26/10/13. My 24th homebrew, Seaham Kernel & Magic. Having collected and the yeast from the bottom of a couple of bottled of Kernel beer and in a separate container some from Magic Rock this brew was split post cooling and the different yeasts added to see what happened
Mash tun filled and brought up to 75°C
Mash 1hr 30min 67°C for first 30minutes falling to 65°C, reheated back to 70°C
4.75kg Pale Malt
150g Crystal Malt
Run off through bottom tap in mash tun into fermentation bin and then sparged with 6l of hot water to give 20l which was returned to the mash tun
Boil 1hr total
40g Citra (14.8%) at the start
20g Citra 30 minutes in
10g Citra and 2g irish moss added with 10 minutes to go
Filtered to fermentation bin and boiled water added to bring volume back to 5 gallons (22.7l)
Wort cooler utilised to crash temperature from 74°C to 20°C. Syphoning only.
Batch split into 2 fermentation bins with one having the Kernel Brewery yeast and the other Magic Rock Brewery yeast added
FG 1010 (both ended up the same) 4.8% 97 IBU
On tasting as the beer was bottled the Kernel yeast seems to have left a slightly sweeter taste. Will see what happens after secondary fermentation.