Interesting topic... I can see both sides.
It's great that they are trying to resurrect some old beer names. They will probably be nothing like the old beers but be much better (Highly carbonated, not ragingly infected, etc).
But, they are old CUB brands. It would be a bit like a new car...
That hop grist looks good too me. Perhaps more complicated that it has to be though.
Galaxy is good in low quantities, too much can give a 'canned pineapple' aroma. This was from a brew I did with 100% galaxy in my hopback... Never again.
First of all, I do not speak for the company, only myself.
It's saddening to see a lot of our fans make their mind up so quickly that we are now going to brew bland beers. We've been a big player in the craft brewing industry for a long time and that will not change. I just hope you give us a...
Don't worry about it too much...
When I first started mashing, I was using a kitchen thermometer that read 5 degrees too low. As a result, I was always mashing around 70-72 degrees and I made some great beers. b-amylase will not last too long at that temp but it will still produce lots of...
If you can find a fairly fresh batch, I promise you will not be disappointed. When young, under 6 months, it is a great beer. After that it changes a lot and it becomes a love or hate type beer. I love it :drinks:
PET's are great for this. Pull them out of the fridge, mix them up a bit and keep them around 20 Degrees C. Chilling them early will have slowed the yeast right down but they should condition OK, just a bit slower now. You can just feel the pressure in the bottles when they are more carbonated.
I don't stress too much at all. I am confident in my simple cleaning/sanitising regime and I just make sure I stick to it.
1. I clean fermenters thoroughly after use and store them DRY.
2. While brewing, I put in a couple of litres of dilute iodophor in my fermenter(s), shake around and let it...
I remember reading about this after a large brewery expanded and bought a set of tall lager style fermenters for brewing ales. They ended up only half filling them to get the same fermentation profile for one or more of their beers. Keeping the height/diameter ratio the same is very important...
When a brewery increases in size, they usually improve their technology as well. This will improve brewhouse efficiency so less malt is required to give the same wort. This saves money, increases capacity and has no negative effect on beer flavour.
Done well, brewery expansions should have no...