Hello from across the pond

Introduce yourself to your fellow brewers here.
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Big_Eight
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Hello from across the pond

Post by Big_Eight » Thu Apr 21, 2022 2:00 am

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

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Last edited by Big_Eight on Thu Apr 21, 2022 2:00 am, edited 1 time in total.

f00b4r
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Re: Hello from across the pond

Post by f00b4r » Thu Apr 21, 2022 6:37 am

Welcome Jake, some classic beers there!

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Jim
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Re: Hello from across the pond

Post by Jim » Thu Apr 21, 2022 7:10 am

Welcome to the forum Jake! :)
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Big_Eight
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Re: Hello from across the pond

Post by Big_Eight » Thu Apr 21, 2022 10:39 pm

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.

f00b4r
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Re: Hello from across the pond

Post by f00b4r » Thu Apr 21, 2022 10:57 pm

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.

Big_Eight
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Re: Hello from across the pond

Post by Big_Eight » Thu Apr 21, 2022 11:16 pm

[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.

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