@olicanabrewing #Homebrew evening and #BrewDay #37

Monday evening was the @olicanabrewing meeting @Bar_tat,

Another successful event, It was the Imperial Stout or Fruit Beer Challenge , there were some really promising and nice beers for tasting although again we were suffering from young Beer and needed another week or two to condition properly and unfortunately Toms tasted slightly antiseptic one of the off flavours of an infection, during the Meeting and discussions on the train home we agreed we need to be more open with our criticism,  that way people have a chance of learning  and rectifying things for future brews. I thought my Russian Imperial was ok but Possibly  too sweet as it was designed to be 10.5 % but only achieved 9.5%

Gaz Brought up an idea for manning a stall and hopefully having beers from us at an event in Addingham in October. This sounds like Great Idea, I have never done anything larger than 25L , a while ago was given a plastic 9 from my local, It was from a small brewery in York that closed and the Brewer just disappeared leaving the cask behind, so this would be an ideal opportunity to try out cask conditioning.. this conversation led on to discussions of selling beer, I have had several people asking me to sell them some but I have to say no, I personally would love to be able to sell my beer but find the process of registering with HMRC, setting up and registering a business more than a little daunting, Maybe we should try and organise a speaker or a workshop event from some one who has gone through the process…

The morning after @olicanabrewing saw me very Groggy but still able to have Allgrain BrewDay No 37.

I used a slightly modified Columbus challenge recipe. Still using to original challenge weight of 50g of Columbus high alpha hops but now Designed to have an OG of 1.040 a bit lower than last time. The Pale malt went down to 2.5Kg and the Pilsner malt went up to 2Kg

1.040 if i read it right..!

It hit the mark spot on   although, I think I need to tweak my equipment profile as I ended up with 26L in the FV and using the pump to Aeriate the wort I ended up with a foam monster..!!

Foam Monster
Foam Monster

I decided to let this one ferment out in the Cellar which seems to be holding out around 19-20 ˚c this time of year, its using a starter from a US-05 second generation yeast and The Brew had already started when I checked it later in the evening 

keeping a closer eye on @brewpi

As well as doing my brewing I have been keeping a closer eye on BrewPi, I have recently updated both systems and rebuilt one (software wise) from scratch.

Hats off to the whole team, the new install/update  process has been automated and is now much easier, however there was a mild moment of panic when the one I chose to just update, (the BlackPi in the Shed with a brew in the FV), didn’t carry over the sensor configuration but that was soon sorted ! Also my suggestion of adding the system name into the web code hasn’t been adopted so I had to change the code to make my systems distinguishable again but thats very very minor ..

I spotted in the forums about The move to the Spark Core, this looks promising and I hope that with a re write in progress, the extra memory on the Spark Core builtin WiFi etc. Elco and MDMA choose to move the display buffer out of the display library and have it in a black box of it’s own so that other display libraries can be just bolted in….I still like the idea of multiple I2C displays so that you could have a dedicated display per chamber… If I was more proficient and had more free time I’d like to have a proper go but hey ho, I know I’m not ! so I’ll just tinker on the sidelines and Brew some Beer 🙂


Monday was a #BrewDay

Monday was a brew day , Belgian WheAt Beer !  I have brewed it  it a couple of times before ! The first time I brewed it I put the coriander seeds in Whole, result = not much flavour ! The Second Occasion I used a pestle and mortar to crack the coriander seeds, Flavour = moderate 🙂 .

This Time I put the coriander seeds through my manual coffee grinder on Course before adding then to the boil, lets hope it’s not too strong flavoured….


After listening to several BeerSmith Podcasts on my daily commute, I have changed my Wort Aeration technique ! instead of sitting there for 10 minutes violently aggitating the FV, I have invested in an air pump for a fish tank,  currently I’m using a normal  airstone but may upgrade to a stainless Steel one, the wheat beer was already off the blocks and producing gas 2 hrs after putting in the starter , I have had to change the blow off bottle every morning and evening  since Monday as its full of Krausen….

Monday I also Kegged the Black IPA , it’s FG was 1.016 making it a 7.59% brew, looking forward to sampling it…

On the saturday morning I also Kegged my Anchor Steam Clone, this had an OG of 1.060 and  the ferment  had slowed dramatically by friday evening and on taking the SG (1.010) saturday I decided to Keg and cold crash it , should be a healthy 6.58%

Hope fully I will see all the Olicanabrew folks on the 23rd , I’ll bring a couple of bottles of the RIS along but it’s only been bottled 2 Weeks and if the BIPA or Anchor has Conditioned  possible a pet of one or the other 🙂

My Next Brewday may be the day after the Brewclub meeting, thats if I’m not too Grey ……

#BrewDay Anchor Steam Clone, RIS & BIPA

Yesterday was a brewday an Anchor Steam Clone Brewday ! It’s a while since I brewed an Anchor Steam Clone but I have a minor problem ! The Russian Imperial Stout that I placed in the cellar to finish in a secondary FV whilst the Black IPA fermented in the BrewPi fridge when I was away on training, to put it simply hasn’t .. and it’s causing a bottle neck.


I am wondering if the Cellar temp of 18-19˚c just wasn’t warm enough to finish it , as you can see from the above readings it only moved by 0.2 %

It’s the first time I have used this strain of yeast (WLP007), it is supposed to have a medium-high alcohol tolerance and an optimum 18-21˚c fermentation temperature. So the Freshly brewed Anchor Steam clone using  Fermentis US-05 yeast, which I know will ferment at lower temperatures than the Cellar temperature is now, is In the Cellar  along with it is the Black IPA which is  using a 2nd generation of the WLP007 . The RIS is in the Fridge at a warmer 23˚c . Lets hope its finished before the next Olicanabrew meeting.!

Although without an optimum 8 months bottle conditioning won’t be at its best.