Discussion in 'Beer Brewdays!' started by jjsh, Jan 14, 2018.
Smelled quite breast!!?
Yeah, you know, breast.
Auto correct strikes again - bready
Sample of my bitter Amber. Bad lighting, makes it look a bit darker than it really is. Promising, but not amazing.
IMG_20190713_161457 by jjsh posted Jul 13, 2019 at 4:55 PM
IMG_20190713_161555 by jjsh posted Jul 13, 2019 at 4:55 PM
A week later, and Bitter Amber is great. Tastes just like a pub, standard cask Best Bitter. It's great. Amazing the difference a week conditioning can make. Will be better next time when I don't forget to add the dry hop.
My EKG user upper was dry hopped with 54g if EKG pellets. Before I did this I took a sample, and it tastes great. Hoppy, bitter, smooth. Very very drinkable. The CML høg-norsk yeast appears to be really neutral, perhaps a very very slight pepper taste, but that may be the hops? I'll bottle next weekend, I think.
This EKG høg-norsk user upper is really nice. Still has a bit of hop haze, unsurprisingly, but it tastes amazing.
It is, however, incredibly strong! (7%ish)
First brew day in ages, and I really enjoyed it. It's a progression of my house mild recipe, this time brewed with CML Celtic yeast.
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Original Gravity: 1.036
Final Gravity: 1.008
2.2 kg - Pale Ale Malt 2-Row (71.4%)
120 g - CaraRed (3.9%)
120 g - Chocolate (3.9%)
120 g - Amber (3.9%)
60 g - American - Black Malt (1.9%)
400 g - Belgian Candi Syrup - Golden (5L) - (late addition) (13%) (edited for clarity - I use golden syrup but this is the nearest thing in the brewers friend database)
61 g - Molasses - (late addition) (2%)
20 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 17.13
25 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 30 min, IBU: ???
1) Strike, Temp: 68 C, Time: 60 min, Amount: 9.2 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 20.3 L
Starting Mash Thickness: 3.5 L/kg
Crossmyloof BEòIR yeast (rehydrated)
Brew day went well, hit somewhere between 1035 & 1036 and bang on 19L.
Sample tasted promising so let's see what the BEòIR yeast can do!
IMG_20191108_160017 by jjsh posted Nov 8, 2019 at 8:53 PM
You’re everywhere posting about mild
Don't worry, I'll start posting about barley wine soon, just to totally convince you all that I'm a beer time traveller from the 1950's
No activity of note this morning... I'll give it till tea time then panic / add another yeast.
Id wait 72 hours before adding any more yeast.
Rules is rules, we'll have no shirking in this house. 24 hours or you loose your place in John's ingredient list.
I like it. Shape up. Or Ship out!
It's off! I knew the threat of another yeast would make it pull it's socks up.
I've also edited the original recipe post to reflect the fact I use golden syrup in my mild. The Candi syrup listed is just the nearest thing in the brewers friend database.
Can you edit the Brewers Fiend database? If you can GS has a potential extract of 1.038. I use brewmate so was able to add GS into it's database
You can indeed add your own custom fermentables, and I found a really great website that had the potential extract and EBC / colour of a whole raft of 'supermarket' sugars ( golden syrup, black treacle, etc etc) and added golden syrup from that. However, I don't know what I did, but it's disappeared from my brewers friend profile, and like an idiot I managed to loose the link to the website with all the colour data! DOH!
Day 8 and the mild is down to a slightly high 1011°, so I've ramped the fermentation fridge up to 19.5 for the last few days to see if it will drop any more. The sample is really lovely, and if this is the final gravity it's about 3.3% after priming, which is fine for a mild. I'm bottling this one, however, so I'm not taking any risks. If it stays where it is, it gives an attention of 68%, which according to CML is low for this yeast. I did mash fairly high, however.
You might want to give it a little rouse too
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