crispyd

crispyd

crispyd

Member Since 9/6/2017
13 Recipes Created
3 Brew Sessions Created

New Recipe

Date Added Name
1/5/2019 He Aint My Brother He Aint My Brother
11/20/2018 Resistance Resistance
11/13/2018 Young At Heart v02 Young At Heart v02
10/20/2018 Even The Odds Even The Odds
9/22/2018 Decimal Fruit Porter Decimal Fruit Porter
6/16/2018 Black Out Black Out
5/12/2018 Afternoon Afternoon
4/21/2018 Manna Manna
3/17/2018 Rye Knot Rye Knot
2/18/2018 Hopfully Hopfully
12/2/2017 Knighty Knight Knighty Knight
10/28/2017 Autumn Bolter Autumn Bolter
9/6/2017 Young At Heart v01 Young At Heart v01
Date Added Name

Brew Session: Knighty Knight

crispyd 12/9/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Had issues with fermentation temperature. Using a heating element (aquarium style) in the fermenter, but temperatrure was a bit high at 24C, so the brew started frothing up and out of the airlock after about a day. I turned off the heating elemnt and removed it from the brew and resorted to a mini external heater (radiator style) to regulate ambient temperature. This resolved the frothing and the brew fermented as expected. Primary fermentation was a week. Removed trub from collection ball and ...

Brew Session: Autumn Bolter

crispyd 11/4/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

2nd brew - total contrast to first brew experience. Things went incredibly smoothly this time. Use of rice husks in mash and having an appropriate amount of grain for Grainfather meant the sparging was successful - no stuck mash. The resultant wort was more limpid and tasted very sweet and pleasant.pH measured was initially still on the acidic side so added 7.5ml Calcium Sulphate which brought the pH up to 5.0 to 5.2.Boil went well, started with 30 litres wort and ended with about 25 to 26 ...

Brew Session: Young At Heart v01

crispyd 10/8/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Had a real issue with the sparge - my mash had become very stuck. Was due to small grain bill used which required extra water to top up to level of top filter plate. But this extra water may have contributed to the stuck mash scenario. The sparge process had to be done painstakingly by squeezing the water through the porridge-like grain using the paddle. Should have taken 30 minutes but took 3 to 4 hours. Painful lessons learnt in my first brew - if using a small grain bill with Grainfather, ...

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