An Idea.......group brew

[tubby_shaw]

Ok, good, so we have,
Me
Wez
Vossy1
damfoose
Aleman
Jamesb
woollie
commsbiff
prolix

Yes of course an extract brew will be accepted commsbiff :thumb:
This 40 IBU thing is to give us all a target bitterness to aim at woollie there's a calculator HERE :thumb:
Any more
All comers welcome regardless of technique, experience or equipment

 

[prolix]

Ok when do we start, what if any are the rules and what do we do with it?

 

[tubby_shaw]

Ok when do we start, what if any are the rules and what do we do with it?

Start when you can :thumb: This is second on my list after an an extract brew I have promised to do as a "How To" So mine will be brewed next Wednesday.
The rules are Pale malt only, SG 1.045 to 1.050, Hops of your choice to 40 IBU and SO4 yeast.
That's it :grin:
Do what ever you want within those parameters :hmm:
Then bottle some and we'll work out a system of sending out a couple of bottles each to different brewers for evaluation :shock:
Post your honest reviews here and see how many different beers can be made within fairly tight parameters

Should be fun :party:

 

[Vossy1]

I'm gonna be way behind you guys
I have 180ltrs to brew first :drink: ....3 brew days :

 

[Aleman]

what if any are the rules

The rules are Pale malt only, SG 1.045 to 1.050, Hops of your choice to 40 IBU and SO4 yeast.

:hmm: If I get cracking, this could be used for the NCBA Skipton IPA :hmm: Apart from that Damned SO4 which really doesn't belong in a Pale beer :lol:

 

[arturobandini]

Apart from that Damned SO4 which really doesn't belong in a Pale beer

You could brew 568ml with s-04!

 

[tubby_shaw]

what if any are the rules

The rules are Pale malt only, SG 1.045 to 1.050, Hops of your choice to 40 IBU and SO4 yeast.

:hmm: If I get cracking, this could be used for the NCBA Skipton IPA :hmm: Apart from that Damned SO4 which really doesn't belong in a Pale beer :lol:

The reasoning behind SO4 is that it is a reliable generally trouble free yeast that every one knows and can get hold of :hmm:
I am open to suggestions :thumb:
But I'll probably ignore them :lol:

 

[jamesb]

I've vote for Nottingham in a pale hoppy ale. Also easy to get hold of and fairly trouble free.

I'm not sure S-04 is as trouble free as it's made out. All three of us Wrexham have had problems with it finishing early lately - all from different yeast batches too. Easily sorted if you know what you're doing, but still hardly trouble free.

 

[Vossy1]

US-05 for me, but I can split the batch and use what ever's convenient for everyone :thumb:

 

[tubby_shaw]

There's no pleasing some people is there
Would you all be happier with Nottingham :pray:
My idea behind the second group brew was, and still is to brew a simple pale beer with only one ingredient variable, the hops, to see how different we could be given a tight(ish) ingredient specification.
I know that we all have pale malt, or pale malt extract that we use as our base and most of us have SO4 lurking somewhere and that most of us have a variety of hops, so that was my reasoning :thumb: but on consideration we probably all have or can easily get Nottingham ale yeast :)

I really like the idea of group brews and hope that we can make it a regular (Bi annual) thing if we can all agree on specifics :lol:

 

[damfoose]

Best we get a move on with this as some of us dont have the convinence of a fridge for brewing in and it is starting to get warm, Which for me means its almost time to hang up the brewing equipment for a while as all my cornies will be full after 2 more brews.

 

[woollie]

Hello Tubby Shaw!!

Or anybody else out there, A little bit of help needed please

In the past I have always just followed recipes and never had to aim for a cetain IBU because it is already worked out for you.
I have had a look at the IBU calculator so I can aim for 40 IBU , do I use 29% estimated utilization for all the hops I add wether it be for 90 mins. or the last 10 mins. or do you get less utilization for the hops that do not get boiled for as long, and do hops added at a 80 degree steep inpart any bitterness towards the IBU.
Any help would be great ta !!!!!!!!

Cheers mick :wha: :pray:

 

[jamesb]

Woollie, why not use our new recipe calculator - here

You can put a recipe in, and adjust the hops, etc for different alpha acids, IBUs, etc to get what you want?

If you need a hand, just give me a shout.

 

[tubby_shaw]

Hi woolie :thumb:
As jamesb has said use the recipe calculator to get an idea of the expected bitterness in your beer :thumb:
But, always remember whether you calculate your bitterness by hand, by our excellent recipe calculator (excellent work by Eskimo Bob :clap: ) or use propitiatory software, it is only a guide as there are many variable such as hop age, water chemistry, volume of boil, ferocity of boil, copper shape etc, etc that will affect final bitterness :wha:
Hence the reason for the group brew, lets see how different our beers can be given a limited choice of ingredients :party:

 

[woollie]

thank`s jamesb and t.s i will give that recipe calculator a go it look`s good :thumb: and easy to use :pray: thank` again

 

[tubby_shaw]

Ok Peeps :grin:
My recipe is here A Dace Twirls More :thumb:
Yes I know the recipe calls for Hallatuer at 15% but Magnums weren't on the database
I will be brewing tomorrow am :party:
I need to figure out a system for who gets what in the bottle swap stage :wha:
Any ideas

 

[jamesb]

I need to figure out a system for who gets what in the bottle swap stage :wha:
Any ideas

Send them all to me!

:drink:

 

[commsbiff]

Should we have a target date for the swap? Also what yeast did we decide on? I only have Saf 04 after the rules were laid down, but a bit confused after the following yeast conversation.

 

[jamesb]

Nottingham was decided on.

At least it better had be, I've got 23l of it fermenting at the moment

 

[commsbiff]

Oh well, internet shop it is then. :