My homebrew 71' Bodds attempt while finishing up my mash.
I have a boddi’s on at the moment, it seems to have finished much lower than expected
Did you use your own recipe? Be interested to see how it compares to the one I used if you fancy sharing?Another homebrew 71' Bodds while boiling the double IPA. DAMN I need to brew some more Bodds.
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The double IPA I'm assuming? I'll send you a pm.Did you use your own recipe? Be interested to see how it compares to the one I used if you fancy sharing?
No, I was meaning the boddingtons.The double IPA I'm assuming? I'll send you a pm.
Gotcha, I'm using the 1971 version that Ron Pattinson deciphered from the original brewing records. Used wyeast 1968 came out great but need to get a few more points to dry it out a bit. I hear Omega Gulo OYL501 may do the trick but it's bangin with Wyeast 1968.No, I was meaning the boddingtons.
@foxbat uses gelatine.Trialing my Irish Red which is getting bottled for LAB this weekend. Taste is perfect, but it’s seriously opaque. As you all know, I enjoy making very clear beers. This had a 10day cold crash but no finings. Has anyone had success adding gelatine to a keg?
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Cheers for that. My worries are excessive foaming, oxygen ingress and at worst, a gelatine plug blocking the dip tube.@foxbat uses gelatine.
Cheers. I might add that in to Brewfather, give it a go and see how it compares to the one I’m doing. I’m using Pre 1970 based on Tony Leach recipe published by Boak and Bailey.Gotcha, I'm using the 1971 version that Ron Pattinson deciphered from the original brewing records. Used wyeast 1968 came out great but need to get a few more points to dry it out a bit. I hear Omega Gulo OYL501 may do the trick but it's bangin with Wyeast 1968.
The Boddington's is one of my quests in life to find the best one!
Link to recipe.
You don’t get a gelatine plug. You use one leaf in a 19 litre keg, a leaf will only gelatinise 150ml. It’s the (positive?) charge from the gelatine that’s used to attract the (negatively?) charged particles into clumps which then fall out of solution. @foxbat I think describes some slightly gloopy sludge and then clear beer.Cheers for that. My worries are excessive foaming, oxygen ingress and at worst, a gelatine plug blocking the dip tube.
Clarity is not mentioned in the style guideline and I think I’ve nailed the ’traditional’ style, light toast with subtle roasted flavours. Poor clarity might be the lesser of many evils
Yes that's about right. A bit of trubby sludge then clear beer.You don’t get a gelatine plug. You use one leaf in a 19 litre keg, a leaf will only gelatinise 150ml. It’s the (positive?) charge from the gelatine that’s used to attract the (negatively?) charged particles into clumps which then fall out of solution. @foxbat I think describes some slightly gloopy sludge and then clear beer.
I wouldn't mind the recipe for this Foxy, when you have figured out the souring.Tonight an early taste of my Guinness clone, (bottled 15th April) I almost doubled the sour wort from 650 ml to 1,200 ml this time used the Widbrew sour pitch yeast. It is getting there but the next brew I will double the sour pitch wort to 2.5 litres. I did smell and taste the sour pitch. It tasted and had the aroma of Guinness. First time I left it to chance with whatever bacteria chose to ferment the wort I had in the flask. Using the lactic acid bacteria made a huge difference, don't know why it is so expensive though.
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I have to figure out the bittering too. 42 IBU isn't enough.I wouldn't mind the recipe for this Foxy, when you have figured out the souring.
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