JackU Posted September 19, 2014 Share Posted September 19, 2014 I have another question? I used half ale yeast and half lager yeast, it's been in the bottle for 1 week and is already very carbonated. A friend recommended I condition at a lower temperature? If that's the case then it's not going to age if you like between now and J-day or Xmas. Link to comment Share on other sites More sharing options...
SoggySam Posted September 26, 2014 Share Posted September 26, 2014 I have another question? I used half ale yeast and half lager yeast' date=' it's been in the bottle for 1 week and is already very carbonated. A friend recommended I condition at a lower temperature? If that's the case then it's not going to age if you like between now and J-day or Xmas.[/quote'] Heya, Yea ill probably go half ale half lager when I make this. Did you carb it at the normal (8g per litre) rate? I heard that dark beers are nicer when carbed at a lower rate to give a smoother texture This is what I'm thinking: 1.7kg OS Lager 1.7kg English Bitter 500g Crystal Malt 250ml Chai Tea Elixir 21L Ferment around 18c-21c Simplez. The Chai Elixir has about 130g Cane sugar + tea extract and other "Organic" spice flavours that make it just that easier for a lazy arse like myself to brew. Comments? Cheers Link to comment Share on other sites More sharing options...
CanuckDownUnder Posted November 7, 2014 Share Posted November 7, 2014 Happy J-dag! I'm deciding whether I should sample my Julebryg tonight as tradition. This was my first time using a lager yeast. I know the instructions say it's best to wait 12 weeks after bottling, it's only been 7 weeks so far. Why do the lager yeasts require more bottling time and how would the brew be now as opposed to leaving for another 5 weeks? Link to comment Share on other sites More sharing options...
ben 10 Posted May 11, 2015 Share Posted May 11, 2015 Time to make another tomorrow. Not as much crystal as the other but I don't have anymore than 250g. I have altered the Pale to Munich ratio to increase the maltiness to compensate. Recipe: Julebryg II Brewer: Grumpy Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.060 SG Estimated Color: 24.6 EBC Estimated IBU: 32.0 IBUs Ingredients: ------------ Amt Name Type # %/IBU 3.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 59.8 % 2.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 34.2 % 0.25 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 3 4.3 % 0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4 1.7 % 40.00 g Northern Brewer [5.85 %] - First Wort 90 Hop 5 26.1 IBUs 4.00 g Brewbrite (Boil 10.0 mins) Fining 6 - 4.00 Items Star Anise (Boil 10.0 mins) Spice 7 - 67.00 g Saaz [3.03 %] - Steep/Whirlpool 20.0 mi Hop 8 5.8 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Pezzza Posted June 3, 2020 Share Posted June 3, 2020 On 5/11/2015 at 10:02 PM, Ben 10 said: 4.00 Items Star Anise (Boil 10.0 mins) Spice 7 - Seems like the Julebryg is more of a Aniseed type brew Ben? Link to comment Share on other sites More sharing options...
Ocean's of Ale- Posted June 3, 2020 Share Posted June 3, 2020 Star anise; has a more of a spicy licorice sort of flavour about it, ive used it in a ginger beer ages ago with some ginger & cloves...I might be getting a little off topic here but it might be tasty with cinnamon & some dark Crystal & chocolate grains in a dark ale. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted June 3, 2020 Share Posted June 3, 2020 17 minutes ago, Ocean's of Ale- said: Star anise; has a more of a spicy licorice sort of flavour about it, ive used it in a ginger beer ages ago with some ginger & cloves...I might be getting a little off topic here but it might be tasty with cinnamon & some dark Crystal & chocolate grains in a dark ale. Could be Oceans.... could be. Am more just chasing the Cinnamon-Cloves-Nutmeg maybe a bit of Ginger.... classic Euro/German Christmas spices meself.... and am wondering how many cloves I should add without making it mouth-numbingly cloved-up?! ; ) Link to comment Share on other sites More sharing options...
Ocean's of Ale- Posted June 4, 2020 Share Posted June 4, 2020 @Bearded Burbler Maybe a little bratwurst sausage or kartoffelpuffer in that brew too mate? To give it some real German authenticity... 1 Link to comment Share on other sites More sharing options...
Pezzza Posted June 5, 2020 Share Posted June 5, 2020 21 hours ago, Ocean's of Ale- said: @Bearded Burbler Maybe a little bratwurst sausage or kartoffelpuffer in that brew too mate? To give it some real German authenticity... Ach wie schön. You Pirates obviously travel the seas.... and have learned the delicacies of many lands! Link to comment Share on other sites More sharing options...
JoeB7 Posted June 5, 2020 Share Posted June 5, 2020 This type of brew sounds like something from a pub in Hobbiton or Hogsmeade 2 Link to comment Share on other sites More sharing options...
Pezzza Posted June 5, 2020 Share Posted June 5, 2020 3 minutes ago, JoeB7 said: This type of brew sounds like something from a pub in Hobbiton or Hogsmeade Hobbiton, Hogsmeade or Hansestadt Hamburg ha ha !? 1 Link to comment Share on other sites More sharing options...
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