I've got two brews in Cornies and another waiting to go into one so I'm OK for the time being
Imminent brews ?
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Andy
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Imminent brews ?
Anyone got any new brews looming on the horizon ? Seem to remember DaaB being close to empty on the Cornie front, any plans to top them up soon ? B)
I've got two brews in Cornies and another waiting to go into one so I'm OK for the time being
I've got two brews in Cornies and another waiting to go into one so I'm OK for the time being
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bitter_dave
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I'm going to do a brew at the weekend, but still not decided what to do; am limited by the ingredients at my local homebrew shop, and also want to make use of some of the spare hops I have lying about including a large amount of challenger.
My Harveys AG brew is unfortunately not great, as it is far too bitter. I missed my fv by 5 litres (20 instead of 25). It had 60g of goldings and 30g of Northern Brewer, and I worked out the IBU (Using wheeler's equation at an assumption of 20% hop utilisation - i.e. conservative) to be in the mid 50s at 20 litres, and mid 40s if I had managed the full 25 litres. Given that this is supposed to be a 4% session beer which is very quaffable, I'm not sure I managed it. I read somewhere that Line's assumptions of the bitterness of hops is from a time when hops had less bitterness-power. Not sure if this is true, as other people seem to have had much success with his recipes.
Anyway, think I'll play safe and do a variant of the gales best recipe from W&P (23 IBUs!), although I think I may try adding extra goldings hops at 30 mins ala Jims New Year recipe. Also not sure if I can get torrified wheat which is in the recipe, so may have to think about an alternative.
will keep you posted
My Harveys AG brew is unfortunately not great, as it is far too bitter. I missed my fv by 5 litres (20 instead of 25). It had 60g of goldings and 30g of Northern Brewer, and I worked out the IBU (Using wheeler's equation at an assumption of 20% hop utilisation - i.e. conservative) to be in the mid 50s at 20 litres, and mid 40s if I had managed the full 25 litres. Given that this is supposed to be a 4% session beer which is very quaffable, I'm not sure I managed it. I read somewhere that Line's assumptions of the bitterness of hops is from a time when hops had less bitterness-power. Not sure if this is true, as other people seem to have had much success with his recipes.
Anyway, think I'll play safe and do a variant of the gales best recipe from W&P (23 IBUs!), although I think I may try adding extra goldings hops at 30 mins ala Jims New Year recipe. Also not sure if I can get torrified wheat which is in the recipe, so may have to think about an alternative.
will keep you posted
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tribs
I've got to get the garden finished before I can do another brew 
Fortunately I plan to do that may day bank holiday w/e. Fingers crossed that the weather will be fine.
I have planned my next 3 batches however. I picked up one of the large wyeast smackpacks a couple of months ago. Its 1098 British ale yeast. With that yeast I plan to brew:
Timothy Taylor Landlord
Pendle Witches Brew
Otter Head
tribs
Fortunately I plan to do that may day bank holiday w/e. Fingers crossed that the weather will be fine.
I have planned my next 3 batches however. I picked up one of the large wyeast smackpacks a couple of months ago. Its 1098 British ale yeast. With that yeast I plan to brew:
Timothy Taylor Landlord
Pendle Witches Brew
Otter Head
tribs
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Bigster
Still getting my gear together for my 1st AG - now just waiting on a spinny sparger, dig thermometer and hop filter for my birthday early may. Have looked at quite a few of the recipes and still keen on the Abott ( any more new andy ..) but may make the first one Jims recipe - not too many ingredients to worry about.
In the meantime mrs bigster-smurf is depleting my wine stocks
so will be kicking off a couple of gallons of a sauvignon blanc type recipe tonight.
In the meantime mrs bigster-smurf is depleting my wine stocks
so will be kicking off a couple of gallons of a sauvignon blanc type recipe tonight.-
James
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bitter_dave
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QUOTE (James @ Apr 20 2006, 12:13 PM)How old is it BD? It might mellow a bit with age.
I brewed it on the 18th of March, so about a month since it was brewed, and two and a bit weeks since it was casked (week in primary week in secondary). I appreciate it is still young, but it is going to have to do some pretty serious mellowing! I'll leave it and see what happens though.
I brewed it on the 18th of March, so about a month since it was brewed, and two and a bit weeks since it was casked (week in primary week in secondary). I appreciate it is still young, but it is going to have to do some pretty serious mellowing! I'll leave it and see what happens though.
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bitter_dave
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Ok, I've come up with a recipe for the brew.
I was just going to do Gales, but they don't have torrified wheat at the shop, and I thought I'd try not using sugar, so I've converted all the sugars from torrified wheat and white sugar to pale malt. In addition, I've reduced the amount of challenger and increased the amount of Fuggles, as I already have the challenger and am not sure it is in peak freshness. Finally, I've added some extra goldings half an hour from the end as I was naively impressed by a http://www.brewsupplies.com/hop_characteristics.htm which told me to do it.
Hop IBUs have been calculated at a 20% utilisation rate at start of the boil; hops at half an hour approximated as 2/3 of this utilisation (12%), and last 15 mins 7% (1/3). (used info http://byo.com/spreadsheet/).
OG: 1042 meaning about 4.5% alc at a 75% efficiency and 25 litres
4.5 kg Pale Malt
215 g Crystal Malt
Fuggles 13 IBUs (about 35g) - Start of boil
Challenger 10 IBUs (about 16 g) - Start of boil
Goldings 4 IBUs (about 15g) - half an hour from the end
Goldings 1.5 IBUs (i.e. 10g) - 15 mins from end
Irish Moss - 15 mins from end.
Total IBUs - about 29-ish, 24 if only measure copper hops.
Mash 90 mins at 66 C; Boil 90 mins.
'Water treatment' - Pre-boil water, 1 tsp gypsum, 1/2 tsp Epsom salts (from Dave Line BBLTYB).
Any tips? Not sure this is the final version and may tinker some more. Not want to risk over-bitterness, but want reasonble hoppyness to balance malt.
I was just going to do Gales, but they don't have torrified wheat at the shop, and I thought I'd try not using sugar, so I've converted all the sugars from torrified wheat and white sugar to pale malt. In addition, I've reduced the amount of challenger and increased the amount of Fuggles, as I already have the challenger and am not sure it is in peak freshness. Finally, I've added some extra goldings half an hour from the end as I was naively impressed by a http://www.brewsupplies.com/hop_characteristics.htm which told me to do it.
Hop IBUs have been calculated at a 20% utilisation rate at start of the boil; hops at half an hour approximated as 2/3 of this utilisation (12%), and last 15 mins 7% (1/3). (used info http://byo.com/spreadsheet/).
OG: 1042 meaning about 4.5% alc at a 75% efficiency and 25 litres
4.5 kg Pale Malt
215 g Crystal Malt
Fuggles 13 IBUs (about 35g) - Start of boil
Challenger 10 IBUs (about 16 g) - Start of boil
Goldings 4 IBUs (about 15g) - half an hour from the end
Goldings 1.5 IBUs (i.e. 10g) - 15 mins from end
Irish Moss - 15 mins from end.
Total IBUs - about 29-ish, 24 if only measure copper hops.
Mash 90 mins at 66 C; Boil 90 mins.
'Water treatment' - Pre-boil water, 1 tsp gypsum, 1/2 tsp Epsom salts (from Dave Line BBLTYB).
Any tips? Not sure this is the final version and may tinker some more. Not want to risk over-bitterness, but want reasonble hoppyness to balance malt.
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bitter_dave
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QUOTE (Daft as a Brush @ Apr 21 2006, 08:45 AM) Hops keep for ages in the fridge. I've used a packet that had been opened almost 12 months previous, it was resealed on a ziplock back.
Thanks for the tip Daab
Unfortunately, I haven't been keeping mine in the Fridge
. The challenger were opened in February, although they have spent the majority of that time in an air-tight box placed inside a black bin liner, and they were vacuum sealed before opening.. I'm guessing they will be ok..
Thanks for the tip Daab
Unfortunately, I haven't been keeping mine in the Fridge
. The challenger were opened in February, although they have spent the majority of that time in an air-tight box placed inside a black bin liner, and they were vacuum sealed before opening.. I'm guessing they will be ok..-
tribs
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bitter_dave
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Andy
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QUOTE (bod @ Apr 20 2006, 01:00 PM) well enjoy yourself up here, and dont get to drunk....... where abouts you heading to?
Bod, we were staying in Pitlochry.
Did a fair bit of walking and had a great time. Must admit though we were very disappointed at the boozer situation in the town. Don't know if we were just unlucky or whether it's a Scottish thing but finding real ale was a nightmare. Most places were restaurant/bar type things selling the normal fizzy lagers and 80 shilling if you were lucky (got charged £3/pint for this in one place). We did find the Moulin Brewery though which brews beers for the hotel next door so spent the majority of our drinking time in there with good ales. Also everywhere had the heating turned up on full - the Moulin boozer even had two log fires on full bore. It wasn't exactly cold out :rolleyes:
Bod, we were staying in Pitlochry.
Did a fair bit of walking and had a great time. Must admit though we were very disappointed at the boozer situation in the town. Don't know if we were just unlucky or whether it's a Scottish thing but finding real ale was a nightmare. Most places were restaurant/bar type things selling the normal fizzy lagers and 80 shilling if you were lucky (got charged £3/pint for this in one place). We did find the Moulin Brewery though which brews beers for the hotel next door so spent the majority of our drinking time in there with good ales. Also everywhere had the heating turned up on full - the Moulin boozer even had two log fires on full bore. It wasn't exactly cold out :rolleyes: