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Passing through London and spending a day and night there. Planning on doing a brewery tour of Meantime Brewing. Anyone have suggestions of where else to go to sample some iconic English Ales?

Beer tastes great. Once again, another moment to say RDWHAHB.

I usually fill the keg with starsan and then push it out before transferring the beer but in this case I didn’t because of the lack of CO2. Lesson learned: have a spare CO2 tank or get a bigger one. If the beer was to be oxidized, how long would it take to make a difference in beer...

I read about priming during kegging but I didn’t have priming sugar with me at the moment. I’ll definitely have some on hand next time.

I’ve been doing closed transfers from carboy to keg my last 5 batches and I’ve gotten pretty good at it. Yesterday I attempted to transfer a brown ale from my carboy to a keg, but decided to not pay attention to the CO2 gauge. Long story short I ended up running out of CO2 right at the begging...

I have a similar approach to yours. I usually batch ferment room temp at 68-70 deg F, 0.03% IDY for about 12-14 hrs and then ball them up and let them sit for another 3-4 hrs. So far they come out with good flavor but I’m missing the airy light puffiness I’m looking for in a Neapolitan pizza...

Making this one today

Thanks for the insight everyone. I tried some last night and the flavor has considerably changed, for the better! The hot taste is not there anymore. I think I was too eager to drink it and needed to let it condition a little more. My grain bill was 9 lbs 2 row 2 lbs Vienna 0.5 lbs Corn...

HB Cream Ale inspired by Sun King Sunlight Cream Ale.

I’ve been attempting to educate my palette to identify flavors and such but I can’t nail down the one I’m tasting in my beer right now. I brewed a cream ale (1.56 OG, 1.008 FG, ~18 IBUs) and it came out ok. Used WLP1007 German Ale Yeast and kept around 58 degF for 2 weeks and then attempted a...

Just discovered Spotted Cow during a trip to Wisconsin. This is good.

Trying out a new one for me. Not bad at all. Mr. Kitty for scale.

Don’t judge but happy wife happy life. My wife is making me diversify my drinking habits. Bordeaux with coffee and oak notes. Might as well practice my tasting skills while I’m at it. Vin Master @ Charlotte NC

Progress of my build! Only thing missing is drip tray and I’ll be set to go. Bottom fridge is the fermentation chamber.

“An IPA with no Boil hops”? Sounds interesting...so no bitterness and strong aromatics? I’m confused by picturing that taste. Cool can though haha

What is SMB?

Makes sense. I assume the amount of hops used in the Boil would not make a difference to the Krausen color. However if dry hopping it contribute to the krausen color making it green/brown.

Got a cream ale fermenting at the moment and it’s my first time I’ve seen krausen be white...just thought it was curious. Anyways, it got me thinking if different yeast strains produce different looking kinds of krausen? Cream Ale Krausen (Wyeast 1007) Cascade Mountain IPA Krausen (Wyeast 1272)

Will precipitates and oxidation affect the final beer? Like off-flavors or such?

Quick question for everyone...I’m going to heat up some water in my Boil kettle to baptize my immersion wort chiller and try to clean off any oil/stuff I don’t want to end up in my beer. I pulled my 8-gal Boil kettle and found this inside. Is this beerstone? I’ve done 4 batches on this kettle...