Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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David Edge
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by David Edge » Tue Sep 04, 2007 11:21 pm
As does Buckfast!
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J_P
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by J_P » Tue Sep 04, 2007 11:26 pm
SteveD wrote:J_P wrote:
I must admit to toying with the idea of brewing one up and leaving it for a year however if all it's going to do is get me shedded after two pints whilst simultaneously nuking my taste buds then I may as well drink meths
Except.....it tastes a hell of a lot better than meths.
Thanks Steve, we may well have answered my question. I managed to snag a pint of Bramling Cross IPA by the Acorn Brewery from Barnsley and boy was it good. I may be biased as I am a massive fan of both their Old Moor Porter and Summer Pale, this brew was streets ahead of the one mentioned at the start of the thread, I'm wondering if a double brew weekend is on the cards. It won't be this weekend or the next (wedding and beer festival respectively) but early October sounds good, plus it'll be a great way to see off summer 2008
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mr bond
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by mr bond » Wed Sep 05, 2007 7:24 am
J_P wrote:
I managed to snag a pint of Bramling Cross IPA by the Acorn Brewery from Barnsley and boy was it good.
I take it that it is a 100% BC ale ...Yes.?
If so how would you describe this hops character.?
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J_P
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by J_P » Wed Sep 05, 2007 2:11 pm
mr bond wrote:J_P wrote:
I managed to snag a pint of Bramling Cross IPA by the Acorn Brewery from Barnsley and boy was it good.
I take it that it is a 100% BC ale ...Yes.?
If so how would you describe this hops character.?
I'd describe them as a soft rounded floral hop as opposed to a punchy spiky aroma you get with other hops. They lend the brew a slight sweetness if that makes sense. I have brewed a single hop single grain beer with BC which worked very well. Give them a blast they're a tasty hop.
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Burner
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by Burner » Wed Sep 05, 2007 8:48 pm
I'm thinking of doing a traditional IPA and was wondering what yeast would be best given the ABV will probably exceed 7% with a fair wind?
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J_P
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by J_P » Wed Sep 05, 2007 8:51 pm
Burner wrote:I'm thinking of doing a traditional IPA and was wondering what yeast would be best given the ABV will probably exceed 7% with a fair wind?
As long as you bung in a couple of packets so that the cell count is high enough I suppose you could take your pick (within reason) of the strain you use.
www.mrmalty.com has a good pitching rate calculator if you're unsure.
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SteveD
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by SteveD » Fri Sep 07, 2007 10:50 am
Burner wrote:I'm thinking of doing a traditional IPA and was wondering what yeast would be best given the ABV will probably exceed 7% with a fair wind?
You need a well attenuating yeast. Nottingham would do that, and is readily available. It has no problem going over 7%abv. I'd use between 2 and 4 packs, prepare it as per pack instructions, and make sure you aerate the wort well at pitching time.
