Jes2xu
Well-Known Member
Jes2xu - welcome to the world of trying to reproduce Hobgoblin...
Gbx, I was starting to look at the invert sugar as well. Its the only ingredient not being added
that the brewer suggested. That and a few minor things (ph, strike water ratio, yeast amounts)
Bottle ABV: 5.2% - straight from the UK and US bottles.
Cask ABV: 4.6% - straight from Jeff Drew (head brewer)
I was thinking of adding a few % of invert sugar - If only I can get some lime to make it.
But what color/flavor of invert sugar. This page claims to be able to get various different flavors and colors
I estimate that we would have to add 1/2 pound invert sugar to get OG of 1.051 and FG of 1.011 (values of original brew.)
Jes2xu, GBX, DSmith, do you measure pH of your beers ? I'd love to know what you achieved. I measured the commercial beer at 3.64. My latest is at 4.1.
I was reading that the more yeast you pitch, the faster the ferment and the lower the final pH of the beer. It takes me more than 3 days to ferment and I use a 1.5L starter on a stir plate. To get 3 day ferments, like the brewer suggested, I'm going to need more yeast.
Nah sorry man, I dont track ph at all, I guess I should start though. I also don't worry much about water. To be fair our water here is better for malty type beers. I kinda feel like ph and water will be the last things i worry about after everything else is sorted.
I'm actually considering throwing some prunes and port or sherry into the "secondary" on the next one i do. Not sure if it will be hobgoblin.....but I'm sure it will be tasty hahaha.
Sent from my iPad using Home Brew