Search results

I’m thinking it had a touch more chocolate, just enough to make you notice something’s different. 1.060 is in the range for me, I like stronger bitter. The parti-gyle method is amazing to me, I’ve got a big enough system to do it, but never chose to devote the time for it. Have you tried it? I...

That was a short but useful guideline to where strong begins. I was surprised it’s as low as 1.045 but if your attenuation is high that can put it in the right ABV range as I perceive it. I was lucky enough to catch Ron at our local university, sponsored by the fermentation sciences program. All...

I have a question about strong bitters, directed to those of you who are well schooled in the current state of ales on the east side of the pond. Fullers ESB has always been at or near the top of my favorite beers list. Which makes it pretty sad for many of us that under Asahi, Fullers has...

Much like monkeymath, Crisp 19 was the only Maris Otter I could get locally (and was grateful for it), probably brewed my way through 5 sacks of it. I located some Warminster which I’d never tried, but loved the reviews I read about it. The closest location I could find was Chicago where the...

That’s a great comparison Colindo, and a very useful description of WGV. Some food for thought on how to use them going forward. Thanks for the reply.

I have been following a recipe using Fuggles, Savinjski and Whitbread, and it’s wonderful. But I’ve never used it as a single hop to get the true taste of it. That’s in order for me I suppose. Thanks An Ankoù

Golden Promise is a good malt, some of the highest rated UK ales use it. I find it milder than Maris Otter, which is my preference. UK grains are worth going out of your way for. Base malts are richer, crystals have a different character. I’m a bit OCD about all UK products. It’s the genuine...

I just looked at the Hop Alliance site, unfortunately they’re out of First Gold and Bramling Cross at the moment. I’ve had great results with FG. Looks like most other English hops are available. If anyone has used Whitbread Goldings, how different from East Kent are they?

I am relatively new to Ypsi, by that comparison. We’ve been here eight years, but have really grown to love the place. There are more than a few impressive Civil War era homes here. There is also a local brewpub, the first one here years ago, which brews a pub ale that could pass for Fullers ESB...

I meant no disrespect to vicars Fr_Marc, only to that lunatic over here. Spot on duncan_ … I’ll have another pint please…

Ah, the vicar. I feel we are definitely in the “now for something completely different” territory. As an Anglophile yank obsessed with English ales, I am quite vicar-less on this side of the pond (although we have a lunatic running rampant over here.) As long as I’m given a send off which is...

I always wondered how much of a fuss Fuller’s made over ESB being thought of as a style. But I think they realized just how much promotion it gave the beer and took it as a win. I’ve brewed a couple clones of it with good success. One of the most forgiving recipes I’ve come across.

Reviewed my last ESB recipe, to try an evolved, tweaked recipe. That got me pissed off thinking about Fuller's, and motivated. So I fired off an email to them asking why can't we find any ESB in America these days. The email was polite, but what have they done to ESB?

Good stuff to know, my opinion may have to be modified.

I have an Immersion Pro and an SS Brewbucket. The first 5 times it worked real well, not superb performance but good enough. It is very slow to drop the temperature, on occasion taking 2-3 days to reach cold crash temps. On my two most recent brews, it will not even counteract the fermentation...