Hi from Cambridge

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dougalogic
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Hi from Cambridge

Post by dougalogic » Fri Sep 17, 2021 10:59 am

Morning all,

I've been brewing for a bit over a year now (BIAB) and just about getting the hang of it, I think. Currently fermenting an English pale ale made with hops picked straight off bines planted in our garden a few years ago. Next objective is knocking up a temperature-controlled fermentation chamber.

Dougal

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Jim
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Re: Hi from Cambridge

Post by Jim » Fri Sep 17, 2021 1:23 pm

Welcome Dougal. :)

Controlling fermentation temperature is a major step forward in quality and consistency. Do you have any ideas for how you'll do yours yet? A modified fridge is a good bet (and you can get one for free from Freecycle if you're lucky).
There is an eagle in me that wants to soar, and there is a hippopotamus in me that wants to wallow in the mud. [Carl Sandburg]

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dougalogic
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Re: Hi from Cambridge

Post by dougalogic » Fri Sep 17, 2021 1:48 pm

Thanks Jim.
A few of my brews had a yeasty/foisty taste even at the end of conditioning, my guess was too high a fermentation temp. hence thinking about a controlled unit. Yes, I was thinking of an under counter fridge with a heat tube and Inkbird temp controller, but if you have other suggestions am happy to hear.

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Jim
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Re: Hi from Cambridge

Post by Jim » Fri Sep 17, 2021 2:17 pm

dougalogic wrote:
Fri Sep 17, 2021 1:48 pm
Thanks Jim.
A few of my brews had a yeasty/foisty taste even at the end of conditioning, my guess was too high a fermentation temp. hence thinking about a controlled unit. Yes, I was thinking of an under counter fridge with a heat tube and Inkbird temp controller, but if you have other suggestions am happy to hear.
I think you're on the right track with that plan. 8)
There is an eagle in me that wants to soar, and there is a hippopotamus in me that wants to wallow in the mud. [Carl Sandburg]

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MashBag
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Re: Hi from Cambridge

Post by MashBag » Fri Sep 17, 2021 7:04 pm

dougalogic wrote:
Fri Sep 17, 2021 1:48 pm
Thanks Jim.
A few of my brews had a yeasty/foisty taste even at the end of conditioning..
What yeast are you using?

dougalogic
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Re: Hi from Cambridge

Post by dougalogic » Sat Sep 18, 2021 8:56 am

Cheers Jim, I'll head straight on then :-D

@MashBag Wyeast British ale yeast 2 was the worst offender for banana flavour but Wyeast West Yorks and Muntons premium gold were also unsatisfactory.

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MashBag
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Re: Hi from Cambridge

Post by MashBag » Sat Sep 18, 2021 2:10 pm

Hhm. Not convinced its the yeast then. What temp do you think it peaked at?

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Re: Hi from Cambridge

Post by dougalogic » Sun Sep 19, 2021 9:44 am

Maybe 23-24C

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MashBag
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Re: Hi from Cambridge

Post by MashBag » Sun Sep 19, 2021 11:06 am

Ooo that might be a bit much. As a easy test, why not try saf-ale yeast on a similar batch held at 20c

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Re: Hi from Cambridge

Post by dougalogic » Sun Sep 19, 2021 7:40 pm

I think the same batch held at 20C would give me the answer. I'm not keen on saf yeasts tbh, seem to give a metallic flavour when I've used them. Anyway, a temp controlled unit is required!

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MashBag
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Re: Hi from Cambridge

Post by MashBag » Mon Sep 20, 2021 6:54 am

Let us know how you get on. Temp control does make a lot of difference. Happy yeasts make happy beer. 😁

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