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 Recent News
Unless you are a new vistor you will have noticed we have
a new layout, this is basically to clean things up a bit,
making it easier for the viewer. I hope you like the new
changes
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View Kit
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Ye Olde English Bitter
by Big Bad Bear
@ 29, Jan 2005 |
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Followed TCB instructions but used a
White Labs Klassic Ale yeast(platinum
series WLP033) in a starter.Fermented at
22 degrees for 6 days then racked to
glass for 3 months.Very much like a trad
bitter of the motherland.Kept the temp
and carbonation low in the keg to keep
with the style. Lots of malt and
mouthfeel with hints of diacetyl and a
roasty caramel aftertaste.Will use some
oak chips in the next batch to help
bring in some traditional cask
taste.Cheers.
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Fun kit
by Chucky
@ 29, Jan 2005 |
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Pack included hopped liquid malt, grain,
aroma hops and a Safale yeast. I
followed the included instructions for
the one hour boil, and used WLP-051 (Cal
5) yeast. Temps were a little high at
23-24 C. Gravities were 1041 to 1008.
This tasted pretty good after 6 days in
the keg, and hit its straps at 2 weeks
(didn't last much longer). This was
great fun to make and a nice flavoursome
end result. Cooling the wort was a pain;
I'll have water in the fridge ready for
the next one.
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