So I’ve been thinking of this, and remembered an experimental brewing podcast where Denny Conn spoke about how Guinness used to come with a syringe in the 6 packs to knock out some of the carbonation “from the barrel in the bottle”...
So I also think there is a bit of a north south divide with sparklers. Being a southern boy I don’t think you need them, but, those northerners...
Personally I’d rather that little fizz in my beer
Oh damn. I just remembered another, maybe on reflection this is my favourite...
Punk IPA (flagship APA) and Hazy Jane (NEIPA) were the same beer but the NEIPA was just unfiltered.
The haze and soft mouth feel was just an artic at of the yeast on your pallet.
They have different abv/ibu...
Normally I wouldn’t have but I went with friends who on the way to the bar gave me a set of rules that if I followed they would buy me beer and listen to me rant after.
Number 1 on that list was do not correct/challenge any of **** they spew
I still didn’t feel satisfied post rant. I won’t be...
That’s fine you can bottle condition too just do it to the lower carb levels I exclusively brewed British style beers until I started kegging . IMO cask ale styles are easy.
Make it sessionable. I think of uk sessionable at 3%-4.5%. I like Maris otter and golden promise for base malts, breadie...
Ok, so I was at a Brewdog bar in the uk doing the advanced beer tasting course. Where should I begin...
These are things I learnt...
Honey is unfermentable
Fruit in unfermentable
Yeast, if it gets too hot or too cold it gives off esters and “phenesters”
You have to boil your mash
English hops...
So, I’m also from the uk.
You should try searching for cask ale or real ale. I think that’s what your looking for. Also you can just serve from a regular corny tap set up at 1.2/.3 volumes of co2 (same as average cask pressure as far as I know) and at cellar temps of 10-14c (that’s 50-57f in...
I’m 27. Started when I was 18 with maybe 3-4 5 gallon batches a year and now brew 15 gallons a month when it’s not “too cold” or wet (March to November really) with a little help from my friends to drink that.
Live near and work in London. I do most of my drinking around shorditch though as that is where I work. There are some good beer bars around there but there is also the Tottenham beer mile (including beavertown) and the Bermondsey beer mile (including four pure, kernel and partizan) that are...
While in Vietnam I drank a lot of the beer hoi. Small, unregulated, local brews just a name for the cheap local stuff for sale from barrels on street corners. I wouldn't say on all it was bad and at about 25p it went down a treat. Perfect easy beer for hot humid days.
However on my last night I...
I was in a pub by Waterloo station, London (the firehouse/ the old firehouse, one of the two...) and overheard some one asking for 'a stout, Guinness if you have it...' He was then offered budvar dark and told 'have you tried this befor? It's one of my favourite stouts' I didn't know where to start!
I saw a thing where a guy smoked his own vodka, I don't see why this couldn't work here. I'll try dig a link up. Good idea I wanna try it now
Ahhh... Here it is
http://www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/29/how-to-make-smoked-vodka
Just wondering who else does?
After pouring a home brew/bottle conditioned I like to swirl the last of the yeast and swig it down, I tell my self it's for the probiotic nature of yeast but really I just enjoy the creamy dregs!
So, it's speak up time, do you?