Im currently in North Yorkshire & have had a pint or 6 of Black Sheep & Theakestons & the York Brewery traditional ales. All excellent examples of English real ale IMO. Theyre all fairly locally brewed & definately fresh due to good turn over. They are all very drinkable & all got more taste &...
Im from Yorkshire too mate. And "them wer't days" has never been truer. Back in the day, the beers were better made, however, they had to be managed properly to get the best out of them. Folk would travel for miles to drink Tetleys in the Gaping Goose in Garforth or Ye olde three tuns in Thirsk...
A clone of Cannon fire by rocket Man on thehotpepper.
7 Pod yellows
Blood Orange - skin grated & added
Ferment for 90 days
This is a hot sauce with a lovely fruity/carribean flavour to it. My version is called Devils breath.
Sam Smiths Taddy porter is hard to beat. Its got the right body, colour & lovely taste that a porter should have IMHO. Smiths also open top ferment all their beers in Yorkshire squares - pretty darn neat..
1.094 / 1.020
Its a Nogne 100 clone with a boat load of fresh galaxy hops that were kindly donated to the newley formed Hobart Brewers. It was dry hopped with galaxy pellets. It tasted nice for an uncarbonated & fresh BW, which is hopefully going to be even better after ageing.
I brewed an AG BW on 22 March. It made FG on 1st April. I then racked it into the secondary & dry hopped it.
Q; would I be better off to bottle it after 7-10days & let it condition, or leave it in the secondary for an extended period, say 30+ days & then bottle it.
any advice will be...
I just took another reading - 24 hrs after the previous.
Refrac = 12 Brix
Hydrometer = 1.022
The calculator shows 1.019.
like you i believe the hydrometer. The calculator is alot closer today..Not sure why, all conditions are the same...