NB Innkeeper Kit with West Yorkshire Yeast - Highly Recommended - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > NB Innkeeper Kit with West Yorkshire Yeast - Highly Recommended

Reply
 
Thread Tools
Old 02-06-2012, 01:02 PM   #1
Taypo
Recipes 
 
Jun 2011
Wylie, TX
Posts: 352
Liked 3 Times on 3 Posts



Granted, its only been a week in primary but after tasting the grav sample last night, I'm looking very much forward to this beer. Fermented around 66-68, its gone from 1.040 to 1.011 in 7 days. Gonna let it go for a couple more days, drop it on some gelatin and look forward to it. The West Yorkshire is throwing just a hint of banana and some English esters. Not sure how it tastes with the standard NeoBrittania but it cant be any better, can it?


__________________
Primary: Innkeeper
Secondary: Dawson's Kriek, Wee Heavy
Bottled: Spiced Holiday Ale,
Drinking: Moose Drool Clone, Irish Red, Oaked Whiskey Vanilla Porter, Milk Stout, NB Innkeeper Kit (West Yorkshire), NB Mild Ale (West Yorkshire), American Wheat
Planning: Irish Red, Patersbier,

 
Reply With Quote
Old 02-06-2012, 01:14 PM   #2
Pezman1
Recipes 
 
Jul 2009
Coppell, TX
Posts: 471
Liked 15 Times on 15 Posts


I have this kit now and will be brewing it in a few days. I don't have any experience with the West Yorkshire either. We will see... Please post back when the beer is done. I'd like to compare yours to mine.
Cheers! Pez.



 
Reply With Quote
Old 02-10-2012, 11:48 AM   #3
Taypo
Recipes 
 
Jun 2011
Wylie, TX
Posts: 352
Liked 3 Times on 3 Posts


Just racked to secondary over some gelatin to see if we can get it to clear a little bit. 10 days in primary is a lot shorter than we normally go, but it was ready and I'm not looking for a crystal clear bitter. FG ended up at 1.010. The banana seemed to fade out, but there are really nice fruit esters. I can see this one going fast once its bottled.
Speaking of which, iBrewmaster calls for less than an ounce of priming sugar on this one to keep it carbed to style. Thats a little too flat for me, so we're probably gonna roll with an ounce and a half.
__________________
Primary: Innkeeper
Secondary: Dawson's Kriek, Wee Heavy
Bottled: Spiced Holiday Ale,
Drinking: Moose Drool Clone, Irish Red, Oaked Whiskey Vanilla Porter, Milk Stout, NB Innkeeper Kit (West Yorkshire), NB Mild Ale (West Yorkshire), American Wheat
Planning: Irish Red, Patersbier,

 
Reply With Quote
Old 02-10-2012, 12:55 PM   #4
duckmanco
Recipes 
 
Sep 2010
VA
Posts: 703
Liked 22 Times on 22 Posts


I brewed that beer without the west Yorkshire as it wasn't available and used Centennials instead of the English hops.... Easily one of the fastest beers to ever exit a keg... I need to rebrew it with the West Yorkshire and the English hops to see what it really is supposed to taste like.

 
Reply With Quote
Old 02-10-2012, 01:14 PM   #5
Taypo
Recipes 
 
Jun 2011
Wylie, TX
Posts: 352
Liked 3 Times on 3 Posts


We harvested the West Yorkshire for a Mild ale. If it goes as well, I can easily see this turning into house yeast.
__________________
Primary: Innkeeper
Secondary: Dawson's Kriek, Wee Heavy
Bottled: Spiced Holiday Ale,
Drinking: Moose Drool Clone, Irish Red, Oaked Whiskey Vanilla Porter, Milk Stout, NB Innkeeper Kit (West Yorkshire), NB Mild Ale (West Yorkshire), American Wheat
Planning: Irish Red, Patersbier,

 
Reply With Quote
Old 02-10-2012, 02:37 PM   #6
Pezman1
Recipes 
 
Jul 2009
Coppell, TX
Posts: 471
Liked 15 Times on 15 Posts


Less than an ounce of priming sugar in 5 gallons? I know this kit is supposed to replicate a cask-conditioned traditional ale, but I'm with you -seems kinda flat regardless of what the calc shows. What kind of Co2 volumes is this supposed to achieve?

I use 4oz of corn sugar as a standard on all my traditional english ales. I realize that this all-in-one approach might actually over-carb some beers according to style guidelines, but I just don't care for any beer much carbed much less than than.

My exception to this is stout- served on tap with the proper nitrogen/stout tap setup. At home I just carb them up with 5 oz. of sugar.

Pez.

 
Reply With Quote
Old 02-10-2012, 02:50 PM   #7
Taypo
Recipes 
 
Jun 2011
Wylie, TX
Posts: 352
Liked 3 Times on 3 Posts


According to iBrewmaster, it wants .80 - 1.30 volumes in the bottle with that original priming sugar number. I'm not a big fan of style guidelines either, but going with 4 or 5 oz may turn this beer into something fizzy and american. Definitely dont want that. We're gonna start low, see where it ends up and then bump it on what will definitely be MANY rebrews on this.
__________________
Primary: Innkeeper
Secondary: Dawson's Kriek, Wee Heavy
Bottled: Spiced Holiday Ale,
Drinking: Moose Drool Clone, Irish Red, Oaked Whiskey Vanilla Porter, Milk Stout, NB Innkeeper Kit (West Yorkshire), NB Mild Ale (West Yorkshire), American Wheat
Planning: Irish Red, Patersbier,

 
Reply With Quote
Old 02-10-2012, 04:51 PM   #8
Piratwolf
Recipes 
 
Jul 2011
Va Beach, VA
Posts: 2,118
Liked 128 Times on 119 Posts


FWIW, I'd go with the low carbing vols. I know it sounds ridiculous. I felt the same when I made Orfy's Mild for the first time just before Christmas. And for the first two weeks, the carbonation was indeed a little on the low side... as in, almost totally uncarbed. But the rest was great... the malt & yeast characters really shone through. Then, after two weeks of drinking one here & there, the carbonation finally blossomed just a touch to where it's perfect. Maybe 1/8-1/4" of creamy head, and just enough bubbles to liven up the body and make the roastiness shine even more, balancing out the malt.

YMMV, of course, but I'd try it to style first and then adjust from there!
__________________
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.

 
Reply With Quote
Old 02-10-2012, 05:55 PM   #9
TRIPLEMSU
Recipes 
 
Jan 2011
MOUNT CLEMENS, michigan
Posts: 86
Liked 2 Times on 2 Posts


i have had this brew kegged for 2 weeks...not a huge fan of this beer for some reason...but it is good dont get me wrong just not my favorite...i like ipa's and hops aroma so this isnt my favorite but I will still be drinking it tonight...i dont have a kegerator for no reason

 
Reply With Quote
Old 02-13-2012, 11:58 AM   #10
Taypo
Recipes 
 
Jun 2011
Wylie, TX
Posts: 352
Liked 3 Times on 3 Posts


Quick Update. Went into bottles on Saturday, very nice pale color. We went with an even 2oz of priming sugar for the batch. We typically drink a commercial version of what we're bottling on bottling days, but couldnt find anything close so we ended up with a bottle of Harpoon's 100 Barrel Series ESB. Excellent beer if you can find it near you.


__________________
Primary: Innkeeper
Secondary: Dawson's Kriek, Wee Heavy
Bottled: Spiced Holiday Ale,
Drinking: Moose Drool Clone, Irish Red, Oaked Whiskey Vanilla Porter, Milk Stout, NB Innkeeper Kit (West Yorkshire), NB Mild Ale (West Yorkshire), American Wheat
Planning: Irish Red, Patersbier,

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Priming the Innkeeper flabyboy Beginners Beer Brewing Forum 17 04-19-2011 02:35 PM
Recommended LHBS near West Chester, PA red999 Beginners Beer Brewing Forum 3 04-04-2011 02:28 AM
AG Yorkshire Bitter Ingredients Pommy Beginners Beer Brewing Forum 9 08-09-2010 02:19 AM
Highly recommended home brewing books? jlc904 Beginners Beer Brewing Forum 20 06-19-2010 12:16 AM
Highly flocculant yeast - Should I gently stir the wort during fermentation? reim0027 Beginners Beer Brewing Forum 10 01-17-2009 03:19 PM


Forum Jump