Brewlog: Bigger and Browner - April 5, 2010
| Brewed: | April 5, 2010 | Bottled/Kegged: | April 18, 2010 | Status: | Ready |
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Values:
| Volume to fermenter[ltr (gal)]: | 42.00 | Alcohol by volume: | 5.43% | Apparent Attenuation: | 74.31% |
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| Original Gravity[SG]: | 1.054 | Final Gravity[SG]: | 1.014 | Colour [SRM(EBC)]: | |
| BU/GU ratio: | 0.35 | Balance: | 0.71 |
Recipe Values:
| Expected Mash Efficiency: | 75.00% | Expected Bitterness[IBU]: | 22.48 |
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| Actual Mash Efficiency: | 82.37% |
Comments:
Log entries:
Attenuation(points) vs Time(days)
| Sun April 18, 2010 11:46 | Kegged and bottled this beer today. In the end decided to blend the two batches together. No more acetaldehyde in either of them, but with one under and the other over attenuating, the blended one should end up about the right FG. |
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| Fri April 16, 2010 19:10 | Gravity reading[SG]: 1.011, Temp[C (F)]: 21.00 (69.80), Atten: 79.53%, ABV: 5.81% | Tried the 2nd keg (the one with the actual swap beer in it) and it was much much better. This is the one in the supposedly inferrior fermenter and that had the majority of the trub in it, and still it is much better. Also had a lot more of the ringwood ale yeast flavour, was much richer and had fermented out more. |
| Wed April 14, 2010 22:15 | Oh the pain ... lots of acetaldehyde lurking away. Got some yeast off the bottom and pitched it into a 2ltr low OG wort to get some yeast krausening, and have dumped it back into the fermenters .. also up the temp to 21 to try and get some Ringwood Ale yeast easters happening. Think I will definitely bottle condition the case swap samples to make sure its not too "appely" in the final version. |
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| Mon April 12, 2010 08:20 | Stirred up the yeast yesterday, and some evidence of continued activity. Also some evidence of the desired Ringwood Ale flavour coming through, but is very subdued. |
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| Fri April 09, 2010 19:15 | Gravity reading[SG]: 1.017, Temp[C (F)]: 19.10 (66.38), Atten: 68.05%, ABV: 4.97% | Hmm .. bit underwhelmed at the moment. No evidence of that Ringwood Ale estery goodness, and a lot of acetaldehyde. Better reculture some yeast up to help clean it up a bit. |
| Wed April 07, 2010 21:10 | Gravity reading[SG]: 1.024, Temp[C (F)]: 19.50 (67.10), Atten: 56.44%, ABV: 4.12% | Bit of acetaldehyde, and the krausen is already falling back. Might need to give it a bit of a help along with some stirring. |
| Wed April 07, 2010 08:15 | Fermenting well now. Will take a gravity reading tonight. |
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| Mon April 05, 2010 22:01 | Gravity reading[SG]: 1.054, Atten: 0.00%, ABV: 0.00% | Fermenting slowly this morning. |
Log tasting entries:
| Mon May 10, 2010 10:46 | Rating: 37 Age at tasting: 22 days |
Still trucking along ... malt is getting better and yeast profile is very balanced. |
| Tue May 04, 2010 09:52 | Rating: 37 Age at tasting: 16 days |
This just keeps getting better and better. Ringwood ale goodness finally starting to shine through. Malt complexity is growing with wonderful mocha chocolate vanilla combination coming through. Lets hope it doesnt peak too early. |
| Fri April 30, 2010 11:51 | Rating: 35 Age at tasting: 12 days |
Still a slight bit of acetaldehyde, but plenty of malt complexity coming through with a touch of the ringwood ale yeast. Heaps of malt in the aftertaste. Fast becoming my favourite house beer on tap. |
| Fri April 23, 2010 23:11 | Rating: 32 Age at tasting: 5 days |
Tasting ok, still not enough of that ringwood ale yeast character coming through, but definitely quite drinkable. |
| Mon April 19, 2010 10:20 | Rating: 30 Age at tasting: 1 day |
Had a preview tonight. Bit of the ringwood ale goodness starting to appear. Also a bit of lingering acetaldehyde, but should fade over the next month or so. |