Have been meaning to update this for a while. This week I bottled / kegged two batches.
First was an old school American Pale Ale. Mostly Golden Promise with a bit of Munich and some Crystal malt. Citra and Amarillo through the hot side, whirlpool and a small dry hop. Small stove top batch to test the recipe out. Bottled last week and the SG sample tasted great. I leaned for slightly more Amarillo in the late additions, probably 3:2 in ratio. Optimistic for this one..
Second was a TT Landlord clone that had been in the planning for a while. A few firsts.... I used WY1469 yeast for which I made a 1.5L starter and then top cropped. This yeast will suit most of the styles I enjoy, bitters, moderately hopped pales, golden ales, so I intend to use it as something of a house yeast if I can.
Fermentation went without a hitch. 1.043 to 1.011 for 4.2%. Kegged this evening with a bonus 3 bottles. For some reason there was a massive air bubble in the tube transferring from FV to keg, despite beginning the transfer into a sanitised jug to try and avoid exactly this. That's now got me worrying about too much O2 pickup. As a result I'm going to prime the keg with around 20g of sugar to condition. Keg conditioning should suit the style and I'm hoping the secondary ferment might scrub any O2 in the beer.
Otherwise, SG samples all along have tasted good, and there's a real character to the beer that I've not noticed with other beers, putting this down to the yeast. High hopes for this, hoping I haven;t ballsed up too much on transfer.
First was an old school American Pale Ale. Mostly Golden Promise with a bit of Munich and some Crystal malt. Citra and Amarillo through the hot side, whirlpool and a small dry hop. Small stove top batch to test the recipe out. Bottled last week and the SG sample tasted great. I leaned for slightly more Amarillo in the late additions, probably 3:2 in ratio. Optimistic for this one..
Second was a TT Landlord clone that had been in the planning for a while. A few firsts.... I used WY1469 yeast for which I made a 1.5L starter and then top cropped. This yeast will suit most of the styles I enjoy, bitters, moderately hopped pales, golden ales, so I intend to use it as something of a house yeast if I can.
Fermentation went without a hitch. 1.043 to 1.011 for 4.2%. Kegged this evening with a bonus 3 bottles. For some reason there was a massive air bubble in the tube transferring from FV to keg, despite beginning the transfer into a sanitised jug to try and avoid exactly this. That's now got me worrying about too much O2 pickup. As a result I'm going to prime the keg with around 20g of sugar to condition. Keg conditioning should suit the style and I'm hoping the secondary ferment might scrub any O2 in the beer.
Otherwise, SG samples all along have tasted good, and there's a real character to the beer that I've not noticed with other beers, putting this down to the yeast. High hopes for this, hoping I haven;t ballsed up too much on transfer.
