I was looking at brewing this in the next couple days.
I'm a little confused by your mash temps:
"60 min Mash In Add 13.75 qt of water at 173.3 F 154.0 F
10 min Mash Out Add 8.00 qt of water at 198.3 F 168.0 F "
Is that meant to be mash at 154F and mash out at 168F? What is the 173F and 198F?
Thanks! Looking forward to brewing it. The only thing I'm doing different is the first bittering addition. I only have an ounce of EKG. I'm going to do .5oz EKG and something else to hit the IBU for the bittering addition, I've seen an award winning ESB use chinook. I have some of that. I have willamette too. I actually have quite a variety, I'm just trying to figure out what I'm going to use. Any suggestions? The rest will be the same as your hop bill.
Willamette is US Fuggles.
Love this beer. I used Columbia hops with late additions...very nicely balanced. Mashed at 154 with an OG of 1.058 and a FG of 1.018. Great recipe.
So I brewed this 19 days ago and my S-04 is still slowly but surely chugging along. I've used this yeast multiple times in the past and had a few bad experiences with off-flavors due to lack of temp control. Every time I've used it in the past, it's always been a savagely fast ferment, which I believed to be due, in part, to high ferm temps. So I got ahold of some temp control gear and gave it a go. I thought it was fermenting at such a reduced rate because of my new equipment, but I think this is the most drawn out fermentation I've experienced yet. So my question is, 1) do my thoughts on the slow ferm rate makes sense? And 2) given the low carb level for this brew, do you all think I'd be good to bottle in a couple days or am I risking the dreaded bottle bombs?
For clarification, when I say slowly, I mean the airlock taps about once every 10-15 minutes. Thanks for your advice!
So, weirdest thing... I woke up the morning after posting this question and all activity had stopped. Maybe I should try asking opinions on my things... Thanks for the input @shenanigans!
Even if the airlock has stopped, it could still be fermenting. I agree that that is a long period to be fermenting, but like shenanigans said, take a sample measurement, it's the only way to be sure.
Inspired to give this a go tomorrow with a coupe adjustments. Going to go with Marris Otter and a touch of Victory malt and all EKG. Got some brew time allotted this weekend as a fathers day gift to myself!
I went with 4% Victory and I think it was just a little too much. Next time I would try 2% for a little of the nutty touch. Overall turned out great though.
Yeah, everyone wants to add victory to this recipe for some reason. Even 2% is too much for me. I recommend leaving it out completely.
Good.
I'll stick with S-04 then.
The two packs I have are getting close to their best before date anyway.
I'm going to brew this next weekend but will change the bittering hops from EKG to Target as I have a lot of it I want to use up.
Should be good as I have only had good experience using Target as a bittering hop and not only in English styles.
For example anytime I see a recipe with Centennial for bittering I always use Target as it's about half the price for me and is just as smooth. Didn't try it a lot later in the boil though.
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