Hello all,
I'm beaming in from Colorado, USA. I've been brewing beer since 2013. I went all grain about 2 years ago. I love how you can make brewing as complex or as simplistic as you like and still make decent beer!
I love a good English ale and look forward to some good discussion on this forum.
I just bottled an attempt at a 1910 Fullers X Dark Mild from one of Ron Pattinson's books.
Currently drinking my attempt at a 71' bodds recipe from Ron's Blog as well.
Cheers!
Jake
[IMG]//uploads.tapatalk-cdn.com/202204 ... 626c76.jpg[/IMG]
Hello from across the pond
Hello from across the pond
Last edited by Big_Eight on Thu Apr 21, 2022 2:00 am, edited 1 time in total.
Re: Hello from across the pond
Welcome Jake, some classic beers there!
Re: Hello from across the pond
Welcome to the forum Jake! 
There is an eagle in me that wants to soar, and there is a hippopotamus in me that wants to wallow in the mud. [Carl Sandburg]
JBK on Facebook
JBK on Twitter
JBK on Facebook
JBK on Twitter
Re: Hello from across the pond
Thanks for the welcome glad to be here!
I'll post a photo of the 1910 Fullers attempt once it has carbonated. Preliminary results at bottling were promising.
I'm also on a quest to find the best Boddington's recipe for me. The 1971 version is probably the best I've done so far but I have a few more iterations to go. I initially used London III yeast wyeast 1318 but I am liking London ESB (wyeast 1968) a bit better.
I'll post a photo of the 1910 Fullers attempt once it has carbonated. Preliminary results at bottling were promising.
I'm also on a quest to find the best Boddington's recipe for me. The 1971 version is probably the best I've done so far but I have a few more iterations to go. I initially used London III yeast wyeast 1318 but I am liking London ESB (wyeast 1968) a bit better.
Re: Hello from across the pond
Boddington’s recipes often have very high levels of attenuation and i’ve seen Omega Gulo suggested as an option on the yeast to achieve this; there seems to be a few theories that the Boddingtons yeast was lost and the recipe morphed into something very different at some point in the 80’s.
There pre-80’s stuff is always described as very dry and bitter.
There pre-80’s stuff is always described as very dry and bitter.
Re: Hello from across the pond
[quote="f00b4r"]Boddington’s recipes often have very high levels of attenuation and i’ve seen Omega Gulo suggested as an option on the yeast to achieve this; there seems to be a few theories that the Boddingtons yeast was lost and the recipe morphed into something very different at some point in the 80’s.
There pre-80’s stuff is always described as very dry and bitter.[/quote]You are spot on. My latest attempt finished at 1.009. Just need 4 or 5 more points to get there.
Either way it came out good and has a nice bitter finish.
I've also heard that Omega Gulo is an option as well and I may employ it at some point in the near future.
There pre-80’s stuff is always described as very dry and bitter.[/quote]You are spot on. My latest attempt finished at 1.009. Just need 4 or 5 more points to get there.
Either way it came out good and has a nice bitter finish.
I've also heard that Omega Gulo is an option as well and I may employ it at some point in the near future.