|1/5/2019||He Aint My Brother||Scottish Export||4.9 %||23 Liter(s)|
|11/20/2018||Resistance||Irish Stout||4.9 %||23 Liter(s)|
|11/13/2018||Young At Heart v02||Ordinary Bitter||3.8 %||23 Liter(s)|
|10/20/2018||Even The Odds||American IPA||5.9 %||23 Liter(s)|
|9/22/2018||Decimal Fruit Porter||English Porter||5.4 %||23 Liter(s)|
|6/16/2018||Black Out||Irish Stout||4.9 %||23 Liter(s)|
|5/12/2018||Afternoon||Ordinary Bitter||3.8 %||23 Liter(s)|
|4/21/2018||Manna||Dark Mild||3.4 %||23 Liter(s)|
|3/17/2018||Rye Knot||London Brown Ale||5.6 %||23 Liter(s)|
|2/18/2018||Hopfully||Ordinary Bitter||5.1 %||23 Liter(s)|
|12/2/2017||Knighty Knight||American Porter||4.9 %||23 Liter(s)|
|10/28/2017||Autumn Bolter||Strong Bitter||4.9 %||25 Liter(s)|
|9/6/2017||Young At Heart v01||Ordinary Bitter||3.6 %||25 Liter(s)|
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 ...
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 ...
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, ...