I'm now a fully signed up flat-pint-with-no-head-southern-ale-drinker*
(I've got a head - I mean the pint :rolleyes: )
* no beard or sandals though
Fermentation Temperatures
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tribs
Yeah. Definitely the same brewery.
The pub I used to frequent had, as far as I can remember
Banks Bitter (Cask- hand pull)
Banks Bitter Smooth (nitrokeg - gives a creamy guiness like head)
Banks Dark Mild (I think this may have been nitrokeg too)
Banks Original (Keg - Had no idea this was a mild)
Marstons Pedigree (Keg)
various lagers (Keg)
I tend to only drink cask beer where its available because it is of far superior quality. I tried the smooth (cask must have been off :rolleyes: ) and Pedigree but the Banks cask was much better.
The pub I used to frequent had, as far as I can remember
Banks Bitter (Cask- hand pull)
Banks Bitter Smooth (nitrokeg - gives a creamy guiness like head)
Banks Dark Mild (I think this may have been nitrokeg too)
Banks Original (Keg - Had no idea this was a mild)
Marstons Pedigree (Keg)
various lagers (Keg)
I tend to only drink cask beer where its available because it is of far superior quality. I tried the smooth (cask must have been off :rolleyes: ) and Pedigree but the Banks cask was much better.
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tribs
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IanRMartin
QUOTE (tribs @ Jun 21 2006, 04:03 PM) Yeah. Definitely the same brewery.
The pub I used to frequent had, as far as I can remember
Banks Bitter (Cask- hand pull)
Banks Bitter Smooth (nitrokeg - gives a creamy guiness like head)
Banks Dark Mild (I think this may have been nitrokeg too)
Banks Original (Keg - Had no idea this was a mild)
Marstons Pedigree (Keg)
various lagers (Keg)
I tend to only drink cask beer where its available because it is of far superior quality. I tried the smooth (cask must have been off :rolleyes: ) and Pedigree but the Banks cask was much better.
Ohhhhh,
When you say nitrokeg you mean the Smooth! (I have never heard of the term nitrokeg)
Yes a local to me has just changed their original to Smooth flow and i can't stand it!!
It totally spoils a lovely beer! So i have found another pub which has normal original or original original, if you see what i mean.
I haven't had the pleasure of trying their dark mild yet but as soon as i find a pub with it on i will.
Are there many pubs in your area that serve banks's i've never found one outside of the midlands a few have had cans but not any on draft.
I remember that episode of Max and Paddy how cool is that!
Ian
The pub I used to frequent had, as far as I can remember
Banks Bitter (Cask- hand pull)
Banks Bitter Smooth (nitrokeg - gives a creamy guiness like head)
Banks Dark Mild (I think this may have been nitrokeg too)
Banks Original (Keg - Had no idea this was a mild)
Marstons Pedigree (Keg)
various lagers (Keg)
I tend to only drink cask beer where its available because it is of far superior quality. I tried the smooth (cask must have been off :rolleyes: ) and Pedigree but the Banks cask was much better.
Ohhhhh,
When you say nitrokeg you mean the Smooth! (I have never heard of the term nitrokeg)
Yes a local to me has just changed their original to Smooth flow and i can't stand it!!
It totally spoils a lovely beer! So i have found another pub which has normal original or original original, if you see what i mean.
I haven't had the pleasure of trying their dark mild yet but as soon as i find a pub with it on i will.
Are there many pubs in your area that serve banks's i've never found one outside of the midlands a few have had cans but not any on draft.
I remember that episode of Max and Paddy how cool is that!
Ian
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IanRMartin
QUOTE (Daft as a Brush @ Jun 21 2006, 04:46 PM) Briefly back to the fermenter question, I used to use a secondary fermenter after around 5 days but after reading Jims 10 day method I figured I give it a go and it works as well as using a secondary when racking to a keg. If your using a keg the beer matures in mass which produces a better finished product. For that reason I will generaly use a secondary before bottling so the beer can mature on mass and I can minimise sediment in the bottle. Its not essential though, as a relative beginner, i'd just stick with a single fermenter.
Thanks for that i understand now what its about now.
I will be bottling so might consider a secondry fermenter but might not as you say being a beginner i should keep it simple to start with.
Thanks for the advice.
Ian
Thanks for that i understand now what its about now.
I will be bottling so might consider a secondry fermenter but might not as you say being a beginner i should keep it simple to start with.
Thanks for the advice.
Ian
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PieOPah
QUOTE (IanRMartin @ Jun 21 2006, 04:15 PM) QUOTE (PieOPah @ Jun 21 2006, 03:10 PM) Personally I have never done a secondary ferment yet. This is something that I may do when I use fruit in a brew but I have never needed to yet 
Thanks for that PieOPah,
If you don't mind me asking how long do you leave your brew to ferment before keging or bottling?
Ian
It all really depends on time. Generally my fermenting has finished after about a week and I will rack to keg/bottle then (brew on a weekend, rack the following). Sometimes though I don't have the time so it may be left for 2 or 3 weeks before I get round to doing anything.
From other discussions I believe you are okay to leave you beer in primary for about 6 weeks, possibly longer (I'm guessing at the time now but I know it is quite a while).
Thanks for that PieOPah,
If you don't mind me asking how long do you leave your brew to ferment before keging or bottling?
Ian
It all really depends on time. Generally my fermenting has finished after about a week and I will rack to keg/bottle then (brew on a weekend, rack the following). Sometimes though I don't have the time so it may be left for 2 or 3 weeks before I get round to doing anything.
From other discussions I believe you are okay to leave you beer in primary for about 6 weeks, possibly longer (I'm guessing at the time now but I know it is quite a while).
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Frothy
Ian
I started this beer malarky again with the aim of making some cool summer lager, thirst quenching with a light but hoppy flavour (more like the continental stuff than bud')
The fundamental way it seems of producing this style of beer apart from the yeast, the low temp and the lagering (cold storage 2ndary ferment) is producing a light flavour by using less malt extract and making up the fermentable sugars and a small amount of flavourtby using either maize or rice sugars. Best Way I think to go about this (considering rice syrup is hard to come by in the UK) is to step quickly up to All Grain brewing- rice is cheap as chips and all you need to do is to add it to the mash along with some malt. The malt provides the amylase enzymes needed to convert the starch in the rice into fermentable sugars.
Undeniably Ale/ Bitter/ Stout are the easiest to start off with, less specialist equipment and with a wealth of flavour they are far more likely to be drinkable than a light flavoured beer that may quite often end up tasting like piss (or wine.) For example I made a stout the first time out - used about twice as much in the hop department as I should have done and honestly it's still quaffable considering quite a horrendous miscalculation.
Matt
I just need to make a mash tun now
I started this beer malarky again with the aim of making some cool summer lager, thirst quenching with a light but hoppy flavour (more like the continental stuff than bud')
The fundamental way it seems of producing this style of beer apart from the yeast, the low temp and the lagering (cold storage 2ndary ferment) is producing a light flavour by using less malt extract and making up the fermentable sugars and a small amount of flavourtby using either maize or rice sugars. Best Way I think to go about this (considering rice syrup is hard to come by in the UK) is to step quickly up to All Grain brewing- rice is cheap as chips and all you need to do is to add it to the mash along with some malt. The malt provides the amylase enzymes needed to convert the starch in the rice into fermentable sugars.
Undeniably Ale/ Bitter/ Stout are the easiest to start off with, less specialist equipment and with a wealth of flavour they are far more likely to be drinkable than a light flavoured beer that may quite often end up tasting like piss (or wine.) For example I made a stout the first time out - used about twice as much in the hop department as I should have done and honestly it's still quaffable considering quite a horrendous miscalculation.
Matt
I just need to make a mash tun now
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IanRMartin
Thanks Everyone!
Some really good opinions and information, i have really learn't quite alot in the last couple of days with out leaving my compter B)
But now I think it is time to Brew
I have already purchased Soda Crystals and thin bleach from my local Super market thanks to reading about cleaning and steralising on this forum and will be placing an internet order for all the other bits either tomorrow or early next week with the hope of doing a brew 1st or 2nd July.
As long as i can clear it with SWMBO
Thanks again for all the advise.
I will no dought be back with more questions soon!
Ian
Some really good opinions and information, i have really learn't quite alot in the last couple of days with out leaving my compter B)
But now I think it is time to Brew
I have already purchased Soda Crystals and thin bleach from my local Super market thanks to reading about cleaning and steralising on this forum and will be placing an internet order for all the other bits either tomorrow or early next week with the hope of doing a brew 1st or 2nd July.
As long as i can clear it with SWMBO
Thanks again for all the advise.
I will no dought be back with more questions soon!
Ian