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Sorry I don't think I am explaining what I am getting at. What I am trying to say my current opinion (possibly incorrect) is that whatever a 30 min addition does you could get the same result using less hops by mixing this addition between a 60 min and a later addition, do you disagree?

Personally I never bother with a 30 min addition, but on the podcast I linked earlier in the thread they made 3 beers, identical other than 1 had just a 60min addition, 1 just a 30 min addition and 1 a flame out addition.
The testers (pro-brewers IIRC) not only found it surprising hard to tell the beers apart, but when blending the beers togther found adding the 30min beer to the other 2 added a 'roundness' that wasn't there with just the early & late additions. Its worth a listen
 
Thanks for all the input. This was a long discussion, I had with the head brewer at Gales Ales (Horndean) just up the road from me , probably back in 1983/4 on a tour of the brewery, and it's been my mantle ever since. ( Gales HSB and that tour truly got me into brewing all grain ).

Bit of a tangent but you can get the Gales yeast strain out of bottles of HSB (or is HSD?). I have some in my fridge at the moment
 
I'm led to believe that they still do bottles of HSB, sold by Waitrose, since being bought out by Fullers ( maybe someone will know ?) But not sure if they would still contain a viable yeast culture in them. And I'm sure nowadays the ABV has been notched down a bit from the original ?
 
I'm led to believe that they still do bottles of HSB, sold by Waitrose, since being bought out by Fullers ( maybe someone will know ?) But not sure if they would still contain a viable yeast culture in them. And I'm sure nowadays the ABV has been notched down a bit from the original ?

I bought a bottle of HSB from my local ASDA. I cultured it up and used it in a bitter. So it defiately is viable
 
Have tried making it ..... didn't quite taste the same to me , possibly the yeast ? ..... but if fullers are using a genuine primary culture .....!!

I'm assuming it's the genuine primary yeast. It's definately not the Fullers strain as I've cultured that up too and they taste (and act) completely different
 

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