Last Activity:12-11-2016 10:09 AM
Likes Given: 115
144 Likes on 91 Posts
Posted in thread: Is Secondary Fermentation Still Common Practice? on 11-28-2016 at 02:43 PM
I've not really bothered with them as I'm lazy but wouldn't rule it out. One thing that a lot
of people seem to do wrong is they transfer it after fermentation is finished, which isn't what
you want t...
Posted in thread: English Ales - What's your favorite recipe? on 11-27-2016 at 02:49 PM
Looks like it's based on Roger Protz's real ale almanac recipe, so would be a modern
marstons/refresh brewed one
Posted in thread: Boddington's Bitter on 11-27-2016 at 02:38 PM
here's a recipe based on the late 60s version (ie not the horrendous beer it is now) So pale
and assertively bitter, not too much in the way of flavou/aroma hopsPale Malt - 77.5 %Lager
Posted in thread: Should I finish with US05 on 11-20-2016 at 09:59 PM
you can pitch the us05 if you want, but I'd rouse it first. also you can warm it a bit
Posted in thread: Name That Skyline - Picture Game on 11-19-2016 at 10:57 AM
Waldo Lake?I'm just going to google "lakes in oregon" unless you tell us it's not there :)
Posted in thread: Styles of Beer You Just Can't Stand on 11-19-2016 at 09:06 AM
I don't hate any , but I've never had a wit that I liked much. I'm also at a loss for the
current trend of adding fruit juices/purees/fruits to pale ales and IPAs. I've never had one
that wouldn't hav...
Posted in thread: Danstar London ESB Dry Ale Yeast - Anyone use it yet? on 11-19-2016 at 08:58 AM
How much calcium have you all used in the mash/wort when using this yeast out of
interest?cheers to everyone reporting back on this yeast, I want to use it soon
Posted in thread: The worst beer I have ever had in my life... on 11-18-2016 at 11:08 AM
I couldn't narrow it down to one beer McEwans Lager for mass produced lager crapBoddingtons for
mass produced ale crap. Or maybe John Smiths. It's been a long time since I've had either.For
Posted in thread: Pale Mild and English IPA on 11-17-2016 at 12:40 PM
It looks fine to meI'd add a dryhop for the ipa, an oz or two would be enough
Posted in thread: Kellerbier on 11-16-2016 at 03:11 PM
Some Kellerbier is called "ungespundet" because Kellerbier typically undergoes fermentation in
unbunged vessels. The beer is typically drunk fairly young and the yeast remains in suspension.
But the b...