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Decent craft beer place on Park Road (10minutes walk?) at the scratch. As far as meals. I can't really recommend anything too great around that area simply that out of the three places I've eaten only one I enjoyed, but its a bit hit and a miss if they are even open/serving food. Anyhow the...

From what I've read smoked malt in a scottish beer isn't "to style". But eh, if you like smokey beers go for it. Either way, my limited experience with it, doesn't seem over powering if you like smoke. Honestly with the grist I had which from memory. 56% Beech Smoked Malt - had laying around...

Recently did a scottish export with a whack of beechwood smoked malt from weyermann. Also I put in around 200g of heavy peated smoked malt from craft brewer. The reason being I had had the smoked malt from weyermann sitting around for some time and was thinking "well I want a smoked beer", hence...

I've only been to bamberg as one of the "beer-cation" towns in the EU. But it was really great. Awesome old style town, cobbled streets, the smokey beer from schlenkerla was eye openingly good. The bakeries in the morning were great with all the dark breads. As far as while you are in part of...

Got the hops delivered, thanks for that Yob.

Put an order through for some styrian goldings, I see a landlord in my future. Also really interested in the Tardiff, never even heard of that? Whats it even taste like? Continental? Very exciting! Also comet? Never even used or think I've tasted that in anything. Thanks Yob.

So I put about 2-3% in a beer the other day, while munching on the grains, I tasted something that I really couldn't explain what it was like. Uhm sort of a rich melanoidany flavour, but something else. Anyone else picking up anything else in the finish product?

Yeah the dark munich, while a only a few shades darker than the light munich seems a bit too much maltiness at this stage. Maybe with some more time it'll meld a bit better. Probably even the decoction probably lent some more melanoidans to that richness...

I attempted a decoction using BIAB recently on an 95%ish munich 2 alt that went alright. Though I haven't done the recipe without a decoction at this stage so can't tell you if it'd be better or worse. But give it a crack, it was a lot of fun, also my efficiency shot up by quite a bit. Probably...

Ha what luck, first time doing starter == coldest night I can remember of the year. So seems ace, felt warm to the touch and even a touch of condensation on the inside of the flask compared to the chilled air in the house.

WW? that Williamswarn one? Holy crap just looked up the price. Fuuuuck that. Man you could have a kegerator with two kegs, full co2, fermentation fridge. Doesn't even make the damn wort for you. Wooooooooooow, why even bother. Just go Kit and Kilo and call it a day at $100 bucks.

Seems like a lot of cash to spend on beer. Might aswell just go buy cartons of swill. Maybe its for the pancake mix style. It'd be bloody cheaper and easier to go kits.

Thanks mate, look forward to it. Glad to hear others have such great success with it.

Bought a yeast forge the other day. Super fast shipping. I'll give it a crack this weekend. But quite excited and my little test run of it last night (with just water) seemed to go great. Glad to buy from a local mob, thanks for making it!

Kai Troester is braukaiser. A bloke that did a whole bunch of research on brewing science. Shared his data on http://braukaiser.com/wiki/index.php/Braukaiser.com Another yeast calculator writer said he couldn't find any data to back up the mr malty calculator, but the braukaiser wiki has all...

I did a beer with ginger (not ginger beer), recently. Very low alcohol for the wife. Basically OG: 1.034 FG: 1.010 IBU: 21 EBC:12.2 Efficiency: 75% Boil: 30 minutes Fermenter Amount: 21L Ingredients: 2kg BB Ale 1kg Wheat Malt 3% Dark Crystal 80-90L Chinook at 30 to 21 IBU 300g Ginger pureed...

Actually they were talking about one specific thing. Basically anything that was causing it to foam, would end up coagulating the proteins out (or something along those lines). Which would degrade the head retention in a future foaming. So as an example they foamed an entire bottle of beer from...

Interesting on that "English" character, I'd say at least in my limited experience you'd be bang on, because yeah there is no overall "english character", that'd be impossible to nail down, heck at one stage the keeping/stale ales would have had a hit of brett in there. But I guess its probably...

Also just to give some more anecdotal data on at least 'English Character' with relation to WLP002. I did the stout, which didn't really have any hint of the "esters" that I've tasted in fullers themselves. Though this could be due to the stout being quite flavourful in the roast character that...

Fair enough. I'll have a go over some other things as well, might have missed something the last time I tried really looking into foam formation. But it is helpful to know that others have had a huge amount of foam while they transfer into the FV.