Badger Fursty Ferret

[Matt]

I'm planning to brew this in September and trying to suss out a recipe. The ingredients are published on t'internet, so its not too tricky to have a stab at it, but does anyone have any advice on what the IBU value is - my thought is that it is around 20

And any yeast experts happen to know if their 'unique Badger yeast' is really unique … and if not, what it might be?

Thank you gents,

Matt

[Matt]

Hmmm. No takers

[spearmint-wino]

I've only had the bottled version, my very limited experience would say it's got more IBUs than that...

[bitter_dave]

.... scanning the Almanac it seems that Badger beers not very bitter - 22 - 24 IBUs for the beers listed (FF not listed I'm afraid); you're probably not that far off*




* Disclaimer - I could be totally wrong

[Matt]

Thanks gents. I think I will head for low/mid 20s then. It must be in that area - most of the reviews on rate beer say it is too bland, but I like it and always drink it with my pa in law, who is demanding frequent ale deliveries from me, so I thought i'd keep the old boy happy with a FF-esque brew.

And i've managed to find out that a friend of a friend is a pro brewer - not at Badger mind - but I have asked if he can shed any light on the yeast question.

Cheers,

Matt

[spearmint-wino]

most of the reviews on rate beer say it is too bland

From what I've seen most of the reviews on rate beer aren't too favourable to anything that's not from the US, unless it's Belgian...

(That's not to say that there aren't excellent US and Belgian beers though )

[Matt]

Ah, interesting you say that SW. I was wondering if there was some bias there.

I started out learning to brew via a course on a US site - they were obsessed with Belgian recipes! I asked what they thought of a bitter recipe and there was just no response. God bless em.

[spearmint-wino]

I guess its all down to culture & taste - if we had our equivalent we would probably favour UK beers over others as we've grown up with the styles, value their naunces and subtlety (sp?), and they are more to our taste.

Horses for courses n all that.

[spearmint-wino]

Actually, this gives me an idea. If everyone on the forum takes 20 mins, gets on rate beer and pushes up their favourite UK beers' scores, we might even things up a bit!

[Matt]

Good plan SW.

Begun the ratebeer wars have.

[RabMaxwell]

Here is my beer quality control assistant she is the real Fursty Ferret. She has eight babies at the moment hope there will be some beer left for me with all these thursty assistants.

[steve_flack]

I started out learning to brew via a course on a US site - they were obsessed with Belgian recipes! I asked what they thought of a bitter recipe and there was just no response. God bless em.

Belgian is the big in thing over there in homebrewing at the moment. They've moved on (almost) from beers that pull your teeth out they're so bitter to beers so strong you can't drink much of them.

There's as much skill in making a 3% beer taste good as there is in making an 8% one not taste like syrup (possibly more so). Making a decent 5% beer is a doddle really.

I'm not sure most American brewers get the idea of a session beer. One problem is the names I guess - Bitter often isn't bitter and what red-blooded American wants to make a beer called 'Mild'

[bitter_dave]

I'm not sure most American brewers get the idea of a session beer. One problem is the names I guess - Bitter often isn't bitter and what red-blooded American wants to make a beer called 'Mild'

Also, If you offer someone an 'ordinary bitter' or an 'extra special bitter', and they've never drunk bitter before in their life, which one are they going to take?

[Matt]

Excellent picture Rab!

Interesting comments about US traits. On one forum I noticed that Denny Conn's tagline was 'life begins at 60 - 1060 that is'.

[SKING]

Matt, I too am a real Ferret Fan, despite being a bit of a habitual lager boy - any chance of sharing the recipe you were thinking of?