Provided:
Breakfast rolls and lunch for the 6
Wheat and yeast
Barrel
Not provided:
Extension leads
Gazebos
Needed:
Homebrews. I have a limited selection atm.
Money
Tent and extension leads sorted..
Tempting!!
How many having a few beers??
Quote from: Tube on March 07, 2014, 09:07:37 AM
Anyone who wants to drop in stuff today is welcome to do so -- I'm home all day today anyway.
Use public transport/get a lift tomorrow and have a beer while here.
Quote from: Tube on March 07, 2014, 12:01:21 PM
I'm planning on going to HQ afterwards. There's supposed to be a big delivery of new beers in. Was supposed to be in on Wednesday but wasn't there yesterday.
You're kidding, right? Will be closing time by time we finish up
Looks like I have babysitters and dog sitter sorted so I'll be imbibing myself
Think I'm all set for tomorrow... 5.3kg Pilsener malt milled ready for 33l contribution. Culture in the fridge. Mash tun, kettle and hob. Am I forgetting anything?
(http://img.tapatalk.com/d/14/03/08/ruqy4ypu.jpg)
Might be stuck for an extension lead. if anyone has a spare 13A one...
Great day! Thanks to tube for hosting it. I think we all learned a few things.
Whose the prick standing between Imark and Dodge :P
I never even noticed that knob on the board, my powers of observation were failing me at that point.
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Looks like ye had a great day. :) Family events prevented me from attending :(
Great day with fellow brewers! Big thanks to tube for hosting it.
Thanks lads for organising this one and to Shane (and clan) for letting us take over the place for the day..
Was very impressed with Dodge's technique to make sure there wasn't a dough ball in that extremely thick mash. Took no prisoners! :D
Gordon Strong is a advocate of thick mash I understand, do share?
Can you take some photos of the barrel please?
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Quote from: CH on March 10, 2014, 11:25:49 AM
Gordon Strong is a advocate of thick mash I understand, do share?
The recipes and mash schedule are here http://www.nationalhomebrewclub.com/forum/index.php/topic,5870.msg74254.html#msg74254 (http://www.nationalhomebrewclub.com/forum/index.php/topic,5870.msg74254.html#msg74254)
The thickness is partially down to the fact that we boiled the wheat for 30min. This was the base of the mash and had a coinsistency like wallpaper paste and porridge. ~60% of dry grist had to be mixed in to this. It's not for the faint hearted.
Quote from: Eoin on March 10, 2014, 11:50:15 AM
Can you take some photos of the barrel please?
+1
Quote from: imark on March 10, 2014, 11:59:39 AM
Quote from: CH on March 10, 2014, 11:25:49 AM
Gordon Strong is a advocate of thick mash I understand, do share?
The recipes and mash schedule are here http://www.nationalhomebrewclub.com/forum/index.php/topic,5870.msg74254.html#msg74254 (http://www.nationalhomebrewclub.com/forum/index.php/topic,5870.msg74254.html#msg74254)
The thickness is partially down to the fact that we boiled the wheat for 30min. This was the base of the mash and had a coinsistency like wallpaper paste and porridge. ~60% of dry grist had to be mixed in to this. It's not for the faint hearted.
Muskles like Popeye then :)
Wish I could smell it
Better snuggle up to the barrel tonight... It's bloody cold!
Looks like vomit :D
looking good! :)
Is that before Alex contribution made it in, or after? Do we still have headspace issues?
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We'll top her up when she settles down.
Quote from: imark on March 13, 2014, 06:55:39 PM
We'll top her up when she settles down.
More brews on the horizon?
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I don't see final into barrel amounts per person accounted for anywhere.
Do we have a theoretical into barrel total?
I'll say I put 57l in at the end, to account for some spillage...it was getting late, and I'm sure it wasn't a litre, but no harm to under estimate.
Do you mean actual achieved on the day? We didn't measure them unfortunately
The total planned was 220L though. I'd be surprised if we're going to need more than 10L to top up and that should include whatever blows off (which will be less since we're not to the brim)
Quote from: imark on March 14, 2014, 10:08:43 AM
Do you mean actual achieved on the day? We didn't measure them unfortunately
The total planned was 220L though. I'd be surprised if we're going to need more than 10L to top up and that should include whatever blows off (which will be less since we're not to the brim)
Ok so can we get people to post their in to barrel totals please. Everyone knows what they ended up producing, so we just didn't list it yet.
1.Eoin 57l
1.Eoin 57l
2. imark ~30L
1.Eoin 57l
2. imark ~30L
3. tube ~40L
4. McGrath - 20L
1.Eoin 57l
2. imark ~30L
3. tube ~40L
4. McGrath - 20L
5. Dodge - 22L
1.Eoin 57l
2. imark ~30L
3. tube ~40L
4. McGrath - 20L
5. Dodge - 22L
6. Rossa - 22L
7. Alex - O0
8. Garrett - 19L
Any updates on barrel temperature and pictures Mr. Tube?
Once it stops blowing off. Is it still on the sunbed?
Question for the driver Mark, are we going to top up at any point to minimise ullage? You spoke of reducing ullage to a minimum... do we follow this through as the barrel breathes out our precious liquid as we go along?
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It would make sense to me at least to do another brew (at least one) and freeze bottles off for later addition.
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I think it's sensible to do a batch. Definitely wont go to waste.
My think was this to top up with a few litres of boiled and cooled water to replace ~2% lost due to krausen initially. For obvious reasons that needs reconsidering. We need to get an idea of how far off the mark we are at the moment. We could top up now with fresh wort without any issues.
As regards loss over time... we don't want to disturb the pellicle so I don't think we should top up after primary stops as it probably introduces more issues than it solves. It's something that we could do when we top up the barrel after we harvest ~30% for early consumption in 12-18mths.
There are two things that would be useful to know:
1) how short are we now? (hope to get an idea when I visit the barrel)
2) how much loss is expected over the period (stout should be a reasonably good indicator)
If you can get a depth measurement from top to pellicle and then the inside dimensions of the barrel, then the present ullage can be worked out easy enough.
You reckon not to break the pellicle once properly established?
The above list puts us at 201l,this is discarding Alex who hasn't seen this post in a while it appears. Those values appear too high as adding 22 from Alex would put us at 222l. That would be a full barrel which we don't have..... I'd estimate we're about 10—15l short.
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Alex update the post please!!
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Quote from: Tube on March 19, 2014, 05:14:33 PM
At guess from looking into the cornies I would say 18L, but Alex can update if he thinks it's more
1.Eoin 57l
2. imark ~30L
3. tube ~40L
4. McGrath - 20L
5. Dodge - 22L
6. Rossa - 22L
7. Alex - 18L
8. Garrett - 19L
Totes jelly: 228L
That total has the barrel overflowing..... What's the problem? . ;-)
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Quote from: Tube on March 19, 2014, 05:31:33 PM
Someone's telling lies... I think it's you! :P
17cm from the top of my 75l:75cm tank =58l
I also put in two almost full buckets and one about two thirds full.
I rounded down for a few spillages I had due to drunkenness.
Unless it was 28cm....Hmmm got me thinking now.
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Quote from: Tube on March 19, 2014, 07:27:42 PM
Mark and I had a look today. 18oC and gravity is down to 1.010. pH is 4.6 I think, so everything is looking good.
We have a serious amount of head space though, and we think another 20L batch is needed. I have some wheat left, so all that is needed is lager malt.
Anyone who did a 20L batch like to brew one up? Or Reuben since you missed the original brewday?
Correction there Shane. pH was 4.2 so we're in the clear. If nobody else claims the 20L top up by the weekend I'll take it on but I think first refusal should go to those that have contributed smallest amount (Reuben included).
I will organise more permanent bungs tomorrow. Looking good guys! 8)
Barrel full to the brim tonight. Now we just sit back and look forward to enjoying the fruits of our labour in 2017
Quote from: imark on March 21, 2014, 11:08:17 PM
Barrel full to the brim tonight. Now we just sit back and look forward to enjoying the fruits of our labour in 2017
Good man, well done. I presume you cooked?
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Yeah. I made up a batch today. Shane grabbed us a decent bung also. So she's all set for the long road to lambic loveliness.
Nice one, ye Cork Langers aren't too bad after all.
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Maybe we can hook up a barrel cam
Tasty!
I'm reading up on lambic brewing and am getting worried that our hop additions are going to have added too much in the way of flavour and bitterness. I've also read to age hops in the oven low and slow to dry and age them.
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I can't recall how old or what type the hops were. I think they were all belong to Shane and Ciaran maybe they can advise on that. But we did discuss the need to keep IBU below 15. That should be fine.
As regards the flavour, what have you read?
Quote from: Tube on March 26, 2014, 08:46:27 AM
The hops are fine. They were shit.
Yeah but the tasted sample tasted like a standard english bitter type bittering to me when I tried it. This is what has me concerned.
We didn't distribute Hops evenly on brew day. Remember all Hops went into a couple of the wort..Mine had none for example.
We'll be grand. Don't be worrying about it.
Quote from: imark on March 26, 2014, 12:42:27 PM
We didn't distribute Hops evenly on brew day. Remember all Hops went into a couple of the wort..Mine had none for example.
We'll be grand. Don't be worrying about it.
True that, I wasn't thinking about that. Future ventures should have either baked or bought aged hops.
Agreed