Yellow Goose 2

A quick brew to test reusing yeast (from Dark Green Goose), in the past this hasn't worked out too well, and it was either crystal malt (but Dark Green Goose seems to be ok) or reusing yeast.

It may have been that the reused yeast was giving a more vigorous ferment, and not having a fridge at the time might have been too much.

This also happened to be the cleanest and driest brewday ever (still some washing up left tomorrow, but no sticky messes). Let's hope the ferment goes well too.


To help understand what is happening during different stages of the brew process, I've got most the parts to assemble a raspberry pi temperature logger.  It's staggering the power in a raspberry pi is available for less than £25.

more calculations...

Had to really think hard about the fermentation of the Dark Green Goose.

Fermentation seems isn't wanting to move from 1.020 from 1.052.
Looking back at Citra, gave an attenuation of 67%, applying that to this brew gives with a fudge factor for using less fermentable Crystal malt suggests 1.020 is about the right ball park.
The big question in my mind now is if 67% fermentability of the base malt is too low, and if it is then this is something new to consider in the calculator.

Both Citra and Dark Green Goose had a similair 69degC mash temperature. Nelson,was mashed cooler at 65degC gave a 75% fermentability.

Maris Otter	Crysal 80L	Total
1.052	1.052
52	52	52
31.6727272727	1.1818181818	32.8545454545
		19.1454545455
		1.0191454545
Qty Weight	Qty %	Fermentiiblity
5500				Weight
5000	0.9090909091	67	60.9090909091	Percentage Maris Otter
500	0.0909090909	25	2.2727272727	Percentage Crystal

Dark Green Goose

Brewday is underway, the first from a new sack of 25 kg malt.
This is as much an experiment to optimise a process around boiling the full volume of wort in a 3 stage process.

This will start to use up some hops that I didn't get around to using straight away... I need to concentrate on using up hops now.