Morrie Posted November 6, 2016 Author Share Posted November 6, 2016 I just made the TC Bootmaker Pale Ale with brew enhancer 3.It has good colour and aroma but rather than citrus & pine flavour and aroma to me it has an aftertaste similar to ginger ale soft-drink' date=' with less ginger of course and tastes like cloves. It is not unpleasant and I'm thinking it would be a good base for a Julebryg. Any similar thoughts?[/quote'] Big Cuppa - funny you mentioned that because one of mine tasted like a Horehound Ale. I had 2 other people independently also describe it the same way. I just put it down at the time to the EKG, amarillo and Cascade hops I added. I really don't know what caused that flavour but I loved it as did others who consumed it. I ended up doing 5 Bootmakers before I went all grain. Link to comment Share on other sites More sharing options...
karlos_1984 Posted March 16, 2018 Share Posted March 16, 2018 I'm going to just brew a bootmakers as per recipe with 1kg LDM to 20 ltrs with rehydrated US-05 yeast. I've got 75g of centennial hops and about 40g of mosaic left over from my last beer. If I dry hopped it with the lot how would it turn out? Or should I scale it back a bit. Open to ideas... Link to comment Share on other sites More sharing options...
der kleine Drache Posted April 18, 2019 Share Posted April 18, 2019 I've just tasted my Bootmaker Toucan with Hallertau Blanc. Very Promising for being only 2 weeks in the bottle! 2019-03-17 evening 2 x 1,7kg TC Bootmaker Pale Ale 1 x 11g Safale US-05 22 liter 2019-03-28 11:00 40 g Hallertau Blanc pellets down in the fermenter. 2019-03-29 20:00 starting coldcrash at +2 °C 2019-03-30 kl 19 gelatine fining into fermenter. 2019-04-05 bottling 33 cl with coopers carbonation drops 2019-04-18 tastes good. not very bitter. small hint of Hallertau Blanc. 5 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted April 19, 2019 Share Posted April 19, 2019 Nice label @der kleine Drache Link to comment Share on other sites More sharing options...
Lab Cat Posted April 19, 2019 Share Posted April 19, 2019 I did the bootmakers as one of my first beers, as per coopers basic recipe. Far too sweet with 1.5 kg malt and no bittering or dry hop to balance. If I did it again I'd drop that to 1kg and hop it up. Link to comment Share on other sites More sharing options...
der kleine Drache Posted April 19, 2019 Share Posted April 19, 2019 6 hours ago, Lab Rat said: I did the bootmakers as one of my first beers, as per coopers basic recipe. Far too sweet with 1.5 kg malt and no bittering or dry hop to balance. If I did it again I'd drop that to 1kg and hop it up. I like the Amber Ale recipe. Made it with Hallertau Blanc and will make it again but with Lemondrop. 1 Link to comment Share on other sites More sharing options...
der kleine Drache Posted April 19, 2019 Share Posted April 19, 2019 (edited) 10 hours ago, Shamus O'Sean said: Nice label @der kleine Drache Thanks! It's Müller known from the adventures of Tintin. All my beers have Tintin labels now. Easy to do edits in Windows Paint. Edited April 19, 2019 by der kleine Drache 3 Link to comment Share on other sites More sharing options...
Pezzza Posted April 27, 2019 Share Posted April 27, 2019 On 4/19/2019 at 6:14 AM, der kleine Drache said: 2019-03-30 kl 19 gelatine fining into fermenter. Legendary Label Herr Drache!!! But why would you bother throwing Gelatine finings in? Is it the hops particulates that need floccing out? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 27, 2019 Share Posted April 27, 2019 Gelatine drops yeast not hop particles. 1 Link to comment Share on other sites More sharing options...
der kleine Drache Posted April 27, 2019 Share Posted April 27, 2019 3 hours ago, Bearded Burbler said: Legendary Label Herr Drache!!! But why would you bother throwing Gelatine finings in? Is it the hops particulates that need floccing out? Fining to make the beer clearer. I've used Isinglass but gelatine is cheaper and something always in the cupboard in our house. Here's an article on the topic: http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/ 1 Link to comment Share on other sites More sharing options...
Pezzza Posted April 27, 2019 Share Posted April 27, 2019 Yes but why do you need anything like this if you are not doing AG? I brewed KnK for years without any need for Floc.... ? Or have I missed something here? Link to comment Share on other sites More sharing options...
Beerlust Posted April 27, 2019 Share Posted April 27, 2019 5 hours ago, Otto Von Blotto said: Gelatine drops yeast not hop particles. I was under the impression it grabs both. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 27, 2019 Share Posted April 27, 2019 BB these are post fermentation finings, not boil kettle finings. I've used gelatine before but didn't really like it because it made the yeast sediment really fluffy and easily disturbed. Much prefer isinglass for dropping yeast because the sediment remains compacted. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 27, 2019 Share Posted April 27, 2019 4 minutes ago, Beerlust said: I was under the impression it grabs both. It doesn't grab visible hop particles, however aromatic compounds cling to yeast so in theory if you dry hop before adding finings to remove more yeast then you'll strip some aroma as well. A way around this would be to dry hop after using finings. 1 1 Link to comment Share on other sites More sharing options...
Beerlust Posted April 27, 2019 Share Posted April 27, 2019 4 minutes ago, Otto Von Blotto said: It doesn't grab visible hop particles, however aromatic compounds cling to yeast so in theory if you dry hop before adding finings to remove more yeast then you'll strip some aroma as well. A way around this would be to dry hop after using finings. Good point about dry hopping post adding finings to clear the beer. I definitely will not be adding any finings to my Kolsch now then. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 27, 2019 Share Posted April 27, 2019 I'm not entirely sure about it yet. I've sort of done the dry hop post adding finings when I did the keg hop, but the aroma wasn't really any different to me to dry hopping as normal, before the isinglass is added. However, I did use about half the amount of hops I'd normally dry hop with. The other thing to remember is the yeast drops out in the bottles/keg anyway so it wouldn't matter, some of those aromatic compounds will still end up in the sediment. More so in a keg because that sediment isn't disturbed once it settles. Link to comment Share on other sites More sharing options...
Beer Baron Posted April 27, 2019 Share Posted April 27, 2019 12 minutes ago, Beerlust said: I definitely will not be adding any finings to my Kolsch now then. I still haven’t made a Kolsch or even had a taste of one yet. I’d be interested to hear your thoughts when you taste yours Lusty Link to comment Share on other sites More sharing options...
Beerlust Posted April 27, 2019 Share Posted April 27, 2019 (edited) 6 minutes ago, Beer Baron said: I still haven’t made a Kolsch or even had a taste of one yet. I’d be interested to hear your thoughts when you taste yours Lusty I've already made it 4 times before. It's not entirely dissimilar to the Galaxy Pacific Ale thread stuff, it just has a few more twists with the rye malt, Kolsch yeast strain & some Ella hops in the mix. Think Pale Ale, but using an ale strain you can comfortably ferment @ 14-15°C. The Kolsch strains are really cool like that. It's one of my best beers. Cheers, Lusty. Edited April 27, 2019 by Beerlust 2 Link to comment Share on other sites More sharing options...
Pezzza Posted April 28, 2019 Share Posted April 28, 2019 15 hours ago, Otto Von Blotto said: The other thing to remember is the yeast drops out in the bottles/keg anyway so it wouldn't matter, some of those aromatic compounds will still end up in the sediment. More so in a keg because that sediment isn't disturbed once it settles. Funny thing is Kelsey that I have found if you store your bottles upright in refrigerated conditions for a while, you can easily get 90% bottle pour completely free of yeast... especially if you have decent sized glasses and keep pouring... The cold store yeast consolidation develops so much so that I have to add hot water to get the caked yeast off the bottom of the bottle most times... the bottles probably spend a lot of their time only around 20 degC or so anyway... which may help the consolidation on the bottom to begin with. ...unless of course I plug the heating element into the cooling port on the temp controller when things start to get a bit more like Central Queensland summer temps! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 28, 2019 Share Posted April 28, 2019 Yep that's true too, which is why I used to fridge them for up to a week before drinking them. I don't like yeast in my glass, it tends to muddy the flavour to me but also brings out the pants trumpet 1 Link to comment Share on other sites More sharing options...
der kleine Drache Posted June 25, 2019 Share Posted June 25, 2019 Drinking a Bootmaker Toucan (from earlier in the thread) and thinking this is a very, very, very nice brew. Still got 3 cans of Bootmaker and want to do this toucan thing again. Hallertau Blanc in the previous brew was a total winner but I do'nt have any left and I want to use what I have at home. Maybe it can get slightly less bitter. so a bit more volume. Following last recipe closely should be rewarding I think. This is what I currently have in mind: 2 x 1,7kg TC Bootmaker Pale Ale 2 * 0,25 l Mr. Beer Golden LME 1 x 11g Safale US-05 25 liters in the fermenter for 11 days 50 g Mistral hops into the fermenter (cos I got it at home and curiosity). next day cold crash after 2 days gelatine for finings Est. Original Gravity (OG): 1.047 Est. Final Gravity (FG): 1.011 Est. Alcohol By Volume (ABV): 4.75% Any input to the recipe is welcome. BTW, I also got some Barbe Rouge, Columbus, Mosaic, Summit, Mandarina Bavaria, Hüll Melon, Lemondrop and Taiheke. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 25, 2019 Share Posted June 25, 2019 I'd leave the hops in for more than a day before cold crashing. Give them.2-3 days. And I'd probably chuck in a kit yeast as well as the US-05. 1 Link to comment Share on other sites More sharing options...
der kleine Drache Posted June 30, 2019 Share Posted June 30, 2019 I do'nt mind bitter beers but the first one I made can be slightly overwhelming. I really like one but then the bitter beer quota is filled. So I made a toucan but changed it to the following: 1,7kg TC Bootmaker Pale Ale → 500 IBU 1,7kg Coopers Lager → 390 IBU 2 * 0,25 l Golden LME mr beer MJ M44 + original yeast 25 liter 19 °C The plan is still to dry hop with 50g mistral. Might reconsider. that along the way. Link to comment Share on other sites More sharing options...
der kleine Drache Posted September 1, 2019 Share Posted September 1, 2019 Ok the mistral hops are not so impressive. Do'nt really know how to describe them. The toucan is OK but not as good as the last one. Recently I bottled 2 new batches of Bootmaker variations: Slamcreeper Ale 1,7kg TC Bootmaker Pale Ale Pure Light (Mangrove Jack's) 1,5 kg LME 2 * Mr. Beer Golden 0,25 l LME 23 l 1 x 11g Safale US-05 Dry Yeast + original yeast Dry hopped with 40 g Columbus & 30 g Mosaic Inspired by Hop Slam IPA. Smells wonderful and perfect! I've got high hopes. I'm gonna deviate from the Tintin themed labels and go for Muddy Mudskipper from Ren & Stimpy on this one. Amber Ale Mandarina Melon 1,7kg TC Bootmaker Pale Ale 1,5kg TC Malt Extract Amber 0,5 kg DME wheat Muntons 24 l Dry hopped with 20 g Mandarina Bavaria & 80 g Hüll Melon Inspired by Coopers Amber Ale recipe. Not really sure what to expect from the smell and taste. Hüll Melon is a strange and weak hop. My best Amber Ale from a Bootmaker yet was dry hopped with Hallertau Blanc. Very delicious! 1 Link to comment Share on other sites More sharing options...
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