Brewdog

[Invalid Stout]

I only just got around to trying their 77 Lager. It's absolutely fantastic, better than all but the very finest German pilseners. I was quite surprised to find out they use Amarillo for it and not a German noble hop.

[spiderpig]

sainsburys in washington has got it in on 3 for 2 offer
only 3 types though hardcore dogma and chaos
got 2 of each but am on nights so dont fancy trying it

[delboy]

I know this is very obvious, but if you want more residual sweetness in your beer have you tried mashing at higher temps?

I find that you tend to end with a more chewy beer but not necessarily with any residual sweetness. Likewise with adding more speciality malts, i reckon dropping the yeast and filtering is the only way to recreate some of the bottled beers out there.

[196osh]

Here is something, I don't know if there is anything in it.

But Brewdog use all extra pale Maris Otter as a base malt. As opposed to normal pale malts.

Would the malt in itself tend towards leaving increased residual sweetness?

[196osh]

I only just got around to trying their 77 Lager. It's absolutely fantastic, better than all but the very finest German pilseners. I was quite surprised to find out they use Amarillo for it and not a German noble hop.

I agree. Stylewise it is their best beer imo.

[DarloDave]

I had the punk monk today, it was excellent.

[Invalid Stout]

I preferred the original, there's something about Belgian yeast that I'm not keen on and I don't think they go well with the hoppy beer. Nice experiment though.

[mysterio]

Here is something, I don't know if there is anything in it.

But Brewdog use all extra pale Maris Otter as a base malt. As opposed to normal pale malts.

Would the malt in itself tend towards leaving increased residual sweetness?

I've been using the lower colour MO for my last 5 or 6 brews. It's actually the other way around, lower kilned malts tend to attenuate further. Just made an Oktoberfest with a large chunk of Munich malt (60%) and the FG is 1.013, where it probably would have made it down to 1.011 or so with all pils malt.

The residual sweetness, IMO, is just because the original gravities are quite high.

[196osh]

I've been using the lower colour MO for my last 5 or 6 brews. It's actually the other way around, lower kilned malts tend to attenuate further. Just made an Oktoberfest with a large chunk of Munich malt (60%) and the FG is 1.013, where it probably would have made it down to 1.011 or so with all pils malt.

The residual sweetness, IMO, is just because the original gravities are quite high.

Sure that makes sense. I knew that Pils malt attenuated further generally than Pale Malt.

I should, "should" being the operative word. Be getting money that my parents owe me on friday. So on saturday there will be some major ingredient ordering.

I'll be making a few higher gravity brew's and then a NS IPA.

[Invalid Stout]

http://news.bbc.co.uk/1/hi/scotland/nor ... 278312.stm

Scottish brewer BrewDog, of Fraserburgh, was criticised for Tokyo* which has an alcohol content of 18.2%.

Campaigners welcomed the 1.1% alcohol Nanny State but said the name showed a lack of appreciation of the problem

You can't win. Check the comment from Jack Law from Alcohol Focus Scotland, who has clearly never drunk either beer.

[delboy]

I actually think its win win for brewdog, lots of free publicity for the company with the release of tokyo and more of the same with nanny state. Casn't imagine how much you'd have to spend to get the same level of exposure via normal channels of marketing/advertising.

[quiff]

Maybe I'm missing something that's far too subtle for simple Hull lad, but don't they brew quite a lot of whisky in Scotland?
An 18% beer is too strong but a 50% single Islay malt is no problem whatsoever......

[mysterio]

Yes but which industry generates most cash for the country and which has the biggest lobby