Monday, January 10, 2011
A quick entry just as a log for review in the future. Did up a batch of stout last evening, dad's request.
Started off 1 day before brew day with Nottingham ale yeast. Made a starter culture using 300g dried malt extract in 1L of water and a pinch of yeast nutrients, cooled it to 30C and added it to my 1 gallon mead carboy with an airlock. Rehydrated yeast in 10ml of water for 15 mins and pitched it into starter malt solution. Fermentation started within 12 hours, with intermittent aeration by swirling every 1-2 hours (when I remembered ..)
On day before, also sanitised 30L fermentor with Star San. I used a hell lot of the sanitiser - next time I'll just make up the solution in a spray bottle instead. Also, I will have to remove my watch and ring beforehand. Filled fermentor to 15L mark with tap water, added 1/4 tablet of crushed campden tablet to dechlorinate and disinfect. Left water in fermentor. Started making ice in freezer for cooling on brew day.
On brew day morning, sanitised a few tupperware takeaway containers with Star San, and decanted 2L of water from 30L fermentor into them to chuck into freezer.
Wort was prepared by boiling 4L of water with 700g dextrose, 1.5kg liquid dark malt extract and 1 can of Cooper's stout extract. Added 1/2 teaspoon yeast nutrient. I actually sanitised the boiling pot with Star San, but I think it's not necessary in future - I'll only sanitise the pot's lid. Brought the wort to a rolling boil (about 20mins), turned off heat and left to pasteurise with sanitised lid on for 10mins (I cheated.)
The clean ice was added to the 30L fermentor in the meantime, with it sitting in a blue washing bucket filled with iced water. Wort was splashed into the fermentor and temperature brought down to 32C. (it might be less than that, I figure it's about 30C). It was aerated vigorously by hand, and the yeast culture pitched into it, followed by even more aeration.
Total volume = 20L
Starting gravity = 1.060 (not compensated)
Overall materials:
Cooper's Stout extract kit x 1
Cooper's liquid dark malt extract x 1
Brew enhancer 2 (300g DME, 700g dextrose)
Nottingham ale yeast
Yeast nutrient
I really can't quite remember if I'm supposed to brew to 18L or 23L, so I compromised and did 20L. Yes I know, this is hardly scientific or good practice, but 20L sounds like a reasonable in-between! We'll see if this brew turns out tasting like drain water.
Wenky
8:39 AM
0 comments
Post a Comment
