SEYMOUR FLYER BEST

[Steve D]

Aww sorry mate didn't mean to teach grandma to suck eggs. Only come back to these boards recently. Dunno who's who. I did put in a disclaimer at the top of my post

[barney]

looks a great brew Seymour, an experimental British Ale. I didn't thing we did things like that over here.:

[seymour]

Aww sorry mate didn't mean to teach grandma to suck eggs. Only come back to these boards recently. Dunno who's who. I did put in a disclaimer at the top of my post

No offense taken. Like I said, it was a good explanation. Anyway, "All Animals Are Equal" round here.

So...how do you suck eggs, exactly?

[Matt12398]

Although Seymour's approach to water treatment is a fairly laid back one that post was a bit like telling Steven Hawking how the universe works.

That's funny, but I didn't take it that way at all. I think SteveD's post was good stuff, stated better than I could.

Definitely agree it was good info to share.

Sorry SteveD. I didn't mean to take the piss.

[seymour]

Woo-hoooo! Hey, look what I found when I got home from work today! The Adnams yeast is ALIVE!



I opened it up and it definitely smells like Adnams, not cidery or harsh as I'd feared.

This is SO cool.

[gnutz2]

This is SO cool.

It is.

Amazing stuff this yeast, what was the lag time in the end seymour?

[jmc]

Woo-hoooo! Hey, look what I found when I got home from work today! The Adnams yeast is ALIVE!



I opened it up and it definitely smells like Adnams, not cidery or harsh as I'd feared.

This is SO cool.

Great news.
Fingers crossed that it will brew out well.

[Steve D]

Although Seymour's approach to water treatment is a fairly laid back one that post was a bit like telling Steven Hawking how the universe works.

That's funny, but I didn't take it that way at all. I think SteveD's post was good stuff, stated better than I could.

Definitely agree it was good info to share.

Sorry SteveD. I didn't mean to take the piss.

Hehe, piss taking's good, when it's done well, and you did do it well. Looking back at Seymour's stuff, it's clear he knows his sh1t! It was the little post about throwing in a bit of gypsum seems to help pale ales, and chalk seems to help dark beers, the laid back approach as you say, that threw me.

[seymour]

This is SO cool.

It is.
Amazing stuff this yeast, what was the lag time in the end seymour?

From Tuesday afternoon to Thursday afternoon, so I guess about 48 hours, which I can live with. It'll probably be more estery than otherwise, but that might be just what I'm looking for. It turns out the temp is even lower than I thought, only 61°F/16°C, so I doubt I'll get any nasty fusel alcohols.

...Looking back at Seymour's stuff, it's clear he knows his sh1t! It was the little post about throwing in a bit of gypsum seems to help pale ales, and chalk seems to help dark beers, the laid back approach as you say, that threw me.

Thanks, man. But one mere quibble: I don't think I said anything about gypsum and pale ales, I meant to say using a little gypsum in the boil really makes my hops pop-out, which I find to be true with pale or dark ales. But again, I don't claim to be a water chemist, and I agree we should all tread softly regarding one-size-fits-all water addition recommendations. Cheers!

[seymour]

As you all know, Adnams uses a proprietary blend of two ale yeast strains, which is a big part of their beer's distinctive flavours. I've been researching this topic for awhile, and learned from webpages such as this that one strain is much more agressive than the other, so the balance requires careful monitoring and periodic resets. I've often wondered about the mechanics, though. Exactly how is that managed? Well, for anyone else who cares, here are some more clues from the author of THATCHERSBEERBLOG, who was invited to help brew a beer for their beer fest last year:

The Adnams yeast is actually two different yeast strains combined, with one more dominant than the other and every once in a while the balance has to be restored. This is achieved by propagating the recessive yeast separately and adding a dose to the yeast harvested from brewing as it is pitched into a new brew. We checked the viability of the yeast under a microscope, checked the quantity of each strain of yeast and once Dan was satisfied, with a few calculations and a few buttons pushed, he set aside around 4 barrels of yeast for the Broadside brew...

"Every once in awhile", eh? I've also read elsewhere that Adnams can acceptably reuse their yeast in multiple batches (anyone know the number of times?) before the strains drift too far from targets, so I hope to get a few brews outta this yeast cake with the Adnams "twang" still intact.

[stevetk189]

A very enjoyable brewday write up Seymour. Belated birthday wishes too. I'm thinking from the buzz around Flyer I should get hold of some.

[seymour]

A very enjoyable brewday write up Seymour. Belated birthday wishes too...

Thanks, man!

...I'm thinking from the buzz around Flyer I should get hold of some.

Definitely. Smoke 'em if you got 'em. Rumour has it they're no longer being grown, but I hope that's false.

[seymour]

Yep. This is happening.

[Steve D]

...Looking back at Seymour's stuff, it's clear he knows his sh1t! It was the little post about throwing in a bit of gypsum seems to help pale ales, and chalk seems to help dark beers, the laid back approach as you say, that threw me.

Thanks, man. But one mere quibble: I don't think I said anything about gypsum and pale ales, I meant to say using a little gypsum in the boil really makes my hops pop-out, which I find to be true with pale or dark ales. But again, I don't claim to be a water chemist, and I agree we should all tread softly regarding one-size-fits-all water addition recommendations. Cheers!

Ah sorry, my mistake. I made the Pale assumption without going back and reading your text again...I generally don't want the hops to bang out too much flavour in dark ales, they being usually more about the malt/grain... and the darkness..the black...black...bitterness... Certainly with Guinness it's not about hop flavour and aroma, and so it's one addition at the top of the boil, and it doesn't seem to matter too much which variety, horrible or weird tasting ones notwithstanding

[seymour]

I'm familiar with the principle, but that's not the concept here. I like Guinness as much as the next guy, maybe more, but I doubt I'd ever wanna brew it. It's everywhere, and cheap, so what's the point? This beer better be WAY more complex.

Blame it on all the trendy American Black IPAs I've tasted in the last few years, but I no longer feel that only pale ales are allowed to be hoppy. I can appreciate the interplay between hops bitterness and roasted grain bitterness. It's a tough balance, but DELICIOUS when done right. Even American interpretations of basic porter and stout are much hoppier than modern UK examples, and there's a time and place for both types. I'm really diggin' all Ron Pattinson's historical evidence that your Dark Milds, Stouts, India Porters, etc, almost all used to be MUCH hoppier too. What goes around, comes around, right?