back to ag..winter ale advice

[timbo41]

its that time of year again...time to knock up something dark chewy and fruity. thinking AG but open to all suggestions
grain bill with pale, biscuit,dark crystal, maybe some dextrose or dme to up the abv
northdown perhaps something different,Delta maybe
with fuggles and some wilds( very goldings like) late
question is also want to add some dried mix fruit for a taste reminiscent of Xmas cake...but when and how? pureed and in the boil/ primary/ as a dry additional?
advice appreciated

[orlando]

Hi Timb, I used Special B in a brew earlier in the year and that gave a really chewy, toffee taste to it so fits that criteria. I would look for a fruity yeast like the Fullers strain and maybe mash a little higher and ferment around 22. All that should help the cause.

[timbo41]

So you don't think mixed fruit and Peel a viable option Orlando?
sound advice on temps,malt and yeast

[orlando]

So you don't think mixed fruit and Peel a viable option Orlando?
sound advice on temps,malt and yeast

Not done this, not to my tastes I'm afraid, so can't really advise.

[timbo41]

Been going through your thread on kit mods....will be using some of them soon. Can you suggest a dry yeast .. never played with liquids

[orlando]

Been going through your thread on kit mods....will be using some of them soon. Can you suggest a dry yeast .. never played with liquids

Well I don't use them anymore as I use slants and just reslant everytime I run out, I have a bank of the usual suspects. As for dried yeasts they are all pretty good as long as they are properly handled (kept refrigerated) and properly rehydrated. Safale SO4 and 5 I recall were perfectly fine , Nottingham has its followers for English Ale, Gervin are OK too and Muntons have a good range. Not been much help have I

[timbo41]

no,helpful as always, thankyou

incidentally, you may find this site for kit mods if interest

http://webspace.webring.com/people/ms/sirleslie/

cheers, Tim