Saturday, November 29, 2008

O.S.B.


O-Street Bitter , 3.8%abv , English pale malt with a touch of crystal, English Fuggels in the kettle and New Zealand Styrian Goldings at flameout, S-04 yeast. Perfect.

See its not all whinging.


9 comments:

Greig McGill said...

Looks delicious! Loving the tagline too. ;)

Matt said...

Lovely,

Can I pry out how more hopping info? Recently my bog standard bitters have been overpowered by hops and have become a bit one dimensional. Trying to achieve a nice hop aroma/flavor without the beer becoming one dimensional. This is an area I struggle with. Not surprisingly the issue is most noticeable in my sub 4% beers.

Tandleman said...

That looks like an Antipodean version of Lees Grip Glass. Or you hand was shaking!

Artist formerly known as Wurst said...

What temp are you pitching and what temp are you fermenting at?

Kieran Haslett-Moore said...

Hopping regime (for a 19 lire batch, I brew in 45ish litre batches but boiled in 3 kettles)

46g Fuggels at 60min
100g NZ Styrians at flameout

90 minute boil.

Fermentation is in 19 litre corny kegs, s-04 pitched at 22c fermented at 18-20 for 7 days then raised (with an electric blanket) to 22c for 4 days. Beer was then primed with a handful of white sugar and fined with a pinch of agar.

Kieran Haslett-Moore said...

Tandleman, the pint was a standard arcroc tulip pint glass. The angle of the shot did seem to distort it.

Matt said...

many thanks!

Artist formerly known as Wurst said...

Do you have an analysis of your water source? Hard, soft? Mineral additions? The big ones are enough calcium and sulfates. It's also important to have your bicarbonate under control.

Kieran Haslett-Moore said...

Wellington water comes from several different reservoirs and treatment plants so its hard to have an exact analysis but its generally soft, I leave it untreated.