Sunday, 25 August 2013

The American Revolution - Porter Style

Howdy everyone.
Sunday was a brew day for me, and it was a good one, couldn't have gone any better.
I hit all my numbers; Pre boil O.G, Mash temps and Even got an additional 1 litre out of it for my troubles.
Had a great time doing it too, Got up bright and early at 6:30am and was finished by 11:30-12, 20 hours after pitching the Mangrove Jacks M.44 West Coat yeast its beginning to bubble and has a small ring of krausen forming.

The brew is a Porter, Loosely based on Jamil's Robust Porter. With some minor changes.
As per my last Post, it has been dubbed The Sons of Liberty Porter. As its a mix of an English style beer, with american Hops and yeast. Th hop schedule, is more to the English style of schedule. I'm hoping for a good solid porter, with a little hop kick from the Beautiful Amarillo Hops used.

Now for a small Plug for my brew mate Paul Finney, who has just opened a Home brew-shop. Sourcing Local ingredients from Gladfields, along with Liquid yeast and Imported and Local Hops.
Its in Bishopdale Mall, and is called Finney's Homebrew Emporium.

Secondly, Bottled the Zombie King IPA with Alan yesterday afternoon. This is an amazing beer already, and although its pretty hazy, it's going to taste damn awesome. The aroma was like Fresh Fruit, which for some would be too much. But not for me the big hop head I am.

Now, I have concerns about my BIAB techniques:
#1 is Beer Clarity - The Zombie King is pretty cloudy, This is Hop Haze, but it almost seemed like there was something else too it, a protein of some sort floating around...
Could be chill Haze, from a poor cold break? For those who read this: Is this something that happens when Inputting Flame-out hops and leaving for 10-20 mins to lock in that aroma?
I reckon its something also to do with the BIAB technique. As there is no Grain Bed to filter and Vorlauf the Wort accordingly. Something to think about.

and #2 is Trub - The Porter has a pretty solid amount of Trub even though I whirl-pooled (sort of) and let things settle out as well. This is a BIAB issue I'm pretty sure, I also used a Sieve to get rid of some of this stuff. which should eliminate some of this. this is based on the visual I had this morning when I checked it. It may settle out, so watch this space to see what happens.
I may have to secondary this one, as its my first beer for NHC2013.
Leave comments below regarding the possible solutions using the BIAB techniques on clarity and Trub in the fermenter, would be very interesting to see what others do.

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