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No fighting here Hirns, just drooling over an awesome brew, served at a cool temp with some carbonation.
Did I mention drooling?
Cheers

LMAO, good to see..
Putting ths brew down down this W/end..this time with the Carabohemian Malt (Weyermann®) , Fresh Hops and Golden Promise.
This will be be kegged ASAP.

Smacked the pack this morning (1469), and will get onto it tomorrow...

26 minutes to go in the boil for my first TTL, doing this as a biab, 5 stubbies down, cant think of a better way to spend a friday night.

Cheers
Grog

more stubbies and go through the hay hay its saturady

Well its been six days since pitching and my landlord seems to have reached terminal gravity at 1011. Brewed at 18-20 degrees and had to give it a swirl to get it to finish right out. Not sure if I'm going to bother to rack this brew to secondary yet like I normally would. Still plenty of krausen sitting on top just like Bum's brew. Samples smell and taste pretty promising

chadjaja wrote:Well its been six days since pitching and my landlord seems to have reached terminal gravity at 1011. Brewed at 18-20 degrees and had to give it a swirl to get it to finish right out. Not sure if I'm going to bother to rack this brew to secondary yet like I normally would. Still plenty of krausen sitting on top just like Bum's brew. Samples smell and taste pretty promising

1.011, that a good low finish.

You can get away without racking this beer as it will drop bright by itself, no finings required in a few days after FG is reached. The krausen will stay however but if you rack the beer to a keg or bottle as normal you will find the end result is very clear beer.

Need to get a start going with my new yorkie strain this week so i can brew one of these asap.

Is it too late to skim some of this yeast?

No, you can skim what is there. It may be enough to directly pitch into another batch. Let it settle out and see what volume of yeast you have.

Posted this picture in the what are you drinking thread a while ago but thought I would post my extract recipe here as well for other extract brewers. The nonic is the real deal and the oxford is mine. Was bottled on 10 Oct and after a couple of months in the bottle its tasting pretty good. As I said in the other thread its not exact but its pretty close for an extract clone.

I added a bit more in the spec malt department to make up for the fact it was extract. I know biscuit should be mashed to extract sugars but I am led to beleive that steeping it can extract some flavour.

Recipe: 100 Timothy Taylor Landlord
Style: Special/Best/Premium Bitter
TYPE: Extract
Steep grain in 4L water @ 70c, sparge with 2L water @ 70C
Boil ~800g malt in 6L water

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Estimated OG: 1.038 SG
Estimated Color: 18.4 EBC
Estimated IBU: 33.8 IBU

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Morgans UH Pale (7.9 EBC) Extract 89.55 %
0.15 kg Caramunich I (90.0 EBC) Grain 4.48 %
0.10 kg Biscuit Malt (22.5 EBC) Grain 2.99 %
0.10 kg Caraaroma (Weyermann) (390.0 EBC) ain 2.99 %
20.00 gm Target [9.00 %] (60 min) Hops 20.9 IBU
5.00 gm Goldings, East Kent [4.80 %] (60Hops 2.8 IBU
30.00 gm Goldings, East Kent [4.80 %] (20Hops 10.1 IBU
30.00 gm Styrian Goldings [4.80 %] (0 minHops -
1 Pkgs Windsor Yeast -Ale

Thanks for posting the recipe. How do you reckon that this would go using the 1469?

Hirns

hirns wrote:Thanks for posting the recipe. How do you reckon that this would go using the 1469?

Hirns

Will work very well.

Thanks for answering Warra as I have no idea, yet to venture to liquid yeasts. I know I should but blah, blah etc.

I should say that I was running low on goldings so subbed the Target in for the 60min. If you had enough you would probably use all EKG for the 60min addition.

hirns wrote:Thanks for posting the recipe. How do you reckon that this would go using the 1469?

Hirns

WY1469 is reportedly the Timothy Taylor strain. I'm not sure how true that is but it is a yorkshire strain and punches out the same lovely esters found in Landlord. It's my first choice for this beer although i am going to trial 2 other yorkshire strains in it soon.

Thanks forthe replys: Need to clarify my questions somewhat. I know it's 1469 that is used, that's why I asked Earl the question(sounds like a speeedie response.. my fault) as I was wondring if with this recipe the Windsor worked out better.

Having never used liquid yeast I can't say if its better. I often use Windsor for english ales as it attenuates a bit lower and is supposed to throw some esters. If the liquid is an option for you probably go with that.

earl save your money and use winsor
it is hard too beat
can you imagine all of those lovely esters and if you can drink up
to me green king is hmmm!

speedie wrote:earl save your money and use winsor
it is hard too beat
can you imagine all of those lovely esters and if you can drink up
to me green king is hmmm!

Speedie Bizarre

Are you tongue in cheek?

Are you now saying that dry yeast is better or not as good?

My head is spinning!!!!

Have we already had this conversation?

Shoulld Timothy Taylor having brewed beers for 150 plus years resort to a mutated recultured form of Paman?


Hirns

I think the point is that it is only any good if it passes through his brewery. He uses dry yeast (which are fine yeasts) so liquid must be shit.

liquid yeast for me has produced my finest brews so far. Don't forget (insert name) that my dried yeast brews have produced award winning beers.
Cheers