Search results

Sam Smiths all the way!!!!

IMO it's not a great beer to start with. For me i would only pick one up if the only other option was nasty mass produced larger. Unfurtunatly a good example of a UK brown ale is hard to come by. Even in the UK!!

Yes, i rinsed in warm water. I did the the same proccess as i did for other brews that don't have this flavour.

I bottle a saison a few days ago and couldn't resist trying a small bottle today. It was already quite carbed and had a nasty phenolic taste. It had tasted great out of the fermenter so i was really annoyed. It also had the exact taste i had in a previous saison. This one used WLP 566 and my...

Try telling the brewer that. What really annoyed me was the fact it was the first time i had seen a "saison" on tap in the UK. And anyone who tried it will think they don't like the style.

A Local brew pub made a "saison" with champagne yeast and tyme and rosemary. It was honestly undrinkable. I'm sure whoever brewed it had never has a saison in their life. It was astringent and bitter in an unpleasent way and remined my friend of gravy.

Cloisters Bar in Tollcross has some of the best real ale and has a 80 shilling made for them by a small scottish brewery (can't remember which one). Brew Dog bar is on the Cowgate and is amazing.

If you listen to Jamil's podcast "Brewstrong" he talks about it. I can't remember which one it is, might be yeast washing or re pitching? Anyway he says for most cases you shouldn't touch the slider settings as they are designed for the standard yeast washing process, crash cooling and all...

As far as I understand it, if you use mr malty re pitching from slurry calculator. Use the defalt settings and that should give you the right thickness if you have crash cooled your starter and allowed the yeast to compact. There is a function that helps you estimate yeast health by entering the...

BJCP say's "This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category." So I guess it's a bit of a gray area. It just is what it is. But whatever it is Phil Markowski seems to think it is essentially a stronger version of Dupont saison. How similar...

Just to correct myself Farmhouse ales does talk about moinette as being a "super" saison and says it is a higher Abv beer based on the dupont saison recipe. So there you have it. I will probably go for 90% Pilsner 10% sugar East kent and styrian goldings in three additions to around 30...

It doesn't say much really as I don't think its offically a saison. Agreed, catagorising into styles doesn't mean an awful lot sometimes.

Definately put in some sugar, thats a good idea. The question is: how does it differ from the Dupont saison? Is it just higher Abv and a little different hopping? I think Moinette is classed as a tripel not a saison. Does this make much of a differance?

I love this beer and need to make it. Is it just me or does it taste of lemons? I'm guessing it is 100% pilsner with Dupont yeast and noble hops, maybe styrian Goldings,Saaz or EKG? Anybody tried to clone this?

I did something very similar. Set all my bottles on a table, cracked each one a little, got some foam coming out of some bottles. Sealed the caps with a capper. It worked fine. Still a bit overcarbed for a bitter but it was ok.

Yea I guess its more like a hoppy brown ale at the moment.

Also what mash temp would be good? I was thinking 153f.

I'm trying to create a recipe for a bitter using some pale chocolate i've bought. I want it to be nice and toasty/roasty but also fairly bitter. Here's what I have so far Marris Otter 4kg (8.13lb) Crystal 300g (10oz) crystal, Dark 200g (7oz) Pale chocolate 100g (3.5oz)...

here's a quick update of what has happened so far: I got very strange fermentation characteristic. I tried to follow oldsocks advice on pitching rates and used about 1/8 of a teaspoon of bakers yeast but nothing really happened for a few days so i got impatient and added some ale yeast. nothing...