Recent content by DerStoff

PS in Scotland but actually more of a homebrew 'ghetto' than any Englishman could claim ;) But yes I posted into that forum; I hope I can reciprocate all the help I receive from this place! :) Hoappy Brewing :mug:

Yeah I agree, somewhat, with your original statement. But you should look on the brightside: the US has been experiencing a Homebrew/craftbrew phenomenon since the 90's (the 70s for the purists) but the UK is late in the game! This means there's a greater opportunity for those of us focused on...

PS MalFet, no bottle bombs so good news there! Revvy, thanks for your insight. As usual you predicted a decent beer, shows your general advice of 'patience and let the yeast do their thang' is always true and often under-appreciated (after working with some calculators I learned that Bitters...

Hey guys, I just wanted to let everyone know (don't know if anyone will look back to this thread) that the beer turned out to be ok. 3 weeks at about 72-73F (22-23C for me) carbed them up a wee bit. It's about the carbonation level I expect from a traditional cask ale pulled in a pub, so for...

I'm an american living in the UK (Scotland specifically) and I have only ever found a limited availability of quality US beers here. We get a good variety of Sierra Nevada and Flying Dog, but thats about it (occasional Southern Tier, Green Flash, Dark Horse, Dog Fish Head). The UK is a great...

Shameless self-bumb... More specifically, does anyone see the steeping grain ratios to be out of style? I know usually porters have some roasted barley, black malt, or black patent, but I figure with such a dark crystal (120 EBC...lovibond 120ish...i.e. very dark) would do the job and having...

2 points your post brings up. 1) People who don't like guinness write off stout, such a shame because there are some amazing stouts out there that make you realise guinness is to great stouts (seirra nevada does a decent one, Black Isle Oatmeal Stout (scottish), Redchurch Hoxton Stout...

I find it's more about what you've grown up with. Growing up in America, with my dad having attended college at chico during the 70s, there was only ever SNPA in the fridge, was my first beer, still is a go-to fav of mine, simple perfect, a taste of home. He has a friend named Bill who grew up...

Any thoughts on the following recipe? Going for a decently full-bodied, dark porter: roasty with sweet hints of chocolate, dark fruit, and with citrusy orange-like aroma from the hops (hence Summit). I don't have a large enough pot (even if I did, I don't have a propre place to use it) so...

Greene King IPA's another one I like. Deuchars IPA is from Scotland and oh soooo delicious! ...mind I think you might have trouble finding any stateside...Canada is usually a better place to find Scottish products for what it's worth.

You're right on both fronts, and I will certainly hope fore, and let all involved know, if they turn out nicely carbed, fingers crossed, cynicism stowed. About that degassing thing...yeah pretty shameful to try and have to do that. We do have things here colloquially called 'wine wanks' that...

Right I get that I mean, you mentioned earlier (as did others who thought this method would be best) mentioned that after this current one 'carbs' up the next few weeks, I should remove the caps, then add primetabs/yeast. My question is, should I wait a specific time between uncapping this...

Thanks for explaining Revvy, quite clear now...except one thing, how long would I have to wait in between opening the bottles and adding the priming sugar/yeast? ...I've got some thinking to do. I want to thank both you especially Revvy and MalFet (and all others) who took the time to...

Right ok, despite some anecdotal evidence here, I don't think I will be doing the who re-pour to Bottle bucket... But the downside risk of re-priming the bottle is a lot worse than the downside risk of oxygenation so that's naturally affecting my decision. The thing is, I can't ignore the...

Yeah see all these unknowns are not only dangerous (bottle bombs) but really time consuming (waiting for beer to go flat...how could anyone who loves beer know this?) and if I'm gonna add priming tab (some reputation for overcarbing) I wanted a low-carbed ale'y type thing anyway, adding new...