Real Ale Almanac BATEMANS XXXB

[Bigster]

excellent - good luck and get someone to photograph you brewing and post it up

[BigEd]

excellent - good luck and get someone to photograph you brewing and post it up

There were a few pictures taken. If I can track them down I'll put them up. It was a busy day and the owner was occupied all day with the shop floor. I was lucky enough to recruit a couple of helpers and that did ease the burden of brewing in unfamliar territory.

Norman, thanks again for the recipe. The wort looked gorgeous and tasted fabulous. If the finished beer is any near as good this one will make a lot of happy drinkers.

[Vossy1]

It will be served next month at beer show where the shop has a booth.

If only we had brew shops like that

[BigEd]

Quick update on the Bateman's: this beer is so good I brewed another batch today. I racked last Saturday's brew Thursday night and siphoned off a bit as a taste test. This beer is delicious, thanks again Norman.

Since the first batch is destined to be served at a show I brewed this second one as a keeper. The brew shop owner and I will each take half of this brew and we will enjoy it.

[BitterTed]

BigEd, Ill be brewing this very soon due to your enthusiasm!!

[norman]

Nice to get some feedback on the recipe Biged,which yeast did you use.

[BigEd]

Nice to get some feedback on the recipe Biged,which yeast did you use.

I used Wyeast 1028 London. It's one of my favorite yeasts and I also had a big jar of slurry on hand from a previous brew.

[BigEd]

The Bateman's was a big hit at the beer fest. Here is my ugly mug serving up the bitter. My thanks to beer consultant and all-around nice guy Nick Ricketts, visiting from the UK, for the photo.

[BitterTed]

Well, BigEd and I are both on another forum in the States, and this recipe, after BigEd posted it, has become quite the rage. At least 2 others have brewed it with another 3-4 saying it's on their list to be brewed soon. I myself am brewing my second batch of this to be taken to a party in January. Thanks again for posting the info Norman!!

[Vossy1]

Like the pint...ish pots

Surely they're not for sharing

[Orfy]

2 questions. Invert sugar.

Is there something to use that is " Invert sugar"

Is there a list of these Almanac recipes in on place or do I have to search though the threads.

Cheers.

[BigEd]

Like the pint...ish pots

Surely they're not for sharing

We decided to serve from pitchers rather than directly from the taps due to the large crowd at the show. It saved time and made it easier for the servers to respect the pour line on the sample glasses. Last year the security folks gave us a hard time with the pours from the beer engines. The initial foam in the pour was almost always over the pour line and we gave up trying to explain to them that the total volume of beer was well within the show's serving regulations.

[BigEd]

2 questions. Invert sugar.

Is there something to use that is " Invert sugar"

Is there a list of these Almanac recipes in on place or do I have to search though the threads.

Cheers.

Orfy, I wouldn't worry about using invert sugar. Plain old white sucrose, table sugar in the US or castor sugar in the UK, will do the job in this recipe just fine. As for question #2 I'm not sure but I seem to remember somebody posting a link.

[norman]

Tate and Lyles Golden Syrup is partial Invert sugar.I prefer it to granulated sugar.

[greenxpaddy]

This looks a good challenge following two wheat beers. What kind of priming if any are we looking at for this one bottled?