25-03-2008: Simmond's Bitter (1880)

Had a good one? Tell us about it here - and don't forget - we like pictures!
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SteveD

Post by SteveD » Fri Mar 28, 2008 12:16 am

Hope it turns out well. I used Diastatic Amber - about as close to Pale Amber as we can get - It might even be the same, or at most maybe 10ebc in it.
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SteveD

Post by SteveD » Mon Apr 14, 2008 10:04 pm

Fermentation fun and games with Simonds....

It sat with the IPA in the beer fridge at 18c, and whereas the Nottingham in the IPA did the business in no time, the Simonds Windsor yeast stuck at G23 On 31st March, racked it off into a fresh FV and re pitched with 2 packs of Gervin English Ale yeast (Nottingham) and 1/2 tsp yeast vit. Nothing happened. Next day added a sachet of dry beer enzyme. Restarted by 4th April and bubbled steadily from then. 10th April G13 and still going. I don't really want this bone dry, so I dropped the temperature in the fridge to 5c to retard the yeast and encourage it to settle out. IPA sucks up blow off jug water.

After 3 days at 5c Simonds is still fermenting. Nottingham will work at 5c. Didn't know that before. I think I'll make a lager with it :)

So, I think I'm resigned to let Simonds ferment out as far as it will and have raised the temp back up to 10c to let it get on with it a bit faster.
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spearmint-wino
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Post by spearmint-wino » Mon Apr 14, 2008 10:28 pm

Fingers crossed for it turning out ok. I'm really not sure I can wait mine out. I'm feeling the temptation for a cheeky sample already and its only been kegged for 10 days. Must resist. MUST resist. MUST RESIST :lol:

I must admit, even straight from the fermenter I didn't really find it overly bitter :oops:.

Right, temptation gone now. Will try and forget about it for at least another 2 months =;

drinking: ~ | conditioning: ~ | primary: ~ | Looks like I need to get brewing then...
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BitterTed

Post by BitterTed » Mon Apr 14, 2008 10:56 pm

spearmint-wino wrote:Fingers crossed for it turning out ok. I'm really not sure I can wait mine out. I'm feeling the temptation for a cheeky sample already and its only been kegged for 10 days. Must resist. MUST resist. MUST RESIST :lol:

I must admit, even straight from the fermenter I didn't really find it overly bitter :oops:.

Right, temptation gone now. Will try and forget about it for at least another 2 months =;
I would not have the will power to just forget it! I would have had that sample! I think if I would have made that at the same time you did, mine would be almost gone by mid-June. Good luck on forgetting about it. :wink:
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