@TheHomebrewChallenge Nice brew - would certainly like to try that myself! Is it the Heritage No. 19 Maris Otter that you guys used? - there are several different Maris Otter. Also what volume of water did you use for the recipe?
I love a good English ale at warm, er cellar temperatures. My brewing should start up in a couple of weeks, kegs and all and I've been battling with how to keg English Ales. This bottling idea might work out. PITA dealing with bottles though...
I have really enjoyed all of these videos. Im just wondering what you think of the different systems you have brewed on. especially the Unibräu system. is that a 120 volt or 220V? and your over all favorite system?
1034 OG seems low for Directors and more like Courage Best. Back in the day Directors was stronger up around 1046-8 and you could tell the difference between the two. The beer still looks good mind!
interesting about the mash and gravity. Do you think anything else is going on in the 2nd half of the mash? extracting something else that might not affect the gravity
That's a good question. I'm seeing experiments on places like Brulosophy that show beer mixed with a shorter mash is indistinguishable from longer mashes. I'm tempted to shorten my mashes when the expected gravity is reached.
Er, Alton Brewery, London, LONDON????!!!!!! Being a Southampton Boy you should know where Alton is! Up the M3 to Winchester and turn right onto the A31 - 30 miles or so. Don't trust wikipedia - Doh!
Hey what is the secret to brew a really tasty british ale? My ales will be to high or to low fermentet. result is a thin and tasteless body or very cloying.... and tasteless. maybe my malt for it is too old. I think it is a water-thing and a yeast thing. low fermenting yeasts - low mash temp, high fermenting yeasts - high mash temp. and water? you should use really hard water, like the water in british isles, more than 20°dH with high sodium and chloride content. I don't do a mash out, I think I sould do it. I boil 120mins. dry hopping is also a good idea, because british hops are low in flavour quantity. what do you do?
To a degree it's all about the best yeast for the style you are aiming for. Don't skimp on the best yeast available,it;s all about the yeast! I learnt the hard way buying cheap yeast .
@@compoturn1029 It doesn't exist bad yeast. It exist good yeast for that style or for that style, but not for every style. some yeast is better for bitter, IPA and Golden Ale but unpassable for.... lets say sweet stout or dark mild. any other yeast is perfect for sweet stout or dark mild, but unpassable for pale ale. Every brewer have some favorite yeasts for some styles, who he like. I am brewing exclusively with dried yeast. The yeast isn't the problem on a lack of malt flavour. I have british ale yeast that ferment at ~65% and some ferment at ~80% at the same mash condition.
14 lbs 14.0 oz Maris Otter 14.6 oz Caramel 80 1.5 oz Black Malt 1 lbs 8.0 oz Sugar; Corn (Dextrose) 1.60 oz Target Pellets - Boil 90.0 min0.28 oz Styrian Golding Pellets - Boil 0.0 minEnglish yeast of your choosing
Just found your page and subbed! What a great channel you have for other homebrewers! Really nice job. We also upload homebrewing and all things related beer vids so check us out if you get a chance. Would love to know what you think. Cheers!
We did extract for years and brewed some really tasty beers. There's still an extract pale ale that I don't think we've been able to beat with an all-grain equivalent (a Brewers Best Pale Ale). Cheers!
Dude I love your's recipes but, why don't you write them in the description. By the way, rest of the world does not use ounce, feet, Fahrenheit, etc... so it's better you put it in metric system info, and maybe also the percentages It's pretty hard to decode a recipe from the video.
The interaction with your dad was wonderful. How about more “bitters with dad” segments. Thanks for a great video.
@TheHomebrewChallenge Nice brew - would certainly like to try that myself! Is it the Heritage No. 19 Maris Otter that you guys used? - there are several different Maris Otter. Also what volume of water did you use for the recipe?
I'm going to make this one over the weekend. Thank you.
Hell yeah! Drinking a pint with the old man. Love it!
Looking forward to taste testing a batch of home brew with my old man soon.
I love a good English ale at warm, er cellar temperatures. My brewing should start up in a couple of weeks, kegs and all and I've been battling with how to keg English Ales. This bottling idea might work out. PITA dealing with bottles though...
Great video!
The only commentary is that you did not put the recipe in the description.
We non native english speakers sometimes miss some parts :(
I love hearing the premier league football in the back
Yes, will be nice to have it back soon.
I have really enjoyed all of these videos. Im just wondering what you think of the different systems you have brewed on. especially the Unibräu system. is that a 120 volt or 220V? and your over all favorite system?
It’s 240V. Really enjoying using it. Makes for a repeatable and relatively simple brew day.
Glad your back.
That`s my favorite beer style. Cheers
Cool. Definitely recommend serving it at cellar temps.
Now that is next on my brewday. Love a Director's me.
Infact I'm going to go to Sainsbury's later to pick up some bottles. Lol
Cheers
Not everybody has the chance to go to sainsbury's and pick up some bottles. Because not everybody live in your country of greatest beer culture.
Sucks to be you 😉
1034 OG seems low for Directors and more like Courage Best. Back in the day Directors was stronger up around 1046-8 and you could tell the difference between the two. The beer still looks good mind!
That was the pre boil gravity mate! When boiled he had it down to 1045 (his target was 1046)
interesting about the mash and gravity. Do you think anything else is going on in the 2nd half of the mash? extracting something else that might not affect the gravity
That's a good question. I'm seeing experiments on places like Brulosophy that show beer mixed with a shorter mash is indistinguishable from longer mashes. I'm tempted to shorten my mashes when the expected gravity is reached.
Er, Alton Brewery, London, LONDON????!!!!!! Being a Southampton Boy you should know where Alton is! Up the M3 to Winchester and turn right onto the A31 - 30 miles or so. Don't trust wikipedia - Doh!
Hey what is the secret to brew a really tasty british ale?
My ales will be to high or to low fermentet. result is a thin and tasteless body or very cloying.... and tasteless. maybe my malt for it is too old. I think it is a water-thing and a yeast thing. low fermenting yeasts - low mash temp, high fermenting yeasts - high mash temp. and water? you should use really hard water, like the water in british isles, more than 20°dH with high sodium and chloride content. I don't do a mash out, I think I sould do it. I boil 120mins. dry hopping is also a good idea, because british hops are low in flavour quantity.
what do you do?
To a degree it's all about the best yeast for the style you are aiming for. Don't skimp on the best yeast available,it;s all about the yeast! I learnt the hard way buying cheap yeast .
@@compoturn1029
It doesn't exist bad yeast. It exist good yeast for that style or for that style, but not for every style. some yeast is better for bitter, IPA and Golden Ale but unpassable for.... lets say sweet stout or dark mild. any other yeast is perfect for sweet stout or dark mild, but unpassable for pale ale. Every brewer have some favorite yeasts for some styles, who he like. I am brewing exclusively with dried yeast.
The yeast isn't the problem on a lack of malt flavour. I have british ale yeast that ferment at ~65% and some ferment at ~80% at the same mash condition.
Wow that looks amazing!! Pls share recipe?!
14 lbs 14.0 oz Maris Otter
14.6 oz Caramel 80
1.5 oz Black Malt
1 lbs 8.0 oz Sugar; Corn (Dextrose)
1.60 oz Target Pellets - Boil 90.0 min0.28 oz Styrian Golding Pellets - Boil 0.0 minEnglish yeast of your choosing
@@TheHomebrewChallenge ty alot! Cheers
Do you publish your recipes anywhere?
Nah I'm not that organized :-)
@@TheHomebrewChallenge I see you use Beersmith... maybe put them in the cloud at least?
Being English i love Directors, did you put any sugar etc in the bottles?
Nah force carbonated in the keg then transferred to bottle. Love this beer at cellar temps!
can you classify "best bitter" ale as mass produced beer or craft beer?
Hmm I guess it depends who makes it. There are a lot of small British breweries making this style and serving in casks.
Just found your page and subbed! What a great channel you have for other homebrewers! Really nice job. We also upload homebrewing and all things related beer vids so check us out if you get a chance. Would love to know what you think. Cheers!
Have you guys got an Instagram or Facebook page?
Thanks Paul. And no, we're just on UA-cam right now.
Homebrew How-To great videos. I’m from Manchester but live in Central Florida. Still extract brewing but love these videos.
We did extract for years and brewed some really tasty beers. There's still an extract pale ale that I don't think we've been able to beat with an all-grain equivalent (a Brewers Best Pale Ale). Cheers!
Dude I love your's recipes but, why don't you write them in the description. By the way, rest of the world does not use ounce, feet, Fahrenheit, etc... so it's better you put it in metric system info, and maybe also the percentages It's pretty hard to decode a recipe from the video.
Is that really? beer without foam. =/
British bitter has no head. Acquired taste, but once you're hooked there is nothing better!
Pounds and ounces....speak English man..this is not the 20th century