Recent content by AmarikinBrew

Yes! The German's snub their nose at Becks like it's BUD. Makes me wonder if the American brewed version was a different grain bill, with it's particular grainy smacking. It WAS good, even if for just a summer quaffer. Now it just tastes like they replaced the grain component with corn syrup. I...

Others have said this, I cannot elaborate as I haven't used this yeast, given it's rep. John Palmer (How to brew) [seems he's in this boat too, as I am]

S-23 is supposed to be "clean" when pitched warm

j/k I also ferment Kimchi. Also Thai pickled mustard.

Hmmm... can you make beer wit that?

<-- Microscope, I had an electron microscope, spilt beer on it and the light went out. <-- Scientist, never got religion. <-- Count yeast cells, never had enough brain cells for that.

spores of SkullCrawlers

Late inquiry, I apologize. Did your repitched Novalager ever take off? If so, did the brew taste fine?

A question, Sir? You said "next one was very good" -was that a repitch on the leftover yeast cake OR another new package?

Bet it like tutti-frutti jolly ranchers that them thar people that has purple hairs really dig 👺

Discontinued.

Cream of three crops https://www.homebrewtalk.com/threads/cream-of-three-crops-cream-ale.66503/

Is THAT why they call it "hair of the dog"?

Then again, ESBrewer hasn't posted since 2020

Nevermind, I waybacked and got it. After translation, extrapolation, and computating, It's just a water report for a medium hardness water from Helsinki, Finland. WEIRD. I thot all Burton hard water was the norm for Fuller's ESB? I know this is just a clone attempt, but @ESBrewer said it is...