Win some hops

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Permalink Reply by JoKing on April 12, 2009 at 1:21pm

I used 2.2lbs of hops in 2 consecutive 20 Litre brews!

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Permalink Reply by Stu McKinlay on April 12, 2009 at 1:24pm

Yeh, the Imperial PKB that I sent up to you used about 560g in 20L... though you'd harldy notice it in a 10% black ale like that.

ps. I am going to give myself the dental enema tonight. My bro was here the last two nights and he is strictly a Guiness man. I tried converting him last week (with Kid Chocolate and Tuatara Pilsner flagons) but he's a stubborn fella and I'm not a TV evangelist. He lives in the south of Scotland and I've not seen him for four years - if I had a year, instead of a month, I could probably do it... Anyway, every time I poured him a Guiness, I topped it up with a part of a second can and then mixed some Guiness with one of my homebrews for me. 2 parts "Curse of the Mamarillo" with 1 part Guiness made for the best combination. It was a like a an American-hopped Kilkenny clone. "At the bar blending" is an under-rated art and it's loads of fun.

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Permalink Reply by JoKing on April 12, 2009 at 1:27pm

I noticed it - and loved it. I need to get some of that pale chocolate... it has a supreme chocolate flavour. That brew was all about the hops... it was awesome.

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Permalink Reply by JoKing on April 12, 2009 at 1:58pm

I seriosly hope that the dental nurse is kind to you. I had a visit the other night and was lucky enough to merely get a green staining on teeth. You should smell your urine afterwards... it follows through: just like a good curry does.

I love that Name: Marmarillo - I wish I had come up with it first.

I would like to know how the 1469 turned out in that beer, specifically how it has left the hop flavour. I'm using it in my "Murphy's Bastard Child": a 1 Litre Starter. What would you recommend as the ideal fermentation temperature with that yeast? I have used it only once, at 21 degrees - and was suprised how neutral the beer turned out. Having said that - it was only 1.044.

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Permalink Reply by Stu McKinlay on April 12, 2009 at 2:03pm

Yeh, it is a nicely balanced yeast. Lets both sides shine. My beer is a shade sweet, I mashed a little too high, but I do like the yeast. Depends what you want from the yeast but around 20-22 is usually a good spot for these yeasts. If you want to keep it a little cleaner I'm sure you can drop it a little - I know that it isn't as good a flocc'er as the stats say so I'm sure it could probably sneak in a little under 20.

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