1.3.19
Mash start 0815 - 4kg Gladfield Ale Malt ( self crushed ) and 240gm Gladfield Crystal. Mash start temp 67C allow to cool off with lid off so at 0845 now 65C.
Sparge started at 0955 - 1040. Good clear runoff so self crush seems successful.
Collect 20l and start boil at 1030. Collect another 6l add to kettle and add 30gm Pacific Gem into spider. Boil going at 1100. 26Litres.
Wort chiller in at 1150. Flame out at 1230.
Wort chilling started at 1530 - 1645. Whip out to get yeast as racked yeast from no5 not looking good. Too liquidy and green from dry hops??
Add
Start collecting into fermenter 1745 - 1845. 21 Litres. OG 1046-48.
Yeast( WhiteLabs British Ale Yeast ) pitched at 1915. Bubbling away happily Saturday morning 10am.
Distinctly different yeast smell coming from airlock. Tastes still of this yeast after 1 week. Yeast taste almost gone 19/3.
13/3 light bubbling suspect ferment well over.
Rack into SS26l. Add 40gms Fuggles pellets for dry hop. Back into fridge at 18C.
Drop temp 10 8C 19/3. Tasting pretty good 19/3.
Gelatine finings added 25/3 at 10.00.
Bottled 26th at 1600 - 19.5 litres. Still tasting nice with slight difference WhiteLabs yeast maybe.