"I think the Free House's reasons for cutting Emersons are valid. However, I disagree with HZ's reason- I thought their main policy was 'no crap on tap'. Clearly Emersons does not fall into that category. "
"I have just made my own DIY cheap-o Stir Plate...have yet to use it for yeast cultivation, but seems to work well on testing it with water etc...
Got most of the parts from ebay for around $20NZ with shipping...easy to assemble. Here is the link I…"
Most/all of the Emerson's range; esp. Bookbinder, Cock n' Bull Fuggles, Mayhem, Keith's Red (Canada), all the pulled ales I tried when I went to the UK, and Greymouth brewed Original and Black. Oh, and Guinness too!
To add to the list: Croucher's PA and Pils; Krombacher; Wadworth 6X; Mussel Inn Golden Goose Dark Horse and Bitter Ass; Hobgoblin; Fuller London Pride; Bob Hudson bitter; and even my own best bitter!
More to the list! Townshend Dinner ale, NTA, Number 9, etc (contender for best brewery in New Zealand?), Harrington's Classy, No.8 Big Smoke, Inver's Pitch Black...
Emerson's, Keith's (the world's best brewery tour), Croucher's
Twisted Hop, the Dux, House Bar, Brewhaus Frings, Hallertau, Galbraiths, Malthouse, Hashigo Zake, Bar Edward.
I am a beer enthusiast and homebrewer who dreams the dream of all homebrewers: to start my own microbrewery and make fine ales.
Sorry Dai, this comment thing seems a bit broken. Half the time my RSS feed doesn't tell me I have a new one, and I've only just noticed your comment from January 15!
Re: Green Bullet - I can detect some flavour from them, even after 60m of boiling, but to be honest, it's not a flavour that screams nasty hop (the vegetal, sharp taste they impart if used any later in the boil), and while it detracts a tad from the "Englishness" of SOB, I do find it pleasant enough and easier on the pocket. I've been playing with Super Alpha recently, also as another economic and easily available bittering-only hop.
I wouldn't use either with an American style beer, as any US clean fermenting yeast will expose the bittering hop flavour more. English yeasts tend to produce more esters, masking and melding with the bittering hop flavours.
Oh, and are you serious about the Londoner in your profile? That beer has MAJOR issues! :) A friend of mine (Brent) knows the brewer and has been meaning to have "that conversation" with the brewer, who Brent claims is probably just too busy to fix it, and when the local punters drink it anyway, why would he? :)
Thanks mate... it's a 38L Brewcraft fermenter with a steel braided hose bungend on the inside of the tap. It fits 12 kilos of malt in it with a LGR of 2.2:1. I lose approximately a degree per hour at the moment. There is a lid for it too with the foam on it. I put it on and leave it for an hour.... Sweet As!
It took about 3 different mash setups to find what is best for me... and this is it! The beers come out as bright as you want with the recirculating mash - it's awesome!
It depends how much malt is in your recipe, so I'll give you a couple of examples...
3.7kg grist (my TTL Clone) I had 85% efficiency.
5kg grist, Ive had 86% (with some very diastatically powerful malt) but most of the time its 82%
6.15kg grist (Dubbel) 80%
8.1kg grist (my IIPA) 78%
9.38kg grist (Mikes Maniacally Mad Mixture of Malted Meal featuring the four C hops) 75%
So, I suppose there are a few factors that affect the efficiency - to me it is the brand of base malt you use and how much you use in the mash.