I'm the only one in the family off tomorrow so I will hopefully have a nice relaxing IPA brew day.
@TandemTails,
If you have not used knottingham before, search some threads. BTW that yeast is on next recipe for Irish red instead of the us05.
Eric
Brewed a citra apollo and strata NEIPA today!View attachment 666811
The Nottingham yeast is a beast! If you do not use a blow off tube, you will wish you did. It is a very strong yeast that finishes quickly. My first go with that yeast last month in a porter resulted in a lot of cleaning that could have been avoided with a blow off.I've used it in a brown ale before. Is there something I should be aware of? I'm not seeing anything stand out when i search about nottingham yeast
Thanks for the information. I tried reading about it, but it seems not many people have left a feedback about how the beer turns out to be. Usually I use my oven to dry/toast but this time, the temptation took over after tasting a few berries.glad there's more homemalters....i get so lonely, lol
edit: and green malt will taste green, need to get it dry then kiln it at ~170f......
Brewed a Dry Irish Stout earlier today. Hit all my numbers almost dead on. Using WLP007 yeast, first evidence of airlock activity started in under four hours.
One thing unexpected though was a cow running through my backyard (the 6th fairway). It was seen running down my quiet street prior to cutting between two houses and onto the fairway. Last seen heading northwest. Police were about five minutes behind.
Thanks for the information. I tried reading about it, but it seems not many people have left a feedback about how the beer turns out to be. Usually I use my oven to dry/toast but this time, the temptation took over after tasting a few berries.
Brewed a Dry Irish Stout earlier today. Hit all my numbers almost dead on. Using WLP007 yeast, first evidence of airlock activity started in under four hours.
One thing unexpected though was a cow running through my backyard (the 6th fairway). It was seen running down my quiet street prior to cutting between two houses and onto the fairway. Last seen heading northwest. Police were about five minutes behind.
Julius is ready to rock, while the raspberry wheat is simmering along...
View attachment 667585
Cheers!
That looks very tasty!
How did you ever get that to come out of your fermenter? [emoji12]
Finally bottled them on Sunday. Will be ready to drink on Friday. Right on time.I experimented a bit on Saturday. Where I live, malt is not available & there are no HB shops nearby. So I have been making own malt for sometime. I made green malt from red wheat - about 2 KG & some malted white maize/corn. When I was drying up the malt in sun, I tasted a few wheat acrospire and they tasted sweet and had fruity aroma. I thought that I got to use them fresh. So I managed to get rid of lot of rootlets by drying in sun with lot of breeze. I live near the ocean and it gets windy. I used a food processor for the green malt and it wasn't difficult, had a add little water. Used BIAB, tossed in some corn flakes. The mashing was done at 50c - 10 minutes, 63c - 30 minutes, 70c - 30 minutes and sparged with 2 litres of 75c water, followed by little cold water wash to extract remaining sugars. Added 2 KG of DME & cold water directly to it to make 23 litres batch with OG of 1.047. No boil was done. DME can be dissolved without heating it, just stir it. By stirring, also oxygenated the wort.
I made a 10 min boil hops tea with 1oz Chinook & 1/2oz columbus hops and added to the fermenter I tasted the wort before pitching in the yeast and it tasted quite well, no grassy feeling. Pitched US-05 slurry from the last batch. It took off in a few hours & is fermenting vigorously. Will dry hop with citra & fresh orange peels later & post updates on how the flavour turns out to be.View attachment 666947 View attachment 666948 View attachment 666949
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