Andi Popp 🇺🇦🎗️
And it's #Brewday. We're doing the same "Bavarian IPA" like half a year ago, to test if we can get a consistent result. If we do, we might use the recipe as basis for another attempt at a milkshake IPA.
If you want to get into #Homebrewing, be advised: 50% of the work is cleaning your equipment *scrubs kettle*
Grain is double crushed. We are actually already at the first rest as I post this picture. #homebrewing
The recipe says the mash should be over, but the iodine told us, to give it a few more minutes. #homebrewing
Ten minutes extra and the iodine is satisfied. Time to drain the grain. #Homebrewing #Beer #beersofmastodon
Preboil gravity is 1.051, compared to last times 1.046. The main difference this time is the double crush. We're quite happy so far.
Edit: We even have two more liters of Wort. Double crushing really makes you get more out of the grain I suppose.
Boil, baby, boil! #homebrewing #beersofmastodon
Well the pre-boil gravity seems to be a measuring error 😑 post-boil is 1.048. At least it's the same as last time. #homebrewing #beersofmastodon
And the beer is in the fermenter. The S-04 did a great job last time, it's time to let the yeasty boys cook.
This is what we like to see on the next day 😊 Fermentation with S-04 @~19°C is moving fast as always. Let's see if the final product comes out like last time. #homebrewing #beersofmastodon
A little bit of fermentation still going, but this will be a quick one. I'll drop in the dry hops tomorrow and then give it until Thursday, until it's gonna be cold crashed.
Gotta use the opportunity tomorrow to fill up the water lock as well. Yesterday's powerful fermentation really blasted out some of the water 😄
The water lock is still bubbling a little bit. Current gravity is 1.026, same as we had last time, which meant our final ABV was .5% below target. But the #beer was still good. I'll give it another day just to check tomorrow if the gravity changes. If not I'll cold crash tomorrow and bottle on Sunday.
Mute Dog Brewing@AndiPopp 1.026 seems way too high of a FG. Personally, I'd be reluctant to bottle that...
@Mutedog It did seem high last time, but it did not move for three days so we bottled it 🤔 What would be the alternative? Just wait longer?
@AndiPopp yeah, just wait longer. I know S-04 isn't highly attentive, but that still seems quite high. Did you happen to mash extra hot?
@Mutedog I wouldn't think so, the recipe said mash out at 67°C, and we kept to it.
If my calculation is not wrong, the result would be 73% attenuation, which would be on the lowest end of the manufacturers range.
And since getting attenuation up is the thing we struggled with using top-fermenting yeast in the past, we just took that one as a win last time 😅
@AndiPopp well if that's what you wanted then I hope it doesn't go down any further
Brudi Bräu@AndiPopp You get no overripe berry esters with S-04 at 19°C?
Nice!
@brudibrau Well, I didn't taste them last time 😅