Viewing 19 posts - 281 through 299 (of 299 total)
  • Homebrewists of STW, brewing ‘owt at the moment?
  • Premier Icon willard
    Full Member

    No ascot if acid to hand, so I went with the Max fill on the bottles. We shall see what happens in a couple of weeks…

    I did try a sample when I was taking hydrometer readings, a bit more bitter than I wanted, maybe more utilisation from the hops in the dry hop, but still good. The smell is awesome! FG finished one point high giving about 76% attenuation. That makes me think I could have left it another few days.

    Premier Icon IHN
    Full Member

    I did a bit of an experimental brew yesterday:

    250g Crystal 180, steeped for most of the afternoon

    20g Target
    20g Challenger
    750g LME
    Boil for 50mins

    10g EKG
    200g cocoa
    454g Treacle (small tin)
    Boil for 10mins

    1.5kg DME

    Into fermenter, about 19.5l, OG 1.054

    Safale S04 yeast (had already made a starter)

    Bubbling away nicely this morning, let’s see…

    Premier Icon madhouse
    Full Member

    Did you use cocoa powder? only ever used nibs before so am interested to hear how it turns out.

    I had an experiment yesterday too – an IPA in the style of Verdant’s Only Sharks Need Water, just with British hops instead. I’ve not made this style, used this yeast or the hops so we’ll see what happens!

    Malt was Pale, Wheat, Oats and Dextrin, tiny amount of Magnum in the boil, boat-load of Olicana & Jester in a whirlpool. Lallemand Verdant yeast (obvs) and then even more Olicana & Jester a couple of days before bottling.

    At bottling it’ll have had 22.2g of hops per litre, reckon that’s probably enough for now.

    Oh an update on the root beer – bottled it a few weeks ago and while it tasted alright, it looked like mud. So I’m leaving it in the fridge to see if it settles out.

    Premier Icon Freester
    Free Member

    Another 100L+ pressed on Saturday:

    4x 30L bins pretty much brimmed. 2 bins I add campdens then yeast a day later, the other 2 I just leave to the traditional method and let nature take it’s course…

    So that’s around 160-170 litres in the garage for my 2020 Cider season!

    Premier Icon singletrackmind
    Full Member

    Uk chinook and uk cascade are very good imo. Then Ernest and olicana are probably the best of the rest
    First gold can be ok
    Magnum, german good bitterness hop
    22gm ltr is not really commercialy viable as it hike the hop cost way up
    Will be intersting though

    Premier Icon willard
    Full Member

    Lallmand Verdant is good stuff, I think I will make that my go-to NEIPA yeast from now on.

    Speaking of which… My normal schedule for a new beer is to leave it for a week, then have one as a sample, make notes, then leave for another week, repeat the smapling and put the beer into general circulation (bribes, favours, etc). I sneaked a sample of the NEIPA after three days to find it had carbonated well enough and had an amazing peach/apricot nose and smooth, subtly bitter taste. The colour was a foggy, darker orange/copper (Cara Munich 2 there), so maybe a little darker than the distinct orange I was going for.

    BUT… It’s a really lovely beer, possibly the best I have made so far and a recipe I will be doing again next summer. I’m also likely to be keeping most of the bottles and using the two pale ales for bribes from now on.

    Premier Icon IHN
    Full Member

    Did you use cocoa powder? only ever used nibs before so am interested to hear how it turns out.

    Yep, cocoa powder. The yeast clearly like a treacley chocolatey brew, cos it was bubbling through the airlock within a couple of hours, and by the next day was steadily going at 2-3 ‘pops’ a second. Will probably take a reading tonight, see what it’s doing.

    Premier Icon singletrackmind
    Full Member

    IHN
    Dont let SO4 get too warm
    I notice it starts to produce off flavours above 24c, when i say off i mean less than disirable or needing a vextra week in a ct to clean up
    Although witj a darker heavy some banana notes might add an edgr to the nose, think Theaksyons old peculiar

    Premier Icon IHN
    Full Member

    Noted, ta. It’s set at 19.5c to 20.5c in the brew fridge, so hopefully will be fine.

    Tested and tried it this evening, down to 1.020 after 48 hours. Nice treacle note to the taste, but there’s a real bitterness coming from the cocoa. Hopefully that’ll lessen as it settles out.

    Premier Icon willard
    Full Member

    Just bottled the elderberry wine I’ve had going for a … while. FG had it at 0,997 which put it at a 13,4% ABV end result. It certainly smells it, but the taste is something that may need time to mellow! The bottles are currently getting labelled and will be going to the basement to start their ageing.

    Premier Icon madhouse
    Full Member

    I last made elderberry wine with my mum way back when I was in my mid-teens, from what I remember it was always pretty dry and a bit harsh when young.
    Elderflower was always pretty great, as was primrose. Blackberry was easily our favourite though. On the other hand, the orange wine we made was pretty rank.

    Premier Icon willard
    Full Member

    I think my next attempt at wine is going to be using actual grapes and those will come from a friend next year. They have a lot from the vine that grows around their garage.

    I’m also thinking about making a small batch of cider using must from IKEA. Only 5l or so, just to see what it turns out like. I have four different beers in stock, so can’t really justify another batch of that (although with winter approaching, I’m tempted to try a lager)

    Premier Icon ransos
    Free Member

    ^funnily enough,the best wine I’ve made was from grapes. You do need an absolute shedload of them though.

    Premier Icon IHN
    Full Member

    Well, my chocolatey treacley thing is down to 1.012, so 5.7%ish, will probably go a bit more yet I reckon.

    Lovely treacley taste, a bit like treacle toffee, which is great, however that’s followed by cheek-sucking bitterness… I think a lot of the cocoa powder is still in suspension, which isn’t helping.

    Anyway, I think I might add some lactose when I bottle, sweeten it up a bit. I may have to try and add something to help clear it to, anyone know if finings etc works on cocoa solids?

    Premier Icon singletrackmind
    Full Member

    Adjunct might. Ad it now, do a 250ml glass sample add 1ml, wsit an hour to see. Works bedt on a dropping temp and the convection current moves it around

    Premier Icon yourguitarhero
    Free Member

    Did my AWRS application last night. 45 days away from going pro

    Premier Icon IHN
    Full Member

    Adjunct might. Ad it now, do a 250ml glass sample add 1ml, wsit an hour to see. Works bedt on a dropping temp and the convection current moves it around

    Cool, I’ll have to buy some but that’s no issue. Assuming the test works, would adding it at the same time as cold-crashing be a good idea?

    Premier Icon singletrackmind
    Full Member

    Yes, thats the go to method for the pros but cam be added to a ct or a cask pre fill

    Premier Icon willard
    Full Member

    yourguitarhero
    Free Member
    Did my AWRS application last night. 45 days away from going pro

    Oooh! Nice work @yourguitarhero!

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