mrgrimm101
Well-Known Member
I ended up getting Mangrove Jack's M07 British Ale. The guy at my LHBS recommended it when they didn't have the 1335. He says he has used it successfully in an oatmeal stout.
Cold crashing now and will keg in the next couple of days. Had some S04 on hand so I went with it...fingers crossed. Anything I can add to the keg if I end up with the metallicy taste some have described? Vanilla? Bourbon? Coffee?
I will be brewing this tomorrow. I increased the base malt by a few pounds. I am doing this to add a little more alcohol, and because I don't have my all grain process down quite yet, so my efficiency is quite low..I'm figuring about 65%."
I'm sure there are answers in the 96 pages of this thread, but has anyone experimented with different yeast options? I'm sure S-04 will be fine, it's just that my spot for fermenting is about 66F-68F ambient, which can be a bit high for S-04. My other option is in my basement at about 60F ambient.
I used WLP002 (English Ale Yeast) b/c my LHBS doesn't stock anything from Wyeast. I just bottled Saturday but it tasted pretty darn good warm and flat so I assuming it will come out all right with this yeast. I fermented at 65 in a ferm chamber.
Disagree with everything here. There are plenty of brewers that grind very fine with no astringency, and pretty much all biabers squeeze their grain bag to do I'll effects. This is something that just doesn't happen. I've done both multiple times, and have never had any astringency issues nor have any of the homebrew club members who have tested it which includes several bjcp judges.
I guess Papazian was wrong...I'll have to try it myself and see what happens. Cool to debunk old mths - thanks!
Yes, and no. It has to do more with pH than with the actual size of the crush. If you maintain an acceptable mash pH, you can grind to flour if you want, as long as you have no trouble with lautering.
I am having issues on both batches with mouth-feel, it seems rather watery and thin. ALL the numbers were spot on, the grains and adjuncts were just as the recipe stated and the temps/attenuation were spot on as well. Ideas?
I am having issues on both batches with mouth-feel, it seems rather watery and thin. ALL the numbers were spot on, the grains and adjuncts were just as the recipe stated and the temps/attenuation were spot on as well. Ideas?
I am having issues on both batches with mouth-feel, it seems rather watery and thin. ALL the numbers were spot on, the grains and adjuncts were just as the recipe stated and the temps/attenuation were spot on as well. Ideas?
Did you check the mash pH? I'd go with a mash pH of 5.5-5.6. Also, are you mashing at 154+? Using the flaked barley? What about the yeast strain? I really like Denny's Favorite (Wyeast 1450) for this.
What did you carb to? Maybe it's too highly carbed?
When I brewed this, it was VERY drinkable after 3 weeks. In fact the "carb check" at 10 days was pretty good, too!Trying to get this recipe done and drinkable by St Patrick day. Is three weeks of bottle conditioning unrealistic?
Got the grains for this waiting, I'm adding 8oz of Simpsons Coffee Malt for a twist, and half of the batch will get whirpooled with PB2 powder.
How did you ferment it?
I find the yeast plays a more significant part in the flavor than one might think. Try Wyeast 1450 (Denny's Favorite 50), or Wyeast 1335 (British Ale 2). Both of those made this beer taste better IMO than the SO4.
I scored a 34.5 avg on this with the 1335. Not that it's any indication of the yeast necessarily. I also added cacao nib tincture and cold brew coffee to that one, so you really can't even call it the same beer.
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