Brewer 127611
11/1/2024 9:36:15 AM
DaveRussell
8/10/2023 9:21:33 AM
Brew No.42 Rate: 0/10 INFECTED. SOUR. Threw batch away. Tasted odd to start, so left it, then after 5 months undrinkable as sour taste took over. ABV: 7.35% Yeast: NBS Ale Yeast Attenuation: 63-73% My attenuation: 82% Aroma: Neutral Recipe: OG: 1065 FG: 1016 ABV: 6.4% Achieved: OG: 1068 FG: 1012 ABV: 7.35% Notes: – Love this beer, Googled a clone recipe. – Recipe said Wyeast London ESB 1968. I used NBS Ale as in fridge – 7.4Kg grain was just manageable – During fermentation bubbled over ...
Sundon
10/7/2024 7:06:32 AM
RockyMountainBrewer
12/28/2023 3:02:11 PM
Another effort on 4 Barrel, building on successful prior brews. Pale 2 row is actually Root Shoot Genie, white wheat from Proximity. LME is Briess Pale Malt, color 8, early. DME at 15.
Brewer 114974
10/7/2024 11:42:03 AM
Brewdini
10/6/2024 8:57:30 AM
On water, the brewery said: “We would use 0.6ml per Litre of AMS in all of our brewing water. We’d also put 0.66g of Gypsum per kg the grist. So essentially, we are edging the water balance towards more sulphate. It’s a ration of roughly 1.5 sulphate to chloride. This is to tighten up the flavour a bit. It’s already a malty and rich beer, it doesn’t need to be made any softer by the water.”
DaveRussell
2/5/2024 9:36:29 AM
Brew No.48 Rate: 5/10 Not infected. ABV: 6.4% Yeast: WHC Lab Old English yeast Attenuation: 76–80% My attenuation: 80% Yeast aroma: Low ester formation IBU: 51 Ferment: 18–22ºC (Ideally) Recipe: OG: 1055 FG: 1012 ABV: 5.6% Achieved: OG: 1061 FG: 1012 ABV: 6.4% Notes: – Fermented using a Demijon as well as SS fermenter. Both were ok. Beer club agreed all ok. Nice but a bit sweet. Do again. Maybe. Bit sweet but OG was high. Only ok.
Brewer 119485
6/1/2021 7:21:04 PM
DoDuf
2/2/2024 5:37:10 PM
