Hi All,
Here is a receipe we have put together. We've done a fair bit of research but never brewed a belgian dubble so feel free to voice your opinions. We got some unrefined candi sugar from Fallon & Bryne. It should work but we are unsure on the colour it may add.
We were thinking of using WLP540 yeast as I think Shiny has some that he can grow for everyone. Its an authutentic trappist style yeast with medium dark fruit character.
Ingredients
Amt Name Type # %/IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 67.7 %
1.00 kg Munich Malt (17.7 EBC) Grain 2 15.0 %
0.30 kg Special B Malt (354.6 EBC) Grain 3 4.5 %
0.20 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 3.0 %
0.15 kg Amber Malt (43.3 EBC) Grain 5 2.3 %
0.50 kg Candi Sugar, Amber (60.0 EBC) Sugar 6 7.5 %
40.00 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 7 17.4 IBUs
Beer Profile
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.7 %
Bitterness: 17.4 IBUs Calories: 0.0 kcal/l
Est Color: 33.3 EBC
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 6.65 kg
Sparge Water: 19.00 l Grain Temperature: 10 C
Sparge Temperature: 75.6 C Tun Temperature: 10 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.04 l of water at 74.9 C 68.9 C 45 min
Sparge Step: Batch sparge with 2 steps (3.56l, 15.44l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Unless you are brewing in Southern Spain your mash tun and grain temps are likely to be closer to 10 Degrees than 22!
Would your consider pilsner malt instead of the pale?
HBC have wlp500 in stock which will bring out your fruity dark plum flavour?
Looking at this style now myself and very interested how it turns out.
Fair point on the grain temps. I used pale malt as I figure everyone will have some in bulk.
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530 would be much better than 500 for a dubbel.
id start ferm low and ramp up- itll help it not be too sweet and keep a bit of dryness- maybe start round 18 and ramp up
not sure about the candi sugar- id really try to get darker stuff
Quote from: matthewdick23 on November 19, 2013, 09:24:21 AM
530 would be much better than 500 for a dubbel.
White Labs suggest, 500,510 and 530 all good for Dubbels?
WLP500 Trappist Ale Yeast
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
WLP530 Abbey Ale Yeast
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.But 530 seems to be it where you are going for it on abv rather than flavour?
Enough of the theory, Matthew have you or anybody else got any actual experience with using these 2?
yeah ive done loads of dubbels
id say if you really dont go for a darker candi then 500 would prob be the pref cos of the more plumy notes you can get from it
most of the time ive just harvested yeast from trappist bottles
500=chimay and 530=westmalle
my preference is the chimay, but thats just me
This is what they say about the WLP540:
QuoteAn authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Given that the WLP530 has a low fruit character then it makes sense to use either WLP540 or the WLP500.
Have you any opinion on 540?
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Just beat me to it shiny!
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Any opinions on the grain bill Matthew?
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Cathal, absolutely right in making it as accesible as possible with the pale but I've looked at 6 recipes today in books and Zymurgy and only one had pale as the base? Perthaps somebody like Matthew or any other Dubbel Kings could explain why is that?
luving this thread btw ;D
When you say candi sugar - are you using rocks or syrup? The rocks are basically expensive brown sugar and don't bring anything extra to the partY. Proper candi syrup is a by-product of beet sugar refining and it has a nice rummy flavour and helps dry the beer out. Strong Belgians tend to be relatively light bodied compared to a lot of other strong beers. A FG of 1008 wouldn't be at all unusual for a 7 - 8% beer.
That'S why I would not go with a full bodied mash for a dubbed. The Houblon Chouffe (tripel with American hops) clone I brewed last weekend had a 25 minute 62 degree step and a 75 minute 67 degree step. If you can't step I'd keep the single infusion below 65 degrees.
Big trick about these kind of beers is the fermentation temperature. Let them start low and rise up to the mid twenties over a couple of days and you should get great yeast flavours.
I'd imagine the reason you don't see to many dubbels with pale malt is because pilsener malt is the norm in Belgian. For a tripel pilsener malt might be better but with all the dark malt flavours in a dubbel pale malt should work fine.
What about a modicum of Aroma Hops like Saaz or Hersbrucker Mr Happy?
Ive also been looking at recipes with aromatic malts?
I would only put hops into a dubbel or a dark strong at 60 minutes - you're not really looking for flavour or aroma which could come off as just being metallic. EKG is perfect, but Styrians and Saaz are also very typical Belgian hops.
Having said that La Rulles Brune is a great Belgian brown from a brewery in the Ardennes that only uses American hops and I definitely get an orangey flavour off it(Amarillo?) that works well with the maltiness.
Sorry bloody obvious you don't need aroma for a barrel, i forgot this was a barrel recipe, I was just hijacking this thread for my own personal recipe formulation hope you don't mind Cathal, will post on a new thread.
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What kind of recipe were you formulating?
One he can drink :P
Here was me thinking he was making a cake.
Quote from: mr happy on November 20, 2013, 09:52:56 PM
Here was me thinking he was making a cake.
Mr H throw your eye over this please and don't hold back, if it looks like I am throwing in the Pineapple chunks (Sorry Greg) let me know.
http://www.nationalhomebrewclub.com/forum/index.php/topic,4747.new.html#new
Quote from: mr happy on November 19, 2013, 10:52:41 PM
When you say candi sugar - are you using rocks or syrup? The rocks are basically expensive brown sugar and don't bring anything extra to the partY. Proper candi syrup is a by-product of beet sugar refining and it has a nice rummy flavour and helps dry the beer out.
The sugar I have is unrefined candi sugar that we got in Fallon & Bryne. (Fancy pants I hear you say)
Anyway it just looks like brown sugar. I can bring it to the next tasting and see what people think.
So when do you put the candi sugar in? I imagine that the longer its boiled, the darker it will get and the flavours would change.
Mr H is right this brew like a Monk book is the muts.
Candy Syrup seems to be preferred choice but HBCs was out of date might have to run to Galway :(
They are not all the same unfortunately and even the rocks I picked up in HBC are in generic packaging so not sure of production process.
I am not sure it matters? in at start of boil, anyone?
I'll start with them in any case.
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Candy syrup is easily made. Some water, sugar and acid, and a sugar thermometer.
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Easily and acid are not bedfellows:(
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Yeah, sorry citric acid, easy to get.
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Has anyone actually done this and made a brew with the end product?
Isnt that for caramelising regular sugar to make candi sugar?
I was thinking the unrefined candi sugar would caramelise further in the boil....
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I've done it and used it in an English ale.
I think you might find it somewhere in the Beoir/ICB archive.
It inverts whatever sugar you decide to use. You can darken it the longer you cook it out.
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Fair enough, but real Belgian candi is not invert sugar.
http://appellationbeer.com/blog/about-brew-like-a-monk/a-sugar-primer/
Not that you can't use invert sugar in a Belgian recipe: I used golden syrup (partial invert) in the last Belgian I did and honey (natural invert) in the one before.
Quote from: mr happy on November 21, 2013, 10:51:36 PM
Fair enough, but real Belgian candi is not invert sugar.
http://appellationbeer.com/blog/about-brew-like-a-monk/a-sugar-primer/
Not that you can't use invert sugar in a Belgian recipe: I used golden syrup (partial invert) in the last Belgian I did and honey (natural invert) in the one before.
Ok, what I'm reading there is that it's made from hard crack caramel.
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At the time I did it I was following an online guide to making your own kandi sugar.
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I wouldn't get hung up on best before date on it tbh.
It's a by-product of sugar refining, rather than being made using caramel made from refined sugar. The process is described on Candico's web page:
QuoteIn those days, the sugar being imported was still in a very impure form. Additionaly because of the long journey by sea, it often fermented and became unusable. The cane sugar therefore had to be refined to restore its fine flavour.
The cane sugar was dissolved in water and then the solution was re-boiled. Various products were added to remove the impurities. Then it was filtered through linen cloths. This produced a sugary solution which was much purer but still coloured by extraneous substances which were not sugar. As a solution of sugar does not keep well, it had to go through further processing to produce 'dry' sugar.
This is how the process of crystallising the sugar solution came about. Sugar was crystallised by first boiling the solution to evaporate some of the water and produce a thick, very warm syrup. Then the syrup was left to cool gradually so that a large proportion of the dissolved sugar set into crystals. The purer the sugar solution and the slower the cooling, the larger the crystals. It was observed that the crystals produced were much purer than the solution they came from. The crystallisation process was thus also form of refinement.
The next stage was very simple. The water was boiled off from the solution and what was left was poured into large pots which were left to cool slowly. The sugar, which is less soluble when it is cold that when it is hot, set into beautiful crystals attached to the walls and on the threads suspended in the pots to increase the surface area for crystal growth. This sugar was the candy sugar which is still produced following the same authentic principles today – albeit with modern production equipment.
After a number of weeks, the remaining syrup was separated from the sugar, since not all of the water had evaporated during boiling. The separated crystals were dried and then were ready for packing and distribution. At the same time, we obtained the soft brown sugar and candy syrup as by-products directly from the production syrup, which as a result have the same fine flavour and aroma.
Candy sugar was initially a luxury product that was traditionally given to important visitors. After that, it was obtainable at pharmacies before it became commonly available from the grocer's.
I'm going to put my name down for this, we put 160L into the barrel last time and it was nowhere near full so we will easily get 200L into it this time. We haven't discussed the time frame yet but its most likely going to be along the lines of brew over Christmas and fill in the new year.
01. Shiny - 20L
I'd be interested in doing 20 l for this if you were short, won't put my name down just yet as you may have enough bodies without interlopers
96 sleeps till NHC Competition.
01. Shiny - 20L
02. Cathal - 20 L
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As a Dubbel is Mrs D's fav tipple I will also act as a back up (like CH).
corny for transport a bit under 20L
01. Shiny - 20L
02. Cathal - 20 L
03. Beerfly - <20L (corny)
Will and John, I did 40 last time. So one of my spots is free. I'll just do the 20 this time.
Might be a joint effort brew day so!
95 sleeps till NHC Competition.
I was showing the recipe to people at the meet the other day and few things that were pointed out.
Too much special B.
The IBU's are very low and it could end up too sweet.
Personally I'm a bit worried about the IBU levels/sweetness, especially if people don't get full utilisation from their hops.
Quote from: shiny on November 28, 2013, 12:46:21 PMToo much special B.
Can never have too much Special B, that stuff is amazing. ;D
Toes being minded
I'll put my name on the backups list too!
Quote from: irish_goat on November 28, 2013, 01:46:30 PM
Quote from: shiny on November 28, 2013, 12:46:21 PMToo much special B.
Can never have too much Special B, that stuff is amazing. ;D
How much do you normally use in a batch?
01. Shiny - 19L (corny)
02. Cathal - 20 L
03. Beerfly - 19L (corny)
04. Rossa - 20L
Backup. CH - 20L
Backup. Will_D - 20L
Backup. DaMun - 20L
01. Shiny - 19L (corny)
02. Cathal - 20 L
03. Beerfly - 19L (corny)
04. Rossa - 20L
05. Padraic - 19L (corny)
Backup. CH - 20L
Backup. Will_D - 20L
Backup. DaMun - 20L
Wow that's shaping up to be an impressive list of brewers!
Somewhere around the M50
I have no problem with the lads on backup becoming confirmed contributors, the list has been up for nearly a week now! Any objections?
01. Shiny - 19L (corny)
02. Cathal - 20 L
03. Beerfly - 19L (corny)
04. Rossa - 20L
05. Padraic - 19L (corny)
Backup. CH - 20L
Backup. Will_D - 20L
Backup. DaMun - 20L
Total (Including backups): 157L
I'm very interested in contributing to this if you want..
01. Shiny - 19L (corny)
02. Cathal - 20 L
03. Beerfly - 19L (corny)
04. Rossa - 20L
05. Padraic - 19L (corny)
Backup. CH - 20L
Backup. Will_D - 20L
Backup. DaMun - 20L
Backup. McGrath - 19L (Corny)
Total (Including backups): 176L
What would the est barrel emtying time on this bad boy?
May or June I would assume.
Double batch to get this going
One more plus some for control will push this across finish line
Cara not in on this one?
01. Shiny - 19L (corny)
02. Cathal - 20 L
03. Beerfly - 19L (corny)
04. Rossa - 20L
05. Padraic - 19L (corny)
Backup. CH - 44l
Backup. Will_D - 20L
Backup. DaMun - 20L
Backup. McGrath - 19L (Corny)
Total (Including backups): 200l
Cara seems to be very busy at the moment, I will send him a PM to see if he is interested.
Yeah count me in there if there's space!
Loads of space and I can crank back anyway
How much did you folks get out if your barrel?
i think we were pulling out roughly 16/17L (but i am crap a guessing distances/volumes)
So just to keep this moving forward:
As a certain time (Xmas) is comming a few questions:
1. What is the timeline on this?
2. Common recipe or brew "similar dubbels"?
3. GB on ingredients or "why"
2 and 3 I would think are a given, not sure about 1) Mr S is Bossman around these parts, what say you?
My hope would be brew over Christmas, put in barrel in January and empty at the start of the summer?
TT
If you need my batch I can brew up til xmas but can't for first three weeks in Jan. Just a consideration.
Are there any objections to upping the IBU levels a bit to ensure that it doesn't end up being too sweet?
I'm thinking at least another 20g of EKG at 60 minutes. Most people will be using 2012 harvest hops so they will already be degraded and higher quantities will be needed anyway to account for this.
Not at all. This is a team effort. When are people hoping to brew?
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No one has objected to the hop increase so I'd say lob 'em in to the recipe in that case and we will finalise the recipe. With the recipe finalised then people can buy ingredients with confidence that its not going to change.
Everyone is spread across different clubs and locations so I don't see how a group buy for ingredients would do anything other than add further complication? What we could do is maybe ask one of the brewing stores if they will do up a custom speciality grain pack for us with all those grains crushed and then get the munich/pale malt where ever?
So, are we getting our own yeast or is someone doing slants? I can help out there is needs be. We could do a tog slanting again.
I can slant it for everyone no problem. I have access to a relatively fresh WLP540 slant taken direct from an unopened WLP540 vial. I don't know if I will be able to go to the next TOG day but I can make the slants any evening and bring them to the next tasting or equivalent. I would have brewed it by now but I have been holding off as a group buy was suggested to make sure all the ingredients are the same, is that actually happening or can we just go and buy the ingredients?
This is the final list, I lowered CH's contribution to make room for CARA.
01. Shiny - 19L (corny)
02. Cathal - 20 L
03. Beerfly - 19L (Corny)
04. Rossa - 20L
05. Padraic - 19L (Corny)
06. CH - 22L
07. CARA - 22L
08. Will_D - 20L
09. DaMun - 20L
10. McGrath - 19L (Corny)
Total: 200l
Quote from: shiny on January 02, 2014, 05:50:55 PM
This is the final list, I lowered CH's contribution to make room for CARA.
Phew!
I know a man that lauched a beer recently that brews 200L at a time is this an option?
Quote from: CH on January 02, 2014, 06:27:58 PM
Quote from: shiny on January 02, 2014, 05:50:55 PM
This is the final list, I lowered CH's contribution to make room for CARA.
Phew!
I know a man that lauched a beer recently that brews 200L at a time is this an option?
Eh?
Only Kidding, do we have a final recipe,
60g makes it very bitter what about 50?
Edit Can't upload BS file to forum but its here if anyone wants it
http://beersmithrecipes.com/viewrecipe/338878?&doid=52c654c4f0680
Please specify a date you need it for otherwise it will never get done :-(
It takes ages to fully attenuate with that yeast
I had a quick look on White labs as I am not familiar with 540
WLP540 Abbey IV Ale Yeast
An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Note: This strain benefits from extra oxygenation
Any thoughts or proposals, I am guessing 90 secs 1 Litre
Thanks for uploading the recipe CH, I guess 50g is an appropriate compromise on bitterness. One of the lads cant brew until the last week of January so I think mid February is probably a good time to aim for. Gives people a bit of time to organise a brew day and get ingredients.
We can go more if you want, I would just be afraid the bitterness will dominate the malt? Any thoughts?
Looking at the bjcp guidelines
"Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl."
Losing my Dubbel virginity today on another brew ;D
Have you applied the hop age tool to the hops to take into account how much a 2012 harvest hop would have deteriorated over the last 17 months? It might not be as bitter after that calculation.
While we wait for the starter to give us a time-line what about the ingredients?
Is this going to be a "brew to the recipe as best you can" using what you have or buy
or
A recipe kit will be put together (as others have done)
I ask because if its the former I may need to get some fresh goodies in (and take advantage of the free shipping :)
So who's driving this baby?
At this stage its probably quicker if everyone just orders the ingredients themselves.
As it stands the only ingredient in under question is the hops, nothing on the malt bill is not going to change so its safe to order the ingredients for this now. I will do up a set of 10-15 slants of the WLP540 so that everyone has the option of getting one. A few others have PM'd me asking for the strain also so that's why I'm doing more than necessary. I hope to do this by next Wednesday.
My hope would be that everyone helps drive this and does their bit.
Quote from: CH on January 03, 2014, 05:35:53 AM
WLP540 Abbey IV Ale Yeast
An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Not used this yeast - but if it's anything like the Rochefort yeast (which mr malty claims it is) I'd say it should be very nice.
Its fine as long as you don't try to do a Rochefort 10 clone with it...
Quote from: shiny on January 03, 2014, 10:22:26 PM
Its fine as long as you don't try to do a Rochefort 10 clone with it...
I take it the silence on rochefort 11 isn't a good sign then?
Unfortunately a non runner. Extreme care was taken at every step and every single thing recorded for the most epic write up. Bastard stalled at 1034 and this is the reason: The monks use the yeast to brew a sh1t load of R6 batches. After that they due a few batches of R8 and finish off with a single batch of R10 using the same yeast after which it is dumped. We went straight for the R10 and it wasn't emotionally prepared for it. Another experienced brewer saw this happening to us and want "Pah! I will show ye how its done!"....exact same result... ;D
We are going to reattempt it at some point this year and give extra attention and psychological pep talks to the yeast to get them to fully ferment out. We haven't agreed anything yet but I'm thinking multiple R6/R8 mini batches before going the full R10.
I did an Ambree (Belgian Red with lots of munich malt) which went from 1052 to 1008, and a Dubbel which went from 1072 to 1008 with yeast recultured from R6 last year. Meant to step up to something bigger but never got round to it. I'd say it would make a nice Belgianized DIPA as well as it's quite fruity and not at all phenolic.
just going back to the candy sugar
http://www.homebrewwest.ie/malt-extract-spraymalt-brewing-sugar-candy-brew-enhancer-carbonation-drops-15-c.asp
would the dark/liquid be ok, or a mix of the dark and white?
and when do you add it, start of boil/near the end/disolve and and to fermenter?
also i'll be grabbing a 1kg bag of most of the additional grains so one or two people want some special b/crystal/amber i should have some to spare
I just used candi on a Dubbel Friday, I normally flush boiling wort through pipe work that fills my carboy to sterilise 5 mins before the end, as part of that process I poured it into a 3l jug mixed candi, ensured it was dissolved and poured back in and boiled for a couple of mins before flameout.
Glad I did those solid crystals like in coffee don't dissolve easily.
I don't think I'm able to brew this now so it looks like ch is back doing a double batch! Or someone else might want to jump on board?
You bugger!, if you don't use it, it will fall off ;)
I can do either.
Flash Alert WLP 540 is being released as part of next platinum series and ordered by Shane in HBC in next 24 hours.
I know there is a potential offer of slants, but I don't have the patience v's fresh :(
Can we put a timeline for this as it's gonna slide with everything else that's going on?
Quote from: CH on January 16, 2014, 09:21:21 AM
Flash Alert WLP 540 is being released as part of next platinum series
You sure? It's showing up as July August.
I have ordered the ingredients, am going to go for a 50:50 ratio of dark and light candi sugar.
I hope to brew this next week to have it ready for February.
How does the February 21st suit people as a potential fill date?
Is there a consensus on a recipe or just any aule Belgian Dubble.
planning to brew it around the end jan/start feb. order going in over the weekend
shiny you going to lucan sat? would i be able to get a slant off you then?
Quote from: shiny on January 16, 2014, 10:16:36 AM
How does the February 21st suit people as a potential fill date?
Can someone please set a time-line?
The 21st of Feb is 5 weeks away (tomorrow 5 weeks)
Has the slanting started? If not thats' one week!
Distribute and grow up a pitchable amount for the Dubbel (at least 3 starter work ups) - say what: a week or more!
Primary and secondary fermenting for how long?
Have we decided a strict common recipe or is it use what you've got!
Am I paranoid??
Quote from: imark on January 16, 2014, 09:58:06 AM
Quote from: CH on January 16, 2014, 09:21:21 AM
Flash Alert WLP 540 is being released as part of next platinum series
You sure? It's showing up as July August.
Balls Imark you are right damn phone didnt see the small print, Shiny are you going to oblige us all then?
I trying to get access to yeast to make the slants at the moment.
Dr Jacoby is making up 10 slants of the WLP540 and will give those to RichieH to give to Ronan to have at the Lucan county this weekend.
This is the list of people that want yeast:
01. Shiny
02. Cathal
03. Beerfly
04. Rossa
06. CH
07. CARA
08. Will_D
09. DaMun
10. McGrath
A large chunk of these people will be there on Saturday? Leaving CH, DaMun and McGrath to sort out?
Mr D can you collect mine?
Quote from: Will_D on January 16, 2014, 12:37:07 PM
Quote from: shiny on January 16, 2014, 10:16:36 AM
How does the February 21st suit people as a potential fill date?
Can someone please set a time-line?
The 21st of Feb is 5 weeks away (tomorrow 5 weeks)
Has the slanting started? If not thats' one week!
Distribute and grow up a pitchable amount for the Dubbel (at least 3 starter work ups) - say what: a week or more!
Primary and secondary fermenting for how long?
Have we decided a strict common recipe or is it use what you've got!
Am I paranoid??
How about this as a more detailed timeline (this is the one I'm going to follow anyway):
20th January - Date by which slants establish themselves
21st January - Add 25ml of 1.040 wort to vial, shake and leave for 24 hours
22rd January - Add vial contents to 250ml of 1.040 wort, stirplate for 48 hours
24th January - Add slurry from 250ml starter to 1.5-2L of wort, stirplate for 48 hours
26th January - Brew day!
6th - 10th February - Transfer to secondary (11 - 15 days in primary depending on how it looks)
22nd February - Fill barrel combined with TOG brewday (Ronan's suggestion)
This still gives a week or more leeway for people who need to brew later. I'm going to brew the exact recipe that Cathal put up with the additional hops discussed later in the thread. I don't think the recipe is that expensive, I paid a bit more by buying the two types of candi sugar but I will just use them in a stout or porter in the future. I don't see why people would need to deviate that far from his recipe?
Quote from: shiny on January 16, 2014, 05:55:43 PM
Dr Jacoby is making up 10 slants of the WLP540 and will give those to RichieH to give to Ronan to have at the Lucan county this weekend.
Is there some way we can show our appreciation to Dr Jacoby?
I suppose getting his vials back would be a start?
Yeah I'm giving him a bag of vials and buying himself and RichieH a pint.
@Shinny: Thanks for the timeline. Its time to rock and roll.
Who's got a "Ma Deuce"
Quote from: iTube on January 16, 2014, 08:04:29 PM
Apart for CH the rest are gonna make it, and you can leave DaMun's with us as he works in Leixlip.
I'm picking up for CH!
Its about time I did something for him!!
I can collect off Mr T next week!!
Ok chaps have the ingredients now for 42 litres so will pick up Padraics slot and to be honest happy to split the extra across the 10 of us so that we all get min 20 L, everybody ok with this?
01. Shiny
02. Cathal
03. Beerfly
04. Rossa
06. CH 42 L Brewing 26th Jan if slant is good to go in 4l or as soon as thereafter.
07. CARA
08. Will_D
09. DaMun
10. McGrath
Padraic you never told me the rate for short term lease?
Quote from: Will_D on January 16, 2014, 08:06:21 PM
Quote from: iTube on January 16, 2014, 08:04:29 PM
Apart for CH the rest are gonna make it, and you can leave DaMun's with us as he works in Leixlip.
I'm picking up for CH!
Its about time I did something for him!!
Can you pick up for me too? Out of the country at the mo...
Quote from: Cathal O D on November 18, 2013, 10:39:28 PM
Hi All,
Here is a receipe we have put together. We've done a fair bit of research but never brewed a belgian dubble so feel free to voice your opinions. We got some unrefined candi sugar from Fallon & Bryne. It should work but we are unsure on the colour it may add.
We were thinking of using WLP540 yeast as I think Shiny has some that he can grow for everyone. Its an authutentic trappist style yeast with medium dark fruit character.
Ingredients
Amt Name Type # %/IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 67.7 %
1.00 kg Munich Malt (17.7 EBC) Grain 2 15.0 %
0.30 kg Special B Malt (354.6 EBC) Grain 3 4.5 %
0.20 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 3.0 %
0.15 kg Amber Malt (43.3 EBC) Grain 5 2.3 %
0.50 kg Candi Sugar, Amber (60.0 EBC) Sugar 6 7.5 %
Revised 60.00 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 7 17.4 IBUs
Beer Profile
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.7 %
Bitterness: 17.4 IBUs Calories: 0.0 kcal/l
Est Color: 33.3 EBC
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 6.65 kg
Sparge Water: 19.00 l Grain Temperature: 10 C
Sparge Temperature: 75.6 C Tun Temperature: 10 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.04 l of water at 74.9 C 68.9 C 45 min
Sparge Step: Batch sparge with 2 steps (3.56l, 15.44l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
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Fair play to Shiny taking the lead on this. I know I started the thread but have been up the walls reciently.
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One quick word of warming guys. We were considering doing the same for our second refill out one the NCB. We took a Belgian dubble and added a few ml of bushmills. It's pretty much wiped all of the nice belgian character from the beer. Only a few ml did this to a glass.
Recipe looks spot on but you might want to be mindful of the time in the cask and prob should check samples regularly enough. Just my thoughts on it.
Quote from: mcgrath on January 17, 2014, 06:45:47 AM
Can you pick up for me too? Out of the country at the mo...
Yes, sure no problem
So Will_D: 3
have not heard from RichieH so dont think i'll have the vials for tomorrow
If the slants arrive I can also take whatever people need.
ok have the vials
so will is getting CH's and McGrath's, will leave DaMun's there with someone and everyone else is there
rossa want your vials too?
i was checking if he wanted me to bring the vials from the last GB totally forgot to ask before farrigntons last week
I'll have everything. Looks like my breaks and yeast for everyone but I can't follow all the pm I've had.
I'll bring a bag.
If anyone needs some of the below i will have some leftover, no munich as i only got 1kg of it and probably not enough hops depending on the age adjustment
Special B
Crystal
Amber
Candi Sugar
I need to order everything except the crystal. Have you enough of each for a full batch?
Cheers...
Quote from: beerfly on January 20, 2014, 08:55:37 PM
If anyone needs some of the below i will have some leftover, no munich as i only got 1kg of it and probably not enough hops depending on the age adjustment
Special B
Crystal
Amber
Candi Sugar
I could do with the candi sugar or are people just using stuff you can buy in the supermarket?
Got a kilo bag of each grain. So that will do me + 2. Was going to just stick with dark candi but did the same as shiny and got light and dark. So will have left overs for 1 person
I would be the same as Ronan in terms of the amount of excess ingredients left over.
Heh Heh Heh! Me too! Got light and dark candi!!! and haven't decided which to use
So if half of us used Light and half use Dark......... Will that make it a Mocha Dubble Half Candi Belgium!!! :P :P ???
Started of my slant yesterday, nice little hiss this morning. Will now pich it into 250 mL of wort as per instructions.
BTW: In case any one has not used the rock belgian candy sugar.:
It really is like rock - its a bugger to disolve. Best way is to put the 500 g in a decent saucepan, add wort from the kettle and heat it up separately on the stove with a lot of stirring. That way you can be sure its all disolved. May need to pour off the wort and add more to finally get it all into solution.
Thanks for the advice Will, I have never used that stuff before and wouldn't have known!
Can you upload a photo of what your little slant fermentation looks like? I'm hoping to start mine tonight.
Too late I'm Afraid - its in the next 250 mL
Made up about 275 ml of wort (50 gms LME from health shop/pinch Nutrient/tiny bit of Marmite)
Cooled.
Any ways: You just add about 25 mL of room temp wort to the slant, cap it give it a shake then ease back the cap.
Keep the remaing 250 ml under a foil cap.
After about 4 hours the first hiss and froth could be heard and seen. 24 hours later nice little kraussen (1 mm or so) .
Put the 250 ml on the plate, gave it a good stir, poured the liquid from the slant into the connical. All the yeast had gone from the slant.
Its now had a wiff of oxygen (just let some into the connical), and is on the stir-plate. On the plate for 2 days, then into 1.5 - 2L of starter for another 2 days then should be ready for the brew
Quote from: Will_D on January 21, 2014, 10:32:08 AM
BTW: In case any one has not used the rock belgian candy sugar.:
It really is like rock - its a bugger to disolve. Best way is to put the 500 g in a decent saucepan, add wort from the kettle and heat it up separately on the stove with a lot of stirring. That way you can be sure its all disolved. May need to pour off the wort and add more to finally get it all into solution.
We really have been talking about this brew far too long :D! #80
When your'e my age it never hurts to repeat youself
When your'e my age it never huts to repeat youself
When yur'e my age it never huts to repeat youself
Wen yur'e my age it never huts to repeat youself
Wen yur'e age it never huts to repeat youself
Wen yur'e it never huts to repit uself
Wn ur it nvr hut to rept u
Fe*k it what am I drinking:
Ah I see now:
"Mr Parkinsons Patent Cure for Alzheimer's: A Double Imperial IPA" - Does NOT do what it says on the bottle!
(http://imagizer.imageshack.us/v2/320x240q90/36/dw68.jpg)
Did my first starter step tonight, I leave it on the stirplate as it generates heat when the it is running to keep the yeast nice and toasty (aka room temperature).
Yup! And stepped up to the next 250ml stage also.
Mr S I normally leave my starters 2-3 days from a vial with a lot lesser qty is the time reduced, I am also in 250Ml's at this stage?
Yeah I had planned to leave the vial another day but it had already fermented out. The 250ml is going to take at least two days for me anyway.
Round 3 and we are farting goodo, last will be 2x2l
(http://img.tapatalk.com/d/14/01/24/epydupu4.jpg)
Anyone for starter?
(http://img.tapatalk.com/d/14/01/25/7esahe5e.jpg)
Are we going to profile temp this fermentation? Or are there any other special instructions we need to follow?
That's one big Momma.
You think that's big you should see the size of the stirbar!
Quote from: CH on January 24, 2014, 11:21:43 PM
Are we going to profile temp this fermentation? Or are there any other special instructions we need to follow?
I'd say a brew pi would be very handy for that job. ;D
Come on lads, I don't think they have blueberry pie or what evah in Westvlteren. Start low, end high and give it plenty of time to condition and you can't go wrong.
Yeah and if it could only make it out of the box that is still in my car :(
Did a bgsa on it. Raised up 9 degrees over as many days. Saved me setting the stc daily. Lovely job.
Wotza bgsa? :-\
18D Belgian golden strong ale
Dooh
Anyone going to Farringtons on 28th and has leftover ingredients for this I can buy them. I need everything except pale malt and yeast. can take enough for two brews as I might do a small brew later for myself. Cheers...
Quote from: CH on January 24, 2014, 11:21:43 PM
Are we going to profile temp this fermentation? Or are there any other special instructions we need to follow?
I am brewing tomorrow.
What mash temp am I looking to hit? (as CH's original recipe used "My Mash Profile" !! which is his and not mine)
And as above pitch at what Temperature?.
Ferment over about 10 days - what temp Profile?
Then into secondary - again: what temperature profile?
Quote from: shiny on January 16, 2014, 06:24:06 PM
6th - 10th February - Transfer to secondary (11 - 15 days in primary depending on how it looks)
22nd February - Fill barrel combined with TOG brewday (Ronan's suggestion)
The 22nd(Sat) is not so good as its the bottle sorting day for the Nationals!
I thought TOG days were more Sundays?
Hi Will, mash profile in Cathals opening.
I am going to start ferment at 18 and up to 21 over a week.
Thanks John,
So its mash @ 68.9C for 45 mins!
Going to need an expensive thermometer to get the 0.1 C accuracy
But its a pretty short mash isn't it?
We should really all be using Lager malt for a Dubbel in a step profile, even though modern grains are well modified it still brings subtly to the end product that you don't get from a single infusion.
With everybody using PM we will get more complexity out at higher temp in 45 mins and get our fermentables from the sugar crystals.
Anyone else have any thoughts?
Quote from: Will_D on January 25, 2014, 11:26:43 AM
Quote from: shiny on January 16, 2014, 06:24:06 PM
6th - 10th February - Transfer to secondary (11 - 15 days in primary depending on how it looks)
22nd February - Fill barrel combined with TOG brewday (Ronan's suggestion)
The 22nd(Sat) is not so good as its the bottle sorting day for the Nationals!
I thought TOG days were more Sundays?
Didn't realise the overlap, the date is not set in stone though. We tried out a Saturday last year to see if it suited more people.
Is anyone treating their water for this recipe?
Just putting mine through a charcoal filter.
Well here Goes:
10:00 AM: Heating the mashin-in water to 76C. Have cuppa then mill the grains.
I'm a little behind, SWIMBO left the kitchen in a mess then feiced off for the weekend. Keep the updates coming in Will !
I'm gonna have to postpone to tomorrow, force 9 and horizontal rain are not great for outside brewing.
It would make for some great action shots though! ;)
on track for tuesday, starter is working away like a good thing and smells really nice. need to set up my mill later.
Quote from: Will_D on January 21, 2014, 10:32:08 AM
Started of my slant yesterday, nice little hiss this morning. Will now pich it into 250 mL of wort as per instructions.
BTW: In case any one has not used the rock belgian candy sugar.:
It really is like rock - its a bugger to disolve. Best way is to put the 500 g in a decent saucepan, add wort from the kettle and heat it up separately on the stove with a lot of stirring. That way you can be sure its all disolved. May need to pour off the wort and add more to finally get it all into solution.
Dissolving as we speak! ;)
when i first saw the dark ones i thought they gave me a bag of raisins instead
They still aren't dissolved! Thank christ I didn't do this during the boil. (I don't have them on a stove though, just hot water)
Also (somewhat ironically) I had to dial back the hops a bit as the ones I got from the HBC were 6.5% AA and drove the bitterness though the roof.
Boil started, I'm a little on the high side with a pre boil gravity of 1.066 which includes the candi sugar which was about 90% dissolved when I banged it in. Pondering maybe adding a bit of water to dilute it a bit.
Usually they are added 5 to 10 minutes from end hence my comment to use some poured off boiling wort in a jug to dissolve them which is done easy enough.
Well here Goes:
Decided to boil outdoors! (Got away with it :) )
10:00 : Heating the mashin-in water to 76C. Have cuppa then mill the grains.
11:00 : Sparge started
13:15 : Hit the rolling boil
14:45 : End of boil
15:15 : Cooled and oxygenated.
Gravity 1.070 in 25 L
Pitched the yeast
Washed up outside - Brrrr its Baltic outside!
Time for a pint!
Still flying dogs on leads as kites here, will have a go tomorrow.
Btw chaps this thing should be conditioned over 9-10 weeks is the plan to finish fermentation/conditioning in the barrel?
shiny pellet hops? how much did you use?
I used 50g in the end, I get slightly less utilisation when I have them in a hop bag.
Quote from: CH on January 26, 2014, 03:46:49 PM
Still flying dogs on leads as kites here, will have a go tomorrow.
Una says: "Hope they are snugged up on the couch under the heat lamp, or somewhere snuggier"
Quote from: CH on January 26, 2014, 03:46:49 PM
Btw chaps this thing should be conditioned over 9-10 weeks is the plan to finish fermentation/conditioning in the barrel?
From the given timeline its going to be a short individual secondary at home and then a prolonged "all-in" tertiary in the cask.
Comments??
Are we all trying to get 22 litres is that 10x22 will give us a slight surplus and or allow a control?
Like the idea of the "all-in" tertiary approach. I was initially limiting myself to 19L due to corny size but that is now tied up with cider so I might bring the beer in the old cider container instead. That would allow me to bring 21/22L depending what is left over.
Not everyone is going to have 22L so we might not fill it to capacity. In saying that I think we should do a control regardless.
Believe me if 10 people say they will brew 22 L of beer you will be lucky to fill the cask!
If there is some left over then great news, pop it in a demi-john , air lock it and use for top ups. If worried about oxidation in the DJ freeze the *ecker!
I was gonna use the drums from the cider as well! I will be trying to get 45L in
Ok the wind has stopped and now I have 3 inches of snow on the ground jeez chilling the wort will be quick!
Set the temp to 18C she's now got a nice 1" Krausen.
As John said: Will slowly ramp up the temperature day by day
Ah bollix overshot the OG target 1069 actual 1075.
Urgent opinion required from 1st 2 others involved
Cut it back with H2O or leave as is?
i would go with leave it. one or 2 just above target wont hurt too much and adds a buffer if someone is a bit under.
looks like the candi sugar could be adding more then expected, we will see what i end up with tomorrow
+1 to leaving it.
Sure its easyier to add than take away.
Leave as is!
If the cask is short and over gravity we can add liquor ???
If we are full and over gravity then its just a tad out-of-style but who cares!
Ok left it
I wouldn't normally give shit if it was my own brew got caught off the hop using the chugger for first time instead of solar for herms and got 87%.
Forgot to add I had a 2l starter so closer to target.
This thing has gone off like a rocket ;)
Mine is pumping out sulphur?? WTF!
No honky smells this end yet, I'll give it 24hrs in the fridge and have a whiff and report back, 47l of farting beer can't lie.
SWMBO is not impressed.
Some research has indicated that it is possibly due to using old yeast. I used the original vial that all the other vials were slanted from so it wouldn't have been as fresh. Apparently it will be all ok in the end. Either way I have enough ingredients if I need to make another batch.
Mash is on but forgot to check the clock when it started.. Oops
Fortunately I was taking a bunch of pics cause I hope to do a start to finish story on this barrel.
23L into the fermenter @ 1.067
Full on yeast orgy, one at the back has already blown and is thrashing like a hosepipe on full pressure!
Identical 02 duration, yeast volume but slightly more wort and I think I may have splashed one a little more than the other into the carboy.
Always fun to run 2 side by side to see difference in fermentation.
(http://img.tapatalk.com/d/14/01/29/y3u9eqas.jpg)
I just started upping the temperature to go up towards 21. I was going to set it 19 tonight 20 tomorrow night and 21 the next night. Not sure if that is too slow or whether I should be more aggressive.
Nope 18 to 21 over just under a week is good.
Machine gun finished only the one blew off and just a steady pop pop pop now which slightly quicker than the wlp530 I did a couple of weeks back.
22Lt in primary at 1070
ok status update its still bubbling and going into secondary tomorrow, this is taking an age 1.032 in less vigorous one, 1.028 in blow off carboy and much slower than wlp500 and colour is very light by comparison to one I did a month or so back, i know thats down to ingredients but not getting any fruit at all :( Is this a Belgian Barley Wine ;D
How is everyone else getting on?,
Quote from: CH on February 10, 2014, 08:45:03 PM
ok status update its still bubbling and going into secondary tomorrow, this is taking an age 1.032 in less vigorous one, 1.028 in blow off carboy and much slower than wlp500 and colour is very light by comparison to one I did a month or so back, i know thats down to ingredients but not getting any fruit at all :( Is this a Belgian Barley Wine ;D
How is everyone else getting on?,
Thought i'd have mine in secondary by now but it is still bubbling too. Secondary for me tomorow tho..
Just after putting mine in the keg/bottles. Down to 1.013. Also not getting any fruit off it. Tastes nice, another few weeks and some carbonation and it should be better
Quote from: beerfly on February 10, 2014, 09:51:48 PM
Just after putting mine in the keg/bottles. Down to 1.013. Also not getting any fruit off it. Tastes nice, another few weeks and some carbonation and it should be better
1013!! ??? did you have it in the hot press?
Yea :)
Oh ffs! I'll be tasting yours before it goes in :P
20c - 22c nothing too crazy. Everything I do is about that temp.
If we want to fill it on the 23rd we probably can. We'll be 1 possibly 2 batches short, they should be ready to go in mid march
Are we not better off waiting and getting a homogenised final ferment??
Who is the laggard? Cathal, jesus Cathal what have you been doing man ;)
Phish Pash!
Mine is only Mashing this weekend! Mine will be fresh !!!
:)
Bloody useless search engine.
Just tried for 5 mins to find the original list of who's brewing for this.
Can someone please dig it out. Post it here and we can all update with our progress?
Something like below:
Name: When started: Into Secondary: Current Gravity: Expected volume: When Ready:
1. Will_D: Pri: 26/01 Sec:10/02 CG: 1.028 Vol: 23 L Ready: ??
When we have ythis info then we can schedule a realistic filling date :)
Has everyone at least started??
Now Will,
You know what they say about workmen of a certain standard??! ::) :P
01. Shiny - 19L corny
02. Cathal - 20 L
03. Beerfly - 19L corny
04. Rossa - 20L
05. Padraic - 19L Corny
06. CH - 22L
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.028 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Bru: 15/02 Pri: 16/02 Sec:23/02 CG: Vol: ?? L Ready: ??
10. McGrath - 19L Corny
[edit] 11/02 changed the CG
01. Shiny - 19L corny
02. Cathal - 20 L
03. Beerfly - 19L corny
04. Rossa - 20L
05. Padraic - 19L Corny
06. CH - 22L
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Bru: 15/02 Pri: 16/02 Sec:23/02 CG: Vol: ?? L Ready: ??
10. McGrath - 19L Corny
What temperature for secondary?
01. Shiny - 19L corny
02. Cathal - 20 L
03. Beerfly - 19L corny
04. Rossa - 20L
05. Padraic - 19L Corny
06. CH - 22L
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Bru: 15/02 Pri: 16/02 Sec:23/02 CG: Vol: ?? L Ready: ??
10. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
Quote from: shiny on February 11, 2014, 12:45:22 PM
What temperature for secondary?
I'm still bubbling slowly at 21
01. Shiny - 19L corny
02. Cathal - 20 L
03. Beerfly - 19L corny
04. Rossa - 20L
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.032
06. CH - 22L Pri 28/01 Sec 10/2 CG 10.32
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Bru: 15/02 Pri: 16/02 Sec:23/02 CG: Vol: ?? L Ready: ??
10. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
CG = current Gravity??? damn mines a lot lower
01. Shiny - 19L corny
02. Cathal - 20 L
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 vol: 19L Ready: Y
04. Rossa - 20L
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.032
06. CH - 22L Pri 28/01 Sec 10/2 CG 10.32
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Bru: 15/02 Pri: 16/02 Sec:23/02 CG: Vol: ?? L Ready: ??
10. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
Thats coz you cooked it ;D ;D ;D!!
18 starting up to 21 after a week is the ideal for Dubbles
01. Shiny - 19L corny
02. Cathal - 20 L
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 vol: 19L Ready: Y
04. Rossa - 20L
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.028
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.032
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Bru: 15/02 Pri: 16/02 Sec:23/02 CG: Vol: ?? L Ready: ??
10. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
None of your fancy temp control stuff. On target and on schedule :P
Quote from: CH on February 11, 2014, 06:34:43 PM
Thats coz you cooked it ;D ;D ;D!!
...
06. CH - 22L Pri 28/01 Sec 10/2 CG 10.32
Less of the sarcy Big Fella!
Your current gravity is "Just after half Ten"
Yeah it's a fecking monster I had to beat it back in the carboy with a stick ;)
Quote from: CH on February 11, 2014, 11:56:45 PM
Yeah it's a fecking monster I had to beat it back in the carboy with a stick ;)
Mustabean an Ukin Gr8 stick ???
Just took a bit out when I did the CG:
(http://i.imgur.com/jNngZl1.jpg)
Still working away slowly at 21C
With talk of pushing next Tog brewday into March its time to bump this up!
@those-who-are silenet: Whats Up Doc?
01. Shiny - 19L corny
02. Cathal - 20 L
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 vol: 19L Ready: Y
04. Rossa - 20L
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.028
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.032
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Bru: 15/02 Pri: 16/02 Sec:23/02 CG: Vol: ?? L Ready: ??
10. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
I hope everyone has at least started at this point it's the middle of feb chaps :(
Did mine yesterday, Bubbling like Billyo this morning. Hit 1.0645!!! 8) on my trusty refracto!!! and have 25 liters in primary.
01. Shiny - 19L corny
02. Cathal - 20 L
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 vol: 19L Ready: Y
04. Rossa - 20L
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.028
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.032
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Bru: 16/02 Pri: 16/02 Sec:23/02 CG: Vol: 25 L Ready: ??
10. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
Just bumping this up:
What about the "silent 4"? Any news?
01. Shiny - 19L corny
02. Cathal - 20 L
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 vol: 19L Ready: Y
04. Rossa - 20L
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.028
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.032
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Bru: 16/02 Pri: 16/02 Sec:23/02 CG: Vol: 25 L Ready: ??
10. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
shiny's is at least in a fermenter. I'll be starting cathal's either sat or sun which hopefully should be the only one running late
I currently don't have a secondary to put it into other than the cider bucket. Also a bit paranoid that I cant really sanitise my siphon correctly without a bucket so I haven't transferred it over yet.
01. Shiny - 19L corny Pri 26/01 Sec vol: 21L Ready: ??
02. Cathal - 20 L
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 vol: 19L Ready: Y
04. Rossa - 20L
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.028
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.032
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Bru: 16/02 Pri: 16/02 Sec:23/02 CG: Vol: 25 L Ready: ??
10. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
Took an SG last night! 1.018!! :)
01. Shiny - 19L corny Pri 26/01 Sec vol: 21L Ready: ??
02. Cathal - 20 L
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 vol: 19L Ready: Y
04. Rossa - 20L
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.028
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.032
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: ??
10. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
going to drop cathal's by a liter since it will be going in a corny
01. Shiny - 19L corny Pri 26/01 Sec vol: 21L Ready: ??
02. Cathal - 19 L corny Pri 23/02
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 vol: 19L Ready: Y
04. Rossa - 20L
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.028
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.032
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: ??
10. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
01. Shiny - 19L corny Pri 26/01 Sec vol: 21L Ready: ??
02. Cathal - 19 L corny Pri 23/02
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 vol: 19L Ready: Y
04. Rossa - 20L
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.020
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.020
07. CARA - 22L
08. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
09. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: ??
10. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
Another gravity reading tonight and she has fallen a bit but nowhere near required, i have to say I'm disappointed in the result and it's not a patch on a dubbel I did 2 months previous to this one which I can only put down to recipe and yeast :(
With a group brew it's all about
The averages. It'll all
Come good.
Infected :( bowing out :(
Who can step up now as the wheels are falling off the wagon?
Could maybe get one on this Sun. Mon? Dried yeast though.... :( :( and not even sure what I have ....
How far short are ye?
Dried is not great for Belgians I have some reasonably fresh 500 and can bring it sat
Or there are a few options in HBC at the mo?
What does everyone else think?
I washed some yeast from last batch and have the ingredients. I might get a chance to brew on Fri but am away then and can't do the fermentation temp steps.
Can you hold at 20 Degrees?
Wills
(http://i.imgur.com/jNngZl1.jpg)
Mines about the same colour, I'm sure it will be fine, just not the full on plum banana dried fruit I am getting from this one I did 2 weeks previously even though it is a little dark for the style.
(http://img.tapatalk.com/d/14/02/27/agemaqeb.jpg)
Just ordered some 500 and 530 from HBC, so will get another on Sun/Mon!
Mine is also the same colour!
Meant to say! if we end up with too much on the day of Barrel fill we could always bottle the remaining to compare and contrast?? Take a litre of each donor and Corny it for bottling? I'm suggesting so I'll take the bottling of the blend!
iMark if you make a batch, it will be accepted! We are currently hovering around the 160 liters for a 220 keg (standing to be corrected) with 2 other double uppers so the more the full er er!
Naysayers speak now!
How much special b do you need tube? I have about 400g of it. I'm in bray if its worth it unfortunately I don't have any Candi sugar and doubt I have the yeast
On the Candi Sugar, I think most of us used a 50 50 split of White Candi and Dark Candi, and on tasting them ...... they are white sugar and Dark/brown Sugar so in the absence of Candi normal sugar will do, also mentioned in Radical Brewing as Candi is not a requirement. A dark ish sugar is equilivant
Sorry Folks I thought Mcgrath was stepping up here?
Quote from: CH on February 27, 2014, 11:41:44 AM
Sorry Folks I thought Mcgrath was stepping up here?
I can brew tomorrow!
Sorry Mr T I'd rather offer first refusal to existing participants and then put it out there :(
McGrath just pm'd u.
I'm happy to give ingredients to tube and let him brew. I've a bit on at the moment and one catch is enough for me anyway!
Cool, anyone else from existing contributors pipe up before 5 otherwise Tube your it cheers for helping deliver this.
If you're stuck, I have a capital Tee so can step in.
Consider it a contract brew ;-)
Quote from: Tube on February 27, 2014, 06:40:55 PM
Wow. Sorry lads, I'm out.
How come? Whats changed I don't understand :(
Is there anyone else on the East Coast that wants to have a go before we ask John as this is just dragging now ?
The logistics on this could be a bit hairy and free time may not allow me to brew this for another 2 weeks. :(
I'll get another on this Sun. Getting 500 and 530 tomorrow. Wanted to get the Bastogne just for the Airbourne hell of it but next time perhaps.
This is getting a bit silly.
How come after so long after the initial time line was posted are we this short of a fill?
Anything brown and alcoholic would do probably as after all the other 35 gallons will even out most playing fields.
We need a desicion soon or we may as call the whole thing off.
How many gallons are we short?
Can someone get a brew on in the next two days?
If not lets just enjoy our own that we have brewed.
Quote from: DaMun on February 27, 2014, 10:25:05 PM
I'll get another on this Sun. Getting 500 and 530 tomorrow. Wanted to get the Bastogne just for the Airbourne hell of it but next time perhaps.
Fair play, thats twice in the last week you've stepped up to help, remind me to buy you a pint on Sat :)
Added the extras to keep the count right ... is Rossa In or out??
01. Shiny - 19L corny Pri 26/01 Sec vol: 21L Ready: ??
02. Cathal - 19 L corny Pri 23/02
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 vol: 19L Ready: Y
04. Rossa - 20L
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.028
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.032
07. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
08. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: ??
09. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
10 McGrath - 19L Corny
11 DaMun - 22L Corny
Rossa is in and has over 20L
So we just about have 220l if every liter is used and we don't have any failures during the tasting of each offering.
Looking at it, rather than for it has always been my motto, and I'm Stomping all over Capitals toes but, we could really do with 1 or 2 other contributors ASAP to guarantee a full keg. And a fresh ish batch or 2 might help to get a really good Keg Conditioning??
Still Stomping, and still awaiting a no, I propose that if another 1 or 2 very generous offers of support could be in primary soon we would guarantee a full Barrel and I propose that all contributors would get a equal share of the Barrel, I would be quite happy to offer 1 of my shares to the angels, to allow 11 or 12 people/shares to get upwards of 18 liters each at the end.
This has become somewhat of an Inter-national barrel ( which I think is great) but it is Capitals Barrel so someone from Capital should say Yay or Nay to the above.............. ! ::)
I dont mind, from what i remember 10 people did not fully fill it last time. we have down 19-22l each but if its in a corny it will be closer to 18l. and we will only be getting about 16l out, unless someone really likes yeast :P
threads been up since nov so its safe to assume no other club members are intrested so whoever wants in is welcome
also do we want to go with an initial fill on the 9th and top the rest up later or do it all in one go. week after is paddys weekend and after that the cork leg of the competition, but anyone not available could always drop in there keg before hand
Quote from: beerfly on February 28, 2014, 01:34:04 PM
also do we want to go with an initial fill on the 9th and top the rest up later or do it all in one go. week after is paddys weekend and after that the cork leg of the competition, but anyone not available could always drop in there keg before hand
I think given the variety, age, and attenuations of the various beers a decent re-fermentation will probably start so it may be good to have some head space for a week or two then top up as required/when beers available.
So the 9th for me!
1. Will_D march 9
1. Will_D march 9
2. McGrath march 9
Is there still a requirement for another 20ish l?? I could contribute... Won't be able to brew it until the week of the 10th of march
I think its now fully (re)subscribed Ferg, I'm reading back though all the posts trying to make sense of who is actually brewing now but I think the summary below is accurate. Can contributors finish adding their volumes to this? The total declared volume is ~130L so even if the undeclared volumes are 20L each then that brings us up to 190L which would be more than what we put in for the imperial stout which had plenty of headspace.
I have transferred to secondary and its down to 1.014. There is still a bit of sweetness there which I would hope will ferment out in the barrel. Getting a lot of toastiness, caramel and milder than expected fruitiness. Its now sitting at 14oC (Room temp), TOG will be probably lower than that, at least initially until spring takes hold.
01. Shiny - 19L corny Pri 26/01 Sec 01/03 CG 1.014 Vol: 22L Ready: Y
02. Cathal - 19 L corny Pri 23/02 Vol: Ready: ??
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 Vol: 19L Ready: Y
04. Rossa - 20L Pri Sec Vol: 20L Ready ??
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.028 Vol: Ready: ??
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.032 Vol: Ready: ??
07. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
08. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: ??
09. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
10 McGrath - 19L Corny
11 DaMun - 22L Corny
1. Will_D march 9
2. McGrath march 9
3. Shiny march 9 (Will have to leave after lunch)
Finished my second last night, under shot the SG by a few points but should be OK! ::)
Used 500, and this morning was settling in to a steady burp!!! :)
01. Shiny - 19L corny Pri 26/01 Sec 01/03 CG 1.014 Vol: 22L Ready: Y
02. Cathal - 19 L corny Pri 23/02 Vol: Ready: ??
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 Vol: 19L Ready: Y
04. Rossa - 20L Pri Sec Vol: 20L Ready ??
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.028 Vol: Ready: ??
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.032 Vol: Ready: ??
07. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
08. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: Y
09. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
10 McGrath - 19L Corny
11 DaMun - 22L Corny Pri: 03/03 Sec: 09/03 CG: Vol: 24 L Ready: ??
How are everyones gravities at this stage?
I'm pretty confident that once the blend is in the barrel it will dry out significantly in the same way the Imperial Stout did.
the batch i did for cathal is at 1.012, tested last night, and im guessing it will go until 1.010 at least.
FS are you boil fermenting ???
I'm deffo tasting yours on the day :)
I tried Ronan's barrel contribution at last liffey meet and I think he's nailed it. (he's been playing away lads!)
I'd be aiming for that fg tbh. Nice and 'digestible'
What type of flavours do either of ye remember getting from the beer? I had expected it to be fruitier.
i would say it was very similarr to yours
Quote from: shiny on March 01, 2014, 04:48:20 PM
There is still a bit of sweetness there which I would hope will ferment out in the barrel. Getting a lot of toastiness, caramel and milder than expected fruitiness.
off the top of my head
definate sweetness, strong but not sickly sweet, strong caramel with a hint of toffee. smooth bitterness, not harsh. not a big belgian nose. very little fruity/banana to it mostly just the malt
tasted alot better carbonated too
entered it in the comp, will be intresting to see how it did but i have a feeling it did not have enough time to carb properly
A small bit of flint.
01. Shiny - 19L corny Pri 26/01 Sec 01/03 CG 1.014 Vol: 22L Ready: Y
02. Cathal - 19 L corny Pri 23/02 Sec 06/03 CG 1.011 Vol: 19L Ready: Y
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 Vol: 19L Ready: Y
04. Rossa - 20L Pri Sec Vol: 20L Ready ??
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.028 Vol: Ready: ??
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.032 Vol: Ready: ??
07. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
08. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: Y
09. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
10 McGrath - 19L Corny
11 DaMun - 22L Corny Pri: 03/03 Sec: 09/03 CG: Vol: 24 L Ready: ??
Tomorrow is the 9th !!
So far 3 people have committed to the 9th:
1. Will_D march 9
2. McGrath march 9
3. Shiny march 9 (Will have to leave after lunch)
I sugest tomorrow is postponed and we try and get organised as to when we are going to fill.
Uh oh, time won't kill us.
Can somebody advise what's the status if the barrel, is it mouldy yet, it has water and a steriliser in it?
How are we getting it in, I want to go carboy and use drums and siphon all flushed with shed loads of co2. That will allow me use all I brewed.
Barrel is currently full to the neck with water, probably a bit of yeast and some whiskey/oak flavours.
Last time we filled the barrel we hooked a siphon up to a solar pump and that worked perfectly. We didn't purge the barrel though so it might be worth doing that this time around.
Do you reckon it would be ok
Nothing nasty growing on the water?
I'm happy to flush 10 quids worth of co2 into it on the day we fill it
The only way to be sure would be to get a couple of plates done for the water in it. If Jules gets back to Ronan about whether he is around or not this weekend I could pop over and get a water sample.
Just a note, I haven't been paid for the barrel so I suggest people donate the cost to TOG. Good luck with the fill!
So just to be clear:
We are not filling tomorrow.
I'm not :(
Just realised that I'm down for two batches. I've only done one.
All done at over 22+L x 2
01. Shiny - 19L corny Pri 26/01 Sec 01/03 CG 1.014 Vol: 22L Ready: Y
02. Cathal - 19 L corny Pri 23/02 Sec 06/03 CG 1.011 Vol: 19L Ready: Y
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 Vol: 19L Ready: Y
04. Rossa - 20L Pri Sec Vol: 20L Ready ??
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to Drums
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to drums
07. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.023 Vol: 23 L Ready: ??
08. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: Y
09. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
11 DaMun - 22L Corny Pri: 03/03 Sec: 09/03 CG: Vol: 24 L Ready: ??
Mine has cleared so its ready!
01. Shiny - 19L corny Pri 26/01 Sec 01/03 CG 1.014 Vol: 22L Ready: Y
02. Cathal - 19 L corny Pri 23/02 Sec 06/03 CG 1.011 Vol: 19L Ready: Y
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 Vol: 19L Ready: Y
04. Rossa - 20L Pri Sec Vol: 20L Ready ??
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to Drums
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to drums
07. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.021 Vol: 23 L Ready for tertiary storage
08. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: Y
09. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
11 DaMun - 22L Corny Pri: 03/03 Sec: 09/03 CG: Vol: 24 L Ready: ??
01. Shiny - 19L corny Pri 26/01 Sec 01/03 CG 1.014 Vol: 22L Ready: Y
02. Cathal - 19 L corny Pri 23/02 Sec 06/03 CG 1.011 Vol: 19L Ready: Y
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 Vol: 19L Ready: Y
04. Rossa - 20L Corny FG 1019 Vol: 19l corny Ready Y
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to Drums
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to drums
07. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.021 Vol: 23 L Ready for tertiary storage
08. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: Y
09. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
11 DaMun - 22L Corny Pri: 03/03 Sec: 09/03 CG: Vol: 24 L Ready: ??
[/quote]
Did anybody figure out the status of the Barrel? Is it healthy or fit for purpose? And CO2 isn't really going to sanitize
Quote from: CH on March 08, 2014, 11:14:49 AM
Do you reckon it would be ok
Nothing nasty growing on the water?
I'm happy to flush 10 quids worth of co2 into it on the day we fill it
?
01. Shiny - 19L corny Pri 26/01 Sec 01/03 CG 1.014 Vol: 22L Ready: Y
02. Cathal - 19 L corny Pri 23/02 Sec 06/03 CG 1.011 Vol: 19L Ready: Y
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 Vol: 19L Ready: Y
04. Rossa - 20L Corny FG 1019 Vol: 19l corny Ready Y
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to Drums
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to drums
07. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.021 Vol: 23 L Ready for tertiary storage
08. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: Y
09. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
11 DaMun - 22L Corny Pri: 03/03 Sec: 09/03 CG: Vol: 24 L Ready: Yish
The C02 was for oxidation, didn't want it sloshing around ;)
I tasted mine the other night and in spite of the fact that it looks a bit anaemic for a dubbel, it tasted really good, not sure if i want to tip the lovely stuff into a mangey barrel now ;)
I have my "sampling kit" with me and I'm getting a sample from the barrel either tonight or on Saturday. I have to arrange to go in there as I don't have a key and it could potentially all be locked up.
(http://i.imgur.com/7Ykq2pel.jpg)
It looks like everyone is ready to go if the "tasting" proves successful?
Woo Hoo! (deep Voice) On the Road Again!!!
Does anyone have objections to filling the barrel on an evening mid week?
If it doesn't suit someone we can arrange to collect your contribution.
****
Also for the last barrel I had suggested that everyone contribute 20€ to TOG as they are paying rent of over €1500 a month for that space with light and heat separate. Only two people paid me for that so I will have to chase up the rest of the members there.
Would the contributors for this barrel be ok with doing the same again here as any discussions i have with TOG demonstrate how their backs are against the wall with rent and it would be great for us to give them a few quid. I'm already paying a monthly membership but such once off payments would show our appreciation for storing the barrel for us.
20 seems reasonable enough
Don't let those other feckers get away with it, except the guy who donated the barrel of course!
I don't mind donating.
Evening suits me fine too.
Assuming that the barrel quality is fine, how does next Thursday evening (March 20th) suit people?
I have been in contact with one of the TOG members and he will have the place open from 6pm. I know that there isn't a certain time that will suit everyone so I will stay there over the course of the evening
I will have two pumps, a siphon, sanitiser spray and a hydrometer with me.
Wednesday would suit me better but Thursday is manageable. Earlier the better for me.
Wednesday would be better as it off to Cork on Friday!
i would be ok either day
CH probably wont be able to do thursday the garden county meetup is that night
Balls
I can leave the drums somewhere Thursday am?
Any updates further thoughts ? this will be a mental week for me with the comp and a local meet.
Does Wednesday suit any better?
I was thinking more the barrel
I am gonna have to drop my drums off to someone if it's gonna be this week :(
If its at all convienient then you can leave them with me.
But it may well suit you for someone on the south side.
You can leave them with me either, I'm going to have to get a taxi over with mine regardless of what day it is.
Is it deffo on this week have we access?
I'm checking the status of the barrel 2moro so I wouldn't do anything until I confirm that its not gone rancid.
I can take kegs any day this week in Leixlip. And can spin around to collect kegs thurs eve. Shiny I can pick up you and yours on the way... .?
My drum is the other side of the city, I was just going to go home from work on whatever night we are filling and come back into town with it in a taxi. If I have CH's drums as well then...yeah a lift/help would be greatly appreciated! :) I think we should push for Thursday and just get the thing filled regardless of who can or cant come, we will sort it out between us.
I'm dropping into TOG after lunch to meet Jules and check the barrel, I will post pics, I'm pretty confident that it will be fine. :)
Ok await your instruction
Its not good news....
(http://img.tapatalk.com/d/14/03/18/ugeny6um.jpg)
I had to push through a thick skin to get a sample.
Sent from my GT-I9300 using Tapatalk
Ok that is now a flowerpot, thanks for checking.
Quote from: shiny on March 17, 2014, 05:42:21 PM
Its not good news....
I had to push through a thick skin to get a sample.
Are you off to see the girls in the micro-biology lab?
Keep us informed!
Will there are only so many STDs they are prepared to check for him, it's gone sniff sniff and a lesson there for everyone keeping a barrel, Dublin City water has floaters in it ;)
Ronan can you pm me your mobile cheers.
Quote from: Will_D on March 17, 2014, 06:11:48 PM
Quote from: shiny on March 17, 2014, 05:42:21 PM
Its not good news....
I had to push through a thick skin to get a sample.
Are you off to see the girls in the micro-biology lab?
Keep us informed!
I wasn't going to bother, I saw, touched and smelt enough as it was. No way am I drinking it! :o
Go on you have swallowed worse lurve ;)
I'd say the timber under the waterline is good but there is no way I am filling that with my precious.
Yeah, I was the one that put the water in it so its on me unfortunately. At the time the barrel drying out was a bigger priority than infection....didn't really matter in the end. :(
Sent from my GT-I9300 using Tapatalk
Ok working on plan B remember we are all doers around here, shit happens.
at least its something for other groups to learn from / watch out for
Quote from: beerfly on March 17, 2014, 09:30:44 PM
at least its something for other groups to learn from / watch out for
Yeah absolutely, when I was putting in that water I didn't know about sulphur or any of the other barrel maintenance techniques.
Can it not be salvaged :(
Would you risk putting 200+ litres of beer into it even if you thought it was cleaned correctly?
Lads,
Major Thread Hijack Ahead!!!
Another new (old) whiskeyed barrel from "our friends of the upper regions" is being sourced. (3-4 weeks) Would ye be interested in keeping yer Dubbles for it. I can store the Barrel indefinitely and mind it from temperature variations and trade with the Angels as they get their Share! ::) I can collect and return yer cornies for addition to the Barrel as necessary or use the NHC Express!!! :P and all will be entitled to visitation rights if ye venture past the pale!!!
If yer interested in keeping yer Dubble for this amended venture add your name to the list below. No fault no fowl :P for anybody that wants to step away or perhaps re brew! and the priority will be given to the original members but expressions of interest can be added to the alternate list if there are others that wish to contribute, but please give it a few days for the originals to consider Yay or Nay before adding yourself as a alternate.
It woudl be as shame to waste the collective effort to date on this Dubble!! 8)
1. Damien M (Damun) 2 cornies worth
I would hope that all original contributors are still in.
Plan would be to rock down to his gaff or give me your cornies and we fill it
Small samples can be brought back for Capital meets
Any questions pm myself and Damian
Forgot to add good news no Tog cost, bad news is €5 fare to Roscrea which includes the cost of the new barrel so have the bus fare attached to the corny
1. Damien M (Damun) 2 cornies worth
2. Will_D 22 Litres
Fair dues Damien! From discussions I had (for several hours) yesterday we have pretty much exhausted our barrel storage option with TOG so it really is great to have an alternative location with a bit of TLC also. :)
1. Damien M (Damun) 38L
2. Will_D 22L
3. Shiny 22L
Total: 82
Edit: I'm going to pump out the "water" out of the barrel in the next week or so to allow the barrel to be removed so that Damien can use the stillage for the new barrel.
I could contribute now... just need the specialty grains! could you clear this up for me? I have everything except:
1.00 kg Munich Malt (17.7 EBC) (gonna order some of this)
0.30 kg Special B Malt (354.6 EBC) (will crystal 120 do instead?)
0.15 kg Amber Malt (43.3 EBC) (can't see it in HBW, is it the same as melanoidin?? )
0.50 kg Candi Sugar, Amber (60.0 EBC) (Where do i get this?! someone said Fallon & Byrne?)
edit: And yeast... working on a stirplate and sourcing an erlenmyer... ;)
I still have your name down for a flask ferg, still interested?
yes. bring it on tuesday?
Yup will do.
Ferg I believe we are ok as all original contributors are, really appreciate the offer tho.
Quote from: CH on March 19, 2014, 10:08:41 PM
Ferg I believe we are ok as all original contributors are, really appreciate the offer tho.
Maybe they'd update this list please?
1. Damien M (Damun) 38L
2. Will_D 22L
3. Shiny 22L
Total: 82
Same bodies just a different location for barrel
Date for receipt of corny/drums will be second week in April
01. Shiny - 19L corny Pri 26/01 Sec 01/03 CG 1.014 Vol: 22L Ready: Y
02. Cathal - 19 L corny Pri 23/02 Sec 06/03 CG 1.011 Vol: 19L Ready: Y
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 Vol: 19L Ready: Y
04. Rossa - 20L Corny FG 1019 Vol: 19l corny Ready Y
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to Drums
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to drums
07. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.021 Vol: 23 L Ready for tertiary storage
08. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: Y
09. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
11 DaMun - 22L Corny Pri: 03/03 Sec: 09/03 CG: Vol: 24 L Ready: ??
Quote from: Will_D on March 17, 2014, 06:11:48 PM
Quote from: shiny on March 17, 2014, 05:42:21 PM
Its not good news....
I had to push through a thick skin to get a sample.
Are you off to see the girls in the micro-biology lab?
Keep us informed!
One of the girls in the bio lab has taken the sample for analysis. She is going to grow it up on different types of agar and look at it under the microscope to identify all the organisms that grew. Will update when I hear back.
I emptied the barrel this morning and I brought the stillage home with me. I can bring it to work with me in the morning to Glasnevin, I assume that suits better Damien?
Too late to jump back into this? Would be rude not to seeing as I'm only down the street from Damien. (I have a sneaky barrel in the shed if anyone fancies another recipe for it?)
Quote from: shiny on April 06, 2014, 06:37:08 PM
I emptied the barrel this morning and I brought the stillage home with me. I can bring it to work with me in the morning to Glasnevin, I assume that suits better Damien?
Thanks Shiny. I'll organise with you to collect this week.
Quote from: CARA on April 06, 2014, 08:24:09 PM
Too late to jump back into this? Would be rude not to seeing as I'm only down the street from Damien. (I have a sneaky barrel in the shed if anyone fancies another recipe for it?)
Keg in situ this week and filling next week ish so get one on sharpish. A fresh primary complete would probably be a good thing.....
Just off the phone with CH, he is on his way down the country to pick up the new barrel. It is going to be filled next Thursday in Roscrea (17th April) and both Ciderhead and Damien are going to collect the corny's/drums from people on the Monday,Tuesday or Wednesday evenings of next week.
Its a new barrel that has to be paid for so can everyone stick a fiver in an envelope and stick it to the side of their corny to pay for the barrel please.
01. Shiny - 19L corny Pri 26/01 Sec 01/03 CG 1.014 Vol: 22L Ready: Y
02. Cathal - 19 L corny Pri 23/02 Sec 06/03 CG 1.011 Vol: 19L Ready: Y
03. Beerfly - 19L corny Pri 28/01 Sec 10/2 CG 1.013 Vol: 19L Ready: Y
04. Rossa - 20L Corny FG 1019 Vol: 19l corny Ready Y
05. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to Drums
06. CH - 22L Pri 28/01 Sec 10/2 CG 1.018 Vol: 22 Ready to be transferred to drums
07. Will_D - 20L Pri: 26/01 Sec:10/02 CG: 1.021 Vol: 23 L Ready for tertiary storage
08. DaMun - 22L Corny Pri: 16/02 Sec:23/02 CG:1.018 Vol: 25 L Ready: Y
09. McGrath - 19L Corny Pri: 30/01 Sec: 11/02 CG 1.028 Vol: 20L Ready:??
11 DaMun - 22L Corny Pri: 03/03 Sec: 09/03 CG: Vol: 24 L Ready: ??
What's happening to the TOG barrel so?
www.youtube.com/embed/-gEXC1F3XOM?rel=0
Yep!Barrel arriving tomorrow (thurs) and to fill next Thurs eve. limited overnight accommodation is available if you wish to travel, but not required and you'd be out the door a 6 in the morn!!! The plan is to have panel of 3 or 4 tasters and a batch with 2 or more thumbs down doesn't make it in to the barrel.
Ideally we should try get the batches down a few days before filling to get them settled for their new (temp) home! I can accept delivery of batches anytime during business hours in Leixlip until Wednesday next, or I will collect from your location Friday afternoon or Monday eve. If arrangements have been made with CH that's cool too.
Yep! Tried the Midlands as we talked about and " They don't do that any more" :'( something about the Revenue!!!! >:D
Lads,
The Barrel arrived ( pics to follow) last night and 4 of the 5 batches that we had on site are fit for their new home but will wait for all batches before filling next Wednesday. My second one had oxidized :'( Investigation ongoing :'( Cara who was one of the tasters last night is going to make one on the dubbel (heHe!) as a replacement
If any of the remainder batchs are available to pick up today I can come to you but preferably before 4:30. Call or Text me to arrange PM sent
Otherwise Monday eve for me, Tues for CH
did a quick quality control check, i know such a chore ::), before rossa picked up my 2 last night. i even mistook cathal's batch for mine
Also checked mine with Damien this afternoon and it seemed fine. Should pass the final check! :D
1067, 23 odd litres.
(http://img.tapatalk.com/d/14/04/17/ru5utu6e.jpg)
Banging in the CO2.
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That looks like my Jerry!!
All I can say is TG: At last. More photos please!
All done!
(http://img.tapatalk.com/d/14/04/17/mehavunu.jpg)
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(http://img.tapatalk.com/d/14/04/17/5upatu4u.jpg)
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(http://img.tapatalk.com/d/14/04/17/esu4e8a4.jpg)
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Quote from: shiny on April 16, 2014, 08:09:18 PM
(http://img.tapatalk.com/d/14/04/17/5upatu4u.jpg)
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Remember it's not the size of your syphon that counts ....... Ok >:(