JBK Own ESB

[Fastline]

Well went for it and brewed the above recipe, the OG was a smidge over 1050 and was probably half a litre down into the fermenter
I used a hop spider for first time which really helped on clean up
The connect control worked very well with the recipe creator, still got to play with both of these as not 100% sure how there all supposed to work but it did and was very helpful

[Kingfisher4]

I found the online GF recipe creator, came up with the amounts, I'll post what I came up with might be useful for other grain father users in the future

Can’t quite remember where I picked up the tip, didn’t invent it but it has helped enormously.
I add 2 L to the mash water and subtract it from the Sparge water volumes from the connect app. It makes mixing in the Grain bill much easier and improves my extraction efficiency.

[Fastline]

I’ll give that a try on my next brew, the mash was quiet stodgy, so I can see how that would help.
I was reluctant to use the recipe app, fear of the unknown and learning curve, but got to say it was very intuitive to use and excellent for reminding what to do, my first brew I forgot the profloc tablet, this one I programmed the addition of Irish moss and I would have forgot again if the GF hadn’t stopped beeping at me, actually used protofloc tablet instead.

[Fastline]

How does 1010 as a final gravity reading from 1050 sound, I used wyeast 1335 English ale 2. It did get stuck at 1040, think temp in house was too cold

[Fastline]

Another first for me, I finally have used one of my corny kegs for this brew, force carbed with fire extinguisher, tried it taste is a little funny at the moment, I've stuck it out in the garden tool store to chill it down hopefully get it a little clearer

[Impaler]

Hi, long time lurker here.
I read through whole thread looks real good, decided it's my next brew, just wondering what is the fermentation temperature for Windsor. I've never used Windsor before, I've done few brews with S04 at 20°C and it seems was bit too estery.

Cheers

[Jim]

Welcome Impaler, I love this particular brew.

According to the manufacturer's data sheet (here - https://www.lallemandbrewing.com/en/can ... eer-yeast/ ) : -

"The optimal temperature range for LalBrew® Windsor yeast when producing traditional styles is 15°C(59°F) to
22°C(72°F)"

I usually ferment it near the top of the range as it can be slow to finish though.

[Impaler]

Thank you Jim, 20°C it is.
Planning to brew this over the weekend.

[OhDannyBoy!]

Hi all! Looking to brew this... Just wondering how the total calculated IBUs turned out?

Recipe states:
Bittering hops Challenger to 50 IBU at 60mins
40g Progress (6.40% AA) at 15min remaining
40g East Kent Goldings (5.70% AA) at 15min Steep/Whirlpool

Entering this hop schedule into Beersmith for a 90min boil I get 70.3 IBUs Tinseth.

What were folks personal experience with this? Wondering if I should adjust the 60min Challenger bittering addition for a total of 50IBUs?

Cheers, Dan.