Otto Von Blotto Posted January 19, 2019 Share Posted January 19, 2019 Brew day done. Cube just chilling in the pool after being filled with 80+ degree wort 7 3 Link to comment Share on other sites More sharing options...
Pezzza Posted January 19, 2019 Share Posted January 19, 2019 35 minutes ago, Otto Von Blotto said: Brew day done. Cube just chilling in the pool after being filled with 80+ degree wort Thanks for the drain-lift-squeeze advice. No sparge would simplify things. Good to see the pool being made useful! 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 19, 2019 Share Posted January 19, 2019 Well we swim in it too The whole idea of BIAB is no sparge. Doesn't mean you can't do it, but it's not really a necessary step in the process like it is with a traditional multi vessel system. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 19, 2019 Share Posted January 19, 2019 Right. Sounds good. Will simplify things fer sher. So the cube in the pool is not so much of a cold crash but rather a cold splash 1 3 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 19, 2019 Share Posted January 19, 2019 Just a method to get it down under 80 degrees quicker than leaving it sitting around at ambient really haha 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 19, 2019 Share Posted January 19, 2019 Absolutely. And the best use of the pool yet!!! With all the hard work of maintaining these things it is good to put it to good use ; ) Luv the photo.... Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 19, 2019 Share Posted January 19, 2019 Czech Pilsner with subtle notes of chlorine and urine 4 Link to comment Share on other sites More sharing options...
Pezzza Posted January 19, 2019 Share Posted January 19, 2019 8 minutes ago, PaddyBrew2 said: Czech Pilsner with subtle notes of chlorine and urine Hopefully fluid is neither entering nor leaving the vessel ; ) Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 19, 2019 Share Posted January 19, 2019 Haha of course. I jest Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 19, 2019 Share Posted January 19, 2019 yeah it's fully sealed. Took it out after an hour anyway, at a guess it was around 55-60 degrees. A lot cooler than it would have been if I'd just left it sitting there. Link to comment Share on other sites More sharing options...
The Captain!! Posted January 19, 2019 Share Posted January 19, 2019 1 hour ago, Otto Von Blotto said: yeah it's fully sealed. Took it out after an hour anyway, at a guess it was around 55-60 degrees. A lot cooler than it would have been if I'd just left it sitting there. That’s exactly what I do. Never really leave it overnight or anything, just get it cool quickly 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 19, 2019 Share Posted January 19, 2019 19 minutes ago, The Captain1525230099 said: That’s exactly what I do. Never really leave it overnight or anything, just get it cool quickly Yeah, I probably won't do it every batch though, just the ones like that with the cube additions and/or heavily late hopped. Some styles won't need it like stouts and porters, could probably skip it with my lagers and red ale as well since they've been designed around the "traditional" no chill method and I don't think pool chilling will improve them. 1 Link to comment Share on other sites More sharing options...
elLachlano Posted January 19, 2019 Share Posted January 19, 2019 4 hours ago, Otto Von Blotto said: Brew day done. Cube just chilling in the pool after being filled with 80+ degree wort My fav photo of all time on this forum! You got it made OVB! 3 Link to comment Share on other sites More sharing options...
tja1980 Posted January 19, 2019 Share Posted January 19, 2019 Mother of god... what am I seeing Tristan Link to comment Share on other sites More sharing options...
Worthog Posted January 19, 2019 Share Posted January 19, 2019 12 hours ago, Otto Von Blotto said: Yeah, I probably won't do it every batch though, just the ones like that with the cube additions and/or heavily late hopped... Hey Kelsey, can you tell us when and how you add cube hops, how do you keep the dregs out of your cube, how soon after addition do you chuck the cube in the pool? Cheers Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 20, 2019 Share Posted January 20, 2019 Hey mate, the cube hops go in before the wort. I usually weigh them out and put them in the cube after the last boil addition, then weigh out the flameout addition. Once the wort is ready for transfer it goes in as normal. I lie the cube on its side to get hot wort into the handle, for about 10-15 minutes then throw it in the pool for an hour. I keep the crap out by making enough wort to fill the cube without allowing the kettle trub in. A tiny amount gets in, it's unavoidable, but it's certainly not in an amount that would lead to issues later on. I've been experimenting with whirlpooling the last couple of batches, but I want to get a stainless bowl and cut the bottom out, so I can use it as a barrier between the trub and the tap outlet, the plan being that the whirlpool will result in the trub settling inside the bowl. 1 1 Link to comment Share on other sites More sharing options...
The Captain!! Posted January 20, 2019 Share Posted January 20, 2019 13 hours ago, Otto Von Blotto said: Yeah, I probably won't do it every batch though, just the ones like that with the cube additions and/or heavily late hopped. Some styles won't need it like stouts and porters, could probably skip it with my lagers and red ale as well since they've been designed around the "traditional" no chill method and I don't think pool chilling will improve them. Exactly what I do. My stouts and darker beers don’t get this treatment but the hoppy beers do. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 20, 2019 Share Posted January 20, 2019 I've done two batches so far this year, one last Monday and the other Saturday just gone. Both are in cubes at the moment waiting for the fermenter to be free. The first is an English style ale but with Centennial for hopping. Water treatments on both batches are based on using 36L distilled water for the strike water. Both batches were "pool chilled"; left them on their side for 10-15 minutes then into the pool for an hour or so.Water Treatment 7.00 g Calcium Chloride (Mash) Water Agent 2 - - 6.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - - 4.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - - 1.00 g Baking Soda (Mash) Water Agent 5 - -Grains 4.000 kg Gladfield Ale Malt (6.0 EBC) Grain 6 82.0 % 2.61 L 0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 7 10.2 % 0.33 L 0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 8 4.1 % 0.13 L 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 9 2.0 % 0.07 L 0.050 kg Caraaroma (Weyermann) (350.7 EBC) Grain 10 1.0 % 0.03 L 0.030 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 11 0.6 % 0.02 LMashed for 70 minutes at 64C, 15 minutes at 72C, mash out 78CHops 25.00 g Centennial [10.00 %] - First Wort 75.0 min Hop 12 28.2 IBUs - 20.00 g Centennial [10.00 %] - Boil 10.0 min Hop 13 7.1 IBUs -75 minute boilYeast 1469 West Yorkshire Ale, fermented at 20C.The Stats Est Original Gravity: 1.0459 SG (measured same) Est Final Gravity: 1.0110 SG Estimated Alcohol by Vol: 4.6 % Bitterness: 35.3 IBUs Est Color: 20.3 EBC Saturday I brewed this pale ale as a sort of leftovers brew but also to do a hop combo. There will be a dry hop and a keg hop for this batch, just not listed in the brew day recipe.Water Treatment 6.69 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 5.22 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - - 3.89 g Calcium Chloride (Mash) Water Agent 4 - - 3.35 g Salt (Mash) Water Agent 5 - - 2.42 g Chalk (Mash) Water Agent 6 - -Grains 4.500 kg Gladfield Ale Malt (6.0 EBC) Grain 7 83.3 % 2.93 L 0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 8 9.3 % 0.33 L 0.300 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 9 5.6 % 0.20 L 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 10 1.9 % 0.07 LMashed at 65C for 75 minutes, 72C for 15 minutes, mash out 78CHops 7.00 g Cascade [6.80 %] - First Wort 75.0 min Hop 11 5.2 IBUs - 20.00 g Rakau (Alpharoma) [10.50 %] - Boil 10.0 min Hop 12 7.2 IBUs - 10.00 g Vic Secret [15.50 %] - Boil 10.0 min Hop 13 5.3 IBUs - 10.00 g Waimea [15.90 %] - Boil 10.0 min Hop 14 5.4 IBUs - 20.00 g Vic Secret [15.50 %] - Steep/Whirlpool 10.0 min, 90.2 C Hop 15 5.3 IBUs - 15.00 g Rakau (Alpharoma) [10.50 %] - Steep/Whirlpool 10.0 min, 90.2 C Hop 16 2.7 IBUs - 10.00 g Waimea [15.90 %] - Steep/Whirlpool 10.0 min, 90.2 C Hop 17 2.7 IBUs - 15.00 g Rakau (Alpharoma) [10.50 %] - Steep/Whirlpool 5.0 min, 90.2 C Hop 18 1.5 IBUs - 15.00 g Vic Secret [15.50 %] - Steep/Whirlpool 5.0 min, 90.2 C Hop 19 2.2 IBUs - 15.00 g Waimea [15.90 %] - Steep/Whirlpool 5.0 min, 90.2 C Hop 20 2.2 IBUs -75 minute boil5 minute steep hops are cube hopsYeast 1056 American Ale, fermented at 18C.The Stats Est Original Gravity: 1.0509 SG (measured 1.0519) Est Final Gravity: 1.0104 SG Estimated Alcohol by Vol: 5.3 % Bitterness: 39.7 IBUs Est Color: 16.1 EBC Cheers Kelsey 6 Link to comment Share on other sites More sharing options...
Beerlust Posted January 20, 2019 Share Posted January 20, 2019 On 1/19/2019 at 5:34 PM, Otto Von Blotto said: Brew day done. Cube just chilling in the pool after being filled with 80+ degree wort Your cube should probably spend a bit more time pool side on the banana lounge working on the tan. It's looking a bit pale. Cheers, Lusty. 2 3 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 20, 2019 Share Posted January 20, 2019 I forgot to mention also with the second brew, I threw equal amounts of gypsum and cal chloride into the boil a few minutes in. I'd read about doing this recently to lower the pH a bit to assist the hot break to form bigger clumps and it certainly had that effect. Next item on the to buy list other than more perc and another sack of ale malt is a stainless steel bowl, which I'll cut the bottom out of. At the end of the boil it will go in upside down, the idea being that when I whirlpool the wort*, all the crap settles inside it, keeping it away from the tap outlet as much as possible. *I've started doing this again since I've had the pulley system, as it allows me to remove the hop sock/spider to drain after the boil or flameout hops have had 10 minutes to steep. It holds a fair bit more wort than I expected it to actually. I give it a good squeeze as well, then take it away and whirlpool, pop the lid on and rest it for 15-20 minutes to allow settling, then drain. Link to comment Share on other sites More sharing options...
Spudley Posted January 21, 2019 Share Posted January 21, 2019 I got busy yesty and bottled the Stout that I brewed , bottomed out at 1013 gravity, 6.3% abv and all went into Glass bottles, 21 Long necks, 18 stubbies and put away for a few months ready for winter. So quick clean and sanitise of the FV and out came a Mexican Cerveza 1kg LDM 200GM Dex 200GM Carapils grain steeped and 50GM Crystal 25GM Galaxy boil for 10 Recipe calls for another 25gm Galaxy dry hoped on day 5 but thinking of changing this to Citra. Does these hops go well together ?? Cheers Spud 2 Link to comment Share on other sites More sharing options...
willie_m Posted January 21, 2019 Share Posted January 21, 2019 Done my first one since my unsuccessful cider (middle of last year?) on saturday. Got a pre made recipe pack from my LHB store. It's a 150 lashes style/clone recipe. 1 x Coopers Wheat Malt Extract & Morgans Pacific Pale Ale with the coopers kit yeast. 12g cascade steeped for 10 mins 12g galaxy and nelson sauvin dry hopped after 4 days. Fermenting at 18 degrees and had a good amount of activity when i checked on the sunday morning. OG was sitting at about 1.036. 3 Link to comment Share on other sites More sharing options...
Naughty Corner Brewing Posted January 21, 2019 Share Posted January 21, 2019 1 hour ago, Spudley said: Does these hops go well together ?? Sure do. I’ve used them together a couple of times and they went really well. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 21, 2019 Share Posted January 21, 2019 I think you misread that Lusty, he's ageing the stout, not necessarily the cerveza with the dry hops 1 Link to comment Share on other sites More sharing options...
Titan Posted January 21, 2019 Share Posted January 21, 2019 +1 for the citra. Link to comment Share on other sites More sharing options...
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