Brewdog

[Garth]

I thought it might be the way they did it, stop about 2-3 points higher than the required FG, chill it then it'll go the extra couple of points in the cask.

nice info about the yeasts and OGs, 196, I take it you didn't take the job in the end....?

[196osh]

It was an interesting experience, but two things stuck out. As a low level brewer it is not as fun as I thought it would be as all the experimentation and the like is taken out of it.

Also Fraserborough is very remote. But I would go back up and have a look a round and help them brew again. Was good fun. The brewers liked the 4sos i made, .

[DarloDave]

Id have a bash at applying for the job advertised like, but I have another year of uni left. hmpf!

[Invalid Stout]

They said on a recent Brewing Network episode they got it from a Brewery in Sheffield, they say it's pretty clean and attenuates well. Could well be Nottingham or something similar. They gave a recipe for their 'How to Disappear Completely' beer, a 3.5% 'Imperial Mild'

Ace, How To Disappear Completely is an amazing beer but there's none left and I think it was a one-off. This may get my HTDC-loving friend into homebrewing, since he's been talking about it for the last six months.

[Invalid Stout]

They said on a recent Brewing Network episode they got it from a Brewery in Sheffield, they say it's pretty clean and attenuates well.'

Martin Dickie used to work at Thornbridge which the folks from Kelham Island helped set up, so it's probably Kelham Island's yeast, if anyone know what that is.

[mysterio]

They said on a recent Brewing Network episode they got it from a Brewery in Sheffield, they say it's pretty clean and attenuates well.'

Martin Dickie used to work at Thornbridge which the folks from Kelham Island helped set up, so it's probably Kelham Island's yeast, if anyone know what that is.

Disco. Theres the answer.

[196osh]

They said on a recent Brewing Network episode they got it from a Brewery in Sheffield, they say it's pretty clean and attenuates well.'

Martin Dickie used to work at Thornbridge which the folks from Kelham Island helped set up, so it's probably Kelham Island's yeast, if anyone know what that is.

That'll be probably the "house yeast" they use that for the physics and trashy blonde.

[steve_flack]

They said on a recent Brewing Network episode they got it from a Brewery in Sheffield, they say it's pretty clean and attenuates well.'

Martin Dickie used to work at Thornbridge which the folks from Kelham Island helped set up, so it's probably Kelham Island's yeast, if anyone know what that is.

Disco. Theres the answer.

Having listened to the aforementioned podcast it seems that while the yeast came via Sheffield, the original source is Vaux.

[mysterio]

Vaux

[steve_flack]

It was a brewery in Sunderland. Was quite a big one but is now closed.

[Invalid Stout]

As I understand it, the Caledonian uses the same yeast (used to be owned by Vaux).

[Garth]

It was a brewery in Sunderland. Was quite a big one but is now closed.

there was hell on when that place shut down in 1999, I was stopping in Ormskirk the night it closed, staying in a Vaux pub, run by a Sunderland bloke, he didn't know whether he had a job in the morning, we got minging on an obscene amount of bottles of Double Maxim

Maxim Brewing Company do a lot of Vaux recipes, it's the head brewer and the head of sales from the old Vaux brewery who started the company up, they do all the old beers, Samson, Lambton's, Double Maxim, and also Ward's Best Bitter, and it's Ward's that was based in Sheffield, so maybe this is how the yeast got there.

[JammyBStard]

Vaux

The (now elderly) Vaux family live in a big old house at the top of my home village and the former Vaux Head of Operations, or somthing like that, lives in a big old house two doors up from my parents; all the pubs in the vilage are Johnsmiths though!

[JammyBStard]

I actuall took a guess at cloning the Punk IPA on my third ever AG; I got verry close with:

2.76 kg Pale Malt, Maris Otter (5.9 EBC) Grain 96.50 %
0.10 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 3.50 %
16.00 gm Magnum - Craftbrewer - Magnum hop pellets. USA - Crop '07 (AA 12.5%) [12.50 %] (60 min) Hops 43.3 IBU
8.00 gm Chinook - Craft Brewer - Chinook hop pellets. USA - Crop '07 (AA 11.1% [11.10 %] (35 min) Hops 15.9 IBU
8.00 gm Chinook - Craft Brewer - Chinook hop pellets. USA - Crop '07 (AA 11.1% [11.10 %] (25 min) Hops 13.4 IBU
8.00 gm Chinook - Craft Brewer - Chinook hop pellets. USA - Crop '07 (AA 11.1% [11.10 %] (15 min) Hops 9.5 IBU
8.00 gm Chinook - Craft Brewer - Chinook hop pellets. USA - Crop '07 (AA 11.1% [11.10 %] (5 min) Hops 3.8 IBU
11.00 gm Chinook - Craft Brewer - Chinook hop pellets. USA - Crop '07 (AA 11.1% [11.10 %] (0 min) Hops -
0.53 items Whirlfloc Tablet (Boil 15.0 min) Misc
10.00 L York East WSZ Water
1 Pkgs Nottingham - Barley Bottom (Danstar #-) Yeast-Ale

Measured Original Gravity: 1.053 SG
Measured Final Gravity: 1.007 SG
Bitterness: 85.9 IBU (40.0-70.0 IBU) Alpha Acid Units: 16.5 AAU
Actual Alcohol by Volume: 6.00 %
Actual Calories: 490 cal/l

[196osh]

The punk is nowhere near that bitter, the punk IPA is 20IBU's less than that.

Edit the punk also uses different hops than that.

Although I am sure that it was an awsome beer.