Recent content by Beer Guy

Hey Paul thanks for MC at the AIBA this year and thanks for bringing the attention on excise relief. love your work. Hope you enjoyed the St Helens bay Oyster and Kolsh match I gave you at the beer and brewer expo !!!!!!!!!!!!!!!!!!!!!!!!!!! Richard. Colonial Brewing Margaret River.

At mad Monk I used 90% Weyermann Smoked 9% munich and 1% t3 caramunich quite a well balanced drop Justin Fox the brewer still uses a similar mix so don't be afraid of the Weyermann it is mild and peated malt way full on so maybe be very very very careful.

How many AHB'ers call the Margaret River region and surrounding districts home?.

Beer is acidic, and will passivate the brass if the nozzle is brass or the inner workings giving of a metallic taste, hence alot of brass taps are no more.

guinness is mainly nitrogenated which is a gas far less soluble than CO2. For beer to absorb a gas it is time headspace in the keg and pressure dependant. It sounds as if you have overcarbed with CO2 hence the foam. I am coming at this from more of a commercial setup I have used in the...

Great dessert beer with creme Anglaise and apple pie.

Hi Katie slightly OT but I think you should tell the moderators that you are quite clearly not a partial man as the label under your avatar states :icon_cheers:

Beer and muddies God food.

send em a link to this thread and hit em up for some freebies

have some 4.y.o barley wine no problems.

Say hello to Mal and Joel for me. Richo.

Hey Allan very balanced reply. With regards to Diacetyl it can come at you from a few angles and it maybe worth sending some beer to Swan or ECU labs for analysis to put the matter at rest because I must admit I have shied away at times from this product due to the overpowering buttery...

Lambic APA Imp.St Barley Wine Rauch Bier Helles

acidity or lemony taste ?

red smoked