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Good ol rob gave me a slant of the 1469PC, so i'll be able to make a more authentic TTL.

I used NZ goldings and NZ styrians, and i thought it turned out rather well...

I had a tiny sip when i racked this. Will keg on wednesday and give it a week to condition in the keg fridge. Tasted fine but the real test will be once its chilled and gassed up.

Cheers
Rob

Rob C wrote:I had a tiny sip when i racked this. Will keg on wednesday and give it a week to condition in the keg fridge. Tasted fine but the real test will be once its chilled and gassed up.

Cheers
Rob

No colder than 10C and low carb (1.6 vol is what i use but if i could i would go lower).

Let it warm up even more and taste the difference, 1469 really drives the malt home.

I Kegged this yesterday and had a sample today. Im getting a strange taste that ive only realy tasted in my 2 brews that have used Marris Otter. Im pretty sure this is not an infection. Could be because of the temp being to high during fermentation other than that im not to sure.

Cheers
Rob

Tell us a bit more about the taste you've noticed. Is it solventy, fruity, vegetable-like eg Cabbage or Butterscotch?

Was the beer hazy? The more info you can provide, the more accurate the guess!

Cheers,
TL

I cant seem to pinpoint what taste it is. Yes the beer is very hazy.

After reading this page from how to brew ( http://www.howtobrew.com/section4/chapter21-2.html ) the closest i think is an Astringent taste. but im not 100% sure.

Cheers
Rob

Hi Guys..finally going to put this baby down at the w/end , got all the ingredients..
Doc...Whats the best fermentation Temp for the Wyeast 1469 ?
I was guessing about 20 ?
And yes...I am yeast farming this yeast, The TTLA will be a house favourite over winter.
Finally...how are all the TTLA clones going guys ?
Cheers

I have a double batch on the go - 2 x 20L with 1187 and 1275 working their magic. I put in the listed recipe to the SA xmas case swap and it got very good reviews.

They are both humming along at 22C, right at the top end of their preferred range.

The higher you go the more delicious esters are produced (up to a point tho, dont want fusels).

So i would push the 1469 to at least 20, 22 if you can.

It throws a massive krausen so is ripe for top cropping (which i am still to do - laziness keeps getting in the way).

I still harvest the yeast cake. This is my house ale yeast.

Thanks Doc...22c it is then...Not a problem in this heat. I have a Fridgmate, so no probs with the temp.
Cheers

Will be brewing this again on the weekend as my last try didnt turn out how i expected, (infection) Have got a 700ml starter of 1469 going greatguns at the moment.

Cheers
Rob

DrSmurto What FG do you usualy get with 1469 on this recipe. I got this fermenting at the moment. I ended up with a SG of 1.052 as i got a better efficiency. Has been fermenting for 7 days now. I racked this yesterday and it seems to be stuck at around 1.020. Will give it a couple more days. Does this seem right? i was expecting around 1.013

Cheers
Rob

Rob C wrote:DrSmurto What FG do you usualy get with 1469 on this recipe. I got this fermenting at the moment. I ended up with a SG of 1.052 as i got a better efficiency. Has been fermenting for 7 days now. I racked this yesterday and it seems to be stuck at around 1.020. Will give it a couple more days. Does this seem right? i was expecting around 1.013

Cheers
Rob

I used WY1469 in my last brew, and got it down from 1.059 to 1.010, so I do think your 1.020 is still too high.
I did find this yeast tended to go to sleep after about the first three days, and gave all the appearance of being done. However, when I roused the yeast and gave the fermenter a good swirl (I didn't splash), it took off again, and by the next day it was crawling out of the top of the fermenter.
Lets hope your racking has roused your brew and left you enough yeast to finish the job.

Thanks Warra Will see how it is this arvo that will be 2 days after being racked.

Cheers
Rob

Beer is still sitting at 1.020 My samples are pretty clear so im not sure if there is much yeast left in the beer. I Have another starter of 1469 nearly ready to pitch. Would it be worth pitching some more to get it down?

Cheers
Rob

Rob C wrote:Beer is still sitting at 1.020 My samples are pretty clear so im not sure if there is much yeast left in the beer. I Have another starter of 1469 nearly ready to pitch. Would it be worth pitching some more to get it down?

Cheers
Rob

I personally don't see the point in pitching further yeast. You can't really earate the wort again without causing other problems such as oxidation etc, so the fresh yeast won't multiply like they do in a fresh aearated wort.

Depending on how you mashed your beer, it might just be that 1.020 is as far as it will go.

That did happen to me with an ESB I brewed last winter, mashed at 68ºC, and it turned out very nice. No problems with the bottles, so it was all good.

Thanks mate i wont bother then. I shall keg this shortly and see how it goes.


Cheers
Rob

Just an update. The FG has finaly started to drop again. yesterday when i checked it was 1.018 and today is 1.016.

Cheers for your input warra. Oh and tastes great out of the sample jar.

Thanks
Rob

Sounding good there Rob, am keen to hear how it turns out.

This has seemed to stop at 1.016. Think thats all im going to get. Brewed this with JW malts but ill be brewing it again with TF Marris otter.

Cheers
Rob

Calling the good Dr!

I only have 1028 in the yeast bank at the moment as far as English ales go. What can I expect with that doing this sort of brew?

Any updated recipes for this you have done that have superseded the one posted on page one? I'm looking to throw this down on Tues next week.