Irish Moss or Wot.

[Bigster]

jean-yves Posted: Sun Oct 08, 2006 12:14 pm
bigster, just realised that your're from bristol , so you may know the Cotswold brewery, if you plan to go to ask for the head brewer ( nick) it's a friend, i'm sure you could get some good stuff from him

Thanks for the advice JY - See the following from Nik. I will have a go some time at making the Cotswold Royal after the success of my bath Ales gem clone and will post up my recipe.

Not sure about crystal malt ebc numbers stuff - does this effect the taste greatly or mainly the colour. If colour will just add brewers caramel.

Cheers

hi jeff,
without giving too much away,the recipe involves maris otter pale,a 50/50 blend of normal colour crystal140 ebc) and high colour crystal ( 210 ebc) ,roast barley,
fuggles as a main hop and cascade in the late . 1045 0g and 1010 pg and a top fermenting yeast and you are almost there.
p.s. say hello to jean -yves for me the next time you see him.
regards
nik at cotswold spring brewery.

[NzDan1]

Agree with Big E - more precipitation at cold break with whirlfloc. Can't see that 2 will hurt, thoigh not sure about the taste issue.

Noticed the Canadian stirrs vigorously to simulate a whirlpool / centrifuge filter affair - anyone tried it? Am starting to think about getting some lager going now the weather's changed, and chill haze is always a bit of an issue so wondered how it might work ...
T

I tried whirlpooling on my last brew, it seemed to do the job moving the crud to the middle although it did seem to contribute negatively to the overall clarity of the cooled wort, I stirred it at about 50oC, next time I will try it just as I turn on the wort chiller so the crud has more time to settle.