapatalk
I'd agree. What does anyone else think?
Sent from my iPhone using Tapatalk
I'm easy - go with the flow.
I agree on the Courage RIS or the Imperial Porter, leaning towards the Porter as it has a more interesting grain bill...
Yeah the porter sounds nice.
1 Dr. Horrible - Imperial Stout (or Porter)
2 mr hoppy - Courage 1914 Russian Imperial Stout
3. Johnrm - Tyler Durden? Oh yeah!
4. BrewDorg - whatever you guys want
5. Cambrinus - Imperial stout (or Porter)
6. Untempered - Imperial stout (or Porter)
7. Dcalnan - Imperial stout suits me
8. LordEoin - MrHoppy's imperial stout
9. SkiBeagle if there's room...
Good man SkibEagle! Don't be worried about room, the last fill took ten full batches and a good part of an eleventh so we actually need another volunteer to get close to filling.
Sent from my SM-G920F using Tapatalk
https://www.themadfermentationist.com/2018/01/10-year-old-courage-ris-clone.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheMadFermentationist+%28The+Mad+Fermentationist%29
Okay lads, confession time. I like both receipes so much I bought the ingredients for both and brewed the Imperial Porter today. So I'm in favour of brewing both beers for the barrel - Imperial Porter first because I think we can get one more clean beer from the barrel and maybe a small bit more oak and because once you put Brett into that barrel it ain't coming back out again. Then the Courage and add the Brett to the barrel (for anyone worried about the Brett, all beers would be normal 'clean' beers going in and I'd add the Brett then)
I'd also like to take a bit more time to decide on the type of Brett to put into the barrel because there's a few out there with very different flavours - the Courage RIS uses Brett Clausenni I think which is kind of farmyardy/funky whereas I have a strain of Brett going that is very fruity -passion fruit really and there's more variations out there. I think we should maybe 'audition' a few Bretts - it would be handy if somebody (cough, Johnrm) had a batch of stout they were't doing anything with they could split into a few demijohns and try a few different strains to see what happens - we could then have a 'Brett Factor' tasting session and pick the winner.
So - Imperial Porter then the Courage?
(Few learnings from today - the receipe given for the Porter must assume a way high efficiency because when I put it on Beersmith I had to add a few more Kg of grain to hit the OG figures. Also, I'd forgotten what a dog Rye is to filter, it took forever, so I would strongly advise throwing in a bunch of oat hulls into the mash to help things along)
Yeah that sounds good, I'll order ingredients for the porter while the sale is still on.
The book where the porter recipe came from assumes 75% efficiency on a 20L batch.
Jason since you have the recipe in BeerSmith already, will you post it?
Sent from my iPhone using Tapatalk Pro
Have we kicked off then?
We're only at 9 submissions.
Who has their hand up for a second batch?
I don't think officially kicked off, but I think we should start moving to get something 'fresh' into that barrel.
Looking a bit more at the yeast used in the Porter.
They used WLP090 San Diego Super Yeast which has an attenuation of between 76.00-83.00. Which is fairly high.
Quote from: Cambrinus on January 30, 2018, 07:09:51 AM
The book where the porter recipe came from assumes 75% efficiency on a 20L batch.
Jason since you have the recipe in BeerSmith already, will you post it?
Yeah, that would explain it, I was aiming for 26L at 68% efficiency. Had only bought the amount of speciality malts from the receipe so adjusted the base grain to hit the gravity. Receipe below - but if you're just looking to fill a keg you'll need to adjust. And don't forget to add oat hulls!
8.00 kg MCI Ale Malt (7.0 SRM) Grain 1 68.7 %
2.00 kg Rye Malt (Weyermann) (3.0 SRM) Grain 2 17.2 %
0.50 kg Carafa II (Weyermann) (415.0 SRM) Grain 3 4.3 %
0.50 kg Chocolate Rye (Weyermann) (245.0 SRM) Grain 4 4.3 %
0.50 kg Special B Malt (180.0 SRM) Grain 5 4.3 %
70.00 g Hallertau Magnum [10.50 %] - Boil 60.0 min Hop 6 56.0 IBUs
0.15 kg Dememera Sugar [Boil for 30 min](2.0 SRM) Sugar 7 1.3 %
20.00 g Hallertau Mittelfruh- Boil 0.0 min Hop 8 0.0 IBUs
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
Regarding the yeast, as far as I know that San Diego yeast is just for big beers and doesn't have much
flavour profile so I just went with Notty because there's a bunch of it already in the barrel and
we know it's a beast for big beers. The batch nearly came out of the fermenter at me, but has
calmed down now, so I'd say it's mostly done already. Wort tasted lovely.
are you sure of the magnum quantity?
70g for 60 min should be somewhere around twice that bitterness, probably somewhere around 120IBU off the top of my head.
Not 100% on it, no. The 20L recipe called for 50g but no overall IBU so I assumed 14-15% AA for an IBU of 55 or so which sounded reasonable so I targeted that. The magnum I used was only 10% AA and I usually go a bit higher on IBUs than Beersmith recommends because my system seems to need that. So together with the 26L I was aiming for that's why the hopping seems so high. The wort tasted as I expected, not super bitter.
Sent from my SM-G920F using Tapatalk
@ dr Horrible I didn't realise you'd actually brewed a batch.
Sent from my iPhone using Tapatalk Pro
Ball. Rolling.
Quote from: Cambrinus on January 31, 2018, 06:45:07 PM
@ dr Horrible I didn't realise you'd actually brewed a batch.
Sent from my iPhone using Tapatalk Pro
Yeah, like I said I like both recipes so going to do them both regardless of which goes into the barrel. So will do the Courage RIS as well but maybe not straight away, depends on what the consensus is.
Sent from my SM-G920F using Tapatalk
I will have to get a keg down for emptying the barrel. Are we doing the imperial porter next so? Using Dr.H's recipe?
Any idea when the emptying/refilling of barrel will happen? I haven't seen anything in group or WhatsApp in a while.
We seem to be stuck on what's going to go in to replace it. Would there be any interest in a meet up and we could discuss? We're due one anyway. Next Friday maybe?
Sent from my SM-G920F using Tapatalk
Yeah I'm up for a meet, need the spark to start brewing again.
I'm up for Friday.
Abbots? I can be there from 6 to 9:30 or so.
+1
I can bring along the lager I did with Eamonn's LODO stuff. Didn't turn out too bad actually.
I'll try to make it too. I have a simple pale ale I can bring in.
Sent from my iPhone using Tapatalk Pro
How did the Devonshire Street Bunfight go? Was there white smoke at the meet, and a recipe decided?
Very sorry I missed the meet.
It went well.
Its a good spot, though the table arrangement is awkward.
We really need to book upstairs for meets, that means planning which we don't seem to do this far south. :o
The Imp Porter was good.
I just looked at the recipe and see there is about 21% Rye (including Chocolate rye)
Maybe that was what I picked up on Friday. Either that or Ferm temp.
I think just go with it.
Lets get the list closed this week so we can order/brew.
Upstairs to ourselves would be great, we'd be able to actually hear the feedback!
Tweaked the receipe a bit, open to suggestions (also would like to figure how to post a damn screenshot)
Odensholm (For 20L with Efficiency of 70%)
6.25 kg MCI Ale Malt (13.8 EBC) 72.3 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) 11.6 %
0.50 kg Carafa II (Weyermann) (817.5 EBC) 5.8 %
0.40 kg Chocolate Rye (Weyermann) (482.6 EBC) 4.6 %
0.40 kg Special B Malt (354.6 EBC) 4.6 %
40.00 g Hallertau Magnum [14.00 %] - Boil 60.0 min 54.6 IBUs
0.10 kg Dememera Sugar [Boil for 30 min](3.9 EBC) 1.2 %
20.00 g Chinook [13.00 %] - Boil 0.0 min 0.0 IBUs
2.0 x US05 (2.0 pkg Nottingham (Danstar #-) [23.66 ml] )
Mash Temp - 68degC
Gravity, Alcohol Content and Color
Est Original Gravity: 1.086 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 9.2 %
Bitterness: 54.6 IBUs
Est Color: 102.4 EBC
Toned the rye down, because I don't think whatever you picked up John was due to ferm temp, had that pretty well under control for the batch - it was really lively though and Daire picked up a lot of esters so maybe Nottingham isn't the best choice and a cleaner yeast like US-05 or the San Diego Super Yeast like the original recipe recommended is the way to go
So, let's start that list
1. Dr Horrible 20L at O.G 1.086
Why notty? The original had US05 and Tom seemed to think notty might have been driving some of the funkier flavours johnrm ided.
I went with Notty because I think it does well in stouts/porters, it does well in attenuating big beers and most importantly because I had two packs of it in my fridge at the time of brewing!
I liked the flavours but think that with that yeast and all the rye there was a bit too much going on, so yeah, US 05 would be fine.
Sent from my SM-G920F using Tapatalk
I edited recipe with US05
hmm I know that I,m not in, but theres no mashing temp. in this recipe (or I missed).
Big difference in beers if you mash in 62 or 68 degrees :-\
I would not dismiss the rye straight off. The porter needs to mature for several months and the flavours will mellow. The spicy notes of the rye gives nice dimension to the porter IMHO.
On the yeast I agree. Even though there will be plenty of yeast left in the barrel possibly impacting the flavour profile during 'barrelling '.
Sent from my iPhone using Tapatalk Pro
Quote from: Shamek.pl on March 14, 2018, 03:45:56 PM
hmm I know that I,m not in, but theres no mashing temp. in this recipe (or I missed).
Big difference in beers if you mash in 62 or 68 degrees :-\
Mash temp 68degC. It was in the original receipe posted. Updated my last post to include now.
Quote from: Dr Horrible on March 14, 2018, 09:40:36 PM
Quote from: Shamek.pl on March 14, 2018, 03:45:56 PM
hmm I know that I,m not in, but theres no mashing temp. in this recipe (or I missed).
Big difference in beers if you mash in 62 or 68 degrees :-\
Mash temp 68degC. It was in the original receipe posted. Updated my last post to include now.
OMG... beer will be so sweet
Wysłane z mojego SM-G950F przy użyciu Tapatalka
I was worried about it being sweet as well especially because the original recipe didn't specify IBU but I think the 55IBU works well and it doesn't come across as particularly sweet.
Franz, are you thinking of going back to 2kg rye?
Sent from my SM-G920F using Tapatalk
I have experience with high ABV beers, and even if mashed in 64-62 degrees theres still a lot of not fermented sugars.
IMHO drop down mashing tempreatures. My Belgian Dark Ale 13% Abv was mashed in 62 I presume, and whoever tried can confirm is sttill sweet as hell ;)
@ Jason -- I think the rye will add that spicyness to counteract the possibility of residual sweetness. Also using US05 will attenuate fairly well. Maybe mash a little lower at 66C?
Majority rules, if rye is out I go with that.
Sent from my iPhone using Tapatalk Pro
Quote from: Shamek.pl on March 15, 2018, 11:05:13 AM
I have experience with high ABV beers, and even if mashed in 64-62 degrees theres still a lot of not fermented sugars.
IMHO drop down mashing tempreatures. My Belgian Dark Ale 13% Abv was mashed in 62 I presume, and whoever tried can confirm is sttill sweet as hell ;)
Sorry Shamek, wasn't connecting the name to the face - I had your Belgian Dark Strong on Friday, really liked it. You had a sample of my batch of the Porter on Friday as well, not sure what you thought about it, but it attenuated out ok and I don't think is overly sweet. One of the reasons I went for the Nottingham at the time was it's ability to attenuate out well, but I think US-05 would probably do that as well. I checked my notes and I was probably more around the 66-67deg range for the mash, so could drop the mash temp to 66 as Cambrinus suggested.
Also, as was pointed out, you have to remember once all the batches go into the barrel fermentation continues for a good while after as the strongest yeast tends to work on the batches that aren't quite finished. We had a lot of batches around the 1.020 mark for the Nogne 100, and we're down to about 1.014 now, the barrel kept bubbling away for a couple of months. So Cambrinus's point about the rye smoothing out with time also makes sense, it might be we only need to use a cleaner yeast.
Must drop an empty keg down for the emptying. Anyone around Cork this weekend? Will be down myself.
Do we have any target for when we'll all have the next brew done by? Must plan the weekend for it
If you're in Midleton drop it to my gaff?
Sounds good, I'll PM you there.
Quote from: BrewDorg on March 28, 2018, 12:35:37 PM
Sounds good, I'll PM you there.
Your empty keg should still be down with the barrel from filling.
Quote from: dcalnan on March 28, 2018, 06:05:03 PM
Quote from: BrewDorg on March 28, 2018, 12:35:37 PM
Sounds good, I'll PM you there.
Your empty keg should still be down with the barrel from filling.
John kindly dropped it back to my parents place a while back so I need to drop it down again.
6 months sitting empty?
It would need sanitising.
Traffic here is low - I think a WA thread on Empty/New fill would be useful.
If I remember right, that keg had a gas fitting on the beer out post as well, might want to change that out before filling.
Sent from my SM-G920F using Tapatalk
Keg has been used since then, so should be cleaned and sanitised, ready to go. Will check that out Dr H, never noticed that?! Do you mean I have two gas posts or the dip tubes are swapped?
Quote from: BrewDorg on March 29, 2018, 04:29:12 PM
Keg has been used since then, so should be cleaned and sanitised, ready to go. Will check that out Dr H, never noticed that?! Do you mean I have two gas posts or the dip tubes are swapped?
One of the kegs had two gas posts, thought it was yours, but could be wrong. Wasnt a big deal for filling but probably a pain when you've got a nice batch in there.
Sent from my SM-G920F using Tapatalk
1 Dr. Horrible - Imperial Stout (or Porter)
2 mr hoppy - Courage 1914 Russian Imperial Stout
3. Johnrm - Tyler Durden? Oh yeah!
4. BrewDorg - whatever you guys want
5. Cambrinus - Imperial stout (or Porter)
6. Untempered - Imperial stout (or Porter)
7. Dcalnan - Imperial stout suits me
8. LordEoin - MrHoppy's imperial stout
9. Raymurph - Imperial Stout or whatever people want. ;)
If people can start making a brewed list that would be great. I know a good few have brewed their contributions so far. I'll be brewing at the weekend.
1. Dr. Horrible -
2. mr hoppy -
3. Johnrm - 15l@1.089, 24l@1.075
4. BrewDorg -
5. Cambrinus -
6. Untempered -
7. Dcalnan -
8. LordEoin -
9. Raymurph -
Putting all the info from the other thread and the WhatsApp group in here, looks like we're nearly there.
1. Dr. Horrible - 20l@1.086
2. Mr Hoppy - 21l @ 1.082
3. Johnrm - 15l@1.089, 24l@1.075
4. BrewDorg - 19L @ 1.085
5. Cambrinus- 23l @ 1.089
6. Untempered -
7. Dcalnan - 21L@1.084
8. LordEoin - 21l @ 1.080
9. Raymurph -19L@1.086
I just pinged untempered
1. Dr. Horrible - 20l@1.086
2. Mr Hoppy - 21l @ 1.082
3. Johnrm - 15l@1.089, 24l@1.075
4. BrewDorg - 19L @ 1.085
5. Cambrinus- 23l @ 1.089
6. Untempered -
7. Dcalnan - 21L@1.084
8. LordEoin - 21l @ 1.080
9. Raymurph -19L@1.086
10. SkiBeagle - 22L @ 1.070
Brewday from hell! My Buffalo MLT leaked and took the morning to fix and retest. Couldn't fit full volume in the MLT, so had to do a 10L sparge. Was preboiling the sparge water in the Bulldog to de-ox it, and discovered the element switch in the dog had failed. Disaster. Boiled the sparge water on the stove and chilled back down to 76C in the sink. Drained the MLT into the Bulldog. Added sparge water and continued. Lost more volume to absorption than I expected. Also, gravity was lower than expected. Removed the grain, cleaned the MLT and drained the Bulldog back into MLT to begin boiling. Ramping to boil took ages, and eventually I realised why. The Buffalo thermostat was cutting in/out around 100C and was constantly interrupting the electronics. (It's not designed for boiling.) Finally got it boiled. Found that a temperature sensor was not properly seated, causing mash temps to be higher than normal which explains the lower gravity. Anyway, it's in the can now, fermenting.
Sounds like a bit of an ordeal alright!
It will be worth it!
So thats the quota lads.
Need to sort an empty/fill date - Lets do that on Whatsapp
For filling, do we bring fermenters/kegs or how does that work?
Whichever suits - we can pressure transfer from kegs or siphon from containers. If you have over 19l then probably a container as we need all the volume.
Sent from my SM-G920F using Tapatalk
Be mindful that in transit there is a risk of oxygen pickup.
A sealed CO2 purged vessel is best.
Some will be heading home with sloshing beer...
So plan is to empty and fill this soon, if people can get their imperial porter into a suitable container for transport down in and then another container for the barley wine. Get onto me or John for collection or drop it to Dr.H directly.
Currently have 3 batches sitting by the barrel, hoping to have five by Thursday so we should be on track for the weekend. Anyone still looking to drop off full kegs of porter or empty kegs to fill with the barrel batch please contact myself, Dcalnan or Johnrm.
Sent from my SM-G920F using Tapatalk
I have 4 batches.
Johnrm x2
Frans
Oisin
I'll ping you on WA to arrange drop.