What are you drinking tonight 2022?

[Big_Eight]

My homebrew 71' Bodds attempt while finishing up my mash.

 

[Hazelwood Brewery]

Back on the bitter. I’m going to need to get another batch on this week.

 

[ecirpian]

My homebrew 71' Bodds attempt while finishing up my mash.

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I have a boddi’s on at the moment, it seems to have finished much lower than expected

 

[Big_Eight]

Another homebrew 71' Bodds while boiling the double IPA. DAMN I need to brew some more Bodds.

 

[ecirpian]

Another homebrew 71' Bodds while boiling the double IPA. DAMN I need to brew some more Bodds.

View attachment 67354

Did you use your own recipe? Be interested to see how it compares to the one I used if you fancy sharing?

 

[Big_Eight]

Did you use your own recipe? Be interested to see how it compares to the one I used if you fancy sharing?

The double IPA I'm assuming? I'll send you a pm.

 

[ecirpian]

The double IPA I'm assuming? I'll send you a pm.

No, I was meaning the boddingtons.

 

[Alastair70]

Trialing my Irish Red which is getting bottled for LAB this weekend. Taste is perfect, but it’s seriously opaque. As you all know, I enjoy making very clear beers. This had a 10day cold crash but no finings. Has anyone had success adding gelatine to a keg?

 

[Big_Eight]

No, I was meaning the boddingtons.

Gotcha, I'm using the 1971 version that Ron Pattinson deciphered from the original brewing records. Used wyeast 1968 came out great but need to get a few more points to dry it out a bit. I hear Omega Gulo OYL501 may do the trick but it's bangin with Wyeast 1968.

The Boddington's is one of my quests in life to find the best one!

Link to recipe.

 

[Hazelwood Brewery]

Trialing my Irish Red which is getting bottled for LAB this weekend. Taste is perfect, but it’s seriously opaque. As you all know, I enjoy making very clear beers. This had a 10day cold crash but no finings. Has anyone had success adding gelatine to a keg?
View attachment 67355

@foxbat uses gelatine.

 

[dave_77]

Little Belgian IPA with the football

 

[Alastair70]

@foxbat uses gelatine.

Cheers for that. My worries are excessive foaming, oxygen ingress and at worst, a gelatine plug blocking the dip tube.
Clarity is not mentioned in the style guideline and I think I’ve nailed the ’traditional’ style, light toast with subtle roasted flavours. Poor clarity might be the lesser of many evils

 

[ecirpian]

Gotcha, I'm using the 1971 version that Ron Pattinson deciphered from the original brewing records. Used wyeast 1968 came out great but need to get a few more points to dry it out a bit. I hear Omega Gulo OYL501 may do the trick but it's bangin with Wyeast 1968.

The Boddington's is one of my quests in life to find the best one!

Link to recipe.

Cheers. I might add that in to Brewfather, give it a go and see how it compares to the one I’m doing. I’m using Pre 1970 based on Tony Leach recipe published by Boak and Bailey.
Not stuck to it 100% as using up some bits, but noticeable difference is golden syrup & the hops- northern brewer and goldings ( didn’t know which so used EKG). I also just used the yeast I had in, so will give that a go. Thanks

https://firebasestorage.googleapis....ia&token=83fd764c-f565-49e7-93ab-9fd0496e1a70

 

[Hazelwood Brewery]

Cheers for that. My worries are excessive foaming, oxygen ingress and at worst, a gelatine plug blocking the dip tube.
Clarity is not mentioned in the style guideline and I think I’ve nailed the ’traditional’ style, light toast with subtle roasted flavours. Poor clarity might be the lesser of many evils

You don’t get a gelatine plug. You use one leaf in a 19 litre keg, a leaf will only gelatinise 150ml. It’s the (positive?) charge from the gelatine that’s used to attract the (negatively?) charged particles into clumps which then fall out of solution. @foxbat I think describes some slightly gloopy sludge and then clear beer.

 

[foxbat]

You don’t get a gelatine plug. You use one leaf in a 19 litre keg, a leaf will only gelatinise 150ml. It’s the (positive?) charge from the gelatine that’s used to attract the (negatively?) charged particles into clumps which then fall out of solution. @foxbat I think describes some slightly gloopy sludge and then clear beer.

Yes that's about right. A bit of trubby sludge then clear beer.

 

[Alastair70]

Good to know, cheers!

 

[Nottsbeer]

A nice pint of Maori Mingle tonight. First NEIPA I've brewed, delicious. Smells and tastes great. Definitely making another one of these again. Only 9 days in the bottle but fantastic

 

[Tassie]

Tonight an early taste of my Guinness clone, (bottled 15th April) I almost doubled the sour wort from 650 ml to 1,200 ml this time used the Widbrew sour pitch yeast. It is getting there but the next brew I will double the sour pitch wort to 2.5 litres. I did smell and taste the sour pitch. It tasted and had the aroma of Guinness. First time I left it to chance with whatever bacteria chose to ferment the wort I had in the flask. Using the lactic acid bacteria made a huge difference, don't know why it is so expensive though.

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I wouldn't mind the recipe for this Foxy, when you have figured out the souring.

 

[foxy]

I wouldn't mind the recipe for this Foxy, when you have figured out the souring.

I have to figure out the bittering too. 42 IBU isn't enough.

 

[foxy]

Was planting out my cabbages this arvo, got some rain. A good excuse to call it a day and have a beer.
Eskdale's remaining bottle of Baltic Porter caught my eye, though the weather isn't cold at the moment decided to drink the remaining bottle as I have my own Baltic Porter planned for next week.
Carbonation is spot on as is the ABV can still detect some molasses, just faintly. Only a sipping beer, saw off a triangle of Stilton with still about 150 ml to go. An excellent example of Baltic Porter.