A smooth creamy moreish stout with a velvety mouthfeel and a nice fruity finish from the London Ale yeast. This was based on the recipe from Brewing Classic Styles.
3.45 kg Maris Otter 0.50 kg Oats (Toasted) 0.25 kg Golden Naked Oats 0.22 kg Biscuit Malt 0.22 kg Chocolate Malt 0.17 kg Cara 75 0.17 kg Roasted Barley
In this episode we discuss some common off flavours that you might experience while home-brewing and strategies to avoid them. Let us know what you think of the episode, anything that we could improve or got wrong or any questions that you have from this discussion. If you are listening to this via iTunes etc please subscribe/follow, rate the podcast and/or leave a review if possible.
So, its been a couple of weeks since my last brewday, and the kegs are running a little low as I’ve managed to find some time in my busy schedule to visit the shed on a couple of occasions for a pint or 2 and a video chat with friends and relatives. As such, its time for something a little different…
I’ve been loving lower ABV beers recently, something I can sit and have 3 or 4 pints of and not feel like I’ve been on a session. Todays recipe is as below….
If you listen to the podcast, you’ll know that I’ve moved back to a very simple BIAB setup for my brewing, and I’ve found that with a few stirs I can hit 70% efficiency easily, a value I’m very happy and content with. I’ve been wanting to use up my leaf hops so this is an opportunity to do just that with this brew.
Lets hope that everything comes together and the wife drags herself out of her pit early enough for me to do this brew before the weather closes in and it ends up not happening.
So, first update, I’m out of Jester, so that’s gotta be changed and I’m also low on First Gold so they are gonna be saved for a Boondoggle Clone later on this month. I’m gonna use Challenger to bitter and then use up my Olicana leaf hops. In the meantime here’s a picture of my brew buddy helping me just after mash in lol
Ozzy about to Mash in, love my little brew buddy!The brewing setup…Vigorous! BEGONE DMS! BEGONE FOUL FIEND!
A closed transfer is a transfer of beer from the fermenter (primary or secondary) to the serving or aging vessel via a closed circuit avoiding oxygen during the transfer. Closed transfers are used as oxygenated beer isnt nice. It takes on an overly sweet and darker character which isnt great in all beers.
My closed transfer system is pretty standard, check the video below.
Apologies for the poor camera work, but you’ll get the idea.
One important thing to remember when using this system is to monitor the volume transferred, especially if using the spunding valve, as they really don’t like having liquid in them. With a standard Cornelius keg, I tend to stop after 18.5L to be safe, but if you get one of the newer valves from kegland, they can be used for liquid or gas, so if you mess up its not the end of the world, a quick rinse and you should be good.
Lemme know any comments below, any tips to improve or anything you think I could do differently.
So, its been a while since I’ve posted anything. Life gets in the way of all the good stuff… But since I’m here again and I’ve been geeking out about something to do with brewing I figured I’d better share it with you all as its been a revelation for me!
