What are you drinking tonight 2020.

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Dunmurry. The pub was called the black swan but was closed throughout my entire childhood. Then, when I turned 18, it reopened under the name 'the motte and bailey'. Class little bar. They then had a refurb and made it bigger (not better) and called it McGlones. It's now called The Kitchen bar but nothing else has changed in the last ten years
Ah right, I don't really know Dunmurry at all. I'm sure it's better than Larne for bars though, there's probably only one pub here that I would actually drink in.
 
Had one of my Stranda brews and now onto this
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Chinook, El Dorado, Mosaic pale. Last bottle and it's just losing it's hop aroma, so pretty good timing.
 
Writing up the start of the keg cooling jacket experiment was thirsty work! Chippy has already moved the thread to the how-to guides. So optimistic! 😂

Anyway, another saison, this time from one of my bottled stock. My bottling prowess is not the best but I think I may have got it about right on this batch at least. Better get one in the post to @stigman tomorrow or I’ll miss the boat with all my dithering - this has to be a sign of getting older! 😂

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My first beer from the keg cooler jacket experiment. The beer has dropped from 19.7C to 19.0C in two hours while the room has increased from 19.7C to 20.1C.

Not overly impressive so far but I have to recognise I’m trying to cool 23 litres with a few tablespoons of ice - it will take a while. It’s also possible that the beer closer to the cold spots is cooler than at the tap and it will take time to cool through.

So far so good I’d say.

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My first beer from the keg cooler jacket experiment. The beer has dropped from 19.7C to 19.0C in two hours while the room has increased from 19.7C to 20.1C.

Not overly impressive so far but I have to recognise I’m trying to cool 23 litres with a few tablespoons of ice - it will take a while. It’s also possible that the beer closer to the cold spots is cooler than at the tap and it will take time to cool through.

So far so good I’d say.

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does all your kegging happen in these pressure barrels? and do you typically serve at ambient temps?
 
does all your kegging happen in these pressure barrels? and do you typically serve at ambient temps?

Yes, mostly. When we have a do on I cool the kegs on ice. I do have bottles served from a fridge for lager and cider where lower temps are needed. Ales don’t need it, for me at least. No lower than 10 and not warmer than 18 is the sweet-spot.
 
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Brew Dog Clockwork Tangerine (4.5%)

I’m not quite sure if I like this or not, the citrus is,quite pronounced it’s not unpleasant yet leaves a slightly odd after taste. I wouldn’t pour it down the sink but I’m glad I only bought a four pack of it.
 
Peak Ales Chatsworth Gold to begin, then I have a Adnams Ghost Ship in the fridge for later and I may have a third as I am not drinking again until Thursday (at least that is the plan)


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Mango lassi IPA...
A recipe I picked up from somewhere but not tried it...
5kg pale
300g melanoidin
400g lactose,late addition
500g maltodextrose,late addition
Mash 68c one hour
15g magnum
W/pool 77c for 30
Add..50g mosaic and 40g azzaca
Same again at high krausen
40g Nelson sauvin after 4 days
And...1kg frozen mango...
Any takers?
 
Mango lassi IPA...
A recipe I picked up from somewhere but not tried it...
5kg pale
300g melanoidin
400g lactose,late addition
500g maltodextrose,late addition
Mash 68c one hour
15g magnum
W/pool 77c for 30
Add..50g mosaic and 40g azzaca
Same again at high krausen
40g Nelson sauvin after 4 days
And...1kg frozen mango...
Any takers?
Did you brew this Clint
 
Mango lassi IPA...
A recipe I picked up from somewhere but not tried it...
5kg pale
300g melanoidin
400g lactose,late addition
500g maltodextrose,late addition
Mash 68c one hour
15g magnum
W/pool 77c for 30
Add..50g mosaic and 40g azzaca
Same again at high krausen
40g Nelson sauvin after 4 days
And...1kg frozen mango...
Any takers?

Wow! That looks really sweet. Might be ****, could be amazing. Malty, fruity, sweet - go for it!
 
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