Discussion
SwanJack said:
Pretty dry, but I think I should have ramped up the fermentation temperature a day or so earlier to get more flavour from the yeast. Just chucked the hips in whole, luckily they didn't break down
Saison yeasts usually do go pretty dry, that is indeed fortunate the rose hips didn’t break down! I have a vague childhood memory of making some cordial and what a PITA that was!I've got a Brewfather account...
I did look at the Grainfathers but baulked at the price. I'll probably be getting a BrewZilla in the next few months as they seem to offer most of the same functionality (albeit without WiFi integration) and a few design improvements at a more palatable price.
I did look at the Grainfathers but baulked at the price. I'll probably be getting a BrewZilla in the next few months as they seem to offer most of the same functionality (albeit without WiFi integration) and a few design improvements at a more palatable price.
HM-2 said:
Dumped the last of the trub and checked FG, we're still at 1.016 for circa 7% (or a bit over due to the sugars in the fruit) which is pretty much bang on where I want to be. Will gelatine fine and cold crash later.
It's looking great!
I still haven't bottled this, just been drinking it out of the FermZilla. It's lost all the hop burn edge and mellowed out fantasticallyIt's looking great!
Just bottled what I've been affectionately calling "f
k 2020", an English Barleywine made with the leftovers of an ESB kit I designed for my brother in law as a Christmas present.
Actually the same basic recipe as the ESB, so 1.5kg of Maris Otter liquid malt extract, with a combination of English CaraMalt, Simpsons DRC and a little biscuit malt, plus 200g of golden syrup and 2 tablespoons of black treacle, just in a much smaller volume of water. Hops are a mix of East Kent Golding and Fuggle, and I fermented it at 30°C with two teaspoons of Valkyrie Ebbegarden Kveik blend.
It's come out at 10.5%, bottled in miniature 375ml champagne bottles, and intended for consumption around Christmas.
k 2020", an English Barleywine made with the leftovers of an ESB kit I designed for my brother in law as a Christmas present. Actually the same basic recipe as the ESB, so 1.5kg of Maris Otter liquid malt extract, with a combination of English CaraMalt, Simpsons DRC and a little biscuit malt, plus 200g of golden syrup and 2 tablespoons of black treacle, just in a much smaller volume of water. Hops are a mix of East Kent Golding and Fuggle, and I fermented it at 30°C with two teaspoons of Valkyrie Ebbegarden Kveik blend.
It's come out at 10.5%, bottled in miniature 375ml champagne bottles, and intended for consumption around Christmas.
Hoonigan said:
marksx said:
Made an altbier today. Not holding out much hope. Froze my yeast starter. Added 4 litres too much water. Had to boil for an hour before starting hop additions, finished up a few points high on SG!
Sounds like how all my best beers start out 
Keep us updated...
AJB88 said:
Cracked open my meads at the weekend (1 is honey only, 1 has fruits in it) had a few cups full on Saturday night. Tasted quite nice actually.
Excellent! For the former, literally honey only or some acids added too? I usually add some malic and tartaric which the books say enhance the bouquet and flavour. Have the ones you tasted been aged long? I bottled a bunch of mine at the weekend coincidentally and I would say having been in the demijohn about 2 1/2 years one of them is borderline enjoyable!Racked my bochet and it's still disgusting. Was a bit low on water content so diluted it a bit and hope that plus time sorts it out.
HM-2 said:
Just bottled what I've been affectionately calling "fk 2020", an English Barleywine made with the leftovers of an ESB kit I designed for my brother in law as a Christmas present.
Actually the same basic recipe as the ESB, so 1.5kg of Maris Otter liquid malt extract, with a combination of English CaraMalt, Simpsons DRC and a little biscuit malt, plus 200g of golden syrup and 2 tablespoons of black treacle, just in a much smaller volume of water. Hops are a mix of East Kent Golding and Fuggle, and I fermented it at 30°C with two teaspoons of Valkyrie Ebbegarden Kveik blend.
It's come out at 10.5%, bottled in miniature 375ml champagne bottles, and intended for consumption around Christmas.
That sounds fantastic!, currently fermenting my first ever Kviek (Voss) at 35°C which is giving off a lovely fruity smell.k 2020", an English Barleywine made with the leftovers of an ESB kit I designed for my brother in law as a Christmas present. Actually the same basic recipe as the ESB, so 1.5kg of Maris Otter liquid malt extract, with a combination of English CaraMalt, Simpsons DRC and a little biscuit malt, plus 200g of golden syrup and 2 tablespoons of black treacle, just in a much smaller volume of water. Hops are a mix of East Kent Golding and Fuggle, and I fermented it at 30°C with two teaspoons of Valkyrie Ebbegarden Kveik blend.
It's come out at 10.5%, bottled in miniature 375ml champagne bottles, and intended for consumption around Christmas.
I wish I had the discipline to allow a batch to mature for a year, I bottled a 9.2% Tripel last week and will keep some back for Christmas, but chances are it will slowly disappear once it reaches 6 months...
marksx said:
marksx said:
Will do. I'm aiming for 3 weeks at 16 degrees depending on how it ferments before transferring
Update 1 - ferm chamber unable to raise temperature in cold garage above 12 degrees...https://www.ebay.co.uk/itm/HYCO-TUBULAR-HEATER-1-2...
SwanJack said:
What are you using as a heat source? I use 40w / 1ft tube heater and it can get my ferm chamber up to 30c in a 6c garage?
https://www.ebay.co.uk/itm/HYCO-TUBULAR-HEATER-1-2...
It's a 1ft tube heater. It looks like some of the wire coil inside the fridge had flicked the switch off when I closed the door. https://www.ebay.co.uk/itm/HYCO-TUBULAR-HEATER-1-2...
I swear this beer is against me
It's on its way now though
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