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Horseballs · 05-26-2012, 03:13 PM

Brewing this recipe right now, BIAB on my stove top. About to add the mashout water.

nyer · 06-01-2012, 02:51 PM

I brewed this 15 days ago and used a washed s04 starter. I checked the gravity after 8 days and it was down to 1024, 7 days later it was only down to 1020. I have not had good luck with getting s04 below 1020. I stirred up the cake yesterday and haven't noticed anymore activity. Does it seem to take a long time in primary to get it to finish? I'm going to let it sit another week and see where it's at.

**D_Ranged_Eskimo** · 07-02-2012, 03:58 PM

Brewed 10 gals of this yesterday, and besides the weather bringing in a huge rainstorm in the middle of the brew day, things went pretty well. My efficiency sucked at about 65%, but oh well. Used UK First Gold and US Fuggles and split the batches, one is fermenting with Wyeast 1968 London ESB and the other side with S-04. OG started at 1.050 which works for me, I'm starting to like more sessionable beers!

SookeBrewing · 07-05-2012, 02:41 PM

Just brewed up a batch of this last night with WYeast 1968 London ESB - what temp do you think would be best for this beer?

KingBrianI · 07-05-2012, 06:24 PM

Quote:

Originally Posted by SookeBrewing

Just brewed up a batch of this last night with WYeast 1968 London ESB - what temp do you think would be best for this beer?

If it's not too late, start fermentation around 64 and let it rise to 68. Hold it at 68 until it is nearly done, then slowly cool it back to 64. Let it sit at 64 for another couple days while you test the gravity and taste it periodically. When the gravity has stopped dropping and the flavor has gotten where you want it, crash cool it for a few days then keg it up. You can be drinking it a week after kegging.

DMartin · 07-09-2012, 04:03 PM

Can I average out the Crystal Malts and just use 1# of Crystal 80L?

[ (3*50L) + 135L ] / 4 = 71.25L

[ (3*65L) + 165L ] / 4 = 90L

KingBrianI · 07-09-2012, 04:51 PM

Quote:

Originally Posted by DMartin

Can I average out the Crystal Malts and just use 1# of Crystal 80L?

[ (3*50L) + 135L ] / 4 = 71.25L

[ (3*65L) + 165L ] / 4 = 90L

You can do anything you like. It won't taste the same though. The lighter and darker crystal malts are bringing different things to the table flavor-wise. Your color will be close, but the flavor won't be the same. It should still be good though!

DMartin · 07-09-2012, 05:20 PM

Thanks for the advice. I didn't know that. It's not really economical for me to be ordering grains if I won't be using the whole pound, so the idea was to save a little money and not waste grain. I think I'll hold off doing it right until I can use up the grain on something else, or expand my storage capabilities.

**D_Ranged_Eskimo** · 07-10-2012, 03:48 PM

I took a sample of the S-04 last night to see where the gravity and taste were, and it's sitting at 1012 with a very fruity aroma and slightly fruity flavor, with just a small amount of diacytel detecable and a very strong roasty flavor that lingers (that UK Dark crystal will mellow out in the next week) I dropped the temp to 64 last night, but I'm beginning to think I should start the cold crash tonight. Another update will come later this week when it's time to keg them.

SookeBrewing · 07-11-2012, 08:48 PM

Yeast is fascinating stuff.

I taste-tested this beer about 3 days into fermentation and while it tasted pretty good, the back-end of it was all diacetyl - it tasted like I chewed half a stick of fake butter! I tasted it again yesterday (6 days into fermentation) and all the diacetyl was gone.

The profile of the 1969 London Bitter yeast I used said to expect a diacetyl rest, so it wasn't unexpected, but I've just never noticed it to that degree before!