I've got that book. It came with the first brew kit I ever bought (from a supermarket). If I recall correctly, he advises "kit and kilo"The guy I'm reading at the moment (Grant Sampon, Understanding Beer Making)
That's not how you make beer!!If you love good beer. . .
Forum rules
It's such a fine line between stupid and clever. Random guest posting.
It's such a fine line between stupid and clever. Random guest posting.
-
Leftwinger
- Posts: 357
- Joined: Tue Nov 23, 2010 9:43 pm
Re: If you love good beer. . .
That's not how you make beer!!-
Jovial Monk
Re: If you love good beer. . .
Yup, full of bad advice. He even advises against dextrose, only cane sugar gives bad homebrew that awful twang you know! God, that book was written in the days just after Gough made brewing beer at home of more than 2% alcohol legal. Fermenters tended to be carcinogenic rubbish bins, awful black Olinda fermenters etc, that is why he goes on and on about not trusting airlocks, to use clingwrap over the top etc, doesn’t apply these days of fermenters that are nearly 100% transparent and you can see the froth, trub, condensation on the inside of the lid etc. So Grant’s ONE useful bit of advice is now irrelevant.
These days it is too easy, buy a can of malt to go with the can kit—100% malt beer! And buy a proper packet of yeast, not the itty bitty packet that has been sitting on the shelves for goodness knows how long (and isn’t that good a yeast anyway.)
Oh, and Grant also says “racking invariably ruins the beer” which is 100% wrong.
These days it is too easy, buy a can of malt to go with the can kit—100% malt beer! And buy a proper packet of yeast, not the itty bitty packet that has been sitting on the shelves for goodness knows how long (and isn’t that good a yeast anyway.)
Oh, and Grant also says “racking invariably ruins the beer” which is 100% wrong.
-
Jovial Monk
Re: If you love good beer. . .
Holgate brewery Hoppinator “Double IPA” this is what the brewery says about its bilgewater:
The Burton brewers who brewed IPA would be turning in their graves at the thought of caramal (crystal) malts being used, color being added, to an IPA! IPAs were fucking PALE! They were also well attenuated (dry) because an underattenuated ale in wooden barrels would end up with the barrels BLOWING UP! The bitterness of this 6 month old ale was nothing special, more than is usual in commercial beers but certainly not bitter enough for something calling itself an IPA let alone ditchwater calling itself Double IPA! The beer poured almost dark enough for a porter! Hey you idiot brewers, the P in IPA stands for Pale!
An overhopped beer left to age gets a really rich flavor as the bitterness in the hops gradually changes into flavoring compounds. I detected none of that, the homebrew tyros making this stuff must have used hop extracts or other shitful product
The stuff about attenuation means that any fermentable wort sugars had been fully fermented out before the stuff was loaded into barrels and sent via canal to the port of Hull. Fermentation means CO2 is emitted.
A few years back I brewed an IPA. I used very pale malt and there were so many whole hops in the kettle that when the wort had been drained out I spent 5 minutes looking at and grinning at the spent hops filling about 1/3 of the kettle. Forget HM hops I used but it was like a half green besser (cinder) block that went into the kettle. OG was 1084 that normally would ferment down to about 1021. I mashed in far too hot but by bulk ageing my IPA got it down to 1019 final gravity. That was an IPA. This Holgate liquid is alcoholic ditchwater. Disappointing!
7% alcohol is NOTHING special for a IPA (India Pale Ale, google it) that had more alkyhaul to protect the beer on its journey to India, Sith Efrica, Oz, kiwi and even the US. Fuckall hop aroma tooThe Holgate Hopinator takes the original concept of an India Pale Ale to the extreme with a higher gravity to balance an outrageous continuous hopping schedule. Guaranteed to challenge your taste buds and take your breath away, the Hopinator has rich and malty caramel tastes up front, a dense hop aroma, and a bitter hop kick at the back of the palate. Go on, give it a try - if you dare!
The Burton brewers who brewed IPA would be turning in their graves at the thought of caramal (crystal) malts being used, color being added, to an IPA! IPAs were fucking PALE! They were also well attenuated (dry) because an underattenuated ale in wooden barrels would end up with the barrels BLOWING UP! The bitterness of this 6 month old ale was nothing special, more than is usual in commercial beers but certainly not bitter enough for something calling itself an IPA let alone ditchwater calling itself Double IPA! The beer poured almost dark enough for a porter! Hey you idiot brewers, the P in IPA stands for Pale!
An overhopped beer left to age gets a really rich flavor as the bitterness in the hops gradually changes into flavoring compounds. I detected none of that, the homebrew tyros making this stuff must have used hop extracts or other shitful product
The stuff about attenuation means that any fermentable wort sugars had been fully fermented out before the stuff was loaded into barrels and sent via canal to the port of Hull. Fermentation means CO2 is emitted.
A few years back I brewed an IPA. I used very pale malt and there were so many whole hops in the kettle that when the wort had been drained out I spent 5 minutes looking at and grinning at the spent hops filling about 1/3 of the kettle. Forget HM hops I used but it was like a half green besser (cinder) block that went into the kettle. OG was 1084 that normally would ferment down to about 1021. I mashed in far too hot but by bulk ageing my IPA got it down to 1019 final gravity. That was an IPA. This Holgate liquid is alcoholic ditchwater. Disappointing!
-
lisa jones
- Posts: 11228
- Joined: Tue Mar 15, 2011 10:06 pm
Re: If you love good beer. . .
Well well well .. it seems we have a few qualified beerologists in here.
I would rather die than sell my heart and soul to an online forum Anti Christ like you Monk
-
Jovial Monk
Re: If you love good beer. . .
Hmmm Aussie has picked up one suggestion of mine, will wonders never cease?
Cairngorm Brewery “Sheepshagger”
4.5% ale, pale and lager like according to the label. Bang on style! Scotland is not within the Arctic circle but you can see it from there so beers fermenting away in the scottish brewery cellars were chugging away at pretty low temperatures.
—so much so that the liquid Scottish Ale yeast, Wyeast No 1728, works as an ale yeast down to about 13°C and as a bottom fermenting lager yeast at temperatures below that.
True to that, this is a very clean beer with fuck all fruitiness. In fact the aroma is a light, pleasant lemony hop aroma with malt aroma not easy to detect.
The beer poured with a pretty good head and has kept froth on top down to the dregs in my glass with bits of lace down the sides of the glass. No doubt due to the wheat that was in the grist. Hard to say what color the beer is, it is pale yet with some depth to it, gold rather than straw yellow.
Flavor is intriguing. A tiny touch of astringency, wonder if there was a hint of roast barley in the grist? Slight hint of licorice in there. Just enough to keep you wondering if it really is there—very fucking restrained subtlety! Beer ends with enough clean bitterness in the back of the mouth that the taste lingers.
Very nice beer.
Have a bit more left, will let it warm up a tad.
Cairngorm Brewery “Sheepshagger”
4.5% ale, pale and lager like according to the label. Bang on style! Scotland is not within the Arctic circle but you can see it from there so beers fermenting away in the scottish brewery cellars were chugging away at pretty low temperatures.
—so much so that the liquid Scottish Ale yeast, Wyeast No 1728, works as an ale yeast down to about 13°C and as a bottom fermenting lager yeast at temperatures below that.
True to that, this is a very clean beer with fuck all fruitiness. In fact the aroma is a light, pleasant lemony hop aroma with malt aroma not easy to detect.
The beer poured with a pretty good head and has kept froth on top down to the dregs in my glass with bits of lace down the sides of the glass. No doubt due to the wheat that was in the grist. Hard to say what color the beer is, it is pale yet with some depth to it, gold rather than straw yellow.
Flavor is intriguing. A tiny touch of astringency, wonder if there was a hint of roast barley in the grist? Slight hint of licorice in there. Just enough to keep you wondering if it really is there—very fucking restrained subtlety! Beer ends with enough clean bitterness in the back of the mouth that the taste lingers.
Very nice beer.
Have a bit more left, will let it warm up a tad.
-
donniedarko
Re: If you love good beer. . .
Mad Brewers Stout Noit http://www.jamessquire.com.au/blog/inde ... stockists/
Pour yourself a pint. Put the Uggies on. Result.
Pour yourself a pint. Put the Uggies on. Result.
-
donniedarko
Re: If you love good beer. . .
Try eeet.Jovial Monk wrote:Black Stout! How unusual!
You can do eeet.
http://www.jamessquire.com.au/blog/inde ... stockists/
Who is online
Users browsing this forum: No registered users and 26 guests