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Yes.It's infected. Doesn't mean it's a pourer, though. Bottle it up as normal, leaving only half an inch headroom in the bottle. A lot of these bacterial infections are oxygen obligates, which means that they go dormant without access to air. I've had beers like this and they drink fine. But...

Welcome indeed. I'm from just across the water in Brittany. I thought it was just me. Every time I look at a recipe its vanilla or tonka beans or andouillette or whatever. Really don't like them.

Bravo. French inheritance laws are a nightmare. Notaires, too, are a pampered anachronism who, except when it comes to extracting taxes, make it up as they go along. We've consulted four on a minor land issue and had four different answers. The early pictures seem to show the outbuildings in...

Regrettably @OakIslandBrewery , I think you might have difficulty getting in. Especially if you fell foul of the Appalachian Contrôlée rules. :mug:

Well at least we won't make the same mistake twice!

Encore une que les Boches n'auront pas !

Yep. I have to concede that point.

I can brew Kolsch wherever I please. I've got recipe and some kolsch yeast and a bottle of eau de Cologne in the bathroom. Yeah, I can do it, I can brew it. The issue is: can I sell it as Kolsch? Bit of a moot point seeing as I don't sell my beer.

It looks just like yeast to me. It's hardly a membrane, you could probably walk on it. I use a few yeasts that leave a head like that. I've used Verdant IPA and drawn off perfectly clear beer from underneath a yeast head an inch thick. No good reason not to use your bucket again, Just clean it...

Yep. That's the stuff. It's certainly an acquired taste. But why anything made out of otherwise chucked-out intestines and tasting like smoked excrement should cost an arm and a leg and be considered a delicacy is quite beyond me. I'm fully in favour of wasting nothing and finding a way to eat...

Here in Brittany, a saucisse s still a saucisse and a chipolata is much thinner and quicker to cook, good for barbecuing. Saucisson or saucisson sec is a dried pork sausage, seasoned or spiced or with nuts or walnuts. It's often served thinly sliced with the apéro. Wasn't aware things were...

I had to reread that. I thought you said "while driving". Yeah, soldering and oven gloves are just not made for each other. 😂😂

You miserable old bugler! I know exactly how you feel. Best thing is to do something useful to avoid babbling inanities with complete strangers who, with any luck, you'll never meet again. Can't stand big gatherings, personally, either. Funerals are OK, people tend to leave you alone and you...

Brilliant.

I, too, married a woman from Rennes. Yes, galettes are very versatile, but after a galette saucisse, you don't really need much else. They're very filling. There must have been a good few guests. Makes me think of Jesus feeding the 5000! He could have done with a few galettes !

As several posts above. I've made a pseudo lager with Lutra and it came out very well indeed. Better than expected. Have used Voss in ales and stouts. Don't like it.

Looks good and I agree that Nutella is complete goblin vomit. If you want a decent crêpe, try a galette de sarrasin, La Complète. Speciality of Brittany, it's a main course to be washed down with cider or lait ribot. Then followed with a sweet crêpe, but never with Nutella.

You might need a medium as the OP hasn't been seen for exactly 10 years to the day. Never heard of this before, but I once made a beer that tasted exactly like mushy peas (dried green peas that have been boiled to a mush). It wasn't pleasant, just odd and a characteristic of the hop Godiva.

Indeed, levure chimique always makes me giggle every time I use it. And I use WGV in a bitter. I treat them as an unrelated hop variety and don't really think of them as a Goldings substitute.

When it comes to blondes, i'd prefer a Tripel! 🤣🤣