Rossco Get's His Wrists Slapped.

[colinw]

Good heavens, they are shooting themselves in the foot if they are shipping Windsor with extract kits.

Windsor exhibits low flocculation and attenuation, and is a tricky ******* to get to fully attenuate a beer, but has a lovely ester profile if it does. It also tends to get a bit banana-ey if fermented too warm.

Nottingham is super attenuative (perfect for extracts), relatively neutral and temperature tolerant in both directions - handles down to 14C and makes ok pseudo-lagers, but produces palatable beers well intotthe 20s.

I would treat Nottingham as a general purpose yeast for ales and pseudo-lagers, where Windsor is a much more specialist yeast for specific English ales where you want residual body combined with complex esters.

 

[colinw]

Ok, another data point. We got some Windsor & Nottingham for our club. Our members had MUCH BETTER results with Nottingham and are still asking for more.

Several people reported under-attenuation with Windsor and it is only a couple of anglophile brewers whose brewing processes suit the yeast who actually want any more. I'm in that category - made a couple of superb ordinary bitters with it, but wouldn't use it for everything.

 

[Ross]

Good heavens, they are shooting themselves in the foot if they are shipping Windsor with extract kits.

Windsor exhibits now flocculation and attenuation, and is a tricky ******* to get to fully attenuate a beer, but has a lovely ester profile if it does. It also tends to get a bit banana-ey if fermented too warm.

Nottingham is super attenuative (perfect for extracts), relatively neutral and temperature tolerant in both directions - handles down to 14C and makes ok pseudo-lagers, but produces palatable beers well intotthe 20s.

I would treat Nottingham as a general purpose yeast for ales and pseudo-lagers, where Windsor is a much more specialist yeast for specific English ales where you want residual body combined with complex esters.

[post="128569"][/post]​

Colin - I doubt they're shipping Windsor with their kits, it's just one in their range
To quote them:

English Ale - Will leave a relatively high final gravity. Produces strong-tasting bitter beer, stout, weizen and Hefe weizen. Best temp 18-22c

Cheers Ross

 

[berazafi]

I can understand while his upset, not only is Ross taking all his customers by converting them to the all grain brewer, ross probably sells his hops cheaper than morgans can buy them. LOL

Keep up the good work Ross

Edit: spelling

 

[AngelTearsOnMyTongue]

Look out man, you've upset the brew shop mafia!

[post="128533"][/post]​

Thats Classic. Careful you dont end up at the bottom of the Brisbane river with your feet in a giant plug of hops. Oh.....yeah.... They probably dont use them.....Its too complicated.

 

[colinw]

More like a giant can of cement extract, and a bag of "concrete improver #3". Mix with water in a plastic cement mixer and stir with a big spoon.

 

[AngelTearsOnMyTongue]

More like a giant can of cement extract, and a bag of "concrete improver #3". Mix with water in a plastic cement mixer and stir with a big spoon.

[post="128586"][/post]​

.......sets at 21oC

 

[Trent]

Thats pretty bloody funny, I cant believe he said you are complicating it! Maybe he enjoys beer that tastes like it costs 20c a bottle? Anyway, I have to say that Jye's santa APA label in his sig had me laughing even harder than your story ross. Jye, that is priceless!
Ross, maybe you should bring out your own line of uncomplicated kits :lol:
All the best
Trent

 

[browndog]

Knowing you Ross, you seem to be quite good at bulldozing your way though roadblocks like they were not there, and there seems to be plenty in the HB industry. I am absolutely sure you will end up coming up with something to really give this yeast bloke the 5hits.

cheers

Browndog

 

[mikem108]

Due to attitude like the Morgans dude a guy at work not only completely stuffed his first kit beer but then also said to me "Thats a pretty boring way to be making beer". So from the get go this first time customer/brewer expected to have a few steps to go through etc.
I handed him my old copy of Brewing for Dummies and his imagination has just run away. All his questions now are about hops, partial mash, boil times etc. And this will be only his second brew not counting the drain cleaner he initially did. I helped with his first K&K with extras, boiling, racking, bulk priming etc and he was not daunted by the extra procedures at all.
Sure there are those who want the most beer with minimal effort and make crap beer following the instructions on the can - this is what gives homebrew a bad name, but it is total BS to assume most homebrewers are in this category as the mafia seems to think. They would do a whole lot better educating brewers.
I've got that vibe from the CB brew shops I've been in, the guy just seemed annoyed that I was asking questions and not just buying a can of goop.

 

[bindi]

I know where your coming from Ross only in a smaller way, last year I went to a large HBS north of Brisbane last year [no names, no courtmartial <_< ] and asked about grains and yeast etc, he asked me 'what do you brew?' I said I am into AG, the reply was, Quote: "Your one of those", after that he did not want to know me

 

[Crazy]

I know where your coming from Ross only in a smaller way, last year I went to a large HBS north of Brisbane last year [no names, no courtmartial <_< ] and asked about grains and yeast etc, he asked me 'what do you brew?' I said I am into AG, the reply was, Quote: "Your one of those", after that he did not want to know me

[post="128593"][/post]​

Is the next step from here the Gay, Lesbian and AGers parades down in sydney with all the other "One of Those"'s

Derrick

AG and proud

 

[Pumpy]

We must all have a story to tell but I had phoned up a couple of years ago regarding a lager kit I had bought which had an 'ale yeast' in it .

I said they had put an ale yeast in the kit and it should be a 'lager yeast' ,the man said that they were all 'ale yeast '.and that we only print lager yeast on the yeast sachet for the Americans because they are more fussy . :huh:

Pumpy

 

[AngelTearsOnMyTongue]

I know where your coming from Ross only in a smaller way, last year I went to a large HBS north of Brisbane last year [no names, no courtmartial <_< ] and asked about grains and yeast etc, he asked me 'what do you brew?' I said I am into AG, the reply was, Quote: "Your one of those", after that he did not want to know me

[post="128593"][/post]​

Is the next step from here the Gay, Lesbian and AGers parades down in sydney with all the other "One of Those"'s

Derrick

AG and proud

[post="128596"][/post]​

I have not graduated to AG yet.........but Im Curious.
Some of my best friends are AG'ers.

I still brew Extracts etc and K+K occasionally. Does that make me Bibrewual???? How will I tell my folks????

 

[razz]

ROTFLMAO

[post="128531"][/post]​

I bet you didn't spill your beer either !

 

[altstart]

:beer:
Ross
I really think you should send him a bottle of your Timothy Taylor Bitter with a note thanking him for his help. If he cant tell the difference between a kit beer and a AG there really is no hope for him.
Cheers Altstart

 

[Duff]

:beer:
Ross
I really think you should send him a bottle of your Timothy Taylor Bitter with a note thanking him for his help. If he cant tell the difference between a kit beer and a AG there really is no hope for him.
Cheers Altstart

[post="128602"][/post]​

Would you really waste it on him though? :lol:

 

[BrissyBrew]

Ross
I think fear might be setting in the extract ivory tower. Look at the American market. All grain or partial mash seem more popular than kit and kilo brewers. If you loose long time kit and kilos to all grain your market shrinks. If people start using hops instead of pre hopped extract a large percentage of those people will leave unhopped extract for partial mashes and all grain.

Alas if only they only changed their supply chain and had fresh extract on the self less than a couple weeks old or available online. It might motivate me to buy a tin on the odd occasion when I am feeling lazy or just dont have the time. Instead we are left with no option but to complicate things? oh really.

The kit and kilo market is what gives home brew "the stigma". We all know what it is like to be branded with it. We have all probably spent some time trying to explain to people. Yes it tastes good. Or reactions that does not taste like home brew. Which really means that does not taste like a "simple" kit and kilo.

 

[normell]

But all brewers, K&K or AG need yeasts, dry or liquid, and a lot of kit brewers don't use the under the lid yeast's anyway, (I know back when I was a k&k'er, the first thing I did differently, was not to use the supplied, non temp controlled, yeasts.
So is that idiot trying to stop all but K&K brewers :blink:

 

[facter]

Dear Ross - in the past year or two, your posts have helped my brewing take leaps and bopunds, and i can safely say that you personally have directly contributed to my making better beer.

(everyone else has also, but i always take the time to stop and read your posts specifically when you pipe up on a subject).

I saw good job on pissing them off