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Old 11-07-2009, 12:44 PM   #21
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It's going to be my second brew of the day on the newly named "Learn to Homebrew Day."

I'll let you know how it goes.

Edit: hit all the numbers properly and 5.5 into the pail at 1.048.
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Old 11-07-2009, 02:44 PM   #22
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Quote:
Originally Posted by Laughing_Gnome_Invisible View Post
It's maybe a bit more about the self reliance aspect than originality or complexity.
I still find it funny that we both arrived at this aspect of our brew process at the same time yet independently.

As far as the batch that I was doing at the same time as you were doing this, even with aging I'm finding that the homemade crystal malt is sweeter and caramel-ier than the store bought and that it is overwhelming the 34 IBUs I put in. I will tweak for that in the future but in the meantime I have boosted the CO2 volume to compensate..
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Old 11-07-2009, 04:27 PM   #23
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Quote:
Originally Posted by dontman View Post
I still find it funny that we both arrived at this aspect of our brew process at the same time yet independently.

As far as the batch that I was doing at the same time as you were doing this, even with aging I'm finding that the homemade crystal malt is sweeter and caramel-ier than the store bought and that it is overwhelming the 34 IBUs I put in. I will tweak for that in the future but in the meantime I have boosted the CO2 volume to compensate..
It's not really a coincidence. I had been trying for months with various home roasting methods for the crystal malt. I had a lot of disappointments and had to drink a lot of not so good beer. It was only when I used your crystallizing method that things finally came together for me, hence us both arriving at the same place together. Your method saved me a LOT of future heartache!

Edit: Yours was also 34 IBUs? Wow! now that IS a coincidence!

 
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Old 11-12-2009, 03:13 PM   #24
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Do you add the Brown Sugar toward the end of the boil?

 
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Old 11-12-2009, 03:40 PM   #25
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At the beginning.

 
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Old 11-13-2009, 05:04 AM   #26
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Thanks for this recipe and the details about crystallizing. I have to scale it down to 5.25 gals which I hope shouldn't be a problem. The Biscuit procedure, can you elaborate on 'moving it around? Should it be put in a baking dish 2-3 inches deep and stirred or on a cookie sheet, thin, and flipped around a lot? So you go right to 300, no mash, just roast on that? (Sorry to be such a grain newb)
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Old 11-13-2009, 12:53 PM   #27
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Yup, you got it. Preheat the oven using the oven thermo. Spread the grain 2" deep on open trays and put in the center of the oven with the thermo on top of the grain. Rake the grain around every 5 or ten minutes and just keep an eye on it. Biscuit is really easy!

 
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Old 11-17-2009, 02:51 PM   #28
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I've just tried this brew side by side with a bottled Fuller's ESB and Old Speckled Hen in a can. There was no reason to do this, as this beer is not based on either, in the slightest way.

The ESB and this brew are too different to make a comparison. Totally different flavours. I liked them both. No point in comparing the two though.

The Speckled Hen comparison was interesting though. The OSP has that stupid widget that ruins that beer for me. It smooths it out beyond recognition from the draught version.

As far as taste goes, the Gnaughty Gnome is more forward in hops and biscuit flavours. The OSH has a more subtle mouth feel due mainly to the widget. The OSH has a more earthy aftertaste, while the GG is somehow more robust in it's energy.

Did that make any sense at all? Probably not!! I REALLY need to learn how to do a proper description of beer!!

For what it's worth, I preferred GG to OSH (canned). I enjoyed GG and Fuller's ESB equally, but for different reasons.

Having said all that, GG was never intented to duplicate either of these beers in any way.


 
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Old 11-17-2009, 02:56 PM   #29
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You get started early!
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Old 11-17-2009, 02:59 PM   #30
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Quote:
Originally Posted by KingBrianI View Post
You get started early!
Tuesday is brew day!!!

Mashing right now with a scaled down version.

 
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