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Pretty much guarantee none of the local craft breweries (and I bet many commercials) lager beyond 2 weeks. Just do not have capacity or space to let a beer sit and take up valuable $$$$. I must ask one of them. Certainly not the much promoted 12 weeks, as most haven't even been in business...

Struck me how low the ABV is on many of these older UK/Irish styles. Many under 4%. They do have the very heavies (7-8%), but most are 3-5%. This is also my recollecion of many draft beers in the UK. 3-5% at very most. Many under 4. It occurs to me that many home brewers and craft...

From Eastern Canada. I mean as East as it gets. This came out in time for Paddy's day, not by design, mere coincidence. An American Amber, so christened it Paddy's Orange. I thought it a nice ironic name for a beer. Funny how the sun makes a pint look like the dogs bollocks. For none UK...

Bitters I remember in UK pubs hardly ever had a fine head on them like that. Good on yer. Perhaps I was drinking in sh*t holes. Entirely likely. In my defence, was always more of a lager drinker in my "beer soaked rugby" youth.

Care to share recipe/grain bill and hops? Not a stout drinker by any stretch, but that looks a nice pint.

I have a pretty basic biab system. A 10 gallon kettle, a bag, and several plastic fermenter buckets. I also bottle condition. Lately, I've really considered having at least a closed system to reduce O2 exposure. Ive looked around for kegs, but then it getting taps, tubes, co2 thingys. Its...

I brew all grain biab. I ferment in the dreaded white plastic buckets with an airlock. My my major piece of equipment is the 10 gallon kettle i bought, so i can comfortably make 6-7 gallon batches, That and a hydrometer, are my main tools. I break a lot of brewing rules in my process, that i...

FWIW, i bottle, and recently did an experiment with a fairly hoppy IPA When dry hopping i added a teaspoon of ascorbic acid to my 6 gallon batch. My IPA tasted the same for the three months i had it bottled. Search forum for " bottle IPA oxidation " and you should find the thread. You will...

Yeast will find a way..... i reckon you just have to wait. I bet the original yeast just kicked in....

I made a wheat beer from a Panama Jack (????) extract kit about 2 years ago. I am pretty sure wheat beer doesn't taste like what I made. I still have 16 pints left in bottles. plan to put to the test another big lie....... leave it sitting for a while, have patience, all beer eventually...

Are the lectures good/interesting. Can you register and view later? Recordings?

I made an amber ale in time for Paddy's day. I thought a nice cutesy ironic name would be Paddy's Orange. I registered it on untappd. Honorable mention goes out to Satans Anus which I think was a beer at one time. Not sure! Can only imagine it was a sour. Paddys Orange - but in a...

Has anyone tried the Goat Cheese adjunct? GOAT Beer sounds impressive. Cant be any worse than a sour. Can it?

This is true. There are perhaps a dozen craft/small breweries within a 10 mile drive of where I live. I might really like 3-4 different beers out of all of them (red/ambers/IPAs). Find their lagers usually to be so BMC inspired. They are all sold locally, and I also find the delivery systems...

Thanks for posting. I’ll definitely keep my eye on the thread for your update. I stuck a bottle in the fridge today. It’s cradle snatching I know, but I can’t wait. Gonna give one a try...... lol. Will report back full findings on a week or so. Let you know how my current sample goes.....

For me biggest lie in brewing is as follows; To make good beer you should have: Treated your water done a protein rest step mash kept steady mash temps within 1/10th degree ...... 1/10th LOL checked your pH Decocted 3 times (if a lager) Boiled for no less than an hour Kept fermentation temp...

This made me laugh as I have made such commitments. However, one is still current, and the other I did post results here: NEIPA Bottle Oxidation and alternatives?

Silica!!!! Safe? Wasn't "Alien" Silicon based, and that thing bled acid? :) Must research it. Cold crashing isn't for me either. Did not like the fact I cant stop O2 getting in my Bucket.

For the sake of record, my fermentation was rather in reverse of what I normally observe with a dry Ale Yeast (US-05 primarily). Which is 6-18 hours before starts going, but typically accelerates into a rapid fermentation done in 3-4 days, then tapers off to finish. Lager Fermentation really...

And that is basically what I have done. Been bottled almost a week. Tempted to go pop one to see if its carbonated yet, but will perhaps leave till weekend. I DO have a bit of room in spare fridge to put 12-24 bottles.