After months of planning ive finaly lost my AG Virginity
The only thing im worrys about is the final wort looked rather cloudy.. is it because my cooling system didnt work very well. and it ended up taking 90mins to cool befor i could transfer out of the boiler. it also smelt weird. and tasted very sweet and bitter.
anyway its bubbling away nicely with a decent crust on the top. smells a bit better today. does anyone have the reciepe to hobgoblin? if so do you think it would be possible to have it ready by january 26th if i did the brew on on new years day
I've done it
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haz66
Re: I've done it
Try this
Hobgoblin Recipe
But you will need to make it a lot less %abv to have it ready so soon.
Roughly a week per 1%ABV to condition.
Hobgoblin Recipe
But you will need to make it a lot less %abv to have it ready so soon.
Roughly a week per 1%ABV to condition.
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ade1865
Re: I've done it
I'm sure yer brew will be fine mate. Several of my brews have had distinct sweet and bitter flavours, which meld well over time. Due to problems with my hop strainer I've also had somewhat 'cloudy wort' too. Perhaps a spell in the shed to increase clearing during conditioning will be in order.
And well done btw, welcome to the Force, young padewan.
And well done btw, welcome to the Force, young padewan.
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Gurgeh
Re: I've done it
well done!
I wouldn't be at all concerned about the cloudy wort - it'll come good and won't have any effect on your beer flavour or clarity later.
that sweet bitterness is bang on. sounds perfectly typical.
if you want a beer that is ready 2 weeks after pitching yeast, then i'd go for anything copper coloured or darker, and 30-35 IBU , OG 1.042-1.048 will be just fine.
as a testiment to that, I did a 1.048 oatmeal stout, 35 IBU and after 10 days ferment and 4 days in bottle it was sublime.
Graham Wheelers 'Fullers London Pride' is a guaranteed superb pint 2 weeks from pitching too.
I wouldn't be at all concerned about the cloudy wort - it'll come good and won't have any effect on your beer flavour or clarity later.
that sweet bitterness is bang on. sounds perfectly typical.
if you want a beer that is ready 2 weeks after pitching yeast, then i'd go for anything copper coloured or darker, and 30-35 IBU , OG 1.042-1.048 will be just fine.
as a testiment to that, I did a 1.048 oatmeal stout, 35 IBU and after 10 days ferment and 4 days in bottle it was sublime.
Graham Wheelers 'Fullers London Pride' is a guaranteed superb pint 2 weeks from pitching too.
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BritishBelgianTwst
- Piss Artist
- Posts: 247
- Joined: Fri Nov 07, 2008 3:33 pm
- Location: Amay, Belgium
Re: I've done it
Congrats Frany, I'm a day or so behind you..... looking forward to my first taste of real AG now.
Drinking: Corny 1 - some beer
Corny 2 - some more beer
Bottled - a few different beers
Planning: TC
Elderberry wine
Corny 2 - some more beer
Bottled - a few different beers
Planning: TC
Elderberry wine
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wetdog
Re: I've done it
I'm almost at the end of a barrel of Orfy's Hobgoblin. It is a very good beer and the clarity is the best I've ever had but it really did need a good 6 weeks to mature in the barrel
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Parva
Re: I've done it
The definition of a clear wort is somewhat clouded (pardon the pun). The first runnings from the mash tun usually contain particles of grain and these get returned to the mash tun before you get a 'clear' run-off to the boiler. Clear is defined as not containing these particles and not being clear as in a crystal clear brew!
Similarly, the run-off from the boiler to the fermenting vessel can be described as 'clear' if it doesn't involve particles of hops / cold break etc, a sieve is ideal for this, aswell as helping aereate the wort. Regardless, I have dropped the boiled and cooled wort straight into the FV with no sieve many times and ended up with perfectly clear and fantastic brews.
Leave it in the FV for 10 days and bottle / keg it and it will be near crystal clear in my experience. Yep, you can secondary it for further assurance of clarity (and further risks) but I'll leave the guys that do secondary to tell you of the benefits of that.
Similarly, the run-off from the boiler to the fermenting vessel can be described as 'clear' if it doesn't involve particles of hops / cold break etc, a sieve is ideal for this, aswell as helping aereate the wort. Regardless, I have dropped the boiled and cooled wort straight into the FV with no sieve many times and ended up with perfectly clear and fantastic brews.
Leave it in the FV for 10 days and bottle / keg it and it will be near crystal clear in my experience. Yep, you can secondary it for further assurance of clarity (and further risks) but I'll leave the guys that do secondary to tell you of the benefits of that.