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I tried brown malt (10%) in a london porter clone, and I really didnt like it either, very bitter. I always wondered why others rave about it. I do have VERY hard brewing water- like 300ppm HCO3 but then again I use lactic acid in the mash and sparge to 5.5 pH. It seems weird to me that it...

Also another 2 things to tick off on england beer trip include: 1) Visit an "oldest pub" in England. You can do that in most towns and cities in England, as nearly all have at least one "oldest pub in england". Nottingham is particularly rich in oldests pubs with 3 of them. 2) Visit a haunted...

6% is considered pretty drinkable on this side of the pond- 5% beers are descibed as sessionable! I think my BX are 2018 crop but might be 2017, I bought them from cross my loof back in the spring- Im not getting much blackcurrant out of them eitherway- but they are nice and spicy, in a fuggles...

Im jealous of your trip! Sounds like fun. All great advice above. I would just add that in addition to all the beer "destination" places, no trip to beer trip to the uk would be complete without: 1) a trip to a regular proper local boozer, ie a real pub, it will probably be a tied house, with...

This time of year, I nearly always brew an nice winter warmer style british ale. Something with spicy hops but no spices, that is complex, rich and warming, but still drinkable (~6%) in pints! This year the recipe is: Welcome Winter Willie Warmer SG 1064 FG 1016 6.3% IBU 33 SRM 11.28 11lb...

I'm originally from down south (Chichester, near portsmouth), its all the same to me, anything north of the downs is pretty much Yorkshire to me! However, go tell a Hullensian that they are not in proper Yorkshire lad/lass and see what they have to say about that! :smh:

ive never got cirtrus flavour from ringwood, or to be honest any other yeast. Typically, I associate citrus flavours with hops rather than yeast. I find ringwood can give a nice pineapple ester though. At the risk of being a pedant, ringwood is a yorkshire yeast, or at least has yorkshire...

Thats a shame, even if it wasnt being updated, it was a great reference for british style recipes- I cant think of a better blog out there- at least for "contemporary" recipes. Glad your still brewin bitters though..

hey bierhaus15 what happened to your perfect pint blog? It doesnt seem to work anymore? There was some great info and recipes on there, is it all gone now?

Probably just be offgassing- rather than actually fermenting. The only way to tell is to take a hydrometer reading. Generally, I would expect fermentation to be long finished by 2 weeks though, with any ale yeast (unless its a big beer?), including Ringwood. Alternatively, underpitching and...

Sure, you can argue that cask beer is "craft ale" from a semantic perspective. However, the reality is that cask ale and craft beer mean 2 different things, eg traditional british styles served in a cask and amercian/innovative styles served in a keg. "Pub" and "craft beer bar" are two...

I guess there is an exception to every rule. Still I think most would agree that you should avoid weatherspoons pubs after 6pm, unless you enjoy being puked on by teenagers wasted on alcopops?

I agree with most of what you said except the first bit. Sure you can "craft beer" in the UK. But if you are a craft beer lover from the the US, you are bound to be disapointed, in comparison to whats on offer on this side of the pond. Yes you can by a can of Mikkeller from M&S, but if you get...

Personally I've always hated wetherspoons pubs, I guess the beer is okay, but the atmosphere is horrible. Do they still open at 9am? Plus the owner is some pro-brexit nut-job.

Just tapped a keg of a hoppy little bitter made with the scottish borders. I pitched at 18°C, let is rise up to 21.5 till fermentation was pretty much done (day 5), then bumped it up to 25°C to clean up for a couple of days, before cold crashing. Wow, that yeast is proper fruity at those temps...

If your looking for US craft style beers, I agree with the above posters that you've got to seek out special spots. Mind you, you'll probably be dissapointed in comparison to range of utra-sour/huge IBU/cloudy stuff/(the latest gimmick) you can get in North America. I agree with McKnuckel-...

I would say RDHAHB, take a gravity reading, or even just taste the starter wort. It may well have fermented out. Its very possible that you either missed the krausen- Ringwood can be all done in the 1st 24hrs, even 12hrs in a well oxygenated starter, on a stir plate. Is the starter wort cloudy...

Ringwood (wlp005/wy1187).

Looking at the suregork reference, it looks like ringwood is fairly closely related to the whitelabs rochforte strain. That makes sense to me, ringwood brewed ales seem to me to have a similar ester quality to Rocheforte beers. I think you could make a fine belgian dubbel with ringwood at...

Just to make things less clear: Michael jackons suggests McEwans yeast consisted of like 20 strains: http://www.beerhunter.com/documents/19133-000020.html (some of which went to duvel) Wyeast "McEwans" wy1728 seems to be suprisingly unrelated to the Whitelab "McEwans" wlp028 Wyeast "McEwans"...