B12 - No Right Turn - NZ Creamy IPA 19/09/22

Treat each G70 45L with 2.5gms baking soda, 5gms Calcium chloride, 10gms Epsom, 15gms Gypsum and HLT 2.5g C.C. 5gms Epsom and 5gms Gypsum.
19/09/22
Add 3ml Lactic acid to each G70.
G702 mash start 0855. G701 mash start 0900.
G702 pH 5.6. add 2ml Lactic acid, G701 pH5.7 add 2ml lactic acid. Next readings g
G702 5.5 and G701 5.4.
G701 collect 65.5L, G702 collect 65L.
Both boiling at 1115.
Then it all went pear shaped when one counter cooling coil blew up....
G702 56.25L after boil G701 forgot to check probably similar so say two at 56 = 112L less 6L ( 3 each G70 ) left in G70's do 105-106 into fermenter - top up with 5.5L filtered water.
Pitch saturated US05 at 1700 at 21.3C. O.G. 1058 giving 82% efficiency.
Go well BB12 - No Right Turn.
Temp set to 19.%C
Tues 20/09 at 1430 very light bubbling ( one pop ) every 3-4secs.
Bubbling a little stronger/ longer every 3 secs at 1600. Fairly strong every 1 sec at 1930.
Wed 21/9 bubbling strongly every 1/2 sec. Temp 19.7C - adjust temp down to 19C. Gravity +1045ish beer looking quite lumpy. Lovely malt sweet smell taste has some bitterness and hoppiness present - so far very yummy.
Thu 22/9 Temp 19.2 still bubbling strongly 1/2 sec. Gravity 1040 still lots of floaty stuff. Smell still sweet honey ( hope not diacetyl ? ) tastes good some citrus? bitterness.
1645 bubbling same rate. Temp 18.7.
Fri 23/9 bubbling every 1 sec Temo 19.2C gravity 1028-30 tasting more balanced, stonefruit ( apricot, mango ) and citrus coming through.
Sat 24/9 Temp 19C Gravity 1022ish still bubbling every 1 sec. Smell sweetness dropping tastes good.
Sun 25/9 bubbling les strongly still every 1 - 11/2 secs.
Mon 26/9 Temp 18.1 Gravity 1014 - bubbling slowed almost stopped. Start Co2 into top fermenter. Add 100gms Moutere, 71 gms Nelson Sauvin and 73gms Motueka as dry hop. Lift temp to 21.5 for Diacetly Rest and pressure to 4psi. Smell of sulphur.....taste slight sulphur more light grain bitterness light grassy citrus hop - vague, not that pleasant???.....
Tues 27/9 Temp 20.8 Gravity 1012. Still stinky sulphur smell tastes better than smell light citrus?? Who knows about this batch. Let pressure off had risen to 6psi to try and off gas the sulphur smell. Wierdly doesn't seem to want to stop bubling even after pressure gets to 0??? Close off valve and reopen later if pressure build up.
Thu 29/0 temp 21.4 pressure at 5psi still sulphur smell receding and same with taste. Release pressure to dry and drive off sulphur.
Fri 30/9. Temp 21.2 sulphur smell less still slight??? Taste great. Add 250gm Nelson S and 250gm Motueka. and drop temp to 15C. Dump 3L thick hop/ yeast mix.
12.4gms per litre hops after 2nd dry hop.

Sat 1/10 Temp 14.5C sulphur smell pretty much gone now stonefruit/ mango-ish and starting to taste really nice - Wow what a change...hopefully will get better over next day or two. Dump 2.5L thickish yeast and hops.
Sun 2/10 Temp 14.7. Dump 2.5L sloppy hops and yeast. No sulphur smell more dank mango/ papaya and stonefruit, great taste echoing smell, punchy hop forward with good bitterness. . Bright appearance starting to clear.
Mon 3/10 Temp 15.7 drop to 10C to start cold crash. Dump 3L sloppy hops. Smell and taste similar to previous just smoother.
Tues 4/10 temp 10.2C drop to 5 then to 2.5C pressurise to 6psi. Smell and taste just getting slightly better. Bright needs to clear a bit. Dump 1L. Temp down to 3.2C at 1545 set to 2C. 2.8C at 1700. 2.6C at 1800. 2.4C at 1830.
Wed 5/10 Temp 1.9C at 0835. 2.1C at 2000.
Thurs 5/10 temp 2.6C still needs a bit more clearing drop to 1.0C. 2C at 1200. Dump 1L. 1.6C at 1400.
Friday 7/10 Run off to Kegs - 18.25Litres to BB30, 26, 16 and 03. 19L into Corny8 and 5 litres into mini corny giving 97L total Beer plus 4 L fermenter and 13Litres Dump =114L fermented.