Was Treacle mentioned? I know on some brew softwares does not list Treacle, as such on their drop down inventory. My recipes use Treacle but is listed as Molasses. Great job, as always!
I did not see a black treacle listed in a winner. Molasses is similar (unsulphured). I thought I would see alot of invert sugar (the word escaped me in the video but I now remember it). I'll ask Peter Symons if this is traditional.
Would be great if you could show us waht salts you add to acheive your water. We all have different sitauations but always helpful to see the tools used,.
To add a historical perspective of Old Ale visit the blog Shut Up About Barclay Perkins by Ron Pattinson. He has collected a lot of data from brewery logbooks and other records.
Love your videos. I would love to see some stats on brewer's who've used recipes and their results. Do you track that in any way? If so, I got a (not so strong) silver with your Cali. Common recipe.
Yes I do! Check the bottom of the Brewfather recipes in the notes for the pedigree. Mind sharing which competition and when you medaled with the cali common?
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One of my favorite styles, can't wait to brew this one
Thx for video. it's helpful to make new recipes
Been waiting for this one, thank you sir!
My pleasure!
Was Treacle mentioned? I know on some brew softwares does not list Treacle, as such on their drop down inventory. My recipes use Treacle but is listed as Molasses.
Great job, as always!
I did not see a black treacle listed in a winner. Molasses is similar (unsulphured). I thought I would see alot of invert sugar (the word escaped me in the video but I now remember it). I'll ask Peter Symons if this is traditional.
Would be great if you could show us waht salts you add to acheive your water. We all have different sitauations but always helpful to see the tools used,.
I use kosher salt, gypsum, calcium chloride, baking soda, and Epsom salt. Sometimes slaked like and chalk
Any thoughts on adding a little Brett? or aging on wood?
I'd totally try the new dry brett from fermentis in secondary or bottling. Watch carbonation!
It would be interesting to see a series where you review the beers you've brewed - maybe an idea for future content. :)
I may do that when I get through the styles
Fermentation temp is 19-20°c approximately
Thank you sir. Your recipe is one of the 28.
To add a historical perspective of Old Ale visit the blog Shut Up About Barclay Perkins by Ron Pattinson. He has collected a lot of data from brewery logbooks and other records.
Love your videos. I would love to see some stats on brewer's who've used recipes and their results. Do you track that in any way? If so, I got a (not so strong) silver with your Cali. Common recipe.
Yes I do! Check the bottom of the Brewfather recipes in the notes for the pedigree. Mind sharing which competition and when you medaled with the cali common?
I got a silver at Peak to Peak ProAm on the 9th. Thank you! :) @@MeanBrews
you and I have very similar minds. I have a brett beer named "Unladen Swallow" which is my favorite beer name of all time. Congrats btw!
Yes, but African or European?@@MeanBrews
Ha! It's a Brett beer so definitely european
Great content as always. If you are taking style requests, i love a good maibock but i have yet to come up with a really good homebrew recipe.
you're in luck! th-cam.com/video/UqIDHZOgfzE/w-d-xo.html
Wow, an excellent analysis of "flights", but you must agree that classics are always in price, and an oxidized old man is for an amateur)))
Thanks! I think this style benefits from some age and oxidation for sure. it can get a vineous character that is not achieved otherwise.