Recent content by CodyRonan

True. I think I am used to more flavours, and carbonation. Also one of the pleasures of beer is that it is more than just the taste, and, like music, can trigger fond memories of days gone by which enhance the experience. Context can do the same - Guinness in front of a turf fire, an ice cold...

Yes it was just one experience, I admit. I wanted so much to like it. But as I said the uncarbed beer in my plastic bucket had it beat. One way I'll be back and find the best spots.

I've not spent much time in England. However, I do enjoy London Pride in the bottle, and have brewed and enjoy English Porter. But the one time I did try cask ale in London, it was a huge anti climax for me. I had waited decades to try it. And I kept trying it. But it underwhelmed. It was like...

Only 10 hours drive away.... Yeah, I haven't canned in a little while but want to get back into it to keep turnover going. I've bought myself a dissolved oxygen meter as well to keep myself honest.

Thanks very much. I've since kegged my Copper Ale, which is carbing up. Dry hopped the pale. Planning my hazy in the next couple of days. The main pre brew activity this time is cleaning, especially after my yeast dumps were akin to the morning after something disageeable...

I have a Copper Ale, just in the keg, that is fermented with Verdant. I can't drink at the moment, and the wife tasted it: "I'm not sure this brewing and not drinking thing is going to work out...". She did say however that it has a good mouthfeel. I'm hoping post clarification and...

I liked the print magazine as well. It was fun. I won't be paying for a link.

What yeast are you using...

Or notty for attenuation.

Windsor is often co-pitched with notty.

The wife started some kombucha brewing at home... but we were always tired from it and worked out we were brewing some alcohol as well.

In the old days I'd sometimes get a tartness from notty. It was back before I adjusted Ph in the mash so maybe that had something to do with it.

Each to their own. Some people are more paint by numbers than others. Personally, I've found recipes can help teach you to cook. But once you can, you can cook what's at the market, without a recipe. Most natural and traditional cooks are the same.

That looks ******* delicious.

Sorry this is the right video