Last Activity:05-20-2015 6:46 PM
2 Likes on 1 Posts
Posted in thread: Advice on cask ales on 05-20-2015 at 06:46 PM
As a northern Brit I insist you use a sparkler. In southern England pubs don't use sparklers.
This is why most people think all British beer is flat, they go to London and have a pint
poured without a...
Posted in thread: One glass - changing tastes? on 03-30-2012 at 05:10 PM
Hey guys, any chance you could settle a debate between 2 friends and me?One of us thinks that
beers get hoppier (aroma/flavour, not bitterness) the further down the glass one gets. The
second guy gets...
Posted in thread: British Bitter. Add dry hops? Yes or No? on 03-04-2012 at 01:30 PM
Dry-hopping in the cask is very common among British breweries. It's one of the reasons cask
ale is better than the same beer from a bottle (other reasons being freshness and the living
yeast in there...
Posted in thread: Holy s-... my beer is frozen on 01-27-2012 at 12:00 PM
If you let the ice melt back in, there shouldn't be any huge problems. You may have to pitch
some more yeast if you want to carbonate naturally, I'm not sure how well they'll stand up to
Posted in thread: Any idea how I might go about brewing this beer? (Laughing Lab Scottish Ale) on 01-22-2012 at 09:47 AM
According to 300 Beers to Try Before You Die, it uses "pale two row, two types of crystal,
chocolate and carapils" as well as williamette and chinook creating 19 units of bitterness.
Posted in thread: Do you consider the order of drinking? on 01-20-2012 at 10:22 AM
Generally I try and start with weaker, paler beers, working up to the stronger and darker. But
what happens when I have a dark mild at 3.5% and an IPA at 6%? Start with the paler one, or the
Posted in thread: Is AG really that much cheaper then extract? on 11-02-2011 at 09:45 AM
BIAB. Brew in a bag.If you have the equipment for extract brewing (kettle, heat source) you
have everything you need for all-grain.You just need the bag. Maybe a thermometer.No fancy mash
tun? Wrap yo...
Posted in thread: Time for AG Brew on 10-31-2011 at 06:41 PM
My BIAB brewday takes around 5 hours, but as noted there's a lot of time I'm not actually doing
anything. Dough in and then leave it for 60-90 minutes. Get it to the boil and then leave it
except to a...
Posted in thread: What does the yeast "clean up" on 10-31-2011 at 06:37 PM
When I was looking up the advantages of a longer primary over a short one the main thing that
came up was that leaving the beer on the yeast for a while would "clean up any off flavours",
but no real ...
Posted in thread: Ghost Deer - fermented to 28%? on 10-12-2011 at 07:58 PM
Brewdog's latest beer is a 28% golden Belgian ale. Nothing too strange about that, they've made
plenty stronger. But that was with freeze concentration. If I've understood this correctly they