Tog Brewday Dec

[Shane Phelan]

the only thing i have that would be portable is my mash tun, i think i have a few 200 or 300g of crystal 60

If you bring your mash tun I can bring a fermenter and kettle.

[Shane Phelan]

I have some banged up corny's that we could look at and try to get ready for use! It would be good to get these up and ready for use as club corny's?

We are going to brew some sort of pale ale 2moro for TOG and we will take it out of the fermenter in Janurary. Are you offering up that corny to store the brew once it has come out of the fermenter? We can cobble together parts from other places to at least get a basic picnic tap set-up going.

[beerfly]

Ok, turns out the mash tun nicely holds all the vials I'm bringing too

[Shane Phelan]

ok Great!So I'm brining kettle, chiller, fermenter, I also have 5kg of grain and some hops. 

Code Select Expand

Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 27.25 l
Post Boil Volume: 23.75 l
Batch Size (fermenter): 20.00 l   
Bottling Volume: 18.00 l
Estimated OG: 1.054 SG
Estimated Color: 8.2 SRM
Estimated IBU: 39.8 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.00 kg               Pale Malt, Maris Otter (3.0 SRM)         Grain         1        94.3 %       
0.30 kg               Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         2        5.7 %         
20.00 g               Centennial [10.00 %] - Boil 60.0 min     Hop           3        23.1 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        4        -             
50.00 g               Columbus (Tomahawk) [14.00 %] - Boil 5.0 Hop           5        14.6 IBUs     
50.00 g               Saaz [3.00 %] - Boil 1.0 min             Hop           6        0.7 IBUs     
30.00 g               Centennial [10.00 %] - Boil 1.0 min      Hop           7        1.4 IBUs     
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         8        -             


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 5.30 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 16.32 l of water at 72.1 C          65.6 C        75 min       

Sparge: Fly sparge with 18.74 l water at 75.6 C


That is a recipe based on what I have, I don't have the yeast and I think it needs a little extra in addition to the 300g of crystal from Ronan. I have also added a potential water treatment approach based on TOG's water profile.

[Shane Phelan]

Our "fermentation chamber" in TOG, I see no reason why we couldn't put combined heating and cooling into that space and get a basic level of temperature control. Only potential source of unwanted heat could be the oven though the side of the press.



Going to keg that at the next brewday. Ronan was saying that he plans to plan up to 3 months ahead with both brew days and tastings so there wont be any more ambiguity as to who is brewing, what and when.

[Shanna]

Our "fermentation chamber" in TOG, I see no reason why we couldn't put combined heating and cooling into that space and get a basic level of temperature control. Only potential source of unwanted heat could be the oven though the side of the press.



Going to keg that at the next brewday. Ronan was saying that he plans to plan up to 3 months ahead with both brew days and tastings so there wont be any more ambiguity as to who is brewing, what and when.

I have some insulated foil I could give you to insulate the side of the press to reflect the heat away from the chamber.  You have also given me an idea of what to do with the left over wardrobe sitting in my garage.

Shanna

[Shane Phelan]

Yeah that would actually be perfect for the job, as you can see from the photo, we wouldn't need much!

[Shanna]

Will cut you a Square metre and bring it with me the next time I am gong in. Can't believe it's a year since did that brew day in tog

Shanna

[Shane Phelan]

Thanks Declan! Yeah the year flew!

TT

[Ash]

Looks like things went well guys. I had planned on going to this, well I did go but I turned up on Sunday like a tool!! If only I had bought an advent calender.

[Dr Jacoby]

Maybe I'm being cynical here but I'd recommend sticking a sign in there somewhere warning people not to lift the lid or move the bucket etc. Some vague message about the threat of spoilage would do the trick I reckon.

We could also line the inside of the press with styrofoam for added heat control.

[Shane Phelan]

It should be fine, people in there are generally quite good for leaving other peoples stuff alone. There are projects lying around all over the place and no one goes near them.

[Shane Phelan]

Was talking to Bruce at the shindig last night and he was telling me about his old Aussie homebrewclub. They used to meet up once a year and calibrate all their thermometers. One person would have a really expensive industrial calibrated thermometer and they would all put them into the same container together.

I thought it was a great idea, I will see if I can find a good calibrated thermometer in the university and I could bring it to the TOG meets and if anyone wanted to check their thermometer then they could do so.

[Will_D]

They used to meet up once a year and calibrate all their thermometers. One person would have a really expensive industrial calibrated thermometer and they would all put them into the same container together.

I bet thats not all they calibrated!

A few pints as well for the tast-bud calibration

[beerfly]

taste-bud calibration should be mandatory