rotten wrote:I will bottle close to 28, don't keg yet. I had received an e-mail last week saying 1469 was back, better order before it's gone
Thanks for the reminder, I need to do the same.
Chee rs
Hirns
rotten wrote:I will bottle close to 28, don't keg yet. I had received an e-mail last week saying 1469 was back, better order before it's gone
chadjaja wrote:I bought some 1469 from G&G yesterday
drsmurto wrote:Latest batch is on tap now.
97% Maris Otter (Thomas Fawcetts Floor Malted)
3% Weyermann Carabohemian
Fuggles @ 60 (adjust this to achieve a total of 30 IBU)1g/L EKG @ 20 mins
1g/L Styrian Goldings @ 0 mins (and not the kiwi version which is rubbish)
WY1469
Mash at 66C.
Not sure if this is the best version to date as I have made so many over the past 3 years but if it isn't it's right up there. I certainly love it and it's not going to last long at the current rate of consumption
My next attempt is to see just what the Graham Wheeler hop schedule turns out like (from How to brew your own real ale at home) - Bitter with EKG/styrian goldings and use styrian goldings 1g/L @ 10 mins.
drsmurto wrote:Hope you have read up on top cropping, so easy to get umpteen successive batches this way without resorting to collecting yeastcakes.
Grog wrote:So are you waiting for the krausen to subside or just racking after a few weeks ?
or just going by hydro readings until its complete and disregard the krausen ?
drsmurto wrote:Dont wait for the krausen to drop, use the hydro readings to tell if its done.
Wy1469 will happily sit at the top of your wort till the end of time itself!
Grog wrote:Thanks Lads,
I'll knock one of these up, using the recipe posted early in this thread, unless any of you have changed it a bit and think you might have a better starting recipe.
I'm looking to do a lower alc version, not after big ABV.
Cheers,
Grog
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