Ok lets get the cask sour project under way.
"Nigel-the-Recipe" will come up with a base recipe. This means we all brew a clean beer at home and only sour the cask!
So who's in:
1. Will_D: 22.5 L
So who's in:
1. Will_D: 22.5 L
2. Partridge 20 litres
Yay fair play Will getting this moving.
So who's in:
1. Will_D: 22.5 L
2. Partridge 20 litres
3. Nigel 23 L
Depends on the date. I'm out til end of may..:(
1. Will_D: 22.5 L
2. Partridge 20 litres
3. Nigel 23 L
4. Cahalbrua 20L
1. Will_D: 22.5 L
2. Partridge 20 litres
3. Nigel 23 L
4. Cahalbrua 20L
5. Jacob 23L
Oh why not, love a good challenge!
1. Will_D: 22.5 L
2. Partridge 20 litres
3. Nigel 23 L
4. Cahalbrua 20L
5. Jacob 23L
6. Molc 20L
1. Will_D: 22.5 L
2. Partridge 20 litres
3. Nigel 23 L
4. Cahalbrua 20L
5. Jacob 23L
6. Molc 20L
7. Pat 20L-ish
I am presuming we are all generating 19 - 22 ish litres
Would it be as well to just call them all 20 ??
and if there is extra, then so be it ?
We need 10 to make the magic 200
Aim for much the same as last times. 20L min. Anything over can go towards top up.
What percentage would people be looking at? A nice sour can be as simple as a 4% beer. Should be a quick one to get ready. A week primary and a week in 2nd then into the cask.
Primary fermentation with anything like us-05 or notty then onto the bugs for an absolute min of 6 months. After that that's where the fun begins. Play around with fruits or whatever else catches your fancy.
I have a sour that is going since last July that so whenever we are good to go I can rack it off and we should have a super healthy bug farm.
1. Will_D: 22.5 L
2. Partridge 20 litres
3. Nigel 23 L
4. Cahalbrua 20L
5. Jacob 23L
6. Molc 20L
7. Pat 20L-ish
8. Ratsathome
1. Will_D: 22.5 L
2. Partridge 20 litres
3. Nigel 23 L
4. Cahalbrua 20L
5. Jacob 23L
6. Molc 20L
7. Pat 20L-ish
8. Ratsathome 20L
1. Will_D: 22.5 L
2. Partridge 20 litres
3. Nigel 23 L
4. Cahalbrua 20L
5. Jacob 23L
6. Molc 20L
7. Pat 20L-ish
8. Ratsathome 20L
9. Simon 20L
1. Will_D: 22.5 L
2. Partridge 20 litres
3. Nigel 23 L
4. Cahalbrua 20L
5. Jacob 23L
6. Molc 20L
7. Pat 20L-ish
8. Ratsathome 20L
9. Simon 20L
10. Jolley brewer 20L
I can brew a backup 20l in case anyone pulls out
We find most time that 10 * 20 is not enough!
We need 12 on the list to be sure. We fill say 18 L out of each. We then combine the rest and use it to top up. Any left over is put next to it under airlock and can be used to top up the cask in the future and to provide gravity samples / drinking samples.
Can you clean your kegs properly after having a sour in them or is it a case of using a different container for transport?
So have we decided on a style.
Oud Bruin -
Cahalbrua
Berliner Weisse -
Flanders Red Ale -
Straight (Unblended) Lambic -
Gueuze -
Fruit Lambic -
Quote from: molc on March 12, 2015, 08:36:02 AM
Can you clean your kegs properly after having a sour in them or is it a case of using a different container for transport?
I transported an oud buin in one of my corn's before and have used it for a few ales since no problem. you can strip any rubber seals if you want and put them in boiling water.
But I just gave an extended clean and boiled the lid gasket. I didn't dispense using the posts so left the post seals alone.
I'd go for the old bruin or Berliner weisse. Find the lambics and greuze just a tad too sour.
Straight Lambic would get my vote.
Isn't a greuze a blend of different ages lambics over multiple years?
It is. normally an older mixed with a younger. A good bit sourer but will take a lot longer + another barrel.
I would go for the base Lambic.
Not a fan of Berliner
Oud Bruin is a single style wheras Lambic can split into various sub styles
Yep keep our options open with a base recipe we can play around with after.
Ah So Master Recipe'er:
Can the master come up with a 6% base lambic?
Why 6%? Just so that our bugs out compete the wild bugs!
Bumping this - we are very close!
We have 10 peeps at about 200+ L and a backup 20 from DCB!
One more and we are go for "mash-in"!
(Have been watching old tv about moon landings - just cause there is an eclipse in the morning!)
When would we be brewing if this kicks off? Have a dry stout to go on this weekend, so just want to make sure the fermenter is clear when needed
Sorry have been away for the last few days.
Bit or reading for anyone unsure what the plan is.
http://byo.com/videos/item/975-lambic-brewing
I'd suggest we brew 22ish liter batches to give 20 delivered to the barrel.
Beer :NCB Lambic 17d
Batch size. 22L
OG 1.067
If drops to 1.004 -6 will be an 8% beer. ( We can drop this is people prefer a lower % beer.)
Mash 90 mins @ 70c
The longer hot mash leaves the max amount of long chain fermentable sugars the bugs can feed on after initial fermentation.
Yeast. WLP500 would be ideal but it should not make a massive difference. US-05 should be fine.
Grain:
Pilsner Malt 5.00 Kg
Flaked Wheat 1.50Kg
The flaked wheat is also used for bug food later on.
Hops
Any hop to 5 IBU (the older the staler the better. Dig deep to the back of the hops stores.)
Bugs/Bacteria
So far it appears our beloved barrel is brettanomyces infected.
I have a sour ready to rack we can use to inoculate the cask but I'd prefer to let the base beer sit in the cask a few weeks before we add the bugs. This allows the brett to do its thing before the ph drops too much from the other souring bugs and should give the best result.
If people prefer we can get some WLP655 Belgian sour mix2.
Anyway, what do people think so far?
The experience of previous cask brews means we won't start for another week or two. Also there is a fair span of time from the first person starting and the last person finishing. Often is been 6 or 8 weeks!
Once the beer is in secondary or tertiary (depending on what containers you have spare) there is no rush.
Also if we are short of 20 litres then the final brew can be used for topping up
Is standard wheat ok to use ?
Excuse my ignorance, why flaked ?
Also - with regards to WLP500 - I can grow up a sh1t3 load and distribute.
Unmalted but pre gelatinised. Leaves starch for the bugs and bacteria to feed on later.
We could use corn or rice also but wheat is the more traditional recipe.
Quote from: Partridge9 on March 20, 2015, 11:14:32 AM
Is standard wheat ok to use ?
Excuse my ignorance, why flaked ?
Also - with regards to WLP500 - I can grow up a sh1t3 load and distribute.
Growing up starters would rock. Also we can maybe put in a bulk buy for the flaked wheat, as I'm guessing a lot dont have any...
Sorry I missed Nigel's post!
Looking good so far.
We have a bag of pilsner for any one that wants some (for a donation >:D)
If James grows up a batch of yeast then we are looking good
O will trust Nigels bug farm anyday - plus what we have already!
Sugeest a GB of the flaked wheat.
Our next meet is the 14th of April in the '44.
Shall we make this a goal for diving up the ingredients?
And start the brews straight after?
I'll be putting in an order to HBW soon enough to pick up my winning malt so I can get whatever we need. Save on shipping.
Yep. Saw that. I used corn and did a cereal mash for my last sour. Full turbid mash. It's a lot of extra steps that can be skipped by using flaked.
I did it with the corn for the last batch. Cerial mash followed by the turbid mash. It never cleared properly. Still has a haze to it. Something must have gone wrong somewhere. Tasty though.
I didn't see whole wheat so looked for alternatives.
So lets update the brew list as a want list:
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L:
5. Jacob 23 L:
6. Molc 20 L:
7. Pat 20 L-ish:
8. Ratsathome 20 L:
9. Simon 20 L:
10. Jolley brewer 20 L
At the moment we are short so yes please DCB
11. DCBrewing ??
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L:
5. Jacob 23 L:
6. Molc 20 L:
7. Pat 20 L-ish:
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L:
10. Jolley brewer 20 L
At the moment we are short so yes please DCB
11. DCBrewing ??
yes im all in for it! :)
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L:
5. Jacob 23 L:
6. Molc 20 L: 1.5kg flaked wheat, James' yeast
7. Pat 20 L-ish:
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L:
10. Jolley brewer 20 L
11. DCBrewing
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L:
5. Jacob 23 L:
6. Molc 20 L: 1.5kg flaked wheat, James' yeast
7. Pat 20 L-ish:
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L:
10. Jolley brewer 20 L: 1.5 kg flaked wheat, James' yeast
11. DCBrewing
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L:
5. Jacob 23 L: 1.5 kg flaked wheat, James' yeast
6. Molc 20 L: 1.5kg flaked wheat, James' yeast
7. Pat 20 L-ish:
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L:
10. Jolley brewer 20 L: 1.5 kg flaked wheat, James' yeast
11. DCBrewing
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L:
5. Jacob 23 L: 1.5 kg flaked wheat, James' yeast
6. Molc 20 L: 1.5kg flaked wheat, James' yeast
7. Pat 20 L-ish:
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L: 1.5 kg flaked wheat, James' yeast
10. Jolley brewer 20 L: 1.5 kg flaked wheat, James' yeast
11. DCBrewing
Hi Will,have no Pilsner grain so it would be great if i could get some from donated bag for Donation to club fund.
I'm sure that can be arranged.
If not I'm sure someone has some to spare!
@james: Can we make thi savailable?
poss stupid question, is flaked barley ok instead of wheat?
Anyone got an answer for DCB? I think the wheat supplies unmodified raw starch for the bugs. I would think that flaked barley would also supply the starch but there may be other issues.
Any more takers for the ingredients?
We would hope to distribute ingredients at the next meeting (14th April)
I think I have some 500 as well so I will get that on the go and built up. take some of the stress off James.
I could do with some pilsner as well.
@Nigel: Are you ok to order the flaked wheat? Any shortfall in moneys can be picked up by the club :)
Ill take flaked wheat if someone is ordering. I thought it was a get your own deal
So to update DCB's last post:
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L:
5. Jacob 23 L: 1.5 kg flaked wheat, James' yeast
6. Molc 20 L: 1.5kg flaked wheat, James' yeast
7. Pat 20 L-ish:
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L: 1.5 kg flaked wheat, James' yeast
10. Jolley brewer 20 L: 1.5 kg flaked wheat, James' yeast
11. DCBrewing: ??L: 1.5 kg flaked wheat
put me in for whats needed, havmt done a sour before so
Pilsner Malt 5.00 Kg unless i can use MO and
Flaked Wheat 1.50Kg
should have hops handy but need yeast
Actually anyone have any really old hops handy for this? I have some 2013 Saaz which is one that ages badly. Would that work?
So to update after molc's last post:
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L:
5. Jacob 23 L: 1.5 kg flaked wheat, James' yeast
6. Molc 20 L: 1.5kg flaked wheat, James' yeast
7. Pat 20 L-ish: 1.5 kg flaked wheat, 5 kg Pilsner, James' yeast
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L: 1.5 kg flaked wheat, James' yeast
10. Jolley brewer 20 L: 1.5 kg flaked wheat, 5 kg Pilsner, James' yeast
11. DCBrewing: ??L: 1.5 kg flaked wheat, James' yeast
Also old hops!!
If its not too late, wouldn't mind to join
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L:
5. Jacob 23 L: 1.5 kg flaked wheat, James' yeast
6. Molc 20 L: 1.5kg flaked wheat, James' yeast
7. Pat 20 L-ish: 1.5 kg flaked wheat, 5 kg Pilsner, James' yeast
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L: 1.5 kg flaked wheat, James' yeast
10. Jolley brewer 20 L: 1.5 kg flaked wheat, 5 kg Pilsner, James' yeast
11. DCBrewing: ??L: 1.5 kg flaked wheat, James' yeast
12. Seb 20L 1.5 kg flaked wheat, James' yeast
I definitely have some very old hops
Plenty of challenger hops in our hands so think that we'll use it for sour.
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L: 1.5 kg flaked. Wheat, james yeast
5. Jacob 23 L: 1.5 kg flaked wheat, James' yeast
6. Molc 20 L: 1.5kg flaked wheat, James' yeast
7. Pat 20 L-ish: 1.5 kg flaked wheat, 5 kg Pilsner, James' yeast
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L: 1.5 kg flaked wheat, James' yeast
10. Jolley brewer 20 L: 1.5 kg flaked wheat, 5 kg Pilsner, James' yeast
11. DCBrewing: ??L: 1.5 kg flaked wheat, James' yeast
12. Seb 20L 1.5 kg flaked wheat, James' yeast
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L: 1.5 kg flaked. Wheat, james yeast
5. Jacob 23 L: 1.5 kg flaked wheat, James' yeast
6. Molc 20 L: 1.5kg flaked wheat, James' yeast
7. Pat 20 L-ish: 1.5 kg flaked wheat, 5 kg Pilsner, James' yeast
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L: 1.5 kg flaked wheat, James' yeast
10. Jolley brewer 20 L: 1.5 kg flaked wheat, 5 kg Pilsner, James' yeast
11. DCBrewing: 20L: 1.5 kg flaked wheat, James' yeast
12. Seb 20L 1.5 kg flaked wheat, James' yeast
1. Will_D: 22.5 L: 1.5 kg flaked wheat, James' yeast
2. Partridge 20 L:
3. Nigel 23 L:
4. Cahalbrua 20 L: 1.5 kg flaked. Wheat, james yeast
5. Jacob 23 L: 1.5 kg flaked wheat, James' yeast
6. Molc 20 L: 1.5kg flaked wheat, James' yeast
7. Pat 20 L-ish: 1.5 kg flaked wheat, 5 kg Pilsner, James' yeast
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L: 1.5 kg flaked wheat, James' yeast
10. Jolley brewer 20 L: 1.5 kg flaked wheat, 5 kg Pilsner, James' yeast
11. DCBrewing: 20L: 1.5 kg flaked wheat, James' yeast
12. Seb 20L 1.5 kg flaked wheat, James' yeast
13. bigvalen 20L: Whatever I'm told, would love to buy wheat/yeast off someone to keep it easy
Is it too late to join in ? When are people brewing ? I have an interesting situation in that I need to be out of my house in six weeks..so if I could get this on in the near future, and ready for shipping somewhere in six weeks, that'd be great...
What recepie are people using ? I've loads of hops that have been in the freezer for a few months...suitable ?
So I am bringing the Pilsner for Pat and Mark to the 44 meet on the 14th. Any word on the wheat?
I'm still waiting for suppliers to get backup me. I'll pester them some more.
Right I ordered 25kg of Torrified Wheat. Should be delivered Wednesday so ill bag it and tag it.
We can arrange distribution tomorrow over a pint.
A very sound idea Nigel :) :)
Gah. I couldn't make it out to pints on Tuesday, and I'd intended making my batch tomorrow. Could I call over & buy a some wheat off you ? (I think I have everything else).
We are still waiting on delivery of the wheat.
Right, after a few delays I got the wheat today.
We're getting there.
Yuppi :) Let's brew!
Have the fun part of breaking it down into 1.5kg bags first. Picked up some bags in work so gives me something to do over the weekends
I'm building up some wlp500 as well in case we are short.
Great So!
[For a Welsh git the Cork accent is getting better So]
If you want me to pickup and transport to Fowlers for Tuesday - just let me know :)
We really need to step up the pace on this!
We met in Fowlers tonight and divi'ed up the Sugar puffs (aka Terrified Wheat) to those there. Big thanks to Nigel for sorting this
Next meet for the cask ingredients is at the 44 on May 12th. See below for the updated list of who is still to collect.
Next Fowlers will be the 26th May and this really should be the last chance saloon to distribute ingredients as we need to get the brews on so we can re-cycle the cask.
So where are we?
1. Will_D: 22.5 L: Sorted
2. Partridge 20 L: Sorted
3. Nigel 23 L: Sorted
4. Cahalbrua 20 L: 1.5 kg flaked. Wheat, james yeast
5. Jacob 23 L: Sorted
6. Molc 20 L: 1.5kg flaked wheat, James' yeast
7. Pat 20 L-ish: 1.5 kg flaked wheat, (Pilsner sorted), James' yeast
8. Ratsathome 23 L: 1.5 kg flaked wheat, James' yeast
9. Simon 20 L: 1.5 kg flaked wheat, James' yeast
10. Jolley brewer 20 L: Sorted
11. DCBrewing: 20L: 1.5 kg flaked wheat, James' yeast
12. Seb 20L 1.5 kg flaked wheat, James' yeast
13. bigvalen 20L: Sorted
Note the yeast is another matter. There is a "grow off" going on at the moment to select the best strain. Yeast will be available in 2 weeks time (or so I am told)
So please make an effort to post up on the next 44 thread that you can come and pickup the grain!
After the sample of the sour last night I think I will put in an order for some fresh bugs. I'm building up some lacto for my own but it might just be easier to order a few vials of WHITE LABS WLP655 BELGIAN SOUR MIX for the barrel to be sure.
Will you be making any trip to the city over the next few weeks then nigel?
Not so sure about making a starter from the sour mix. Think that we should order few of those and put them into cask.
Are we planning on throwing in a range of different bugs.
I have some brett lambicus wlp653 i could build up.
That's what I was thinking.
No real plans to be in town any time soon. Why you ask?
Lets consider "Terroir"
According the never wrong Wikipedia: "Terroir can be very loosely translated as 'a sense of place,' "
So as the foremost brewing club in the NHC we certainly have a PLACE. Therefore we need our own, carefully guarded, soon to be patented, domain registered, Site of Special Scientific Interest, and all the rest!:
"NCB Bug Strain"
Lads - I have that yeast - about 2litres of it, ready to rock
It takes 24 - 36 hours to go from 200ml to 2000ml
so if you give me a couple of days notice I can have a very healthy 2l starter ready for ya.
I can all the ones above - no worries at all.
Sorry - but Im swamped until Sunday!!
I have a stirplate, so just need a sample of the yeast to grow. Ok to pick up at the meet on Tuesday along with the indegrients?
Sure!
I have about 2.5l ready to go as well.
Guys: P9 & N_C: see the latest thread for next Tuesday meet!
I was putting in an order today with THBC so added some nice fresh bugs to my order. We should be starting to brew next week hopefully. We can talk dates on Tuesday.
Yeah I'm going to do my brew the weekend once I get the bits and bobs, as I'm out of the country for the second half of June. Need to get it brewed and given to mr. cask. man early :)
I have 3 vials of WLP500 ready.
Add it to 2 litres of starter (2 liters of water and 200g DME), at around 22C.
Do this 48 hours before brewday.
Ok I have 12 tubes filled out. They will require starters but are looking nice and healthy.
Quote from: nigel_c on May 12, 2015, 10:08:23 AM
Ok I have 12 tubes filled out. They will require starters but are looking nice and healthy.
Great! No prob with yeast supply then :D
Anyone who got yeast of me last night should get it into a starter ASAP.
It was stretched a bit further then I was expecting to get yeast for everyone.
Try get it I to a 500 ml starter and then into a 1.5L in a few days if you can.
What f.g. should we be expecting for our individual batches before transfer? Probably pretty high with that mash temp?
Should be around 1.014 or so.
That yeast is taking a lot longer to grow up at the levels we have. Would recommend pushing back brew day a week to get the yeast where we need it to be.
How do you know how well the yeast growing is going? I did a 500 ml growth and was just about to decant and do the 1.5L for tomorrows brew.
I put on a wlp500 starter last night, so have loads to spare if someone wants some (cold crashed it a few hours ago). Should I hold off a brew until next weekend ?
Double batch done y-day with Seb.
43l fermenting already :)
I decanted and pitched to a larger starter and its going like the clappers now.
Plan on brewing during the week. If the yeast is good to go we should get the batches on and get this thing moving. When I do mine I'll pitch the sour mix into a few L of starter.
So time for a list.
Jacob & Seb. 43L
Total : 34 L
Just finished mine.
Jacob & Seb. 43L
Molc: ~20L
Total : 54 L
Corrected totals...
Jacob & Seb. 43L
Molc: ~20L
Total : 63L
Uh...I though the wheat I got in at the meetup the week before was flaked...it seems whole. I don't have a mill. Do I have a better quick option other than 'run it through gently on a mortar & pestle' ?
The wheat we went with was torrified. It's puffed rather then flaked. You could go do it that way or a bash of a rolling pin. It cracks up pretty easy.
Somedays, the brew gods want you to fail. I decided to try mill the 1.5kg of wheat with my mortar and pestle. Halfway through, I managed to break the marble pestle I've had for 15 years.
(http://images.tapatalk-cdn.com/15/05/19/a78d558bf31669f5dd543a9118170836.jpg)
Holy moley! I thought those things were unbreakable!
Quote from: bigvalen on May 19, 2015, 06:59:30 PM
Somedays, the brew gods want you to fail. I decided to try mill the 1.5kg of wheat with my mortar and pestle. Halfway through, I managed to break the marble pestle I've had for 15 years.
Between this and collecting bog mrytel you are a man who goes to serious lengths to get his brew on
Quote from: Jacob on May 17, 2015, 07:39:10 PM
Corrected totals...
Jacob & Seb. 43L
Molc: ~20L
Total : 63L
Ignore my incompetence. I blame fat thumbs on the train ;)
Also how in the hell did you break marble!
My wife wondered how I could break it too. I suppose I was in a hurry. Anyway, rolling pin worked, so I have 21l on, seemed to have an OG of 1.063 or so.
I plan on brewing tomorrow.
24 Litre @ 1.063
Jacob & Seb. 43L
Molc: ~20L
Simon: 24L
Bigvalen: 21L
Total : 108L
Had a call from Mark (Jolly) re. a stuck mash - any one else had mash problems from the terrified/flaked out wheaties?
Surprised at the higher mash temp. Just milled my grains now for brewing tomorrow. I normally recirculate with the chugger but I think I may go back to drain and pour back on top so not to put too much pressure on grain bed after hearing that.
well got finished at last,Mashed in at 75c held at 70c for 90 mins.Got a stuck mash, nothing moving wheat went like cement,Had to use a grain bag so i lost a few points ended up with 21 L at SG 1.055.
I recirculated with a solar pump to keep the high temp and it came out fine at 1.064 with 22L. Had to had 5.4kg pilsner malt to get that though - ye must be getting better effeciency
So was the torrified wheat supposed to be milled or treated like flaked grain?
I googled it and came up with conflicting answers so just milled them anyhow
I milled them and had no problems with mash.
My boil is on at the moment. Milled the lot and no problems at all.
The jolly fella was probably half pissed doing it ;D
Brew day done. Complacently uneventful. Boiled for 90 + mins to get to where I needed. Bucket is pretty full. Think its going to need a blow off tube.
Jacob & Seb. 43L
Molc: ~20L
Simon: 24L
Bigvalen: 21L
Nigel 25L @ 1.062
Total : 133L
I had a really slow sparge, not stuck, but...not happy. I assumed it was because I pestled some of the wheat, instead of just cracking it.
Brew day done. First brew on the GFR.
Completetly uneventful.
Jacob & Seb. 43L
Molc: ~20L
Simon: 24L
Bigvalen: 21L
Nigel 25L @ 1.062
Will 22L @ 1.065
Total : 155L
Just putting in my SG
Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L
Nigel 25L @ 1.062
Will 22L @ 1.065
Total : 155L
Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L
Nigel 25L @ 1.062
Will 22L @ 1.065
Jolley Brewer 21L @1.055
Total : 176L
Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L @1.063
Nigel 25L @ 1.062
Will 22L @ 1.065
Jolley Brewer 21L @1.055
Any ideas when we will be taking this to a cask ? I'm moving out of home in 2 or 3 weeks, so wouldn't be looking forward to transporting it more than once.
John: Realistically it will be towards end of June/Early July for filling.
if timing is a problem then once into secondary/tertiary drop it to someome nearbye!
I'm gone for the second part of June to "foreign parts", so July works perfectly for me. No rush though - I'm just going to throw it into a keg to condition until the cask is ready.
Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L @1.063
Nigel 25L @ 1.062
Will 22L @ 1.065
Jolley Brewer 21L @1.055
Rats 22L @ 1.060
Total : 198L
Nice. Were nearly there. So anyone else get the brew on over the weekend?
Who is left to brew?
Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L @1.063
Nigel 25L @ 1.062
Will 22L @ 1.065
Jolley Brewer 21L @1.055
Rats 22L @ 1.060
Pat 16L @ 1.071
Total : 214L
Rember: Meet up in Fowlers tomorrow!
Quote from: nigel_c on March 19, 2015, 11:07:57 PM
Sorry have been away for the last few days.
Bit or reading for anyone unsure what the plan is.
http://byo.com/videos/item/975-lambic-brewing
I'd suggest we brew 22ish liter batches to give 20 delivered to the barrel.
Beer :NCB Lambic 17d
Batch size. 22L
OG 1.067
If drops to 1.004 -6 will be an 8% beer. ( We can drop this is people prefer a lower % beer.)
Mash 90 mins @ 70c
The longer hot mash leaves the max amount of long chain fermentable sugars the bugs can feed on after initial fermentation.
Yeast. WLP500 would be ideal but it should not make a massive difference. US-05 should be fine.
Grain:
Pilsner Malt 5.00 Kg
Flaked Wheat 1.50Kg
The flaked wheat is also used for bug food later on.
Hops
Any hop to 5 IBU (the older the staler the better. Dig deep to the back of the hops stores.)
Bugs/Bacteria
So far it appears our beloved barrel is brettanomyces infected.
I have a sour ready to rack we can use to inoculate the cask but I'd prefer to let the base beer sit in the cask a few weeks before we add the bugs. This allows the brett to do its thing before the ph drops too much from the other souring bugs and should give the best result.
If people prefer we can get some WLP655 Belgian sour mix2.
Anyway, what do people think so far?
Is the wheat to be milled yes?
Yes
Cool, brewing her tomorrow
Going to keg tomorrow. Got mine to finish at 1.012
Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L @1.063
Nigel 25L @ 1.062
Will 22L @ 1.065
Jolley Brewer 21L @1.055
Rats 22L @ 1.060
Pat 16L @ 1.071
DCBrewing 19L @1.055
Total : 235L
Sorry lads -
really stupid question alert
but where is the recipe for this one ?
Quote from: Partridge9 on June 02, 2015, 05:58:41 PM
but where is the recipe for this one ?
Can't seem to figure out how to link a particular post, so quote time. I used 5.4kg pilsner, as I only get 70% efficiency, whereas Nigel seems to have his brew foo down to a tee :D
Quote from: nigel_c on March 19, 2015, 11:07:57 PM
Sorry have been away for the last few days.
Bit or reading for anyone unsure what the plan is.
http://byo.com/videos/item/975-lambic-brewing
I'd suggest we brew 22ish liter batches to give 20 delivered to the barrel.
Beer :NCB Lambic 17d
Batch size. 22L
OG 1.067
If drops to 1.004 -6 will be an 8% beer. ( We can drop this is people prefer a lower % beer.)
Mash 90 mins @ 70c
The longer hot mash leaves the max amount of long chain fermentable sugars the bugs can feed on after initial fermentation.
Yeast. WLP500 would be ideal but it should not make a massive difference. US-05 should be fine.
Grain:
Pilsner Malt 5.00 Kg
Flaked Wheat 1.50Kg
The flaked wheat is also used for bug food later on.
Hops
Any hop to 5 IBU (the older the staler the better. Dig deep to the back of the hops stores.)
Bugs/Bacteria
So far it appears our beloved barrel is brettanomyces infected.
I have a sour ready to rack we can use to inoculate the cask but I'd prefer to let the base beer sit in the cask a few weeks before we add the bugs. This allows the brett to do its thing before the ph drops too much from the other souring bugs and should give the best result.
If people prefer we can get some WLP655 Belgian sour mix2.
Anyway, what do people think so far?
Transferred mine to secondary today. Tastes nice. Like a sweet triple. Got a nice amount of creamy healthy yeast I plan on using for a westy 12 clone at the weekend hopefully. You know, Christmas is coming and all that. :)
I had to use WLP570 in mine as the starter from the 500 wasn't ready. It's come out nice and sweet, with a touch of pear to it. That should be ok in the mix right? What was your fg out curiousity?
With the high mash temp FG should be 1.018. Lots of malts for the bugs to get their teeth (or whatever they have) into.
I racked off my sour yesterday to Demi's and left a few liters behind in the carboy. Should be enough bugs there but I have last 2 vials of sour mix to go in as well. Racked 5L onto raspberry, 5L onto rhubarb and left 10L straight.
I'll bring along a sample to TOSH next Tuesday for people to try. It was in the carboy with bugs since last July/August so should give people an idea of what to expect down the line.
Hmm. Mine seems lower, 1.015 or so. Anyway, I stuck mine in a barrel. I don't have a CO2 tank to flush it though, so I'm relying on the dissolved CO2 to keep out oxygen for a few weeks. Hopefully the meet up will be reasonably soon.
Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L @1.063
Nigel 25L @ 1.062
Will 22L @ 1.065
Jolley Brewer 21L @1.055
Rats 22L @ 1.060
Pat 16L @ 1.071
DCBrewing 19L @1.055
Cahalbrua 19L @1.066 to 1.014
Total 252L
Quote from: Cahalbrua on June 14, 2015, 08:35:03 PM
Jacob & Seb. 43L
Molc: ~20L @ 1.064
Simon: 24L
Bigvalen: 21L @1.063
Nigel 25L @ 1.062
Will 22L @ 1.065
Jolley Brewer 21L @1.055
Rats 22L @ 1.060
Pat 16L @ 1.071
DCBrewing 19L @1.055
Cahalbrua 19L @1.066 to 1.014
Partridge 22L @ 1062
Total 274L
Lads Whats the story here are we not way over required amoun.
Right so is everyone done at this stage?
We HAVE to set a transfer date at the next meeting.
It's beginning to drag on again.
I'm done. Got about 23L (full corny, full demi-john)
Big time, I have heading on holidays in two weeks, dont want to leave that baby in the sitting room in this heat - it will grow legs and change the locks !
And that's before we hit it with a big smack of fresh bugs.
does there need to be just 1 transfer date or could we do two?
We can only do one, its not really fair on the host otherwise.
Our cask lives just outside Drogheda so one trip is better then two. We can accommodate people and try get the best day for most but it comes down to whenever out gracious host is free.
We can arrange drop off points for people who cant make it.
Fill a keg / drum and somehow it will make it up to its new home.
Ready when ye are.
Shall we just make a date on thread? Doodle poll?
Doodle sounds like the way to go , but we probably need to check with the host first, let him suggest two or three and then we doodle them. Pointless picking a day if he isnt about.
Next meet is in Tosh in 2 weeks (14th)
@James: Drop yours to me before ye go on holiers.
Also anyone who won't be around for the first couple of weeks try to arrange local storage!
Do we need to wait until the next meet to get the ball rolling on this? Sounds like we need to find out some dates from our host so we can start a Doodle.
Folks
Moved mine to secondary last night, it was at 1010. INFECTION. It tasted awful, the fermentator is old and stained. I didnt VWP clean it, and am paying the price.
, but its served its time and I am simply going to retire it!
Anyways, that batch - it would only ruin the barrel, sorry about that folks.
I'll drop two (Clean!) fermentors to Will if the empty is taking place in the next two weeks, one for me and one for Frank.
Sorry about that - luckily, I think there is plenty of fillers for the barrel this time around.
James
Ah crap. Sure we'll save you a bottle, in about a year or so.
Not sure when this is going in the cask..but if it's this weekend, I'm away (beating the shite out of Frenchies at Agincourt)...
Should I leave mine into someone ?
It's not going to be this weekend. Book some time for 09.08 (Sunday).
Quote from: bigvalen on July 21, 2015, 10:23:04 AM
Not sure when this is going in the cask..but if it's this weekend, I'm away (beating the shite out of Frenchies at Agincourt)...
Yarrrgh. A bit of disemboweling washed down with some tankards of mead no doubt.