Nettle beer, river cottage recipe.

paulbrrtt · Post by **paulbrrtt** » Tue Jun 02, 2009 6:47 am

just looked at it now fizzing well so fingers crossed

paulbrrtt · Post by **paulbrrtt** » Tue Jun 02, 2009 9:00 am

Im thinking leave it in the bin for about 3 days covered with a cloth then transfer to a keg but not sure how much sugar to put in the keg. My only concearn is im not using an airlock as its bubbling away in the bin

paulbrrtt · Post by **paulbrrtt** » Sat Jun 06, 2009 11:08 am

Hi all I have just checked my bin with the hydrometer and its gone from 1050 to 1020, what sort of percentage is that? I have read that I need at least 1010 but Im just curious thats all

Tequilla6 · Post by **Tequilla6** » Sat Jun 06, 2009 12:12 pm

3.9% ABV is what I make it.

paulbrrtt · Post by **paulbrrtt** » Sun Jun 07, 2009 2:25 pm

I just had a look at my neetle beer in my bin and seems to have slowed now, should I keg it now? also how much sugar should I prime in a keg as everyone seems to use bottles.

paulbrrtt · Post by **paulbrrtt** » Sun Jun 07, 2009 3:47 pm

seeing if I can do some pics one on the left is TC on the right is nettle beer which i also have in the vat

GrafVonJon · Post by **GrafVonJon** » Tue Jul 28, 2009 8:33 pm

Help!

I knocked up a batch of this (12l) using the river cottage recipe.

Did everything it said to the letter. Sprinkled some Young's wine yeast + nutrient directly onto the 'must'.

Wasn't fermenting the next morning, so (worried I'd put the yeast in too warm) I re-hydrated some bread yeast with some starter sugar until it was nice and frothy, pitched it and then went to work.
Coming home, it had started a very slight fermentation but now seems to have stopped again. no froth or fizzing.

Unlike those here who are worried about bottle bomb creation, i'm worried mine will have no fizz at all.

Did a batch of the River Cottage elderflower champagne before this, and that was amazing: very fizzy, nice flavour.

What's gone wrong with my flat, cloudy, smelly mess in the back room? I have 2 demijohns of wine, 2 gallons of other hedgerow beer and 5 gallons of real ale fermenting away happily next to it, made with the same yeasts, so it can't be the yeast or the temperature in the room!
I'm stuck and i don't really want to chuck anymore yeast in, or it will be very cloudy and might taste a bit funky!

Please help folks...

mrbenbod · Post by **mrbenbod** » Wed Aug 05, 2009 5:57 pm

Sounds very odd, did it ever get going?
Personally I thought this 'ale' was revolting, ended up tipping the lot down the drain.
I wasn't expecting much from it but it was rank.
Anyone actually like this stuff?

trucker5774 · Post by **trucker5774** » Wed Aug 05, 2009 10:27 pm

I made mine with spray malt.............should have left the "acids" out ,........it was very tart, I say WAS.............it's joined the river Mersey now!

GrafVonJon · Post by **GrafVonJon** » Sun Aug 09, 2009 3:36 pm

Well, it must have been fermenting on the sly because I bottled it up for the hell of it to see what would happen, and have been surprised.

I used 500ml plastic bottles that had carbonated spring water in.
After a week of fermenting these have ballooned to the point they look like they will explode! I've stored them in the spare shower cubicle (with the screen closed) just in case!

Must say, I am quite surprised with the brew. I wasn't expecting "beer" as such. But it does need less acids in there. Very tart. Nice on a hot day in a glass full of ice...

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Nettle beer, river cottage recipe.

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