Chineham Pale Ale's Drinking Well

After 8 days in the fermenter, on Saturday night I switched off the heating/cooling to the FV to allow the yeasticles to drop out.  Not that this is necessary with Fullers yeast as this stuff drops like a stone once it's done its job. 

Overnight the Pale Ale dropped in temperature to about 12C and was casked.  I filled two pins and also added 50g of sugar and 10g of Styrian Goldings to each.  These I've got conditioning in the kitchen for a few days and they'll be moved somewhere cooler towards the end of the week.

As luck would have it, I managed to get another 2 gallons or so out of the FV and into a third pin for drinking.  This one is in the utility room set up on the beer engine and is drinking very nicely thank you very much!

Brewday underway - Fullers AK (1910)

So, I went with the AK recipe afterall. The newly clad mash tun held its temperature perfectly and a steady 66°C will see those enzymes happy as a pig in sh1t, converting the starches to lovely sugars.

It's bloomin cold in my garage today so the uninsulated copper may take longer to boil than normal. Maybe that wants cladding too!

The mash was more efficient than I wanted (as it always is) so I overshot my extract and will end up with either slightly more beer (never a bad thing) or a beer with an OG of 1.050 rather than 1.045 (also no disaster).