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I tend to get this with most of my bottled beers, dry hopped or not. I always assumed it was something yeast related although I carb with table sugar - maybe that has something to do with it?

I regularly cold crashed for a week before I started using my fridge for lagers and never had any problems with carbing.

Выучите: 1. swimsuit /свимсут/ - купальник 2. shorts /шотс/ - шорты 3. weather /в&#1101...

I always get a lot of coconut aroma from Sorachi Ace

Curses! Hoisted on my own petard! I notice the phonemes under your name, whenever I have to deal with the International Phonetic Alphabet at work I always find myself getting really thirsty... just me?

I'll bite... surely that should be 'pedantry' or 'pedants' :drunk:

So I brewed my first Berliner Weiss yesterday, mash hopped, 15 minute boil then cooled to 100 and pitched my homemade lacto starter. The starter had an extreme lacto smell and a white bubbly pellicle. Before I went to bed I checked the carboy and there was a nice scummy surface beginning to...

First attempt at a sour coming soon - Berliner Weiss. Wanted to attempt this for a while but my lacto started kept going moldy. Not this time though, currently have 4 on the go, mold free (as I type).

Damn, looks like I missed a lot of good places the last time I was over. Raptor IPA is fantastic, although I didn't try it in the Czech Republic - I had it in my local in England a couple of summers ago, they have a good line in exported Czech micros.

I've been on a few beer drinking trips around the Czech Republic, great beer and great times! In Prague I'd highly recommend U Medvidku (http://www.umedvidku.cz/index.php?option=com_content&view=article&id=58&Itemid=55&lang=en) Their 1466 is glorious, go upstairs to drink, you actually sit in...

What's the OG of this? I recently made a 1.070 Imperial Bitter with 1lb Caraaroma and it came out pretty sweet and overpowering, I'm hoping it will fade over time and balance out a bit. Compared to Crystal 120 Caraaroma definitely dominates the beer a lot more. I agree with chuckstout, raise...

There's a language school here so I spend most of my time teaching Russian oil execs how to speak reyt and arguing with my southern colleague about how best to pronounce the word 'bath'.

Ayup! I'm a yorkshireman living in Russia [Barnsley & Western Siberia], good luck with everything, I've had a lot of good advice from this site and am enjoying the fruits of my labours now in a country stricken by bad beer! Next up: Russian Imperial Stout (of course!)

You have no milk in the fridge but 1kg of lactose powder in the cupboard

Champagne bottle on the kitchen top, a serious pain, but I get a pretty comprehensive crush and it's a pretty good workout!

You're scarily close to the truth there! Most of the Russians think I'm crazy, the only form of homebrewing they have here out in Siberia is village made samogon (Russian moonshine) Potent!

I would second Ashmead's Kernel, by far the nicest single variety cider I ever had was made with this apple. My parents also have one in their garden and it's a great eater too, also the best yielding tree in the orchard.

I've just started brewing here in Russia, it wasn't too difficult to get all the equipment together that I needed, it's a pretty ghetto setup I have though and getting a rolling boil is a ***** with my electric stove. Brewed my second batch last night, a Northern English Brown. My Russian's...

Cheers for the replies guys, that's exactly what I need to know :mug:

So, last week I brewed my first batch on my new setup, I'm working abroad in Russia and was sick of drinking bad beer. I brewed AG back home a few years ago but fell out of the habit. I brewed a Simcoe SMaSH and everything went smoothly, the smell coming out of the fermenter is awesome! My...