Stunner again this time FWH
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RabMaxwell
Hello Prodical i get the grapefruit thing when using a lot of styrians that i am not to keen on. This is probably why i don't like Bitter & Twisted either. I already make good scottish ales by adding 30g of flaked calcium chloride to 110 litre brew. I have just barrelled a Bluebird clone with the water treated to Murphy's figures except i also added 5g of chalk to raise my mash ph got 5.2. You have probably read before that my water is extremely soft & i get low a mash ph. If your water is the same i would suggest when making darker beers to add the darker grains at the end of the mash before you start sparging.My hop flavour & aroma has improved since starting to use a hop-back at 80 0c lastly keep good records. By the way my Bluebird ale just kegged tastes very good but needs some ageing only started fermenting friday past. Hopefully the hop flavour should remain good with this one even after ageing as i used 675g of hops
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prodigal2
Cheers for the offer DaaB, but I am about to go on a spree of work, and I will not be at home for a while.DaaB wrote:I would post you some as I have too much although a bag of white powder in the post might not be such a good idea. If you need anything pm me.prodigal2 wrote:I will also add I will be getting a bag of Gypsum to try when I visit a HBS next.
I will also try a bottle some time today, as I am finding the flavour in the boxes vs bottles can be different. How I detect these things being a smoker I will never know
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prodigal2
Thank you very much Rab.RabMaxwell wrote:Hello Prodical i get the grapefruit thing when using a lot of styrians that i am not to keen on. This is probably why i don't like Bitter & Twisted either. I already make good scottish ales by adding 30g of flaked calcium chloride to 110 litre brew. I have just barrelled a Bluebird clone with the water treated to Murphy's figures except i also added 5g of chalk to raise my mash ph got 5.2. You have probably read before that my water is extremely soft & i get low a mash ph. If your water is the same i would suggest when making darker beers to add the darker grains at the end of the mash before you start sparging.My hop flavour & aroma has improved since starting to use a hop-back at 80 0c lastly keep good records. By the way my Bluebird ale just kegged tastes very good but needs some ageing only started fermenting friday past. Hopefully the hop flavour should remain good with this one even after ageing as i used 675g of hops
I must admit the Bluebird that I made with 100% Challenger has to date been my favorite beer with THA coming in a close second. And I have a feeling that due to both been brewed in soft water areas originally, they are beers that suit our water type.
And I have been wondering about darker ales, with adding the darker malts towards the end of the mash. Its something I will have a go at when I do a mild in the next few months. And I will also have another punt at the THA trying that with the roast barley.
Just a quick word about my water. Its fed from a spring that is used by most of the village, coming off a granite mountain, with highish levels of ferrous oxide and quartz to filter through. We have had tests done on the water for bacteria and it is safe though at some stage I must sort out a composition test, as unlike british tap water it will be fairly consistent on mineral content.
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prodigal2
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Vossy1
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prodigal2
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Vossy1
