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Old 08-04-2017, 08:00 AM   #11
Kman
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I've got the Guinness export in the fv waiting to bottle there, my first ag.


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Old 08-04-2017, 08:13 AM   #12
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I've got the Guinness export in the fv waiting to bottle there, my first ag.


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Which version have you got? I have the 3rd. That has a guinness receipe in it but not guinness export (unless of course you just boosted the ABV%)
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Old 08-04-2017, 09:34 AM   #13
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To say I'm not disappointed would be an understatement. Never mind I can still find the odd IPA recipe. Is the key to these to use pale and Munich with plenty of hops added (citra casscade eg) during different stages of the boil with a nice dry hop?

I'm sure Theyl be a recipe on here I can follow.
I normally make mine up as i go along but 5kg extra pale 500g Vienna seems to work well or replace the Vienna with some crystal 30. I found a 15month old IPA in my mates fridge that i had put Oat malt in and that was superb. Still stunk. I uses Apollo for bittering mostly and throw in whatever hops i have available. Same with dry hopping. Punk IPA is a good one to try out.
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Fermenting Lagers, IPA's

Conditioning Lager, Kolsch, Pumpkin ale, Caramel Stout, NEIPA

Drinking Saaz Kolsch, Rye Kolsch, Kveik Cascade pale ale, Amarillo & Cascade IPA
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Old 08-04-2017, 09:37 AM   #14
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I can also recommend getting both books, great reads, plenty of recipes and can usually be found at a discount price some where.
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Fermenting:

FV1: Empty
FV2: Empty

Conditioning:

Bottled - AG#2 Hobgoblin Style Ruby - might take a while, it's not bad but then again it isn't good , Slowly improving, very little carbonation, bit to malty in flavour

Drinking:

PB#1 - AG#4 - Exmoor Gold Clone
PB#2 - AG#5 - Brown Porter

Planning:

AG#6 Own recipe Mild 5L test batch
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Old 08-04-2017, 09:39 AM   #15
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Guinness extra sorry


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Old 08-04-2017, 11:04 AM   #16
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I too have both books, plenty of recipes to try and the ones I've done have been great, as you say the gw book not suggesting yeasts is a bit of a draw back but a Google search usually reveals what others have used for a particular recipe. Also some of the recipes are available in kit form based on the book so can look to see what yeast they supply with it. (Usually S04 I've found so far).
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Old 08-04-2017, 09:22 PM   #17
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Graham has posted on other forums because inverted sugar is not easily accessible to the home brewer he formulated the recipes to use white sugar. I bought a 25kg of invert No.2 last year and it does make a difference but I would recommend golden syrup as a good in-between solution.
The reason he does not state yeast is because only the original brewery yeast will get a perfect clone. Some liquid yeasts are derived from the originals and would be a good option if you can match the correct one, Whitelabs WLP002 comes from Fullers as an example.
Brewlabs are the best bet to get close matches. Personally I would avoid SO4 like the plague, boring, bland and no character.
He has been quiet on the other forums as he is in the process of re-writing the Home Brewing book, not the recipe one. After a few years of disagreement with CAMRA, the publisher, and ill health he sounds determined to finish the book.
As I think he is by far the best writer in home brewing I can't wait.
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Old 08-04-2017, 09:42 PM   #18
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GW's TTL recipe is one of my all time fav brews, am in awe of the chap for that contribution alone
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Old 08-04-2017, 10:15 PM   #19
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GW's TTL recipe is one of my all time fav brews, am in awe of the chap for that contribution alone
Agree a great beer. Wyeast West Yorkshire yeast is reputed to be the Taylor's yeast, one day.
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Old 09-04-2017, 05:40 PM   #20
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Just sampling my first brew from the Greg Hughes book - Northern Bown Ale - served from a keg, wow it's good.
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