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I'm sure the star anise would be a nice enough addition, but if you are looking for the licorice flavour, have you considered just using licorice root instead? I'm from Denmark originally (where licorice is a very big thing - even more so than for the Dutch who seem to think they invented it)...

When storing the bottles in a cool place I've found a few times that it could take 3-4 weeks before carbonation had fully happened. Due to this, I've tended to place a few bottles in a warmer room to speed up the process a bit. As for clarity and long storage, I once had one in secondary for...

Well, the Belgians do this with some amount of sucess, so I see no reason not to. I don't know. I agreee that this could have been a problem, but seeing as the beers sat for nearly 140 years, corked, I don't really think there's much reason to question the validity of the method in this...

I can't really say that I know for certain how long you can keep your beer sitting, but I would be very surprised if your beer won't last well beyond a year. I know brewers who make a point of saving something like half of each batch, not drinking it until it's been sitting for 12 months. I...

Just make sure your dogs don't get into the boiled hops. Or any hops for that matter. From what I've heard, eating hops can kill some dogs. Apparently there are others that it won't affect, but I wouldn't take the risk. Cheers, Jens-Kristian

Entschuldigen Sie :) You got it close enough, and the pronunciation of the two would have to be close enough. I certainly got what you meant. :D Cheers, Jens-Kristian

I'd say bottle it as soon as you can, but that's only really because of the 'received wisdom' that autolysis can happen. I've seen people saying they'd never leave it more than two weeks, but I've also seen plenty of people who have had beer sitting in the primary for several months with no...

:D It's as I've always found here - you'll invariably get wildly conflicting thoughts :P Thanks for both, but since I really want to use this particular yeast for my ESB and can't get my hands on another pack within the next few weeks I'll give some reactivated slurry a go. I'll even speak...

Hey all, A few months back I brewed a porter-thing with far too much chocolate malt in it (or so I thought and was told at the time) which I initially left in the primary for about a month before racking it. At the time of racking it was far too toasty in taste, so, since it's been summer here...

Does anyone here actually strive for immortality (except through devising that one beer that is just the best drop anyone has ever brewed and thereby placing your name in history)? I'm all for trying to be healthy, and it is good to do what you can to manage that through whatever means you have...

Thanks for your replies all. :) Admittedly, I'm still a pretty new brewer, so I'm prone to making mistakes, but while I put together the recipe myself, I have to say I have seen many with at least as much in the region of specialty and dark malts as this one. To be honest, I'm not sure I would...

. . . Should a porter taste from the fermenter? I brewed a porter on sunday and . . well, it is really black! Details: 25 litres - counting on 85% efficiency. Now, of course it is nowhere near being done, but when I taste it from that fermenter, which I can't help doing for all new beers...

To be honest, I don't think bleach belongs anywhere near something you are about to ingest. Actually I feel that way about it in drinking water, too, which I suppose is the main reason why there are very few places I like the drinking water. We have our own well here though, meaning there's none...

So, I finally got around to brewing my porter sunday and I have a question, as I'm unsure about the taste of it. Now, I do realise that tasting it at this point (been fermenting since monday morning and is nicely down from 1056 to 1028) simply doesn't say all that much about the finished...

27 years old, living in Denmark . . . which is also where I'm from. :) Engaged to the lovely Thea, who is also here in Denmark, but is from Melbourne where she and I are hoping to go to live before very long. That is if they'll let me in on a longer basis than the mere three months I'm allowed...

Last night wasn't too bad: Belhaven McCallum Stout Franziskaner Hefe Weisse With the Franziskaner we had a nice chili that I'd cooked the night before. Summer Lightning And a Wintercoat ESB. Wintercoat is a local microbrewery. Well, fairly local and last time I had one of their beers it was...

Tutus are coming back in! mine is a pale salmon colour. Wonderful! I got your mail, Pat - thanks. :) It looks a little like the first list I did (but no longer have) Very, very cautious and meticulous! As I see it, it's best that way. It's better to go through extra steps in the beginning as...

Pat, I would love to see that list too, if that's OK. :) I've sent you a message. Cheers, Jens-Kristian

Thanks for all your great comments. :) I don't have any roast or black patent, but I was considering taking about 50 grammes of the pale malt and just giving it a little singe in the oven before brewing to make up for that. :) As for the hops. Well, I thought I had Fuggles and East Kent...

Perhaps you'd be interested in sending it to Denmark via UPS express, insured over-night delivery? :chug: If I'd been anywhere near I would have taken it. UPS might add a little to the price though. :P Cheers, Jens-Kristian