An Ankoù
Well-Known Member
Hi all,
Thanks for letting me join your forum. I've been brewing since I was 16 and that was quite a while ago now. What I really enjoy is experimenting and trying new ideas and I particularly like seeing how different people do different things, hence I lurk on the UK forum as well as the Australian/NZ forum (and the French one). Naturally, I like Traditional English cask ales, but I'm not always too keen on how they turn out when they're bottled. I want to have ago at some of the American traditional ales like Cream Ale and California Common. I like well hopped beers with a good nosefull of hop flavour, but I'm not too keen on mega-bitter "hop bombs" or juicy/cloudy IPAs. I like a decent porter and stout, too. In fact there are not many styles I don't like as long as the beer is well balanced. I'm looking forward to reading about how things are done on your side of the Atlantic and getting some new ideas for some new brews.
My present project is perfecting my La Goudale (a kind of aromatised bière de garde) recipe. I'm happy with the formulation, but the yeast I'm using makes the beer a pain to pour so I'm working on that side.
Thanks for letting me join your forum. I've been brewing since I was 16 and that was quite a while ago now. What I really enjoy is experimenting and trying new ideas and I particularly like seeing how different people do different things, hence I lurk on the UK forum as well as the Australian/NZ forum (and the French one). Naturally, I like Traditional English cask ales, but I'm not always too keen on how they turn out when they're bottled. I want to have ago at some of the American traditional ales like Cream Ale and California Common. I like well hopped beers with a good nosefull of hop flavour, but I'm not too keen on mega-bitter "hop bombs" or juicy/cloudy IPAs. I like a decent porter and stout, too. In fact there are not many styles I don't like as long as the beer is well balanced. I'm looking forward to reading about how things are done on your side of the Atlantic and getting some new ideas for some new brews.
My present project is perfecting my La Goudale (a kind of aromatised bière de garde) recipe. I'm happy with the formulation, but the yeast I'm using makes the beer a pain to pour so I'm working on that side.