I brewed today!

Wort tasted fine.
Poured it on the beach trub early this morning. Cooked down nicely overnight to about 19.5 oC (67 F)
It's now in the fermentation fridge set at 21.5 oC (72 F)
Hope it is not going to be too cold tonight as I don't know where my heating mat is.
(6 oC early this morning) that's very very cold for us, 43 F
 
Zambezi Special said:
Wort tasted fine.
Poured it on the beach trub early this morning. Cooked down nicely overnight to about 19.5 oC (67 F)
It's now in the fermentation fridge set at 21.5 oC (72 F)
Hope it is not going to be too cold tonight as I don't know where my heating mat is.
(6 oC early this morning) that's very very cold for us, 43 F
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Funny you say that I left my heat belt switched off fermenting at 18c when I went to bed woke up 16.5 c and fermentation was in primary so caught me off guard as well.:)
 
Zambezi Special said:
Wort tasted fine.
Poured it on the beach trub early this morning. Cooked down nicely overnight to about 19.5 oC (67 F)
It's now in the fermentation fridge set at 21.5 oC (72 F)
Hope it is not going to be too cold tonight as I don't know where my heating mat is.
(6 oC early this morning) that's very very cold for us, 43 F
Click to expand...
And we were about 90° F today or about 32°C
My truck was 105° when I got in it or 40.55C!
 
Trialben said:
That's average daily figures in summer for Birdsville QLD Australia they go for weeks at a time in summer above 40c:eek:
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43-46 C in SA, up around the top of Spencer Gulf. All the water supply in that area is in steel pipe above ground. Rarely need (heated) hot water in Port Pirie during summer. It’ll nearly scald right outta the tap. And the missus complains about 100F in Alabama. Go figger. She does actually have a good complaint with the heat because we get 90%+ humidity with our summer heat. We’ve had an exceptionally mild spring and early summer this year. I’m used to having at least a couple 100+F days before my birthday (28th) but I don’t think we’ve broken 90 yet. Been great for outdoor projects, not so much for brewing (because of too many projects)
 
Trialben said:
Funny you say that I left my heat belt switched off fermenting at 18c when I went to bed woke up 16.5 c and fermentation was in primary so caught me off guard as well.:)
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All good. 22 oC this morning in the fridge. The yeast must be working :D

It will cool down once she slows down.
Should I worry and go look for this heater thingy?
 
Porter time! Upped the dark grains for this one. Looking for some nice roastiness and a dark, chocolatey, head. https://www.brewersfriend.com/homebrew/recipe/view/1384453/p-s-i-love-porter-3
20230625_123055.jpg
 
Cheatin' a little bit today. Doin' an extract Porter from Brewer's Best which I got for a b'day pressie. First porter for me, so didn't mind doing extract the first time to keep from ballin' it up. If I like it, just gotta substitute the LME with some Amber malt for the base. Pretty dark so far, but protiens still breaking down and making sludge in the kettle. Otherwise, should be a nice clean batch without all the dust/husks. Bringing to boil now, so better get an eyeball on. Recipe called for 1 oz Columbus at 55 minutes on a 1 hour boil, but I went ahead and FWH'd that. Got 1 oz of Fuggle to drop at 5 minutes. Should be very earthy. First time with London Yeast too, Apex brand. Any experience out there with the brand and strain? What can I expect? Says high floc, so should be a good clear final product. 9.5% ABV tolerance, so I'm hoping for a pretty dry finish.
 
RoadRoach said:
Cheatin' a little bit today. Doin' an extract Porter from Brewer's Best which I got for a b'day pressie. First porter for me, so didn't mind doing extract the first time to keep from ballin' it up. If I like it, just gotta substitute the LME with some Amber malt for the base. Pretty dark so far, but protiens still breaking down and making sludge in the kettle. Otherwise, should be a nice clean batch without all the dust/husks. Bringing to boil now, so better get an eyeball on. Recipe called for 1 oz Columbus at 55 minutes on a 1 hour boil, but I went ahead and FWH'd that. Got 1 oz of Fuggle to drop at 5 minutes. Should be very earthy. First time with London Yeast too, Apex brand. Any experience out there with the brand and strain? What can I expect? Says high floc, so should be a good clear final product. 9.5% ABV tolerance, so I'm hoping for a pretty dry finish.
Click to expand...
Got a pack from Brian, going to try in a month or so
 
Josh Hughes said:
Got a pack from Brian, going to try in a month or so
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It's bubbling merrily today. Started it pretty cold because I overcharged with ice for the chill. Needed makeup water to get to volume and was still pretty hot, so I used some ice instead of water. Pushed the temp down to 55F, but since it was dry yeast pitch, I figured the fermenting fridge (and heater) would pull it right pretty quick. Supposed to finish fermenting in 4-5 days, but we'll see. If it's still bubbling, it can sit there for a while. I'll ferment another quick one in a bucket and hide it in a cool spot in the basement if need be.
 
RoadRoach said:
It's bubbling merrily today. Started it pretty cold because I overcharged with ice for the chill. Needed makeup water to get to volume and was still pretty hot, so I used some ice instead of water. Pushed the temp down to 55F, but since it was dry yeast pitch, I figured the fermenting fridge (and heater) would pull it right pretty quick. Supposed to finish fermenting in 4-5 days, but we'll see. If it's still bubbling, it can sit there for a while. I'll ferment another quick one in a bucket and hide it in a cool spot in the basement if need be.
Click to expand...
I think you'll like the Apex London.
It's clean and maybe a bit earthy.
A very strong fermenter with good attenuation and high flocculation.
 
Brewed 20 gallons of Kolsch with my son in law yesterday.
First time hitting all our numbers on his system.
Wort sitting @ 63° with krausen forming this morning. We pitched at 630 last night, so a 12 hour take off.
Should be great for a summer chugger!
Cheers,
Brian
 
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