Dude throw that hammer capper out, those things are a nightmare!!!
Milled the grain for my 1st brew of 2009 last night :o) Really looking forward to it, big ups to Barry for letting me use his mill ;o)
Going for something different, and im also messing with my hop additions, counting the 15 as a 30min, and the FO as a 15 min addition due to no chilling, and to make up for lack of aroma by dry hopping...
Not sure what yeast, got a pack of nottingham I might use cos may not have time to get a 1469 starter going?? Using the Beer recipator puts my figures at OG - 1052 and about 47 IBU's (if my calcs are correct)
I'd use US-05 though. But thats me. It would probably be the most hop accentuative (I know it's not a real word - I just wanted to make a post verb out of accentuate) dried yeast available. And I know how much you like the hops. It's also great for malt flavour - but we all know about that US-05.
It's almost unimaginative using it. But it's so consistently good, I have a hard time using anything else!
I'd back up what JT says on this. It's typical for an English yeast as it seems to consume a lot of hop compounds during active fermentation. Dry hopping will combat this.
Permalink Reply by jt on February 12, 2009 at 11:05am
Up the hops for Notts !
I reckon up the late hops too, not just rely on the dry hopping
Yeah i just got an old clamp down capper sort of unit from my Pa, but it puts round impressions on the caps and kind of skews them (i probably just need a washer i think haha). sounds like its the same as the one you are talking about james. Until i fix though it i think we'll stick with the hammer capper on a wooden chopping board.