Old Ale

[Mike Neilson]

As the weather is changing im now starting to think I might brew and old ale, I have the yeast, Wyeast Old Ale but now I need the Grist Im thinking of using the following

UK Pale
Amber
Caramber
Pale Choc
Choc
Molases

Any one got any sugestions?

[JoKing]

I'd get some more Brett mate - maybe even a WyEast pack of the stuff. Be sure to get a high alc strain too. Most Brett shits itself around the 6 - 7%abv mark: it is very sensitive to alcohol. Like me.

[Mike Neilson]

Yip she's finished!! What did you want it to finish around?

[Reviled]

Aww man, I was considering maybe putting a t spoon of molasses into the cube? That has Brett in it right?

On another note - just kegged my Pliny and American Brown, it seems ive acquired under attenuation issues :o( Pliny only got to 1018 and the American Brown is at 1028!!!! :o( Im guessing my thermometer might be stuffed? Or the cold weather?

[Mike Neilson]

Why do you think you under attenuated? Did you change anything? What yeast? I wouldnt worry about the Pliny as it will still be drinkable but that american brown?? Whats up with that?

[Reviled]

I mashed at 68/69 which I dont normally do with the American Brown, it was a fresh pack of S-05, and it was also brewed at my new house which could have changed something? Im not worried bout Pliny at all it still tastes awesome as, but the brown finished so damn high??? :o( It still tastes quite good and not actually syrupy tho?? Maybe my hydrometers shot?

Something definately aint right? Or maybe its just a one off??

[warra48]

Here's my latest English Old Ale.

Old Ale 23 litres
OG: 1.054 SG IBU: 42.8 IBU
Boil Time: 90 Minutes

5000.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 91.91 %
250.00 gm Crystal, Medium (Bairds) (170.0 EBC) Grain 4.60 %
100.00 gm Crystal Dark (260.0 EBC) Grain 1.84 %
40.00 gm Chocolate (1200.0 EBC) Grain 0.74 %
30.00 gm Caraaroma (390.0 EBC) Grain 0.55 %
20.00 gm Black Malt (Bairds) (1300.2 EBC) Grain 0.37 %
20.00 gm Challenger '06 [7.90 %] (Dry Hop 10 days)Hops -
30.00 gm First Gold '06 [7.90 %] (60 min) Hops 24.2 IBU
30.00 gm Challenger '06 [7.90 %] (20 min) Hops 14.7 IBU
28.00 gm Styrian Goldings [2.30 %] (20 min) Hops 4.0 IBU
15.00 gm Challenger '06 [7.90 %] (0 min) Hops -
23.00 gm Styrian Goldings [2.30 %] (0 min) Hops -
(Wyeast Labs #1968) [Starter Yeast-Ale)
Mash 68ºC

[Reviled]

Woohoo, the cube is now putting out a fair amount of Co2 every couple of days, checked the SG today and its moved 1 point down to 1029 but theres allready a subtle hint of that brett aroma and a slight sourness... Yum!!!

So happy, its finally happening haha

[Reviled]

Yea boi!! Just took a hydro sample and shes down to 1016, so thats 14 points worth of sugar that the bretts munched its way through, the smell is awesome, like sweaty socks and cherry pie ;o) Yum!!!

Now the question is - when do I keg it?? Its been in the primary for about 3 months now, the Bretts been in there for 2 months, and activity appears to have slowed, allthough maybe not stopped completely?? I was considering kegging it, then hoping a few more points will drop giving me some natural carbonation - any thoughts??

[JoKing]

Go for it.

[studio1]

When do you plan to start drinking it? I would be really keen to try it