OVER FIZZ

now all my lachouffes are way overly fizzy. dunno how it has happened, in that they were fine earlier, but the longer in the bottle, the more fizzy they've become. annoying, cos they dredge the yeast from the bottom spoiling the beer. barely manage to get half a bottle drinkable from them.



that said, i had an 8.4 last night that was beautiful. many of them have been overly fizzy too, so something must have been done right

Peculierly bottled... 20.9

Saturday night, 20.9.08, mostly 500ml bottles, i think there was about 2 or 3 x 750's and maybe 5 stubbies...


also, attempted to sample the most recent Lachouffe, lost the bottle to champagne overflow. either still a bit young, or thats how its gonna be, damnit all. i guess its the risk you run with the heavily sugar'd high alcohol content brews. in future i will prime with less sugar and hope the residuals in the pre-bottled beer will be enough. either that, or i pulled the plug on the brewing process too soon? but considering it sat for over 2 weeks and well and truly appeared to be done..? i dont know.

Theakston's a bit Peculier

Bought the makings of a Theakstons Old Peculier clone... put it down this night.

1.8kg Munton's Scottish Heavy Ale
882g soft brown sugar
500g dark unhopped spraymalt (dry)
412g Dextrose
18g fuggles hops
Safale yeast

calculates out to a 7 percenter...

for priming bottles, will use blackstrap molasses, 100g with water to 300ml. then leave for a good while before sampling...

bottled, finally. 28.8

last night, usual couple hours, only had 32 caps left, so had to do all the 750s i could, and did 3 Grolsche poptops, and the 2 330s were Fischer d'Alsace botts.

22 x 500ml
12 x 750ml
2 x 330ml
1 x 640ml

la chouffe!

pretty much forgotten about this, but i think it'll be about ready to bottle... must do it either tonight or tomorrow night, or have to leave til sunday or monday...

was a slow one to get going, hope its gonna be okay...

Lachouffe, strike 2

trying this one again. put down on Saturday night in record time, less than it took Sonic Youth's Sister LP to play.

Munton's Premium Pilsner,
blackrock light malt
light unhopped dried malt, 500g
900g dextrose
8g Saaz hops pellets (all i had left...)
Saflager yeast.

weirdly tho, it hasnt started bubbling yet. either that or the seal on the top of the barrel isnt up to it. same recipe as last time, except that i used a light dried malt and a tin of light, instead of two tins, and less hops cos this was the last.

tasty...

Lachouffe is still really good.
John came over and had a tasting a couple fridays back. he liked that best too. the rest are all a bit so so.

oh, and the stout is pretty good now.

must get another Lachouffe down soon.

Lachouffe, first taste...

one word. De-fucking-licious.

i'm SO gonna make another batch of this one. its turned out like one of the better LaTrappe's, maybe the Blonde or the Tripel even. its got a really good mouth feel, taste, effervescence, body. and its only just 4 weeks old... wicked...

fastest stout in the east... 15.6

well! put down tuesday, and by saturday it'd stopped bubbling. very fast to start tho, plus double the yeast, and not a huge amount of sugars, so.. anyway, bottled last night, 15/6 into all 500ml bottles (including all my nice Renaissance bottles), except for 6 x 330ml and 3 x 640ml bottles...

Swtchbrewskr's Oatmeal Stout

Put down last night...

1.7kg Coopers Stout Kit
300g Chocolate Malt
150g Black Malt
250g Rolled Oats
1kg Dextrose
15g Saaz Hops pellets
Muntons Premium Yeast
Coopers kit yeast...

First time trying with mixed yeast strains, wonder how it'll turn out. first time i've not followed anyone elses recipe...
bubbling away nicely already at 22 degrees... bottling...?
and according to the Brewcraft Calculator, this will only be about a 5.7% beer... i shoulda gotten a light malt extract to boost it... too late now i guess.