Jump to content

Corksniffer

Coopers Club Members
  • Content Count

    432
  • Joined

  • Last visited

Community Reputation

0 Neutral
  1. Hey fellas! Sorry, I kinda didn't want to mention what I've done differently because anything out of square normally just gets dissed by people because it's just not how you make beer.. but because you're obviously interested and it might help others in a similar boat then, hey, how can I not. I've been going no bittering addition and a 30 minute boil time, no desire to change at this stage. The first thing for me was 'hop bursting' the practice of either very low or no bittering addition and all hops thrown in under 20 minutes. Utilizing large quantities at different time for aromatic and taste purposes, lots at flameout. I honestly was very intrigued at what difference this might make (and even if any) Turns out the bitterness is there, as calculated to whatever rate you aim for but it's a 'smoother' bitterness. I feel this may have something to do with the hop oils still remaining in the product, not sure but it is s smoother. We're talking hopping around the 170gm mark here. Second thing is dry hopping rate(s) common knowledge and most recipes call for something like 1-2gms p/- litre, I say why even bother. If you're going to dry hop at 1 gram per litre then just don't even waste your money. It's barely (if at all) detectable. The guys I spoke with for the flavour and aroma profile I'm going for soak in around 8-15 gms p/- litre. I've been using 200 grams in a standard 23 litre batch and completely satisfied. The delicate hop oils are large part of what makes those specialty pale ale's, it gives the beer an oily texture with huge aroma and aroma translates to taste because the nose and tounge work in unison of course. Remember, you won't detect any bitterness from hops added dry. So that's what the boutique breweries are doing differently. It's not common practice but a 'new' style of brewing you could say, kind of a reinvention if sorts. Sure, it's a little more expensive again but the extra $30 or so you might spend on a couple hundred grams of specialty hops will blow your mind and have you savouring every drop! Hope this helps Cheers
  2. UPDATE: Well, I've been pasteurising all beer at 75 degrees in a pot I pour hot water into and place on the stove for about 2 minutes to reach, then check it with a thermometer before it goes into the fridge for a good few weeks now, it's common (weird) practice now. No sign of any hand bumps or itchiness anywhere. Or excessive 'wind'! Which is great news for my Family and no itching for me In my fully fledged days where I drank alot of live yeast things got pretty bad, but once I'd healed it up with meds and stopped drinking it, then just started again with a few a night the symptoms were much milder, such as a little hive or itchy bump or patch that would suddenly appear and dissapear or move around. So if you have anything like that, might be your answer Case closed, thanks for the suggestions guys!
  3. UPDATE: I've been honing my pale ale art to try replicate my (pretty well) favourite brew for a while now because it, to me has the epitome of everything a great pale ale should have, in all aspects being: bitterness, both hop and malt taste, huge hop aroma, clean finish, mouthfeel and carbonation. Now, I've always had trouble. Well, no 'luck' and lack-thereof getting and replicating hop taste and aroma that the best boutique micro breweries are producing, no matter who's advice I would take. I'd followed every rule, recipe and trick in the book in order to get there but always came up short. I can finally now say (after almost 3 years brewing and probably around 100 batches) that there are just some things you can't learn online or in books. Some things, people won't tell you about, because they simply don't know themselves, have been 'brainwashed' by common heard ideas or possibly can't taste like another. I recently heard people saying that my favorite beer isn't a hop burst and that they could not detect much in the way of hop taste. Pirate Life pale is all about hop taste! Unless you get a really old or poorly stored one but I never have. Recently been talking with a few of the smaller boutique breweries (I won't say which ines but they are well known) and they've been able to shine some light to take my brewing to the next (and ultimate) level! I've done 2x things completely different to what most recipes or common knowledge call for and will probably never go back. I buy boutique alot for comparison and can safely and easily say that I prefer mine majority of the time, which is so satisfying. Had my first Sierra Nevada pale ale last night (I know, cant believe it's taken me so long to try the original 80's icon) got through 1/3rd and tipped it in the garden to swap for a fresh home made pale. It has little on most newer brewers versions in terms of impact. I understand many love it and that's ok. One can very easily replicate this one using simple common knowledge and good brewing practice, which is great! So, all-in-all when it comes to modern day pale ale, I believe you can get about 85% of the way there by learning through books and studying online, but the rest is a closely guarded secret you must discover yourself.
  4. Test Edit. PB2 tutorial on uploading pics a no go for me (Windows pc or android mobile)
  5. Nice work Scotty! I'll bet the clone turned out lighter in malt sweetness, complexity and hue than the original and much lighter on hop flavour and aroma. This beer is mostly hop-bursted with little to no traditional 60 minute bittering addition and all character from mass amounts of aromatic hops maximum 20 minutes and under. I prefer 15 max with majority in the whirlpool You'll notice that Pirate Life pale ale when poured closely resembles an English bitter or amber ale due to larger amounts of crystal and cara malts. These two points are key in the PL pale. Try closer to 160 -200gms of late hops for an almost indistinguishable clone. Try no 60 minute addition to match the smooth bitterness which also allows for more aroma hops. A little more info here https://byo.com/mead/item/2519-what-is-hopbursting-and-what-can-i-expect-from-this-technique Enjoy!
  6. Here's a couple pics of what it looks like ince it takes off. At this point you're in for a 1-2 week itch-fest with no hope of miracle relief anytime before then. You just have to ride it out Edit. I've tried photobucket but they're trying to make people pay to use it now so that's not working anymore. Used ingur but that doesn't seem to work either.. not sure how to post pics anymore
  7. Cheers for the reply mate. I've been mainly drinking stuff such as James Squires Hop Thief and the likes but have a ctn of Pirate Life pale ale and had quite a few of those last night and have itching knees and legs today! Which was another symptom I struggled with before that took me as long to figure out as well so I take it Pirate Life isn't pasteurised, possibly lightly filtered. I also began the night with just one tester of my latest pils which I did pasteurise so doubt that would be the culprit. Pretty sure it's live yeaat my body doesn't like but Ill continue to test the theory because I can. Ill simply pasteurise the PL cans too and see if everything clears up
  8. UPDATE: Well I've just recently within the past few days had a couple of my old home brews instead of whatever I've been buying and low n behold, little bumps have just started forming on my fingers along with that familiar itch. So, I can make this terrific beer as good as any boutique but can't drink it. I'll try boiling bottles to kill off the yeast again and see how that goes. Otherwise, have to give it away again I guess. Why me!? I'm really not an allergic typea guy in any other area. Been taking my probiotics and everything and pretty sure I don't have candidiasis anymore after all the treatments I had I've literally had 5 homies over the past 2 nights so it doesn't take much. Have been drinking all sorts of commercial stuff over the past few months without worry
  9. Yea, what would I know.. Didn't think you'd be open to actually trying it to see what's going on. Don't believe everything you read online mate. Ask me how I know Bye
  10. Kelsey.. I seriously love you, man Thank you thank you, thank you my brew - Brother. Such a wealth of knowledge and all round 'top bloke' I hope to one day finally share a beer with my friend. Put that on the bucket list
  11. UPDATE: Well I'm sorry it's been so long but I've been preoccupied making some absolutely top-notch beers and just enjoying 'living life' in general. Just bought a ctn of Pirate Life pale (which is $90 bloody bucks a ctn by the way..) it tastes identical to my pale ales. I've gotten so used to them that they just taste like 'home brew' Though, until I bought these, I had no real idea they were so awesome, so, win!! And Wow, man. Very impressive You may well laugh, but I've actually got a ctn of James Squire 'Hop thief' in the fridge because I thought they tasted great after drinking my premium beer for so long without any commercial comparison. Whearas before, I simply could not comprehend the quality of the Pirate Life beers in the advent calendar I spoke of at the beginning of this thread, they were just streets ahead of anything like a Fat Yak, or Hop Thief. After a Pirate Life, the Squire is reminiscent of a VB with a good dose of dry hop So, now I make the best pale-ale you can make, and enjoy taking a break from it and having a Hop Thief instead.. (laughs) the grass is just always greener isn't it Anyhow. Hopefully someone takes something away from this thread in it's entirety, because it's the information I personally wished was available when first picking up that first Coopers kit, nearly 2-years ago and being excited as anything Happy brewing to you I say Jez
  12. I use 4gms p/-l. Too much carb I think mate. How mature are these beers? Buy a couple nice boutique commercial beers, chill them all side-by-side and note the physical carbonation (bubbling) let us know what you see
  13. No need for hope. It'll be fine, just a little learning curve. I reckon airlock activity (or, lack thereof) is the most frequently worried about thing for new brewers. There are literally thousands of posts on it, all by new brewers. Tip: never read into airlock activity. Only a hydrometer will tell you what's really happening. Tip: take a sample in your hydro tube and leave it on the kitchen bench. That way you can physically see the fermentation happening and watch gravity drop. Don't take it the brew is also ready once the hydro sample reaches terminal gravity though because it probably won't have Cheers and happy brewing, brother!
  14. I get this from time-to-time. Doesn't matter if it's a light or heavy malt beer, cold crashed or not there doesn't seem to be any discrimination but it doesn't harm anything. T's just the mini fermentation krausen, not unlike your fermenter has after a brew Fwiw I bottle in glass and it needs a bottle brushing to remove
  15. 'Bloody' good. I only ever did one and hopped it up with around 100g Nelson. It was terrific.
×
×
  • Create New...