To be able to cope with the thirst of the Old Gits, when the 2nd orchard Road Beer festival is held, I have had to ramp up beer production. I am making clones of well loved commercial beers that are available today or have been available in the past. However, I am not going to publish their names. That will be something for the festival.
I dissolved 3250 grams of dried malt extract in 10 litres of water at 40C then topped up with a further 10 litres of water. When this mixture started to boil I added 51 grams of challenger hops. After a further 80 minutes of boil I added 17 grams of styrian golding hops and 3 grams of Irish moss. The wort was then allowed to continue boiling for a further 10 minutes. The boiler was then turned and the wort allowed to cool for 30 minutes when a further 10 grams of styrian hops was added. After a further hour the wort was run off into a sterilised fermentation vessel which contained 4 litres of fridge cold bottled water. The wort was then topped up to 20 litres of cold water and the gravity checked. This turned out to be a little higher than desired so I added a further 1 litre of water. This then gave an Original Gravity of about 1.046 and all was well with the world. The yeast was then pitched. This latest brew was mostly free from the influence of goblins. A check this morning revealed that the brew was bubbling away quite vigorously. So I declare another successful brew is on the way.
What sort of a difference to the taste of a brew do things like temperature, bubliness (this sort of thing - http://www.wesureservegoodbeer.com/pouring_the_perfect_pint.cfm) make?
ReplyDeleteIn your opinion for example, does a Fosters that is a bit more gassy taste better or worse? Can things like this change your opinion of a pub, or is a Carling the same wherever you go?