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What are you drinking tonight 2020.

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HalsteadMills

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Split keg, then leaky tap:
Replaced, added some more sugar and this morning heard a pleasing faint hiss from prv (rubber band!). Bottoms buckling so good sign 🤞
No pressure:
Have one more PB full
Well after adding sugar and resealing I have two successful PVs of beer ... finally. A Belgian single easy summer drink that now needs cooling (opportunity to use jockey box) and the Innkeepers Incompetence for reviewing later against the Landlord it was based on...

These, 3 Flowers of Box Mill and an Oud Turnout: mid week beer 😀 Good old Green King Pub Quiz 😀
 

Ajhutch

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It felt like an impy Stout Wednesday so time for the monthly quality control check in the batch I made overnight as 2019 became 2020. It’s pretty tasty but definitely a sipper at 10.3%
 

AMyd666

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I had a Sadlers Mud City chocolate and vanilla Stout last night. A nice drop but not as big on the chocolate and vanilla as I thought (thinking drygate orinoco 🤤)
 

micklupulo

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A pint of another of my not-ready-yet beers. This one is a saison, 5.1% abv, about 25 IBU, flavoured with Nelson Sauvin and Amarillo hops and fresh orange peel.

Nice and clear and it has a good head on it. Just need the flavours to clean up a little more to be at it’s best.

View attachment 27827
Hello Hazelwood do you mind if I ask how you flavoured it with orange peel please? This is something I have wondered about but assumed it would create cloudiness but your beer is crystal clear and looks very enticing!
 

Hazelwood Brewery

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Hello Hazelwood do you mind if I ask how you flavoured it with orange peel please? This is something I have wondered about but assumed it would create cloudiness but your beer is crystal clear and looks very enticing!
Hi!

Yes, of course. At the end of the boil I reduced the temperature of the wort to 165F (74C). I then added the hops and the orange peel in a net bag and held the temperature for 30 minutes before chilling down to pitching temperature. Then removed and squeezed out the hops and peel before transferring the wort to the FV.

The orange peel was peeled off fresh oranges using a potato peeler so as to not have too much pith.
 

micklupulo

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Hi!

Yes, of course. At the end of the boil I reduced the temperature of the wort to 165F (74C). I then added the hops and the orange peel in a net bag and held the temperature for 30 minutes before chilling down to pitching temperature. Then removed and squeezed out the hops and peel before transferring the wort to the FV.

The orange peel was peeled off fresh oranges using a potato peeler so as to not have too much pith.
Thanks. I used to do AG 25 years ago when kits were inferior to now but since resuming the hobby fairly recently have only done kits either as they come or with some tweaking. From what you say it seems I would be OK to add some orange peel to a hop tea prior to fermentation though after chilling to ensure it did not raise the wort above 25°C ?
 

Hazelwood Brewery

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Thanks. I used to do AG 25 years ago when kits were inferior to now but since resuming the hobby fairly recently have only done kits either as they come or with some tweaking. From what you say it seems I would be OK to add some orange peel to a hop tea prior to fermentation though after chilling to ensure it did not raise the wort above 25°C ?
That sounds reasonable but temperatures and durations might be a factor...

I make sure the peel has spent a while at a higher temperature (74C) to pasteurise it and make sure anything living on the peel that you wouldn’t want in your beer is killed off.

If you’re boiling the peel you will be fine for a shorter time and maybe 5-10 minutes will be enough. You might though loose some of the volatile oils that add flavour.

If you’re using lower temperatures than me or only heating the peel for a short time you might want to steep the peel in spirit (vodka?) to kill off the nasties. I don’t do this because I’m pretty sure sitting in a bath of Vodka wouldn’t kill me off - unless I drank it all! I know there are folk on the forum that do use this method though and I assume have had no issues (if anyone wants to step in here, please do).
 

micklupulo

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That sounds reasonable but temperatures and durations might be a factor...

I make sure the peel has spent a while at a higher temperature (74C) to pasteurise it and make sure anything living on the peel that you wouldn’t want in your beer is killed off.

If you’re boiling the peel you will be fine for a shorter time and maybe 5-10 minutes will be enough. You might though loose some of the volatile oils that add flavour.

If you’re using lower temperatures than me or only heating the peel for a short time you might want to steep the peel in spirit (vodka?) to kill off the nasties. I don’t do this because I’m pretty sure sitting in a bath of Vodka wouldn’t kill me off - unless I drank it all! I know there are folk on the forum that do use this method though and I assume have had no issues (if anyone wants to step in here, please do).
Thanks all very useful to know.
 

Dutto

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Has anyone else got a son who could vandalise a rolled-steel-joist?

No.1 Son broke the last of my 650ml glasses when he stuck his hand inside it to dry it, then broke one of my smaller glasses by "catching" against the sink whilst shaking excess water off it. As a result, I am now drinking my Sweet Newkie Brown from the pint mug in the photograph.

IMG_1796.jpg


However, with a lot of luck on delivery, by tomorrow I should be drinking from a stainless steel mug ... athumb.. athumb.. athumb..

... which he will probably dent! aheadbutt aheadbutt
 
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