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Can't say fairer than that. I shall too. My suggestion that rap isn't music any more than poetry is music wasn't to denigrate either of them. I love poetry in general (even Prostetnic Vogon Jeltz', while I struggle with some others). Rap, too, is something other than music. In my opinion. So...

You're right it's not. It's no more music than reciting poetry is music. It's rap. Not my cup of tea, but it's not from my time and culture and it's never really appealed to me. With your liking for electronica and your psychedelic avatar, I'm surprised Ozric Tentacles isn't up there. I think...

I'm confused by the nature of Mexican Cerveza. What is it? Everyone seems to be talking about a kind of lager, but it looks a long way away from a pilsner. I see it contains corn and I know (or I think I know) that cream ale is also heavy on adjuncts. Is there a difference? I don't think I've...

Excuse me butting in guys, but it's mine, too. I've been dallying with Nordic metal and pagan metal or folk bands of late. My fave so far is Heilung, by a mile, but I've recently come across a French band called Skáld who are at the very pleasant easy listening edge of those genres. I'd...

Hi @JavaBoon. Good to see yet another European on this site. We're getting truly international and the more the better in my opinion Very píssed off to see your local homebrew store in Almere is closing down after all the trouble they had moving premises. They used to be my goto suppliers and...

Curiously, I seemed to have missed* the Wombles, but I have strong memories of the Clangers. I think because their piping "voices" was so appealing. *Except for The Wombles theme tune, which, I think was in the (then so called) British hit parade for about a million years.

Looking at the 14-day weather forecast for Oslo, I'd say now was pretty much ideal.

I haven't got a fermentation fridge and I've been brewing on and off for over 50 years. I choose my yeast to suit the temperature, but if you want to ferment at 18C for the main part of the fermentation, you need the room to be around 15-16C since fermentation generates its own heat. You also...

Welcome @Womble. Check out the stupid jokes thread- it's awful, but it gets me through the day. As for milady Cholet, that's not what Uncle Bulgaria told me!

I'll be calling my best bitter "Best Bitter".

My advice is to keep it as simple as possible. What's the point in adding nuanced malts if you're going to overwhelm it with something, well, overwhelming. Perhaps instead of asking "what can I make out of this lot? it might be better to ask what you want to achieve and use the ingredients...

I think I've nailed sources of infections and sanitation issues. I tend to experiment with harvesting yeasts. A new culture will go into a small, 10 litre batch to see whether it tastes as it should. I've sometimes been caught out by the brewer using bottling yeasts for "refermentation". These...

I can't imagine why anyone would want to brew with buckwheat. I live in Brittany, which is buckwheat Central and we have several local buckwheat beers. I think they're a mistake.

Get some very oversize glasses and serve Hell in a Bucket.

I'd be interested to know what brands you like. I find that Belgian Trappiste, beers are so reasonable at less than €2 a bottle, that it's not worth trying to copy them. Industrial beers from the north east like Goudale, Choulette, Trois Monts, Corbeau etc are very good for mass produced beers...

Why don't you brew here? French malt is very good indeed (I've recently discovered) and Alsace hops are well worth investigating. Triskel and Aramis are my favourites so far, but I haven't tried them all. I have trouble finding good "French" beer outside Nord-Pas de Calais. Our local biggish...

That is the truest thing I've heard this week.

I started looking, but then the empty glasses in the first and third photos quite put the willies up me!

Well I reckon you could make an alcoholic drink out of just about anything that contains sugar or starch, but it's likely to taste pretty horrrible. The best bet is to wait for the apple and pear harvest and make a few gallons of cider. I used to make some great drinks when I was a kid, mainly...

I'm not sure if this is true or not, but I always understood that a bitter was a cask beer and if that beer was bottled it was called a pale ale.