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Beer - Redux

Moderator: Haggisboy

TheBadger
Posts: 20
Joined: Tue Feb 12, 2013 6:39 am

Beer - Redux

#11

Post by TheBadger » Wed May 15, 2013 10:11 am

That's a good idea about the converted keg. I work at a craft beer bar, so could probably source one reasonably easily. We're using gas, and also use a converted 'chilly bin' with a tap and false bottom as a mash tun. Sounds like we're actually using a fairly similar set up. Just drinking our home brewed coconut milk stout now. Not bloody bad.

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Haggisboy
Posts: 179
Joined: Mon Jan 14, 2013 1:24 pm
Location: Glasgow

Beer - Redux

#12

Post by Haggisboy » Wed May 15, 2013 10:34 am

Cool, if you can get one of the American Sanke kegs, it would be even bigger at 15 Gallons (c.60L) I think.

We did a coconut and vanilla stout (no lactose) it was too coco-nutty but aged well.

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scotty9
Posts: 158
Joined: Mon Jan 28, 2013 10:17 am
Location: UK

Beer - Redux

#13

Post by scotty9 » Wed May 15, 2013 12:02 pm

What I really like about this thread is that I know both of you and can hopefully haggle a beer when we next meet :p :D

TheBadger
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Joined: Tue Feb 12, 2013 6:39 am

Beer - Redux

#14

Post by TheBadger » Wed May 15, 2013 10:02 pm

Interesting to hear it was too 'coconutty'. What method did you use to impart the coconut flavour? Ours have typically been slightly under 'coconutted'. I've found that the coconut flavour, much like hop oils, fades with time as ours had a much stronger coconut flavour when bottled than when drunk. Think we'll give the lactose a miss for the next few stouts though.

Scott - It was a bugger we didn't really have anything ready for you when you stayed! The fridge is completely packed now!

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Haggisboy
Posts: 179
Joined: Mon Jan 14, 2013 1:24 pm
Location: Glasgow

Beer - Redux

#15

Post by Haggisboy » Thu May 16, 2013 7:47 am

Coconut was added to the boil, and then roasted coconut (far too much) was added to secondary. One of the group wanted twice as much coconut, but it was stealthily halved. What was nasty though was a few fugitive pieces of coconut made it into the bottles and looked like toenail clippings.....

It has aged nicely though.

Scott you are welcome to a beer next time I see you.

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Hamish
Posts: 76
Joined: Wed Jan 09, 2013 10:24 pm
Location: Near Inverness in the same way London isn't.
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#16

Post by Hamish » Thu May 16, 2013 8:53 am

Stop it..... beer torture. May have to set up micro-brewery........ :cool:
Image
       
In Verbo Tuo Laxabo Rete

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Haggisboy
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Location: Glasgow

Beer - Redux

#17

Post by Haggisboy » Thu May 16, 2013 8:58 am

Hamish...I am in!

TheBadger
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Beer - Redux

#18

Post by TheBadger » Fri May 17, 2013 12:10 am

Hamish wrote:Stop it..... beer torture. May have to set up micro-brewery........ :cool:
NZ Scotland collaboration brew?

TheBadger
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Beer - Redux

#19

Post by TheBadger » Mon May 20, 2013 9:41 pm

Well I've just put down what I'm calling an English Breakfast Bitter. It's basically a Best Bitter with a lb of marmalade added to the primary.

Brewing is going to go through the roof in the next little while. We have about 100kg of grain coming in, so will be able to rack things out at will.

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Haggisboy
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Location: Glasgow

Beer - Redux

#20

Post by Haggisboy » Fri May 24, 2013 3:23 pm

Interesting concept. let me know how it works out. We did a Wit beer last summer with Lime marmalade, fresh limes and coriander, was pretty good.

100kg of grain, quality. You planning on starting your own "mouse year"?

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