29/02/08 - 70/-

Had a good one? Tell us about it here - and don't forget - we like pictures!
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Barley Water
Under the Table
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Joined: Tue May 22, 2007 8:35 pm
Location: Dallas, Texas

Post by Barley Water » Fri Feb 29, 2008 11:11 pm

Naw, you won't have any problems with the American ale yeast, the great Jamil Z. is never wrong. I will be very interested in how this turns out, I was considering trying this style also latter in the spring. This is another really good style for the malt lovers among us (and with a hops shortage that ain't a bad thing).

By the way, I would also like to figure out how to make a good Vienna lager. When you get ready to tackle that project, I hope you post up so I can learn something. I think I have figured out how to do an Octoberfest but with the really hot summers we have here, an Octoberfest is just a little heavy.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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ECR
Lost in an Alcoholic Haze
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Joined: Mon May 28, 2007 7:08 pm
Location: Leicestershire

Post by ECR » Sat Mar 01, 2008 12:19 am

Great pictures! 8)
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mysterio

Post by mysterio » Sat Mar 01, 2008 12:45 am

Barley Water wrote:By the way, I would also like to figure out how to make a good Vienna lager. When you get ready to tackle that project, I hope you post up so I can learn something. I think I have figured out how to do an Octoberfest but with the really hot summers we have here, an Octoberfest is just a little heavy.
I think the recipe from Brewing Classic Styles is along the lines of a third each Pilsner,Vienna & Munich malt. Oktoberfest was my first all-grain lager and I loved it, but like you say it's on the heavy side. Vienna just seems like a slightly lighter version.

Just went out and checked on my ATC thermostat... reading 18.1C :D
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iowalad
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Location: Iowa

Post by iowalad » Sat Mar 01, 2008 1:09 am

Your the man!

That has to be the ugliest chiller I have ever seen - am sure it does the job!

Nice work.
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mysterio

Post by mysterio » Tue Mar 04, 2008 9:41 pm

It's below freezing outside so I went to check on the modded fridge...

Image

8)
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Wez

Post by Wez » Tue Mar 04, 2008 9:44 pm

Nice 8)
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iowalad
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Post by iowalad » Tue Mar 04, 2008 11:06 pm

Impressive!
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mysterio

Post by mysterio » Tue Apr 01, 2008 12:16 am

Drinking a pint of this at the moment.

It's got tannins, I think :cry: It's got that kind of dry, raspy feeling between the tongue and the roof of the mouth that you get. I must have over-sparged, or something. ](*,)

Initially I thought it was because I had batch sparged for the first time - but I remembered that wasn't until the next batch of beer I did, so I can't blame that.
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oblivious

Post by oblivious » Tue Apr 01, 2008 8:27 am

Zainasheff keep his 70 shilling around for two years, i suppose the tannins/polyphenols will drop out over time.

Do you fancy storing it for a while?
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mysterio

Post by mysterio » Tue Apr 01, 2008 12:08 pm

DaaB wrote:Could you have over heated/boiled a proportion of the grains at the bottom of the pot while step mashing?
I only did a single infusion at 70C, admittedly not very clear from the Beersmith print out.
Zainasheff keep his 70 shilling around for two years, i suppose the tannins/polyphenols will drop out over time.

Do you fancy storing it for a while?
I might store one keg away, but I don't know how well it will do over the Summer (if we get one up here). No room in the lagering fridge. I'll probably use some polyclar on it and leave it another few weeks.
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iowalad
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Post by iowalad » Tue Apr 01, 2008 2:17 pm

Polyclar is probably worth a try.
I seem to recall that it is recommended to use on degassed beer as the carbonation keeps the plastic bits in suspension.
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mysterio

Post by mysterio » Tue Apr 01, 2008 3:03 pm

Thanks for the tip IL, I hadn't thought of that but it makes sense. The yeast stopped a bit early at 18C so I got a bit of secondary fermentation in the keg, probably carbonating it somewhat :oops:
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mysterio

Post by mysterio » Thu Apr 03, 2008 9:01 pm

Having another pint and the astringency I was getting seems to have almost completely disappeared - without adding any finings or polyclar. Over the course of a couple of days. Odd, but good :)

The beer itself is no great shakes to be honest, not yet anyway. Probably just needs a bit more age. The best Scottish ale I've made is one from Wheelers book with homemade Amber malt and Edinburgh ale yeast, with extra caramelisation. I feel this is just lacking some maltiness.
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