Recent content by armedcor

Beautiful hops. Is a 220v uk plug any good to you though when Inkbird does a NA version.

I'm pretty sure even the op mentioned oxiclean/pbw at some point.

You need some extract for the boil you could do half at the beginning and add half in the last 15 mins. I just create a litre starter and drop dregs in as I drink the bottles.

Yea definitely its hard to get any kind of bulk honey here if not impossible so I really do hope it picks up. If i find any recipes i'll get back to you!

Awesome! Yea honestly mead isn't very popular over here. I don't think there's been any kind of meadery in Ireland for a long long time. Saying that it's definitely getting some interest. I made my first batch this year and it's getting more and more entries every year in our National Homebrew...

Steed you based in Ireland?

Hopefully this works. It was my first brew day where every bit of kit was new. Definitely a tough one!

I don't really have an answer but I don't know if I'd trust the employee either. Aren't sours in big breweries put into big oak barrels full of microbes for secondary?

2/3 months? damn thats some strong microbes you got! I have a few bottles of boon/cantillion/local sours that I had planned on growing up for my next batch of lambic. I could always grow that starter up then split it. I honestly feel the level of acetaldehyde I've got now would be pretty...

Alfie Burns, the black sheep, An seo, Against the grain, 57 the headline, L.Mulligan grocer are all great pubs. Black bird is another. There really is a great craft scene going on in Dublin now so a great time to visit. AFAIK Guinness is the only brewery in town running tours. Most of the...

OK added a few turkey baster fulls of the flanders and moved the lambic up to the spare room which is a bit hotter. Will probably give it another 6 months if there's nothing at 2 years I might just call it quits.

OK that's a pretty smart idea! Will do that this evening.

Ibus were real minimal likely around the 5/6 mark. when I checked the gravity it was sitting around 1.009 and it's been sitting at an almost constant 63 degrees for the last year. I agree the lack of any funk is a bit worrying. I also pitched the dregs from a cantillion and boon at about the...

Just gonna give this a Lil bump.

Hey guys I've an all grain lambic that's been in the fermenter just over 18 months now. Had a taste yesterday and it's pretty grim. Zero sourness or funk . some slight acetaldehyde Now it was my first sour so I fermented with us 05 before adding the wyeast roeselare. It also has cantillion...