THA brew on today

[prodigal2]

SteveD it is always good to see a simple way to work out ABV. I now think it is time to pour over info on yeast attenuation, as time presents itself, and the brain is in a position to take in a new load of infomation, non work related that is

Vossy, cheers for that mate, what surprised me was after 4 or5 hours of the yeast being pitched the FV had the great smell of THA

Have you got that second cornie of Old Rambler hidden away for the winter?

I now have a reason to look forward to November to have a sneaky taste of THA. having said that I will probably end up being away from home now on some crappy tour

I think one of my mistakes on this brew was, with the high temp in the kitchen I didnt get the same evaporation rate as on my other brews, and I should of upped the grain bill a bit. But hay ho if it tastes as good as it smells I will be happy

[SteveD]

having said that I will probably end up being away from home now on some crappy tour

Is it lighting you do? The lighting man cooked me and the drummer last night with a battery of Par64's behind and above. (Edinburgh Jazz festival - Spiegel tent) Because it was essentially a tent, they weren't as far away from us as we would have liked..... Stingy eyeball gig!

[prodigal2]

having said that I will probably end up being away from home now on some crappy tour

Is it lighting you do? The lighting man cooked me and the drummer last night with a battery of Par64's behind and above. (Edinburgh Jazz festival - Spiegel tent) Because it was essentially a tent, they weren't as far away from us as we would have liked..... Stingy eyeball gig!

Yes it is lighting, and I apoligise on behalf of my profession
Were you dot reading or was it learnt standards with a bit of a jam?

I'm affraid to many Lampies(lighting crew) forget that jazz is a different beast to rock and roll. Also they don't realise how intensive it can be for the muso's on stage.
Hope the festival is going well for you, and you have found a couple of decent pubs, to cool down in

[SteveD]

having said that I will probably end up being away from home now on some crappy tour

Is it lighting you do? The lighting man cooked me and the drummer last night with a battery of Par64's behind and above. (Edinburgh Jazz festival - Spiegel tent) Because it was essentially a tent, they weren't as far away from us as we would have liked..... Stingy eyeball gig!

Yes it is lighting, and I apoligise on behalf of my profession
Were you dot reading or was it learnt standards with a bit of a jam?

I'm affraid to many Lampies(lighting crew) forget that jazz is a different beast to rock and roll. Also they don't realise how intensive it can be for the muso's on stage.
Hope the festival is going well for you, and you have found a couple of decent pubs, to cool down in

I was doing a bit of both. I'm a bass player and I was reading the stuff I didn't know - which wasn't much. The front line were dot reading for England.

I prefer it hot to cold, but in the suits and ties - it gets DAMN hot! On a funk gig in loose clothes it's fine. We did indeed cool down afterwards with a beer or six, some champagne in the hotel afterwards, and a chicken curry. Lovely vibe in Edinburgh during festival time.

[prodigal2]

I was doing a bit of both. I'm a bass player and I was reading the stuff I didn't know - which wasn't much. The front line were dot reading for England.

I prefer it hot to cold, but in the suits and ties - it gets DAMN hot! On a funk gig in loose clothes it's fine. We did indeed cool down afterwards with a beer or six, some champagne in the hotel afterwards, and a chicken curry. Lovely vibe in Edinburgh during festival time.

Yes Edinburgh is great at this time of the year...........if only there were few less jugglers ,mime artists and mime jugglers.
Good to hear that your making the best of it though Shame about being suited and booted, I guess you need to go and polish your patent leather shoes now [/quote]

[Vossy1]

Have you got that second cornie of Old Rambler hidden away for the winter?

Oh yes

I've still got half of the original corny left too. I find I drink certain styles in spates, 1/2 a corny was enough of the Old Rambler so I switched to the Broadsword pale and have been stuck there since

[prodigal2]

Have you got that second cornie of Old Rambler hidden away for the winter?

Oh yes

I've still got half of the original corny left too. I find I drink certain styles in spates, 1/2 a corny was enough of the Old Rambler so I switched to the Broadsword pale and have been stuck there since

The thing with ales like THA and old rambler is that they are not quaffing ales, they are at their best with a beef stew mash potatoes and greens infront of the fire. Or with a sunday roast,
I will be bottling the whole batch in 250 and 330ml bottles PITA but come november through feb I think it will be the right choice, or otherwise I will quaff the lot in a month

[Vossy1]

The thing with ales like THA and old rambler is that they are not quaffing ales

How very ture

I would only ever drink 2-3 pints of this strength ale per night. I enjoy the taste of fuller more robust ales and quite frankly some of the pleasure would be lost if the tastes weren't savoured

It also gives my distended stomach some time to recover before the slaughter of the pales recommences

[prodigal2]

Update
I just dropped this into the bottling barrel/secondry this evening.
FG 1,010
OG was 1,062 so this should be ABV 6.93%
And yet another clear beer till I roused a bit of yeast to join the party in the secondry, I will bottle later in the week.
Smell was very treacle like and a woof of Goldings. Taste is greener than a pasture field in Ireland. But all the components are there

I will be bottling mainly in 250ml bottles.

Now the long wait

[prodigal2]

OK got this lot bottled yesterday, tasting still young but my it will warm my cockles come the winter. I bottled in 250ml bottles with 3grms of brown sugar per litre.

Now I need more beers on the go to keep my hands from tasting this too much during the maturing months

[BarrowBoy]

OK got this lot bottled yesterday, tasting still young but my it will warm my cockles come the winter. I bottled in 250ml bottles with 3grms of brown sugar per litre.

Now I need more beers on the go to keep my hands from tasting this too much during the maturing months

Yup, time to get that Challenger brew on the go - you don't want to be looking at a stack of empty bottles in December.

[prodigal2]

Sounds like you need to bury some in the garden

I would but I have a feeling the moles would get to them before me

[prodigal2]

Ok so a bit of a update on this brew.
I had a bottle last month and it was god awful, so much so I poured the bottle down the drain.
One month later and it is developing along very nicely. There is a hint of spice in the intial taste and in the aroma, though what has thrown me is how the goldings flavour is changing over time. It seems to be metamorphosing into a totally different beast offering a complexity I really was not expecting, kind of like the creamyness you get from a fresh walnut along with a slight burnt note, and molases with a spicy golding front twang.
I will say this is a sipper not a quaffer as from mouthful one there is defiantly a shed of booze in there.
I will make this again, and also it has been so far a education how the goldings flavour changes over time. To other newbie brewers I would recommend doing a beer to lay down as so far it has been a real education, and how the flavours change over time.

[Vossy1]

Sounding ruddy lovely if you ask me, the creamyness of fresh walnuts.....mmmmmm