Hairy Posted February 25, 2016 Share Posted February 25, 2016 Cool https://www.brewdog.com/lowdown/blog/diy-dog Link to comment Share on other sites More sharing options...
Pilch Posted February 25, 2016 Share Posted February 25, 2016 Very cool indeed, thanks for sharing Hairy. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 25, 2016 Share Posted February 25, 2016 That's awesome! Bookmarked the page for later. Will have to give some of these a go some time. Cheers mate. Link to comment Share on other sites More sharing options...
Morrie Posted February 27, 2016 Share Posted February 27, 2016 I found this Brewers Tip in Brewdog about dry hopping. To get the best possible profile from thedry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop profile. Any of you guys do this 14 degree hold? Link to comment Share on other sites More sharing options...
Hairy Posted February 27, 2016 Author Share Posted February 27, 2016 I found this Brewers Tip in Brewdog about dry hopping. To get the best possible profile from thedry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop profile. Any of you guys do this 14 degree hold? My cellar temps are a bit warmer I have never done this. My standard practice tends to be around 3 days at fermentation temp and then a week at 2 degrees. I might try it next time. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 27, 2016 Share Posted February 27, 2016 That's interesting. I might have to give that a go too. Might leave it for a batch when I have a bit more time to muck about with stuff like that though, because currently I'm trying to churn them out as quickly as I can, but not too quickly that the beer quality suffers. It's a fine line. Link to comment Share on other sites More sharing options...
Beerlust Posted February 27, 2016 Share Posted February 27, 2016 I found this Brewers Tip in Brewdog about dry hopping. To get the best possible profile from thedry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop profile. Any of you guys do this 14 degree hold? It's probably as warm as they could get the brew with the use of a heat belt! You don't get much choice of weather in Scotland. It's either cold' date=' or cold & wet. [img']tongue[/img] Cheers, Lusty. Link to comment Share on other sites More sharing options...
shitsngiggles Posted February 28, 2016 Share Posted February 28, 2016 Just downloaded my copy of DIY Dog - Awesome list of some great recipes! Thanks for sharing Hairy Link to comment Share on other sites More sharing options...
shitsngiggles Posted February 28, 2016 Share Posted February 28, 2016 Holy Crap .... 32% ABV Stout .... who's keen on tryin Brew #33 - Tactical Nuclear Penguin - Uber Imperial Stout ? Think I might give it a try once I get my second FV up and running, would be an interesting winter drop Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 28, 2016 Share Posted February 28, 2016 It's probably been freeze jacked... Link to comment Share on other sites More sharing options...
shitsngiggles Posted February 28, 2016 Share Posted February 28, 2016 It's probably been freeze jacked... You are right Kelsey, it has - however notes say it can be achieved in a domestic freezer, may take 3 or 4 draining cycles but can be done without super deep freezing equipment. Which is why I'm keen to give it a go. I was planning on using a small chest freezer as my second brew fridge for better crash cools anyway. They have got some other super high ABV 40-55% beers that are freezer jacked to as low as -70 degrees C .... never knew you could do that with beer. Link to comment Share on other sites More sharing options...
Beerlust Posted February 28, 2016 Share Posted February 28, 2016 I've never really understood the need for these massive ABV% beers like the 32% quoted in that recipe. Barleywine beers are about my limit, as despite their high ABV%, they actually still retain some semblance of balance despite a noticeable alcohol undertone. If I want to drink 32%ABV, I'll buy or distill a spirit. These ridiculously high ABV commercial beers are just about breweries trying to one up their competition & prove themselves worthy of some elevated worthiness. A bit like a peacock dance. Good beer is about flavour, not numbers. Cheers, Lusty. Link to comment Share on other sites More sharing options...
shitsngiggles Posted February 28, 2016 Share Posted February 28, 2016 I've never really understood the need for these massive ABV% beers like the 32% quoted in that recipe. Barleywine beers are about my limit' date=' as despite their high ABV%, they actually still retain some semblance of balance despite a noticeable alcohol undertone. If I want to drink 32%ABV, I'll buy or distill a spirit. [img']wink[/img] These ridiculously high ABV commercial beers are just about breweries trying to one up their competition & prove themselves worthy of some elevated worthiness. A bit like a peacock dance. Good beer is about flavour, not numbers. Cheers, Lusty. I'm hearing ya Lusty, I'd usually rather just go to spirits too ... I'm not into trying the others, way to much specialist gear and fluffing about required, the 32% stout seemed appealing though considering it can be done with standard brew equipment, I expect it would retain a considerable stout body from the recipe and notes provided, I don't mind a "mixed" or diluted stout, like stout and raspberry so for me a high ABV stout & raspberry is appealing for a cold winters night sipper. Link to comment Share on other sites More sharing options...
Beerlust Posted February 28, 2016 Share Posted February 28, 2016 Hey, don't let me talk you out of brewing it! At worst, on a number of levels it should end up worthy of your namesake (shitsngiggles). A 9-10% ABV raspberry stout sounds much nicer (IMHO). Cheers, Lusty. Link to comment Share on other sites More sharing options...
shitsngiggles Posted February 28, 2016 Share Posted February 28, 2016 Hey' date=' don't let me talk you out of brewing it! At worst, on a number of levels it should end up worthy of your namesake (shitsngiggles). [img']tongue[/img] A 9-10% ABV raspberry stout sounds much nicer (IMHO). Cheers, Lusty. Hahahahhaha .... all good for shits'n'giggles hmmmm beer flavoured spirits Link to comment Share on other sites More sharing options...
King Ruddager Posted February 28, 2016 Share Posted February 28, 2016 You know, as the creator of the world's most successful fast-paced internet home brew brewing comedy channel slash puppet-show, perhaps this is BrewDog's way of reaching out to me to ask that I recreate one of their recipes in full, fast-forward glory. Challenge accepted, BrewDog! So, what should I make? I was planning on doing a kolsch next ... whatever that is. Then again, perhaps I ought to start by seeing what's available at the local cellar first so that I can compare my finished product with the real thing. Hmmmmmm ... Link to comment Share on other sites More sharing options...
King Ruddager Posted February 28, 2016 Share Posted February 28, 2016 Oh ok, it turns out that Kolsch is a bit like Champagne in that it's supposed to be from a specific region. I'm going to need some lederhosen to pull this one off ... Link to comment Share on other sites More sharing options...
shitsngiggles Posted February 29, 2016 Share Posted February 29, 2016 Oh ok' date=' it turns out that Kolsch is a bit like Champagne in that it's supposed to be from a specific region. I'm going to need some lederhosen to pull this one off ...[/quote'] Go the leather trousers ... can you yodel too ? Link to comment Share on other sites More sharing options...
King Ruddager Posted March 1, 2016 Share Posted March 1, 2016 You know ... the problem with a list this big is that it's hard to know where to begin! Also, they seem to be mostly (mostly) ordered by the date they were first brewed rather than being classified in any other logical fashion. Oh well, I guess that means I'm more likely to be able to put my hands on ones towards the end of the document, so I'll start there and work my way forwards. Link to comment Share on other sites More sharing options...
porschemad911 Posted March 1, 2016 Share Posted March 1, 2016 You know ... the problem with a list this big is that it's hard to know where to begin! Try the 'Nanny State' recipe ... that sounds like it might just be crazy enough to work! I don't know if I would be brave enough to hop an 0.5% ABV beer to 55 IBUs though. The reviews online are mostly unkind from what I can see. Link to comment Share on other sites More sharing options...
King Ruddager Posted March 5, 2016 Share Posted March 5, 2016 Well, got my hands on a "Five AM Red Ale" today Turns out it's not on the list Link to comment Share on other sites More sharing options...
Dozer71 Posted March 6, 2016 Share Posted March 6, 2016 Sure it's not the 5AM Saint which is listed as an American Red Ale and is No. 26. Link to comment Share on other sites More sharing options...
King Ruddager Posted March 6, 2016 Share Posted March 6, 2016 Hmmm, I did see that one when I looked but at first glance I didn't think it fit the description. Upon closer inspection though, they are very similar. Perhaps an email is in order ... Link to comment Share on other sites More sharing options...
King Ruddager Posted March 6, 2016 Share Posted March 6, 2016 Actually, the 5am Saint recipe has almost 200g of dry hops - there's no way the beer I tasted last night had that much. Link to comment Share on other sites More sharing options...
King Ruddager Posted March 7, 2016 Share Posted March 7, 2016 So I tried this ... ... and ... erm, next? Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.