Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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gizmo
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by gizmo » Tue Feb 27, 2007 12:54 pm
I try to keep as long as possible, don,t always manage but try. I've just brewed an IPA based on an old recipe with about 380g hops in a 23L brew, don't think that will be ready till next winter
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DRB
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by DRB » Tue Feb 27, 2007 3:23 pm
[quote]I've just brewed an IPA based on an old recipe with about 380g hops
That'll sort the men from the boys
I must be a new born at 40g of hops per brew
Last edited by DRB on Tue Feb 27, 2007 3:54 pm, edited 1 time in total.
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maxashton
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by maxashton » Tue Feb 27, 2007 3:37 pm
It won't so much sort the men from the boys, as it will the men from the men without tastebuds.
/me hides
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maxashton
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by maxashton » Tue Feb 27, 2007 3:47 pm
Terry Pratchett would be proud. And seperated from his tastebuds.
It would probably also sterilize your intestines for you. Hops are an antimicrobial aren't they?
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gizmo
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by gizmo » Tue Feb 27, 2007 6:05 pm
Have faith, in months to come ( don't know how many ) it will taste brilliant. I'll keep you up to date with the tasting
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SteveD
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by SteveD » Tue Feb 27, 2007 10:44 pm
gizmo wrote:I've just brewed an IPA based on an old recipe with about 380g hops in a 23L brew, don't think that will be ready till next winter
That's ma boy!
Give it 12-18 months. It will be otherworldly. What was the OG?
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gizmo
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by gizmo » Wed Feb 28, 2007 7:57 pm
I'm leaving it as long as possible, it's the first brew I've used yeast from a local brewery. The OG was 1060, I dropped it after 3 days and it tasted very nice, strong hops but nice. If you don't try you don't know.
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Maltloaf
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by Maltloaf » Wed Feb 28, 2007 9:40 pm
The beers I've made have always tasted better at two months than one month.
Most improve for a bit longer, maybe upto a year for a good'n.
All the peeps that can't keep it in the bottle for longer need to brew more!
