After Correcting my old Brewpi PID values this went as anticipated. Since I was using home grown Northern Brewer hops from 2018, I reconfigured my boil kettle to have the old flat plate filter.
Everything went well and the OG came in at 1.054-55.
I’d decided to use the collected yeast/trub from the BlackIPA after it was cold crashed. This was under pressure in the fermzilla, so was just squirted out using a ball lock beer connector and tube straight into the FV. Fermentation started very quickly and fas finished by the end of day 3 ! The FG came in at 1.016 making it 5.2%.
I finally drank enough beer to brew some more ! I’ve done 2 brews in May one brew was meant to be a rerun of my Black IPA and the other was a version of a California Common. The Black IPA on the 9th of May went slightly awry ! The old version of Brewpi didn’t have the right PID values and as a result the mash temp overshot .. This meant I had an amount of hard to ferment sugars and the fermentation finished earlier than I wished. Even the usual rousing and the addition of Amylase enzyme didn’t restart it.
The OG was 1.074 and the FG ended up at 1.027 making it 6.3 % but it was too sweet for a Black IPA . Cacao nibs, Tonka beans and Vanilla to the rescue . 150g of Cacao nibs were roasted for 15 mins at 170ºC and 2 Tonka beans were ground up and added with the dry hopping. After leaving for a couple of days and then sampling it just didn’t sit right on the palate, it was too bitter ! I added 3 TSP of Vanilla essence to get it balance right…