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i had one the other week by a brewery called Yeastie Boys. it was made with 100% peat smoked malt. first beer i've been unable to finish

orange rind and coriander seeds are really good in a wheat beer IMO

this. I made a mead with bread yeast and it's pretty good after 6 months

another vote for sours here. i'm not sure if i'll ever bother with proper lagering equipment either

interesting thread. i'll look here next time i do a porter thanks

my witbiers have always carbed up really fast but seem to calm down a bit after a week or 2. i say give them a bit more time then put a couple in the fridge for a few days

i just had a yeastie boys rex attitude. it's made with 100% peat smoked malt. i dont recommend it

16656 +5 gal Pale Ale +5 gal chocolate stout = 16666

i'm in Tawa. I've been brewing beer about 2 and a half years with a couple of ciders and a mead thrown in along the way

greetings fellow Wellingtonian i'll try and answer some of your questions: A: can I add "food" after the initial brew has started– if so, do I wait till the primary fermentation has finished or can I drop it in 24 hours after brew started? yes. I've done it a few times. just boil your...

brewed a chocolate stout today for christmas

i leave the lid sitting lightly on top so air can still get in to let the beer come out but stopping anything visible from falling in

i have repeated 1 recipe a couple of times but i usually try and brew whatever random style pops into my head

from around age 18-22 I could drink until i just about blacked out and be fine the next day. I went out with friends one night when i was 22 and i was hung over for 3 days. since then i only have 3-4 beers a night max

i'm always brewing wheat beers. my family and friends love em

my first brew was a Munich Lager kit which i fermented at around 25 C (77f). it was pretty bad

i think i know the flavour you're talking about OP. It was very noticeable in the porter I brewed a while ago until it had been in the bottles for about 2 months. it's still there a little bit but i'm hoping it will age out even more

i've just bottled an all Motueka pale ale. it tasted awesome flat so I can't wait until it's carbed

i'd love to see your recipe daksin. i'm going to brew a choc stout soon and i just want to nail down the recipe

got the stuff to brew my milk chocolate stout. Just got to bottle my last batch to make room for it now