Finally upgrade from the picnic tap!
My Dad got this tap from my grandmother Ruth from the castle pub in Wales in the 70’s. It’s finally operational, pouring a green hop pale ale with the hops grown 10m away by
my neighbour Ellen.
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Author: wilber
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Bottling
Belgian bruin
Keg
500mlx3 2.2ml syrup
1.004
Rich coffee notes, very dry finish
Schwartzbier
1.014
Dark ale 10.1
750
500
Smooth
Esb 4.2
1.012
Keg
500
750×3
Little bit ash tray
Bitter 4.1
1.010
Keg
500
750×3 3mls
Smooth with bitter finish – too bitter? Malt lacking?
Strong
Strong esb
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Mash controller housing
Using Ben’s dremil I have finally housed the raspberry pi in a recycled hard disk box. The power sockets came from a ups box bought from a computer recycle place.
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2014 Perry
Leah kindly dropped off 3 boxes of pears from her grandfather.
20L yield from the juicer.
Also used Ellen’s steaming juicer, approx 2L of syrup, plan to back blend this after fermentation.
Wrote off another hydrometer, gravity 1.040
8 apr 2014
Rehydrated mangrove jacks m02 cider yeast in water
25 may 2014
Bottled fg 1.012
30 grolsh bottles 455ml
Carbed with 2g syrup;
Re-programme an stc-1000 v1.0 with customer brewing firmare, that supports temperature gradient profiles.
The STC-1000 is a dual stage (heating and cooling) thermostat that is pretty cheap to buy. I (and a low of fellow homebrewers) use them to control the fermentation temperature of beer.
The goal of this project is twofold
To create the means to reprogram the STC-1000 with a custom firmware
To create a custom firmware, suited for fermenting beer
The first goal is achieved by using an Arduino UNO with a sketch to act as a programmer, and the second by using the SDCC compiler and GPUTILS.
Download by visiting the releases page and start by reading usermanual.pdf
Features
Both Fahrenheit and Celsius versions
Up to 6 profiles with up to 10 setpoints.
Each setpoint can be held for 1-999 hours (i.e. up to ~41 days).
Somewhat intuitive menus for configuring
Separate delay settings for cooling and heating
Configurable hysteresis (allowable temp swing) from 0.0 to 2.5°C or 0.0 to 5.0°F
Approximative ramping
Button acceleration, for frustrationless programming by buttons
Cheers!
Updates
Source code:
https://github.com/matsstaff/stc1000p
Discussion Thread:
http://www.homebrewtalk.com/f51/stc-1000-a-464348/
User manual:
usermanual.pdf
Categories
Ordinary Bitter, ESB
Bitter/esb
After salts, mash pH 5.33
Add 2g citric acid
Now 5.1 pH
Forgot to match sparge water pH
Drew off 5l first wort runnings, hopped with 10g- leaving 40g for test mail boil.
Pre boil gravity 1.058!
Added -6l boiled water to mIn kettle
Ordinary 1.032 @29c
ESB 1.048 @30c
1.5L strong ale 1.084
Notes from talking to Steve plowman:
Schwartzbier
Pilsner 50
Munich 50
Med crystal 2%
Roast 1/2 cara de husked
1/2 half choc
100% wakatu
70% bittering
10 min
CaCl
1050
W001 yeast
| Batch Size: 26.00 l | Style: Schwarzbier (Black Beer) () |
| Boil Size: 29.00 l | Style Guide: BJCP 2008 |
| Color: 60.2 EBC | Equipment: Viaola Mash/Boil |
| Bitterness: 30.1 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.4° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 2.64 kg | Pilsner (2 Row) Ger (3.9 EBC) | Grain | 1 |
| 3.56 kg | Munich Malt – 20L (39.4 EBC) | Grain | 2 |
| 224.2 g | Gladfield Medium Crystal Malt (110.0 EBC) | Grain | 3 |
| 224.2 g | Chocolate Malt (886.5 EBC) | Grain | 4 |
| 131.9 g | Roasted Barley (591.0 EBC) | Grain | 5 |
| 131.9 g | Carafa I (663.9 EBC) | Grain | 6 |
| 47.1 g | Hallertauer, New Zealand [6.8%] – Boil 60 min | Hops | 7 |
| 10.0 g | Hallertauer, New Zealand [6.8%] – Boil 15 min | Hops | 8 |
| 10.0 g | Hallertauer, New Zealand [6.8%] – Boil 0 min | Hops | 9 |
30mins step
Step mash 122f, 146f,156f, 170f mash out
50, 63,69, 76
1011
90 min boil, add hops 30 min into boil
Target profile from:
http://www.braukaiser.com/wiki/index.php?title=Schwarzbier
Ca 80 Mg 10 Na 26 SO4 16 Cl 33 HCO3 165 CaCo3 136
Added:
Ca Cl 1g
Chalk 5g
Bicarbonate soda 1g
1/2 in mash, 1/2 in sparge
Added 2g citric acid dropped from 5.6 to 5.0
Sparge water 7.9
Add 2g citric acid 4.5
Too much, added pinches of bi carb to bring sparge water back to 5.0
Pre boil gravity 1.058
Topped up water during boil, as preboil indicated too high.
1.050 OG at 25c
Split batch
12l s05 18.5c
12l mangrove jacks Belgian yeast pitched at 25c
Categories
Green hop pale ale
Fresh hops 200g harvested from next door yesterday
Green hop pale ale
50g acidulated
200g med crystal
300g aurora
5.5 ale malt
3g CaSo4
1.5g CaCl2
.3g MgSo1 Camden tablet
1/2 mash
1/2 sparge water
Mashed for 90 mins.
pH 5.05 not temp adjusted
Sparge water pH 6.8
Added .3 citric acid now 5.35
1.042 at 35c – 1.046
Pitched yeast from Foriegn stout
150g first wort hop
60 min boil
50g at 8 minutes
Kegged 23 mar 2014
1.010 4.8%
Nice hop balance – ipa like. Malt not bad
7%
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Stouts selection
Stouts
220g oats
300g rolled barley
400g chocolate malt
500g roast barley
400g crystal
Oat meal
200g Toasted oats
50g black malt
250 gladfield malt
Dry stout
250g malt warm water – let the bacteria do their work…
400ml starter
Mangrove jack’s craft series
M07 British ale
Stout
Added .2g critic acid to sparge water 7.4-> 5.0
Mash pH 4.9 at 70c
Uk Golding 6.4% = 70 ibu 64g
20g in imperial pot
8g in oatmeal stout
PH of grain culture 4
Final wort pH 4.56
Base og 1.054
Russian Imperial 1.078 og
Oatmeal 1.054
Foreign 1.060 og
Pitched starter, approx 34c
Set fridge at 18c –
Monday – Russian stout feels too cold, set it to 20c
Stout bottling
2×750 ml base stout 15g lactose
2×500 ml base stout 10g lactose
Direct to bottle
Base stout and milk 1.016 4.1%
Russian Imperial 1.030 – 5.1%!!
Foreign 1.020 – 4.2%!!
Oatmeal 1.020 nice mouth feel – 3.6%
Irish/dry 1.016 – 4.1%
Western Brewers Conference 22 Mar 2014 Results
Aroma: Pleasant.. but is it a dry stout? Stone fruit/Cherry nose. Nice Roast malt character. A bit too Estery. Not Really to Style 6/12
Appearance: Lovely head, good colour 3/3
Flavour: nice cocoa malty. Too Estry, a bit too sweet. a bit boozy. good beer, but out of style 10/20
Mouthfeel: Creamy texture great. Could be a bit drier for a dry stout 4/5
Overall impression: good beer. Too far out of style for a medal 6/10
29/50 – 2nd place – 1st place Tom, 3rd place Marie