My 1st brewday will be next week

[Tiger Ed]

Hi all
       As the topic says after finally finishing and testing my Heath Robinson All Grain equipment I am ready to brew next weekend. Its going to be a British Bitter using Danstar Nottingham Ale yeast ABV 4.3%, 35 IbU's and a SRM 0f 14.3, that is if I hit my estimated efficiency of 70%. I Just wanted to ask if anyone had any advice to stop any disasters and also how long I should leave after fermentation stops before batch priming and bottling.   All advice gratefully received   Eddy

[johnrm]

Hi Ed,

Much like skydiving, there are only so many checks you can do, and then you take the plunge!

Step through the process, make sure you have all your equipment close to hand on the day.

Sanitise.
Patience.

As for when is it done, depends on OG, ordinary bitter is going to be around 1.040 on the high end so should be done in less than a week.
As with any beer, check for 3 consistent gravity readings 3 days in a row, then you know its done.

Good luck!

[Tom]

Good luck with the brew. How Heath Robinson are we talking? Going to need to see some pics.

Only suggestion I have for you is ditch the Notty. Boring as f**k. You've a week to source a better yeast!

[itsclinto]

Its always good to note of everything as you go (temperature of the water pre and post mash, amount collected, pre boil volume, etc.).  It makes it easier the next time around

[Will_D]

If your system is anyway complex (i.e Valves, Quicks disconnects, pumps. temperature probes, electronics etc) then its always a good idea to brew a batch of water.

Just use water in the correct amounts and no other ingredients. It will show up leaks, missing bits of kit and also give you some rough times as to how quickly to get to mash temperature, how quick to boil and how quick to cool.

Good luck.

[Tiger Ed]

Thanks for all the advice lads.
My system is to be honest not too Heath Robinson, but it is home made and certainly not state of the art. I have a recirculating cool box mash tun stuffed to the gills with aluminium foil insulation, it has a full false bottom and a temp controlled heat exchanger, home made 30ltr plastic boiler, copper wort chiller and std plastic 30ltr fermentation bucket. I have also converted a fridge to work as a fermentation fridge. As to changing my yeast I'm afraid due to e5/e6 postage on everything I order its not going to happen this time but I will take it on board (suggestions on better yeast and why its better would be gratefully appreciated)    Thanks Again   Eddy

               

[Oh Crap]

Thanks for all the advice lads.
As to changing my yeast I'm afraid due to e5/e6 postage on everything I order its not going to happen this time but I will take it on board (suggestions on better yeast and why its better would be gratefully appreciated)

               

Ring the homebrew company and they will charge JUST postage (€1) to send out a pack of dried yeast...US-O5 or Nottingham should works for you...

[Tom]

Your system sounds great! RIMS or HERMS, then? Thought about doing that, but since I only really brew bitters it seems overkill.

As Oh Crap mentioned, our friendly neighbourhood homebrew shop will post you out a sachet of yeast no bother. However, I'll disagree with his yeast suggestions. For a bitter I'd go with something flavourful from, given the dry yeast options, Mangrove Jacks. US05 and Notty are too clean for a bitter, and you'll be left with a boring pint. S04 tastes really poor, to me, except maybe in a really dark beer.

Just had a look at what HBC have, and the MJ list is a bit crap for bitters (MJ have more), and the only go-ers seem to be Empire or West Coast. If you're intent on using the Notty, mash high, or you'll be left with no flavour.

[delzep]

There's a dry esb yeast that meant to be close to fuller's yeast that you can buy

[Tom]

There's a dry esb yeast that meant to be close to fuller's yeast that you can buy

A good suggestion. I've used it, and it's lovely. Struggles to clear without help (gelatin), or long, closed secondary. You may want to consider adding 10% sugar to your recipe to get the TG down. Still got time to order, Tiger Ed!

#BittersRule

[Pheeel]

My only advice is don't drink on the job. It'll take twice as long and you're bound to screw something up!!

[Oh Crap]

My only advice is don't drink on the job. It'll take twice as long and you're bound to screw something up!!

Nah don't mind that NEVER happens 😂😂🍻🍻

[Tiger Ed]

Ok. I think its about time for an update. The plan was to have my 1st brewday last Saturday but life got in the way (You know how it is) and it ended up being Wednesday.
Everything went really well apart from the false bottom in the mash tun, lucky enough I had secondary filters under it so it wasn't too much of a problem.
I hit my estimated pre boil gravity of 1032 but I missed the estimated OG of 1043 getting 1041 I think that was because I ended up with 21ltrs not 20ltrs after the boil. I used Hop pellets and as advised just through them in to the boiler at the prescribed times along with 1/2 a Whirlfloc tablet 10 mins from the end of the boil this meant I finished with a lot of debris at the bottom so lost 3ltrs only transferring 18ltrs to the fermentor, maybe I should have used a hop bag. 
I stuck with the Nottingham Ale yeast and it when mad until last night (Friday) then slowed right down to almost a stop so about a hour ago I took a FG reading and it was 1012 not the estimated 1009. So that should give me an AVB of 3.81% if it stays like that,not bad but I am disappointed in not hitting my numbers. I will take another reading tomorrow. I dont know my efficiency as I dont know how to work it out.          Bye for now Eddy

[Oh Crap]

Wednesday to Friday this week? It ain't done. Personally I like to let it sit for 2 weeks then check final gravity. Do take a measurement today then wait because you will drive yourself mad 🤓
The yeast will finish up any residual sugars and clean up after themselves, very good manners. That will result in cleaner beer.
We all know how hard it is the first time so try to leave it alone. It will thank you in the end.
By the way what temp did you ferment at?

[Tiger Ed]

Thanks for your reply I will leave it alone for another week then take another reading.  fermentation is at 20c