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About 18 months ago I said I would try brewing murgy Straight.

After 18 months of procrastination, the day has finally arrived! 😂
Looking nice and clear so far.
I've just measured out the hops and they smell amazing! I've never used talus before. Very different aroma to citra.
1000017600.jpg
 
Agentgonzo said:
About 18 months ago I said I would try brewing murgy Straight.

After 18 months of procrastination, the day has finally arrived! 😂
Looking nice and clear so far.
I've just measured out the hops and they smell amazing! I've never used talus before. Very different aroma to citra.
View attachment 104805
Click to expand...
Slightly undershot the gravity at 1.040 or 1.039. but looks pretty good. All tucked up in the fermenter at exactly 19° now.
1000017611.jpg
 
I must give this one another go as my first/last attempt was a disaster.
It looked fantastic and when served through the hand pull had a great creamy head but sadly it had an unpleasant medicinal taste of which my son in law described as wintergreen! (which apparently is present in some Root beers) I couldn’t stomach it so it went down the drain 😡
I would be very interested to see how yours turns out keep us posted
 
Mash Monster said:
I must give this one another go as my first/last attempt was a disaster.
It looked fantastic and when served through the hand pull had a great creamy head but sadly it had an unpleasant medicinal taste of which my son in law described as wintergreen! (which apparently is present in some Root beers) I couldn’t stomach it so it went down the drain 😡
I would be very interested to see how yours turns out keep us posted
Click to expand...
I'll try to remember! Hopefully in 3 weeks I'll have a picture of it in a glass.

The medical flavour can often come from chlorine in the brewing water reacting with the phenols in the malt/hops.

I let my brewing water stand 24h/overnight and that allegedly allows the chlorine to escape. Or you can treat it with campden tablets.
 
Bass Pale Ale or similar. Brewed yesterday
OG 1,050 FG 1,012 ABV 5% IBU 53,2 (Tinseth) SRM 11,2
The hop calculation I did with Alchemy Overlord which came in at 34.44 IBU a lot different to Tinseth.
5kg Veloria Schooner Pale Malt
0,50kg Flaked Corn
0,20kg Joe White Crystal light
0,10kg Joe White Crystal Dark late mash addition.
0.0010kg Voyager Roast Barley late mash addition.
0,250kg Weyermann Carrahell late mash addition.

35g Northern Brewer First wort
15g Northern Brewer 15 minutes
20g Challenger 5 minutes

Mash Profile 20 minutes @ 63C 40 minutes @ 67C

Mash underway.

IMG_1489.JPG

IMG_1487.JPG

Raise to 67C
IMG_1490.JPG

As time went on the top temperature rose to 2C higher than the temperature in the false bottom, foam on the top forming insulation over the mash. I wasn't particularly bothered but next time I will spray the foam and see if it makes a difference.
IMG_1495.JPG

Iodine test looks good.
IMG_1494.JPG

In with the none fermentable grain at mash out
IMG_1497.JPG

The big squeeze and an extra 2 litres
IMG_1498.JPG

That's about what I am looking for.
IMG_1499.JPG

After the boil was over a sample of one I made earlier.
IMG_1505.JPG

And this arvo, away she goes.
IMG_1508.JPG
 
foxy said:
Bass Pale Ale or similar. Brewed yesterday
OG 1,050 FG 1,012 ABV 5% IBU 53,2 (Tinseth) SRM 11,2
The hop calculation I did with Alchemy Overlord which came in at 34.44 IBU a lot different to Tinseth.
5kg Veloria Schooner Pale Malt
0,50kg Flaked Corn
0,20kg Joe White Crystal light
0,10kg Joe White Crystal Dark late mash addition.
0.0010kg Voyager Roast Barley late mash addition.
0,250kg Weyermann Carrahell late mash addition.

35g Northern Brewer First wort
15g Northern Brewer 15 minutes
20g Challenger 5 minutes

Mash Profile 20 minutes @ 63C 40 minutes @ 67C

Mash underway.

View attachment 104826
View attachment 104825
Raise to 67C
View attachment 104827
As time went on the top temperature rose to 2C higher than the temperature in the false bottom, foam on the top forming insulation over the mash. I wasn't particularly bothered but next time I will spray the foam and see if it makes a difference.
View attachment 104829
Iodine test looks good.
View attachment 104828
In with the none fermentable grain at mash out
View attachment 104830
The big squeeze and an extra 2 litres
View attachment 104831
That's about what I am looking for.
View attachment 104832
After the boil was over a sample of one I made earlier.
View attachment 104833
And this arvo, away she goes.
View attachment 104834
Click to expand...

That's definitely a big squeeze.
 
Beer Elzibub said:
In progress at the moment, an alleged Tim Taylor Landlord clone, using an all grain recipe kit from Brew Day. Malt is golden promise, hops are Fuggles, EKG and Styrian Goldings.

View attachment 102425
View attachment 102426
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Update on this. Had a couple of bottles at the weekend and it’s tasting really good. Not sure it’s exactly the same as real TTL (lighter colour and a touch less malty) but nice floral notes and better than the bottled version of TTL.
 
And as there isn’t a thread called “what did you brew two days ago”, then belatedly I brewed my first AG stout on Saturday, based on the Hughes recipe. I think I messed up my last yeast order so used a sachet of WHC High Voltage which might not be entirely suitable but apparently can be used for stout. Anyway it ferments like a rocket.
 

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Yesterday I brewed Five Points Best Bitter 22 litres
3100g Irish Pale malt
300g Munich
200g Amber malt
200g Medium Crystal
100g Torrefied wheat
Fuggles
@ 60m 40g
@ 15m 25g
@ whirlpool 35g @ 85C for 20m
Yeast is WHC Old English for the first time.
 
Old Peculier for a homebrew club OP-off.

Batch - 12.5L
OG -1.058
IBUs - 29
EBC - 50
ABV - 5.6%

Water

Ca-114 Mg-10 Na-20 Co3-37 SO4-125 Cl-125

Mash - 60' @ 67c.

Extra Pale Planet - 86%
Medium Crystal - 10%
Roasted Barley - 4%

Boil - 60'

Fuggle - 12.5g @ 60' (10 IBU)
Topaz - 4g @ 60' (14 IBU)
Protofloc - 0.3g @ 10'
Fuggle - 17.5g @ 10' (5 IBU)

Fermentation

House Blend Trial (2x S-33, 1x S-04, 1x BE-256)
 
Sadfield said:
Old Peculier for a homebrew club OP-off.

Batch - 12.5L
OG -1.058
IBUs - 29
EBC - 50
ABV - 5.6%

Water

Ca-114 Mg-10 Na-20 Co3-37 SO4-125 Cl-125

Mash - 60' @ 67c.

Extra Pale Planet - 86%
Medium Crystal - 10%
Roasted Barley - 4%

Boil - 60'

Fuggle - 12.5g @ 60' (10 IBU)
Topaz - 4g @ 60' (14 IBU)
Protofloc - 0.3g @ 10'
Fuggle - 17.5g @ 10' (5 IBU)

Fermentation

House Blend Trial (2x S-33, 1x S-04, 1x BE-256)
Click to expand...
Thinking about doing an OP in the not too distant future so this could be an interesting recipe. Thanks.
 
Extract based stout as an experiment yesterday. Ended up being quite convoluted. I made a hop tea and steeped a mixture of coloured malts which I combined with the pale extract and started to top up with cold water. Took a gravity reading and it was 1.029, oops. Calculated how much sugar I needed to bring it to 1.050 and stirred it in. While I was stirring I noticed there was undesolved extract at the bottom. Gave it a really good stir and took a gravity again - 1.090. Lesson learned there. Diluted back to 1.062 as I decided to make it strong. Bubbling away nicely today with empire ale yeast.

IMG_8016.jpg
 
Two day's ago brewed a London Pride, the last batch turned out very nice, so nice it provoked me to brew again. upped the IBU, never satisfied, always chasing the elusive perfect pint which doesn't really exist.
Fermentation underway.
IMG_1542.JPG

Down to my last couple of bottles, usual case when one realises how good it is.
IMG_1546.JPG
 
It's 15° it's the end of October. So let's brew a Strata Summer smash beer !!,. After a very late start to the year I am determined to get as many brews in before end of year..

And we are mashing
 

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