James Morton - Brew

Discussion in 'Brewing Books & Publications' started by Ian_68, Sep 26, 2018.

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  1. Oct 7, 2018 #21

    Ian_68

    Ian_68

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    My TTP has been in the fermenter for 7 days now and the current SG is 1.009 already. OG was 1,056. I've moved it to a slightly warmer room to let the yeasties carry on working. I realise its far to early to judge my results but a cheeky taste seemed a little lacking in body, a bit thin. Tasted ok though, dry hops pending. This maybe because i missed my OG by about 6 points. I hit 1.050 so added 500g more sugar to increase to 1.056 OG. Hope i haven't ruined it; time will tell.Anyone have any experience of the same scenario?

    PS. I decided to do an Undead PA and a Cal Com in time for Xmas :-)

    Cheers

    Ian
     
  2. Oct 7, 2018 #22

    Martybhoy1980

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    I think the body will change once carbonated. I think my FG was near 1.007 when I done TTP, but I don't remember thinking it was thin. 1.009 should be fine body wise
     
  3. Oct 7, 2018 #23

    Slid

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    US05 will usually attenuate to around 85%. So, without the sugar you are looking at a 5.7% ABV beer. 500g of sugar in 25L adds 1% point of ABV, so now you have 6.7%. Priming sugar adds about 0.2% ABV - a tad more, if you prime along the lines suggested by Jimmy Morton.
     
  4. Oct 8, 2018 #24

    Ian_68

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    Marty, for the Undead PA, did you manage to get the US 2 Row pale malt? My online supplier doesn’t seem to stock it . If not, what did you use instead?
    Cheers
     
  5. Oct 8, 2018 #25

    Martybhoy1980

    Martybhoy1980

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    Hi Ian, I used Golden Promise Pale Ale Malt from the Malt Miller.
     
  6. Oct 9, 2018 #26

    Ian_68

    Ian_68

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    I’ll add it to my shopping list Marty.
    Cheers
     
  7. Oct 12, 2018 at 2:01 PM #27

    MmmBeer

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    I used a recipe from this book today for the first time, the Extra Extra Special Bitter. I enjoyed reading the book, and found the equipment build instructions interesting, but I have always been put off from following the recipes, due to the cost of the colossal quantities of hops used in them. After reading this thread, I became inspired to look at them again and decided to try the EESB. I scaled up the quantities from 20 to 23L and tweaked it in the Grainfather recipe builder to get as close as possible to the colour, gravity and bitterness in the recipe.

    All went smoothly, got nearly 24L in the FV at 21°C and 1.062, calculated the efficiency to be 94%. It gave me the chance to christen my Inkbird BBQ thermometer from the recent giveaway. Will post tasting notes in a couple of months.
     
  8. Oct 12, 2018 at 2:39 PM #28

    Ian_68

    Ian_68

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    I did the EESB a few months ago but will try again. All went well and at Pre bottling it tasted lovely. After bottling, about 50% of them had created what I think was diacetyl. Anyone had this issue post bottling? Am definitely going to do it again tho as I’ve just set up a corny keg so no more adding sugar post fermentation.
    Cheers
     

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