{"id":216,"date":"2021-01-31T23:35:41","date_gmt":"2021-01-31T22:35:41","guid":{"rendered":"https:\/\/karamazov.fr\/blog\/2021\/01\/31\/citra-smash-v2\/"},"modified":"2021-02-13T22:15:39","modified_gmt":"2021-02-13T21:15:39","slug":"citra-smash-v2","status":"publish","type":"post","link":"https:\/\/karamazov.fr\/blog\/2021\/01\/31\/citra-smash-v2\/","title":{"rendered":"Citra smash v2"},"content":{"rendered":"\n

Comme je te disais hier, on encha\u00eene ! Alors l’id\u00e9e c’est de refaire la m\u00eame recette en ajustant quelques param\u00e8tres et en essayant de faire mieux ! <\/p>\n\n\n\n

\n\n\n\n

Pour commencer, j’ai suivi un peu plus la recette en ajoutant des flocons de froment, c’est cens\u00e9 apporter un petit go\u00fbt de c\u00e9r\u00e9ale et am\u00e9liorer la tenue de mousse, on verra bien en comparant avec la v1<\/p>\n\n\n\n

\"\"
A pr\u00e9parer dans une casserole \u00e0 part… <\/figcaption><\/figure>\n\n\n\n
\n\n\n\n

Sinon, Voil\u00e0 principalement ce qui n’avait pas bien fonctionn\u00e9 avec le premier brassin : la gestion de la temp\u00e9rature..<\/p>\n\n\n\n

Il y a je pense deux raisons pour que je n’aies pas r\u00e9ussi \u00e0 ma\u00eetriser la temp\u00e9rature \u00e0 l’empatage, premi\u00e8rement : je n’avais pas fait la totalit\u00e9 du volume (2\/3 de la recette), et deuxi\u00e8mement : dans mon garage il faisait vraiment tr\u00e8s froid… Trop froid ! Au point que mon eau avait gel\u00e9 dans les tuyaux… <\/p>\n\n\n\n

Alors pour ce deuxi\u00e8me brassin : je fais la recette compl\u00e8te !! C’est \u00e0 dire 25 litres avant \u00e9bullition.<\/p>\n\n\n\n

Entre temps j’ai aussi achet\u00e9 un beau petit manteau pour ma brew-monk :<\/p>\n\n\n\n

\"\"
Splendide petit anorak<\/figcaption><\/figure>\n\n\n\n

Bon, aujourd’hui il a fait grand beau alors c’\u00e9tait peut \u00eatre pas indispensable mais pas grave, ce sera toujours un plus pour isoler. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

R\u00e9sultat, c’est le jour et la nuit, juste la satisfaction de pouvoir ma\u00eetriser l’empatage, c’est parfait \ud83d\udc4d<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n\n\n\n

A part \u00e7a j’ai ajout\u00e9 une petite \u00e9tape de v\u00e9rification apr\u00e8s empatage pour s’assurer que l’amidon a bien \u00e9t\u00e9 compl\u00e8tement transform\u00e9 (\u00e0 base d’iode) <\/p>\n\n\n\n

\"\"
\u00c7a ne vire pas au bleu\/noir, alors c’est bon !!! <\/figcaption><\/figure>\n\n\n\n
\n\n\n\n

Autre mesure, celle du PH, je suis toujours un peu trop haut : 5.7<\/p>\n\n\n\n

On essaiera de faire descendre un peu ce PH la prochaine fois, j’ai command\u00e9 un flacon d’acide lactique. <\/p>\n\n\n\n

\"\"
Ouais sur la photo on voit plut\u00f4t 5.9 mais c’est un effet d’optique \ud83d\ude04<\/figcaption><\/figure>\n\n\n\n
\n\n\n\n

Pour le reste, je dirais que tout s’est assez bien pass\u00e9 cette fois, pas trop de surprise ni d’improvisation, l’exp\u00e9rience commence d\u00e9j\u00e0 \u00e0 se faire sentir \ud83d\ude0e<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n\n\n\n

Ah si une chose, j’avais b\u00eatement pr\u00e9par\u00e9 trop peu d’eau de rin\u00e7age dans mon st\u00e9rilisateur… Du coup j’ai perdu 15 minutes au rin\u00e7age et j’ai eu de la peine \u00e0 remonter mon mo\u00fbt \u00e0 \u00e9bullition, la prochaine fois je fais chauffer plus t\u00f4t \ud83d\ude05<\/p>\n\n\n\n

\n\n\n\n

Apr\u00e8s \u00e9bullition, j’avais d\u00e9cid\u00e9 de ne pas mettre le filtre bazooka (qui se bouche vite), et au lieu de \u00e7a j’ai filtr\u00e9 en sortie de tuyau \u00e0 froid avec mon hop tube. Je dois dire que je suis assez convaincu par ce choix, je vais continuer de cette mani\u00e8re jusqu’\u00e0 ce que trouve autre chose.<\/p>\n\n\n\n

\n\n\n\n

Cette fois j’ai aussi bien fait attention \u00e0 ne pas trop refroidir (pas en dessous de 20) pour que les levures soient ravies d’arriver dans leur mo\u00fbt \ud83d\ude04<\/p>\n\n\n\n

\"\"
25 c’est pas mal<\/figcaption><\/figure>\n\n\n\n

Bon, Voil\u00e0 c’est fait, le fermenteur est dans le frigo, la temp\u00e9rature est bonne, le ispindle flotte bien, ya plus qu’\u00e0 attendre sagement \u263a\ufe0f<\/p>\n\n\n\n

\n\n\n\n

BONUS :<\/p>\n\n\n\n

Avant de mettre mon g\u00e2teau de dreches au compost, j’en met un kilo de c\u00f4t\u00e9 ! <\/p>\n\n\n\n

Bein oui il para\u00eet qu’on peut faire des trucs cools avec. Commen\u00e7ons simple : des boules de pain (fourr\u00e9es au reblochon \u263a\ufe0f) <\/p>\n\n\n\n

\"\"
S\u00e9rieusement bien bon \ud83d\ude0b<\/figcaption><\/figure>\n\n\n\n

Bon, c’\u00e9tait une bonne journ\u00e9e !! La suite au prochain \u00e9pisode \ud83d\udc4d a+ ! <\/p>\n","protected":false},"excerpt":{"rendered":"

Comme je te disais hier, on encha\u00eene ! Alors l’id\u00e9e c’est de refaire la m\u00eame recette en ajustant quelques param\u00e8tres et en essayant de faire mieux ! Pour commencer, j’ai suivi un peu plus la recette en ajoutant des flocons de froment, c’est cens\u00e9 apporter un petit go\u00fbt de c\u00e9r\u00e9ale et am\u00e9liorer la tenue de … Lire plus<\/a><\/p>\n","protected":false},"author":1,"featured_media":209,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"give_campaign_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-216","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"yoast_head":"\nCitra smash v2 - Karamazov - LE BLOG<\/title>\n<meta name=\"description\" content=\"Une toute nouvelle brasserie artisanale annecienne pour les amoureux du houblon\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/karamazov.fr\/blog\/2021\/01\/31\/citra-smash-v2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Citra smash v2 - 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