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Sounds good. I look forward to the pics. How did you go about roasting your amber malt?

Evening All. I will be getting up early tomorrow to help a mate brew up a batch of something akin to Hobgoblin. It's not intended to be a clone as I don't believe you can ever do that on a one-off brew but I have based it on Orfy's recipe that I have heard a few people refer to. Here it is...

I get the same in the run up to a brewday - its great isn't it? Your recipe looks great - right up my alley! Have a good brewday! Jim

Hi fubofo. You have made reference to "that homebrew taste" a few times in this thread but have not actually described what that taste is. I am not trying to be smart here and god knows I am not the best at describing flavours, but are you able to put into words any specific flavours that you...

This is a good point. I find that my mash tun, which is a 45l coleman cooler, has a greater temperature loss at the end with the tap. I now wrap the tap a few times with a bit of fleece material.

Seems like a pretty straightforward pale ale to me - and most importantly a tasty looking one!

+1 to about 36l.

That sounds like a right result! I don't think the fuller mouthfeel in yours would have been down to not using sugar as Hook Norton don't use sugar in their version. I think that GW's book is out of date on the sugar additions for a lot of the beers listed.

Cheers Guys! I would normally go for US05 but for once I don't have any packs in the fridge. It all came good however as I popped in to Moor Beer Company in the morning to let their head brewer Justin Hawke try some of my homebrew and he sent me away with some of their yeast slurry. They used...

Sounds like you are very meticulous there fermentall but I know not all homebrewers are. I know a couple of guys who use the "half-a teaspoon" term and literally just do it by eye with a normal teaspoon. It drives me crazy! :nono: - You never get a consistent pint....

I have the day off work tomorrow and hope to brew this up tomorrow evening: Tripple Hopped Amber (American Amber Ale) Original Gravity (OG): 1.055 (°P): 13.6 Final Gravity (FG): 1.014 (°P): 3.6 Alcohol (ABV): 5.40 % Colour (SRM): 8.1 (EBC): 16.0 Bitterness (IBU)...

I was going to say that "half an teaspoon" is a bit ambiguous. I would go by weight of sugar then you are likely to get a more consistent result between bottles and between brews. I use 80 g of sugar in a 23 l batch. First I boil it up with about 250ml of water then cool before mixing it into...

Thats an interesting experiment - I would have expected the first batch to continue to ferment in the keg down to the 1.010 of the second batch eventually unless you cold crashed it or used finings to drop out a lot of the yeast in suspension.

You don't have to make a starter with a dried yeast - that's for the liquid yeasts. If you want to do anything at all with a dry yeast just rehydrate in cooled boiled water as per the instructions from the manufacturer.

Get another brew on quick! I always try to keep production just ahead of consumption if I can so that I have something to drink rather than start on a brew too early - Its still very diffucult though...

I did this tour a few weeks ago followed by the Wychwood tour the day after. Hook Norton was the best by far. There was a true sense of history at Hook Norton and the samples afterwards were generous and all cask ales - unlike the Wychwood tour were we got a little plastic thimble to sample...

You shouldn't get much in the way of sediment from a kit only 2 and a half hours after pitching the yeast - as the fermentation progresses you will of course as the yeast drops out. Its not like there would be break material that you might expect from an all-grain brew.....

Oh Yeah - I missed that. So how would you describe your impressions of the hop flavour/ aroma? Was it very distinctive?

Which beer was it Belter? I fancy picking up a bottle of the Moor Beer brew tomorrow and would be good to have another to compare it with (if the St Austell beer is available in bottles that is..)

Moor Beer have a presence at several of the beer festivals in the west country so it should not be surprising that Belter came across their new beer at the St Austell do....