awesome info thanks for sharing everyone. I ordered 1968 and will give it a shot.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
1968....any temp tips?
I Pitch 63°, ferment 66°, finish 70°.
I'd use a different yeast, but other than that it looks good.Such as? I've used wlp02 in similar esb.
Ken, WY1968 (Fullers) is awful hard to beat. And personally, I don't use biscuit with MO - I think MO is toasty enough. I know some brewers do use both, though. I'm sure it'll be good.Good to know. Never tried 1968. I hear you on the biscuit. Done it without, considered using a touch to see. It's avangard Maris and it's not as toasty as the floor malted Maris I used most of my previous beers.
Amanda, you echoed my own thoughts! But I have mixed feelings...if you need to be a trained taster to detect the difference, does the difference really matter? I don't know.
I don't know either, especially since no information was given about the tasters (like they are in the AHA REF articles).
My concern is tasters like this...i've seen people i know drink a beer with crap tons of diacetyl and say "mmm, buttery malt flavor", while i'm like "puke, this is horrible"....being used in a controlled experiment.
Either way, I'm won't change my starter-makin' ways!
I don't know. A beer can have significant off flavors of things like diacetyl and acetaldehyde and many drinkers don't necessarily notice i've found. If you're just use to throwing the beer down your throat you may or may not notice flavor differences so much. Before I started brewing I really liked a local brewery here. Once I started selectively evaluating what a beer actually tasted like I noticed many off flavors in those beers I used to enjoy. I think there is a difference between just throwing them back (even though you enjoy the 'overall' flavor) and actually paying attention to the individual components of the beer.Did these tasters have any sort of sensory training?
I have found significant differences in my own beer between making starters and direct pitching, so much so in fact that I will not make a beer if I don't have time for a starter.
When you say that only 9 of 20 could correctly identify something that I have identified in my own beer as a significant set of flaws (as well as other brewer's beers), it makes me wonder about the quality of their sensory analysis. For instance, could these people pick out a spiked beer from a triangle test, say if it was spiked with vodka or artificial butter?
Amanda, you echoed my own thoughts! But I have mixed feelings...if you need to be a trained taster to detect the difference, does the difference really matter? I don't know. I agree with you that my beers seems much better to me when I make a starter. even when I've been pitching smack packs directly to the 2.5 gal. batches I've been making I still don't get the results I do when I use a starter. But I've never actually done a triangle to confirm my tastings.
No ticks in vt?I'll keep my eye open in RI. I'm pretty sure I've gotten mine in Mass in the past.My brother who works at the Abbey says they are shipping out of state now. If I remember correctly its in most New England states, NY and maybe California and D.C. I wonder if Jonathan, Eric and Darkside are seeing this in VT, RI, and NH.I'm going to add a Spencer Abbey Ale.
Very nice. Are they ever gonna produce enough to ship out of the area ? Dying to try it at some point.
I haven't seen it in a store here in VT yet. Someone brought a bottle to homebrew club last month so I tasted some. I'm pretty sure they got it in MA though.
Western MA is a lovely region in ways. if you can avoid the ticks and tornadoes it's a nice place for a camping trip. Plus you are close to VT which is even nicer and (mostly) without tornadoes.
plenty of ticks, fewer tornadoes.
There could be another reason for the low pH. I've had a similar response from an English brewer using Crisp Amber malt. The maltster calls it a 'roast' malt. But, when the brewer planned the brew with Bru'n Water, he assumed it was a crystal malt. He measured pH and found the mash was a couple tenths low. When he went back and entered the amber malt as a 'roast' malt, the pH prediction was almost perfect.I suspect there is some acidulated Impact not reasonably accounted for Martin. It's the second time I've run into this , and I'm not so surprised this time. Your software is dead on most of the time. It's these anomalies with base malts that are processed differently that throw things out of wack. Once you know what you are dealing with its rectifiable.
I guess its possible that this Red malt may have a similar response. Try it as a roast malt and see if the prediction is closer to your observation.
Ha! True. But yeah, could care less either way...it's all about the performance.That's good. You wouldn't want all that weight on solid copperIs that copper on the legs?
From the Northern Brewer site, Question and Answer section:
"The copper pieces on the Bru Burner are copper plated, not painted"
So not solid copper but not painted either. Either way, its a think of beauty.
Shoot, if it was solid copper the scrap metal guys would strip it before the water came to a boil.