Today I am waiting for my mildly-underpitched Oktoberfest to start fermenting. One pack of S-23 in 5 gallons of 1.058 wort, at 54 F.I suspect it'll be a few days...
Sorry for your loss! My ex-FIL passed on Monday, Alzheimer's is a cruel disease!Thanks Craig. For the past few months I have been dealing with the demise of my father. There is still plenty of work to do, but I am home for a brief respite from the madness.
What yeast are you using?Brew day. Just under five gallons of Hazy Juicy Chewy #3 in the fermenter. My latest attempt at a NEIPA. Differences this time: less flaked and more malted wheat and oats, lower pH target, mash hopped with Noble hops before whirlpooling with Citra and Amarillo.
Plan to dry hop once with them on day 7 after fermentation has ended (not at high krausen) after a soft crash (down to 50) when it's back up to 60). Hard crash and transfer to serving keg on day 8 or 9.
One each: Safale 04 and 05. Figure the English Ale is good for a NEIPA with higher ABV, and 05 is just a workhorse that can fill in the blanks.What yeast are you using?
Gonna saw the limb off behind me and ask what the difference is between 60 shilling and 70 Shilling. 10 shillings? There, I beat the smart alecks to the obvious punchline.Saved slurry from my 70 shilling and cleaned fermenter
60 is darker and low in alcohol. Like a low 3 English dark mild with the cleaner Scottish yeast and touch more malt sweetness.Gonna saw the limb off behind me and ask what the difference is between 60 shilling and 70 Shilling. 10 shillings? There, I beat the smart alecks to the obvious punchline.
So much akin to a low ABV brown. Got me thinking road trip. If there’s anything I’ve learned from this hobby it’s that I like brown ale. Don’t think I’ve had a bad one yet. A lower ABV brown sounds like it might be a bit sweeter, or did you adjust with a lighter grain bill and let the yeast get bored?60 is darker and low in alcohol. Like a low 3 English dark mild with the cleaner Scottish yeast and touch more malt sweetness.
70 is mid 3% to 4 and lighter in color. Still low bitternpress mine was around 18 ibu
Usually Scottish ales have a touch of roasted malt instead of extra crystal or chocolate. Balanced out well. There is a touch of malt sweetness but this is one to have over and over which more crystal could do. Some just have pale malt and roast. Hit the flavor targets for me.So much akin to a low ABV brown. Got me thinking road trip. If there’s anything I’ve learned from this hobby it’s that I like brown ale. Don’t think I’ve had a bad one yet. A lower ABV brown sounds like it might be a bit sweeter, or did you adjust with a lighter grain bill and let the yeast get bored?
Oops, wrong button.
Do you find some of the darker malts tend to mess with anticipated bitterness and have to correct with lower bittering hops weight to hit your flavor targets?
You could try spraying sanitizer or soapy water on your gas connections. If there's a leak you should see bubbling liquid at the source of the leak. My other thought is to re-lube all rubber gaskets and connections with food safe lubricant. I buy keg lube from the LHBS, but if you can't have that delivered you could try maybe vasoline or lanolin or something similar?I moved simple cider to my oxebar keg and cleaned the fermenter & auto syphon.
I found I deserved a glass of wheat beer and the keg kicked. So cleaned that keg.
Only had a little bit of wheat beer and when I went to get myself a sessions ipa I checked catbonation and could hear a little hiss.
Tried tightening the connections, but that didn't seem to work. Replaced the tapping head with the one I just cleaned.
Purged air again a number of times.
I can't really see where the other tapping head is leaking. That's for tomorrow to figure out. Looks like it is on the PRV.
Now having that sessions ipa and chilling (if you can talk about chilling at 32 oC/90 F)