Millbrook Ale - Friday, October 14, 2016
11 Gallons
This Blonde Ale was supposed to be an experiment with 100% city water. I didn't have enough spare water bottles, so I went with 50/50. I think this is better anyway.
Millbrook Ale
22 lbs. GWM
2 lbs. Flaked Wheat
140 g hallertauer - 2.5% AA - FWH
2 tsp. Amylase Enzyme ( added when pitching yeast )
1 Whirlfloc @ 10 min.
1.25 tsp. yeast nutrient @ 10 min.
Nottingham
50% city water - ( dechlorinated )
50% RO
O.G. - 1.048
F.G. - 1.009
% - 5.13
SRM - 3
BU - 21
This is a very active fermentation. Keezer set @ 18.5 C. I just sprinkled the Nottingham on top. Took almost 24 hrs. to get going, however, it is acting like my beer did many years ago. Spewing, gurgling, and whatever else it did back in the day. I wonder if it is because of the AE? Will know in about 2 weeks when I check the FG. Checked the gravity on day 6 and it was 1.012. The AE hasn't done a lot so far. I just want it to help with my starch haze so it doesn't matter at the moment. I read that if you use too much AE, you will get a Fruit Loops taste. Nothing yet, keeping my fingers crossed. When I added the gelatin, I forgot to reopen the C02 valve and got suck back. It went far as I heard it. I don't see any beer in the regulators, so I hope all is good. Infection? Very possible. This beer had a real funny taste after I added gelatin. Kegging day it was very good. I have no idea if the gelatin caused it, but I don't think so. No idea what though. Tasted a bit like green onions and a weird cracker from a baby shower. God, what a combo of flavours.
This Blonde Ale was supposed to be an experiment with 100% city water. I didn't have enough spare water bottles, so I went with 50/50. I think this is better anyway.
Millbrook Ale
22 lbs. GWM
2 lbs. Flaked Wheat
140 g hallertauer - 2.5% AA - FWH
2 tsp. Amylase Enzyme ( added when pitching yeast )
1 Whirlfloc @ 10 min.
1.25 tsp. yeast nutrient @ 10 min.
Nottingham
50% city water - ( dechlorinated )
50% RO
O.G. - 1.048
F.G. - 1.009
% - 5.13
SRM - 3
BU - 21
This is a very active fermentation. Keezer set @ 18.5 C. I just sprinkled the Nottingham on top. Took almost 24 hrs. to get going, however, it is acting like my beer did many years ago. Spewing, gurgling, and whatever else it did back in the day. I wonder if it is because of the AE? Will know in about 2 weeks when I check the FG. Checked the gravity on day 6 and it was 1.012. The AE hasn't done a lot so far. I just want it to help with my starch haze so it doesn't matter at the moment. I read that if you use too much AE, you will get a Fruit Loops taste. Nothing yet, keeping my fingers crossed. When I added the gelatin, I forgot to reopen the C02 valve and got suck back. It went far as I heard it. I don't see any beer in the regulators, so I hope all is good. Infection? Very possible. This beer had a real funny taste after I added gelatin. Kegging day it was very good. I have no idea if the gelatin caused it, but I don't think so. No idea what though. Tasted a bit like green onions and a weird cracker from a baby shower. God, what a combo of flavours.
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