Im brewing a Timothy landlordish type beer, have some Golden promise,burton yeast(pretty shure they use london-but this is what Im using),goldings hops + a few other english type hops. Its going to be bigger though like 6%. Guess NB Innkeeper is a type clone of landlord? Which Ive just discovered. Any objections if this is a bad Idea using burton yeast/burton salts let me know. IM totally a burton noob. It should just be a bigger version of it,Ill just call it extra I guess as in extra pale ale. Looking forward to it,not really brewing it this weekend-next though- Just too excited about it really.
Im brewing a Timothy landlordish type beer, have some Golden promise,burton yeast(pretty shure they use london-but this is what Im using),goldings hops + a few other english type hops. Its going to be bigger though like 6%. Guess NB Innkeeper is a type clone of landlord? Which Ive just discovered. Any objections if this is a bad Idea using burton yeast/burton salts let me know. IM totally a burton noob. It should just be a bigger version of it,Ill just call it extra I guess as in extra pale ale. Looking forward to it,not really brewing it this weekend-next though- Just too excited about it really.
I've still got 5-6 packets of the Burton salts laying around myself. It basicly attempts to re-creat the hard water around Sheffield,England where most Burtons were brewed. The White Labs Burton yeast Produces some fruity esters,including green apple. It always bugged me that a comp judge might taste this as a flaw rather than a normal ester for the yeast used.
But I also see that it has a temp range very similar to WL029 yeast-68-73F vs 029's 65-69F. So far,the 029 produces a certain crispness in conjunction with the beer's hop profile. This Burton,however,was intended to lean towards slightly sweet & fruity,common of English styles.
The Burton salts basically copying hard water,won't play well with hops if I understand it correctly. Did some research a while back myself on Burtons. Got revvy to thank for that insperation.
As for myself,my order from midwest is scheduled to come in Friday by Fed-Ex home delivery,winter storm warning permitting. I'm brewing a PM version of my BuckIPA designed in BS2. All NZ hops this time for what I'm calling AussieIPA. Same amber/orange color. Hoping I got the malt flavors right from my original recipe in my recipes for those who care to look. PM is gettin fun! If you guys haven't tried it yet,you should. PB/PM BIAB is what I do on the stove in the same 5G SS BK/MT I've been using.
Almost right, I hope you don't mind being corrected...
Burton-on-Trent is where Burton beers were (and are still) brewed. Sheffield is quite a bit further North, though the Trent River does run through Sheffield too. Burton water is hard like you said, whereas Sheffield and much of Yorkshire has soft water. Yorkshire breweries (like Tim Taylors) brew somewhat different beers to the Burton style, partly because of the different water, partly because they like top-working yeasts that need frequent rousing in commercial breweries or lots of time to ferment in homebrews.
I live in Sheffield & brewed up my take on the Burton style. Got some tweeks in mind for the next one...
Sounds good, you'll have to let me know the recipe! Sadly all the big old Sheffield breweries are no more, most closed in the 1990s, though there's some excellent microbreweries now.
Yeah,I was indeed refering to the waters that flow through both. I'm aware of the main "Burton" brewery in Burton upon Trent,but many others also brewed the Burton style in the 19th century. Some in Sheffield. I thought it was cool,since I live in Sheffield & brewed up my take on the Burton style. Got some tweeks in mind for the next one...
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