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.
Let's Brew - 1880 Strangman Single Stout
44 minutes ago
9 comments:
Looks delicious! Loving the tagline too. ;)
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.
That looks like an Antipodean version of Lees Grip Glass. Or you hand was shaking!
What temp are you pitching and what temp are you fermenting at?
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.
Tandleman, the pint was a standard arcroc tulip pint glass. The angle of the shot did seem to distort it.
many thanks!
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.
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.
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