TRUCKERS DELIGHT

[RichardG]

I wondered how long it would be before someone spotted that...................think of it as a protein!

I held off as long as I could. But time went by, no-one took the bait, and I just couldn't resist any longer! Protein ehh? Just adds to the fact that beer is 'a meal in a glass'!

[trucker5774]

I consider it one of your 5 a day

[trucker5774]

Right that's it..................drinking it. It reminds me of several brews I have tried in a few pubs last summer............I am going to have to re-visit them to find out what they were, coz I can't remember

It really makes me want to take some to the pubs and ask why their beer isn't to this standard

Next time I may bottle/barrel a point earlier or lightly prime the bottles, the warm weather was a factor (yeah, OK I can leave them a little longer ) If I had added finings, served through a beer engine and sparkler at the right temperature, there would be queues for this brew...errr did I mention I am pleased with the results

Recipe and method are available by PM. £100.00 per reply Pay Pal accepted (extra 10% charge)

What are you all thinking, who else has done similar.............any questions?

[trucker5774]

Had the first "session" Just for experimental purposes, I dropped the barrel into a friends freezer to cool it, attached the beer engine and hey presto............just like being in the pub, but better. The bottles have also carbonated better and made a very good drink. It's plenty clear enough, although not totally bright, but clearer than 3 different pub beers I had last Friday!

Here's to my future method

[critch]

:
who else has done similar...........

most micros mate i chill down 2-3 points above fg then cask after treating with auxilary finings. ive seen my beer on a bar 11 days after brewing...

i would have prefered to give it a few weeks conditioning but the pub owner wouldnt wait! although it tasted great the flavour wasnt as good(imo) on the stuff that went on the bar a week or two later which i thought was top notch. cloudy beer in pubs? either not stilled right or brewery fekk up.......

[trucker5774]

Critch, I know you and other breweries use this type of method. The only real difference being the lack of finings (not needing to present it to anyone) The "cloudy" beer I referred to was probably due to the short time on the stillage as you suggest.

I haven't noticed any other homebrewers doing it on a regular basis. I actually enjoyed the flavour of the "green" beer. The hop taste dropped even over its short life, but was still a very good brew. The last bottle was as clear as anyone would hope for and the last pint from the barrel almost the same. Must pop in and say hello again next time I'm passing. Keep up the good work!

[critch]

swap a bottle of yours for one of mine mate

[trucker5774]

swap a bottle of yours for one of mine mate

I already owe you one ........................I just realised I didn't actually post the recipe for this one. I will do it later

[boingy]

Critch, what do most micros use to achieve that chilling? I know some have cool rooms, effectively big walk in fridges, but is that the norm or is there a smaller scale way?

[trucker5774]

Finally here it is..........

3700 Maris Otter
300 Light Crystal
100 Torrified Wheat

Mashed at 68C for 70 mins
Batch sparged

Yeast S-04

10g Northern Brewer 10.9% AA for 75 mins
30 Cascade 4 % 20mins
20 Cascade 5mins
15 Cascade steeped @ 80C for 30

O.G. 1046 F.G 1013 ABV 4.3%
Bottled/barrelled @ 1016 (on day 4)........one bottle with with added sugar to compare carbonation (good move for the bottle barrel was perfect without)

Drinking..........day 9.............bottles clear barrel not far behind

The use of S-04 meant very little and very compact sediment. I have seen more sediment in brews I have left to settle!

[critch]

Critch, what do most micros use to achieve that chilling? I know some have cool rooms, effectively big walk in fridges, but is that the norm or is there a smaller scale way?

ive got chill jackets on me fermenters and can get it to drop to 3.c at the mo(more in winter)

the cold rooms are normally at cellar temp(11-13.c)

we usewater and glycol i know a few that have dedicated glcol banks that can drop a full brew to -2 in a day and a bit