Another Grainfather Brewday and FastFerment Woes

Time for another Grainfather batch. I’m not sure whether I shall get closer to my target of replicating a Sheffield Bitter; indeed I may be moving further away! But at least this time, the colour will be nice and pale. This is the Beersmith formulation:

Beersmith a
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Cornelius Kegs

I finally got my “Corny Keg” system working. And in spite of the rather large amount of pipework, it does give a lovely result.

Corny Keg 001a
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Fête du 14 Juillet 2015 – Chinon

We extended our holiday to take in the Bastille Day celebrations in the Loire Valley this year. Even when the family used to spend the summer in Normandy, I contrived to miss most 14 July celebrations, much to my regret ‘cos I love fireworks. Don’t get me wrong. I enjoy a march-past of Sapeurs Pompiers as much as the next man, and even a parade of children with lanterns doesn’t leave me unmoved. But it’s the feu d’artifice that crowns the evening!

Rolandiere 081a
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First Grainfather brew: organoleptic testing

Before I went off to college I worked at a food science laboratory. The scientists would cook up foodstuffs in laboratory ovens and test the results for various characteristics. If the experiments involved something delicious like roast chicken, their reports would conclude that they’d carried out organoleptic tests, but never seemed to list the results, which puzzled me. I had to ask what it meant, which was, of course, that they’d eaten it.

We’ve been away for a couple of weeks, which has given our first Grainfather brew a chance to condition. I was all agog to try it.

Rolandiere 111a
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Grainfather brewday

Well, the great day has come. I’ve been on the course, watched the videos, even read the instructions. Now for the first experiment with … the Grainfather.

Adding the grain to 21 litres of water at 50C. The Grainfather brings the temperature back up 50C as the grain cools the water down.

Adding the grain to 21 litres of water at 50C. The Grainfather brings the temperature back up 50C as the grain cools the water down.

It’s an all-in-one mashing and brewing device for home-made beer. The last time we made any beer, many years ago, we had to mess about pummelling bags of grain in warm water, rather reminiscent of a Victorian washday.
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Brewing Course at the Home Brew Shop

I rather cheekily managed to get a last-minute place on a course at The Home Brew Shop in Aldershot today. So popular are these courses that they’re booked up literally months ahead. The next one with availability is at the end of September!

Brewing Course 004a
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Microbreweries and the revolution in home brewing

Years ago we used to brew beer, and quite successfully so. Later I actually worked for a brewery, and learned at least a smattering of brewing technology. Our beer got better. We used to make a nice brown ale for the summer months, not too strong, but refreshing after work on a warm evening.

We found the old boiler and mash bucket in the attic recently. They’re looking a bit yellowed and sad now, but they prompted us to revive the idea of home brewing. So that’s what we’re going to do.
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Perfect allotment days

The much-needed rain last week has given way to lovely weather. We’re doing the final preparation of some of the beds, and the tiller has been in use not only for ourselves, but some of our neighbours too.

Rotavator 001a

We’re getting loads of rhubarb: our first glut of the year in fact if you don’t count the eggs. Not everyone likes rhubarb, but enough of our friends enjoy it so as to make it worthwhile to grow. Plus, of course, we’re very fond of it ourselves.

It’s been slightly sad to watch the crows and magpies devouring nestlings from the songbird nests in the blackberry patches that dot the allotment site. Every so often there’s been a clamour of alarm calls, and a crow has emerged with another snack in its beak. Every amateur conservationist that I’ve ever met has assured me that corvids do little or no damage to the songbird population, so what we’ve seen today must be exceptional.

Ducklings in the brooder

There’s a parallel with having children here. You forget just how fast they grow!

Only a day or two old, the ducklings are thriving. The pictures are taken a little distance from the brooder so as not to frighten them. The cardboard wall is to prevent too much Aubiose from being kicked out onto the floor!

Maybe if we huddle in the corner and ignore the big scary humans, they'll go away!

Maybe if we huddle in the corner and ignore the big scary humans, they’ll go away!


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The duckling hatch continues

It’s now exactly 28 days since the original 11 eggs went into the incubator. Two didn’t develop at all, and one looked infected at around the halfway mark. That left us with eight. As I write, we have seven lively ducklings! Increasing the humidity in the R-Com 20 incubator seems to have paid off.

I caught the hatch of number 4 on camera. The third had just hatched, and her cheeping and movement may have encouraged the fourth to emerge. Here’s the hatch in pictures:

Some pipping action is visible, and as we watch, more holes start to appear in the shell

Some pipping action is visible, and as we watch, more holes start to appear in the shell


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