- Reaction score
I can’t think of a worse choice of acids than citric (well maybe Oxalic....),
I'll take citric over hydrocyanic.
I'll take citric over hydrocyanic.
I've heard certain notorious Gemans carried it in handy capsule form, but presumably not in brewing . Das ist Reinheitsgebot nicht.Point, hard to buy Prussic without an EUD, police check, a good gas mask...
That looks a lovely pint. It's only 3.5C and thick, grim, grey drizzle here in sunny Brittany, but I could happily sit on the terrace and drink a pint of that. What recipe did you use, if that's not an impertinent question?View attachment 121551
Just sampling the proper made pale I bottled from dregs that wouldn't fit in the keg. It's only a week old and sat hot outdoors at somewhere around 35 degrees so has carbed up fully.
Impressions? Apart from the tiniest bit acetaldehyde that I dare say will disappear in a couple more days (and you really have to look for it) this beer is a 10/10. I wouldn't be able to pick it wasn't made by someone like Feral if it was bought in some trendy pub. The hop flavour is off the charts, along with a moderate/strong nose of the 10gms centennial hop hash I placed in dry three days from crashing. It's a citrus bomb and funnily enough reminds me of mandarin, that's what I get from Centennial, though there were copious amounts of Cascade and Mosaic for all bittering in the whirlpool
Thanks so much guys, you've really helped a brother out so cheers to you!!
Unheard of here in France, but I've found a couple of recipes online with 5-star ratings so I'll give it a go. I see they they also do a Mosaic IPA, n harm in trying that one, too.Haha, Gold mate
It's actually the Pirate Life pale ale recipe I got from the head brewer just without the Carafa. Pale, carahell, medium crystal, bittering at flameout to 45ibu
By point higher, do you mean up to 5.4 or to 6.3? The first is no worry, the second about three times larger than corrections from mash temps usually specify.Just done making another. Mash pH was 5.3 with 1tsp citric acid. Then after that I checked calibration again my tap water and it had gone out 1 full point higher.. messing around with the samples I found it must have something to so with temperature because placing it into my cold water sample it would start correct while warm from the wort sample and slowly rise a full point higher than it should have. So really who knows exactly where I mashed in but if my assumptions are correct it was 5.3.
Final wort after hops thrown in a cold, I'm choosing to adjust to pH 5 before pitching the yeast. (pH 6 with my meter in it's current state..)
Have reordered some calibration solution along with storage solution and will never measure even remotely warm wort again
Said brew is well and truly underway having been ten days, now, in the fermenter. It doesn't look like @Doctormcbrewdle 's version because I put the Carafa in. As it was for colour, I went with the Carafa Special #3 by Weyermann. It's astonishing what such a small quantity of black malt can do to the colour!! If I make a second batch I'll leave it out, I think. The dry hop charge went in when the wort had cooled to 75C and steeped for 30 minutes before cooling to pitching temperature. Pitched with CML "Five", which is a standard Chico yeast repackaged for a Scottish company. This is instead of the Canadian offering, which, last time I used it, was a bit "eggy".Inspired by Doctormcbrewdle's enthusiasm for Pirate Life Pale Ale, I decidd to have a go, since I'd never heard of it before this thread and the chances of it ever turning up in France are negligible. Found a couple of recipes and with some guidance from the venerable Doc, I've got what I reckon is a pretty good recipe. We'll see.
So, with Pale Ale Malt from Ireland, Carahell from England and Crystal malt from England, Carafa from Germany. Hops from Germany and the U.S. water from France and Yeast from Canada I'm putting together an Aussie interpretation of an American Pale Ale. What could possibly go wrong!