Crouch Vale - Version 2

Today is replace-the-front-shocks day. I've never done it before and thankfully the corrosion isn't as bad ad I thought it would be. I was unsure of doing it myself, but I found this series of videos over on eHow. Nathan McCullough rocks. The only hiccup I had was replacing the stabilizer control links. The nuts had seized and the 'bolt' portion was a ball joint so you couldn't get a grip on them. I had to cut them out. I hadn't planned on replacing the links, but I noticed last night that the driver's side was shot so I ordered a new set (both sides). This may have been the whole noise-in-the-front-end problem in the first place, but I had already bought the shocks and the original ones have 100k (miles) on them, so I went ahead and did the whole job.


Ok ... on to beer.


I brewed Crouch Vale Version 1 last Tuesday and now it's time to do Version 2. The recipe is identical with two exceptions:

• I decreased the amount of Halcyon to 7 lb and added 10oz of Crystal 75,
• I washed the yeast from Version 1 and added half of it at pitching time.

Everything else was the same (temperatures, times, etc) but I had some problems. My mash screen (a bazooka tube) got loose during the mash and I had a heck of a time getting it back in. While is was out, though, some grain got into the mash tun valve and buggered everything up. I got my first runnings (less than normal amount) by using a pitcher and a kitchen seive, cleaned things up, then got my second runnings in the normal batch sparge way. Efficiency seemed to drop a bit from the previous version: my preboil wort was 1.035 which means 75% efficiency. Boiloff was a bit higher than planned and although I ended up with 6 gal in the carboy, the postboil wort was 1.038 - spot on what I wanted.


Brewing Notes:


Day 0
1730 :: preheat tun w 7 gal hot tap H2O
1737 :: flame on! 2.5 gal on to boil
1749 :: 185F and nucleate boiling
1757 :: want to mash in @ 162F; currently @ 168F; allowing thermal eq'm
1804 :: after some swirling for cooling, 162F so mash in
1807 :: mash screen came out; fished it out and let the mash go on - will insert at end of mash
1823 :: mash @ 151F
1840 :: 6.25 gal sparge H2O on (2.45 pre-vorlauf + 3.8 sparge)
1840 :: mash @ 151F
1850 :: sparge H2O @ 122F
1902 :: sparge H2O @ 165F; mash @ 149
1904 :: screen disconnectd again; had to take first runnings via seive
1940 :: finally got 7.5 gal of wort; OG = 7 Brix (1.028) --> 75% eff
1948 :: current conditions are 78F and 61% RH
1953 :: full-on boil; going with a fuller boil than normal to ensure that I get the boiloff I want
2100 :: my Bullion hops are 7.9%, so I am using 3.5oz @ 15 min
2108 :: Bullion hops, whirlfloc, and IC into kettle
2123 :: flame off. IC down to 74F in under 15 min
2143 :: into fermentation chamber @ 63F


Day 1
1800 :: Oxygenate for 120s @ 0.06 lpm; Why? This article  (and many other sources) say you need about 0.12 liters of O2 added (assuming perfect absorbtion). If I dial my regulator to 0.12 lpm, it foams a lot and not all the O2 is absorbed. Halving the flow rate minimized bubbles (maximizes absorbtion) and it only takes an extra 60 s.
1810 :: Add half of previous batch harvested yeast.

Day 2 
1810 :: Kraeusen is present. Slowly bubbling.


Day 3
1715 :: Kraeusen is this with persistent. 63F spot on.


Day 4
0630 :: Kraeusen is present. Still persistent bubbling.


Day 6
1900 :: No more evident bubbling, but there is some kraeusen present.


Day 7
0700 :: The gravity is 1.010 so I will rack to a keg tonight. The hydro sample is noticeably different from Version 1; not nearly as hop forward or bitter, with distinctly more malt character. I am really looking forward to getting both of these carb'd up and onto the tap.

Tasting Notes

OK, it is also a nice beer. Less hop presence, but there's a flavor that I'm not a big fan of. Greg calls if phenolic. Kris says that it is the Crystal 75. Good malty profile.