Ref 2021-10 Sarka Brewer Pain & Patience
Style Czech Lager Type Beer, all-grain
Started Fri 22nd Oct 21 OG 1.047 Status Archived
Packaged Fri 26th Nov 21 Fermenter Fermzilla 12 PSI
Handle 2021-10 Sarka
Brewer Pain & Patience
Style Czech Lager
Type Beer, all-grain
Fermenter Fermzilla
Status Archived
Started Fri 22nd Oct 21 OG 1.047
Packaged Fri 26th Nov 21

Milestones & Tasks

Nov 29 -871dFirst (official) taste
Nov 06 -894dKegged 22 litres
Oct 22 -909dStarted Primary
Nov 202129Mon

Well, to be honest I’ve already finished the 5 litre mini keg, but now that I’ve had a couple of glasses from the main keg I thought I’d best make a note to say that 3 weeks of conditioning still hasn’t cleared it. Although it does taste fairly nice.

23 days
Nov 202106Sat

We just filled a 19 litre Cornelius keg until foam started coming from the airlock, but it was mostly sanitiser. Reckon there’s about 18 litres in the 19 litre keg, give or take. The rest went into a 5 litre MJ Mini, stopping again at the foam-in-PRV stage. Maybe 1 litre left in the Fermzilla that went to the fishees.

Forgot to take FG reading so we’ll try to remember when it’s done conditioning in a couple of weeks’ time.

15 days
Oct 202122Fri

This summary is being added 16 November, and we’ve already been conditioning the main keg for 10 days while the 5 litre mini keg is almost empty. Not much to add really, but because I don’t want to slip into bad habits and record just the rough notes I’m going to pull two interesting points out for focus:

  • If boil-off / mash losses are greater than expected it’s OK to add some water near the end of the boil, gravity isn’t impacted too much by a couple of litres. I wonder if starting with the chiller wet (as per modified HW profile) would have evened things out?
  • Don’t forget that pouring in a starter also adds volume. Not sure if Brewfather’s magic takes that into account.

Brew Day Notes

0737 – started dough-in. 22.25 litres of mash water heated to 68℃ with chiller dry this time, using original Brewtools B40 Pro equipment profile adjusted for 1.7 litres HLT deadspace.

0747 – Dough-in complete, starting 20 minute mash rest

0807 – Mash rest complete, starting to circulate through mash.

0931 – Should have finished mashing by now but forgot to heat my sparge water (no reminder set in default BT profile) so I’m trying out the new sparge attachment while heating HLT. Seems to flow OK but holes block up quite quickly. When they do they can be unblocked by removing the end caps, and I now see why the revised end caps are tethered to the spokes – can be dropped easily.

0945 – Starting sparge after 5 minutes of vorlauf

0949 – Bugger, forgot to measure levels and gravity before sparging. Oh well.

0953 – Sparging complete. Pre-boil volume is 28 litres, 2.5 litres short of 30.58 target. Pre-boil gravity is 1.045 (1.030 @ 58.1℃) against target of 1.041. Plugging those values into Brewfather’s Gravity Correction / Boil Off calculator tells me I should add 2.73 litres of water, which is pretty much the observed difference in pre-boil volume. I’m going to add this now rather than to the fermenter so that it will be sanitised by boiling.

1007 – Water added, as is the Trubinator. Volume now shows 31 litres, revised pre-boil gravity still 1.045 (1.028 @ 63.1℃). Eh? How can adding 2.7 litres of water not affect gravity? Anyway, heating to boil now while I clean the malt pipe.

1046 – Boil tracker started, 60 minute additions in.

1131 – 15 minute additions in, as is the chiller coil for sanitising. Timer paused while kettle re-heats to boiling temperature.

1145 – 10 minute additions in, polyclar and yeast nutrient.

1155 – I’m going to ignore the 98℃ hopstand for 300 minutes and instead do 20 minutes at 90℃. Additions in.

1226 – Post boil readings taken while chilling: 27 litres (with chiller – I forgot to measure before cutting in) and 1.047 (1.030 @ 62℃) against target of 1.046. Looks good!

1331 – Transferred, Tilt deployed, fermentation fridge set for 13℃. Volume before starter was 23 exactly, adding the slightly iffy looking starter made it 25 litres. Spunding valve added and set for 12 PSI, if it doesn’t register anything I can always sprinkle some dry yeast in a couple of days.

1440 – Cleanup finished.