North West Welly Ales

[jt]

So there's some

1469 West Yorks Ale Yeast doing the rounds in North Welly

First up my questions on the yeast and hops
S05 loves hops, S04 eats them up.
What does W1469 do to them ?

I'm going to brew a pale, 85% Malteurop 15% dark crystal (ship that order Joe !)
Using S05 I'd go IBU's about 90% of OG and my 1.034 would finish at 1.008 and I'd be hoppy and happy

So Wyeast reckon 67-71% attenuation - I'm mashing on the high side so what'ya think I should allow for ?
And what about the hop treatment, should I hop to expect losing a fair whack of flavour to the yeast, or will it be moderately kind to my pellets ?

Next what about reusing slurry. We've got 135ml of nice looking slurry harvested last Thursday, brewing next Wednesday , a lag of 14 days.

Mr malty suggests that we have more than enough yeast to just repitch, but I know that a lot of people talk about making a starter if the slurry is over a week old, what's the consensus chaps ?

[Reviled]

"My TTL went 1039 - 1006 with Malteurop and 67c mash temp"

 

Do you usually get attenuation like that? Im quite surprised by those numbers, is your thermometer accurate??

[Chris Banks]

To be honest I dont often pay much notice to attenuation unless its extremely off

Is my thermometer accurate? funny you should ask as after I worked out that is 33/39= 84% att?

I think I need to check my thermo hmmmm - its a digital salter brand from briscoes

Just need to find another thermo I trust to check it with!

[Matthew]

I'll bring mine on Sunday.

[Chris Banks]

Just did a few checks with my glass alcahol thermometer

Ice Water - Glass 0c Digital 2.9c

Boiling Wort - Glass 99.5 Digital 98.7c

Hot Tap Water - Glass 60c Digital 60.4c

So some big differences at the extremes but pretty close at 60c?

[jt]

oooh, a calibration session ?
I'll bring mine too !

[Reviled]

Hmm, thats interesting!! Im the same and never measure my attenuation unless its way off, its just your beer seems quite low for that yeast, for ages I couldnt get it to chew past 1.010!!

 

I know my thermometer is off, but ive adjusted my brewing to match it, so for me its about 'knowing your system' - but it makes it hard for me to answer questions when I don't have accurate figures to give people...

[jt]

Anyway, mashed in and mash out & batch sparge water heating on the stove

88% Malteurop

12% Dark Crystal

Pinch of  Black

1.033 with 20 IBU of Willamette to bitter

6 IBU Motueka @ 30, 4 IBU @15 and 1g/l at 1 min (with 10g Willamette, the last of the bag, didn't seem worth saving)

A combo I did and loved some time ago

A repitch of 1469 and a ferment at whatever temperaturethe brewing Gods dump on it

 

Silly thing I realised yesterday after I'd milled is that I should have just repeated the last '05 recipe, so I'd have a good comparison.

 

More discussion I'm sure, at the North Welly Technical Committee meeting this afternoon

 

[jt]

Slow slow very slow batch sparge - mill re-readjustment coming up I think

[Chris Banks]

Maybe bring it along to the committee meeting!

 

[jt]

maybe not, slow but good extraction, I must have more paitience ...

 

Will bring some red pepper (capsicum) chutney though, nice with some bread & cheese

[jt]

Ok, the first of my North West Welly ales is in the keg but waiting fridge space  - where's yours at Chris ?
This little darkie went from 1.034 to 1.010.
There was 16% mixed cara/crystal and 9% Choccies and black, mashed up at 69C and fermented at the garage ambient of 20 to 21C
Recipe was hop balanced - 24 IBU or 70% of OG.
Bitterness evident, but the 20gm cacscade additions at 20 10 & 1 aren't showing up much yet
Some esters, but I'm not sure if they're the expected stone fruit & nut

So, the next idea is to take the favourite '05 pale ale and hop it to take the higher FG of the yeast into account

[Chris Banks]

No1 is on tap now tasting pretty good I think.

Bit of a compromise on serving temp having a lager and an ord bitter on tap at once maybe I need a seperate fridge!

For comparisons sake mine went 1039 - 1006 with 33ibu

10% Munich 5% Med Crystal and Malteurop base 67c mash fermented at 19-20c

Dry hopped in secondary with 20g EKG

For the most part my tasting notes are the same!

The bitterness is there but the late additions have yet to stand out except for a little of

the zing that I associate with the Styrians

Not sure about stonefruit and nut either but def more flavoursome than im used to with old faithfull (US05)

 

No2 in primary has slowed down but still has the much talked about 2inch krausen on top.