Comments for Absolute Homebrew

Comment on Sunday Stout - June 8 by pat

pat — Mon, 04 Aug 2008 12:55:26 +0000

I should have added that the finishing gravity was 1016, so from a starting gravity of 1062 a difference of 46 divide by 7.333 gives about 6.3% ABV and about another 0.4% for the primings gives a final alcohol by volume of about 6.7%

Comment on Sunday Stout - June 8 by pat

pat — Mon, 04 Aug 2008 12:52:50 +0000

August 4: Finally, finally I have bottled this beer. I have had the ‘flu for the last fortnight, and a couple of aborted attempts to bottle have all meant that I went in to the Faulconbridge shop and bottled the beer today. I primed it with 5 grams of dextrose per litre.

Comment on Scotch ale - June 1st by pat

pat — Wed, 02 Jul 2008 10:12:22 +0000

I’m not sure about this beer. There’s nothing wrong about it, I’m just not sure how right it is. The only Scottish style beer I’ve tried is the Belhaven Wee Heavy. And you can’t really compare a 4% beer to an 8% beer.

The smoked malt is obvious on the first sip, but you soon don’t notice it anymore. The CaraAroma is out of place I think, it has a distinctive flavour. I think next time I would drop the smoked malt to 250 grams, replace the CaraAroma with dark crystal and up the roast to about 100 grams. the hopping tastes about right.

Comment on Sunday Stout - June 8 by pat

pat — Mon, 30 Jun 2008 09:06:51 +0000

The 7 litres with the brett was quite slow to start. I am not sure whether brett is typically slow or whether it was the cool temperature. Anyway the brett portion got taken home and after about 5 days was fermenting slowly and steadily.

On June 22 the brett portion was taken back to the shop and the two worts blended back. Another dose of Scottish ale yeast was added. As of June 29 the SG was about 1018.

Comment on Beer updates by Dan Beers

Dan Beers — Thu, 01 May 2008 11:20:38 +0000

Looking forward to the Sour Beer post Pat.

Comment on Yeast hunting 2 by Jason

Jason — Thu, 23 Aug 2007 05:41:20 +0000

Sounds like you need a water canon like the police have just bought to keep those birds away…

Comment on Rehydrating yeast by Mark Rasheed

Mark Rasheed — Thu, 07 Jun 2007 04:03:34 +0000

That is interesting Pat, thanks.
Guess I will suck it and see what it is like in a 50% Galaxy and 50% Munich 2 grist.

Mark

Comment on Rehydrating yeast by pat

pat — Wed, 06 Jun 2007 13:34:48 +0000

Mark,

The 34/70 is supposed to be the Wyeast 2124 and the Whitelabs German Lager yeast. Wyeast’s description of it: “Produces a distinct malty profile with some ester character with a crisp finish.” etc etc. Also says that it will benefit from a diacetyl rest, but I think that’s only necessary with accelerated fermentation at 16 deg or so.

The dried 34/70 performs much better on re-use.

regards
pat

Comment on Rehydrating yeast by Mark Rasheed

Mark Rasheed — Wed, 06 Jun 2007 02:49:11 +0000

Pat,

I usually use liquid yeasts for most of my beers, lagers included but a few weeks ago my starter of European Lager 2 wasn’t ready so I used 2 packs of 34/70 in a Vienna I brewed. Rather than get one brew from 2 packets I thought I would use the slurry and brew something else. In your experience with this yeast do you think I can get a malty brew from it? I have plenty of Weyermann Munich 2 and Melanoidin malt.

Cheers
Mark

Comment on Brewing demonstration by BMBS & Absolute Home Brew » Mild pilsener - June 3

BMBS & Absolute Home Brew » Mild pilsener - June 3 — Mon, 04 Jun 2007 10:13:11 +0000

[…] week’s Black Lager was a trial run for the method I want to use for this months brewing demonstration. I still need to improve a couple of things with this no sparge […]