The hop flowers are looking great this year
https://www.pictorem.com/2431226/hops-flower/
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The Scottish 'Wee Heavy' 80 probably should be bottled. It's day 27 of the ferment and the temperature was around 58F/14.5C most of the time. The color looks nice.
The OG was about 1.052 and it's about 1.016 which is close enough for US-05 I think.
Sample taken from the spout on the Speidel, which I will use for bottling too with my picnic faucet filling wand, so there shouldn't be much or any trub in the bottles now that I've cleared a path.
It was around 36-43 hours for the beer to get actively fermenting at less than 60F / 15.5C with US-05 yeast. Looked like about 20 mm of krausen on top and the Speidel was bubbling about every 3 seconds.
My notes, or first draft of. Beer making done.
Chickens love the spent grains. Second half done same as first except only the boil was cooled and then added to the fermenter and then topped up with cold water. OG is about 1.052 which is a bit higher than the 1.048 target but it was at or above the 8 gallon mark. Lifted 💪 to the bench, and cleaned up and sealed and airlock filled. Suppose to keep it 60-62F 15.5-16.5C for fermenting.
Only boiled 25% of the DME with a half volume boil. The rest added at 50 minutes which cools it down to almost 170F. Used an old keggle to put the boil pot in to cool, it worked ok, I didn't use any ice so it took a while to cool it off but the hops was in a bag so it wasn't lingering at high temps at all. Yeast pitched on the first half when it was cool.
Beer making day. An extract Scottish Ale 80. Pale DME, Caramel 40Land 120L, Chocolate Malt, and Kent Goldings plus some leftover Saaz.
The Oktoberfest beer after 8 days in the bottle before chilled for a test. It needs more time to carb up and clear a little but I wanted a little to test for the weekend. It got a 'tastes really good' from the big city tasting judge. No off tastes that I can tell. Only 5 other bottles refrigerated, the rest in the cool cave where they can get better.
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