tag:blogger.com,1999:blog-8066877917844499643.post5832229629733099896..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Timothy Taylor Landlord Clone RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8066877917844499643.post-56020622948381457592021-06-23T22:12:33.145-04:002021-06-23T22:12:33.145-04:00They only list Golden Promise, but it is possible ...They only list Golden Promise, but it is possible they add a very tiny amount of black malt. They mention sugar too, although that might just be to prime the bottles/cask? Could also be a caramelized sugar adding a subtle flavor. I personally didn't taste it in the original, but haven't had one in years!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-71508261606570614212021-06-22T04:45:41.422-04:002021-06-22T04:45:41.422-04:00The recipes I have seen have a pinch of black malt...The recipes I have seen have a pinch of black malt for added colour and subtle flavour contributionMaltyMatthttps://www.blogger.com/profile/07652123126141646321noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-56718083881415699362021-04-21T08:31:05.254-04:002021-04-21T08:31:05.254-04:00Wyeast lists West Yorkshire at 67-71% attenuation,...Wyeast lists West Yorkshire at 67-71% attenuation, so mine certainly ended up a bit drier than expected. I wouldn't worry as long as it tastes good!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47252367935929827632021-04-18T11:55:40.514-04:002021-04-18T11:55:40.514-04:00Thanks for the recipe, just finished brewing mine....Thanks for the recipe, just finished brewing mine. I was wondering about your attenuation. 1.043 to 1.008 gives 81% attenuation for 4.6%. My OG is 1.047 which gives me abt 4.3% at 70% attenuation, which is what I thought was about right for this yeast? Have I missed something? CheersPaternohttps://www.blogger.com/profile/15345387144755283465noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75062129601531526502019-08-24T13:21:41.157-04:002019-08-24T13:21:41.157-04:00It could be that they are using a slightly darker ...It could be that they are using a slightly darker pale ale malt. The color on mine was pretty close to what I've had from Landlord. Of course it was long enough ago that I didn't record which maltster I used.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43771028993483390072019-08-21T17:17:57.327-04:002019-08-21T17:17:57.327-04:00Just brewed this recipe a couple of weeks ago. It ...Just brewed this recipe a couple of weeks ago. It is a nice refreshing beer after 2.5 weeks! I had to use EKG in substitute for the Styrian Goldings 65 min. addition. It is a very pale color beer. Timothy Taylor describes theirs is a "pale amber" so I expect they have their proprietary Golden Promise secret. I might try to make some crystal malt out of Golden Promise to see how that works. Cheers!Mike Hooverhttps://www.blogger.com/profile/05700877383531800375noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43211877200590211892019-06-26T19:02:03.341-04:002019-06-26T19:02:03.341-04:00That was the source water pH according to the wate...That was the source water pH according to the water department. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75748301913381974362019-06-25T08:32:04.106-04:002019-06-25T08:32:04.106-04:00Mike, in the water profile above you have "pH...Mike, in the water profile above you have "pH: 8.23". Is that your water source pH, or your mash/sparge water pH after treatment? Thanks and cheers!Mike Hooverhttps://www.blogger.com/profile/05700877383531800375noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53436184650151270242016-06-14T19:46:49.540-04:002016-06-14T19:46:49.540-04:00You could try fining it if you are looking to get ...You could try fining it if you are looking to get it to drop quicker. I need to try this strain again!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88514505501480451442016-06-14T14:33:19.009-04:002016-06-14T14:33:19.009-04:00I've always had an incredibly hard tine gettin...I've always had an incredibly hard tine getting 1469 to drop too. I used it in a pretty basic oatmeal stout that was freaking delicious in the end. I was about 3 weeks out when the krausen finally dropped; well after it was done fermenting. This yeast left a nice chewy malt profile with that beer that really impressed me quite a bit.<br /><br />I've yet to try it in a lighter beer but I'll have to do that soon. I've never had a Timothy Taylor beer, but I'll probably give this recipe a whirl anyway as it seems simple enough.Torstennoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62136126782890268552016-05-02T14:16:24.030-04:002016-05-02T14:16:24.030-04:00I brewed this last month. Used Marris Otter as th...I brewed this last month. Used Marris Otter as the base malt. Tastes great!<br /><br />WY1469 West Yorkshire yeast has a prominent fruity ester profile.Jasonhttps://www.blogger.com/profile/08313336796740937597noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26766133989824265472011-03-29T08:47:15.864-04:002011-03-29T08:47:15.864-04:00Anything in particular that was bland about it? I...Anything in particular that was bland about it? It is hard to judge the original by a clone recipe (especially when you swap ingredients), but this certainly isn’t boldly flavored bitter (no specialty malts). <br /><br />I’m brewing a similar recipe soon with more Styrian Goldings at the end of the boil, some toasted malt, and WY 1968 (which has become my favorite English strain).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17853172459510246202011-03-27T21:26:24.619-04:002011-03-27T21:26:24.619-04:00I did this recipe - Marris Otter in place of Golde...I did this recipe - Marris Otter in place of Golden Promise - and - US Goldings in place of East Kent. I did have the Wyeast 1469. I found the beer came out particularly bland/boring. Not what I expected from such a highly rated beer. I'm a big English bitter fan and was quite disappointed.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49733717173301134992010-03-09T08:13:56.978-05:002010-03-09T08:13:56.978-05:00Wouldn't that mean that it would be highly flo...Wouldn't that mean that it would be highly flocculant? This was just the opposite problem, it fermented out fine but refused to drop.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19325058002828329712010-03-09T08:07:00.232-05:002010-03-09T08:07:00.232-05:00If that's a strain meant for a Yorkshire squar...If that's a strain meant for a Yorkshire square, I'm not surprised it was a slow fermenter. The beer needs to be almost continuously roused for such strains to work properly.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75533861929360932902010-03-09T03:25:11.238-05:002010-03-09T03:25:11.238-05:00Hiya Mike,
Love your work! There's a big wh...Hiya Mike, <br /><br />Love your work! There's a big whack of people working on Timothy Taylor Landlord clones over on AussieHomeBrewer. The consensus recipe has probably been through a dozen revisions, and I think we've nail it. Check out the thread if you're interested in making another. <br /><br />http://www.aussiehomebrewer.com/forum//index.php?showtopic=29871<br /><br />Cheers,<br /><br />DavidAnonymousnoreply@blogger.com