Recent content by Diablo

I think Gervin might be the same strain as Notty.

Not me! it's a very average stout and annoyingly it's everywhere.

As others have said, macro beers brewed by Guinness are dominant here but it is slowly changing. A list of pubs stocking craft Irish beer is maintained here: http://www.irishcraftbrewer.com/index.php?option=com_content&task=view&id=91&Itemid=69 Bull and castle is the best craft beer pub...

I got them from England for about $50 each but I don't think mine are quite as cool as those $95 taps with the long all-chrome nozzle.

Yes they are flow control levers. They have a wide range, if you push them all the way up, the flow is completely shut off. I've never had foaming problems. :) The fittings are made by "John Guest" and are designed for use with compressed gasses, drinks vending etc. I haven't had any...

Pretty basic setup compared to some of the kegerators on here but it does the job. :mug: I'm thinking of painting it to make it more interesting. I keep it in my garden shed.

In Dublin, there are lots of pubs but unfortunately not much choice in what beer to drink. There are a couple of exceptions: 1) The Bull and Castle pub in Christchurch is the pick of the bunch, has good food, and a good selection of Irish craft beer on draft and in bottle. They always have...

There are two types of Wyeast smack packs. You don't need to make a starter for "Activator" packs. You do need to make a starter for "Propagator" packs.

Really enjoyed this and it was a great crowd pleaser over Christmas.

Aroma and flavour are closely connected and you can't totally isolate one from the other. For example, when you have a cold and blocked nose you can't taste food and drinks properly. Therefore, a stronger aroma in your beer will enhance the flavour.

I've experienced this. General consensus was that a build up of static was causing some of the yeast to stick to the glass.

Could you be over-ageing the beers ? Not every beer benefits from long ageing. Maybe try sampling them each week from the keg to see when they peak.

If they're the same bottles that IKEA stock in Ireland, they're not strong enough for carbonation.

Does it not vary depending on the manufacturer? I consistently overshoot my OG by 2 to 3 points using my dry extract (Muntons)

I was wondering why Palmer says to throw in some hops to your starter wort! Now I know! :D