SUBP Let's Brew Wednesday thread

[Calichusetts]

Many of these have been released commercial by a local brewery in mass....drank two different ones this week:

http://www.oldbeers.com/

 

[patto1ro]

Kristen has promised me a recipe for next Wednesday.

 

[kingwood-kid]

Glad to see Let's Brew is back! The East India Porter recipe was a little bare-bones without Kristen's input, but it contained everything I needed to make a fantastic beer. So please continue to post recipes, with or without him. Otherwise I'll have to ask for a refund the next time I visit the site.

 

[The_Nid_Hog]

Thanks Ron!

 

[14thstreet]

I brewed the JW Lees Best Mild of 1952 5 days ago. I made the invert sugar and caramel colorant. It was nice to see how just a smidgen of that colorant adds color to a glass of water. Anyways, I overshot my OG at 1.041 but have a reading of 1.014 today. I'm thinking of racking it to a keg to condition at slighter cooler cellar temps for several days and serve via gravity.

gbx, you said that you've had troubles cold-crashing these ales to keep a high FG. Is this something you have to time several points before your desired FG is reached so that the yeast doesn't "blow past it"? You mentioned something magical has to happen for milds to come out right. What do you think that is? Have any updates on any SUBP beers you've brewed lately?

 

[gbx]

My cold crashing problems come from not having decent temperature control. In terms of magical fermentations, I think its just hitting that perfect balance of esters and maltiness. There are pages and pages of speculation on how to accomplish this here https://www.homebrewtalk.com/f163/b...on-temps-profiles-cybi-other-thoughts-221817/

Right now I have the 1936 Mackeson Milk Stout, the BP 1941 IBSt (the 5%ABV "session" imperial stout) and the 1987 Boddingtons mild on tap. At the local homebrew club's winter party yesterday one of the guys brought casks of the 1952 Lees Best and the 1952 Mackeson plus a few that were inspired by Let's Brew (he made too many substitutions to call them by name)

 

[The_Nid_Hog]

The 1914 RIS that I brewed last year was fantastic. I had intended to save most of the bottles for annual holiday tastings, but it was so popular that I'm almost out. Getting ready to brew a new batch in a couple of weeks. This time, I'm thinking about saving out some bottles after secondary to bottle with Brett. Anybody have any experience with that? It would be great to get some advice.

After that, I want to give the Hardy a try.

 

[14thstreet]

Thanks for sharing, I'm planning on brewing this up in the fall/winter. What was your final gravity on this and how did you handle the dryhopping? Any time frames would be helpful if you have them. A couple of my recent bigger beers have been falling short on attenuation even though I believe I'm pitching a sufficient amount of yeast. I'll be using 1469 but will need to brew a smaller beer before then to increase my count.

 

[The_Nid_Hog]

I don't have my notes handy, but I think my FG was around 1.019. I brewed in early October of last year and, in a month, racked it over onto 1.5 oz of oak cubes soaked in bourbon. About three months in secondary, and dry hopped it for the last ten days or so. After that, I bottled it.

When I brew it again, I'm not going to move it to secondary at all--just let it go in primary the whole time.

 

[14thstreet]

What's your reasoning for keeping it in primary the whole time?

 

[kingwood-kid]

The 1914 RIS that I brewed last year was fantastic. I had intended to save most of the bottles for annual holiday tastings, but it was so popular that I'm almost out. Getting ready to brew a new batch in a couple of weeks. This time, I'm thinking about saving out some bottles after secondary to bottle with Brett. Anybody have any experience with that? It would be great to get some advice.

I have no experience with that, but Mike T does:http://www.themadfermentationist.com/2007/11/courage-russian-imperial-stout.html

The 1914 RIS might be the best beer I've ever brewed. The 1855 EIP was fantastic as well. The 1868 Younger's #3 was great while fresh, and really good (though very different) as it aged and the hops faded.