tag:blogger.com,1999:blog-7482997172093477767.post4620389797408247008..comments2023-05-31T00:37:46.843-07:00Comments on Brewers Union Blog 180: Domestic BeerBrewers Union Local 180http://www.blogger.com/profile/05786517873195170945noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7482997172093477767.post-78927248871060850682008-12-10T17:57:00.000-08:002008-12-10T17:57:00.000-08:00I DO find Nottingham to be neutral, but I'm using ...I DO find Nottingham to be neutral, but I'm using it as a baseline to see what flavors are imparted by the grist and hops. It produces a somewhat dryer beer, which I don't have a problem with. When I work through my box of Nottingham I will likely try the Safale, which I believe is used by Stuart at Foxfield where I brewed a batch a few years back. Woolpack Dave will correct me if I'm wrong.<BR/><BR/>I am forced to use city water here, which is softer than a neonatal bum. Woolpack Dave hooked me up with a contact at Murphy and Son, to whom I sent my water analysis and two profiles I was shooting for, one for British ales and one for porters and stouts. I use only Calcium Chloride and Calcium Sulphate as per recommendation. All the beers I've turned out here have been scrummy.Brewers Union Local 180https://www.blogger.com/profile/05786517873195170945noreply@blogger.comtag:blogger.com,1999:blog-7482997172093477767.post-60137082487562325812008-12-10T17:45:00.000-08:002008-12-10T17:45:00.000-08:00Oh Christ, Nottingham? Don't you find that a tad n...Oh Christ, Nottingham? Don't you find that a tad neutral? I like Safale-05 for American styles, which is supposedly similar. Being that you're heavily influenced by the Englanders(as am I), you should try Safale-04. Floccs like a some'bitch, and has a lovely flavor profile. <BR/><BR/>Is your local water hard? I only use spring water, which is soft. Easily correctable by adding Gypsum, Epsom Salt, and Kosher Salt. My Bicarbonates are at 80 ppm, so I add a very small amount of lactic acid to drop it to the 25-30ppm range. <BR/><BR/>One day I'll pay you a visit. Cheaper than flying to the island.Whorsthttps://www.blogger.com/profile/01784943453195129865noreply@blogger.comtag:blogger.com,1999:blog-7482997172093477767.post-55984362067101368732008-12-10T17:02:00.000-08:002008-12-10T17:02:00.000-08:00Cask breathers!? Perish the thought! At least not ...Cask breathers!? Perish the thought! At least not of the old CO2 breather ilk. When I pump out a pint of ale, I want a pint of pub air replacing it. The only innovation I'm using is a cask filter with a non-return valve, the Filt-A-Cask from <A HREF="http://www.a-cask.com/" REL="nofollow">A-Cask</A>, which extends the life of a cask out a few more days than that afforded by a soft spile. Works great.<BR/><BR/>In our embryonic brewery stage, I'm just pitching dry Nottingham English ale yeast for my baseline. When I continue to refine the recipes, I will start varying the yeast strains. I've only turned out 14 batches of beer here so far (28 UK BBL), so customers are often drinking my pilot batches.<BR/><BR/>No hotels up here - this is small-town America. Protective clothing and suitable attitude advised. Google Oakridge - the Chamber of Commerce link probably being the best. The Oakridge Motel is the closest to the pub; less than a mile.Brewers Union Local 180https://www.blogger.com/profile/05786517873195170945noreply@blogger.comtag:blogger.com,1999:blog-7482997172093477767.post-85239661524523999582008-12-10T16:30:00.000-08:002008-12-10T16:30:00.000-08:00I'm assuming you use cask breathers? What is your ...I'm assuming you use cask breathers? What is your house yeast? Also, is there a bed and breakfast near the pub, or a reasonably priced hotel?Whorsthttps://www.blogger.com/profile/01784943453195129865noreply@blogger.com