Search results

I know from myself, higher temperature means a faster brew, which can be both a good and bad thing. The good meaning its quicker to bottle, the bad being the full flavour doesn't really come out, unless the beer is drunk slightly warmer than chilled, just enough so it feels cold on your throat...

I've made a few batches of great tasting beer, and although I still consider myself a beginner, I've started really experimenting with different sugars, flavours etc. Yesterday, I made an Irish stout with dark malt extract, about 1.1kg combined of treacle and golden syrup, (yes I'm Aussie...