Taste test - of what I thought I had messed up

[likesbeer]

So did some quality control on Saturday of the currently conditioning Brewers Choice Best Bitter. At the time of making I thought I had ba**sed it up having spent the day making cider and drinking too much before making it.
At the time I posted a help question on the thin lack of taste and got advice to dry hop which I tried.

Thought you would all like to know how it is going.

I bassically added far to much water to the FV and then had to a) reduce volume to sink (I think not) b) reduce volume to DJ, b) is what I did so ended up 1 gallon watered down beer. Had made up using a medium spray malt. I dry hopped for about 3 days with 30 gram fuggles in the FV nothing in the DJ. DJ got bottled the FV in a pressure barrel.

First the bottle taste, its almost clear a nice pst when opening, no head but probably due to the very slow poor so not to bring the bottom up. Quite a fiz on the tongue so at least not as flat as a pancake like last time. Taste is OK a bit lite like a summer beer, some fruitiness but very easy to drink.

The barrell, comes out the barrel like a rocket, so get lots of head soon settles though it also keeps its head for ages. Almost as clear but not quite plus not as fizzy on the tongue (shamlessly borrowed from another post, but dear we need a cornie to get proper fizzy beer , it work) much stronger taste almost quite fruity and a much deeper flavour, past the summer ale type and closer to a best bitter, very nice we both really really like it.

Its amazing how much difference between the two there is and what a few little hops can do.
Thanks for previous advice as always keeping me going.

Note to myself must learn to make shorter posts as tend to waffle sorry

[stevezx7r]

Waffle away, it's good know the advice you've got has helped.

It's always nice to be able to compare the same beer with additional ingredients.

[Aes9471]

Sorry likesbeer - to jump in on your thread, but was going to ask this anyway, and rather than start another thread.

What is the best way to add flavour ie dry hopping or steeping, I was thinking of dry hopping but again how would you sanitise the bag and contents, also what are the best malts to use, (a piece of string springs to mind). If it helps my favourite brew is Hobgoblin so I'm guessing Chocolate Malt, closely followed by Circle Master - Styrian and Golding hops iirc. Is it as simple as make up the tea bag drop in the FV during fermentation and you have replaced the fresh flavour lost by the canning process?

(Apologies again likesbeer, if you wish I can delete/change my reply and start a separate thread)

[likesbeer]

Jump away no need to appologise the more the merrier we are all but learning this great art
I'm not experienced enough to answer your question though but I'll give my thoughts as someone will probably correct so I can learn a little more, what I would say is my 1 experience of dry hopping in the FV is good, I made a little bag and popped straight in no sterilising I believe that the hops kind of sterilise on there own (That doesnt make much sense but I know what I mean I hope you do too!)

The other way is to make a tea in a cafatier (spelt wrong sorry) and poor that in.

I think that grains need to be treated differently and perhaps steeped for a little while and added at the begining.

No harm in trying and seeing what it comes out like

[stevezx7r]

As far as hops go you have a few choices.

If your after aroma then simply add the hop leaves to a sterilised mash bag and drop it into the beer (once it's in the barrel).

If your wanting to increase the bitterness, make the hop tea using hot water, allow to cool, strain and pour in the liquor.

If you want both, do both but be careful on the quantities as it has a pronounced affect and will need maturing.

As for grains, your into partial or all grain territory here where you need to "mash" the grains at a specific temperature in order to release the sugars held within each grain. Actually, the temperature of the water starts a chemical reaction of enzymes within the mash but I won't bore you with the details