Leann Follain Brew Day Double batch double brewer.

[Beerbuddha]

Cheers Darren. All it needs now is some fancy temp control system. I will get back to that project soon 

[darren996]

Haha, no prob

[Hingo]

Nice work, must get a beefy Stout on soon

[mac2k]

Great write up, really enjoyed that. One of the best posts in ages...  Smashing setup. I'm tempted to document my next brew day to show how the other half live 

[Beerbuddha]

I was the other half not so long ago 

As it's on the forum I went the extra stretch and got some facts together. I will do another comparison next week and see what moves.

ABV is 5.32 instead of 6.2 target. No idea why
Diacytal is 0.1554 ppm
Acetaldyhe 0.7288ppm

[Will_D]

Diacytal is 0.1554 ppm
Acetaldyhe 0.7288ppm

How are you measuring these?

[Beerbuddha]

I am not a friend is measuring them in a lab. I explained I was posting a from grain to glass post and it would be a change to get scientific view of whats happening and the time scale it takes to happen rather than a taste test from unqualified person aka Me.

Retest next week and see how low numbers go and when they are below perceivable threshold for style beer I will transfare to keg. I also hope to get photos of beer under powerful microscope and see if there are any wild yeasts or bugs in there. All I'm the name of homebrewing fun.

Any other taught on tests let me know before I ask again. I might do ibu. Yeast from fermenter after transfare under scope and check same yeast three weeks later and see how many cells dead.

[molc]

I am not a friend is measuring them in a lab. I explained I was posting a from grain to glass post and it would be a change to get scientific view of whats happening and the time scale it takes to happen rather than a taste test from unqualified person aka Me.

Retest next week and see how low numbers go and when they are below perceivable threshold for style beer I will transfare to keg. I also hope to get photos of beer under powerful microscope and see if there are any wild yeasts or bugs in there. All I'm the name of homebrewing fun.

Any other taught on tests let me know before I ask again. I might do ibu. Yeast from fermenter after transfare under scope and check same yeast three weeks later and see how many cells dead.

A yeast count on the slurry for repitching would be cool to see!

[Beerbuddha]

We are thinking like homebrewers molc 

FG is 1.016 and OG 1.060
So I should get 5.8 +-
The lab says abv 5.32.

I did have a pilsner abv done months ago. Beersmith said 4.5 but abv was 6.2. There is no question the lab is wrong.

[Beerbuddha]

Bigger issue now. Brewday went perfectly as normal  :laugh:
Dave is reporting ashtray from fermenter. I gave some to the wife who is my approved taster.....when I said ashtray she said yes..so this is first time for me. There will be off flavors in fermenter and they will go but no idea or experience of ashtray.....any taughts

[johnrm]

Too high % dark grains?
Would it be tannic? What mash temp? Or mash time?

[CH]

Caraffa iii will do that over 5% and will disappear over time. Certainly worth your while also to look at your elements, I think you said you had rims seen elements burn wort locally as it can't dissipate the heat fast enough?

The cure is to get yourself some vanilla extract and pour a defined amount of beer in a glass then with a syringe add a couple of drops and mix until taste goes and then scale that up to a bottle size and then to batch. Be careful though a little goes a long way.

[Beerbuddha]

65 mash and 72 main conversion. Did protein rest. Not tannins but maybe too much dark grains. What is the threshold % that can give this off flavors ? Again might go as still at D rest but no experience with it.

[Beerbuddha]

Great info CH. I will check rims again also for scorching. Again no issues before but first for everything in no expert

[nigel_c]

I've gotten ashy from build up on elements. Perticurly with dark beers. I had to dump 40L of RIS that was heading to a barell because of it.