and we're off ! (London Pride)

ColinKeb · Post by **ColinKeb** » Sun Jun 10, 2007 8:58 pm

oh yes , I started drinking mine after a week in secondary . I reckon it tasted a bit better then as well, as it aged another week it becamse less fruity and sweet . its bloody good stuff

ColinKeb · Post by **ColinKeb** » Sun Jun 10, 2007 9:24 pm

that would be interesting to compare them . I think im doing this one again tomorow as ive run out of beer and need some quick

ColinKeb · Post by **ColinKeb** » Mon Jun 11, 2007 6:55 pm

the flowers add to what is already a beautiful sight Daab

I think mine was a tiny shade darker but near enough the same

Wez · Post by **Wez** » Mon Jun 11, 2007 10:36 pm

Wez bows down impressed - 5 days!

ColinKeb · Post by **ColinKeb** » Mon Jun 11, 2007 10:46 pm

incidentaly Daab did you scale the hops down at all as it was a Dave Line one? I did on my first one but might up it slightly in the next one. although it may have been cos my hops are a couple of months old as well.

Post by **Andy** » Mon Jun 11, 2007 11:09 pm

DaaB wrote:I adjusted the hops to give me 30 ibus based on the figures from the supplier (the Hogs Back Brewery). If you want to be drinking it asap it's worth doing. I'd still do it with the hops your hops if you they are from the 2006 crop and you have kept them in the fridge/freezer.

DaaB - who did you contact to find out the HBB hop acid rating ? ( And what value were they )

BitterTed · Post by **BitterTed** » Mon Jun 11, 2007 11:24 pm

Nicely done DaaB!! I too made a version of London Pride, mine was made on June 1 and is now sitting in keg. It fermented down to 1.009 with Wyeast 1968. I am glad you posted a pic of yours, mine is only slightly darker which makes me happy being I've only had LP one time and that was about 10 yrs ago!!

Cant wait to drink a few pints!! At that time I'll post a pic of mine!!

Vossy1 · Post by **Vossy1** » Mon Jun 11, 2007 11:29 pm

Lovely and bright DaaB

Apart from any haze issues, I too have been surpised by how good young beer can taste

What always miffs me is that by the end of the second corny it tastes so much better

There's always going to be a price for impatience, if that's what it is...but it still tastes better than most off the shelf ales even when young

Surely your friends can't fail to be impressed

ColinKeb · Post by **ColinKeb** » Mon Jun 11, 2007 11:30 pm

DaaB wrote:I adjusted the hops to give me 30 ibus based on the figures from the supplier (the Hogs Back Brewery). If you want to be drinking it asap it's worth doing. I'd still do it with your hops if you they are from the 2006 crop and you have kept them in the fridge/freezer.

..erm yes

i should have kept them in the freezer but the combination of me being a lazy git and the fact they are in 3 x 1 kilo blocks means theyve been sitting ontop of my wardrobe in a box

ah well

ColinKeb · Post by **ColinKeb** » Tue Jun 12, 2007 9:15 am

thanks for the reassurance Daab

, theres also a thing on beersmith I found that calculates how much IBU's are lost over time. not sure how accurate it can be as it cant tell how youve stored them .

delboy · Post by **delboy** » Tue Jun 12, 2007 12:00 pm

Thats a cracking idea about chilling the beer before kegging it, when transferring to the keg this way do you have to have a disconnect connected to the gas or do you just have the lid in place but not sealed properly (how long does it normally take to fill a keg in this way.

Post by **Andy** » Tue Jun 12, 2007 12:17 pm

delboy wrote:Thats a cracking idea about chilling the beer before kegging it, when transferring to the keg this way do you have to have a disconnect connected to the gas or do you just have the lid in place but not sealed properly (how long does it normally take to fill a keg in this way.

I've used both methods (lid off and disconnect fitted to the gas in) you can also lift and twist the pressure relief valve ring to keep it open

At some point I have to open the lid anyway to check that the beer level doesn't reach the dip tube.

prodigal2 · Post by **prodigal2** » Wed Jun 13, 2007 1:52 pm

DaaB, I would say that adding a bit about water temp at the various stages would be useful, and a little about why you use those temp's.

Your so almost there and as always your calcs are all clear and conscise even to a knuckle dragger like myself

I will try your calc's and advice out on my next brew and I will report back.

As ever though, good stuff

prodigal2 · Post by **prodigal2** » Mon Jun 18, 2007 7:34 am

Great news on the brew. 1 day more than you normaly have a brew in the primary, and you have a conditioned ale.

Are you going to use this "speedy brew" technique again?

Ross · Post by **Ross** » Mon Jun 18, 2007 9:49 am

[quote="DaaB"][quote="prodigal2"]I may have to take a chance with the stuff I have in the fridge but the bacteria levels must be building by now. quote]

Ever given your yeast an acid wash DaaB?

cheers ross

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and we're off ! (London Pride)