Colindo
Well-Known Member
I was actually quite disappointed when I tried it from the bottle, before finding it on cask. By far less good than homebrewed.Be nice... landlord is delicious in the bottle too.
I was actually quite disappointed when I tried it from the bottle, before finding it on cask. By far less good than homebrewed.Be nice... landlord is delicious in the bottle too.
Do you have a recipe you can share?I was actually quite disappointed when I tried it from the bottle, before finding it on cask. By far less good than homebrewed.
They've just posted a video on YouTube on building a starter from the slopes.Talking of Brewlab yeasts, Malt Miller have *finally* started stocking their slopes, at £6.99 compared to £9 for White Labs/Wyeast - hopefully that should encourage a few more people to use them, but it is a question of use them or lose them!
Lanlord gets the most publicity, but Boltmaker is an awesome beer and I actually prefer it. Don't often find it around NottinghamMy latest bitter, reminds me a little bit of TT's Boltmaker. Will probably clear up a little bit in the coming days.
1.041-1.008 and 35 IBU.
I had a lovely pint of Boltmaker in the York Tap at the York train station. Anyone know when the name changed from Best Bitter to Boltmaker?Lanlord gets the most publicity, but Boltmaker is an awesome beer and I actually prefer it. Don't often find it around Nottingham
Yes, the recipe is quite well known. 100% Golden Promise, with a bit of black malt added during sparging to achieve colour. Bittered with Fuggle and Golding 1:1 for 30 IBU. Aroma hopping is Savinjski Golding in the last 10 minutes. Yeast is WY1469 at 21°C-22°C.Do you have a recipe you can share?
I was teasing in that comment, I agree much better in cask.
Yes, the recipe is quite well known. 100% Golden Promise, with a bit of black malt added during sparging to achieve colour. Bittered with Fuggle and Golding 1:1 for 30 IBU. Aroma hopping is Savinjski Golding in the last 10 minutes. Yeast is WY1469 at 21°C-22°C.
I made a video about this recipe together with Theakston Old Peculier, though the Theakston recipe was not very accurate:
The Malt Millers version of Landlord is Golden Promise, Wheat and a touch of Black Malt, but I don't know how accurate it is to the original.Do you think there would be some invert in Landlord? I just brewed one a few days ago with 90% Golden Promise, 10% No. 1 and a little caramel color at flameout. Their website lists sugar in the ingredients but I guess that could be priming sugar, I'm not sure. I subscribed to your channel a while back, nice work with all the clone recipes.
AFAIR, Taylor's have always advertised Landlord as 100% Golden Promise. If you check their ingredients list, in addition to malt they have listed sugar. So in my last few batches of my "clone" Ive just used 1# of #3 invert. I suspect there may be some other process things like length of boil or addition of caramel that would provide the color but let them use just the Golden Promise. There may also be something about the malting process that provides some or all of the color since they state that the GP is malted to their specs.I have heard from multiple sources, including a rep from TT, that landlord is brewed with GP, a bit of invert and a handful of black malt in the sparge.
What do you think about the ester profile of Verdant? Others have said something about vanilla. I have some that I need to try.I just brewed a Landlord Recipe this past weekend and always go with 100% golden promise - I feel like the hop bill is what makes that beer unique. It’s my 3rd time brewing it and am amazed at how complex the beer turns out. I like verdant to ferment it but I’m not going for a clone, I’m just inspired by that beer. We used to be able to get Landlord in the bottle in the states but not anymore.
They did not state any in the Real Ale Almanac, so I never used any. I wonder if that's a new trend, since I did not notice that on their webpage when I researched for the recipes in 2021. Maybe I just overlooked it.Do you think there would be some invert in Landlord?
Somewhere it is shown that part of the salts are added during the boil. They only mention burtonisation though.If you watch the Timothy Taylor brewery tour with Peter Eells he does add brewing salts to the mash but no mention of chalk in the boil.
Which yeast is that exactly? WLP007 is very robust, but not sure about the others.I'm currently trying to revive a frozen Whitbread slurry
If i remember correctly, it was wy1099.Which yeast is that exactly? WLP007 is very robust, but not sure about the others.
Thanks. It is an experiment. I gave it a 70/30 chance to succeed. Maybe it's bubbling now, can't see it, I'm at work. I will throw in some s04 if it should wake up. The mix of both should be superior to the single strains according to some testings here in the forum.I see. Might not be as robust. Never tried freezing yeast, so all I can say is good luck!
I think you'll have success. I keep multiple strains frozen in 50ml vials. 25ml slurry, 20ml water, 5ml glycerine. When making a starter from a frozen vial it takes a while for it to really get going but I have had 0 failures.Thanks. It is an experiment. I gave it a 70/30 chance to succeed. Maybe it's bubbling now, can't see it, I'm at work. I will throw in some s04 if it should wake up. The mix of both should be superior to the single strains according to some testings here in the forum.
Ok, that sounds promising. In my case, we're talking about about 600ml of thick slurry.I think you'll have success. I keep multiple strains frozen in 50ml vials. 25ml slurry, 25ml water, 5ml glycerine. When making a starter from a frozen vial it takes a while for it to really get going but I have had 0 failures.
Always give 110%.I keep multiple strains frozen in 50ml vials. 25ml slurry, 25ml water, 5ml glycerine.
Good eye. 20ml water, not 25.Always give 110%.
Is it really that simple?Good eye. 20ml water, not 25.
Back in my lab days, we used to freeze bacteria and yeast strains by just putting a mL of culture in a tube, throwing in a few uL of glycerol and sticking them in the -20. Of course, we did have some serious equipment advantages when it came time to build them back up.Is it really that simple?
It's really not difficult. I have a pressure canner so I put the water/glycerine solution into autoclavable plastic vials and heat them at 15psi to sterilize and add the yeast after cooling. I believe I used the process from one or both of the links below.Is it really that simple?
Might give it a go as I'm taking up a whole shelf in my fridge with slurry in mason jars.
I think that I have read that more than 10% glycerine in the final solution is actually detrimental.I am actually in the process myself of starting a frozen yeast bank, just got a bunch of 100ml lab jars.
Will in the coming weeks make 2 larger starters of one yeast each, boil 50/50 glycerine/water then mix 50/50 in the yars glycerine water and slurry.
Plan is to use one jar of each yeast in a combined starter ~ a week in advance of brewday.
It's great to be able to walk to the freezer and have multiple strains available any time you need them. For strains I use regularly I'll still top crop or save slurry from a fermentation so I'm not using a frozen vial each time. But, they're there if I need them.I am actually in the process myself of starting a frozen yeast bank, just got a bunch of 100ml lab jars.
Will in the coming weeks make 2 larger starters of one yeast each, boil 50/50 glycerine/water then mix 50/50 in the yars glycerine water and slurry.
Plan is to use one jar of each yeast in a combined starter ~ a week in advance of brewday.
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