St Austell's Tribute

[weiht]

Morrisoff, WELL DONE!! what are the comments you've received?

Are the top 2 from JBK?

[Morrisoff too]

Tasting comments:

Very close to the original
Good Colour
Good Flavour
Slight SO2 character, possibly from fermentation or use of sodium metabisulphate

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I did use a tiny pinch of sodium metabisulphate to get rid of any chlorine taste in the water the night before.
Anything else cause this? Too much gypsum maybe?

[mutleysfriend]

Winning recipe coming in kit form ASAP...

The kit is now available on the Brew UK site.

[weiht]

I'm very tempted to use a kolsch yeast on a tribute recipe.

Why?

1) I dislike the nottingham as it makes the beer ordinary and too thin
2) WLP023 has a nice character but its too dry in finish
3) I remember the Tribute to have a nice creamy soft mouthfeel, clean but not too dry. I think a kolsch yeast may be interesting, although it will never produce that slight minerally taste.

23L 1044 25IBU
80% Maris Otter
20% Munich Dark
25 IBU Fuggles @ 60mins
35gm Styrian Goldings Flame out and chill immediately
35gm Willamette Flame out and chill immediately
Mash 67c

[mozza]

Just bare in mind if bottling that kolch yeast doesn't stick very well so if use finings in that case or crash cool it. But yes I think you're right it would make a very clean beer with a little character still left behind.

Cheers,

Sam

[weiht]

Roger said the house yeast is powdery

I think Wyeast Kolsch would be better as its cleaner and slightly fruity. Whitelabs does produce sulphur during fermentation, but if does go away with time. The problem is 2-3 weeks post fermentation and the hops will go down in a small beer like this..

[mozza]

It sticks solidly to bottles though

[weiht]

There was a time where they were reseeding with another brewery's yeast for bottle conditioning.

I may have mixed it up a little, and am not sure if it's now that they are using their own house yeast for bottling, or that they have switched to another yeast.

He did say the house yeast was more powdery than the other yeast.. I think its burton but i'll try to look it up again just to be sure.

[bigrichlock]

For bottling St Austell use there house strain, before St Austell had there new bottling plant install they use to get there beers bottled by Robinsons (i think) and this is when a different yeast would have been used for bottle conditioning.

So if you are getting the yeast out of proper job bottles (or any of its bottle conditioned beers) its the house strain they use in all there main beers.

Rich

[weiht]

yup, Rich said it right!!! Roger compared both the yeast and said the house yeast is more powdery.

Btw, Roger replied and said the kolsch yeast would work, just to keep it on the cooler side to prevent them esters and higher alcohols. Let the malt and hops shine through.

[mozza]

Nice!

[weiht]

Anyhow, I may not have sufficient time to step up a kolsch yeast from my slant.

May just use the slurry from Wy1028. Its clean, and slightly minerally. It does finish a little dry tho.

[mozza]

With the amount of late hopping in Tribute as long as its a clean yeast it will do a good job I suspect

[weiht]

Brewed my clone with Wy1028 and I think i got vvvv close. Not sure if its the yeast, or its just the recipe and improved try this time around.

Btw, anyone used aromatic malt? Its said to be a munich thats kilned higher.

[chrisr]

I'm currently brewing the AG Tribute kit from Brew UK. I have to say, it does seem very good. It's a long, long time since I had any cask Tribute but the smell and taste (so far, it's still fermenting) is a very good match to the real thing, but that's only from memory. Brew UK offer choice of yeasts with the kit and I've gone with Wyeast Thames Valley. The 'toppiest' yeast I've yet brewed with!

For this brew I went to no end of trouble to keep the fermentation cool, something I've not really bothered with before. It had 5 days at 16C, a couple more at 17C and it's now (day 12!) at 19C. Still only down to 1015 and still fizzing well. How do St A get it done in 7 days?!