Marble Brewery methods

[Clibit]

Interesting interview with the latest Marble head brewer.

http://www.beerbattered.co.uk/brewers/i ... le-brewery

He says they used to start fermentation at 25C and rise to 28C.

And they now base all their hopping on hops added after flame out, and then adjust bittering with a small addition at the start.

[Belter]

If you asked me I'd say it sounds like he's f@&kin it all up.

[GrowlingDogBeer]

You can't dispute the quality of their beer. I've been a fan for many years.

[critch]

marble went through a rough patch after james left, matts cleaned up their act to levels approaching James's very high standard, but saying that james wasn't hop heavy at flame out orplotted his fedrments between 25-28 is plain wrong, james told me to pitch at 18-19 and let the ferment rise to 20.5 to clean out the beer(we went through a distressing period of diacetyl flavoured beer at the start) and they always used massive flame out additions, as well as heeeuuuge dry hopping additions.as for marble ginger I believe he added ginger to the boil (this is hearsay though). james and co put over a 100g of peeled ginger root into each cask

I will say matts making bloody excellent beer

[barry44]

That is a very interesting read especially the steeped hops section.

I've just replicated this method in beersmith and it appears to give better results than boiling using the same amount of hops but steeping for 30 minutes rather than adding at 10 and 5 minutes. It would also require less bittering hops at 60 minutes to achieve the same IBU level.

I think i can see an experiment in the future...

[Clibit]

marble went through a rough patch after james left, matts cleaned up their act to levels approaching James's very high standard, but saying that james wasn't hop heavy at flame out orplotted his fedrments between 25-28 is plain wrong, james told me to pitch at 18-19 and let the ferment rise to 20.5 to clean out the beer(we went through a distressing period of diacetyl flavoured beer at the start) and they always used massive flame out additions, as well as heeeuuuge dry hopping additions.as for marble ginger I believe he added ginger to the boil (this is hearsay though). james and co put over a 100g of peeled ginger root into each cask

I will say matts making bloody excellent beer

Thanks for that info critch. I agree that the Marble beer has recovered well after a dodgy patch. Why would Matt say that about the 25-28 ferment if that kind of thing never happened? With the hops at flame out thing I guess he just means they now calculate backwards - he's not saying they didn't use huge post boil hops before.

[Padalac]

I can only assume the pressure of the FV is high enough that the yeast is suppressed enough to work at 25-28

[john luc]

How big are their fermenters