Recent content by Sean

Sugar certainly isn't a "must" ingredient. While some of the very best bitters are brewed with sugar (eg Adnams and Harveys) many are not. But then I wouldn't call something as strong as that a bitter.

Taste is ... a matter of taste. To mine, Barley Wine (Bass' included) is horrible, sickly stuff. But then, quoting Bass at me in relation to English beer is about as convincing as quoting Fosters with regard to Australian beer. Enough said or I'll derail the thread.

Hmm. A horrible, sickly sweet, beer style if ever there was one. But the, I wouldn't include Robinsons Old Tom (which is a beautiful Winter Ale in cask form) in the style.

Note that it's very out of date and some of the information was never accurate in the first place.

If there's any significant amount of character malt in the grist you won't stand a chance of telling the difference. Even if there isn't, any difference beyond colour will be very subtle; there is very little difference besides colour between the Ale and Pilsner malts from any given Australian...

Mine is 36 Litre (cuboid) and it's perfect for single batches.

Hoogarden bottle yeast is widely reported to NOT be the primary strain (and for some markets has also been pasturised).

Well, I've got a dubbel brewed with it on the warm side that's got more banana aroma than a Queensland cyclone path.

What about T-58?

What warren said. English Bitter is a cask beer style. Bottling never does justice to it. Being English (and a long-term CAMRA activist), Bitter is my main beer style. For hops I lean towards Goldings, Styrians and Northdown. I prefer a nice fruity yeast - Coopers from a bottle of...

See here: http://home.iprimus.com.au/seanwyn/files/b...ry/brewery.html

A group of us wanted to open a brewpub in S.W England under the name Avalon Brewery (Authurian legends were another common interest), but never had the finances - in the meantime the names were applied to my homebrews, some of which were intended to be protypes for the pubs beers (particularly...

Thought I would not that Morlands used to practice the dropping system - ie transfering from one primary fermentation vessel to another around 24 hours into the fermentation leaving the crud behind.

There was a period when Courage Directors was produced as bottle-conditioned beer, but (AFAIK) it was short lived.

Yes. The number of old family and regional breweries that produce a bottle conditioned beer is very small, and even then it's usually only one or two products with most of their flagship brands being filtered and pasturised, or at least sterile-filtered.