Petho

Recipes 

Petho

Recipes 

I did a search and could not find the answer to this one: How does a sluggish yeast affect the taste of a beer?

Xaphoeous

Recipes 

I just brewed this last night. I used a blowoff hose since my batch was a bit over 5 gallons in my 6.5 gallon bucket. This morning I noticed that the hose had come off somehow (no, it's not clogged, looks like I never even attached it but I am certain I did). Since CO2 displaces O2 in lower places (valleys, bottoms of buckets, etc) I assume that any O2 that might have made it into my bucket through the 3/8" hole in the lid would easily be removed/displaced back out the hole be the CO2 being created by the beer.

Am I right? Or might I end up with some funky things going on due to the bucket not being sealed? I hope no dust, junk, bacteria, etc got into my bucket!

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mmmmmmmmmmmm, beeeeer

I have a really nice big and thick 2.5" - Marubozo

And 8 inch is a tad short IMO. I like 9-10". - Marubozo

sideshow_ben

Recipes 

Not so much an Aberdeen or All-Grain question but general brewing. That said, I know plenty of people who leave the carboy open for 12-24 hours and then close it up with an airlock or blowhose. That tiny little hole you have, plus sanitized equipment, AND the fact that you have an acidic and hop-filled wort, will keep you safe.

ooguyx

Recipes 

How can I take the IBU's to 20? Also, if I leave the roasted barley will that take the maltiness over the top?

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R. Roy Martin
Primary: Hefeweizen, Nut Brown Ale, Cream Stout
Secondary: Air
Keg 1: Air
Keg 2: Air
TAD: Cream Stout

BierMuncher

Recipes 

Roasted barley lends more of a roast coffee bean flavor than a malt flavor. Removing it takes out the very small "bite" that exists in the regular recipe.

Jut reduce your hops to lower the IBU's.

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ooguyx

Recipes 

I was thinking of 1oz of Goldings for a 5 gal batch, split at 1/2 @60 mins, 1/2 @15mins, is that enough of a reduction?

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R. Roy Martin
Primary: Hefeweizen, Nut Brown Ale, Cream Stout
Secondary: Air
Keg 1: Air
Keg 2: Air
TAD: Cream Stout

Dgonza9

Recipes 

Many thanks for this recipe. I used safale-04 and let it sit in primary for three weeks. It's now been in the keg for about a 3-4 weeks and it's starting to come together. I hit OG right on, but I don't feel this really tastes like Newcastle. It's a nice beer, very mellow, but mine's a bit too... dry? I might have off flavors as my inline O2 system wasn't working properly and my ground water was so cold wort was coming out of cfc at 40 degrees. I never really was able to dial the temp in properly.

Anyway, thanks for the recipe. I'm enjoying the beer.

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On Tap: Surly Furious, Belgian Trippel, Da Yoopers Pale Ale, Chocolate Lager, Wee too Heavy (barrel aged Scottish), Belgian Barrel Aged Barleywine, Simcoe Pale Ale, Galaxy/Nelson Sauvin IIPA, Broken foot Pilsner, Da Yooper's Oatmeal Stout

Bourbon Barrel
Kegged:

Fermenting Gumballhead with Nelson Sauvin

on Deck: Dogfish Head Indian Brown Clone, Ocktoberfast Ale, Rodenbach Clone.

jamesseth

Recipes 

Just brewed this for my father-in-law and it tastes great! Very clean/refreshing/malty!

johnodon

Recipes 

Going to make this my 4th BIAB this weekend. I really like the mellowness of Newcastle as a nice change of pace from my usual hoppy beers.

John

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Tap #1: BM's Black Pearl Porter
Tap #2: Bell's Two-Hearted Ale
Tap #3: Big O. Great Pumpkin Ale
Tap #4: Big O. No Ordinary Bitter
Tap #5: BM's Aberdeen Brown Ale

On Deck: EdWort's Apfelwein; Victory HopDevil

Primary: BM's Centennial Blonde

Cube: Nada

Upcoming: Stoudt's Scarlet Lady; Heavenly Scourge Black IIPA; Russian Rivers Pliny the Elder