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What kind of barbarian doesn't like pickled, well, anything, really?

Tbh the second answer sounds sort of like some hop selling shill trying to be incognito but he is just too damned indoctrinated in corpotese...

But,but,but... Pickled cucumber on burgers are nice😥

And as sidenote: now we've officially entered the never getting dark period of the year, I was staying up last night and went to bed right after midnight. Looked out the window right before that and saw there was this sort of late evening twilight outside but never actually got completely dark...

One of the three beers I put on tap almost a week ago, a 3.4% mild. Been very pleased with nuka tap stout spout nozzles, combined with natural carbonation in the keg and cellar temp in the fridge they give a decent faux handpull-with-a-sparkler effect.

Doesn't grain contain zinc and magnesia in such amounts that adding additional amounts won't really do anything?

Bienvenidos! Also a fellow European, albeit a far way to the north of you, there are a few other Poles, Germans etc active here aswell. I brew loads of English/Brittish ales aswell(pretty much exclusively tbh), just 2 days ago made a Chevalier based porter inspired by a ~120 year old London...

Just had to say it's amazing how much closer to Swedish the Dutch language is compared to German. I could actually kinda understand what was written about the sugar on that website... I suppose it's because many words are fairly similair and the compound words are fairly similair to other words...

As others have said, much of the contents in the books is from his blog, although they often contain some recipes and snippets of info not posted. Not to mention the ease of having a book filled with info about mild, porter, stout etc specifically when you need to look something up instead of...

I tried doing a hoch-kurz mash aswell with the Chevalier, 30 min at 62c and 40 at 71c. Been looking in Stout! and Porter! and they have mash schedules specified for Whitbread and Truman from the late 1800's forward to the time they moved away from Chev and the common practice seem to have been...

Wouldn't be Czech if there were not at least one beer named after Sobieski...😅

Got a batch boiling now, soon done with the boil. A sort of turn of the (last) century Truman Porter inspired brew, Chevalier, 13% Crisp Brown, 7% Simpson Black Malt, 15% invert 3. Expected OG 1.055 and abv just over 5-5.5% 40-45 IBU

"Or would you rather find synthetic purpose in another blissful drink, my friend? Such a silly thing for such little things to think of" "Pale blue dot"-Sea In the Sky.

Cornelius kegs are available in 9 and 12 liter versions. Bigger than a gallon but with the ability to be fitted with a co2 "breather' or a low pressure regulator you can substantially pro-long the shelf life of your real ale. @Peebee is a bit of an expert on the subject and could probably chime...

It wouldn't be "inauthentic" either, as Brittish brewers judging by old brewing records regularly spiced things up with the odd continental hop....

You can go up to 10% with maybe 2% choc in something like a brown ale though.

I use Simpson's malts, but I suppose their ambers are fairly comparable, and I use it with moderation in one of my 1.040 Premium/Best Bitter base recipes. 4% amber, more than that and IMO it becomes overpowering.

My kids are early birds aswell when we work and get up early. Then during holidays it takes about 2 days and they start sleeping in and often wake up later than my wife and I.

Oats are for breakfast porridge and horses! Possibly stouts in controlled portions.

From now on, except being served in the already presented and by the consumer(me) arbitrary unit of "1 Erik", brown ales brewed by me will be known as"Premium mild" or "Strong mild". This is the way.