Fair enough, It's just when I used it on a stuck fermentation on a Pilsner Urquell clone I did, it fermented down to 1.002!!DaaB wrote:I havent found this to be the case, while you have no control over which dextrins it ferments and doesnt it still leaves a well balanced beer.moorsd wrote:Failing that try some Dry beer enzyme as Daab suggested, bear in mind though that it will convert all dextrin’s so you will finish with a very dry beer!
A Minor 10 Gallon experiment..kick off 7.30am today.
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moorsd
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moorsd
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SteveD
I just did a 9.3kg mash in the 'standard' coolbox (10kg size) with about 2.3L/KG liquor to grist ratio, and there was plenty of room for another KG of grain. I suppose where it might be near the limit is if you had to correct temperature with additions of boiling or cold water. That might be problematic with a 10KG mash. Also, for the same reason step-mashing 10KG would be practically impossible, unless you did a proper decoction mash, which would label you as insane!Andy wrote:It will have to be a stiff mash if you're using 10kg of grain.
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Vossy1
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SteveD
Nearly there.....the two beers have been sitting in secondary fermenters under lock since 19th Dec and the windsor yeast seems to have dropped out and settled. Safale-04 was practically clear when it went in anyway. Methinks I'll barrel them both tomorrow and lob an oz of Goldings in the safale brew as dry hops, enclosed in a boiled hop muslin, weighted down with one of those round kingkeg float weights that went on the end of the pickup pipe. I'm interested in tasting them side by side to see if, and how much, extra hop aroma develops over time.
I'm interested in tasting them full stop, in imperial pint quantities!
I'm interested in tasting them full stop, in imperial pint quantities!
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SteveD
Ok, we're there. One month in barrel and my main beer drinking mate/brewer's acolyte is coming over this week with the intention that we do the levels in the barrels some damage.
Results:-
(1) Safale -04 brew: Star bright. Aroma, toffee & malty but flavour balanced with bitterness and hop, quite a strong taste and plenty of body. Long finish, .Nice.
(2) Windsor yeast brew:- Very very slight haze, would pass for clear unless next to above brew. Aroma, strong fresh hop. Flavour, fresh hop, with fruit & malt coming through after, and balancing bitterness on finish. Good mouthfeel.
I haven't done a FG reading but neither seem overtly sweet, considering both primary fermentations stopped at about G20.
Brew (2) was dry hopped at barrelling time with 0.5oz MH goldings tied up in a hop muslin and weighted down. This has clearly worked in terms of increasing hop aroma mainly, with some extra flavour as well. I wonder wether it's necessary to weight it down considering the hops are enclosed. The design of the float suggests it wouldn't block the outlet anyway. Next time I won't weigh it down, and see if the hop presence increases, as I guess that the most hoppy beer would then be at the top, from where the beer is dispensed.
Roll on drinkytime
Results:-
(1) Safale -04 brew: Star bright. Aroma, toffee & malty but flavour balanced with bitterness and hop, quite a strong taste and plenty of body. Long finish, .Nice.
(2) Windsor yeast brew:- Very very slight haze, would pass for clear unless next to above brew. Aroma, strong fresh hop. Flavour, fresh hop, with fruit & malt coming through after, and balancing bitterness on finish. Good mouthfeel.
I haven't done a FG reading but neither seem overtly sweet, considering both primary fermentations stopped at about G20.
Brew (2) was dry hopped at barrelling time with 0.5oz MH goldings tied up in a hop muslin and weighted down. This has clearly worked in terms of increasing hop aroma mainly, with some extra flavour as well. I wonder wether it's necessary to weight it down considering the hops are enclosed. The design of the float suggests it wouldn't block the outlet anyway. Next time I won't weigh it down, and see if the hop presence increases, as I guess that the most hoppy beer would then be at the top, from where the beer is dispensed.
Roll on drinkytime
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SteveD
Cheers Daab
Formal tasting scheduled for this evening with a lamb curry to go with it. Classically an proper IPA would have partnered the curry nicely, but this 1051 pale ale should do fine.
Tasting ceremony consists of filling a 6 pint jug in the shed and steadily decanting it into pint glasses as the space in them becomes available, repeating the procedure until we can no longer find the shed. We'll discuss the beers in a serious and learned fashion....for about 5 minutes, then talk a different sort of b0llox for the remainder of the evening while watching episodes of The Comic Strip.
Formal tasting scheduled for this evening with a lamb curry to go with it. Classically an proper IPA would have partnered the curry nicely, but this 1051 pale ale should do fine.
Tasting ceremony consists of filling a 6 pint jug in the shed and steadily decanting it into pint glasses as the space in them becomes available, repeating the procedure until we can no longer find the shed. We'll discuss the beers in a serious and learned fashion....for about 5 minutes, then talk a different sort of b0llox for the remainder of the evening while watching episodes of The Comic Strip.
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SteveD
I hope your lamb curry went well and of course your beer tasting.We are all waiting for the results
It is a bright night tonight so your jouneys to the shed must have been many or few depending upon the quality etc.
Winding myself up to my first AG brew is it that much better than the spray malt method?
I am totaly confused with all the terminology but will proceed hoping to catch up with you all.
My wife has just come back from where ever and is watching UK.Food.co.uk
showing beers and wines from all over the world.
Would it not be agood idea to approach the programme directors / planners and suggest someone with the adequate experience / kit etc to go on the show and show the world how to brew real beer
I hope your lamb curry went well and of course your beer tasting.We are all waiting for the results
It is a bright night tonight so your jouneys to the shed must have been many or few depending upon the quality etc.
Winding myself up to my first AG brew is it that much better than the spray malt method?
I am totaly confused with all the terminology but will proceed hoping to catch up with you all.
My wife has just come back from where ever and is watching UK.Food.co.uk
showing beers and wines from all over the world.
Would it not be agood idea to approach the programme directors / planners and suggest someone with the adequate experience / kit etc to go on the show and show the world how to brew real beer
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prodigal2
DaaB UKTV Food has some good stuff on it, they have a show called Great food live, which treats beer with the same respect as wine. They seem to talk alot about beer food acompnement. Also they had a tasting of the vintage ale they found in the White Shield cellars, the look on the tasters faces was euphoric.
Its the only show I have ever seen in the UK that treats beer with respect and not a passing item to pad a show out. In the UK beer seems to be seen as "of the masses" and therefor cannot be treated with the same respect as a wine or stilton. It bloody annoys me...
Its the only show I have ever seen in the UK that treats beer with respect and not a passing item to pad a show out. In the UK beer seems to be seen as "of the masses" and therefor cannot be treated with the same respect as a wine or stilton. It bloody annoys me...
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oblivious
Good food guide
That was my whole point of making the statement, to educate the larger population into the qualities of real ale abd to treat it with the respect that it deserves.
THe GFG is attempting to do this with their various bottled beer tastings and the suitability to match various foods
THe GFG is attempting to do this with their various bottled beer tastings and the suitability to match various foods
Hi DaaB
Quote(beer still conjours up flat caps, whippets, smoke filled pubs and the 'under classes')
This is the audience that would appreciate the art Brewing and demonstrate that it is possible to reach and better the standards of commercial brewing. But visual demonstrations are necessary.
More beer drinkers of the CAMRA following are already discussing the various attributes to different brews, is it a session beer or a 3 pint late in the pub, colour/ clarity / head retention/ aroma etc similar to the wine drinking fraternity
I am also sure that they also enjoy a glass of wine (Like myself)at he appropiate moment.
Bottled and canned beer is ok once you get past the gas that permeates it, provoking belching farting and all other aspects of body attack.
I prefer a minmum head, full body dark brew, but any rear ale will suffice if there is nothing else around
Quote(beer still conjours up flat caps, whippets, smoke filled pubs and the 'under classes')
This is the audience that would appreciate the art Brewing and demonstrate that it is possible to reach and better the standards of commercial brewing. But visual demonstrations are necessary.
More beer drinkers of the CAMRA following are already discussing the various attributes to different brews, is it a session beer or a 3 pint late in the pub, colour/ clarity / head retention/ aroma etc similar to the wine drinking fraternity
I am also sure that they also enjoy a glass of wine (Like myself)at he appropiate moment.
Bottled and canned beer is ok once you get past the gas that permeates it, provoking belching farting and all other aspects of body attack.
I prefer a minmum head, full body dark brew, but any rear ale will suffice if there is nothing else around
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prodigal2
Welcome to my world DaaB, I have to work with those types on a day to day basis. 
Endless meetings with people who have ideas, and yet have no understanding of reality (well apart from reality TV, and thats real is'nt it?). And can we do it bigger and better than last time, but can we do it for a lot less money, because our 120% markup is not really cutting it.
Sorry must stop ranting, I like my work and the people I work with, but the clients.....................
One of the problems in the UK is that it is ALL about image. Food and drink is one of the ways to show of image, and to most beer does not have the right image.
Having done work for some big brewers trying to give the illusion of a premium product (extra cool every thing) and yet selling a glorified cooking lager!!!!! "Choose our beer , choose life"
I think seeing how Belgos failed to take off sums it up, simple food and a beer list to die for, in a trendy(sorry fashionable) open plan environment.
But there is a slow groundswell from people like ourselves, who appreciate the honest pleasures in life that is not born out buying what we are told is the thing, but what we know to be good
Oh and DaaB you missed out narcissistic
Endless meetings with people who have ideas, and yet have no understanding of reality (well apart from reality TV, and thats real is'nt it?). And can we do it bigger and better than last time, but can we do it for a lot less money, because our 120% markup is not really cutting it. Sorry must stop ranting, I like my work and the people I work with, but the clients.....................
One of the problems in the UK is that it is ALL about image. Food and drink is one of the ways to show of image, and to most beer does not have the right image.
Having done work for some big brewers trying to give the illusion of a premium product (extra cool every thing) and yet selling a glorified cooking lager!!!!! "Choose our beer , choose life"I think seeing how Belgos failed to take off sums it up, simple food and a beer list to die for, in a trendy(sorry fashionable) open plan environment.
But there is a slow groundswell from people like ourselves, who appreciate the honest pleasures in life that is not born out buying what we are told is the thing, but what we know to be good
Oh and DaaB you missed out narcissistic