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Forum Christmas Brew

Help Support The HomeBrew Forum:

Please choose your favourite recipe for the Forum Christmas Brew

  • Option 1 - 1848 Barclay Perkins IBSt

    Votes: 3 9.7%
  • Option 2 - 1821 Barclay Perkins TT

    Votes: 1 3.2%
  • Option 3 - Black IPA

    Votes: 6 19.4%
  • Option 4 - Imperial Stout

    Votes: 3 9.7%
  • Option 5 - Chocolate Stout

    Votes: 14 45.2%
  • Option 6 - Belgian Dark Strong Ale

    Votes: 7 22.6%
  • Option 7 - Old Ale

    Votes: 9 29.0%

  • Total voters
    31
  • Poll closed .

Hopsteep

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Ok... got the water on for this one, i'm going to do an overnight mash, slightly upped the grain bill to account for my horrible efficiency but only by a little. I'm going to get up early tomorrow to do the invert sugar, my plan was to use 500g golden caster sugar, 1 pint of boiling water and 2 teaspoons of lemon juice, how long did everyone simmer for, 2 hours?

Also cocoa nibs, boil or soak in vodka?
Bring to the boil then chuck into primary 🍺
 

RichardM

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Ok... got the water on for this one, i'm going to do an overnight mash, slightly upped the grain bill to account for my horrible efficiency but only by a little. I'm going to get up early tomorrow to do the invert sugar, my plan was to use 500g golden caster sugar, 1 pint of boiling water and 2 teaspoons of lemon juice, how long did everyone simmer for, 2 hours?

Also cocoa nibs, boil or soak in vodka?
Can't remember how long I did my invert sugar for but it was no where near 2 hours.
I just chucked the cocoa nibs in to the fermenter straight from the packet.
 

An Ankoù

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how long did everyone simmer for, 2 hours?
I bottled out after about 1½ hours. I reckon it got as far as invert #2. I didn't realise that it was supposed to solidify on cooling and expected it to remain a syrup. In fact I didn't use it in the end as I found a really good substitute with just the faintest taste of treacle, which is what I wanted, but I don't think it's available in the UK. I've now got a jar full of invert #2 and wondering what to do with it. I'll have a browse through Pattinson's recipes and see what I can find.
 

pilgrimhudd

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Mines been going for 1:20, I reckon I'll give it another hour and see what its like, think I'll use it unless it really is awful, I always have golden syrup and treacle to fall back on.
 

An Ankoù

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Mines been going for 1:20, I reckon I'll give it another hour and see what its like, think I'll use it unless it really is awful, I always have golden syrup and treacle to fall back on.
It'll be ok as long as you don't burn it, I think you have to keep stirring as the longer you cook it, the thicker it gets.
 

UKSkydiver

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Hanglow

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When I make invert I do it in the oven as I find I have to watch the temperature too much on the hob. I set the oven to 120c, which for my oven is a rock solid 115c. It does take a lot longer this way but it is very easy and ensures it doesn't burn/scorch. I could try goining slightly hotter, but you don't want it to go above 125c. Below is a picture of the invert changing colour, each sample is an hour apart. If you want it to remain a syrup once made, add 20% weight of the sugar as water to it while it's still hot, it will then be pourable and should also keep fairly well. I used lactic acid to help invert it
 

Hopsteep

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When I make invert I do it in the oven as I find I have to watch the temperature too much on the hob. I set the oven to 120c, which for my oven is a rock solid 115c. It does take a lot longer this way but it is very easy and ensures it doesn't burn/scorch. I could try goining slightly hotter, but you don't want it to go above 125c. Below is a picture of the invert changing colour, each sample is an hour apart. If you want it to remain a syrup once made, add 20% weight of the sugar as water to it while it's still hot, it will then be pourable and should also keep fairly well. I used lactic acid to help invert it
Love this idea 👍
 

Clint

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When I make invert I do it in the oven as I find I have to watch the temperature too much on the hob. I set the oven to 120c, which for my oven is a rock solid 115c. It does take a lot longer this way but it is very easy and ensures it doesn't burn/scorch. I could try goining slightly hotter, but you don't want it to go above 125c. Below is a picture of the invert changing colour, each sample is an hour apart. If you want it to remain a syrup once made, add 20% weight of the sugar as water to it while it's still hot, it will then be pourable and should also keep fairly well. I used lactic acid to help invert it
The Bob Ross of brewing...
 

UKSkydiver

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So it turns out this is still going. Albeit very slowly.

I'm happy with the 5.8% ABV though.

It's a bit murky, but it's not as dark as other brews / stouts I've done, so I have a sachet of Wilko finings I'm thinking of bunging in. Never used it before. Should I bother? And then should I cold crash too before bottling?

Cheers

1602260939187.png
 

HalsteadMills

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Brewed mine today. Used Hopsteep's grain bill, but lazily added Black Treacle instead of invert. Used Summit for bittering then dropped hot into the FV which had the lactose and a teaspoon of cocoa powder in. Will pitch S04 tomorrow. This was a split batch so pleased with the ~10l. Will add full write up to my brew day thread later/tomorrow/next week...
 
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Pennine

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planning this one out in two weeks with a little twist, rather than making inverted syrup I am going to do a keptinis bake of a portion of the grain. I also saved about 100g of scotch soaked cacao nibs from my imperial stout to add to this one.
 

Mrhandsome

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My brew still has a lot of yeast rafts on floating on top after 3 weeks so I'm going to transfer it to a secondary vessel with a bit of invert syrup to create some Co2 and help stop any oxidation. Made the syrup this morning
IMG_20201011_095608_965.jpg

I used 1kg of sugar so I can use it for some Belgian brews in the near future 😉 held at 125°C - 135°C for 90 mins.

I'll give my milk stout another month in secondary before I bottle it I think.
 

UKSkydiver

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Well - I was going to bottle today, had the FG been the same, but it's dropped again so will have to wait til maybe Sat.

I have a new iSpindel to play with so I'll prob go and calibrate that for an hour.

1602770592228.png
 

UKSkydiver

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Well I was going to bottle this morning, but its dropped again. 4 weeks this has been going.

I should definitely wait, right?

20201018_095248.jpg
 
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