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Ah yes!

I've come across the Ode to Arthur, and was suspecting that might be the best choice. Seems to have withstood the test of time. But I've also seen a lot of commentary on the concept of pre-souring some Guinness which you pour in. I am a little confused by the sour concept. I'll have to try...

Yeah Zach, we have kegs and all the nitro equipment. That was the motivation! From time to time we make a Russian Imperial Stout with coffee - tastes chocolatey and smooth coming from the nitro tap, belying the 10% abv. I've been having a problem for the past year or so. Whenever I drink any...

I see a number of Guinness clones in the forums and other sites. I guess I'm trying to get as close to a consensus as possible as to which recipe is the most accurate clone recipe to Guinness - I know, perhaps there isn't enough replication for this, but thought it might be worth a shot. This of...

Thanks for all of the great insight. I suppose I can stick it out for the adventure of learning nonetheless. The subject matter is far more intriguing than i ever expected. I never imagined that we know so much about things like electron orbital shapes : something so essential to the underlying...

I've started the class as well! Have you kept up for the 3rd week? I figured bio-chem would be a better start, but I wasn't expecting to hear inorganic would be possibly more important - glad I know that now. It was also suggested to me by a friend who has a deep academic background in chem...

In!

Ahoy-hoy!

Reply!

Yes please

Though fair warning, though the beer was blood red, the foam was pink!

My experience was strange - I tried to make a "Red Velvet Ale", so I added various things like cocoa nibs, vanilla beans, etc. Also a touch of rye malt for some reason. So I can't say much for the beet taste for sure - there was too much going on, and a whitbread yeast. But to ensure redness...

I didn't read all (ok, just about none) of the replies, but my profile pic is beer the result of beets. On my phone now, but feel free to let me know if you'd like more details

Thanks for the info Yooper. Anybody else have any reports?

I've tried searching the threads (and maybe someone will point out that this has already been discussed in detail elsewhere), but I'm trying to get some accounts of how people have had success or sob stories with Muntons yeasts. I keep randomly acquiring packs of Muntons yeasts, and from what...

Actually, I would note, it is DARK. Really dark.

Report: I made beer. The beer tastes not of cherry. The beer tastes not of amaretto. The beer tastes of... beer? I detect no contamination. I believe the sugar in the amaretto and cherries both were fermented (not sure how much) in secondary. Chocolate? My girlfriend contends the beer...

I normally use starsan too, b-brite was just part of my alternate, small batch set-up I keep at my girlfriend's place. The potential conclusions: (1) submerging the cilantro in the b-brite worked; (2) the jalapeno added some anti-contaminant properties; (3) dumb luck; (4) some combination of...