All-Grain - Bitter Brit Ordinary Bitter - Page 2

MikeFallopian · 07-20-2011, 09:20 AM

Quote:

Originally Posted by wildwest450

It's nic to see a pic of a beer that isn't overcarbonated. Nothing trashes the flavor of a bitter like carbonic bite. It enrages me.

_

I totally agree. Maybe it's because I'm British, but I think a lot of the interesting new American beer would taste a lot better if it weren't so damn fizzy!

Cask conditioned beer beats kegged, pasturised, and forced carbonated beer hands-down, anyday!

ChillWill · 07-26-2011, 08:12 AM

Quote:

Originally Posted by MikeFallopian

Cask conditioned beer beats kegged, pasturised, and forced carbonated beer hands-down, anyday!

I disagree, having worked in a craft beer bar in the states and living in England, neither kegs or casks are out right superior but both have styles they favour.

**peabody304** · 08-25-2011, 11:58 AM

I really want to this recipe this weekend, however, I didn't toast any MO. I assume I'll be close if I just use an additional pound of MO. Or is there something I can pick up from AHS that will be close?

**azscoob** · 08-25-2011, 02:55 PM

You can sub victory malt instead of the toasted MO, it should get you really close.

**peabody304** · 08-25-2011, 07:06 PM

Thanks for the reply. And I saw it before I went to AHS at lunch.

Should I use a 1:1 substitution?

**azscoob** · 08-25-2011, 07:14 PM

Quote:

Originally Posted by peabody304

Thanks for the reply. And I saw it before I went to AHS at lunch.

Should I use a 1:1 substitution?

I would yes, should get you pretty close flavorwise.

**alers22** · 02-24-2012, 11:40 AM

Azscoob,

I followed your recipe but I am wondering now if I need to pitch more yeast. My fermentation fridge was only able to keep the beer in the primary at 64 F instead of 67. It has been 5 days at this temp and the gravity has only gone from 1.042 down to 1.028. i pulled it out of the fridge and set it in the house where the constant temp is 67F. Should I give it a few more days at this temp to see if the yeast start back up or should I pitch another pack of the 1968?

It looks, smells and tastes great at this point but the ABV is way too low.

Thanks!!

**azscoob** · 02-25-2012, 04:10 AM

Try giving the carboy a gentle swirl to get the yeast back in suspension, that yeast is a bit finicky and can stall and drop out if kept too cold, with it warmed up and roused let it go for a week or so and swirl it every now and again, try not to aerate it, just swirl it a bit.

Hopefully that will take care of your issue!