Ready to Rock Some British/Irish/Scottish Brews...

[Evan!]

Ever since I did that big english barleywine, I've been plumb out of Maris Otter---normally I'd just drop by Weekend Brewer when I'm close to Richmond, but I've got the hookup at the local brewery, getting floor malted Warminster for $0.70/lb...that palette is supposed to be here in early Feb. Can't wait. In the meantime, I've been brewing some American and Belgian styles, but I'm ready to get a mild and a scottish 80 shilling going. So, I just plunked down a bit of coin on a pound of Magnum and a pound of EKG from Puterbaugh. That should last me awhile...:shark:

[guest_account_001]

Pallette? For yourself? How much is that?

[Evan!]

ha, no...the brewery gets a palette of grain and I take one of the sacks off their hand (that's what she said).

[guest_account_001]

Ah! OK I thought maybe it was a group buy. But I saw a pic of you with about six bags of grain, so I started wondering. ;)

.70 per lb is pretty cool!!!

[Evan!]

Ah! OK I thought maybe it was a group buy. But I saw a pic of you with about six bags of grain, so I started wondering. ;)

.70 per lb is pretty cool!!!

Especially for this floor malted stuff. I've been using the Munton's, and from what the brewmaster says, Warminster will blow that stuff out of the water. Which is why I want to do a Mild first, because that delicate style will really showcase the base malt. I'm getting American 2-row for $0.50/lb :D

[Ó Flannagáin]

Dude, see if you can get your hands on some of the VSS English strains that were released this past season from WYeast. They are all awesome, I've used each.

[Evan!]

Dude, see if you can get your hands on some of the VSS English strains that were released this past season from WYeast. They are all awesome, I've used each.

Which ones were those?

Right now I have a good contingent of british yeasts...Essex, Thames Valley, London Ale, WLP002...

[Ó Flannagáin]

ahh, sounds like you are stocked up. They had the Cask Ale, Yorkshire and I believe the other was a new English Bitter strain. I REALLY enjoyed the English Bitter vss and the yorkshire has been getting rave reviews from k4 and I have sampled it in the oatmeal foreign extra stout I just brewed and I'm really liking what I'm tasting. The cask ale also has a crazy dark fruit thing going on. In the EIPA I just brewed I get a lot of flavors I'd expect from a BDSA.

[Evan!]

Kewl...AHS still has the yorkshire and cask, might grab the yorkshire.

[mr x]

1469 is excellent. I plan on using it instead of 1968 for as long as I can keep it viable.

[Evan!]

1469 is excellent. I plan on using it instead of 1968 for as long as I can keep it viable.

Sweet, thanks. I need some misc. grain anyway...

[mr x]

The floc on this yeast was unbelievable. I could literally peel the cake from the bottom of the starter flask, and the beers were crystal clear.

[Evan!]

The floc on this yeast was unbelievable. I could literally peel the cake from the bottom of the starter flask, and the beers were crystal clear.

I got the same result when I used the 1968. Finished fermenting in 2 days, and at 4 days, the hydro sample looked like it'd been crash cooling for 3 weeks!

[Evan!]

Question for yous guys: Since I'm planning on getting into these styles, I figured now would be a good time to restock the specialty grains that I'm low on. So, my cart at AHS right now has 2lbs of each of the following:

Special B
Crystal 10
Crystal 40
Caramunich
Victory
Brown

Anything else you think would be a good bet to have around?

[Barley-Davidson]

I like a little special roast in english styles. Toasty and biscuity, but with a little tang.
Maybe not in the mild, but best bitters, ESBs and porters.

[mr x]

I like a little special roast in english styles. Toasty and biscuity, but with a little tang.
Maybe not in the mild, but best bitters, ESBs and porters.+1. That grain has an interesting taste. If you're going to do some of the BCS recipes, grab some of that and some pale chocolate and some 120 crystal.

[Evan!]

oh, I'm right there with ya---got plenty of those three on hand already.

[PseudoChef]

I got the same result when I used the 1968. Finished fermenting in 2 days, and at 4 days, the hydro sample looked like it'd been crash cooling for 3 weeks!

Same exact result here with the SEBA and Oatmeal Stout.

Definitely need 120L for English styles, but you say you're covered so fuck off.

[Evan!]

Definitely need 120L for English styles, but you say you're covered so fuck off.

Keep it up, you'll earn yourself a shiny new cockpunch. :shark:

[PseudoChef]

Someone's gotta give every thread a little Ronthered, so may as well be me if it's not him.

[ohiobrewtus]

Aromatic & Biscuit are the only others I use semi-regularly that I didn't see on your list.

[Evan!]

Aromatic & Biscuit are the only others I use semi-regularly that I didn't see on your list.

I think I have those too---I know I have aromatic, might be low on biscuit.