Home Brew Forum

I decided to follow a recipe yesturday (first time in a long time). I've been reading GW's book and it has a good selection of recipes in it and the Tim Taoylor Landlord cought my eye. I've only had that drink once or twice (in Leeds) and although I was fairly lashed I remember it being a very nice pint.

So, I upped the recipe to my 10 gallon size and use WGV Goldings instead of EKG goldings and also, after visiting the TTL website, found out I was using the wrong malt Turns out they use Golden Promise whereas I was using MO. Ah well, anyway, it's all done and dusted with only a few spills this time, oh, and the extractor fan glass sheild decided to fall off and smash on the floor mid boil Very nearly went in the beer.

I didn't take any pics but I did forget to open any windows so I was busy mopping the ceiling at 10 last night

Not sure whether to bottle or keg this....maybe do a half and half?

Laters.

ahem, I'm sure you need to bottle some, or the lot..........

Lets us know how it turns out im tempted by this one

Garth wrote:ahem, I'm sure you need to bottle some, or the lot..........

That wouldn't be a request for some samples would it Garth It does smell lovely and FV # 1 has the lid off now as it's climbing out to get me

On a side note, does anyone know how long they ferment it for? They say (on there web site) they "mature" it for all of one week before sending out to the pub which is where I guess they continue maturation?

Any thoughts?

My best guess would be 48 hours fermenting, a week in the cask at the brewery, and then depending on the publican probably around another week at the pub... give or take a week. It's got a nice fresh hoppy nose, I dont think it hangs around before being served.

Just coming to the end of my barrel of TTL The recipe was from the second book [brewed before the new one arrived]. Put in my notes "one of my best ever", say no more.

mysterio wrote:My best guess would be 48 hours fermenting, a week in the cask at the brewery, and then depending on the publican probably around another week at the pub... give or take a week. It's got a nice fresh hoppy nose, I dont think it hangs around before being served.

I guess they use a lot more yeast than I do to get it to ferment that quickly and what about the yeasts cleanup operation of diacetyl etc? Re. the week in the cask in the brewery, I guess they use finings and chill to around 0C to help it clear before transfering again. Interesting, I must look into speeding up my fermenting/maturing process.

I'm almost decided on splitting this batch in two - one in the keg (finings are ready after being pitched a few days ago) and the other into bottles minus finings as they apparently make for "fluffy bottoms" which makes pouring them a pain.

Queue f'nar f'nar jokes

Right, after smelling the isinglass I'd made in a jug a few days ago I decided against using them - they stank of fish

Had a look in the cupboards and I have a few packs of gelatine left so made half a pint of that mixed with beer from the fv, nuked for a couple of mins to disolve, stirred, cooled then added to the keg.

The other fv has gone into unprimed magners bottles and two PET's to allow me to check it's clarity/carbonation. Should take a month to be right although the PET's are already getting pressure.

Should be starting on the keg in a couple of weeks for my bro's wife's b-day BBQ days are here again

Right, I thought I'd try a pint of the TTL from the keg, you know, for scientific reasons It's already bloody lovely

It's still very slightly too bitter but the freshness of the hops ballances it out very well. The colour is a little darker than I expected/remembered - it's quite a dark, copper colour (although I'm colour blind so it could be pink).

I'm going to brew this again, probably as my next brew, it's an outstanding pint

BTW, gelatine is the way to go afaic, the beer is crystal clear already.

Great result!

Sounds great. I've just bottled eight pints of my Landlubber version worth from secondary, and have popped in some two-stage finings for kegging in 48hrs.

Bizarrely mine is lighter in colour and less bitter than I'd imagined. Who'da thunk it?