You're thinking of faggots, not fags. The culinary sense is never shortened.Don't forget the fags! The ones from the butcher! Never had one, but was giggling like a little girl when I read the sign the first time.
Exactly, sorry for my mispronunciation of these meaty delights. I clearly meant faggots. Somehow fags felt wrong, but faggots, now that you mention it, feels just about right.....
Ciri the Planet Slayer
Hi!
That sounds like a pretty solid plan. I have just brewed my very first extract batch, never did that before. And I am honestly shocked at how good it is. I have just had the sample from the fermenter, uncarbed and as green as it can be but it was already drinkable in a good way. In two weeks, this will be a killer. However, it is more of a session apa, so different rules here. But if the amber is the same level as the extra light that I had here....
Whirlfloc and time on this one.
You don't need any fining agent with this yeast. It is as clear as it can be after ten days in the fermenter.
I agree it flocked like crazy. I just threw in the whirlfloc for insurance. I do that on most of my brews these days.
Whirlflocc does not help with final beer clarity. It honestly makes no difference. It drops out proteins and fatty acid, which can be a good thing and it might clear the wort a little bit but for the final beer, no difference.
I'll leave this one alone. I have a slightly different opinion based on some of my experiences but that's for another thread.
Whirflocc and Irish moss help to get a better hot break and might also influence cold break formation. But the Stuff that sits in the breaks is not what makes beer unclear (let us ignore chill haze here). It is the yeast that makes beer unclear. If the yeast floccs well you have nice and clear beer. This depends on the strain and yeast heatlht plus water chemistry. Nothing to do with the stuff in the hot and cold break. There are many surplusses, why wirflocc and irish moss might be a good idea, but clear beer is none of them. Clear wort does not equal clear beer.
Colour looks spot on!
@Miraculix where are you sourcing the chevallier in Germany?
Now THAT'S what I call a compliment!One other thing I forgot to mention is my wife actually tried some of my pint. She doesn't drink beer but said that beer was really good and she would definitely drink one. This has only happened a couple times in my homebrewing hobby career!
I was like:
I'm planning out my grain buys for the Spring brewing season and debating whether to use chevallier in place of Maris Otter or Golden Promise in your AK recipe as well as an Irish Red and a London Pride. Curious as your opinion on strong and weak points for each in these brews.
Considering the standard English pale ale back in the day was Chevalier and a bit of sugar or only Chevalier I would feel confident in its ability to self-convert.
How exciting! I love wild brews, I'd never have had the idea using this as a base. Please let me know how it goes! How long do they let their sour dough ale ferment? I tried this myself once and it was very unpredictable. Restarting fermentation after ten days and other fun like this.
For the ak, both should work well. Chevallier will leave a lot more flavour so I would probably prefer this. A chevallier smash would make a lovely and complex ak.
Is the recipe somewhere back in the thread? If not, could you re-post it? Looks awesome.
Theirs seems to be fairly consistent at just 2 weeks, and I was very surprised how clean it really turns out. You have to look pretty hard for any funky flavors to pick them out
Much appreciated! I love chevallier, I'm sure that the bitter tastes really good.
How unfortunate!Ok. Second batch made last night, in the bucket. Changed only the water to dial back the OG since first batch was a bit much (1.048-1.007, 4.75%ABV); also used 1/2 packet Verdant & Notty instead of 1 packet each this time.
Sadly, 12 hours later this morning when I checked, it wasn't ready to drink.
I've been tweaking the recipe and am awaiting the delivery man to deposit the Crisp Chevallier on the doorstep. Now all I'll need is a good day free from outside distractions so I can get this thing brewed proper! Been waiting a long time to get this brew done.Ok. Second batch made last night, in the bucket. Changed only the water to dial back the OG since first batch was a bit much (1.048-1.007, 4.75%ABV); also used 1/2 packet Verdant & Notty instead of 1 packet each this time.
Sadly, 12 hours later this morning when I checked, it wasn't ready to drink.
Be prepared for extended aging times necessary. I've brewed this with Chevallier recently and this will need to age. My guess is two months or more.
