South Dublin Brewers - Next Meet - Thursday, 23rd February

[Bubbles]

Hi all,

More tasting and talking on Thursday, 23rd February.

Please sign up below if attending so that we have an idea of numbers and seating.

Thanks,
Bubbles.

[Bubbles]

1. Bubbles - American Amber, Dark Rye Saison

[molc]

1. Bubbles - American Amber, Dark Rye Saison
2. Molc - American Amber, Lambic

[dukeellington]

1. Bubbles - American Amber, Dark Rye Saison
2. Molc - American Amber, Lambic
3. DukeEllington - IPA

[guest1906]

Last night I realised I brought the wrong berry cider to last tasting session last month and that was not the one I entered in the competition thank good, I don't yet if I'll be attending this months meet.

[CC]

1. Bubbles - American Amber, Dark Rye Saison
2. Molc - American Amber, Lambic
3. DukeEllington - IPA
4.cc- Dusseldorf Altbier, Pale Ale

[Leann ull]

Altbier ah ya brat beat me to it

[Shanna]

1. Bubbles - American Amber, Dark Rye Saison
2. Molc - American Amber, Lambic
3. DukeEllington - IPA
4.cc- Dusseldorf Altbier, Pale Ale
5. Shanna - American Amber Ale, Belgian Wit Bier & Non kilner bottles of Oatmeal stout

[CC]

yeah maybe not so much on the altbier front ch....
cracked a bottle last night and while the flavours are amazing its as flat as a pancake...

it was racked and lagered for 30d at 2.5c
then i racked it again and added 1 pack rehydrated us05 and bottled into individually primed bottles with 0.5tsp sucrose (i was worried about overmixing in bottling bucket, oxidising etc,and i've had no issues with this method of priming before)
i'd read that it should be bottle conditioned at cellar temps so its in the garage at about 9c at the moment.
its been 9days and its not carbed at all

so lagering afficionados....should i :
1) chill the flip out and give it more time cos its a slow brewed beer and everything will be fine
2) rouse the yeast and raise the temp to kick off some fizzy fizzy

[Leann ull]

It won't carb at 9 degrees, it needs to be warmer, bring them inside for a week.
Other option is to use cbc1 instead of 05, flavour neutral, I use it for barrel beers/ciders

[Shanna]

It won't carb at 9 degrees, it needs to be warmer, bring them inside for a week.
Other option is to use cbc1 instead of 05, flavour neutral, I use it for barrel beers/ciders

Is the cbc1 yeast for bottle conditioning cider? If so can one batch prime as normal?

Shanna

[pob]

CBC-1

From reading, it's more a beer yeast, it eats the simple sugars (e.g. dextrose) & leaves the more complex ones alone. Ideal for big/barrel beers where you don't want any changes to flavour.

It may continue working through the cider's sugars, not sure. (Have yet to use it in either)

[Leann ull]

I was only thinking of the folks that bottle big beers can you not keg Shanna?
Correction I only used it once on barrel aged cider and have yet to taste it, but on beer like all conditioning in bottles it worked well.

[Shanna]

I was only thinking of the folks that bottle big beers can you not keg Shanna?
Correction I only used it once on barrel aged cider and have yet to taste it, but on beer like all conditioning in bottles it worked well.

Have options to do both. This year going to store the cider in kegs & leave for at least another year before bottling next year. Still have cider from previous group buys to get through.

Shanna

[CC]

CBC-1 was my first choice alright but was sold out when I ordered... chose 05 cos I thought it'd be the next most flavour neutral option...
Right I'll get those bottles indoors and hopefully we'll have lift off

Thanks lads