Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - Hand of Dom

Pages: [1] 2
Yeast and Fermentation / Wy1318 stall
« on: July 02, 2017, 10:30:36 AM »
I brewed a pale ale last Saturday, with a starting gravity of 1.056. I pitched a shaken not stirred starter, started fermentation at 18c for 3 days, then lifted to 22c over 2 days. I took a gravity reading today, and it was 1.024. I've lifted the temp to 23c and given the bucket a swirl.

This is the fourth generation of this yeast, harvested each time from an overbuilt starter.
I did 30mins at 62c, 30mins at 71c, and a 75c mashout.

Does anyone have additional suggestions on what I could do to get this nearer the 1.012 fg I'd been shooting for.

Sent from my iPad using Tapatalk

Beer Recipes / Pale ale recipe critique
« on: June 06, 2017, 09:38:52 AM »
I'm planning on making a pale ale for my next brew, this is a style I've drunk a lot of recently, but not had a great deal of experience brewing.  I typically don't like those mouth puckering high IBU beers, but do like a lot of hop flavour/aroma.

SG - 1.055
IBU - 53
ABV - 5.7%

Malt bill

4.25kg low colour Maris Otter
0.5kg Munich
0.25kg Crystal 50L


5g Magnum 60mins

30g Mosaic hop stand 20mins
25g Galaxy hop stand 20mins
30g Amarillo hop stand 20mins
25g Azacca hop stand 20mins
28g Rakau hop stand 20mins

25g Mosaic dry hop 4days
30g Galaxy dry hop 4days
30g Amarillo dry hop 4days

Yeast - Wy1318 London Ale 3

SO4/Cl balance 150/100

Please feel free to suggest changes in anything to do with the recipe (I do wonder whether the hop bill is a little too complicated).  I'm not sure whether to dry hop in primary (I have never done a secondary), or whether to dry hop in keg.  If keg hopping, should I allow it a couple of days at room temp before I start carbonating it.

Kegging and Bottling / Quick pressure question
« on: May 17, 2017, 12:46:22 PM »
I've recently started kegging my beer (1 so far), but have a query regarding the pressure.  Say I carbonate my beer to 2.5vols of CO2 at 14psi (6c temp), should I be maintaining this pressure for serving? 

Yeast and Fermentation / Mangrove Jacks French Saison strain
« on: April 20, 2017, 03:04:16 PM »
Has anyone used it?  How does it compare to Belle Saison or WY3711?

I'm planning on making Drew's Springtime in Amarillo saison, and whilst I can source the the MJ yeast at my LHBS, I'd have to order online for the WY3711.

Commercial Beer Reviews / Stone IPA's
« on: January 03, 2017, 02:04:52 PM »
Over the xmas period, I managed to find somewhere in the UK that stocked Stone beers, so bought one each of the Session IPA, the standard IPA, and the Double IPA.  So far I've consumed the Session and that standard IPA's.

The Session IPA, I really liked, plenty of hop flavour and aroma, and thought they nailed the bitterness at the perfect level for my palate.

I tried the standard IPA the next day, expecting great things after the session had gone down so well.  Got to say I was disappointed.  There was little aroma in comparison, and was a little too bitter for my palate.  It reminded me why I'd stopped drinking american IPA's a couple of years ago.

I'm looking forward to trying the double IPA, as having read the brewery blurb on it, it sounds much closer to the session IPA, tastewise.  I'll report back with my opinions, once I've drunk it.

Ingredients / Bru'n Water question
« on: November 01, 2016, 10:04:09 AM »
I've been using a Bru'n Water for about 9 months, using the water quality figures provided by my local water company.  I've recently bought a salifert alkalinity test kit, and am hoping to use this for the first time on my next brew.  The question I have is for the pH value, should I use the suggested value of 8 (if I don't know the water pH), or should I use the average pH value of 7.7 that I've been using thus far?  I don't have a pH meter to take an actual reading.

Yeast and Fermentation / WLP540 - Slow attenuation?
« on: October 08, 2016, 09:02:09 PM »
I brewed a Rochefort clone last weekend, came in low on my gravity at 1.068.  Took a gravity sample earlier today, which came in at 1.024.  It's been fermenting for 7 days so far, at 19c/66f.  I've never used this yeast before (use WLP530 on my previous attempt at a Rochefort), so was wondering whether this is normal and I should just leave it going, or should I attempt to rouse it and maybe boost the temperature a little.

Ingredients / Dehusked Carafa - Rochefort clone
« on: September 26, 2016, 08:37:32 AM »
I'm planning on brewing a small batch of the Hermann Holtropp Rochefort clone this weekend, but have realised that I don't have any Carafa special I.  I do have special II and III.  Rather than having to order some, am I right in thinking that I could just use a smaller quantity of the II or III to produce the same colour addition?  Given that it only uses 50g to begin with, I can't see that being a problem.

What does the hive mind have to say on this?

Beer Recipes / My attempt at one of these NE IPA's
« on: September 04, 2016, 10:16:27 AM »
For my most recent brew, I thought I'd have a go at one of these NE IPA's which caused a bit of discussion on here.  I admit that I've not actually tried one, but the descriptions I've read of them, sound like something I'd like to try.  My target for the brew was to produce a beer that had big hop aroma/flavour, full mouthfeel, soft bitterness, and come in at a session ABV. 

Batch size 19L (5 US gallons)
SG 1.049
IBU 30

Belgian pale ale malt 65%
Flaked oats 15%
Wheat malt 10%
Torrified wheat 7%
Carapils 3%

Mashed at 68c (154F) for 90mins
Water treated for 5.4 mash pH, Ca - 130, Cl - 195, SO4 - 64

60 minute boil
Magnum - 60m for 30IBU
25g each of Citra, Amarillo, and Galaxy added for a 60 minute hopstand at 80c
25g each of Citra, Amarillo, and Galaxy dry hopped for 14 days, at 7 days into fermentation

Fermented with WY1318 (starting at 18c/64f, gradually upping to 23c/73f, final 3 days will be cold crashed to 4c/39f for bottling).

Does anyone think I've made any massive errors with this approach?  Am I likely to end up with a beer that meets my planned criteria?

Yeast and Fermentation / WY1450 - a couple of questions
« on: May 14, 2016, 11:49:37 AM »
I've used this yeast for the first time last week in a pale ale, and have a couple of questions:

Fermenting at 18c/64f, how long should I expect this to take ferment out 19L of 1.055 wort?

Having never actually tasted the results of the yeast, but having read the descriptions of it, it sounds like a good yeast for a mild.  My alternate yeast for the beer would be WLP005, what would people recommend?

All Grain Brewing / Water chemistry - measuring out acids
« on: May 10, 2016, 08:11:07 PM »
I've only recently started treating my water, and from reading threads on here and elsewhere, I'm reasonably happy with the theory of it, where I'm having a little more difficulty is in the practice.  Specifically measuring out the acid doses.  I bought a jeweler's scale to measure out the salts accurately, but I'm not doing so well with the acids.   The only food grade acids I can find are lactic and phosphoric, both in highly concentrated form (88% and 85/80% respectively).  Using Bru'n Water I'm often being told to add say 2.1ml to my mash water, and 0.9ml to the sparge.  I've got a 5ml syringe that I'm trying to use, but it's only marked with gradations to 0.2ml, which leaves me estimating those odd numbered doses. 

How do you guys accurately measure acids out? (does it matter that much?)  Should I try diluting the solution first, and then measuring that?

Beer Recipes / Pale Ale - help required with hop schedule
« on: April 24, 2016, 12:25:40 PM »
My next brew will be a pale ale which is a beer I haven't made before (since moving up from kits).  I'm reasonably happy with my malt, but I'm not really sure what to do with the hops.  I've included my grist below, as well as a list of the hops I've got available to me.  Please could I have suggestions on hop combos (with timings if poss).  Batch size will be 19L (5 US Gal).


MO 75%
Munich 22%
Carapils 2%
Carafa 3 1%

Hops available:

Magnum 70g
Pacific Gem 50g
Citra 100g
Nelson Sauvin 50g
Falconers Flight 70g
Apollo 50g
Mosaic 90g
Cascade 20g
Simcoe 30g

I've also got other things like Saaz and Goldings, but didn't want to use them in this beer.

I had initially thought to use the Pacific Gem for bittering, a combo of  Cascade & Mosaic at 15m, Cascade & Simcoe at flameout, and Mosaic & Simcoe dry hopped.  Never really dry hopped before, so I'm not sure how much to use (probably don't have enough Simcoe for flameout & dry hop seeing the quantities people seem to use on here).

Yeast and Fermentation / WLP005 - Underattenuating?
« on: April 02, 2016, 12:52:10 PM »
I've had a smoked porter in the brewfridge for that past fortnight.  Fermented at 18.5c for the first 6 days, before upping to 20c for the last 7 days.  The SG was 1055, and it's got down to 1024.  This works out as about 55% attenuation, which is rather lower than I was expecting (was hoping for it to reach 1018).  Grain bill was as follows, and was mashed at 69c for 60mins:

50% Maris Otter
20% Rauchmalt
10% Flaked Oats
5% Biscuit
5% Carafa 3
5% Roasted Barley
5% Brown malt

I'm going to give the bucket a gentle swirl to try and rouse the yeast, but is there anything else I can try to get it going.

Beer Recipes / Ambitions for this year
« on: March 24, 2016, 11:11:57 AM »
Now I am into my second year of AG brewing, I've decided to alter my approach from a scattergun attempt to clone my favourite beers, to trying to master a few basic styles that I really enjoy (which I can then experiment with at a later date).  The styles I'm looking to tackle this year are:

Porter/Stout - I've made 2 of these so far this year, with decent success, and so am pretty happy with this style.

Saison - One of my favourite styles of beer, but one with which I have had patchy results.  I have not had the opportunity to attempt one since I got my brew fridge, but will be attempting again as my next batch.

Belgian strong dark - I'm reasonably happy with this style.  Hermann Holtrop's Rochefort recipe works well for me, so I think I will just stick with this.

Hoppy pale ale - I love the taste/aroma of fresh hops, but really dislike those mouth puckering ridiculously bitter examples. 

Would people mind offering me recipe suggestions for these styles? 

All Grain Brewing / Bru'n Water - incomplete water values
« on: February 28, 2016, 04:52:30 PM »
I've obtained details of my water quality from the water co., but it doesn't appear to cover all of the values listed in the Bru'n water spreadsheet:

Sodium: 28.81mg Na/l
Calcium as CaCO3: 85.42mg/l
Iron: 21.30 ug Fe/l
Sulphate: 63.62 mg SO4/l
Chloride: 28.86mg Cl/l
Nitrate as NO3: 06.62mg NO3/l
Nitrite: 0
Fluoride: 0.43mg F/l
Alkalinity as CaCO3: 55.52 mg CaCO3/l
PH: 7.66

We do not measure for Potassium, Bicarbonate or Carbonate within the supply.

They also appear to have not included the Magnesium value.  I have seen that, reading the comments on the spreadsheet that Carbonate and Bicarb values can be estimated, and Potassium ignored.

I have a value from when they provided this last year (there have been measured variances from last year on other values)  This was 25.42 mg/l as CaCO3, and Calcium 90.19 mg/l as CaCO3 (most values are slightly down on last year, only nitrate is up).

How big an issue is the missing Magnesium value?  Could I use last year's figure and not end up way off with my additions/pH? 

Pages: [1] 2