My local Pub here in the east of England sells Timothy Taylor on cask and this honestly looks just as good! Good to see this style get some appreciation because people my age (30s) tend not to drink it and it may eventually end up going the way of Pre-Prohibition styles in the U.S.
As someone from West Yorkshire, it's great to see your enthusiasm for this style and cask beer in general. I bought my own hand pump last year, my friends drank a whole 'keg' of porter last time they were here! Cheers 🍻
Love the focus on this king of beers, nothing beats a great cask ale. Not living in the UK any more it is probably the thing I miss the most and the reason I started home brewing.
Hi Fellow Apartment Brewer, I live in Southern California and my Homebrewer’s Association did an ESB/Strong Bitter challenge in January. That was the first Beer I made by myself, all grain, in my apartment. And I’m very proud of it as well. I used Maris Otter for the main grain and EKG for the flavoring hops. I bottled and used enough sugar for one and a half atmospheres as well. I took it to Fest this weekend and it was very popular as well as my first recipe, a Black Rye DIPA which was also very popular😁🍻
Great video and ESB is my next brew. Just a note, I can't comment too much on Southern England but most Northern England pubs have a sizable number of 'beer engines' serving cask ales. For the cold temperature higher ABV beers there will also be the gassed beers kegs
Awesome! As a Brit beer drinker and brewer, it's clear that you truly understand Real Ale. I've been brewing Landlord clones for a while and it's a breath of fresh air to see it advocated and articulated so well across the pond. Keep it up!
Hi Fellow Apartment Brewer, I live in Southern California and my Homebrewer’s Association did an ESB/Strong Bitter challenge in January. That was the first Beer I made by myself, all grain, in my apartment. And I’m very proud of it as well. I used Maris Otter for the main grain and EKG for the flavoring hops. I bottled and used enough sugar for one and a half atmospheres as well. I took it to Fest this weekend and it was very popular as well as my first recipe, a Black Rye DIPA which was also very popular😁🍻
I don’t have room for a hand pump etc, so I generally bottle condition everything. In these English-style Pale Ales I aim for around 2 volumes CO2 and aim for around 4.5-5% abv. The latest is about 3 weeks in the bottle atm. First I’ve made for quite a while and reminded me how much I like it. Definitely my favourite beer style to drink. This one is a tad turbid, and I’m not really sure why. I used WLP002, which is well known for dropping clear. It’s only the 3rd time in 50 batches that I’ve had a brew so stubbornly refuse to clear. Tastes good, just not quite the presentation I’d expected.
The knowledge you present and thought that goes into each brew is one of the best I've seen on here. I mentioned on my other channels name about wanting to do open ferments with a maple syrup evaporator tub. Keep up the good work.
I'm drinking my version of TT Landlord as I watch. I used Maris Otter (as it's what I have in bulk stock) rather than Golden Promise. Absolutely delicious. I will brew it again with GP to see how improved it is. Classic beer. That yeast is wonderful. As you say, British beer is neither warm nor flat. Well done for clearing that up!
>It’s a Monday morning in Montréal. >Steve releases this video, I start watching >I have the day off, I am spending it doing housework >I have an ESB in my fridge >I say: “What the hell, I’ll have a beer.” >I go back to folding laundry and listening to Steve, dreaming of the day I’ll get to have cask beer again
Quite interestingly, I was just bottling my new batch of beer and as it so happens, ESB :D Just starting out in this hobby so brewing and fermenting didn't go quite as expected, but the beer is done and now bottle conditioning for two weeks to find out how I succeeded/failed. Thank you for introducing this wonderful hobby for me :)
I've brewed this beer almost exactly to the recipe. It's excellent and was popular with my friends, so I brewed it a few times more! I highly recommend it!
Incredible vid as always! Just wanted to add that I believe cask breathers are now acceptable by CAMRA, may want to double check me though. So it would appear you've made two approved real ales for the price of one! :)
One of my favorite beers in the world is the Best Bitter from Black Sheep Brewery in North Yorkshire. Too bad I live in Maryland....Been meaning to brew one of these for a while and hopefully this recipe will scratch the itch a bit! Thanks for the video!
Went to England back in December and am also in love with cask ales. Timothy Taylor Landlord and Greene King Abbot were my favorites. Luckily a few breweries nearby in Asheville started using beer engines.
I love target, challenger, north down and goldings. Fullers ESB hops. Have made their clone a few times and it's to die for. Have a bitter going now with just targer, challenger and golding. Windsor yeast. We'll see how it goes. Same golden promise but half pound of c20 only. Cheers
Side note as well. For creamy pours, ventmatic (old name) or intertap taps that have a screw on end. Keg king has them, called a stout spout for 8$. Mine has a holed plate and shaker stack that foams it like a sparkler. Not the same i know but similar results. Very creamy and just tweak the pressure for that few hours. then back it back to normal. @@TheApartmentBrewer
I'm sure it feels similar to a nitro pour because. Air is ~ Nitrogen - 78% Oxygen - 21% Argon - 0.94% CO2 - 0.035% When pulled through the beer engine it would be infused with mainly nitrogen in reality. Great video, love the interesting content as always.
@@TheApartmentBrewer Glad to hear that! I don't have very good temp control and live in a fairly warm climate so do you think this recipe would work OK under pressure to depress the creation of some of the off flavors?
@@DDutton9512 I suppose you could, it may be tough to get the characteristic stonefruit from the yeast that way but it would help prevent issues related to fermenting too hot.
Loved this 👏🏻 We’re about to get stuck in to 4-5 cask style brews so it was very informative. Loving the Yorkshire pronunciation…..but can you say Worcestershire? 😉
Haha you would be surprised what I can pronounce living in Massachusetts - lots of town names inherited from England. We just don't have a Yorkshire haha
English beer is a treasure. Great episode. Glad you used the old 1469, i mentioned it a while back! Maybe something like Challenger or even Target would give you better results for the bittering. Cheers dude!
I have had less British beer than any other style and I think that even though I am an American my French blood biases me against it 😂. This is a really cool project and makes me want to try a real cask ale. Good stuff as always I really appreciate the level of dedication to authenticity.
Nice and simple recipe, as it's supposed to be! I'd personally up the Bu:Gu a bit but that's personal preference. Can't wait for you to start to really dive in to the traditional Brittish way, incorporating cane sugar, pitching cool and allow fermentation to free-rise (to a certain point ofc), open ferments etc. It's a deep, deep rabbithole...😂
Hi a big well done, with your Brew, probably needs to stand longer in the keg, I have three hand beer pumps, I just love Timothy Taylor's Landlord Bitter, all grain clone kit, I am not far away from the Brewery, Bradford, west Yorkshire, very enjoyable video 🍺👍
That pint looks incredibly inviting. Graham Wheeler’s recipe is closer to the Timothy Taylor Landlord beer I have tasted in pubs and brewed myself in the past. The abv is lower at around 4.2%, so it’s not really an ESB, more an ordinary bitter. Nonetheless your brew looked excellent!
@@clubroot3383 True but Landlord is not an ESB either, but 5% makes what he brewed one I guess? Either way an interesting video and I like the rudimentary cask system.
Another great video. My only complaint is that you keep mentioning England Ireland and Scotland, but what about Wales? 😉 Can't beat a pint of Welsh bitter 🏴🍻
This video actually has me excited for a Guinness XX on cask. It is my understanding that Guinness Draught is a industrial version of ye olde cask ale. Maybe even openfermenting will get that sour twang without too much issue. I'll get some stout books. I hope one will have the right recipe.
One thing about hop flavo(u)r in bitters, from one American cask appreciator to another, is that a whirlpool hop addition goes a long way. I’ve noted this in messages you and I have exchanged on Instagram, but a 1-2 oz addition in the whirlpool just seems to be the capstone in the construction of a wonderful homebrewed bitter. My ordinary bitter with a 2 oz whirlpool addition scored 41 pts in a recent comp.
@@TheApartmentBrewer it will be once it’s finished plans to put 2 towers with 3 taps on each on top of the freezer. Got most the parts just need the towers now. Will be done once the sheds finished for brewing won’t be long! Just gotta cut a few triangles of plywood, fill and paint. Electrics booked in for next month :D more excited now than Christmas
I'm curious how you attenuated down to 1.010. Was that calculated or was that simply what you ended up with? My calcs show 1.017 with a fairly similar malt bill. Cheers!
Calculations are always going to be 100% right all the time. Depends on pitch rate, mash temp variations, system, fermentation conditions, malt choices, oxygen etc.
I"m guessing you're using a Tilt hydrometer...? If so, how do you get the nice graphs of the falling gravity vs ABV? I've been looking all over my iPhone Tilt app...and I don't see a way to have it plot and present a graph? Thank you in advance, CC
Great Video, brewing this shortly, picked up all the ingredient's today. Question....Grain bill is almost 9 lbs but adding 8 gallons right from the start? No sparge water ? I have the Anvil foundry and for almost 9 lbs it recommends 5.7 gall strike water and 1 gall sparge water? Is this what your clawhammer at 240 calls for ? Any thoughts would be appreciated. I also have a beer engine, from pint365. Also....once beer is in my corny keg should i add any co2 pressure? I picked up the dextrose and cask yeast as well. Thanks
Thats right, I pretty much usually just do a no-sparge brew day. Saves loads of time and effort and is still consistent. If you are using the full keg as a cask you can always add some head pressure to help prevent any early oxidation. CAMRA might be cranky about it but it shouldnt be an issue.
Thank you for your response..greatly appreciated. Last question...when racking into my corny keg and adding the dextrose and yeast for cask and bottle conditioning, how long should I wait to drink it. How long did you let beer sit in corny with the 4 gall before you pulled first pint. Thanks
Whats your thoughts on choosing to cold crash and decant your starter? 1 liter seems like no big deal but I hear guys say any bigger and your changing the ingredients of your brew. I assume you just use dme? I have cold crashed and decanted all of the 3 starters I've ever made with no problems. I guess I'm asking how big of a starter till it changes the grain bill of your brew?
Yeah I really don't care about that aspect too much. I'd rather have all the healthy yeast that's in solution as opposed to losing maybe one gravity point on OG.
I watched that yesterday, he admitted to pitching the yeast hot, thats why he had the issues he did. And that's also similar to what happened with my last English pale brew. These yeasts will get very estery and crank out loads of off flavors when pitched and fermented warmer than 65 F
@@TheApartmentBrewer ...the devilish machinations of the world Wide Web! I wrote " cheeky bugger", but someone fixed it...Big brother, or artificial intelligence, or something happened in my computer?..
I brewed an ESB a couple years ago. Decided to use the (supposedly) legendary Burton on Trent water profile. Ruined the beer. Undrinkable. Dumped it. Tasted like chemicals. If I ever make another will just use a basic hoppy beer water profile. Lesson learned. 🙄
@@TheApartmentBrewer If I had to take a wild @ss guess I’d say reduce by 50%. I was shocked by how much that water profile added chemical flavor. Was all the proof I needed that water chemistry is actually doing something.
Yorkshire. Rhymes with "ire." A place in England. Yorksheer. Rhymes with "ear." Not a thing I've heard of. This could stand a little research, you are after, all, brewing in the English tradition (But what do I know, I'm a Canadian.) Try "Yorkshrrr" Leaving vowels out is a fine English tradition.
