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First brew, for some time.

Post #1 made 12 years ago
by hashie
Well, hello all. I finally got a brew going last week after nearly 2 years without a brew.

I made my version of the Old Speckled Hen. So far so good.

I made it with grain that has been stored in airtight barrels for ... I think 3+ years and the yeast was a packet I still had in the fridge and was only 2 years past it's best before date.

Don't ask me for figures or measurements, as those that know me, know I don't take them.

I'm just glad that it all worked, as it used to, and the yeast is happily munching away on all of that lovely maltose.

I think I'll leave it in the fermenter for a couple of weeks, let it go slow and develop at it's own pace before kegging.

Will let you know how it goes.

Cheers
Last edited by hashie on 18 Jun 2013, 15:24, edited 2 times in total.
"It's beer Jim, but not as we know it."

Post #2 made 12 years ago
by Yeasty
Hashie

Your supposed to condition your beer "After" you brew it not before. :idiot: .

Glad to see you're back on your brewing horse :clap:

Yeasty
Why is everyone talking about "Cheese"
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Post #3 made 12 years ago
by PistolPatch
Yeasty wrote:Glad to see you're back on your brewing horse :clap:
I can't work out how we ever allowed him to get away with such a long break Yeasty :think:. BobBrew's has probably done 14 or 15 podcasts during that time :). Anyway, hashie, it is great to see this thread. I hope things have quietened down for you. Last time we corresponded, you were busier than a long-tailed cat in a room full of rocking chairs.

:P
PP
Last edited by PistolPatch on 18 Jun 2013, 19:28, edited 2 times in total.
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Post #4 made 12 years ago
by BobBrews
Welcome back hashie!

You have been missed! Someone must balance the forum from crazy radicals like PP. :argh:
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

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Post #5 made 12 years ago
by mally
Hashie - can you let us know if you can tell any differences with this brew compared to previous ones?

I am interested to know whether storage/old "gear" has as dramatic effect as is made out.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
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Post #8 made 12 years ago
by hashie
Thanks all, from what I have smelt and witnessed there is very little difference, so far. The proof will be in the drinking.

If there is to be a difference it will be in the yeast profile, it took 5 days to start to form it's alcohol inducing world. Also remembering that I pitched and am fermenting at 12°c
"It's beer Jim, but not as we know it."

Post #9 made 12 years ago
by hashie
Just a quick up date.

Just checked and the yeast is still actively fermenting at 9°c. At least another 7 days in the fermenter, I'd reckon.

For those interested, I pitched 11g of Danstar Nottingham yeast. Its details are as follows;
Product of - Denmark
Lot - 1007112102
Exp. - 03/11
"It's beer Jim, but not as we know it."

Post #10 made 12 years ago
by shibolet
welcome back, what type of yeast is it to be fermenting at 9C ?
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #11 made 12 years ago
by hashie
Thanks Shib.

It's Danstar's Nottingham, which is sold as an Ale yeast, but can be used at both Ale and Lager temperatures for diifferent style beers.

I like it as you still get the body of an Ale with the cold fermented goodness of a Lager, best of both worlds.
"It's beer Jim, but not as we know it."

Post #12 made 12 years ago
by Lylo
Hashie is this an experiment with ferm temps? Your recipe uses 16C as a temp and I have done it like this with good results. Just wondering if you have changed it or just trying something different.
AWOL

Post #13 made 12 years ago
by hashie
Yep, that'd be me, out there in goggles and long red rubber gloves playing with wort and yeast trying to see how it transmutes.

Nothing so sinister Lylo. Where I ferment is in an old creamery. The creamery, if you haven't seen one, is a small double bricked structure with internal dimensions of 4m x 2m x 2.5m. It is set ~1.2m into the ground and has a wide (6m) independent roof that ends 1m from the ground to keep out summer heat.
I use this as the temperatures are much more stable than in the house or the shed, but not as stable as a cellar, which I don't have.
Unfortunately, when I decided to brew this beer, it was right at the start of winter and we have now had a week of heavy frosts, dropping the temperature down to 9. It was 12 when I pitched.

Sorry, no mad experiment, just poor planning with, hopefully, interesting beer in the end.
"It's beer Jim, but not as we know it."

Post #15 made 12 years ago
by hashie
Just finished cleaning up after kegging and bottling this brew.

I ended up with a keg and 6 x 500ml bottles + a bit left over, maybe another 500ml. So ~24l finished.

It finished fermenting at 8°c and tastes wonderful straight from the fermenter.

I'll give it 2 weeks to carbonate (condition) in the bottle and then will have a better idea of how it is.

Looks promising so far.
"It's beer Jim, but not as we know it."

Post #16 made 12 years ago
by hashie
Had a go at the first bottle of this brew last night. It was just on 2 weeks old and had conditioned well. It poured with a lovely thick (dense) head of around 50mm in a pint glass, which was still there (50%) at the end of the glass. I had expected the beer to be a little watery like a lager, considering the fermentation temperatures, but it wasn't. It was big and robust like and English Ale should be. It had a big malty hit with just enough hops to keep it balanced but not bitter.
Very nice.
"It's beer Jim, but not as we know it."

Post #19 made 12 years ago
by balli1990
Hi.
Im really interested in brewing this beer and Im trying to scale it to my equipment but Iv never used an ingredient like golden syrup before.
Dose the OG in your recipe account for the amount of sugar added with the syrup or is that just the grains? So if i mash the grains and add the syrup at 5mins in the boil will I get an OG of 1.053? if so how do I account for this in the BIABacus, how much less grain do I use? I hope I'm making sense Ill attach my BIABacus file if that helps.

Cheers :)
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Post #20 made 12 years ago
by hashie
Hi Balli, I can't answer your questions re the BIABicus as I don't use the program, Some of the other more learned members should be able to help you.

The OG in the recipe includes the golden syrup and I add the syrup during the last 5 minutes of the boil, as it only needs to be dissolved into the wort.

Good luck.
"It's beer Jim, but not as we know it."

Post #21 made 12 years ago
by Hints
balli, below is a Master file* for hashie's Old Speckled Hen. During the pre-release period try to only post your BIABacus files and questions in the dedicated threads so as your questions don't get lost. If you have any questions on the file below, this thread is always a good one to get you sorted.

Soon things will become a little easier.

[Please note that Hints does not reply to direct questions.]

* File also copied to first post of Old Speckled Hen thread.
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Last edited by Hints on 17 Jul 2013, 18:45, edited 2 times in total.
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