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Old 12-16-2010, 06:07 AM   #41
GuldTuborg
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Mar 2010
OH
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Small update from my brew. Life got in the way, in a spectacular way, and my planned 2 weeks in the primary turned into 2 months. Then as soon as I do bottle it and put it in the basement, cold weather arrives and it gets down below 55F where I was storing it. Ugh. Of course, it can't dawn on me in time, either, so they spend 2.5 weeks down there not carbonating.

A week and a half after bringing them up to a higher temp (in the dining room, much to the girlfriend's dismay), it's showing promise, but it's still not fully carbed. Still sweeter than the sample from bottling day, and with very little carbonation. I'm hoping a few more weeks will fix this, but most of the aroma hop character has already left. Still, with a little tweaking and some better attention to bottling on time, this recipe may prove to be a winner.

Next time, though, I'm going with an even split of the crystal 120 and something lighter, like a 60 or 80, for a bit more balanced flavor. It may be that the 120 alone turns out better, but I'd like to compare. I like the fairly dry, toffee-ish flavor it imparts. Despite my concerns early on, it's really not overpowering.


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Old 01-14-2011, 04:31 PM   #42
elkdog
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May 2007
Chapel Hill, North Carolina
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Just ordered my grains for an ESB based on this ratio (8:1:1). I'm using WLP002 because I want a bit of sweetness, and haven't settled on a hop schedule yet (I've got EKG, Fuggle, Target, and Northdown in the freezer), but I'm planning to keep it pretty straight-forward. English bitters are pretty perfect, imo.


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Old 02-17-2011, 05:55 PM   #43
beeton
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When brewing this beer, does the sugar go in the mash, or in the boil?

 
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Old 02-17-2011, 09:11 PM   #44
Hex
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I'd assume - boil.

 
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Old 02-17-2011, 11:13 PM   #45
Bob
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Boil it is!



Last batch of this went over pretty well. 5 gallons in three hours!

Bob
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Old 02-18-2011, 12:53 AM   #46
beeton
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Thanks.
I've done it in the mash 4 times.
Made mighty nice beer.
Today , while looking back over my notes,
I wondered why I had decided to put in the mash.
newby decision - made good beer , so continued, I guess.

 
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Old 02-18-2011, 06:06 AM   #47
jfr1111
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Sep 2010
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I "lifted" your hopping approach (1oz at the start/ 1oz at flameout) and have been using it for all my bitters. Great success ! Vibrant flavour and aroma that balances very well with the malt. Better than when I used smaller additions spread out over 20-30 minutes before the end of the boil.

 
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Old 07-09-2011, 07:47 PM   #48
dmcoates
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Nov 2010
Wasilla, Alaska
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I brewed this about a month ago. I really like it and used S-04. However it came out very dry around 1.004, makes me wounder if next time i will mash higher around 156. I mashed @ 154 this time.

The only changes i made was a used sugar in the raw.

Also i have no head at all on this beer. Is that due to the dryness, Low carb level or using the sugar in the raw? Has anyone else brewed this and had no head at all?

 
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Old 07-10-2011, 02:35 AM   #49
Bob
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A higher mash may help. Is the beer too thin?

Turbinado sugar is is an excellent substitute for Demerara.

Lack of foam can come from any number of causes. Low carbonation level is one, and probably the culprit here. Have you had many - or any - beers with UK Real Ale levels of carbonation? It may be as simple as getting used to it. It may also be something in your mashing routine or the base malt chosen. It may also be serving vessels and technique. Sugar on its own in this proportion will not inhibit foam creation and retention.

Cheers,

Bob
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Old 07-10-2011, 03:52 AM   #50
dmcoates
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Yes its a little thin. But dont get me wrong its a very good beer and really drinkable. I think the lack of head just just the low crab level. After reading the BJCP guidelines it is well within styles.

To answer your question, NO i have not had any real beers from the UK that is why i brewed this. I think your right, about getting used to it. After about half of a keg, i like the low carb level, its something i can drink a lot of. Thanks again for the recipe



 
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