Day Zero, Returning to Basics

[simple one]

The couple of months I haven't been drinking much, and no brewing whatsoever. This due to being 'blessed' with a baby. But got my first one on for a while today. An attempted Adnams Southwold Bitter clone. Prior to that I have filled my time with thinking about my brewing and planning.

My three main findings of my fault methods were:

1. The kit I was using was too big. I take ages to get through 23L of beer, let alone 40L. Which is my max capacity. That's even with the odd gathering and giveaways. So I decided to mothball my 50L boiler and all the other bits to the garage. 23L will be maximum, and 18L or less probably the norm. Leading to variety rather than volume, and easier to store.

2. Gas is good. But only in good weather. It's too windy and wet up in the North to justify gas. I also think you get more evaporation for less wort movement with gas. So I have packed the gas burner away and converted the old electric boiler, which became my HLT back in to a plastic boiler. Retro and non shiney. I will see if there is a change in taste.

3. I have been brewing for 14 years now, wines and beers. And looking back I only have decent records when I have logged them on JBK brewdays. I can't believe what a fool I have been. Some of my best beers are recipe only, not enough information to repeat the brew, as I found out earlier in the year. So now I have created a four page information sheet to fill in on brewday. Plus a tasting notes sheet for the beer to help remember and improve on recipes.

Anyone else got any laboured over changes of method?

[Befuddler]

I take ages to get through 23L of beer, let alone 40L. Which is my max capacity. That's even with the odd gathering and giveaways. So I decided to mothball my 50L boiler and all the other bits to the garage. 23L will be maximum, and 18L or less probably the norm. Leading to variety rather than volume, and easier to store...

Yeah same here. I've only ever used a 23l kit, but it takes ages to get through and I'm easily bored. I see some of the 50 and 100 litre kits on here and wonder how they ever get through it all. But then again, I've seen the amount of cornies some of the mentalists on here are hoarding, and I realise they can take as long as they like.

...converted the old electric boiler, which became my HLT back in to a plastic boiler. Retro and non shiney. I will see if there is a change in taste.

This is an interesting one. I'm about to go the other way, being convinced that there is a difference in taste. My plastic boiler and fermenters stink to high heaven of hops, no matter how well I scrub or soak them. If all those aroma compounds are stuck in the plastic, they're clearly not in my beer. I find this heartbreaking, and I've vowed to fix it.

For these reasons, I'm building a stainless boiler and switching over to 15-17l batches fermented in cornies.

[orlando]

looking back I only have decent records when I have logged them on JBK brewdays. I can't believe what a fool I have been. Some of my best beers are recipe only, not enough information to repeat the brew, as I found out earlier in the year. So now I have created a four page information sheet to fill in on brewday. Plus a tasting notes sheet for the beer to help remember and improve on recipes.

Thankfully I made the decision to log everything I do and have also created a spread sheet to log brew day data to keep with the BeerSmith log that contains the recipe and notes. I would be really interested in your 4 page information sheet and your tasting notes sheet, as that is something I haven't done yet, merely adding my impressions to the BS log but not in any structured way.

[barneey]

Orlando,

Do you have a spare copy of your spreadsheet available please.

I now intend to log everything (after having a v good brew that I cannot replicate) and an existing spreadsheet that I could alter to suit my own needs would be a good start.

Heres hoping

Cheers

[orlando]

pm me with your personal email address and I will attach it. It needs a little updating actually so I would welcome your input, there are a few errors and sequential issues and a bit of missing data boxes but haven't sat down to do it. I do that sort of stuff in the winter.

[mark4newman]

Hi

I'm moving over to a 100 litre system.

My problem with 25 litres I currently brew, is that by the time everyone who wants some has it (and that involves rationing), It leaves about 12 litres for myself. Also my wife has started to drink it, so I have to brew very often

If I aim to have 75Litres, of weak beer then this should allow me to enough for my own supply, and give people what they want, and then not brew as often.

If I want to do something strong, or try something different I can still use the 25 litre set up.

That's my thinking anyway.

[barneey]

pm me with your personal email address and I will attach it. It needs a little updating actually so I would welcome your input, there are a few errors and sequential issues and a bit of missing data boxes but haven't sat down to do it. I do that sort of stuff in the winter.

Thanks Orlando Pm sent.

My procedure on brewdays now will be.

1) Use Beersmith for the main planning part.
2) Use Grahams water calc for the water improvements (havnt use the one in BS2 yet - is it any good? or have yuo tried it)
3) Get my water tested at least every six months to see if much has changed (Murphy and Sons)
4) Use your spreadsheet to record the data as the brewday goes along.
5) Use updated measuring equipment ie PH meter, refractometer, hanna thermometers etc to record everything going on - just need a dedicated stopwatch now .
6) No more changes of equipment - enough is enough (someone please remind me I`ve said that)
7) If / WHEN I do get a v special brewday - special result I hope I will have enough info to replicate.

Cheers

[orlando]

Hi Barneey, sent the sheet.

Looks like we will have a similar approach I use BS2 but not their water calc, like you I use Graham's. Need to get my water analysed but will probably eventually go with Gordon Strong's advice and get an RO system so I can start with a blank slate and just have the water additions I need rather than complicated calculations that drive multiple salts additions because of the knock on effects of trying to alter an existing profile that is already compromised. I have abandoned refractometer usage as it is just not the right instrument for brewing beer and is being used prinicpally for chasing a myth about tannin extraction under a given OG, it's about pH, end of.


Good luck with replication, let us know how you do it. I will be happy to get close to begin with, a lot of kit and practice to get under my belt yet. If you haven't already got it Brewing Better Beer by Gordon Strong is a great guide to finding your own path to brewing success.

[barneey]

Thanks mate and email sent back, I have an unread copy of the book, so need to get around to reading it.

As I said in my email it might be worth throwing your list open for discussion, might prove a good reference for others when taking records

Cheers

[orlando]

Replied to it. Happy to throw it open, and as I say in the email, didn't know how to post it. Your plans look good so happy for you to do it if you wish.

[barneey]

I`ll post the info when I get home from work tonight.

Cheers

C

[Cazamodo]

If you do manage to post it up it would be great. Been meaning to make a spreadsheet as my biggest failure is not kedping complete notes on brewdays.

[barneey]

Here is Orlando`s list of Items included on the spreadsheet, I`ve already come up with a few more suggestions of items to add, but for the time being the items are:-

If the Simple One thinks this is hijacking his thread please let me know I`ll open a new one.

Would welcome any further addtions of items to measure on the list.

Cheers

[barneey]

The additions I thought of were:-

My water here is very hard so normally use CRS to adjust with the other water additions, or I have adjusted the water with lactic acid before to get the right PH for the Mash, so I will add a few lines in for that.

I would add the times when the water additions (salts) are added to the water i.e. HLT or in with the mash grain etc.

As I normally batch sparge would add a few lines in for that, i.e. 2nd batch time etc.

I know you use a plate chiller so the temp of the cooling water / pressure etc might be useful for future reference.

Aeration procedure / method + times

Yeast used + fermentation temp + time + volume kegged / bottled, final gravity. % of yeast attenuation against yeast strain label guide.

Tasting Notes + Body.

Equipment used on brew day

[orlando]

If the Simple One thinks this is hijacking his thread please let me know I`ll open a new one.

Would welcome any further addtions of items to measure on the list.

Cheers

I think that would be a good idea anyway, it will open it out then to all those that haven't followed this thread.