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Imp Ale
How goes it peoples?
Brewday!! :o)
Called this one Imp Ale as I tripped whilst setting up this morning and when I put my hand out to steady myself, it came down with force right next to the probe from the thermometer .. could have been nasty!
Last couple of brews I've had a problem getting a good cold break .. no idea why, haven't changed anything!
Batch Size: 24.00 L
Estimated OG: 1.076 SG
Estimated Color: 15.7 EBC
Estimated IBU: 74.5 IBU
6.00 kg Pale Malt
1.00 kg Munich Malt
0.50 kg Wheat Malt
50.00 g Nelson Sauvin [11.30 %] (60 min)
30.00 g Williamette [6.70 %] (60 min)
30.00 g Nelson Sauvin [11.30 %]
30.00 g Williamette [6.70 %] (0 min) (Aroma)
Irish Moss (Boil 15.0 min)
0.30 kg Palm Sugar (boiled separately and added when boil over)
SafAle S-04
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Responses
Posted 1 year ago by Member
Hmmm .. someone has stolen the edge of my pics. Is there a Humphrey about?
:o)
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Admin
Great pictures. They look amazing in close up. I might have to steal that idea next time I'm brewing. Looks like it will be next weekend.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Admin
Interesting recipe too by the way, should turn out nice I reckon.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Moderator
Claasy as per norm.
Should be brewing next weekend. Im gonna double brew, 1 for a keg and 1 for 45 bottles!
What flavour will the palm sugar bring? Is it something that you've done before Tony?
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
Thanks folks!
I've got a digital SLR camera which allows me to get exactly what I want in the frame, great for close-ups!
I've only ever used sugar once before - and that was palm sugar too .. I used it in the Christmas brew last year. It gave a kind of... hmm, difficult to explain... sort of a 'fullness'. The palm sugar is like toffee, nice deep colour too ... it's like using crystal malt without that annoying 'cloying' taste. I'm not doing too well at explaining this am I?
I'm looking forward to those NS flavors, smelled amazing!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Good pictures Tony...
Looks like it was a weekend for home brews. I managed to get one done this weekend as well now waiting for it to cool down as i don't have a wort chiller just yet. Then wait for a couple of weeks to see what happens as it was a bit of chuck it in a see brew.
But i reckon they're the ones that turn out surprisingly good...
Neil
Posted 1 year ago by Member
You're right there BM ... what did you end up with?
Any pics?
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Unfortunately no pictures...
I was cooking tea as well as making my home brew yesterday. So taking pictures as well would have finished me off.
I basically followed the receipe you came up with in a previous posting. Although i didn't use a full KG of the DME probably around 850g. It was basically throw it in see what happens brew. It did smell and look lovely though.
It's now bubbling away nicely in my kitchen.
I added corriander seeds crushed and some irish moss. Although i know the moss does not add any flavour. Does it act like a coagulant and suck up all the proteins in your brew? Therefore, make the brew all clear?
Posted 1 year ago by Member
Must have been someone else's recipe BM, I don't think I've ever used DME .. hope it comes out well though! :o)
Yes, the Irish Moss is a natural gelatin type thing, it will grab all the proteins by their nuts and drag them to the bottom :o)
To be honest (and I think someone else may have said this a while back) I've never tried a brew without the moss ... well, not for more years than I care to remember. I just hope that its doing what its supposed to be doing!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Admin
Hi Neil, did you add the Irish Moss to the boil?
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Just wondering too, when to add the irish moss?
Posted 1 year ago by Moderator
Irish moss is typically added in the last 10-15mins of the boil.
Ta,
Nath
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Admin
Personally I never used it until I started doing AG brewing and always had crystal clear beer when brewing extract without Irish moss.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Admin
By the way Tony, was your camera expensive as the sharpness of the photo's is great?
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Hi Greg
It's a Canon EOS 400 I think (christ you'd think I'd remember) and when I bought it, it was about £500 with the lens. It's only 10 megapixel and had been superseded several times, so for that price you could now get an even better one.
Most people don't realise but with digital SLR camers, the image isn't 'finished'. It needs to be put through the 'unsharp mask' filter in something like photoshop. I see so many pics where this hasn't been done. A 'normal' digital pic doesn't need this, but if ou can get a copy of photoshop or photoshop elements, it may be worth trying it. If you do - let me know and I'll send you the optimum settings for the filter.
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Admin
Cheers Tony.
I use photoshop and would give it a go. I must admit I'm not expert on that software but I'm learning my way round.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Try these settings:
Amount 90%
Radius: 2
Threshold: 4
Those are my own default settings and depending on the image, my adjust them slightly. Remember that they are for SLR images so you may have to tone it down a little. Sometimes I'll up the contrast on a pic that looks a little flat too. Have a go and let me know what you think.
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Not sure whether you'll get this as it appears i cannot post on here at the moment...
Greg in answer to your question i did use the Irish Moss. I put 1 tsp in my brew 15 minutes from the end of the boil. I will see what difference it makes when i stick in the SFV.
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