Search results

Nottingham took the beer from 1.105 to 1.030 and WLP099 took it from 1.120 to 1.010 (~16% ABV) - target had been OG=1.110 and FG=1.030. Both are very good but I preferred the Nottingham slightly in my last side by side tasting. Age was maybe the deciding factor - Nottingham version was made...

I measured one of the last few versions at 1.038

You’ve made a very good choice with that recipe. I’ve brewed it twice for aging and, although I can’t say how it does with 18 years age on it, it is wonderful at 1-2 years age. The yeast ester is a major component in the flavor profile. I used Nottingham for the first attempt and the WLP099...

This is a nagging question for me too and I’m also skeptical of that dry hopping approach (although I’ve been using it as described without any obvious oxidation issues). Finding a process that balances quality, cost, and reasonable ease of execution is the dream. Ideally we’d be running...

What was your grainbill and volume as well? 10 points is a big swing - assessing the efficiency of the mash is always a good sanity check (would tell you if your first beers overachieved on efficiency or if your current batches are underachieving) useful calculator...

Idea for the dry hopping conundrum: I use a SS Brewtech Brewbucket which has a spigot at the bottom. For dryhopping I typically just open the lid and drop my hops in as quickly and gently as possible. The beers taste plenty hoppy without any attempt to deal with the oxygen that must have...

Wow! Well done

I think dry hopping and then hopping in keg gives a much more significant hop flavor than you get any other way. I was never happy with how quickly the dry hops faded when bottling though - I got to a point where I gave up on bottling really hoppy beer. Even the keg hop presence diminishes and...

BYO did a clone called CHAOS County Stout with debittered black malt subbed for the black patent. I’ve finished a batch with the debittered and one with black patent. There is so much going on in the beer that I couldn’t pick out any flavors that struck me as a difference in roast character...

Count me in the camp of those who can’t vote because the poll is overly reductive. Yes, CO2 doesn’t provide a perfect barrier, and opening your fermenter introduces some O2, so it is wise to limit how long you have it open, but don’t take the ”gasses mixing“ observation to mean that it is an...

Very interesting. What are you up to? Would seem like introduction of oxygen would largely be the point of introducing a process like that. A beer stored in secondary for a year is going to be different than one packaged after a couple months most likely but that isn’t a bad thing...

Ah, interesting. I see in your blog. I hadn’t realized ECY also had a strain of Brett A. I’ll keep an eye out for that one as well. Thank you Struck me as funny that you described the starter using Brett A smelling vaguely of sh*t but then used it in the beer anyway. That flavor wasn’t...

Yes, will do. I plan to split a 10 gal batch of Old Ale with fresh pitches of the Brett C and Brett A in secondary and then give it a year or more to age before comparing Edit: it turns out there is a new method to get on a Yeast Vault waiting list: https://yeastman.com/ Click “Yeast...

WLP640 Brett A is a Yeast Vault released product. It had been made available as part of a waiting list item if enough people committed to buying as of a few years ago but that option seems to have been discontinued. I am working with my LHBS to try to get a packet of it for an old ale. I’ve...

Fear mongering. Would certainly be interesting to do a proper experiment on this subject to eliminate the strong potential for cognitive bias inherent in a non controlled tasting. How do you know you aren’t just imagining the “huge difference in shelf life“ and “major differences between...

I’ll have to give that a try. Thank you! Do you think the dry caramel that procedure you (sorry - wires crossed) linked would match the “Caramel colorant” called for in the Shut Up About Barclays Perkins JW Lees - 1952 - Best Mild recipe?

Caramel instead of invert?

I would add some dry hops to that. Here a very interesting Brulosophy experiment with some surprising results: https://brulosophy.com/2016/02/29/hop-stand-vs-dry-hop-exbeeriment-results/

The amount of hop flavor/aroma is largely a product of the amount and type of hop used. Trying different varieties with different amounts would be a good idea. You can make a good hoppy beer while bottling - just need the right recipe. This is a very good one...

I would bet #2. I would think you‘d be able to see the priming sugar with a gravity reading if that were the case though. You might give a reading a try The priming of individual bottles seems like a process where I would screw things up but I’ve managed to screw up the bulk priming I prefer...