As title says what about that weather, its shocking.
Also good night last night looking forward to next months meet.
Haha i was wondering who would get there first with a new thread. The suns shining today
Aye some good beers last night
As requested my Mosaic Pale Ale Recipe:
23litres into fermenter
4.75kg Pale Malt
0.75kg Munich Malt
0.25kg Crystal 113EBC
0.14kg Acid Malt
6g Columbus 60min
25g Mosaic 5min
50g Mosaic + 20g Columbus Steep after boil for 25min
30g Mosaic Steep for last 5min
100g Mosaic Dry Hop for 6 days
Yeast US-05
OG 1.049
FG 1.012
150g Glucose for Batch Priming
Thanks for that Conan. Its on the to do list. We'll probably all turn up with Mosaic Pale Ale at the next meeting. ;D
It was great to taste everything. A big range of drinks and i can put faces to names.
For those who want to try the prosecco:
12 litre batch
Aldi Apple Juice (from concentrate) 4.5l
Water 6l
Aldi White Grape & Peach 1.5l
Sugar 1.6kg
4 Tea bags in 400ml Boiled water
3 tsp of Glycerine
Champagne Yeast (8gm or 1 tea spoon)
Primed with 2 tsp of sugar per bottle (700ml wine ones)
OG 1.062 (13th April 2014)
FG 1.002 (7th May 2014)
7.88%
Notes: Tasted nice in the fermenter. Once bottled a few weeks, it didn't taste nice and was tempted to throw it. Somehow it has improved since
ah deadly. I might try a couple of 5 litre batches of the prosecco. How long did you let it ferment for before bottling?
if anybodys interested in doing an orange mead
1 gallon batch
3 1/2 lbs Honey
1 Large orange (cut in eights rind and all)
1 small handful of raisins (25 ish)
1 stick of cinnamon
1 whole clove
optional (a pinch of nutmeg and allspice )( very small )
1 teaspoon of yeast
Balance water to one gallon
Dissolve honey in some warm water and put in carboy
Wash orange well to remove any pesticides and slice in eights
Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water (needs room for foam)
Aerate it
add yeast
leave it alone for a couple of months until it clears and the fruit sinks to the bottom
Quote from: danger_zone on November 16, 2014, 08:30:57 PM
How long did you let it ferment for before bottling?
13th April to 7th May so 3 and a half weeks. I think i left it a bit longer in the hope of it clearing as it looked dark in the fermenter.
I'll try your orange mead soon. Just a couple of questions on it:
What yeast did you use?
How did you aerate it? Was it just a shake of the carboy?
Also, did you rack after a few weeks or did you just leave it as it was with yeast and all until bottling?
Is this a universal recipe, that you just change the fruit to change the flavour?
Sorry for all the questions :-[
i used regular bread yeast for one but it didn't clear too well.the other ones i used either champagne or wine yeast and that cleared it up better
yeah just put the lid on it and shake the hell out of it
its up to yourself really.the original recipe says not to rack and i didn't with the orange but i did every month or so with the other flavours
it is a universal recipe but i left the raisins out and added yeast nutrient on my blueberry and peach versions
Hi Lads
Great night again on Friday night
Brilliant selection of beverages I really liked the wine and the prosecco delighted to see we are getting such a great selection of alcohol !!
Thanks to the lads for putting up there receipts.
I think I will give the prosecco a try for Xmas
Cronan's Pale ale is definitely on the to -do List
roll on the 12th of dec!!!!