Differences

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--- brewing:batches:8 [2025/10/07 16:08] – [Process] tailkinker
+++ brewing:batches:8 [2025/11/10 22:02] (current) – [Process] tailkinker
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 ===== Process =====
-Sterilized everything the night before, left to air out overnight.  15 litres in large kettle; 8 litres in small kettle. Mash-in at 69°C, temp dropped to 67°C.  Started an infusion of the hops.  Maintained mash at 67°C. Mashed for 60 minutes.
+**6 October 2025**:  Sterilized everything, left to air out overnight.
+**7 October 2025**:  15 litres of water in large kettle; 8 litres in small kettle. Mash-in at 69°C, temp dropped to 67°C.  Started an infusion of the hops.  Maintained mash at 67°C. Mashed for 60 minutes.
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 Lautered and started the boil.  45 minutes after the boil started to roll, added the molasses.  Flameout fifteen minutes later, and added the hops infusion and the coffee.  Moved to the tub for cooling.
+Took a reading:  1.048 SG.
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+Pitched the yeast and closed it up.
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+**7 October 2025**:  1.048 SG.\\
+**11 October 2025**:  1.014 SG.\\
+**12 October 2025**:  1.014 SG.\\
+**19 October 2025**:  Bottled.\\
+**10 November 2025**:  Sampled it.  It had soured badly.  At some stage, some contamination must have crept in.  Ended up dumping 20 litres of product.  Curses!
+**Diagnosis**:  I left the blow-off tube in during the entire ferment, and it became a vector, rather than a barrier, for wild yeast.  Going forward, *always* switch out the blow-off tube for an airlock after 48 hours.