Northern Soul - Yorkshire Bitter Grain 2 Glass

[@EclipseBrewing]

Very nice ! love the editing was a great watch mate.

[@Zandebrew]

I enjoyed watching and very informative ! Was very interesting to me as I am thinking of brewing a Yorkshire Bitter when I finally get to my 1st all-grain brew day. Its a simple recipe for me to muck up a few times before I get something which is drinkable. All the best and Mash On!

[@imperia1999]

Wow looks fantastic colour and taste you've done a good one bud, looks like I'll have to try adding different grains to my grain bills

[@jcinsaniac]

Very nice looking beer...Good color, I felt like I could almost smell it! The last bitter I made was in March and it came in at 6.2% (A little high) but such a nice drinkable ale. Cheers!

[@Dts1953]

Looks a cracking pint, and being from Yorkshire you have done us proud!👍 Been working on a recipe myself tonight. It is for a Barnsley Bitter which was a famous pint in its day. It’s brewed now at a small brewery near to where I live and another brewery in Sheffield brew it. I have the ingredients they use which is on the bottles, but no Ibu figure. Was going to ask the brewery for it but will aim for about 40 as it is a very bitter beer.

[@DudesBrews]

Dts1953 cheers! I’m a fluffy southerner myself but spent a few years up in Yorkshire when I was at uni so I got through a fair few of the local beers in that time!

[@StoneyardVineyards]

Sure looks like a awesome brew .. Cheers

[@WreckedBrewery]

Nice looking beer dude. Cheers!

[@reddogales9029]

Ooo yes.. Cant beat a 'Hob knob' bitter on keg. 😄 Good work pal

[@DudesBrews]

haha who doesn't like a hob knob lol!?

[@playingwithdata]

Hi. Quick question about this recipe: do you recall specifically which amber malt you used? It seems that Simpson's amber malt is rather different to Fawcett for example. Apologies if you mentioned it in the vid and I missed it.

[@DudesBrews]

Hi it was Crisp amber malt which is about 50 ebc so closer to the simpsons version I believe 👍🏻🍻

[@playingwithdata]

@@DudesBrews Good stuff. Cheers for the quick response.

[@OathoftheAbyss]

What happened to the b&m containers as an fv? Great vid 👍

[@DudesBrews]

OathOfTheAbyss still got the boxes but as you can see treated myself to a couple of upgrades recently!

[@hazydaze.brewery]

Looking good dude can’t beat a nice bitter🍻

[@DudesBrews]

cheers mate, it does the job thats for sure!

[@davidpotter6564]

Interesting that you find this yeast finishes dry. I've been using it for a while and I'm now on the 6th generation (I always overbuild my starter and keep a jar) and regularly find it more likely to under attenuate. A couple of my bitters have finished at 1.020 so in my latest batch I've added some golden syrup to try and dry it out. Maybe I should stop being cheap and buy a new sachet as I might have got an odd batch!

[@DudesBrews]

I've seen others get different results with this but 1.020 does seem exceptionally high wouldn't expect that to be too much down to generational shift if you are overbuilding starters either so that is a bit odd

[@tytrimble3055]

Beautiful looking beer! I’m not criticizing, because it was a great pour, but how long are your beer lines? It took almost 40 sec to pull that pint. I shoot for the 10 second rule, but I also fight foam sometimes.

[@DudesBrews]

Ty Trimble it was a pretty long pour! I’ve turned the gas off on this keg tho after a bit of carbing to try and get a more cask style dispense from the keg. I do use about 3-4ft of 3/16 line to restrict the flow so the pour is normally a bit longer than 10s still, helps a lot with the foaming tho

[@protestbeat1]

Hi Richard, Did you use finings in the keg on this one? Clarity looks fantastic from that yeast. I’m thinking of doing a hoppy best bitter, inspired by Manchester Bitter by Marble & might use your recipe as a base as it looks like it turned out great :)

[@DudesBrews]

protestbeat1 no finings in the keg just the protofloc in the boil and a cold crash at the end of fermentation, was crystal within a couple of weeks 👍🏻🍻

[@watchfordpilot]

I've got a similar one from a kit I'm going to keg up later today, hope it comes close to yours. I think I'll ask Santa to bring me some proper kit so I can move on to the next step in my brewing adventures. BTW, went round a mates house the other night and had a bottle of commercial stuff, the first time for a long time. Oh dear, how many chemicals? Tasted yuk. Do people really know what they are missing by not having a go themselves? Cheers.

[@jafarym77]

I just made a starter of that yeast for Timothy Taylor landlord and this video pops up..lol what a coincident 😀

[@DudesBrews]

Hope you enjoy using it as much as I did!

[@Waymeytc]

How long is it matured?

[@DudesBrews]

I think this was about 3-4 weeks in the keg when I made the video

[@Waymeytc]

@@DudesBrews do you have any tips and tricks for foreigners in brewing british beer especially for bitters?

[@DudesBrews]

Waymey get a good yeast, most bitters have very similar recipes yeast strains can really set them apart, West Yorkshire is my favourite, wlp002 is good and the Ringwood strain has also worked well for me. Use a bit of lightly roasted malt like Amber for extra character and don’t go too heavy with the crystal. Oh and it’s a ‘bitter’ so get a decent level of IBUs in there that’s probably the main tips for me!

[@Waymeytc]

​@@DudesBrews I very like toffeeish bitters with high amounts of crystal. also I very like the soft biscuitiness or roastiness of amber malt. if have simpsons amber malt(more like belgian biscuit malt) and crisp amber malt(more like a latte macchiato). I love the taste of british hops. Yes the yeast is Important. I am brewing with dried yeast yet, the flavour is okay for me, I found some yeast which I very like. But my bitters won't be so as I want. I twisted at all screws, like mash technique, water chemistry, malts, boiling technique etc. Any mystery I don't understand. What is the secret for a good bitter?