Ghost ship clone (BIAB)

[orlando]

Concerned you added "dregs in the bottom of the mash vessel". If they weren't boiled first it's a possible route to infection.

[Kilterums]

Concerned you added "dregs in the bottom of the mash vessel". If they weren't boiled first it's a possible route to infection.

They were but I should have quoted them as "dregs after boiling" as it's a Grainfather system.
They had cooled but I gave them another "boil" on a hob top to make sure.
They've only gone into a 3l conical so no damage to the brew!

[orlando]

Concerned you added "dregs in the bottom of the mash vessel". If they weren't boiled first it's a possible route to infection.

They were but I should have quoted them as "dregs after boiling" as it's a Grainfather system.
They had cooled but I gave them another "boil" on a hob top to make sure.
They've only gone into a 3l conical so no damage to the brew!

[f00b4r]

Rob and his team take a crack at it:


https://www.themaltmiller.co.uk/product ... grain-kit/


https://youtu.be/n7GaUUkEm_Q

“For those of you that wish to dial the recipe fully in the Adnams team has also shared their water profile which is based on them using very hard Thames water, and as you will hear in the video they embrace their water to give their beer an individual terroir.

Alkalinity 70ppm
Calcium 150ppm
Magnesium 10ppm
Chloride 80ppm
Sulphate 270ppm”

A nice interview with Fergus and interesting to see their take on trying to get close to the dual strain yeast, I’m looking forward to seeing how this pans out.

[orlando]

Who would do such a thing as sneaking the real Ghost Ship into a Brew Club competition?

[f00b4r]

Who would do such a thing as sneaking the real Ghost Ship into a Brew Club competition?

That did make me laugh when I saw that and I wondered which NAB/Anglian person did it.

[Big_Eight]

Rob and his team take a crack at it:


https://www.themaltmiller.co.uk/product ... grain-kit/


https://youtu.be/n7GaUUkEm_Q

“For those of you that wish to dial the recipe fully in the Adnams team has also shared their water profile which is based on them using very hard Thames water, and as you will hear in the video they embrace their water to give their beer an individual terroir.

Alkalinity 70ppm
Calcium 150ppm
Magnesium 10ppm
Chloride 80ppm
Sulphate 270ppm”

A nice interview with Fergus and interesting to see their take on trying to get close to the dual strain yeast, I’m looking forward to seeing how this pans out.

That was a great video thanks for sharing!

Sent from my Pixel 6a using Tapatalk

[orlando]

Not "Thames" water, "Town water". They're in Suffolk, a long way from the Thames.

[clarets7]

Intrigued by the yeast choice in the MM kit - two packs of S04 to start with and then one pack of Lalbrew Farmhouse after four days

[orlando]

It's because they want a little "Belgian" touch that the Adnams yeast is said to have. Fergus mentions it in the video.

[clarets7]

It's because they want a little "Belgian" touch that the Adnams yeast is said to have. Fergus mentions it in the video.

Yes, I picked up on that, but three packs of dried yeast? Plus I thought generally if mixing yeasts then you put the flavourful one in first, maybe that would be overkill though. Listening to what Fergus said about the Adnams yeast strain I suppose it does match, S04 for the Whitbread strain and the Farmhouse for full attenuation but stays in suspension. Only way to find out is to try it I suppose

[orlando]

The intriguing thing for me is the alkalinity target. In previous conversations (we invited him to do a Zoom call with NAB during lockdown) he said the target was 90, now saying 70. I was surprised by this as the accepted wisdom for say a Bitter is 20-30. I asked why they went for such a "high" target. His response was it suited their yeast. Will that target suit these three? Be interesting to find out.

[MashBag]

Excellent video. Lots of food for thought.

Certainly need to try it.

On water, he is on a par with what Murphy's said to me earlier this year.

[borischarlton]

Intrigued by the yeast choice in the MM kit - two packs of S04 to start with and then one pack of Lalbrew Farmhouse after four days

We have been / continuing doing a lot of research and education into dry yeast pitching rates. Most brewers simply assume that one packet of yeast is suitable for a 23 litre batch. This simply isn't the case. The pitching rate for S-04 is 0.8g per litre so it requires two packs for the 23 litre batch. We are fully ready for the "one sachet, it's always worked for me." However, there is a good reason that Adnams get their beer into cask on day 7.
It also really shows in the amount of kit brewers who have stalled fermentations, most Muntons kits come with 6g of yeast, which I believe is Nottingham. If so the pitching rate is 0.5 - 1g p/litre, it explains a lot.

[guypettigrew]

Allow me to show my ignorance here about something I've never understood!

If yeast is pitched at a low rate, say 0.4g/L, but the fermentation gets going, why doesn't the yeast just keep multiplying until the primary fermentation is over? In other words, why does a low pitch rate for dry yeast lead to a stuck fermentation?

Guy