Here's to the Nelson's Revenge that will be my next, Cheers!
It's all gone!
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StrangeBrew
- Under the Table
- Posts: 1046
- Joined: Sun Nov 12, 2006 7:07 pm
- Location: A shed in Kent
It's all gone!
I've just finished the Last of my Woodforde's Wherry, sad to see it go but I must say that it was my 1st kit for probably over 10 years and I've enjoyed it immensely.
Here's to the Nelson's Revenge that will be my next, Cheers!
Here's to the Nelson's Revenge that will be my next, Cheers!
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discodave
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Bongo
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discodave
As I mentioned earlier, my first go in over 8 years, so I was a little nervous.
However, after reading and posting advice on this forum, I think I've nailed this 'brewing lark'.
Cooper's yeast is furious given half a chance, so I kept ambient temp. to 20 degrees, the brew measuring about 23.5 degrees. Fermentation took 4 and a half days in the primary. Kept it there for another 6 days making 10 in total.
Tasted it before moving it to my king keg...The yeast was still quite apparent and I wondered if I'd let the temp slip too high but after leaving in the barrel for 7 days it tasted good enough for me.
After 14 days it was good enough to share with real ale drinkers who were impressed, although a slight hint of yeast bite remained.
Anyway, 4 weeks after moving to the Keg I finished it last night. Finally, it was peaking....
On pouring, the head was creamy, but not too dominant. The aroma was a fresh malt with a hint of burnt malt lingering. Very promising.
The taste is divine..A touch of licorice, backed up by a perfect mix of dark malts and the spraymalt I added..
The yeast taste mentioned earlier was TOTALLY gone, leaving the second best brew in my career.
I'm not mad on hops, but as you took the glass from your lips, there was a subtle hint of fresh hops....Amazing..
I've now got a Munton's MIDAS TOUCH bubbling away in the kitchen and a Brewferm GRAND CRU to follow it up...
Cheers, and I hope you enjoy yours too...The Coopers kits take a lot of beating..I'm thinking about their 'draught' kit soon.
Best wishes, Dave.
However, after reading and posting advice on this forum, I think I've nailed this 'brewing lark'.
Cooper's yeast is furious given half a chance, so I kept ambient temp. to 20 degrees, the brew measuring about 23.5 degrees. Fermentation took 4 and a half days in the primary. Kept it there for another 6 days making 10 in total.
Tasted it before moving it to my king keg...The yeast was still quite apparent and I wondered if I'd let the temp slip too high but after leaving in the barrel for 7 days it tasted good enough for me.
After 14 days it was good enough to share with real ale drinkers who were impressed, although a slight hint of yeast bite remained.
Anyway, 4 weeks after moving to the Keg I finished it last night. Finally, it was peaking....
On pouring, the head was creamy, but not too dominant. The aroma was a fresh malt with a hint of burnt malt lingering. Very promising.
The taste is divine..A touch of licorice, backed up by a perfect mix of dark malts and the spraymalt I added..
The yeast taste mentioned earlier was TOTALLY gone, leaving the second best brew in my career.
I'm not mad on hops, but as you took the glass from your lips, there was a subtle hint of fresh hops....Amazing..
I've now got a Munton's MIDAS TOUCH bubbling away in the kitchen and a Brewferm GRAND CRU to follow it up...
Cheers, and I hope you enjoy yours too...The Coopers kits take a lot of beating..I'm thinking about their 'draught' kit soon.
Best wishes, Dave.
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chopperswookie
cheers dave. the licorice taste suprised me when i barreled mine. canny wait. saving mine for paddys day, at least then it will have had at least two months barreleddiscodave wrote:
On pouring, the head was creamy, but not too dominant. The aroma was a fresh malt with a hint of burnt malt lingering. Very promising.
The taste is divine..A touch of licorice, backed up by a perfect mix of dark malts and the spraymalt I added..
.
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capribaz
Coopers stout
Just looking at my notes for coopers stout, that was the first kit I ever tried.
I used 1 Kg of brewing sugar. It started at 1040 and finished at 1010.
I started it last september, and a mate of mine had the last bottle 2 weeks ago. I followed the instrunctions exactly, and bottled it for 7 days. I was pretty dissapointed when I first tried it, there were some pretty stong aftertastes, bleugh!!!!
I tried 1 bottle each week until about the end of November. It was quite interresting to observe how the flavours changed and developed. The aftertaste disappeared and the liquorice flavour really started to develop. By Christmas it was fantastic... but I'd pretty much drunk it all by then.
I'm have a pilsner on now but the next kit I'm going to try is Larsens Gold Label Dark Stout. Has anyone tried this? Any comments?
Cheers
Barry
I used 1 Kg of brewing sugar. It started at 1040 and finished at 1010.
I started it last september, and a mate of mine had the last bottle 2 weeks ago. I followed the instrunctions exactly, and bottled it for 7 days. I was pretty dissapointed when I first tried it, there were some pretty stong aftertastes, bleugh!!!!
I tried 1 bottle each week until about the end of November. It was quite interresting to observe how the flavours changed and developed. The aftertaste disappeared and the liquorice flavour really started to develop. By Christmas it was fantastic... but I'd pretty much drunk it all by then.
I'm have a pilsner on now but the next kit I'm going to try is Larsens Gold Label Dark Stout. Has anyone tried this? Any comments?
Cheers
Barry