Subject: Tragedy and Bitter/pale Ale
Date: 1989-10-25 16:03:39 GMT
I always use a plastic bin for ther primary fermentation. I don't want to
run the risk of the blowoff tube clogging. I just use a loose fitting lid
and stand the bin in a towel. The worst I've had is foam pouring out over
the sides! I think that's a lot safer than using a carboy. Then after a
couple of day when the initial activity dies down I rack into a carboy,
leaving a couple of inches of gunk behind. By bottling (another couple
of weeks) there usually an inch of so of sediment in the carboy. Rack
back to the bin, prime and bottle, and wait (impatiently!). This way
I get very little sediment in the bottle, with careful decanting I leave
only about a teaspoonful of beer behind.
About this Bitter - Pale Ale controversy. I disagree that they're the
same! Using that argument, all beers are the same, it's just the
ingredients that are different! You can get both Bitter and Pale Ales
in kegs, bottles and cans in Britain (speaking as a pompous native).
Pale Ale is pale, Bitter is dark(er). Pale Ale is also higher in
alcohol than bitter, and has more hops. Think of the difference between
Sierra Nevada Pale Ale (a favourite of mine!) or Anchor Liberty Ale,
and Fuller's London Pride or John Courage. Of course, neither of these
export versions are remotely like what you can get on tap in Britain!
If you ever visit Britain, I'd strongly recommend a visit to a
reputable tavern and a pint (or even several) of their finest -
Wadworth's 6X is my personal favourite, although John Courage
Director's, Fuller's London Pride (the real thing), and many others are
almost equally excellent! Hand drawn from a wooden (unpressurized) keg
with a vacuum pump of course!
Well I've probably bored you enough by now
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