Feed my obsession.Kyle_T wrote:What did I do?Dennis King wrote:Sod you Kyle, you know I'm going to have to brew it.
Abbot Ale
- Dennis King
- Telling everyone Your My Best Mate
- Posts: 4227
- Joined: Sat Aug 11, 2007 7:52 pm
- Location: Pitsea Essex
Re: Abbot Ale
-
- Falling off the Barstool
- Posts: 3899
- Joined: Thu Jan 24, 2013 11:07 pm
- Location: South Wales UK.
Re: Abbot Ale
Easily Led Club!Dennis King wrote:WalesAles wrote:Dennis King wrote:
ELC?
You are now a fully paid up member!
WA
- alexlark
- Under the Table
- Posts: 1403
- Joined: Thu May 02, 2013 12:29 pm
- Location: Rhondda, South Wales
Re: Abbot Ale
Got this kegged and carbed over the weekend. Not quite Abbot but a tasty brew nevertheless.
Was quite hazy when I got it transferred to the keg so this was the perfect candidate for the gelatine fining test. Worked a treat and apart from being a bit cold it has cleared up a treat since Friday. The pint I had lastnight was left to warm a bit and it was almost star bright. When I get round to it I'll take a better photo.
This is the gelatine I used: http://www.ebay.co.uk/itm/310670060937
This is the process I followed:
Rack beer to keg and chill to 1c for 24hrs before fining with gelatine.
200ml cool water (approx. 18c)
1 tsp gelatine
Sprinkle gelatine onto water and let bloom for 30 mins.
Heat in microwave in short bursts until it turns clear, (15 secs at a time and stir, will take approx. 5 x 15 sec bursts and end @ approx. 50c. Do not boil).
Add to keg and purge with CO2.
Place keg back in fridge for 24hrs (can force carb at this stage).
Dump cloudy half/pint, set to serving temp/pressure etc.
Was quite hazy when I got it transferred to the keg so this was the perfect candidate for the gelatine fining test. Worked a treat and apart from being a bit cold it has cleared up a treat since Friday. The pint I had lastnight was left to warm a bit and it was almost star bright. When I get round to it I'll take a better photo.
This is the gelatine I used: http://www.ebay.co.uk/itm/310670060937
This is the process I followed:
Rack beer to keg and chill to 1c for 24hrs before fining with gelatine.
200ml cool water (approx. 18c)
1 tsp gelatine
Sprinkle gelatine onto water and let bloom for 30 mins.
Heat in microwave in short bursts until it turns clear, (15 secs at a time and stir, will take approx. 5 x 15 sec bursts and end @ approx. 50c. Do not boil).
Add to keg and purge with CO2.
Place keg back in fridge for 24hrs (can force carb at this stage).
Dump cloudy half/pint, set to serving temp/pressure etc.
-
- Tippler
- Posts: 27
- Joined: Mon Jul 12, 2010 7:33 pm
- Location: Durham, NC USA
Re: Abbot Ale
Looks delicious! If you brewed it again, would you go with a more flavorsome yeast than s-04?
- alexlark
- Under the Table
- Posts: 1403
- Joined: Thu May 02, 2013 12:29 pm
- Location: Rhondda, South Wales
Re: Abbot Ale
After having pretty good results with the Wilko 'Gervin' I would like to give that a go if I brewed it again. Cracking pint though
- alexlark
- Under the Table
- Posts: 1403
- Joined: Thu May 02, 2013 12:29 pm
- Location: Rhondda, South Wales
Re: Abbot Ale
I'm going to have another go at this for my next brew day. Just going to use challenger and first gold as I've got a pack of FG to use up. Also got some yeast harvested from Hens Tooth which should suit this style.
-
- Steady Drinker
- Posts: 56
- Joined: Wed Apr 24, 2013 8:29 am
- Location: Maldon,Essex
Re: Abbot Ale
As Moorland were taken over by Green King a number of years ago would this be the Green King primary yeast or a bottling yeast in the Hens Tooth?
- alexlark
- Under the Table
- Posts: 1403
- Joined: Thu May 02, 2013 12:29 pm
- Location: Rhondda, South Wales
Re: Abbot Ale
I'm sure I've read it's the primary, could have been old info though. Anyone know for sure?
- alexlark
- Under the Table
- Posts: 1403
- Joined: Thu May 02, 2013 12:29 pm
- Location: Rhondda, South Wales
Re: Abbot Ale
Just took a look in the 2014 Camra Good Bottled Beer Guide and it says 'now brewed and bottled at Bury St Edmonds...' 'the yeast used throughout is the old Morland yeast, but the hops have changed'.
-
- Steady Drinker
- Posts: 56
- Joined: Wed Apr 24, 2013 8:29 am
- Location: Maldon,Essex
Re: Abbot Ale
Thanks. Useful info