Hello to all the brewers on this most useful and informative site, I just started brewing my own two days ago and now have 40 pints of Woodfords Wherry merrily bubbling away. It smells great so far.
What to brew next? so much choice!
Another first brew
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JayBee
It`s a b****r I know. My first two kits have been Coopers and the IPA is a corker. I`ve been looking around for a bit of variety myself and I`m not sure whether to try something different for the summer ( if we get one ) or brew another IPA.
I`ll either stick with the tried and tested or maybe try to get hold of a Milestone Crusader or perhaps a Great Eastern. Decisions, decisions.
I`ll either stick with the tried and tested or maybe try to get hold of a Milestone Crusader or perhaps a Great Eastern. Decisions, decisions.
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Frisp
Im on my first one too
After nearly 30 years in the wilderness I have returned to the fold. I started 40 pints of Coopers dark ale off in my airing cupboard the other day and it has a magnificnt froth on top and smell like heaven itself.
My big quandry is how to store it. back in the dark ages the choice was a std gravity barrel or rifle through the pub bins and rescue suitable bottles. Now its cornys, pressure kegs plastic bottles..... Too much choice.
I do have a question
Back in the dark ages brewing from kits always left a yeasty taste in the ale. I have been told that this was maiinly due to me not skinmming the manky layer off the top when the frothing subsides.
Is this correct and should I do this with the modern yeasts ?
Jim
My big quandry is how to store it. back in the dark ages the choice was a std gravity barrel or rifle through the pub bins and rescue suitable bottles. Now its cornys, pressure kegs plastic bottles..... Too much choice.
I do have a question
Back in the dark ages brewing from kits always left a yeasty taste in the ale. I have been told that this was maiinly due to me not skinmming the manky layer off the top when the frothing subsides.
Is this correct and should I do this with the modern yeasts ?
Jim
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Aleman
- It's definitely Lock In Time
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- Joined: Sun Jun 03, 2007 11:56 am
- Location: Mashing In Blackpool, Lancashire, UK
Re: Im on my first one too
Hi Jim (II) and welcome to the forumFrisp wrote:I do have a question
Back in the dark ages brewing from kits always left a yeasty taste in the ale. I have been told that this was maiinly due to me not skinmming the manky layer off the top when the frothing subsides.
Is this correct and should I do this with the modern yeasts ?
Jim
It's not really true . . . taste some of the brown gunk and I am sure you will agree with me that yeast doesn't taste like THAT . . . The trub can contribute a harsh bitterness to the beer, particularly pale beers . . . but the main contributor of a yeasty taste to beer is . . . . yeast. The problem in the dark ages was that many of the so called brewers yeasts available through the homebrew trade were simply a bakers yeast. this never cleared particularly well, and was no where near as clean a fermenter as modern day brewing yeasts which are available to us as homebrewers. I rarely if ever skim the brown trub of the yeast head (I can't in my 100L FV as the cooling coils are suspended from the lid (Design Flaw No 1
), and still get nice clean beers-
muddundee
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Andy S