British Brewer

On Tap (21st Dec 2009)

Nothing new in the fermenter this week but a couple of new brews are on deck (some Guinness for a friend, and a Wadworth 6x clone (the topic of a post later this week) waiting for a fermenter to become available.  Still nothing ready to drink, the Best Bitter still has another week to go before its ready but lots activity in the workshop so time for an “On Tap” update.

Primary

• Lord Fatbottom Ale (24 days) – fermentation is still going strong. Will be moving to a secondary this weekend

Secondary

• Abbots Special Ale (5 days) – this is my first attempt at a Greene King Abbot Ale clone. The final attenuation % of the yeast was under the minimum, so disappointed. Aroma was not what I wanted either, it tasted okay but not a Green King. Back to the drawing board with this one.  Will be destined for the keg around Christmas
• American Style IPA (3 days) – nice hoppy IPA, not quite an Imperial but its close. FG was on the money as was taste and aroma, its destined for the bottle this weekend and I am looking forward to cracking these open around my birthday
• Chiswick ESB (2 days) – version 1.0 of my Fullers ESB clone I covered in an earlier post. FG, colour and aroma were on the money, I am quietly optimistic this recipe is going to work and be the first to get promoted to the permanent recipes page.

Bottle Conditioning

• Dogfish Head 90 min IPA clone – (1 month) 2 months to go
• Kentish Best Bitter (10 days) – Should be ready to try by christmas, but could definitely do with some aging.

Drinking

• Nothing 🙁 except for some red wine of course and some delicious 120 Minute IPA to warm the cockles on such a snowy day.

On Tap (13th Dec 2009)

Been busy this week.  Lots of new equipment arrived. It appears that the creation of this blog has peaked the interest of a few friends who have taken a fancy to my brews leaving my cellar empty of bottles so I need to increase production so I get to drink some to.  Thanks to all my founding customers for giving real ale a chance and trusting this novice to deliver your christmas presents and party beverages.  I am truly honored and thank you as does my liver for emptying my cellar.  As I produce new brews and recipes I will be sure to tap you on the shoulder for some taste testing and feedback (no charge) 🙂

This week saw 2 new brews enter the kettle so time for an “On Tap” update.

Primary

• Abbots Special Ale (8 days) – this is my first attempt at a Greene King Abbot Ale clone. Nearing the end of the Primary Fermentation stage
• Lord Fatbottom Ale (16 days) – cannot believe the fermentation is still going strong
• American Style IPA (2 days) – nice hoppy IPA, not quite an Imperial but its close. Will be the topic of a future recipe
• Chiswick ESB (1 day) – version 1.0 of my Fullers ESB clone I covered in an earlier post. I live in hope.

Secondary

• Nothing right now, waiting the for Abbot and Fatbottom to finish.

Bottle Conditioning

• Dogfish Head 90 min IPA clone – (3 weeks) 9 weeks to go
• Kentish Best Bitter (3 days) – I put half in a cask to condition (for me) and the other half in a case.  The contents of the case has all been pre-ordered and some are destined for family gifts ( 😉 dad).

Drinking

• Finished the ESB and sold the last Old Ale so I am dry, all out, ahhhh 🙁
• Time to go down to Blanchards and get some Dogfish Head 90 Min IPA 🙂

On Tap (6th Dec 2009)

A lot of activity in the workshop this week. Time for an “On Tap” update.

Primary

• Abbots Special Ale (1 day) – this is my first attempt at a Greene King Abbot Ale clone
• Lord Fatbottom Ale (9 days) – cannot believe the fermentation is still going strong, its going to be a strong brew

Secondary

• Kentish Best Bitter (3 days)

Bottle Conditioning

• Dogfish Head 90 min IPA clone (dry hopped in the secondary for 7 days, cold conditioned in fermenter for 7 days and then bottled for 3 months) – now 2 weeks in the bottle and I tried the test bottle to see if the priming sugar had worked. It had 🙂 The flavour was getting their but this beauty is going to definitely need at least 3 months to bring out the malt, the hop flavour is very prominent

Drinking

• British ESB in the keg (stored at 55°) served using BeerGas system
• Old Ale in the bottle (1 month in the secondary, 1 1/2 months bottle conditioned) only 5 left 🙁

On Tap (28th Nov 2009)

Completed two new brews this week. Time for an “On Tap” update.

Primary

• Kentish Best Bitter (3 days)
• Lord Fatbottom Ale (1 day)

Nothing in the Secondary

Bottle Conditioning

• Dogfish Head 90 min IPA clone (dry hopped in the secondary for 7 days, cold conditioned in fermenter for 2 months, 1 week in the bottle, expect to drink in February 2010)

Drinking

• British ESB in the keg (stored at 55°) served using BeerGas system
• Old Ale in the bottle (1 month in the secondary, 1 month bottle conditioned, can last up to 1 year in the bottle but that just won’t happen)

Why I brew…

So my wife suggested I start a blog. Of course it helps having a wife who runs her own digital media agency helping companies and artists get their message online. Her company is called B4South case anyone needs some work done. She comes highly recommended.

I spend a good amount of time brewing, researching recipes and ingredients, drinking the fruits of my labor, and spreading the word about the joys of brewing ale that she thought it was a great idea if I spent time writing about it also.  So here goes. I intend to share recipes, techniques, successes and disasters, resources, and suppliers. I look forward to sharing my love of all things hops, yeast and malt.  For more on my reasonings check the about page.

Right now I have nothing in the primary (but ingredients are on order), London style ESB in the secondary, and a 90 minute IPA cold conditioning for a few months (influenced heavily by the awesome Dogfish Head 90 minute IPA).  I have Old Ale in the bottle and some stout in the keg.