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So I’ve been thinking of this, and remembered an experimental brewing podcast where Denny Conn spoke about how Guinness used to come with a syringe in the 6 packs to knock out some of the carbonation “from the barrel in the bottle”...

So I also think there is a bit of a north south divide with sparklers. Being a southern boy I don’t think you need them, but, those northerners... Personally I’d rather that little fizz in my beer

Oh damn. I just remembered another, maybe on reflection this is my favourite... Punk IPA (flagship APA) and Hazy Jane (NEIPA) were the same beer but the NEIPA was just unfiltered. The haze and soft mouth feel was just an artic at of the yeast on your pallet. They have different abv/ibu...

Normally I wouldn’t have but I went with friends who on the way to the bar gave me a set of rules that if I followed they would buy me beer and listen to me rant after. Number 1 on that list was do not correct/challenge any of **** they spew I still didn’t feel satisfied post rant. I won’t be...

That’s fine you can bottle condition too just do it to the lower carb levels I exclusively brewed British style beers until I started kegging . IMO cask ale styles are easy. Make it sessionable. I think of uk sessionable at 3%-4.5%. I like Maris otter and golden promise for base malts, breadie...

Ok, so I was at a Brewdog bar in the uk doing the advanced beer tasting course. Where should I begin... These are things I learnt... Honey is unfermentable Fruit in unfermentable Yeast, if it gets too hot or too cold it gives off esters and “phenesters” You have to boil your mash English hops...

So, I’m also from the uk. You should try searching for cask ale or real ale. I think that’s what your looking for. Also you can just serve from a regular corny tap set up at 1.2/.3 volumes of co2 (same as average cask pressure as far as I know) and at cellar temps of 10-14c (that’s 50-57f in...

I was just going to recommend thehomebrewcompany.co.uk. They are really good I have 4 conies from them and I’m thinking of 3 more.

I’m 27. Started when I was 18 with maybe 3-4 5 gallon batches a year and now brew 15 gallons a month when it’s not “too cold” or wet (March to November really) with a little help from my friends to drink that.

Live near and work in London. I do most of my drinking around shorditch though as that is where I work. There are some good beer bars around there but there is also the Tottenham beer mile (including beavertown) and the Bermondsey beer mile (including four pure, kernel and partizan) that are...

Christmas or festive beer. It's surely just an excuse to overwhelm bad beer with too much spice?

While in Vietnam I drank a lot of the beer hoi. Small, unregulated, local brews just a name for the cheap local stuff for sale from barrels on street corners. I wouldn't say on all it was bad and at about 25p it went down a treat. Perfect easy beer for hot humid days. However on my last night I...

I was in a pub by Waterloo station, London (the firehouse/ the old firehouse, one of the two...) and overheard some one asking for 'a stout, Guinness if you have it...' He was then offered budvar dark and told 'have you tried this befor? It's one of my favourite stouts' I didn't know where to start!

I saw a thing where a guy smoked his own vodka, I don't see why this couldn't work here. I'll try dig a link up. Good idea I wanna try it now Ahhh... Here it is http://www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/29/how-to-make-smoked-vodka

Just wondering who else does? After pouring a home brew/bottle conditioned I like to swirl the last of the yeast and swig it down, I tell my self it's for the probiotic nature of yeast but really I just enjoy the creamy dregs! So, it's speak up time, do you?

I got some adnams yeast from a mini cask and made a basic bitter recipe with marris otter (85%) and crystal 20l (15%) that I'm bottling today and it is goood! I've made the recipe before with an English ale yeast so I can compare the 2.

Oh they have that in a mini cask? I should buy that rather than a few bottles as I can probably harvest the yeast, (£7 if i buy wyeast/white labs) and reuse the keg (£7) as an easy gallon to take to party's! And it's only £18 total so it's £4 for all the beer really, silly not to!

I've recently done a new style hoped one and it went down so well let's mix it up and try traditional I suppose, and as for abv I'm not fussed, my last was 5.5%. Its really the brett conditioning that takes my fancy! I've been wanting to play with some brett for a while an also wanting an other...

Any chance of a recipe? That's just what I'm looking to do!

Bottled mine yesterday, and even with the 48hr lag it still tastes great at bottling, hope it just gets better. Maybe a bit thin but I think that's more to do with me screwing my mash temps but not so much it ruined the FG test