Abbot Ale

[Road Runner]

QUOTE (andy @ Apr 2 2006, 03:47 PM) I used a batch of slurry from the bottom of my fermenter (from my previous brew).
Andy, did you wash your yeast slurry? Or just bottle some & put it in the fridge like I did?

[Andy]

I just put some straight from the FV into a couple of plastic 33cl water bottles and stored them in the fridge.

I must admit I had a bit of an "accident" with mine also. When preparing to pour the yeast from one of the containers yesterday I drained off the top layer of liquid and then shook the bottle to make the yeast a bit more liquid. BIG MISTAKE! When I opened the bottle top I got a jet of yeast in my face and all over the kitchen ceiling and wall behind me I actually got a faceful of yeast twice as I attempted to reopen the bottle top again a couple of mins later with the same result Luckily I only lost a little bit and had plenty left in the bottle.

[Road Runner]

You kept that quiet

I feel much better now knowing it's happened to someone else too

But I avoided getting any in my face though

So I guess the moral is:

Wash Your Yeast Guys!

[tribs]

Andy,

That yeast cam is cool. Nice krausen

Do you always open ferment in primary?

tribs

[Andy]

tribs, you should have seen the initial stages *before* I skimmed!

Yes, I always open ferment in primary once a yeast head has formed. Never had a problem yet....

With this fermentation I'm trying to keep the ambient temperature down. Previously I've had brews ferment out completely in 3-4 days so trying to extend that time and hopefully improve the final quality.

[Road Runner]

Yeast Cam is looking a bit de-flated now

Not nearly as exciting to watch any more :mellow:

[Andy]

Indeed, the foamy stage has passed and it's just a boring old yeast pancake now.

Just measured the SG and it's now at 1018 (started at 1043).

YeastCam now disabled until the next brew, sorry yeast fans!

[Bigster]

Andy
QUOTE Ferment down to 1012 and then rack to conditioning barrel and add 10g Goldings.

I am hoping to brew this one. I was intending to move from primary fermenter to barrel as i do for kit beers. Will I need to move again to another barrel or can i drink from there?

Cheers

[Andy]

Hi bigster, you can serve directly from the barrel once the beer has conditioned. Until I recently obtained some Cornie kegs that's exactly what I did.

The Abbot clone is a couple of days away from finishing fermentation, I've been keeping the ambient temperature down compared with previous brews with the aim of retarding the fermentation rate. Seems to be working


Edit: If you do add the Goldings to the conditioning barrel a la recipe then take precautions to stop the hops from blocking the barrel outlet tubing!

[Andy]

Abbot casked this morning - added 10g of Goldings to the keg for some additional Aroma.



This sample didn't go back in the keg - quality control procedures meant it had to be consumed B) Very nice too!

[Road Runner]

Might be better to use a Brolly instead of that stirer. Would be easier to spot & save eye sight

:stun

[Andy]

Just transfered my SL clone from secondary KingKeg into a cornie. Am now drinking the 1.5L or so which wouldn't fit in

[Road Runner]

Home brewing is such a tough job at times. I appreciate the fact you're not being wasteful with the excess Andy.

[Andy]

Talking of extended brew lengths has there been any progress on your landlords microbrewery dream DaaB ?

[Bigster]

Getting closer, equipment wise, to my first all grain brew and still intent on making the Abbot.
Having only brewed kits before which on the whole have not been bad but overly bitter in my view what are your views on these clone beer recipes:

Spot on. Couldnt taste the difference

Reasonably similar

Nothing like them but tastes good so who cares

:beer


p.s Andy how much did the ingredients for the abbot cost and where did you get flaked maize from ?