I was just visiting London as an American last week and saw hot cross buns everywhere, makes snese now that they're an easter tradition. This sounds like exactly the kind of beer I'd be into, not hoppy, but complex from all the other fun things fermentation and grains can add. Wish I could teleport down under to try it!
We love hot cross buns here in the UK yummmmmmmmmmmyyyyyyyyyy!! I love what you guys do, for me a white stout would be experimental but you guys laugh in the face of experimental and add hot cross buns, I need to upp my game 😜😂looking forward to the tasting cheers 👍🍻
This looks incredibly delicious! Raisins and sultanas are different btw. Although not to the Americans lol. But I believe raisins are red grapes vs sultanas which are white grapes. Looking forward to your ANZAC biscuit white stout recipe next lmao!
Haha, Odin: "No problems so far" Everyone else :"Why would you say that out loud?" But also, how many extra points did the lactose add? I did an IPA (without dry hopping because I screwed up) in an all rounder, let it build up pressure from ambient to 30psi and left it there (with a spunding valve) without any temperature control, it worked out really well, fermented pretty quickly and once it was cold crashed it was essentially already carbonated.
I think the lactose added 2 or 3 points from memory, it wasn’t a massive lactose addition so I wasn’t expecting it to add a whole lot, just a nice subtle creamy sweetness. Yeah that’s the beauty of these little pressure ferm units. Absolutely awesome fermenters
Ah im planning one myself, but to do it as an alternative to a christmas festive strong ale, it's going to be closer to 7.4 than 4.7. i wouldn't put in real hot cross buns, but I do plan on using Special B and crystal malts for the sweet raisin flavour, as well as a large body of wheat. And then leaving it until next year, ageing.
The US did start out as an English colony...That looks like a really cool recipe. Might have to ask my auntie (from England) 'bout the buns. Never heard of 'em.
Lmao yeah I know I meant countries that are a little more “English” for lack of better words 😂 hot cross buns are a big thing in Aus, NZ, UK not sure about the states tho
@flyingwombattv 😂 The last Aussie I called more English than us wanted to beat my nose in. Yeah, I've never heard of them, and I've lived all over the US.
I was just visiting London as an American last week and saw hot cross buns everywhere, makes snese now that they're an easter tradition. This sounds like exactly the kind of beer I'd be into, not hoppy, but complex from all the other fun things fermentation and grains can add. Wish I could teleport down under to try it!
Yeah this was a pretty unique one! We just filmed the tasting last night so that will drop next week
So I stumbled onto you and realised you are Aussie like me. I subscribed instantly. Dont let me down.
Hahaha cheers mate! Happy to have you along for the ride
We love hot cross buns here in the UK yummmmmmmmmmmyyyyyyyyyy!! I love what you guys do, for me a white stout would be experimental but you guys laugh in the face of experimental and add hot cross buns, I need to upp my game 😜😂looking forward to the tasting cheers 👍🍻
Ahahaha cheers man, yeah us too! Love waking up to hot X buns on Easter Sunday!
This looks incredibly delicious!
Raisins and sultanas are different btw. Although not to the Americans lol. But I believe raisins are red grapes vs sultanas which are white grapes. Looking forward to your ANZAC biscuit white stout recipe next lmao!
Ohhhh I did not know that! That makes a lot of sense actually! Wow that’s actually a great idea! Should defs be making an Anzac beer for the diggers
great vid lads! happy easter
Haha,
Odin: "No problems so far"
Everyone else :"Why would you say that out loud?"
But also, how many extra points did the lactose add?
I did an IPA (without dry hopping because I screwed up) in an all rounder, let it build up pressure from ambient to 30psi and left it there (with a spunding valve) without any temperature control, it worked out really well, fermented pretty quickly and once it was cold crashed it was essentially already carbonated.
I think the lactose added 2 or 3 points from memory, it wasn’t a massive lactose addition so I wasn’t expecting it to add a whole lot, just a nice subtle creamy sweetness. Yeah that’s the beauty of these little pressure ferm units. Absolutely awesome fermenters
Awesome brew as always.
Great job. 👍👍
Greetings from Sweden and have a Happy Easter.
Cheers mate, you too!
Looking forward to the tasting of this!
Cheers mate! It’s an interesting one
Ah im planning one myself, but to do it as an alternative to a christmas festive strong ale, it's going to be closer to 7.4 than 4.7. i wouldn't put in real hot cross buns, but I do plan on using Special B and crystal malts for the sweet raisin flavour, as well as a large body of wheat. And then leaving it until next year, ageing.
Do let us know how it goes! If you have a barrel you should split batch it too
250g of coffee! I'd have used maybe 50g but that's just me.
I recon those sultanas are going to be spot on. Cheers boys
Cheers mate, yeah we really didn’t have a lot of reference for this one so was winging it!
Soft ;-)
The US did start out as an English colony...That looks like a really cool recipe. Might have to ask my auntie (from England) 'bout the buns. Never heard of 'em.
Lmao yeah I know I meant countries that are a little more “English” for lack of better words 😂 hot cross buns are a big thing in Aus, NZ, UK not sure about the states tho
@flyingwombattv 😂 The last Aussie I called more English than us wanted to beat my nose in. Yeah, I've never heard of them, and I've lived all over the US.
Promo SM ✨
Maybe put the rolls in a bag. Might make a difference.
Ended up being ok after all, the buns basically just dissolved so there was nothing to worry about!